The restaurant’s owner, a robust woman named Hui Jun Wang, is from Henan Province in the east, on the North China Plain. Seamed with rivers and railways, with six other provinces at its borders, Henan has been crossed by strangers from strange lands since Silk Road days. Perhaps accordingly, the menu here draws a wide map.
这家餐馆的主人是个健壮的女人,名叫王慧君(音译),来自华北平原的河南省。该省河流与铁路线纵横交错,与六省接壤,从丝绸之路时起就有南来北往的旅人经过。也许这就是餐馆菜单融合了好几省美食的原因吧。
From Hubei Province, Henan’s southern neighbor, comes re gan mian, or hot-dry noodles: muscular strands, clingy but not sticky, cooked the night before and doused with sesame oil, then cooked again and tumbled with sesame paste, salted chiles and scallions. This is breakfast in Wuhan, Hubei’s capital, and hot only in temperature, more punchy than spicy.
热干面来自河南省南侧的湖北省:面条筋道,有黏性但不粘牙,前一晚煮好,淋上芝麻油,第二天早上再煮一下,加入芝麻酱、咸辣椒和葱花搅拌。它是湖北省省会武汉的早点,这里的“hot”是说面条是热的,并不太辣,很有嚼头。
The former occupant of the shallow, stall-like space was Xi’an Famous Foods, now a thriving restaurant chain. A few Xi’an specialties, from Shaanxi Province to the west, are reprised here, including liang pi, gluten noodles in sesame paste and rousing vinegar, with the balance tilted toward the tang. Rugged hunks of gluten are tossed in, springy touches among crunchy sprouts, peanuts and cucumber.
【中国北方美食漂洋过海 征服纽约】相关文章:
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2020-09-15
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