(这是)一种“想象出来的正宗中餐”,实际上在中国根本不存在。对美国人来说,这道菜在20世纪中期成为了标志性的中国菜,尽管它的烹饪形式越来越不中国,但它却越来越被认为是正宗。
制作相对粗糙,食材不地道
Spring Rolls
春卷
Spring rolls are probably one of the most popular appetizers found in foreign Chinese restaurants. On the surface, a crispy, golden shell filled mainly with bean sprouts and cabbage, but when it comes down to putting it in your mouth, you'll find that they are usually fried into oblivion and if you can manage to make it to the center of this cudgel-like snack you'll likely be left with a mouthful of oil. True spring rolls should have a very thin skin, abundant filling and just a little oil.
春卷可能是外国中餐馆最受欢迎的开胃菜之一。表面上看,春卷脆脆的、有金黄色的外壳,里面主要是豆芽和卷心菜,但当你把它放进嘴里时,你通常会发现,春卷炸过了头,要是你咬到这根短棒状的食物中间,你很可能会咬出一嘴油。正宗的春卷应该是薄皮少油,有丰富的馅料。
还有很多在国外流行,在中国却少有人知道的“中国菜”。China Hightlights网站总结了几样让大家避雷:
Chicken or beef broccoli stir fry: Broccoli isn't native to China and not generally eaten.
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