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        香港有“世界美食博覽會”的美稱,去香港旅游的游客最愛做的事情之一就是在外就餐。從路邊攤小吃到世界頂級餐廳,香港可選擇的餐廳多種多樣。下面,讓我們一起走近香港的美食世界。

        1. Sweet and Sour Pork

        咕嚕肉(又稱甜酸肉或咕咾肉)

        Sweet and sour pork is probably the most famous Hong Kong food, which has made its way into Chinese take away menus around the world. The well-known pork ribs or tenderloin are eaten with delicious orange sauce.

        咕嚕肉可能是最著名的香港美食,在世界各地的中餐菜單上都可以看到這道菜的名字。這道名菜要蘸著美味的橘子醬吃。

        2. Wontons

        云吞

        Wontons are known as chāo shǒu (literally means "crossed hands"), added to a clear soup along with other ingredients, sometimes deep-fried. Several shapes are common, depending on the region and cooking methods.

        云吞又名“抄手”,在清湯里加入其它佐料一起煮,有時是油炸。云吞有各種包法,依地區和烹飪方法而不同。

        The most famous are called Sichuan-style wontons, a celebrated snack in Chengdu. They are famous for their thin skin and rich meat filling as well as their soup, made of chicken, duck, and pork simmered for a long time.

        最著名的云吞是四川云吞,是成都當地的一種名小吃。四川云吞以皮薄餡大聞名,云吞湯用雞肉、鴨肉、豬肉長時間燉煮而成。

        The taste texture is very smooth and quite oily. A more Hong Kong style version would be cooked without peppers, and instead pieces of salted fish. It's extremely popular and much ordered in restaurants or dai pai dong (traditional licensed food stalls) together with rice.

        云吞的口感爽滑多油。香港云吞不加辣椒,而是加咸魚片。云吞在香港很受歡迎,人們在飯店和大排檔經常點云吞來配米飯吃。

        3. Roast Goose

        燒鵝

        Roast Goose is a traditional specialty of Cantonese cuisine: It is a whole goose roasted with secret ingredients, cut into small pieces, each piece with skin, meat and soft bone, and eaten with plum sauce.

        燒鵝是傳統的廣東菜:整鵝用秘制配料烤成,切成小塊,每塊都包含皮、肉和軟骨,蘸蘇梅醬吃。

        4. Wind Sand Chicken

        風沙雞

        This famous dish originated from Guangdong, and become well-loved by Hong Kong people. A whole chicken is flavored and put into the oven for about 20 minutes until the chicken’s skin turns brown.

        這道名菜源于廣東,深受香港人喜愛。整雞加上調料后放入爐內烤20分鐘左右,直到外皮呈褐色。

        What makes it so unique is that garlic pieces are added and it looks like wind-blown sand. The chicken is roasted and crispy on the outside and very smooth and tender inside. The smell of the garlic pieces is exactly to the right degree.

        這道菜的獨特之處就在于加入蒜末,讓烤雞呈風沙色。雞肉外脆里嫩,蒜末味道恰到好處。

        5. Shrimp and Chicken Balls

        龍鳳球

        Its Chinese name is 'dragon and phoenix balls'. Dragon refers to the shrimps, and phoenix refers to the chicken. The name is related to Chinese royalty: the emperor (dragon) and the queen (phoenix), and is usually served in Chinese wedding ceremonies.

        這道菜的中文名是“龍鳳球”。“龍”指的是蝦,“鳳”指的是雞。這道菜的名字與中國古代宮廷有關,“龍”和“鳳”分別指皇帝和皇后,這道菜是喜宴上的常客。

        Firstly, shrimp and chicken meat are chopped finely and kneaded into balls, then they are deep fried with bread crumbs. The balls are crispy and tender. Salad sauce is often used to provide a sweet and sour taste.

        蝦肉和雞肉被剁碎揉成球,然后裹著面包屑油炸。龍鳳球又脆又嫩,經常配著酸酸甜甜的沙拉醬一起吃。

        6. Phoenix Talons (Chickens' Feet)

        鳳爪(雞爪)

        In Guangdong culture, people like using the word "phoenix" to represent chicken. The other reason probably is in Chinese pronunciation, phoenix (feng) sounds more beautiful to Chinese than chicken (ji).

        在廣東文化里,人們喜歡用“鳳”來指代雞肉。另一個原因很可能是“鳳”的中文發音比“雞”好聽。

        The fried chicken feet are placed on a small plate, and placed into a bamboo steamer. After frying and steaming, chicken feet become very soft and you can easily chew the bones.

        炸雞爪被放在碟子上,然后放入竹蒸籠里蒸。經過炸和蒸,雞爪變得很軟,骨頭很容易就能嚼碎。

        Consuming phoenix talons is good for skin and bone, because they contain much collagen and calcium. Women who are looking for better skin should eat more.

        吃鳳爪對皮膚和骨頭都有好處,因為鳳爪含有大量的膠原蛋白和鈣。想要皮膚好的女人應該多吃點。

        7. Steamed Shrimp Dumplings (Har Gow)

        蒸蝦餃

        Har Gow is one of the most representative dim sum dishes in Hong Kong restaurants. It remains a top priority of order, though expensive. Usually there are three to four shrimp dumplings in one bamboo steamer. Each shrimp dumpling has one to two small shrimps and a little pork wrapped in a thin translucent wrapper.

        蝦餃是香港餐廳里最具代表性的點心之一。蝦餃雖然價格昂貴,但一直是人們點得最多的菜。每個蒸籠里通常有三到四個蒸餃。每個蝦餃半透明的薄皮里包著一兩只蝦和一點豬肉。

        When it is served, the wrapper is crystal-like and shining, attracting people to put it into their mouths. One bite is enough to swallow one dumpling. The shrimp is refreshing and best if it has a little juice inside so that it is not too dry.

        蝦餃上桌時,餃子皮晶瑩剔透,讓人一看就想吃。蝦餃很小,一口就能吞下。蝦肉很新鮮,如果有點汁水就更棒了。

        8. Fish Balls

        魚丸(魚蛋)

        Fish balls are a typical Hong Kong snack, made of fish meat and can be divided into two varieties.

        魚丸是經典的香港小吃,用魚肉制成,可以被分為兩種。

        One is the well-known cooked food sold by street venders. Its history can be tracked back to the 1950s. This type of fish balls are made of fried fish meat. Food stalls often sell them with spicy or sweet sauces.

        一種是街邊小販賣的著名熟食。這種魚丸的歷史可以被追溯到20世紀50年代。這種魚丸由炸魚肉制成。路邊攤通常將魚丸配著辣醬或甜醬出售。

        The other kind is sold uncooked and usually served as an important ingredient of hot pot, or cooked with noodles in hot soup. The price is higher and taste different from the first type. These are available in traditional markets and super markets.

        另外一種是生魚丸,通常作為火鍋的重要配料,或者放入熱湯和面條一起煮。這種魚丸的價格更高,口味和第一種魚丸也不同。這種魚丸在傳統的菜市場和超市里能買到。

        文章來源:中國日報英語點津

        圖片來源:高品圖像

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