14種中國人最愛的思鄉美食

最近美國有線新聞網（CNN），評選出14道最令人魂牽夢繞的「思鄉菜」。CNN認為，儘管這些菜的原材料運輸便利，餐館也遍布全國，但只有在本地才能吃出「家」的感覺。這種思念，恐怕是出國的朋友最能體會到的。一起來看看，到底是哪些菜讓我們思鄉呢？

在，最令人難忘的美食並不在米其林星級餐廳。在嘈雜、擁擠的街頭吃燒烤，每一口都是美味與街邊風情的組合，撒著孜然的烤羊肉、蘸著醬汁的鐵板魷魚、令人慾罷不能的雞翅、烤生蚝、烤蔬菜……——北京的簋街、上海的雲南南路、南京的明瓦廊，美食家們可以品嘗各種新鮮的燒烤。在的街頭吃燒烤，每一口都是美味與這個國家特有的街邊風情的組合。

Proper street kebabs- From lamb kebabs with cumin and teppanyaki squid to swords of spicy chicken wings and grilled oyster, China』s street kebabs present a combination of good food and a street buzz unique to the country.

大約在過去10年間，小龍蝦席捲了。幾乎所有城市中都有小龍蝦，從春天直至初秋，「小龍蝦夜奏曲」已經成為一種儀式。吃麻辣小龍蝦，根本不需要筷子，上手就可以了。

Spicy crayfish- These mini-lobsters are simmered in broth with chilies and spicies. From spring to early autumn, it』s a ritual to have a night out cracking and eating crayfish with friends or family.

在，除了四川的麻辣火鍋和廣東的滋補火鍋，涮羊肉在寒冷的北方十分受歡迎。涮羊肉，又稱"羊肉火鍋"，始於元代，興起於清代。選料精細鮮嫩，肉片紙薄均勻，調料多樣味美。切好的羊肉片放在鍋中，一翻騰就熟，蘸著調料，香味純正，鮮嫩可口。

Lamb hot pot- A reminder of Mongolian, heavy and hearty lamb hot pot is hugely popular, especially in the north during the bitterly cold winter.

桂林山水甲天下，但桂林不僅僅有天堂般的風景。清爽的米粉配上特製的酸筍、酸豆角，佐以油炸花生或蒜末、蔥花、芫荽、辣椒……吃一回就忘不了。桂林處處都是米粉店。有的人喜歡干撈，有的人喜歡湯粉，加的肉也各不相同，每一道細細吃來，都有不同滋味。

Guilin rice noodles - Guilin isn』t only famous for its heavenly landscape, but also bowls of rice noodles topped with preserved long beans, peanuts, bamboos shoots and spring onions.

作為長三角地區最受歡迎的家鄉菜，最好吃的腌篤鮮並不在餐廳，而是在媽媽的廚房里。腌篤鮮是道時令美食，每年初春鮮嫩的竹筍、冬天製備好的鹹肉，加上高湯打底，佐以百葉結小火慢煨，無需鹽和味精，一鍋濃湯洋溢著奇妙的鮮香，這種味道在異國他鄉，實在難尋。

Yan du zian soup - A Yangtze River Delta dish, the comforting soup is usually served at home in early spring. Seasonal delicacies such as young bamboo shoot, pork belly, tofu sheets and yellow rice wine are cooked in a clay pot for hours.

在蒼茫的大西北，蘭州拉麵是最具標誌性的美食。在半開放式的廚房窗口，能看到拉麵師傅爐火純青的功夫。一小塊麵糰在他手中百般搓揉，然後反覆拉抻，最後在案板上「啪」一聲入鍋，端著一碗「一清二白三紅四綠五黃」的面，才感覺回到了家。

Lanzhou hand-pulled noodles- Hailing from northwest China, formidable Islamic noodle masters beat, fold, pull and turn flour-based dough into hair-thin faster than you can decide what to order with them.

冰糖葫蘆，是北方冬天的標誌性小吃。使很多人能回憶起自己的童年，那又酸又甜的味道，至今記憶猶新。鮮艷的紅色山楂裹著透明的糖衣，晶瑩剔透，吃一個在嘴裡，酸甜夾雜。冰糖葫蘆老少皆宜，具有開胃、養顏、消除疲勞、清熱的作用。

Candy -coated haws on a stick - This iconic snack is similar to toffee apples(candy apples), but with a refreshing sour taste.

這種「聞起來臭，吃起來香」的東西是種發酵豆製品，在湖南、浙江紹興、台灣尤其流行。各地的臭豆腐配方有所不同，但絕對令人慾罷不能。儘管味道「犀利」，但臭豆腐香脆在外，細嫩在內，蘸著辣椒醬、醬油、香油甚至泡菜，都各有滋味。

Stinky tofu - Recipes vary from region to region, but the basic method is to let bean curd ferment in a special brine then deep-fry it. Stinky tofu can be eaten with chili sauce, soy sauce, sesame oil or kimchi.

上海人對於大閘蟹的鐘愛，就像東北人對酸菜粉條、四川人對水煮魚一樣難以割捨。每年秋天，除了蟹腳癢之外，上海人的心也隨之癢了起來，對於上海人來說，金秋時節，如果不來上一頓大閘蟹，簡直不能好好過日子。肥美的大閘蟹被一批一批送到家庭廚房、街邊飯館以及豪華酒店。家庭主婦們忙著從菜市場購入這些美味，僅需洗凈放進鍋內蒸熟，蘸著姜醋，鮮美至極，上海人的幸福時光開始了。

Shanghai hairy crab- For the Shanghainese, autumn isn』t complete without a steamed roe-laden hairy crab. Specialty restaurants put on expensive crab banquets -- fried crab roe, crab roe tofu, steamed crab meatballs and crab meat dumplings might all be featured.

秦淮河畔，老饕吃的鴨子花樣繁多，從鹽水鴨到桂花鴨，最流行的，還是一碗鴨血冬粉湯。冬粉配上鴨血、鴨腸、鴨肝，另加入豆腐、薑汁、榨菜……起鍋盛到大湯碗里，最後撒上切碎的小蔥和香菜、胡椒粉輕輕一攪，香氣撲鼻。鴨肉蛋白質含量高，脂肪含量低。南京人幾乎天天吃鴨血冬粉湯。

Duck blood soup with vermicelli- Duck-bone stock, duck blood, bits of duck organ -- doesn』t sound like the most glorious dish ever but a good bowl comes with the comforting taste of home for many Chinese.

哈爾濱紅腸，原產於東歐的立陶宛。中東鐵路修建后，外國人大量進入哈爾濱，也將紅腸工藝帶到了哈爾濱。是相當受歡迎的冷切腸。哈爾濱紅腸有些許的大蒜味，裡面有適量的脂肪丁，人們從熟食店買回來，單吃也好，夾著麵包吃也好，配著蔬菜吃也好，配上啤酒，味道很棒！這種原產於立陶宛的紅腸質地比香腸更嫩，比美國熱狗香腸緊實，比英國的香腸更干。

Harbin red sausage- Smoked Harbin red sausage evolved from Lithuanian sausage. Its texture is more tender than salami, firmer than an American hot dog and drier than cooked British sausages.

一到秋冬，街邊就壘砌起一口口巨大的鐵鍋，廚師們揮著臂膀，在鐵鍋中來回翻炒在黑色沙子中的板栗。炒出來的板栗油光鋥亮，香甜軟糯，大冬天捧著一袋糖炒栗子，光是聞一聞這熱氣騰騰的香甜味兒，就讓人垂涎三尺。

Sugar-fried chestnuts- For this ever-popular autumn snack, chefs fry chestnuts in an enormous wok. When properly done, they』re soft, sweet and extremely fragrant.

水煮是川菜的特色做法，水煮牛蛙更是普羅大眾青睞的美食。牛蛙洗凈去皮斬塊，腌好后和辣椒、泡椒、花椒、豆瓣等翻炒，后煮熟端上桌時，湯還在冒著泡；眾人圍著這一大碗水煮牛蛙，配著噴香米飯，香辣四溢，刺激著人的味覺神經。

Sichuan Shui zhu bullfrog-「Shui zhu」is a cooking technique from Sichuan, both loved and feared for its intense spicy flavor. Pre-fried frogs are poached in oil with strong spices such as chili peppers and flower peppers. The oil is often still bubbling when served, creating a dramatic visual effect.

在，人們往往認為帶著骨頭的雞肉是最美味的。白斬雞就是一道典型菜。三黃雞不加調味烹煮，色澤金黃，皮脆肉嫩，佐以蝦子醬油，百吃不厭。肉固然好吃，但最美味的其實是骨頭，搭配醬汁，能吸吮出奇特的味道。

White cut chicken- In China, meat attached to the bones is considered the best. The spring chicken is boiled until tender, then chopped up and served with sipping sauce.

看完后，有沒有哪道菜讓你開始想家了呢？

每個人心裡，都有一方魂牽夢縈的鄉土

鄉愁 · 鄉音 · 鄉情