留學(xué)在外的時(shí)候，你最想念家鄉(xiāng)的哪道菜？
閑來無(wú)事的CNN最近評(píng)出了留學(xué)生最想念的14道中國(guó)菜/小吃，除了耳熟能詳?shù)奶m州拉面，白斬雞，麻辣小龍蝦， “食尚”新貴哈爾濱紅腸，腌篤鮮相繼上榜，然而，這份新出爐的名單也在吃貨界掀起了軒然大波，引發(fā)華人圈史無(wú)前例的統(tǒng)一大吐槽！
在外求學(xué)時(shí)，想吃上一口正宗的“祖國(guó)媽媽的味道”，踏破鐵鞋也難以找到！倒是偶爾不經(jīng)意間飄來的一股來路不明，相似而不同的熟悉味道，最是能勾起內(nèi)心深處對(duì)故鄉(xiāng)某個(gè)地方的深深懷念...
擦擦口水，來看看CNN都盤點(diǎn)了哪些美食，順便學(xué)學(xué)正確的英文說法~（如果你還餓著肚子就不要往下翻了，內(nèi)容可能會(huì)引起嚴(yán)重不適...）
NO.1
Proper street kebabs
街邊烤串
擼串可以稱為人類共同的樂趣，從北到南，從東到西，中國(guó)怕是沒有那個(gè)地區(qū)的夜市上沒有烤串這個(gè)東西。北京的簋街，上海的云南南路，還有南京的明瓦廊，都是吃貨心中的圣地~
In places like Guijie in Beijing, Yunnan Nan Lu in Shanghai and Mingwalang in Nanjing, foodies can sample all sorts of freshly cooked skewers while witnessing the ultimate in food theater.
北方的羊肉，南方的海鮮，只有你想不到的，沒有不能烤的，每一口都是美味在舌尖的綻放。
Every bite of China's street kebabs is a combination of good food and a street-side buzz unique to the country.
NO.2
Spicy crayfish
麻辣小龍蝦
看到這張拍攝并不精良的圖片，小編已經(jīng)口水三尺了
小龍蝦的盛名，不在于肉多，而在于味道的鮮美及口感的爽嫩
From spring to early autumn, crayfish-night-outs have become a ritual for many. Groups of friends find a jam-packed stall, sit on tiny plastic stools and order a bucket or two of bright red crayfish. No chopsticks needed -- digging in with the hands is preferred.
在狂熱的夏天和朋友相約路邊，三斤龍蝦，兩瓶啤酒，怕是沒有更令人向往的夏夜了...
The preferred beverage to go with these tasty freshwater lobsters? Ice cold Chinese beer -- Reeb, Tsingtao, Yanjing, depending on the city.
NO.3
Lamb hot pot
肥羊火鍋
比起四川的麻辣火鍋和廣東的滋補(bǔ)火鍋，北方孩子們對(duì)這種傳統(tǒng)的銅鍋更加情有獨(dú)鐘
Outside of China, spicy Sichuan hot pot and nourishing Cantonese hot pot are well known. But in China, a country closely linked to Mongolian nomads, heavy and hearty lamb hot pot is hugely popular, especially in the north during the bitterly cold winter.
北京寒冷的冬雪中，涮上一盤熱騰騰的小肥羊，凍得通紅的雙手和已經(jīng)結(jié)冰了的心靈都被伺候的服服帖帖！
Although a variety of meats, seafood and vegetables can be cooked, the star of the meal is plate after plate of wafer-thin lamb slices.
我可以不懷念我的老師，也可以不懷念我的同學(xué)，但我卻忍不住懷念暖心的銅鍋
NO.4
Guilin rice noodles
桂林米粉
這種存在于街頭的小吃可謂是神一般的存在...
別看它裝在一個(gè)小小的碗里，吃上一口，可謂欲仙欲死，每個(gè)城市都會(huì)根據(jù)當(dāng)?shù)氐目谖哆M(jìn)行改良
There are noodles stalls everywhere in Guilin and surrounding areas. Locals like to mix the silky noodles and ingredients in a spicy and sour brine then eat them dry; or savor the whole combination in the beef stock.
無(wú)論你身在何方，只要是中國(guó)人，怕是都會(huì)懷念這熟悉的味道
NO.5
Yan Du Xian soup
腌篤鮮
蘇浙滬“包郵區(qū)”的特產(chǎn)腌篤鮮，待春筍剛上市的時(shí)候和咸肉、百葉結(jié)一起切片燉湯，那滋味，簡(jiǎn)直鮮得掉了眉毛~
Yan Du Xian is a nutritious soup known as the great comfort food of the Yangtze River Delta in early spring. It's a typical homey dish -- restaurants serve it, but the best always comes from a loving mom.
無(wú)奈小編并未品嘗過此湯的美味，實(shí)在是向往，向往...
NO.6
Lanzhou hand-pulled noodles
蘭州拉面
蘭州拉面、沙縣小吃、黃燜雞米飯，這三家不分不離的好兄弟竟然只有這碗面上榜
In what's usually a makeshift open kitchen, formidable Islamic noodle masters beat, fold and pull a flour-based dough, turning it into hair-thin noodles faster than most people can decide what to order.
但不得不說蘭州拉面從湯到面都能喚醒舌頭上每一顆味蕾，用不多的價(jià)錢買到如此可口的佳肴，雖在國(guó)內(nèi)時(shí)常常鄙視它，可出國(guó)后對(duì)其還真的甚是懷念!
A classic bowl of hand-pulled noodles comes with beef broth, slices of beef, coriander and spring onions.
NO.7
Candied haw/tong hu lu
糖葫蘆
喜慶的顏色，晶瑩剔透的外衣，糖葫蘆可以說是每個(gè)北方孩子兒時(shí)的最愛
This is an iconic snack in northern China, especially in Beijing.
加之后人的改良，冰糖葫蘆不僅有山楂版，還有更多水果干果加入這個(gè)大家庭...一個(gè)北方孩子來到南方都會(huì)懷念的東西更不用說出國(guó)后該多么想念了...
Sold by the stick, the dessert-to-go tastes great and looks greater -- bright red haws line up on a skewer in auspicious shapes, their sugary outer layers glimmering in the light.
NO.8
Stinky tofu
臭豆腐
聞著臭吃著香，恨它的人說它的味道像米田共，像臭襪子，但愛它的恨不得頓頓拿它當(dāng)主食
Despite its underwhelming appearance and sharp smell, stinky tofu has a pleasant texture -- crispy on the outside, tender inside.
外酥里嫩，可干炸，可作湯，離家久了，即使是這來自遠(yuǎn)方的“怪味”，也會(huì)成為夢(mèng)中想吃吃不到的珍惜物件兒
Fried, braised, streamed or grilled -- stinky tofu is delicious no matter how it's prepared. Somewhat similar to cheese, it's an acquired taste or one that perhaps you have to grow up with to fully appreciate.
NO.9
Shanghai hairy crab
大閘蟹
想當(dāng)初在家時(shí)，每到金秋時(shí)節(jié)，爸爸都會(huì)買來十只大閘蟹蒸了上桌。
For Shanghainese, autumn isn't complete without a steamed, roe-laden hairy crab.
配上姜汁和醋，蟹黃的金色和紅透了的蟹殼交相輝映成記憶中最美麗的故鄉(xiāng)。
Every year the city hosts an influx of serious epicures from around the Sinoshpere who come to taste its legendary food signature.
NO.10
Duck blood soup with vermicelli
鴨血粉絲湯
作為古都南京的招牌美食，想必鴨血粉絲湯可是深入人胃,鴨血去腥，撒上小把香菜，油豆腐、細(xì)粉絲，暖進(jìn)人心的熱湯一碗~
Peking roast duck is only one of many outstanding duck dishes in China. For true fans of fowl, however, the city to be is actually Nanjing, capital of Jiangsu Province, and onetime capital of the Ming Dynasty as well as the Republic of China.
對(duì)于江蘇的姑娘小伙兒們來說，還有什么比這更治愈的么?
NO.11
Harbin red sausage
哈爾濱紅腸
雖說東北菜有很多亂燉，但我們也有精致的哈爾濱紅腸
Although traditional sausages in China are wind-dried and much sweeter than their Western counterparts, Harbin red sausages are smoked and have evolved from Lithuanian sausages. The texture is more tender than salami, firmer than an American hotdog and drier than cooked British sausages.
真不是虛名，這個(gè)東西中餐洋餐都能做，盡管歐洲許多國(guó)家都盛產(chǎn)香腸，但那些東西，和紅腸相比，總覺得差了些味道
NO.12
Sugar-fried chestnuts
糖炒栗子
小時(shí)候第一次見到鐵鍋中翻炒的黝黑的栗子，總覺得不是人吃的東西。
For this ever-popular autumn snack, chefs fry chestnuts (which are cut open) in an enormous wok filled with black sand and granulated sugar. When properly done, they're soft, sweet and extremely fragrant.
剝開一顆后，金黃軟糯的栗子頓時(shí)散發(fā)出誘人的香氣，自此之后，逢人便提，自己最愛吃的零食是栗子
Although chestnuts can be found all over the world, the best ones for this popular snack come from the regions around Beijing, especially the Fangshan area.
可惜，這種粗獷而熟悉的味道在走出中國(guó)之后，便再難尋到
NO.13
Sichuan boiled bullfrog
水煮牛蛙
雖然小編實(shí)在不明白水煮牛蛙為啥子能上榜，但水煮系列以及它老家的各色火鍋，確實(shí)令人迷之向往~
There are a variety of ways to cook bullfrogs in different parts of the country, but shui zhu -- a cooking technique from Sichuan cuisine -- has gained widespread popularity.
暫且就將之歸為川菜吧!
It's an unbeatable sharing dish for a big group. It's most satisfying with a bowl of white rice.
NO.14
cold chopped chicken
白斬雞
國(guó)外炸雞烤雞，無(wú)論說的多天花亂墜，在一個(gè)中國(guó)人心中，自是比不上鮮嫩多汁的白斬雞。將雞煮至嫩，然后剁碎，再配上鮮美醬料...
Spring chickens are boiled till tender, then chopped up and served with a dipping sauce. The chunky meat is nice, but the tastiest bits are actually the bones, which locals love to suck. They're even yummier with the magic of the sweet, sour and gingery sauce.
說到這只雞，我的眼眶怎么就又濕了呢?
盡管這14道菜中的有些確實(shí)很有代表性，但它并不能喂飽所有中國(guó)留學(xué)生的胃，像西安的羊肉泡饃、河南的胡辣湯、重慶的火鍋....這么多有代表性的食物都并未在榜上
畢竟中華美食博大精深，它概括不全也可原諒，身處異鄉(xiāng)的留學(xué)生們，又有哪道菜是最令你們想家的呢?
