【雙語閱讀】拍黃瓜外國人新吃法

     拍黃瓜吃過沒？這是一道制作簡(jiǎn)單、風(fēng)味獨(dú)特的涼菜，特別接地氣�？赡阌袥]有想過，這樣一道家常菜，會(huì)火到國外去？
       據(jù)《紐約時(shí)報(bào)》網(wǎng)站報(bào)道，拍黃瓜今夏在紐約十分流行，他們還“內(nèi)行”地分析了切黃瓜和拍黃瓜味道不同的原因。
       切黃瓜的表面十分光滑，不易入味，調(diào)料容易滑落；而拍黃瓜表面粗糙，有棱有角，很容易吸收調(diào)料。
       中式拍黃瓜中，會(huì)加入醬油、醋、蒜和芝麻油等調(diào)料；而有些美國餐廳的做法，是將拍黃瓜里加入含有酸橙、孜然和牛至葉粉的芝麻醬；也有餐廳將拍黃瓜和酸奶混合，再加入墨西哥辣椒醬和芝麻面包屑等。
The difference between a sliced cucumber salad and a smashed cucumber salad reveals itself on first bite.
Sliced cucumbers have a smooth, impenetrable surface, and when you introduce them to dressing, they usually shrug it off. By contrast, smashed cucumbers are wide open: Their craggy edges and rough surfaces absorb flavors and form relationships in seconds.
 
The Chinese staple cucumber salad, “pai huang gua”, is dressed with vinaigrette of soy sauce, rice or black vinegar, garlic and sesame oil. In the North and West, chilies and sometimes Sichuan peppercorns are often added.
At Mr. Bowien’s Mexican-influenced restaurant Mission Cantina, smashed cucumber is dressed with an intensely flavored, lime, cumin and oregano-spiked sesame paste. At Superiority Burger in the East Village, the craggy pieces are mixed with a fiercely tangy yogurt, drizzled with jalapeño honey and sprinkled with crushed sesame breadsticks.
【Key Points】
中華美食博大精深，吃過的老外都說好。中餐的烹飪技巧也很豐富，包括：stir-fry （用旺火炒菜，煸炒）、fry（炸）、steam（蒸）、stew（煮、燜）、slow-cook（慢火煲、燉）以及sauté（少量油煎、炒）等等。
例：The vegetable dishes were just as expensive - a simple stir-fry cabbage dish cost 30 yuan.
素菜也很貴，一盤炒圓白菜要30元。
    是不是頓時(shí)覺得炸雞、漢堡之類的弱爆了？一盤簡(jiǎn)單的拍黃瓜能做出這么多花樣，是不是為中國美食感到自豪呢？不要只欣賞美食，切黃瓜、拍黃瓜的英文說法你學(xué)會(huì)了嗎？。獲取更多雙語閱讀資料，請(qǐng)繼續(xù)關(guān)注新通教育網(wǎng)站。

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