squirrel-like mandarin fish
松鼠桂鱼
• The dish:
Carved into
the shape of
a squirrel , the
mandarin fish is deep-fried until golden brown, then smothered with a sweet-andsour glaze, which, when poured sizzling over the fish, results in a squeak that sound like an actual squirrel (thus the name of the dish).
pickled chilis
剁椒鱼头
The cuisine: Also known as Xiang cuisine , Hunan food is known to be just as hot as Sichuan, minus the numbing quality. Locals are partial to smoked and cured meats in their dishes.
就是众所周知的湘菜，湖南菜和 四川菜一样火辣辣，但却没有那 股子麻劲儿。当地人偏爱熏肉和 腌肉(smoked and cured meats )。
除了难以抗拒的泡椒(pickled chilis) 和鲜嫩鱼头肉做成的美味，泡椒 鱼头还含有很多营养物质，比如 维生素A和维生素C，增进新陈代 谢(metabolism)。
chili-fried chicken cubes
重庆辣子鸡
The cuisine: Even compared with food from Sichuan, China’s mecca of spicy dishes, Chongqing cuisine scores high in spiciness and numb-inducing ingredients.
佛跳墙
• The dish: Legend has it that this dish Is so irresistible that Buddha jumped over the wall for a taste. • Fo tiao qiang is made of 18 pricey
ingredients, including shark fin, abalone, sea cucumber, ginseng and scallops, all simmered together for hours with premium Shaoxing rice wine.
• 青海辽阔的草原培育出了全国最上 等的牛羊肉。当地人喜爱将香料中 加一丝甜味来做这道菜。
• 烹饪羊羔的正宗方法应该是：将其 放入白开水里煮，才能使羊肉的鲜 美最大限度（the maximum tenderness）得发挥出来。之后应 该有手抓羊肉，将肉撕扯着吃，直 至看见骨头。
Buddha jumps over the wall
• 相传佛跳墙这道菜美味难挡，佛 （ Buddha ）都从墙头跳过前来品 尝。
• 佛跳墙由包括鱼翅（ shark fin ）、 鲍鱼（ abalone ）、海参（ sea cucumber ）、人参（ ginseng ）和 扇贝（ scallops ）等18种食材做成， 所有食材再加些上好的绍兴米酒 （ Shaoxing rice wine ），经小火煨 数小时即可。
• 烹饪风格：即使常常拿来和川菜作 对比，重庆仍旧是当之无愧的中国 辣菜圣城(mecca of spicy dishes)， 在麻辣程度上重庆菜首屈一指。
• 菜肴：辣子鸡是将酥脆的鸡胸脯块 与干胡椒、芝麻和干辣椒一同翻炒， 从而做出一盘子火辣辣红彤彤的美 味。
Steamed fish head with
Peking roast duck
北京烤鸭
A whole roasted duck is typically served in two ways:
the juicy meat and crispy
skin are wrapped in mandarin pancakes with scallion, cucumber and hoisin
Food is the parame
hand-grabbed lamb
手抓羊肉
• The local style of cooking lamb is to boil it in plain water, which brings out the maximum tenderness of the meat. The meat is then eaten by hand, with diners grabbing and pulling pieces of the meat off the bone.
sauce; and the bones are slow-cooked into a tasty soup.
一整只烤鸭有两种特色吃法： 拿薄饼（ mandarin pancakes ）卷 着 肥 美 多 汁 的 鸭 肉 （ the juicy meat ） 和 酥 脆 的 鸭 皮 （ crispy skin ） ， 再 搭 配 些 青 葱 丝 （ scallion ），黄瓜丝和海鲜酱 （ hoisin sauce ）；鸭骨架经慢火 （ slow-cooked ）炖成美味的汤。
• 菜肴：将桂鱼(the mandarin fish)切 成类似一只松鼠的形状，下锅烤至 金黄色，调糖醋料(sweet-and-sour glaze)加以勾勒后焖煮(smothered )， 倒上滚热的水直至发出像松鼠叫的 吱吱声（这也是菜名的由来）。
Thank you