風靡美國的中國美食（組圖）

What comes to mind when we speak of cultural exports from China to the United States?
說起中國對美國的文化輸出，你會想起什么？

Bruce Lee, the giant panda, or kung fu?
李小龍？大熊貓？還是中國功夫？

Without a doubt, these cultural symbols are successful exports of Chinese culture, but another form of Chinese culture widely known in the US is Chinese cuisine.
毫無疑問，這些文化符號都是非常成功的中華文化輸出，但目前還有另一種形式的中國文化也風靡全美，那就是中國美食。

Many types of local snacks, all deeply loved in China, are taking over the streets of America. Some were modified to suit to Americans' tastes, while others retain the traditional taste of China.
深受中國人喜愛的多種當?shù)匦〕袁F(xiàn)在已經(jīng)攻陷了美國的大街小巷。其中有些為了適應美國人口味做了調(diào)整，而還有一些則完全保留了其原汁原味。

Here are just some of them.
接下來將列舉幾個在美國很熱門的中國小吃。

Pai huang gua (smashed cucumbers)
拍黃瓜

In a report titled Smashed cucumber salad takes Manhattan, The New York Times praised the method of smashing cucumbers in making salads as a completely new way to eat a cucumber.
一篇名為《拍黃瓜沙拉》的報道攻占了曼哈頓，《紐約時報》也對其大加贊賞，對這種吃黃瓜的新方式贊不絕口。

As the latest trend in New York this summer, smashed cucumbers and "their craggy edges and rough surfaces absorb flavors and form relationships in seconds," as opposed to sliced cucumbers, which tend to "shrug" off the dressing.
作為紐約今夏的最新風潮，拍黃瓜“凹凸的棱角以及粗糙的表面能快速地吸收調(diào)料味道并能在數(shù)秒內(nèi)和調(diào)料融為一體，”和“油鹽不進”的黃瓜片恰好相反。

"It's cool how just changing the way you break down an ingredient completely changes the way it feels and tastes," said Danny Bowien, the chef at Mission Chinese Food on the Lower East Side.
丹尼?鮑溫是曼哈頓下東區(qū)龍山小館（Mission Chinese Food）的主廚，他表示“你添加調(diào)料的方法不同，會導致食物的口感和味道也不同，這非常奇妙。”

The traditional Chinese cucumber salad, or pai huang gua, is dressed with a vinaigrette of soy sauce, rice or black vinegar, chopped garlic, sugar and sesame oil. In North and West China, where spicy foods are preferred, chili oil or Sichuan peppercorns are added for that extra kick.
傳統(tǒng)的中式黃瓜沙拉，或者說拍黃瓜，表面都裹著一層沙拉汁，由醬油、白醋或黑醋、蒜蓉、糖和芝麻油調(diào)制而成。中國北部和西部的人民嗜辣，所以有時會加辣椒油或者朝天椒來調(diào)味。

Smashed cucumbers have long been found in Chinese restaurants in New York, but they have branched into other types of cuisine this summer. At Mr. Bowien's Mexican-influenced restaurant Mission Cantina, they are served with an intensely flavored dressing of lime, cumin and oregano-flavored sesame paste. At the Japanese restaurant Untitled, they are served with buckwheat noodles, baby turnips and tuna tartare.
拍黃瓜在紐約中餐館里的歷史其實已經(jīng)不短了，但這道菜在這個夏天發(fā)展成好幾種美味。在鮑溫的另一家具有墨西哥風情的小館Mission Cantina，拍黃瓜搭配的調(diào)料味道很強烈，有酸橙、茴香和牛至葉粉口味的芝麻醬。而在日本料理店“無題”內(nèi)，和拍黃瓜一起端上桌的還有蕎麥面、嫩蕪菁和金槍魚韃靼。

At Superiority Burgers, the cucumbers are mixed with tangy yogurt and jalapeno honey and sprinkled with crushed sesame breadsticks, a form that the traditional Chinese dish has never taken before.
在“上等漢堡”店（Superiority Burgers）內(nèi)，廚師將拍黃瓜與氣味撲鼻的酸奶和墨西哥胡椒蜂蜜混合，再撒上掰碎的長棍芝麻面包，創(chuàng)造出這種與中餐截然不同的小吃。

"There's something about the roughness, and the variety of shapes and sizes, that you get with smashing that is incredibly satisfying," said Julia Goldberg, a sous-chef who created the recipe alongside Brooks Headley, chef and owner of Superiority Burger.
“上等漢堡”店的助理廚師茱莉亞?哥德堡和主廚兼老板布魯克斯?黑德利一起研發(fā)了這道菜譜，她表示，“拍黃瓜的棱角、形狀和大小的多樣性都讓人非常滿意。”