海外華人最想念的中國美食（組圖）

Shanghai hairy crab 大閘蟹

For Shanghainese, autumn isn't complete without a steamed, roe-laden hairy crab. Every year the city hosts an influx of serious epicures from around the Sinoshpere who come to taste its legendary food signature.
對于上海人來說，如果沒有黃多膏滿的清蒸大閘蟹作伴，那么這個秋天是不完整的。每一年都有來自世界各地的華人圈美食家到上海來品嘗這道美味佳肴。

Raised on crab farms in the Yangtze River estuary, the gray-shelled freshwater crab waves its big hairy claws in family kitchens, respectable restaurants and luxury hotels in September and October.
大閘蟹一般在長江口的河蟹養(yǎng)殖場養(yǎng)殖，每年的九月和十月是大閘蟹被端上家庭餐桌、高級餐廳和豪華酒店的時節(jié)。

Local mothers buy them from wet markets, steam them and eat them with gingery vinegar.
上海本地的媽媽們從生鮮市場購買大閘蟹，清蒸后拌上姜味醋吃，這樣的美味是無法形容的。

Specialty restaurants like Wang Bao He create expansive crab banquets out of the seasonal delicacy -- fried crab roe, crab roe tofu, steamed crab meatballs, crab meat dumplings and other inventive dishes might all be featured.
在一些上海特色餐廳，如王寶和大酒店，會推出許多時令螃蟹宴——炒蟹黃，蟹黃豆腐，清蒸蟹肉丸子，蟹粉小籠包和其他各種創(chuàng)新菜肴。

The traditional beverage to drink with a steamed hairy crab is warm yellow rice wine.
吃清蒸大閘蟹的傳統(tǒng)絕配是溫?zé)岬狞S酒。

Duck blood soup with vermicelli 鴨血粉絲湯

Peking roast duck is only one of many outstanding duck dishes in China.
北京烤鴨只是中國的眾多鴨子名菜之一。

For true fans of fowl, however, the city to be is actually Nanjing, capital of Jiangsu Province.
但說到喜歡吃家禽類（特別是鴨）的“粉絲”，這個城市是非江蘇省的南京市莫屬。

Nanjing residents love eating duck, from salted duck to pancakes made with duck grease to duck-blood soup.
南京市民愛吃鴨子，無論是鹽水鴨、鴨油燒餅還是鴨血湯。

In a bowl of duck-bone stock, duck blood is presented in beancurd-like cubes together with vermicelli, fried firm bean curd and bits of duck organs, such as liver and gizzard.
鴨血粉絲的湯是用鴨骨頭熬出來的，鴨血像豆腐一樣一塊一塊的，還有炸過的凍豆腐和一些鴨子的內(nèi)臟，如鴨肝、鴨胗等。

Harbin red sausage 哈爾濱紅腸

Harbin red sausage is a hugely popular cold cut in China.
哈爾濱紅腸在中國是一個非常受歡迎的冷切菜。

People get it from delicatessens and eat it on its own as a snack, with bread as a picnic food or cook it with vegetables (especially cabbage).
人們從熟食店買到它，可以作為小吃單獨食用，也可以夾在面包中作為野餐便當(dāng)，或者和蔬菜（尤其是圓白菜）一起炒。

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.
盡管中國傳統(tǒng)香腸（臘腸）是風(fēng)干的，比西方的香腸甜得多，但是從立陶宛香腸演變而來的哈爾濱紅腸采用的是煙熏制法。

The texture is more tender than salami, firmer than an American hotdog and drier than cooked British sausages.
哈爾濱紅腸口感比意大利蒜味臘腸嫩，比美國熱狗硬，比熟英國香腸干。

Sugar-fried chestnuts 糖炒栗子

Street vendors in China use all sorts of curious appliances to make great foods.
中國的街頭小販們用各種奇妙的器具做出美味的食物。

For this ever-popular autumn snack, chefs fry chestnuts (which are cut open) in an enormous wok filled with black sand and granulated sugar.
糖炒栗子作為秋季零食一直以來都很受歡迎。師傅把開口的栗子放到一口巨大的鍋里與黑砂和砂糖一起翻炒。

When properly done, they're soft, sweet and extremely fragrant.
會炒的師傅們炒出來的栗子是又軟又甜、香飄四溢的。

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.
雖然栗子在世界各地都有，但是最正宗的糖炒栗子來自北京周邊地區(qū)，尤其是房山。