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Best Chinese food: 20 dishes every traveler should try (7-12)
7.Chaozhou cold fish/crab
潮州冷鱼/冷蟹
Seaside Chaozhou is known for no-frills seafood dishes that serve one purpose -- to maximize the fresh ingredients' original umami flavors.
潮州海滨以“无烹饪过”的海鲜菜肴而闻名，目的只有一个——最大限度地发挥新鲜食材的原始风味。
no-frills：
英 [ˌnəʊ ˈfrɪlz] 美 [ˌnoʊ ˈfrɪlz]
无修饰的;只是基本元素的
Among the best dishes showcasing this style is Chaozhou-style cold fish or cold crab.
潮州风味的凉鱼或冷蟹是展示这种风格的最佳菜肴之一。
To preserve the freshness of the seafood, fish and crabs are lightly seasoned in salt before they're steamed. They're then cooled and served at room temperature.
为了保持海鲜的新鲜，鱼和螃蟹在蒸之前只用盐稍微调味。然后冷却并在室温下食用。
8.Cross-the-bridge rice noodles
过桥米线
Legend has it that cross-the-bridge rice noodles were invented many years ago by a loving wife. Her husband studied on an island, so the wife would travel across a bridge to deliver him his daily lunches.
传说过桥米线是很多年前一位深爱丈夫的妻子发明的。她的丈夫在一个岛上学习，所以妻子会穿过一座桥给他送每天的午餐。
As the food would be cold after the journey, the disheartened wife decided to bring a pot of scalding hot chicken broth, along with the rice noodles and raw ingredients.
由于旅途结束后食物会很冷，沮丧的妻子决定带一壶滚烫的鸡汤，以及米线和原料。
①scalding：
英 [ˈskɔːldɪŋ] 美 [ˈskɔːldɪŋ]
滚烫;灼烫
②broth：
英 [brɒθ] 美 [brɔːθ]
肉汤
It was an ingenious plan, really. The chicken oil on the surface of the soup would keep the liquid warm. When the husband was ready to eat, she'd cook all the ingredients by pouring them into the hot soup.
这真是一个巧妙的计划。汤表面的鸡油可以让汤保温。当丈夫准备吃饭时，她会把所有的配料都倒进热汤里煮。
ingenious：
英 [ɪnˈdʒiːniəs] 美 [ɪnˈdʒiːniəs]
精巧的;新颖独特的
9.Kungpao chicken
宫保鸡丁
One of the most internationally famous Chinese dishes, Kungpao chicken is made by stir-frying diced chicken pieces with scallions, ginger, peppercorns, chili and deep-fried peanuts.
宫保鸡丁是国际上最著名的中国菜之一，它是用葱、姜、花椒、辣椒和油炸花生炒鸡丁制成的。
stir-fry：
英 [ˈstɜː fraɪ] 美 [ˈstɜːr fraɪ]
翻炒;爆炒
There are different origin stories, but many believe the dish was inspired by a former Sichuan governor in the 1800s called Ding Baozeng, whose nickname was Ding Gongbao -- alternatively romanized as Kungpao.
宫保鸡丁有不同的起源故事，但许多人认为这道菜的灵感来自于19世纪一位名叫丁宝曾的前四川省长，他的昵称是丁功宝，或者罗马化为宫保。
