向外国人解释中餐做法很难？甩给你一份英文版水煮肉片recipe

01 向外国人解释中餐做法很难？甩给你一份英文版水煮肉片recipe

用地道英文解释中国菜做法很难？快来看看歪果仁写的正宗“水煮肉片”食谱！水煮牛肉有着怎样的渊源？豆瓣酱、辣椒粉用英文怎么说？

别着急，还是先吃个饭再来读吧……

Recipe/食谱

boiled pork slices with sizzling chilli oil

水煮肉片

This version of a classic Sichuan dish is easy to make at home and excitingly sizzly.

这款经典四川菜在家里就能很容易地做出来（问号脸.jpg），还有令人兴奋的咝咝声。

（前排提示：歪果仁作者非常沉迷于这道川菜的咝咝声）

When Sichuanese cuisine began to blaze a trail across the culinary scene in China in the late 1990s, dishes that were riotous with chillies, Sichuan pepper and fizzing oil claimed centre stage.No dish summed up the new craze for Sichuan better than shui zhu yu, a sizzling basinful of poached fish, oil and spices with the laughably misleading name of “water-boiled fish”.

当四川菜在1990年代末期开始在中国餐饮业大行其道时，那些加了大把的辣椒、花椒并浇上咝咝作响的热油的菜品占领了餐桌中央。要说如果有一道菜能够代表人们对四川的狂热，那非“水煮鱼”莫属，滚烫的煮鱼肉，配上热油和辣椒香料，满满当当一盆。有趣的是，它的名字“water-boiled fish”，很容易让人理解为白水煮的鱼，相当有误导性。

You weren't actually meant to eat all that oil, of course, but rather remove the slices of fish and crunchy vegetables from it with your chopsticks or the little wire strainers many restaurants provided.The fish was delicately textured, with a fiery kick from the extravagant quantities of dried chillies and Sichuan pepper that lent their flavours to the oil.More sophisticated restaurants would begin by heating their base oil with fragrant spices before it even met the chillies; cheaper places would reuse it.

当然啦，你不用真的吃掉那些油（歪果仁还是太天真），只需要用筷子或者许多餐厅提供的小漏勺，把鱼肉片和那些爽脆的蔬菜挑出来吃就行啦。鱼肉纹理细腻，大量的干辣椒和花椒浸润在油里，倍添香气。还有一些更加讲究的餐厅，会在加辣椒之前用其它香料把底油炒香。廉价餐厅会反复使用这些调料。（还真的很懂中国菜啊！）

这个歪果仁作者不仅了解底油反复利用的中国菜（江湖）特色，正经的餐饮文化她也是了解的相当深入。

来看看她关于水煮肉片起源的描述吧：

That flamboyant dish is just one of a whole genre of Sichuanese recipes involving spicy, sizzling oil.Apart from the famously numbing-hot Chongqing ox-tripe hotpot, said to have been invented by Yangtze River labourers, the best-loved is perhaps the “water-boiled beef” of the southern Sichuanese city of Zigong.

上面那道华丽丽的水煮鱼只是贯穿麻辣热油的川菜中的一道而已。除了鼎鼎大名、传说是由长江船工们发明的重庆麻辣牛肚火锅，最广为人们喜爱的应该就是川南自贡的水煮牛肉了。

The people of Zigong dropped slices of beef into a spicy broth, tipped everything into a bowl, sprinkled over some chillies and pepper and then finished with a hissing libation of oil.

自贡人把牛肉切片，加入香辣的肉汤中，再把所有的俏头放入一个碗里，撒上辣椒和花椒，最后再如同奠酒一般，仪式感满满地浇上滋滋作响的热油。

The following is a pork version of this classic dish that's easy to make at home and excitingly sizzly, but not unreasonably extravagant with the oil.If you make it with Korean ground chillies, the kind used in kimchi, it will have a gorgeous warmth and tingle but won't make your hair stand on end.If you'd like to ratchet the heat up a notch, use fierier chilli flakes for the final garnish.Move fast in the final stages of cooking, so the dish will still be fizzing noisily when presented at the table.

下面讲解用猪肉来烹饪这道经典菜肴，在家做很方便，咝咝作响的声音不绝于耳，但是要浪费掉很多油。如果你换成那种韩国泡菜里用的韩式辣酱，它口味微辣，相对温和，不会让你辣到汗毛都竖起来。如果你想要把辣度再调高一个等级，可以在最后用更猛烈的辣椒片来提味。烹饪这道菜的最后时刻，动作一定要快，这样端上桌时，汤表面还在咝咝作响呢。

下面就是中英食谱啦！

Boiled pork slices with sizzling chilli oil

（歪果版水煮肉片，一如既往的没有“若干”、“少许”，全部精确到克）

INGREDIENTS

食材和调料

200g lean pork

200克猪瘦肉

For the marinade

腌料：

½ tsp light soy sauce 半茶匙生抽

½ tsp Shaoxing wine 半茶匙绍兴酒

1 tbs potato starch 一茶匙马铃薯淀粉

1 tbs water 一茶匙水

For the base vegetables

底部的蔬菜部分：

Half (250g) Chinese leaf cabbage 半个（250克）大白菜叶

Leek (optional) 韭菜少许（选加）

2 Sichuanese dried chillies, snipped in half, seeds discarded 2个四川干辣椒，对半切开，去籽

½ tsp whole Sichuan pepper 半茶匙花椒

Other ingredients

其它佐料：

2½ tbs Sichuan chilli-bean paste 两茶匙半四川辣味豆瓣酱

2 garlic cloves, peeled and sliced 两瓣蒜，剥皮，切片

A piece of ginger (about the size of the garlic cloves, peeled and sliced) 一块和蒜瓣大小差不多姜，去皮，切片

300ml stock or water 300毫升高汤或者水

1 tsp light soy sauce 一茶匙生抽

⅛ tsp sugar 八分之一茶匙糖

1½ tsp potato starch mixed with 1 tbs cold water 将一茶匙半马铃薯淀粉与一茶匙冷水混合

1 tbs coarsely ground chillies 一茶匙粗磨辣椒粉

¼ tsp ground roasted Sichuan pepper 四分之一茶匙的炒花椒粉

1 tbs finely sliced spring onion greens 一茶匙葱末

About 120ml cooking oil 约120毫升烹饪油

1 Slice the pork as evenly as possible into thin, bite-sized pieces.Add the marinade ingredients and set aside.Cut the cabbage and leek (if using) lengthwise into finger-thick sections, and then into 6cm-7cm lengths.

均匀地将猪肉切成一口大小的薄片。加入腌汁，放在一旁。将圆白菜和韭菜切成一指宽，断成六到七厘米长。

2 Bring some water to the boil in a saucepan or wok and blanch the vegetables for about 30 seconds, to “break their rawness”.Shake dry in a colander.

在深平底锅或者炒锅里加入适量水烧开，蔬菜焯水30秒断生。用漏勺滤干水分。

3 Add 1 tbs oil and the dried chillies and Sichuan pepper to a seasoned wok over a high flame, and sizzle very briefly until they are fragrant.Add the blanched vegetables and stir-fry until they are cooked, adding salt to taste and then pile them in the bottom of your serving bowl.

炒锅中倒入一茶匙油，调大火，加入辣椒和花椒，简单翻炒爆香。加入焯过水的蔬菜，旺火翻炒，按口味加入盐，随后把它们铺在碗底。

4 Clean the wok with a wok brush or kitchen paper, and reheat over a medium flame.Add 3 tbs of fresh oil, followed by the chilli-bean paste, and stir-fry until the oil is red and fragrant.

用刷子或者厨房纸清洗炒锅后，调中火热锅，加入3茶匙油，紧接着放辣味豆瓣酱，炒至红油并出香。

5 Add the garlic and ginger and fry briefly until they smell wonderful, then add the stock or water, soy sauce and sugar.Bring to the boil.

加入蒜和姜继续翻炒，出味，随后加入高汤或水、生抽和糖，煮沸。

6 Sprinkle the meat slices in the boiling liquid, separating them as you go.Nudge them gently with your ladle or wok scoop so that they don't stick together.When they are just cooked, give the potato starch mixture a stir and add to the centre of the wok, stirring to thicken the sauce.Pour the meat and the sauce over the waiting vegetables and rinse the wok.

将肉片下入沸腾的锅里，一边下一边将它们分开。用锅勺或铲子轻轻拨动它们，防止粘连。快熟时，搅拌淀粉水并倒入锅中，让汤汁在搅拌中变浓厚。把肉和汤汁倒在一边碗里的蔬菜上，把锅洗净。

7 Return the wok to a high flame with 4 tbs oil and heat until the wok is beginning to smoke.Scatter the ground chillies and ground Sichuan pepper over the centre of the meat dish and use a ladle to pour over the hot oil.The spices will sizzle dramatically as you do this.(To check that the oil is hot enough, first drip over a few drops and listen for the sizzle …)

用大火，烧热4茶匙油至锅开始冒烟。把辣椒粉和花椒粉放在菜品的中间，用锅勺把热油淋在上面。这个时候，这些调料就会剧烈地发出咝咝的声音。（如果想看看油是不是够热，你可以先滴一点点油上去，听听有没有咝咝的声音……）

8 Scatter over the spring onions and bring the dish to the table before the sizzling stops.

撒上葱花，趁着咝咝声上桌。

真是个对“sizzling”有执念的歪果仁啊！

词汇总结

Sichuanese cuisine

n.川菜

culinary scene餐饮业

fiz [fiz]

n.发嘶嘶声；有泡沫的饮料

vi.作嘶嘶声

When Sichuanese cuisine began to blaze a trail across the culinary scene in China in the late 1990s, dishes that were riotous with chillies, Sichuan pepper and fizzing oil claimed centre stage.

当四川菜在1990年代末期开始在中国餐饮业大行其道时，那些加了大把的辣椒、花椒并浇上咝咝作响的热油的菜品占领了餐桌中央。

sizzling ['sɪz(ə)lɪŋ; 'sɪzlɪŋ]

adj.极热的

vi.发咝咝声（sizzle的现在分词）

basinful ['beisənful]

n.满盆，一满盆

No dish summed up the new craze for Sichuan better than shui zhu yu, a sizzling basinful of poached fish, oil and spices with the laughably misleading name of “water-boiled fish”.

那非“水煮鱼”莫属，滚烫的煮鱼肉，配上热油和辣椒香料，满满当当一盆。有趣的是，它的名字“water-boiled fish”，很容易让人理解为白水煮的鱼，相当有误导性。