2013年11月24日星期日

中国最击球街的食物

扑腾!扑腾!扑腾!这是编写Sāndàpào的明显声音(字面上“三大枪声”)。这是我所知道的唯一街头食品,涉及声音作为其身份的一个组成部分,因此它在我心中占据了一个特殊的地方。它不仅仅是一个小吃 - 这是一个有必要的戏剧性的经历。在其核心,SāndàPào并不多于涂在大豆面粉的糯米球,并配有含糖的可乐酱。


啊,但是米饭球在大豆面粉上涂上涂层,听到你问?好问题 - 这是它变得有趣的地方。SāndàPào摊位通常包括一个粘稠的糯米容器,一个大的红色鼓,附着用菜尺寸的黄铜钹(有点像巨型手鼓),以及宽阔的浅篮子。当您订购sāndàpào时,供应商将撕掉一大块粘稠的米饭,将其形成为一个球,并在滚筒的脸上关注它。当它偏离鼓皮肤并进入大豆面粉,鼓动臂和钹拨浪鼓在一个令人满意的球拍中。SāndàPào的顺序附带了三个米饭,供应商将迅速连续抛出,以创造三个枪声(除非供应商感觉比我的视频中的一个更像杀虫,在这种情况下,它是一个悠闲的街道)。一旦稻竹卷起倾斜的篮子,它们就足够涂在大豆面粉中,以转移到碗中,在那里它们用甜酱覆盖并提供服务。这是整个过程:


The rice balls are soft, dense, and squishy, with a mild sweetness. The soy flour coating keeps them from sticking together and gives them a powdery dryness and nearly imperceptible nutty flavor. Inexplicably, the sticky red syrup on top reminded me of a combination of Dr. Pepper and barbecue sauce. Who knows why. On their own, sān dà pào are a reasonably pleasant snack; with the addition of their clamorous preparation, though, they enter into the realm of particularly memorable street foods. If you like your dinner with some din, your snack with some crack, or your chow with some pow, you won’t want to miss Chengdu’s sān dà pào.



2013年11月10日星期日

三个酿的宝藏

香港那one of the most vibrant cities on the planet, is well-known for being a street food hot spot. Many a street-food-lover has made a pilgrimage to the chaotic streets of downtown Hong Kong to explore the best snacks the city has to offer. Unfortunately, like some of China's similarly cosmopolitan cities, it is sometimes tricky to find the street foods that are unique to Hong Kong's culture. You can find vendors selling foods from all sorts of cities (both Chinese and non-Chinese), and it becomes difficult to distinguish which foods originated in Hong Kong and which ones didn't. Nonetheless, careful eaters will be able to find a few terrific local dishes. Of those local Hong Kong street foods, this one, 煎酿三宝 (jiān niàng sān băo), is my personal favorite.


As is the case with many of Hong Kong’s skewered street foods, you are presented with an array of meats and vegetables from which you can choose three to five. The most traditional choices are eggplant, green pepper, sausage, and tofu, but you may find other options as well.


无论你选择哪个,供应商都会串联出来,将它们煎在一个平坦的树壳上,使它们热,在条纹上脆脆脆,与油有光泽。通常,单独的这几乎不足以使其成为香港最喜欢的街头食品。是什么让它特殊是,每个蔬菜或一块肉都填满了一个咸味的咸味糊状的糊状物mud carp。这种粘贴为每个组件增加了一种可爱和令人惊讶的鱼味。随着这个秘密的秘密,这些蔬菜和肉类成为一种不寻常,令人愉快的味道体验。每个摩羯座都丰富,油腻,味道和纹理不同于其邻国,使其成为香港街道上最优质的食物之一。

2013年11月4日星期一

启动它的人


有它是:油糍(YóuCí)。相信它与否,这种小吃的谦卑小小的小吃是为我而开始的街头食物。虽然在中国的几个不同省份有yóucí的区域变异,但我想专注于九江(江西省)。没有多少游客通过九江。那些做的人通常只能通过前往庐山,附近的山地和联合国教科文组织世界遗产的路上停止。对我来说,九江是我的中国家。betwayapp这是我生活和工作了一年的地方,它是中国的第一个城市,我真的爱上了。

I had been living in Jiujiang for a few months when I stumbled across a vendor selling these fried mystery pucks. I had never seen them before, and they beckoned to me. One taste was all it took: I was hooked. I had, of course, eaten street food before, but this is the one that turned it from a general interest in the street food scene to a passion. It was bound to happen eventually—it just worked out that this little ball of flavor was the mouth-watering catalyst. So what is it? Yóu cí is made of a gooey batter consisting mainly of crushed glutinous rice, water, tofu, scallions, salt, and maybe a dash of sliced chili pepper. Globs of this batter are deep fried in a shallow cylindrical mold until they are golden brown and lightly crispy on the outside. The final product glistens with residual oil, signaling its intentions to be deliciously unhealthy. Within the oily shell, spongy glutinous rice and silky tofu compete for space, and we all win.

Mmmmm....

Biting into a yóu cí is like sinking your teeth into a greasy pillow of pure joy. Not one of those brand new fluffy feather pillows that are mostly just air, but a denser, worn-in pillow that has already conformed to the shape of your head. The flavor is just what you would expect from this sort of street snack: salty and savory. Nothing complex or fancy; just humble deliciousness. Two or three bites and it is gone. Maybe it isn’t anything special when compared with some of China’s greatest street foods, but to my mind it epitomizes the very best of the street food culture in China. It’s quick, cheap, portable, and oh-so-tasty. As I said above, not many tourists pass through Jiujiang. Those who do, though, will enjoy seeking out this hidden gem.