西安10種著名小吃的英語(yǔ)說(shuō)法

西安的小吃真可謂是名揚(yáng)天下，羊肉泡饃、肉夾饃、涼皮等都是家喻戶曉的美味。但是，網(wǎng)上對(duì)西安小吃的英語(yǔ)翻譯五花八門，良莠不齊，今天我們就來(lái)看看CNN是如何翻譯西安的名小吃的。

英文內(nèi)容摘自CNN官網(wǎng)，地址為https://edition.cnn.com/2015/11/08/foodanddrink/china-xian-must-eat-food/index.html

羊肉泡饃

01. Flatbread in mutton soup (yangrou paomo) – Yangrou paomo is the mosticonic [標(biāo)志性的] dish in the Xi’an foodscape. The ritual [例行公事] before eating a paomo – tearing the bread into small pieces yourself before letting the chef turn it into a stew [燉的食物] – is as enjoyable as the dish itself.

肉夾饃

02. Xi’an meat burger (roujiamo) – Roujiamo is the city’s favorite burger. A delicious roujiamo is composed of [由……組成] two key elements – juicy shredded [切成碎片的]braised pork [燉豬肉] and a crispy baked bread.

涼皮

03. Cold noodles (liangpi) – Rice noodles are cooked, cooled and thinly sliced. The noodles are often served in a sauce made of chili oil [辣椒油], pepper powder, vinegar anddiced garlic [切成丁的大蒜]. Then it’s garnished with [配有] bean sprouts [豆芽] and slicedcucumber [黃瓜].

biangbiang面

04. Biangbiang noodles – commonly described as resembling a belt, biangbiang noodles are wide, thick and long. One string of noodles can easily fill you up.

酸湯水餃

05. Hot and sour soup dumpling (suantang shuijiao) – Who can resist a bowl of dumplings swimming in hot and sour soup with sesame seeds [芝麻], minced leek [蔥花] and cilantro [香菜]? Suantang shuijiao is flavorful and refreshing with a lingering (and pleasant) aftertaste [回味無(wú)窮].

粉蒸肉

06. Steamed beef and wheat powder (fenzhengrou) – This unassuming-looking [其貌不揚(yáng)的] dish packs 23 herbs, spices and seasonings into one serving and requires seven hours to cook.

串兒

07. Kabob (chuan’er) – coated with chili [辣椒] and cumin [孜然] power, it’s a highlyaddictive [使人上癮的] midnight snack for Xi’an residents. It’s not unusual for locals to order 100 of them in one go.

石榴汁兒

08. Pomegranate juice – Pomegranates are a local specialty product. Pomegranate juice stands pop up around town every fall.

甑糕

09. Glutinous rice and date cake (zenggao) – Cooked overnight in a zeng – a traditional earthen utensil [泥做的器皿] – most vendors [商販] only prepare one batch [一爐] of zenggao (glutinous rice [糯米] and date [棗子] layered cake) a day.

湯包

10. Soup dumpling (tangbao) – Shanghai’s xiaolongbao? Wrong. It is Xi’an’s own version of soup dumplings. Instead of pork, tangbao in Xi’an is mutton meat and soup packed into a paper-thin wrapper.