《舌尖上的中国》自5月14日热播以来，迅速成为吃货们的视觉盛宴。那些让你垂涎欲滴的中国菜，它们的英文表达你又知道多少呢？一起来底下的留言板聊一聊你钟爱的菜系，谈一谈你拿手的料理，八一八你尝过的美食吧~~Beijing: Peking roast duck

北京：烤鸭

The cuisine: Generations of emperors and blue-blooded residents have set the standard for high-end Chinese cuisine. The city is famous for imperial cuisine, which uses only premium quality ingredients and is cooked with complex techniques.

烹饪风格：历代皇帝和贵族早已为高端的中式烹饪设定了标准。北京这座城市因其皇家菜肴闻名遐迩，这种菜肴仅选用上等食材佐料，并运用复杂的技巧烹饪而成。

The dish: A perfect kaoya is roasted to a reddish color; its skin remains crispy and the meat oozes a fruity flavor.

菜肴：最棒的烤鸭烤至淡红色，表皮酥脆，鸭肉口感圆润。

Qinghai province: hand-grabbed lamb

青海省：手抓羊肉

The cuisine: Qinghai's vast expanse of grassland produces some of the country's finest mutton and beef. While cooking, locals combine spice with twists of sweetness.

烹饪风格：青海辽阔的草原培育出了全国最上等的牛羊肉。当地人喜爱将香料加一丝甜味来做这道菜。

The dish: As a province with a large Islamic population, Qinghai contains a great variety of halal food.

菜肴：青海省的居民大都信仰伊斯兰教，因此当地有大量的清真食品。

Sichuan province: mapo doufu

四川省：麻婆豆腐

The cuisine: Sichuan is one of the most influential regional cuisines in today's China.

烹饪风格：现如今，川菜是中国最具有影响力的地方菜色之一。

The dish: Mapo doufu is named after its creator, a freckle-face woman from Chengdu who lived during the Qing Dynasty. No Sichuan meal is complete without it. The tofu is tender, the minced beef crispy, the scallions fresh. The sauce hits its numb and spicy notes with aplomb.

菜肴：麻婆豆腐是由这道菜的发起人——一个满脸雀斑的女人而命名的。她来自成都，居住在清朝时期。没有麻婆豆腐川菜就不完整。嫩豆腐，碎牛肉和鲜葱是这道菜的主要材料。其调料巧妙地实现了”麻“和”辣“的平衡。

Xinjiang Uygur autonomous region: big plate chicken

新疆维吾尔族自治区：大盘鸡

The cuisine: Uygur people like to show their hospitality by treating guests to heavy sauces on top of hearty meat dishes served on gigantic plates.

烹饪风格：维吾尔族人喜欢展现他们的热情好客，因此会将分量十足的鲜肉淋上丰富的佐料，然后放在一个巨大盘子里来招待客人。

The dish: Da pan ji features big chunks of chicken and potatoes cooked in a beer-based sauce and garnished with colorful bell peppers.

菜肴：大片鸡块，由啤酒佐料拌煮的土豆，再装饰上色泽鲜艳的甜椒，别提多美味了！

Yunnan province: over-the-bridge rice noodles

云南省：过桥米线

The cuisine: Yunnan cuisine is heavily influenced by Sichuan, meaning locals have a yen for spicy food.

烹饪风格：受到川菜的影响，当地人也非常喜爱吃辣味。

The dish: Allegedly invented by a virtuous wife who wanted to keep her soup noodles fresh and hot for her hard-studying husband, this Yunnan specialty is nutritious and often beautifully presented. The dish normally comes with a bowl of rice noodles, a bowl of stock and more than a dozen of small plates piled with toppings, such as beef, crab meat, salted goose, oyster mushrooms, wooden-ear mushrooms, assorted vegetables and fragrant herbs.

菜肴：据称，这道菜是由当地一位非常贤惠的妻子制成，由于她的丈夫在外努力工作，因此她用了特别的方式使面条长久保鲜保热。这道云南特色菜营养丰富，呈现方式也非常新颖。一般来说，这道菜配备有一碗米线，一碗高汤和几打装有各种配料的小盘子，例如牛肉，蟹肉，盐水鸭，牡蛎，木耳，然后辅以蔬菜和香草制成。

Chongqing: chili-fried chicken cubes

重庆：辣子鸡

The cuisine: Even compared with food from Sichuan, China's mecca of spicy dishes, Chongqing cuisine scores high in spiciness and numb-inducing ingredients.

烹饪风格：即使常常拿来和川菜作对比，重庆仍旧是当之无愧的中国辣菜圣城，在麻辣程度上重庆菜首屈一指。

The dish: La zi ji combines crispy chicken breast cubes with a fireplace of peppercorn, toasted sesame and dried bird's-eye chilis to create a plate of hot, red deliciousness.

菜肴：辣子鸡是将酥脆的鸡胸脯块与干胡椒、芝麻和干辣椒一同翻炒，从而做出一盘子火辣辣红彤彤的美味。

Hubei province: three delicacies wrapped in tofu skin

湖北省：三鲜豆皮

The cuisine: Three words sum up Hubei cuisine: steamed, fishy and soupy.

烹饪风格：“蒸、鱼、汤”这三个字就可以总结湖北菜。

The dish: Sanxian doupi is Hubei's answer to lasagna. The traditional breakfast from Wuhan is made with a delicious stuffing, a mixture of soft glutinous rice, egg, mushroom and pork, tucked into two pieces of tofu skin and then pan-fried until golden brown.

菜肴：三鲜豆皮是湖北的千层面。武汉的传统早点是用美味可口的馅儿做成的，软糯米，鸡蛋，蘑菇和猪肉混合，卷在两张豆皮里，然后放在油锅中炸至金棕色。