舌尖上的中國:四川重慶湖北等美食小譯
Hubei province: three delicacies wrapped in tofu skin
湖北省：三鮮豆皮The cuisine: Three words sum up Hubei cuisine: steamed, fishy and soupy.
烹飪風格：“蒸、魚、湯”這三個字就可以總結湖北菜。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.
菜餚：三鮮豆皮是湖北的千層麪。武漢的傳統早點是用美味可口的餡兒做成的，軟糯米，雞蛋，蘑菇和豬肉混合，卷在兩張豆皮裏，然後放在油鍋中炸至金棕色。
Chongqing: chili-fried chicken cubes
重慶：辣子雞The cuisine: Even compared with food from Sichuan, China's mecca of spicy dishes, Chongqing cuisine scores high in spiciness and numb-inducing ingredients.
即使常常拿來和川菜作對比，重慶仍舊是當之無愧的中國辣菜聖城，在麻辣程度上重慶菜首屈一指。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.
菜餚：辣子雞是將酥脆的雞胸脯塊與幹胡椒、芝麻和幹辣椒一同翻炒，從而做出一盤子火辣辣紅彤彤的美味。
Yunnan province: over-the-bridge rice noodles
雲南省：過橋米線The cuisine: Yunnan cuisine is heavily influenced by Sichuan, meaning locals have a yen for spicy food.
受到川菜的影響，當地人也非常喜愛吃辣味。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.
菜餚：據稱，這道菜是由當地一位非常賢惠的妻子製成，由於她的丈夫在外努力工作，因此她用了特別的方式使麪條長久保鮮保熱。這道雲南特色菜營養豐富，呈現方式也非常新穎。一般來說，這道菜配備有一碗米線，一碗高湯和幾打裝有各種配料的小盤子，例如牛肉，蟹肉，鹽水鴨，牡蠣，木耳，然後輔以蔬菜和香草製成。
Xinjiang Uygur autonomous region: big plate chicken
新疆維吾爾族自治區：大盤雞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.
維吾爾族人喜歡展現他們的熱情好客，因此會將分量十足的鮮肉淋上豐富的佐料，然後放在一個巨大盤子裏來招待客人。The dish: Da pan ji features big chunks of chicken and potatoes cooked in a beer-based sauce and garnished with colorful bell peppers.
菜餚：大片雞塊，由啤酒佐料拌煮的土豆，再裝飾上色澤鮮豔的甜椒，別提多美味了！
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.
現如今，川菜是中國最具有影響力的地方菜色之一。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.
菜餚：麻婆豆腐是由這道菜的發起人——一個滿臉雀斑的女人而命名的。她來自成都，居住在清朝時期。沒有麻婆豆腐川菜就不完整。嫩豆腐，碎牛肉和鮮蔥是這道菜的主要材料。其調料巧妙地實現了“麻”和“辣”的平衡。
Beijing: Roast Duck
北京：烤鴨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.
歷代皇帝和貴族早已爲高端的中式烹飪設定了標準。北京這座城市因其皇家菜餚聞名遐邇，這種菜餚僅選用上等食材佐料，並運用複雜的技巧烹飪而成。The dish: A perfect kaoya is roasted to a reddish color; its skin remains crispy and the meat oozes a fruity flavor.
菜餚：最棒的烤鴨烤至淡紅色，表皮酥脆，鴨肉口感圓潤。
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.
青海遼闊的草原培育出了全國最上等的牛羊肉。當地人喜愛將香料加一絲甜味來做這道菜。The dish: As a province with a large Islamic population, Qinghai contains a great variety of halal food.
菜餚：青海省的居民大都信仰伊斯蘭教，因此當地有大量的清真食品。
