翻譯公司帶你學雙語知識：國外流行的“中餐”，很多中國人根本不認識

1. Crab Rangoons

炸蟹角

Crab Rangoons consist of stuffed crab puffs filled with cream cheese then dipped in sweet and sour, plum or duck sauce. It is usually served as an appetizer in most US restaurants.

炸蟹角是塞滿奶油干酪的蟹餃，可以蘸著又酸又甜的醬、酸梅醬或烤鴨醬享用。美國多數(shù)餐館通常把它當做開胃菜。

2. Chicken balls with sauce

醬汁雞球

Chicken balls usually contain chicken or pork inside and are then dipped in a variety of sauces. The dish may have been adapted for British 'fish and chips'.

雞球中通常有雞肉或豬肉，可以蘸著各種醬料享用。這道菜可能是英國“炸魚薯條”的翻版。

3. General Tso's Chicken

左宗棠雞

The deep-friend chicken dish is believed to be associated with Tsung-tang Tso, a Chinese statesman and military leader in the late 1800s. Actually, it was invented by Changkuei Peng, a Taiwanese chef who created the dish in 1955 for US Naval Admiral Arthur W. Radford.

人們以為這道炸雞料理與19世紀后期中國的一位政治家兼軍事領(lǐng)袖左宗棠有關(guān)。實際上，這道菜是由彭長貴發(fā)明的，他是一位臺灣廚師，于1955年為美國海軍上將亞瑟?W?雷德福制作了這道菜。

4. Fortune Cookies

幸運餅

Fortune Cookies are popular in western Chinese restaurants as after-meal desserts. Despite their popularity, restaurants in China and Hong Kong certainly don't serve fortune cookies as sweets after finishing their meal.

幸運餅被當做餐后甜點，在西方的中餐館里頗受歡迎。雖然這道甜點很受歡迎，但中國和香港的餐館卻一定不會把幸運餅作為餐后甜點。

5. Chop Suey

炒雜燴

Chop Suey consists of bamboo shoots, bean sprouts, mushrooms and cabbage with a choice of chicken, prawns or beef. Chinese takeaways created Chop Suey to make the best profit of the leftover food of the day.

炒雜燴里有竹筍、豆芽、蘑菇和卷心菜，還可以選擇加入雞肉、大蝦或牛肉。中式外賣餐館推出炒雜燴，用一天中的剩余食物來獲取最大的收益。

6. Egg Rolls

蛋卷

The egg roll is a bigger version of the spring roll. The roll has a thick wrapper that's made with wheat and egg and stuffed with meat and vegetables. Egg rolls in Asian countries are snacks that are purely made of egg and sugar.

蛋卷是春卷的放大版。蛋卷的外皮比較厚，是用小麥粉和雞蛋做成的，里面塞滿了肉和蔬菜。亞洲國家的蛋卷完全是用雞蛋和糖做成的小吃。

7. Prawn Crackers

蝦片

Deep fried prawn crackers are made from starch and prawn flavorings. Contrary to popular belief, the origin of prawn crackers is actually Indonesia.

炸蝦片是用淀粉和蝦粉做成的。蝦片的起源與普遍觀點不同，實際上蝦片起源于印度尼西亞。

8. Beef Broccoli

西藍花炒牛肉

This dish is Stir-fried beef with broccoli in brown sauce. Chinese people cannot find gai-lan in western countries and therefore use broccoli instead and created this dish.

這道菜是用西藍花煸炒牛肉，加燒汁烹飪而成。中國人在西方國家找不到甘藍，因此就用西藍花代替甘藍作出了這道菜。

9. Sweet and Sour Pork

甜酸肉

The pork dish is made from ketchup, sugar, pineapple juice and soy sauce. Sweet and Sour dishes did not originate from China but were more likely created from a Cantonese dish and then adapted for westerners' taste buds.

這道豬肉菜品是用番茄醬、糖、菠蘿汁以及醬油做成的。咕嚕肉并非起源于中國，更可能是源自粵菜，然后根據(jù)西方人的口味改制而成。

這個我服！

他屬于我國最強勢的菜系——食堂菜?。?/span>

10. Sesame Prawn Toast

芝麻蝦吐司

Prawn toast consists of deep fried triangle toasts coated with shrimp paste and sesame on top. It is often seen on the menu as a Dim Sum dish but sesame toast has never been seen served as Dim Sum in Cantonese cuisine.

芝麻蝦是涂有蝦醬的炸三角吐司，上面還撒了芝麻。這道菜經(jīng)常會在點心餐單上看到，但在粵菜里，芝麻吐司從未被當作點心。