Bullfrog poached in chili oil (Sichuan boiled bullfrog) 水煮牛蛙

Kermit might not like to hear this, but frogs are a delicacy in China, especially bullfrogs.
青蛙卡米特也許不想知道這個，但是青蛙在中國可是美食，尤其是牛蛙。

There are a variety of ways to cook bullfrogs in different parts of the country, but shui zhu -- a cooking technique from Sichuan cuisine -- has gained widespread popularity.
中國不同地區(qū)都有各自烹調(diào)牛蛙的方式，不過川菜中的水煮牛蛙是最廣受歡迎的。

Pre-fried bullfrogs are poached in oil packed with strong spices, such as chili peppers and flower peppers, then served in a larger bowl and garnished with fresh coriander.
將牛蛙先煸一下，然后放入熱油中煮，加入辛辣的調(diào)味品，如辣椒和花椒，然后用大碗盛出，灑上新鮮的香菜。

Often, the oil is still bubbling while being served.
通常情況下，剛上桌的水煮牛蛙的熱油還冒著泡。

It's an unbeatable sharing dish for a big group. It's most satisfying with a bowl of white rice.
這是一個集體共享的絕佳食物，配上白米飯最好吃。

Boiled chicken chops served cold (cold chopped chicken) 白斬雞

In China, chicken meat attached to the bones is considered the most flavorful.
在中國，帶骨頭的雞肉被認為是最美味的。

That's why the majority of chicken dishes in China are served with the bones.
這就是為什么大多數(shù)的雞肉菜肴在中國是帶著骨頭上桌的。

This dish is typical. Spring chickens are boiled till tender, then chopped up and served with a dipping sauce.
這道白斬雞就是一個典型。將童子雞煮到肉嫩，剁碎后蘸醬吃。

The chunky meat is nice, but the tastiest bits are actually the bones, which locals love to suck. They're even yummier with the magic of the sweet, sour and gingery sauce.
一塊塊的雞肉固然好吃，但是最美味的部分其實是雞骨頭，當?shù)厝俗钕矚g嘬雞骨頭。白斬雞蘸上甜甜酸酸的姜味醬料吃起來更加美味。

英文來源：CNN
中文來源：網(wǎng)易
審校&編輯：丹妮