10種你在中國吃不到的中國菜
It's true that much of what we eat here can, at least, be traced back to China somehow, but many dishes, ingredients and preparations took on a life of their own once on our shores. Here are a few of those dishes that don't quite translate.
確實，很多我們在這裏吃到的菜都能追溯到中國，但這些菜到了美國，在配料和烹飪方面都已經本土化了。請看下面幾道經典菜式。
General Tso's Chicken
左宗棠雞
Nowadays, this sweet and spicy fried chicken dish is perhaps the most quintessential of American Chinese food offerings. Though it can trace some roots to the cooking of Hunan, the version Americans know and love was invented in 1970s New York, according to Salon.
現在，這道甜辣炸雞菜可謂是最典型的“美式中國菜”了。儘管它和湖南菜貌似很有淵源，但據Salon報道，美國人眼裏最愛的左宗棠雞是上世紀70年代在紐約創制的。
Crab Wontons (aka Crab Rangoon)
蟹黃餛燉（又名“蟹仰光”）
The fact that these fried dumplings, stuffed with cream cheese and crab, are named after a former capital of Burma (now Myanmar) should raise a few red flags. But, as Eater points out, almost all Chinese people are lactose intolerant. So, this is not their invention.
這款炸餃的餡料是乳酪和蟹黃，“仰光”得名於緬甸前首都，不過這道菜存有爭議。但Eater網站指出，大部分中國人都不喜歡乳糖。所以這貌似並不是原創中國菜吧。
Fortune Cookies
福餅
The exact origin of the fortune cookie is debated, but it's agreed that it was invented in San Francisco or Los Angeles in the late 19th or early 20th century. According to OMG Facts, they are marketed in China as "genuine American fortune cookies."
福餅確切起源尚有爭議，但毫無疑問的是，它是19世紀末20世紀初在舊金山或洛杉磯創制的。據OMG報道，福餅在中國被認爲是貨真價實的“美國食物”。
Duck Sauce
鴨醬
This curiously named sauce (sometimes called plum sauce) is made with dried Turkish apricots, which is not a fruit typically seen in Chinese cuisine, says NBC News.
NBC新聞上說，這個名字奇怪的調味醬（有時也叫“梅子醬”）是用土耳其幹杏做成的，而土耳其幹杏在中國菜中根本就很少見。
Chop Suey
雜燴菜
Before there was General Tso's, Chop Suey was the shining star of Chinese restaurants Stateside. According to the History Channel, the dish can be traced to California during the Gold Rush days, when the dish was said to have been invented by enterprising Chinese restaurateurs to satisfy a bunch of drunken miners. The chefs scraped together leftovers, doused them in soy sauce, and presented it as “shap sui” (meaning “mixed pieces” or “odds and ends” in Cantonese). Chop suey houses soon become ubiquitous across the country.
除了左宗棠雞，雜燴菜在美國的中餐館也相當有名。據歷史頻道報道，這道菜早在淘金熱時代就出現在加利福尼亞州了，據說當時爲了招待醉酒礦工們，一些有創意的餐館老闆因此創制了這道菜。燒菜師傅把剩菜攪和在一起，再澆上醬汁，並美其名曰“雜燴”。自此，雜燴餐館很快就在全美國流行開來。Egg Rolls
雞蛋卷
In China, spring rolls are small with a thin, delicate wrapper. In American hands, they are significantly larger with a thick wrapper. Both the internet encyclopedia and NBC agree: not Chinese.
中國的地道春捲皮薄個小，而美國的雞蛋卷卻皮厚個大。因此，網絡百科和NBC都認爲這並不是中國菜。
Sweet And Sour Pork
咕嚕肉
A version of sweet and sour sauce is used in China, though mostly with fish or seafood instead of meat, says GB Times. But, over there it's less sweet and less "glue-like." (And probably not neon pink.)
據GB Times報道，中國雖然也用類似的糖醋醬汁，但主料卻大多是魚和海鮮而非豬肉。而且中國的咕嚕肉並不是特別甜特別黏，而且色澤也沒那麼亮豔。
Beef With Broccoli
牛肉炒西蘭花
You'll probably find beef stir fried with broccoli in China, but that's Chinese broccoli, which is actually a leafy vegetable. Those bright green florets are purely American, says Eater.
中國也有牛肉炒西蘭花——但那裏西蘭花是中國本土品種，一種綠葉蔬菜；但根據Eater報道，美國這裏的西蘭花菜莖卻很不一樣，色澤呈翠綠色。
Egg Foo Young
芙蓉蛋
Another one from the retro files, this dish take on a more elaborate Shanghai egg recipe. But, our version is basically a fried egg pancake with various meat, seafood or vegetable fillings, says .
這也是一道本土化的菜。地道的芙蓉蛋是按照複雜精細的滬式烹飪法制作而成，但根據網站的評論，美國的芙蓉蛋只是在厚厚的雞蛋餅裏夾上肉、海鮮或蔬菜罷了。
Fried Rice
炒飯
As with the aforementioned beef with broccoli, there's nothing necessarily un-Chinese about fried rice's existence. However, it's we Americans who are heavy handed with that soy sauce, or so says Wikipedia. We like our fried rice brown.
跟前面的牛肉炒西蘭花一樣，炒飯源自中國沒問題，但往炒飯裏倒入大量醬油的做法卻是美國人的獨創，至少維基百科是這麼說的。我們喜歡把炒飯做成棕褐色。
