第十四届全国运动会日前开幕，这次举办地设在了古都陕西西安。到了西安，这10种美食千万别错过，否则就白来了。
Roujiamo(Meat burger) 肉夹馍
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Roujiamois one of the most famous street foods in Xi'an and is also known as China's version of the hamburger. It's usually filled with diced pork tossed with green peppers and coriander before being stuffed to fill crispy oven-baked buns.
肉夹馍是西安最著名的街头小吃之一，被称为“中国的汉堡包”。烘烤得酥脆的馍里夹着拌有青椒、香菜的肉臊子。
Yangrou paomo(Pita bread soaked in lamb soup) 羊肉泡馍
[Photo provided to chinadAIly.com.cn]
Yangrou paomo, or pita bread soaked in lamb soup, is another signature food of Xi'an. The main ingredient in this mouth-watering dish is mutton and pita bread. The hard bread is shredded and added to a bowl, then topped with stewed and sliced mutton, scallion, coriander and chili; then the soup is poured over all of it.
羊肉泡馍是西安的另一个招牌小吃。把馍掰碎了放进碗里，加入羊肉片、葱花、蒜苗、香菜、辣椒，再倒入滚热的羊肉汤。
Biangbiangnoodles (Stewed-pork hand-ripped noodles) 裤带面
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Biangbiangnoodles are thick, fat and long. Each belt-like strand is three fingers wide, spiraling down into a big bowl. It is served dry, with toppings of chili and pork belly in alternating layers of fat and lean meat.
Biangbiangnoodles are famous not only for their distinctive taste, but also for its name, which is a character so complicated many Chinese don't even know how to write it. Biang is the onomatopoeic name the noodles are given, referring to the sound chefs make when they pull the dough into noodles and bang them against the table.
Biangbiang面又粗又宽又长，像裤腰带一样，因为扯面师傅在撞面的时候会发出biang biang的声音而得名。
Liangpi(Cold noodles) 凉皮
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Liangpiare cold noodles made from wheat or rice flour, and a popular dish in many other places in China, especially in summer. It looks translucent and tastes cold, and is known for its white color, thin shape, smooth surface, pliable texture and tender and savory taste.
凉皮使用小麦面粉或米粉制作，一般在夏季凉拌食用，吃起来柔软又爽滑。
Youpo mian(Oil-sprayed noodles) 油泼面
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Youpo mian, oil-sprayed noodles with spicy sauce, are hand-pulled noodles with a sizzling oil dressing. Boiling oil is poured over the top to create a special fragrance when serving.
油泼面是泼上滚油的手扯面，又辣又香。
Zenggao(Rice cake) 甑糕
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Zenggaois a rice cake made of sticky rice and Chinese jujubes. It earns its name from its cooker, the zeng, a traditional steamer with small holes.
甑糕用糯米、红枣或蜜枣蒸制而成。甑是中国古代一种非常古老的蒸器。
Huluji(Gourd-shaped chicken) 葫芦鸡
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Huluji, gourd-shaped chicken, is boiled and deep-fried until tender. After being carefully selected, the hen will be boiled, steamed and fried in a gourd-shape, hence its name. The chicken has golden and crisp skin as well as fresh and tender meat.
葫芦鸡的制作分清煮、蒸笼、油炸三道工序，外焦里嫩，色泽金黄。烹制前用细绳把鸡捆扎成葫芦状，因此得名。
Soup dumplings 灌汤包子
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Soup dumplings are steamed buns served with sauce inside. They are finely processed with carefully-chosen materials. They feature fresh meats, thin and elastic wrappers, gleaming surfaces and rich flavor.
西安的灌汤包子肉鲜皮薄，色泽发亮，口感丰富。
Guokui(dry bread) 锅盔
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Guokui, or dry bread, tastes crispy outside and soft inside. It's usually paired with pepper, onion, garlic and other spices.
锅盔又叫锅魁、干馍，又圆又厚像锅盖，外脆里嫩，通常加上辣椒、洋葱、大蒜等一起吃。
Dumpling banquet 饺子宴
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No visit to Xi'an is complete unless you try the dumplings. They are made in different shapes, colors and flavors - sour, sweet or peppery.
Chefs making dumplings have moved from the traditional fillings of pork, beef, mutton and vegetables to mixed fillings with chicken, duck, fish, eggs and other delicacies from land and sea. Cooking methods have also expanded, from boiling and steaming to frying and grilling.
没有饺子宴的西安之行是不完整的。西安饺子宴用料极为丰富，打破了一般只用猪牛羊肉和蔬菜作馅的传统，鸡、鸭、鱼肉、蛋、海味、山珍、鲜蔬、干菜、果品皆可作馅，造型千姿百态，采用煮、蒸、煎、烤、炸等多种烹饪方式。饺子奇味更奇，各式各样，要酸有酸、要辣有辣、要甜有甜。
（来源：中国日报网 编译：丹妮）
来源：中国日报网
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