神马？歪果仁吃的“火锅”竟然长这样？（附涮锅英文大全）

今天，世纪君要给大家讲一个悲伤的故事。（纯属真人真事，如有雷同，绝对是同病相怜！）

想当年，本君还是在外求学的勤奋学生党一枚，头悬梁、锥刺股，一个月28天下雨，袜子永远也不干，这些对一个求知若渴滴学生来说都不是事儿~最难以攻克的难关是……本君在腐国啊，黑暗料理，你懂的！天天被炸鸡薯条、汉堡三明治折磨着。突然有一天，收到了学校的通知，有hotpot大趴！还是free的！！内心充满着中英友好万岁的弹幕，本君兴冲冲地就去了。但万万没想到的是，到了餐厅，看到的hotpot居然长这样↓↓↓

逗我呢？！这难道不是腐国餐桌天天见顿顿见的土豆君吗？！

后来知道真相的我眼泪掉下来，人家确实也叫hotpot，前面的定语是Lancashire。这个地区的hotpot做法是这样的↓↓↓

Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialization in Lancashire in the North.

好吧，说白了，这就是一锅土豆炖羊肉。不用求本君彼时的心理阴影面积了，大约是趋于无限大吧~

极具钻研精神的本君后来冷静下来后也发现，其实人家是叫hotpot，一个词，跟咱大中华美食火锅的英文名字还是有点儿区别的，咱的火锅叫hot pot~在腐国的同学们和想要启程去腐国的小伙伴们，收好这个小tip不用谢，这都是前辈的血泪教训啊~

听说冬天和火锅更配哦~

对于美食爱好者，最美的不是冬季的下雪天，而是看着窗外的雪花围着一锅温暖的火锅~ 根据大众点评网发布的《中国火锅大数据报告》，遍布全国各地的火锅店数量早已超过川菜、粤菜等各大菜系，火锅才是中国第一大美食。

For Chinese people, nothing says wintertime better than a nice, satisfying hot pot meal.

It’s the most popular food in China with 350,000 hotpot restaurants around the country–the largest number of any restaurant type, according to a recent survey released by the consumer review website dianping.com.

川派？粤系？哪一锅是你最爱？

地大物博的我中华，关于火锅的派系之争也是从来没有平息过。自从本君来了北京，就一发不可收拾地爱上了铜锅和麻酱，而四川的小伙伴们是无九宫格和香油碟不火锅，广州一带的朋友们则更偏爱精致的粤系锅。这个话题绝对能再战一百年，所以还是得数据说话。

根据点评网的这份报告，最受欢迎的火锅种类排名是这样滴↓↓↓

Most popular hot pot style in China

1. Sichuan hot pot

2. Northern style hot pot

3. Cantonese hot pot

川派暂时胜出~而最受欢迎的必点涮品则是肥牛、鹅肠、冻豆腐等。

Most popular hot pot ingredients in China: beef, goose intestine, frozen tofu, lamb.

锅底、酱料、涮菜，英文怎么说？

独乐乐不如众乐乐，把我们中华美食向全世界推广，每个小伙伴都义不容辞~所以飘雪的季节里，约上你的歪国朋友们一起涮个锅呗~麻酱、鸭肠不知道怎么说？世纪君都帮你准备好啦~

火锅锅底 soup base

清汤锅 plain broth

麻辣锅 spicy broth

微辣 mildly spicy

中辣 moderately spicy

特辣 very spicy

菌汤锅 mushroom soup pot

鸳鸯锅 double-flavor hot pot

调料 seasoning

芝麻酱 sesame paste

海鲜酱 hoisin sauce

辣椒酱 chili sauce

花生酱 peanut sauce

香菜 coriander

肉类 meat

肥牛 beef

羊肉卷 sliced mutton

牛百叶 omasum

牛蹄筋 beef tendons

毛肚 tripes

脑花 brain

鸭血 duck blood curd

鸭舌 duck tongue

鸭肠 duck intestine

鹅肠 goose intestine

鹌鹑蛋 quail eggs

鸡脯肉 fresh grade breast

蔬菜 vegetable

白菜 Chinese cabbage

空心菜 water spinach

生菜 lettuce

茼蒿 crown daisy

菠菜 spinach

韭菜 Chinese chive/leek

韭黄 leek shoot

冬瓜 white gourd

青笋 endive sprout

豆芽 bean sprout

黄瓜 cucumber

西兰花 broccoli

花菜 cauliflower

白萝卜 white radish

土豆 potato

山药 Chinese yam

莲藕 lotus root

胡萝卜 carrot

黑木耳 black fungus

海带 seaweed

香菇 shiitake mushrooms

野山菌 wild edible fungi

平菇 oyster mushrooms

金针菇 golden mushrooms

豆腐 tofu

油豆腐 fried bean curd puff

油面筋 fried gluten puff

粉条 starch noodles

海鲜 seafood

鳝鱼片 eel slice

墨鱼仔 cuttlefish

蟹肉 crab

大虾 prawn

龙虾 lobster

小龙虾 crawfish

扇贝 scallop

鲍鱼 abalone

蛤 clam

肉丸 meatball

虾丸 shrimp meatballs

撒尿牛丸 juicy beef balls

牛肉丸 beef meatballs

猪肉丸 pork meatballs

脆皮肠 crispy intestine

香肠 sausage

鱼丸 fish balls

午餐肉 luncheon meat/spam

主食 staple

玉米 corn

饺子 dumplings

面 noodles

烧饼 clay oven rolls

花式外国火锅

除了开头提到的Lancashire hotpot，歪果仁还有一些花式叫火锅的锅。比如日本的寄锅↓↓↓这个基本上还是很类似于我们的火锅的。

Yosenabe 寄锅

One of Japan’s winter favorites is yosenabe. The word means “putting ingredients together in a cooking pot”, so it is also known as the Japanese hot pot. Yosenabe includes a broth made of miso and soy sauce. Though its filling is vegetable-based, it is especially appealing to seafood lovers, since it has a lot of prawns, fish balls and jellyfish on top. After you finish eating them, you can also put rice and eggs in the broth to transform the yosenabe into a pot of porridge.

印度咖喱锅似乎更像我们的砂锅些↓↓↓

Curry hot pot 咖喱锅

Though India’s climate is largely tropical, the country has come up with a dish perfectly suited for chilly weather – the curry hot pot. It is a steaming pot of soup, stew and curry. Vinegar and coconut cream are added to the spices, making the dish mild and its taste intricate.

On cold days, curry hot pot is served with ingredients like fish head, chicken and rice noodles.

好啦，唠了半天，最想说的其实是铜锅才是锅中之锅，肥牛粉丝才是涮品王道，麻酱那是必须不能少，不服评论来辩！

评论功能已开启，速戳右下角体验~