英国金融时报 —— 重庆美食惹人爱（全文翻译）

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强烈推荐有一定英文水平的朋友看原文，笑喷了。

http://www.ft.com/cms/s/2/d199a0 ... .html#axzz16X6lVCWx

Some like it haute: Chongqing dining
重庆美食惹人爱

By Paul Betts

Published: November 26 2010 22:13 | Last updated: November 26 2010 22:13
2010年11月26日



Every Saturday, if I am in Paris, I go to the street market that runs down the Avenue du Président Wilson in the smart 16th arrondissement. Even when it rains, it is a hugely enjoyable experience. The vegetables, the cheeses, the live langoustines are some of the very best you can find in the French capital, with prices to match.

每个星期六，如果我在巴黎，我会到位于 the smart 16th arrondissement 的 Avenue du Président Wilson 街市逛逛。即使下雨，那也是一个非常难忘的经历。蔬菜、奶酪、还有新鲜的海蛰虾，都是你在法国首都能买的既便宜又美味的食品。

There are always tourists taking snapshots of the well-garnished stalls, where Parisian bourgeois matrons queue-barge each other to be served. One of my favourite fruit and vegetable stalls is run by an extremely lively Chinese woman assisted by her hen-pecked husband and sons. The other Saturday, I was buying some spring onions, ginger and hot red peppers and I told her I had just returned from Chongqing.

这里总是有许多游客对那些装扮漂亮的摊点拍照留念。巴黎中产家庭的主妇们也是这里的常客。其中我的最爱是由一位相当活跃的中国妇女在她那惧内的老公和儿子们的协助下经营的蔬果摊。某个周六当我正在选购香葱、姜和红辣椒时，我告诉她我刚从重庆回来。

Now, I don’t think everybody knows exactly where Chongqing is, or that it is one of the world’s biggest urban districts with a staggering 32 million inhabitants. But my stall keeper’s face lit up and she squeaked that Chongqing was one of her husband’s favourite Chinese cities because he simply loves its local culinary speciality – the hotpot, or huo guo.

我觉得并不是每一个人都清楚知道重庆在哪儿？以及重庆其实是世界最大的都市区之一，拥有令人难以置信的3200万居民！但我那位摊主神采奕奕地介绍道重庆是他老公最爱的中国城市之一，因为他喜欢那里的特色美食——火锅。

Chongqing is one of the most disconcerting cities I have visited. The flight from Paris, with a change in Hong Kong, took around 20 hours. You are immediately struck by the frenetic construction in this metropolis on the banks of the Yangtze and Jialing rivers in the south-western province of Sichuan. There seems no end to the tall skyscrapers sprouting everywhere.

重庆是我去过的最令人惊讶的城市。航班从巴黎经香港转机约耗费20小时后，你将立刻被长江和嘉陵江岸边疯狂的大都会建筑群所震撼。到处都是拔地而起的摩天大楼！

The city’s development has been spurred by the Chinese authorities’ “Go West” policy (intended to encourage investment in inland communities) and today many call Chongqing, an industrial centre with numerous automotive plants, “the Chicago of China.” Sadly, many historic buildings have disappeared and it is only recently that the city’s leaders have woken up to the need to make Chongqing a little more environmentally friendly.

这座城市的发展受益于中国****的“西部大开发”战略（旨在鼓励投资内陆地区）。重庆在许多人眼中是工业制造中心，拥有众多汽车工厂，“中国的芝加哥”。可惜的是，许多历史建筑已经消亡。直到最近该市的领导者醒悟过来，已着手让重庆的环境更加优美。

That said, the locals can justifiably boast that when it comes to food Chongqing is hot stuff – literally speaking, for some say that the hot pot was invented in the city and even those who challenge this acknowledge that the Chongqing huo guo is by far the most addictive. It seems the locals cannot live without it, not least the husband of my Parisian exotic vegetable supplier at the Président Wilson Saturday market.

据说吃的东西是重庆本地人最引以为豪的东西。许多人都相信火锅源于这座城市。即使有人对此表示怀疑，也不得不承认重庆火锅是最具吸引力的。本地人似乎离不开火锅。至少，我那位巴黎的 Président Wilson 周六街市的外来蔬果摊主的老公就离不开它。

One of the high points of my trip was a hot pot dinner in the Hongyadong reconstructed stilted house complex by the river, which has recreated, Walt Disney-style, a bit of the old Chongqing atmosphere for foreign visitors.

我重庆之行的最High时刻就是在江边的吊脚楼“洪崖洞”享受的一顿火锅晚宴。对老外来说，这个房子已被精心改良，糅合了迪士尼风格与老重庆氛围。

There, around a big round table, each diner has his or her own pot of broth heated by some contraption under the table. The pot is in fact split in two; on one side the real hot stuff, or extremely spicy hong tang red soup, and on the other the much milder (so to speak) yuan wei concoction. All sorts of ingredients – some traditional and others positively strange – were diligently placed on the spinning table for each guest to dip and cook in either his super spicy or not so spicy broth.

围在一个大圆桌边，每位食客都能分别享用一个由桌下的特殊装置加热的汤锅。事实上这锅被分隔成两部分：一半是真正的麻辣汤料，也叫做超辣红汤；另一半就温和得多，称为原味清汤。所有的原料——传统的和怪怪的——都被放置在桌上的旋转平台，供每位食客自由选用，在他的超级辣，或者不那么辣的汤锅里烫熟。

There was beef, shrimp, cod fish rolls, lotus and other vegetables, and transparent vermicelli noodles. More unusual specialities included pig kidneys, brains, eyeballs, duck bowels and cow stomach. You can’t help being squeamish at first, but once you start dipping into your soup you experience all sorts of different, exciting tastes before your lips go numb – just like at the dentist.

原料有牛肉、虾子、鱼丸、藕片及其他蔬菜，以及透明的粉条。更独特的包括腰花、猪脑、眼球（译者：重庆火锅有这种原料吗？？）、鸭肠和毛肚。开始时你还有点不太习惯，不过一旦开始“烫”了，你将体验到完全不同的超级霸道的美味，一直吃得你嘴巴麻木——就好像在牙科医生那儿。