拍黄瓜吃过没?这是一道制作简单、风味独特的凉菜，特别接地气。可你有没有想过，这样一道家常菜，会火到国外去?

　　据《纽约时报》网站报道，拍黄瓜今夏在纽约十分流行，他们还“内行”地分析了切黄瓜和拍黄瓜味道不同的原因。

　　切黄瓜的表面十分光滑，不易入味，调料容易滑落;而拍黄瓜表面粗糙，有棱有角，很容易吸收调料。

　　中式拍黄瓜中，会加入酱油、醋、蒜和芝麻油等调料;而有些美国餐厅的做法，是将拍黄瓜里加入含有酸橙、孜然和牛至叶粉的芝麻酱;也有餐厅将拍黄瓜和酸奶混合，再加入墨西哥辣椒酱和芝麻面包屑等。

　　The difference between a sliced cucumber salad and a smashed cucumber salad reveals itself onfirst bite.

　　Sliced cucumbers have a smooth, impenetrable surface, and when you introduce them todressing, they usually shrug it off. By contrast, smashed cucumbers are wide open: Their craggyedges and rough surfaces absorb flavors and form relationships in seconds.

　　The Chinese staple cucumber salad, “pai huang gua”, is dressed with vinaigrette of soy sauce, riceor black vinegar, garlic and sesame oil. In the North and West, chilies and sometimes Sichuanpeppercorns are often added.

　　At Mr. Bowien’s Mexican-influenced restaurant Mission Cantina, smashed cucumber is dressed withan intensely flavored, lime, cumin and oregano-spiked sesame paste. At Superiority Burger in theEast Village, the craggy pieces are mixed with a fiercely tangy yogurt, drizzled with jalapeño honeyand sprinkled with crushed sesame breadsticks.

　　【Key Points】

　　中华美食博大精深，吃过的老外都说好。中餐的烹饪技巧也很丰富，包括：stir-fry (用旺火炒菜，煸炒)、fry(炸)、steam(蒸)、stew(煮、焖)、slow-cook(慢火煲、炖)以及sauté(少量油煎、炒)等等。

　　例：The vegetable dishes were just as expensive - a simple stir-fry cabbage dish cost 30 yuan.

　　素菜也很贵，一盘炒圆白菜要30元。

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（编辑：何莹莹）