第十四屆全國運動會日前開幕，這次舉辦地設在了古都陜西西安。到了西安，這10種美食千萬別錯過，否則就白來了。
Roujiamo(Meat burger) 肉夾饃
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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.
肉夾饃是西安最著名的街頭小吃之一，被稱為“中國的漢堡包”。烘烤得酥脆的饃裏夾著拌有青椒、香菜的肉臊子。
Yangrou paomo(Pita bread soaked in lamb soup) 羊肉泡饃
[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.
羊肉泡饃是西安的另一個招牌小吃。把饃掰碎了放進碗裏，加入羊肉片、蔥花、蒜苗、香菜、辣椒，再倒入滾熱的羊肉湯。
Biangbiangnoodles (Stewed-pork hand-ripped noodles) 褲帶面
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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面又粗又寬又長，像褲腰帶一樣，因為扯面師傅在撞面的時候會發出biang biang的聲音而得名。
Liangpi(Cold noodles) 涼皮
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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.
涼皮使用小麥面粉或米粉制作，一般在夏季涼拌食用，吃起來柔軟又爽滑。
Youpo mian(Oil-sprayed noodles) 油潑面
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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.
油潑面是潑上滾油的手扯面，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、紅棗或蜜棗蒸制而成。甑是中國古代一種非常古老的蒸器。
Huluji(Gourd-shaped chicken) 葫蘆雞
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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.
葫蘆雞的制作分清煮、蒸籠、油炸三道工序，外焦裏嫩，色澤金黃。烹制前用細繩把雞捆紮成葫蘆狀，因此得名。
Soup dumplings 灌湯包子
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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.
西安的灌湯包子肉鮮皮薄，色澤發亮，口感豐富。
Guokui(dry bread) 鍋盔
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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.
鍋盔又叫鍋魁、幹饃，又圓又厚像鍋蓋，外脆裏嫩，通常加上辣椒、洋蔥、大蒜等一起吃。
Dumpling banquet 餃子宴
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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.
沒有餃子宴的西安之行是不完整的。西安餃子宴用料極為豐富，打破了一般只用豬牛羊肉和蔬菜作餡的傳統，雞、鴨、魚肉、蛋、海味、山珍、鮮蔬、幹菜、果品皆可作餡，造型千姿百態，采用煮、蒸、煎、烤、炸等多種烹飪方式。餃子奇味更奇，各式各樣，要酸有酸、要辣有辣、要甜有甜。
（來源：中國日報網 編譯：丹妮）
來源：中國日報網