炎炎夏日中的最佳美食選擇 涼麪!

Summer is the season to enjoy cold dishes, and cold noodles are among the easiest dishes to prepare in the hot weather.

夏天是人們享受各種冷餐涼菜的好時候。其中，過程簡單、易於製作的涼麪便是炎炎夏季中的最佳選擇。

Cold noodle dishes in China are served as mains rather than as starter salads like the pasta salad in the Western cuisine. Making cold noodles takes only five to 10 minutes if the sauce is already made.

和西餐烹飪的講究不同，涼麪在中國通常是作爲餐桌上的主菜，並不似諸如意粉沙拉類菜系作爲開飯的第一道菜。製作涼麪的過程也十分簡單，在調味汁已經備好的前提下只需要五到十分鐘即可完成。

There are several classic variations of cold noodle dishes across China that use different kinds of noodles, sauces and toppings. The trick to a successful bowl of cold noodles of any kind is to keep the noodles crisp and avoid starchiness and stickiness.

在中國，涼麪在不同的地域有不同的做法，所使用的面類、調味品和配料也有所差別。但歸結起來，製作涼麪成功的祕訣在於保持麪條的韌性與爽脆，避免讓麪條粘連到一起。

For those who love hot chilies and Sichuan peppercorns, the Sichuan style cold noodle is the go-to summer dish. Traditional Sichuan cold noodles calls for noodles made with baking soda, which helps to prevent the noodles from breaking apart and makes them chewier as well.

對於喜歡辣椒和四川胡椒的人們來說，四川式涼麪可謂是夏季的必備美食。傳統意義上的四川涼麪製作過程中需要使用蘇打粉，防止麪條斷裂，保持入口的嚼勁兒和韌勁兒。

The noodles are boiled in hot water until they are roughly 80 percent done. Then they are spread out so they can cool down.

麪條通常要在沸水中翻滾一段時間，待八成熟之後將其撈出，以便更好地冷卻。

Minced garlic paste is the must-have ingredient for the sauce, which consists of minced ginger paste, chopped green onions, peppercorn powder, vinegar and soy sauce mixed together in the homemade hot chili oil, which is cooked with small red chili peppers called chao tian jiao in rapeseed oil and sesame oil seasoned by peppercorns, star anise, green onion, garlic and ginger.

蒜蓉一般由薑蓉、切碎的蒜末、胡椒粉、醋和醬油等調料再加上家制的辣椒油混合調製而成，是吃涼麪不可或缺的一味調味品。這裏的辣椒油由小型紅辣椒（俗稱朝天椒）在由幹胡椒、八角茴香、嫩青蔥、姜和蒜等調製好的菜籽油和芝麻油中烹製而成。

The correct layering of Sichuan cold noodles is to place the chilled noodles at the bottom of the bowl, add the mung bean sprouts in the middle and chicken on top, and pour in the hot sauce when serving the dish. One can also add shredded cucumber and radish.

四川涼麪正確吃法如下：首先將撈出來的冷麪放入碗底，中間撒上綠豆芽，最上面鋪上幾塊雞胸肉，最後將熱乎乎的調料汁澆在面上。如果有需要還可以撒上些黃瓜絲和蘿蔔絲。

Be generous with the vinegar and sugar, the sweet and sour taste is the highlight of Sichuan cold noodles. Local people use traditional Baoning vinegar, which is flavored black vinegar brewed with rice and a number of different herbs and spices.

醋和糖這兩味調味品是關鍵。四川涼麪最大的特點就是口感酸甜。當地人一般都使用傳統的保寧醋。這種醋由大米和一些不同的藥草香料製成，是一種口感極佳的黑醋。

Sesame paste cold noodles is the traditional Beijing style dish that uses a much simpler combination of ingredients.

芝麻醬涼麪是老北京的地道小吃，只需要一些佐料的簡單混合即可製成。

The most important part is the sesame paste, which must be freshly grounded using pure sesame seeds. Good quality sesame paste often has a layer of sesame oil floating on top.

製作芝麻醬涼麪，芝麻醬自然是必不可少。這種醬料由一些乾淨的芝麻籽新鮮磨碎製成。那些質量上乘的芝麻醬通常會在表面浮有一層輕微的芝麻油。

Garlic is an indispensable part of the dish. The sesame paste cold noodles uses both minced garlic paste and thinly chopped garlics.

大蒜也是這道菜不可或缺的調料之一。芝麻醬涼麪需要蒜蓉和切得碎碎的蒜末這兩味做最後調味。