老外最愛的10道激辣中華料理！有你愛的嗎？
1. Ma po tofu, Sichuan
麻婆豆腐，四川
The dish is made with a spicy bean chili sauce, tofu and ground pork and a liberal sprinkling of the mouth-numbing Sichuan peppercorn that is a mainstay in Sichuan and Chongqnig cooking.
這道菜的主要材料是豆瓣辣椒醬、豆腐、豬肉糜以及少量能讓人嘴巴發麻的四川花椒——這玩意是四川和重慶菜餚中不可或缺的香料。
2. Dan dan noodles, Sichuan
擔擔麪，四川
The true dan dan noodle dish is made with a blistering chili black bean paste, ground pork, a dollop of raw minced garlic and crunchy ground peanuts topped off with scallions and cilantro. The sauce is placed at the bottom of an empty bowl, unseasoned al dente noodles are put over the sauce and the diner is charged with the task of mixing it all up.
真正的擔擔麪的主要食材有豆豉辣椒醬、豬肉糜、少量生蒜末，還要在上面撒上香脆的花生、蔥花和香菜。先在空碗底倒入醬汁，然後把未調味但是很有嚼勁的麪條蓋在醬汁上，用餐者只需將其拌勻就可以食用啦。
3. Saliva chicken, Sichuan
口水雞，四川
Literally translated as “saliva chicken,” because you'll salivate when you even think about this dish.
這道菜字面上被譯作“saliva chicken（口水雞）”，因爲你一想到這道菜就會流口水。
Boiled chicken is marinated in a chili and sesame oilsauce that features 10 spices and sauces making it a fiery yet mouth-watering dish.
白煮雞在辣椒和麻油的醬汁中浸泡，醬汁中有着10種香料和調味汁，讓其熱辣如火卻又讓人垂涎欲滴。
4. Hot and sour glass noodles, Chongqing
酸辣粉，重慶
This inexpensive spicy snack is beloved all over China and is made of sweet potato flour glass noodles stewed in a soup made of soybeans, chili paste, copious amounts of vinegar, and chili oil.
這道廉價的麻辣小吃風靡全中國，主要製作方法是用大豆、辣椒醬以及好幾種醋和辣油製成的湯汁配地瓜粉製成的粉絲。
5. Gan guo, Hunan
幹鍋，湖南
Choose from a variety of meats, vegetables and tofu to be flash stir-fried and sent sizzling to your table in a mini wok.
選用各種肉類、蔬菜以及豆腐，在小鍋中快速翻炒過後，連着迷你熱鍋一起端到你的餐桌上。
Hunan food is less oily than Sichuan food and the abundance of fresh red and green chili peppers, scallions, ginger and garlic make Hunan food arguably the spiciest cuisine in China.
湘菜並沒有川菜那麼油膩，且湘菜中大量的新鮮紅椒和青椒、蔥、姜和蒜使其有資格競爭中國最辣的菜餚。
6. Hot and sour fish soup, Guizhou
酸湯魚，貴州
A Guizhou favorite is hot and sour fish soup, which is made with your choice of freshwater fish and a fish broth of tomatoes, local Guizhou red chili peppers, chili oil and garlic and scallions.
酸湯魚是一道貴州人民頗爲喜愛的菜餚，由你選用的淡水魚加上西紅柿、貴州本地紅辣椒、辣油、蒜和蔥煮出的魚湯製成。
7. Hunan spicy beef, Hunan
湖南香辣牛肉
Hunan province knows a thing or two about cooking up beef since it is the second-largest supplier of beef in China. The choice beef dish is Hunan spicy beef, which is beef stir fried in a mixture of fresh and deep fried chili peppers.
湖南作爲中國第二大牛肉供應省，十分精通牛肉料理。其中精選出的牛肉菜品就是就是湖南香辣牛肉，把牛肉和鮮辣椒以及油炸辣椒混在一起翻炒。
8. Er kuai spicy chicken, Yunnan
餌塊辣子雞，雲南
This dish is little known outside of Yunnan province but Chinese foodies rave about er kuai, a savory rice cake made of glutinous rice paste that is steamed and then cut into small cubes and stir fried with fresh chili peppers and tender morsels of deep fried chicken.
這道菜在雲南省以外的地區是鮮爲人知，不過中國的美食家對餌塊是大肆讚揚，由黏糊的米糊做成的可口年糕煮熟後寫成小塊（餌塊），同新鮮辣椒以及炸過的嫩雞丁一起爆炒成餌塊辣子雞。
9. Hotpot, Chongqing
火鍋，重慶
It’s tasty because there's a layer of rendered beef fat in the kitchen-sink sized hotpot at the center of the table. Dried and fresh red chili peppers and 20 other herbs and spices go into the hotpot soup ensuring that whatever meat, vegetable, noodle or tofu you dip into the hotpot you will be rewarded with a spicy euphoria that will linger long after the meal is over.
在桌子中央，擺上一口廚房水槽大小的火鍋，浮着一層牛油，美味極了。火鍋湯底包含幹辣椒、鮮辣椒以及其他20種草藥和香料，不管你往火鍋裏頭丟什麼，肉、蔬菜、麪條或是豆腐，都能給你一種熱辣的快感，經久不絕。
10. Yu xiang tofu, Sichuan
魚香豆腐，四川
Never mind the fact that there is no fish used in the preparation of this dish.
這道菜裏並沒有用到魚，不過不用在意。
Red chili bean paste, sugar, garlic, ginger, onions and soy sauce is stewed with deep fried tofu and fresh capsicum. This dish can be made substituting tofu for eggplant or shredded pork.
這道菜由豆瓣辣椒醬、糖、大蒜、生薑、洋蔥以及醬油和炸過的豆腐以及新鮮的辣椒一起紅燒而成，裏面的豆腐也可以替換成茄子或是肉絲。
