又一款中国美食走出国门，老外都大呼过瘾

最近又双叒叕有中餐馆在国外开店，这次的主角是黄·焖·鸡·米·饭！惊不惊喜？意不意外？除了高大上的高档中餐厅，包括包子和煎饼在内的中国街边美食也陆续走出国门，迅速俘获国外吃货的胃啦。

Now here comes Yang's Braised Chicken Rice, a massively popular Chinese chain restaurant. It opened the first flagship restaurant, with 40 seats in a 140 square meters space, in Tustin, California on September 10.

杨铭宇黄焖鸡米饭就是最新一波走出国门的中国街边美食之一。九月十日，它的第一家美国旗舰店在加州的塔斯汀地区开张。店铺面积140平方米，可以同时容纳40人就餐。

(对比一下国内店铺的营业面积，感觉美国旗舰店是巨无霸一般的存在

)

The restaurant only serves on dish, clay pot chicken and rice, or huang men chicken. It offers various spice levels, from mild to spicy. The chicken-and-rice combination is priced at $9.99. The base to every clay pot of this cuisine staple is the exact same.

黄焖鸡米饭自然是餐厅的唯一主角，标价9.99美金。顾客可以自主选择辣度。

For now, the company has established over 6,000 restaurants all over China, as well as many locations in Japan, Singapore and Australia.

目前为止，杨铭宇黄焖鸡米饭已经在国内开设了六千多家分店，其业务范围更是遍布日本、新加坡和澳大利亚。

Yang's Braised Chicken Rice isn't the first dish that can be found in China popping up in the world. Many Chinese food are not just sold in food trucks or old school Chinese restaurants and have gotten away from the typical fare they've offered for more than 100 years.

中国美食文化博大精深，杨铭宇黄焖鸡米饭当然不是第一个打入海外市场的先驱。中餐馆正在打破人们的固有印象，营造属于自己的海外品牌。

(是时候让歪果仁好好领略一下真正的中国美食了！什么左宗棠鸡这种冒牌中餐，统统靠边站！)

由于中国美食散落在世界各个角落，因此以下仅以一些美国的中餐厅为例，讲讲中国街边美食的海外经历。

Some Chinese Street Food in the US

MáLà Project

Two former students in New York, Amelie Ning Kang and Meng Ai, wanted to recreate the best mala xiangguo she had in China, "with great service, ambiance and culture".

两名中国女留学生在纽约创建了“麻辣项目”餐厅，旨在通过服务、氛围和文化三方面，重现中国最好的麻辣香锅口味。

The restaurant that serves the numbing spicy stir-fry pot, seeks to attract Chinese students who crave the taste of home after a long day of classes, along with New Yorkers looking for authentic ethnic food.

餐厅不仅希望可以让中国留学生聊以慰藉得不到满足的胃，也想让纽约人尝到地道的异域美食。

Xi'an Famous Foods

This restaurant was opened in 2005 in New York. It is said to be the first restaurant to bring Xi'an cuisine — noted for its hand-ripped noodles, secret spices and burgers with house-made flatbread — to the US.

“西安名吃”餐厅可是街边美食走出国门的老前辈。它的第一家门店诞生于十二年前的纽约街头，专营各类西安特色名吃。

It has more than ten branches in New York and also has been featured in The Wall Street Journal, The New York Times, Fortune, ABC News — just a sampling of the media that have offered testimonials.

不过现在餐厅可是鸟枪换炮，不仅在纽约拥有十余家分店，更是接受过《华尔街日报》、《纽约时报》、《财富》杂志和ABC新闻频道等知名媒体的采访。

Mr Bing

New Yorker Brian Goldberg opened his jianbing kiosk in his hometown after learning the recipe of the Chinese crepe.

土生土长的纽约小伙儿开了一个煎饼摊儿？别惊讶，这就是布莱恩现在干的事儿。他在中国学会了煎饼的配料和做法，回到纽约开启了创业之路。

To cater to the taste of Americans, the jianbing at Mr Bing's is a revised version: fried wonton skin is used to replace dough stick, and a signature Chinese spicy source instead of fermented bean curd, and there is meat, which Americans love. Goldberg is selling hundreds of jianbing each day, with the price from $11 to $15.

不过为了迎合本地人的口味，“饼先生”改良了煎饼的做法：用炸过的馄饨皮代替生面团饼底；用中国辣酱代替腐乳；在煎饼里放肉。这种改良型煎饼的价格从十一到十五美元不等，每天能卖出上百个。

(CD君有些担心煎饼的口味会逐渐变得不正宗......)

Tom's BaoBao

A shop selling baozi, or steamed buns in Massachusetts, is gaining popularity. The shop is the first overseas branch of Hangzhou-based Gan Qi Shi.

位于马塞诸塞州的“汤姆的包包”，是杭州甘其食包子店在海外的首家分店。

It values precision in the measurement of flour and filling in his baozi, requiring that each baozi should not deviate by more than two grams.

店里对包子的面皮和馅料有精确的重量标准，误差范围不能超过两克。

The steamers are made of bamboo from the Yangtze River Delta region. The lowest price of a baozi is is about $3, enticing many customers.

店里选用长三角地区的竹子制作笼屉。最低三美元一个的包子吸引顾客排队购买。