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《舌尖上的中国》里那些让你垂涎三尺的美味，它们的英文表达你知道多少呢？现在大家就一起来聊一聊你钟爱的菜系，八一八你尝过的美食吧。
Beijing： Peking roast duck北京：烤鸭
A perfect kaoya is roasted to a reddish color； its skin remains crispy and the meat oozes a fruity flavor.最棒的烤鸭会烤至呈现淡红色，表皮酥脆，鸭肉带有水果香味。
Hubei province： three delicacies wrapped in tofu skin湖北省：三鲜豆皮
Sanxian doupi is made with a delicious stuffing， a mixture of soft glutinous rice， egg， mushroom and pork， tucked into two pieces of tofu skin and then pan-fried until golden brown.三鲜豆皮是用美味可口的馅料做成的——把软糯米、鸡蛋、蘑菇和猪肉混合起来，卷在两张豆皮里，然后放在油锅中炸至金棕色。
Sichuan province： mapo doufu 四川省：麻婆豆腐
Mapo doufu is named after its creator， a freckle-face woman from Chengdu who lived during the Qing Dynasty. No Sichuan meal is complete without it. The tofu is tender， the minced beef crispy， the scallions fresh. The sauce hits its numb and spicy notes with aplomb. 麻婆豆腐因其创始人——一个满脸雀斑的女人而得名，她是清朝时期的成都人。没有麻婆豆腐川菜就不完整了。嫩豆腐、碎牛肉和鲜葱是这道菜的主要材料，其调料巧妙地实现了“麻”和“辣”的平衡。
Yunnan province： over-the-bridge rice noodles云南省：过桥米线
Allegedly invented by a virtuous wife who wanted to keep her soup noodles fresh and hot for her hard-studying husband， this Yunnan specialty is nutritious and often beautifully presented. The dish normally comes with a bowl of rice noodles， a bowl of stock and more than a dozen of small plates piled with toppings， such as beef， crab meat， salted goose， oyster mushrooms， wooden-ear mushrooms， assorted vegetables and fragrant herbs.传说，这款美食是由当地一位非常贤惠的妻子制成的，由于她的丈夫埋头苦读，因此她用了特别的方式使米线长久保鲜、保温。这款云南特色食品营养丰富，呈现方式也非常新颖，一般来说，它配备有一碗米线、一碗高汤和十几盘各种配料，如牛肉、蟹肉、盐水鸭、牡蛎、木耳，并辅以蔬菜和香草。
Beijing： Peking roast duck北京：烤鸭
A perfect kaoya is roasted to a reddish color； its skin remains crispy and the meat oozes a fruity flavor.最棒的烤鸭会烤至呈现淡红色，表皮酥脆，鸭肉带有水果香味。
Hubei province： three delicacies wrapped in tofu skin湖北省：三鲜豆皮
Sanxian doupi is made with a delicious stuffing， a mixture of soft glutinous rice， egg， mushroom and pork， tucked into two pieces of tofu skin and then pan-fried until golden brown.三鲜豆皮是用美味可口的馅料做成的——把软糯米、鸡蛋、蘑菇和猪肉混合起来，卷在两张豆皮里，然后放在油锅中炸至金棕色。
Sichuan province： mapo doufu 四川省：麻婆豆腐
Mapo doufu is named after its creator， a freckle-face woman from Chengdu who lived during the Qing Dynasty. No Sichuan meal is complete without it. The tofu is tender， the minced beef crispy， the scallions fresh. The sauce hits its numb and spicy notes with aplomb. 麻婆豆腐因其创始人——一个满脸雀斑的女人而得名，她是清朝时期的成都人。没有麻婆豆腐川菜就不完整了。嫩豆腐、碎牛肉和鲜葱是这道菜的主要材料，其调料巧妙地实现了“麻”和“辣”的平衡。
Yunnan province： over-the-bridge rice noodles云南省：过桥米线
Allegedly invented by a virtuous wife who wanted to keep her soup noodles fresh and hot for her hard-studying husband， this Yunnan specialty is nutritious and often beautifully presented. The dish normally comes with a bowl of rice noodles， a bowl of stock and more than a dozen of small plates piled with toppings， such as beef， crab meat， salted goose， oyster mushrooms， wooden-ear mushrooms， assorted vegetables and fragrant herbs.传说，这款美食是由当地一位非常贤惠的妻子制成的，由于她的丈夫埋头苦读，因此她用了特别的方式使米线长久保鲜、保温。这款云南特色食品营养丰富，呈现方式也非常新颖，一般来说，它配备有一碗米线、一碗高汤和十几盘各种配料，如牛肉、蟹肉、盐水鸭、牡蛎、木耳，并辅以蔬菜和香草。