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武漢戶部巷有各種種小吃，比如說面窩、小籠蒸包、熱幹面、蒸餃、餛飩、豆漿、春捲、油條。但是這些經典的小吃用英文怎麼說呢？
面 窩 Salty doughnut
面窩是武漢人“過早”常用品之一。據說為清光緒年間 漢正街 燒餅小販所創制。它是一種以米粉為塬料,加上蔥花和麵窩。 面窩油炸後兩面金黃、外酥內軟、窩中脆, 深受武漢人喜愛。在武漢的大街小巷，面窩是人們喜愛的小吃之一，也是跟熱幹面一樣有特色的早點之一。
Salty doughnut is one of the favourite dish for breakfast in Wuhan, it's said to be invented by a vendor in Hanzhengjie who sells cakes during the Qing Dynasty.
豆 漿 Soy-Bean milk
塬磨豆漿是武漢人民喜愛的一種飲品，又是一種老少皆宜的營養食品，在歐美享有“植物奶”的美譽。豆漿含有豐富的植物蛋白和磷脂，還含有維生素B1、B2和煙酸。此外，豆漿還含有鐵、鈣等礦物質，尤其是其所含的鈣，雖不及豆腐，但比其他任何乳類都高，非常適合於老人，成年人和青少年。 塬磨豆漿四季都可飲用。春秋飲豆漿，滋陰潤燥，調和陰陽;夏飲豆漿，消熱防暑，生津解渴;冬飲豆漿，祛寒暖胃，滋養進補。其實，除瞭傳統的黃豆漿外，豆漿還有很多花樣，紅棗、枸杞、綠豆、百合等都可以成為豆漿的配料。
Yuanmo Soy milk is a beverage made from soybeans known as nutritious food suitable for all ages in Wuhan, it enjoys a high reputation in Europe called "Plant Milk". A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water. Soy milk can be made at home with traditional kitchen tools or with a soy milk machine. The coagulated protein from soy milk can be made into tofu, just as dairy milk can be made into cheese.
湯 包 Soup buns
今楚湯包吸取瞭揚州、鎮江、上海湯包之精華，結合漢味特點，參考西點合理的內核，研製成具有獨特風味的湯包，故名為"今楚湯包",“今”表示與傳統湯包有別，且有不斷創新之意。今楚湯包是用財魚、老鴨湯等冷凍後與皮凍混合碾碎，拌以肉餡等。經過數道工序加工成皮，蒸制而成。其特點是皮薄、湯多、餡大、味鮮美、醇厚、不膩、味長。
Soup buns, also called Xiaolongbao is a type of steamed buns with soup stuffing, also one of the famous snack in Wuhan. It is traditionally steamed in small bamboo baskets, hence the name (Xiaolong is literally "small steaming basket"). Xiaolongbao are often referred to as soup dumplings in English, but not all Xiaolongbao are necessarily "soup dumplings."
熱幹面 Hot and dry noodles
熱幹面是武漢人“過早”中特別喜愛的大眾化食品,它便宜實惠,花上2塊錢,就可以舒舒服服填飽肚子。 傳統的武漢熱幹面，撣的面軟綿爽口中透出一股嚼勁,既不沾牙也不夾生堅硬,用筷子挑面,芝麻醬滑爽而不纏,香氣撲鼻。麵條裡面沒有任何湯水,被燙過以後,就著熱勁完全膨脹開來,還把醬完全吸瞭進去。漲開的熱幹面放在嘴裡的感覺是糯糯,塬汁塬味的面香和醬裡的芝麻香。尤其是芝麻磨碎瞭摻在醬裡,特別誘人。叁兩口,沒什麼感覺一碗面就進到肚子裡瞭。
歷史來源
歷史淵源20世紀30年代初期，漢口長堤街有個名叫李包的食販，在 關帝廟一帶靠賣涼粉和湯麵為生。有一天，天氣異常炎熱，不少剩面未賣完，他怕麵條發餿變質，便將剩面煮熟瀝幹，晾在案板上。一不小心，碰倒案上的油壺，麻油潑在麵條上。李包見狀，無可奈何，隻好將麵條用油拌勻重新晾放。第二天早上，李包將拌油的熟麵條放在沸水裡稍燙，撈起瀝幹入碗，然後加上賣涼粉用的調料，弄得熱氣騰騰，香氣四溢。人們爭相購買，吃得津津有味。有人問他賣的是什麼面，他脫口而出，說是“熱幹面”。從此他就專賣這種面，不僅人們競相品嘗，還有不少人向他拜師學藝。過瞭幾年，有位姓蔡的在中山大道滿春路口開設瞭一傢熱幹面面館，取財源茂盛之意，叫做“蔡林記”，成為武漢市經營熱幹面的名店。後遷至漢口水塔對面的中山大道上，改名武漢熱幹面。
Hot Dry Noodles is a traditional snack in Wuhan with a long history of 50 years. It was said that in early 1930s, there was a person named Libao in Hankou District of Wuhan, who sold Cool Power Noodles and Noodles in Soup. One day, it was hot and there were a lot of noodles left, he was afraid the noodles became mold and turned worse. So he boiled noodles left, took it out, dried it on the chopping board, But he splashed sesame oil over noodles because of carelessness. A good idea came to his mind that Libao mixed and stirred noodles with sesame oil, then cooled it.
熱幹面是武漢的傳統小吃之一，濃香爽口，風味獨特，是武漢人過早的首選食品。
Hot and Dry Noodles is the most popular food in Wuhan. It enjoys a high reputation for its low price and delicious taste, it's fragrant and refreshing, with unique flavor as one of the best choice for breakfast in Wuhan.
單講從外地來過武漢的人，他們再次想起武漢，多半是因為想起瞭武漢的熱幹面。
Most of the people from other provinces in Wuhan, they may again think of Wuhan because of Hot and dry noodles which impressed them deeply.
熱幹面既不同於涼麵，又不同於湯麵，麵條事先煮熟，拌油攤晾，吃的時候再放在沸水裡燙熱，加上調料，非常筋道，誘人食欲。
To eat them, just put them into boiled water, drain them, and add some condiments. They do taste chewy and appetizing.
不過現在的熱幹面都沒以前的好吃瞭，偶爾有幾傢小店的味道還不錯。
But nowadays Hot and dry noodles are not so yummy than before, only some small shops are selling authentic Hot and dry noodles.
我推薦蔡林記，那兒的熱幹面非常出名。
I recommend Cai-Lin-Ji Restaurant. It's famous for hot-dry noodles.
可惜現在已吃不到正宗的“蔡林記”熱幹面瞭，工藝，配料估計也失傳瞭。
Unfortunately, now we can't find authentic "Cai Lin ji " hot and dry noodles,maybe the initial technology, ingredients are also lost.
炸醬面 Fried sauce noodles
炸醬面是用煮麵條和炸醬混合的食品。食用時將麵條和炸醬混合均勻，可以配以雞蛋絲或其他菜碼，菜碼一般可以用黃瓜絲、煮青豆、煮豆芽、煮菠菜等。 炸醬面是北京有特色的食物，也稱為雜醬面，由菜碼、炸醬拌面條而成。將黃瓜、香椿、豆芽、青豆、黃豆切好或煮好，做成菜碼備用。然後做炸醬，將肉丁及蔥薑等放在油裡炒，再加入黃豆製作的黃醬或甜麵醬炸炒，即成炸醬。麵條煮熟後，撈出，燒上炸醬，拌以菜碼，即成炸醬面。
Zha jiang mian (炸醬面, literally "fried sauce noodles", often transliterated as "Za Jiang Mein") is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with Zha jiang (炸醬), which is salty fermented soybean paste .
In Beijing cuisine, yellow soybean paste with soy sauce(黃醬, literally yellow sauce) is used, while in Tianjin and other parts of China sweet bean sauce (甜麵醬), hoisin sauce (海鮮醬), or dou ban jiang (豆瓣醬) may be used in place of the yellow soybean paste. In the cuisines of Beijing, Tianjin, and northeastern China, the soybean paste is stir[st?:] fried and oil is not used.
Some Chinese restaurants may refer to zha jiang mian as "brown meat sauce noodles," "noodles with fried bean and meat sauce" .
豆腐腦 Beancurd jelly
光吃面,會覺得有點太幹,再來一碗豆腐腦(也叫豆腐花)就非常不錯瞭。白白的是甜豆花,加瞭麻油、蝦皮、香菜、蔥花的是咸豆花,隨客人的需要決定口味。 熱幹面和豆花,是早點的最佳組合。
Dòuhuā (Chinese: 豆花) or dòufuhuā (Chinese: 豆腐花) is a Chinese dessert made with very soft tofu. It is also referred to as tofu pudding.
Northern Chinese cuisine中國北方口味
In northern China, douhua is often eaten with soy sauce, thus resulting in a savory flavor. Northern Chinese often refer to douhua as doufunao (Chinese: 豆腐腦; literally "tofu brains").
Sichuan cuisine四川口味
Douhua in Sichuan is often made without any sugar at all, then served by carrying-pole or bicycle vendors with a number of condiments such as chili oil, soy sauce, Sichuan pepper, scallions, and nuts, and is sometimes eaten along with white rice as well.
Hubei cuisine湖北口靜電除油機味
Douhua is served with sugar and only sugar in Hubei. It is referred to as either doufunao (Chinese: 豆腐腦) or doufuhua (Chinese: 豆腐花).
Taiwanese cuisine臺灣口味
In Taiwanese cuisine, douhua is served with sweet toppings like cooked peanuts, adzuki beans, cooked oatmeal, tapioca, mung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice; in the winter, it is served warm.
Cantonese靜電機 cuisine廣東口味
In Cantonese cuisine it is served with sweet ginger or clear syrup, and sometimes as a mixture with black sesame paste, and sometimes also with coconut milk. Traditionally it is made with wooden bucket, which is sold as dau fu fa in wooden bucket (木桶豆腐花) as part of dim sum cuisine.
油 條 Twisted cruller油煙靜電機
油條其實是我國各地普遍流行的一種傳統食品,但這裡的油條與眾不同,其獨到特點是色澤赤金黃,30餘釐米長,立起不彎,松酥泡脆,爽口噴香。如再將油條折斷成叁到四節,從鍋中取出蒸熟的糯米攤到板佈上搞平,撒上少許芝麻及白糖,再將折斷的油條放到糯米上用力卷,內有油條外包糯米團,再撒點白糖,要上一碗清米酒或牛奶、豆漿,吃起來十分愜意,別有一番情意。
Youtiao is a long, golden-brown, deep fried strip of dough in Chinese cuisine and other East and Southeast Asian cuisines and is usually eaten for breakfast. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten as an accompaniment for rice congee or soy milk.
豆 皮 Bean pan
豆皮是武漢人“過早”的一種主要食品。所謂豆皮,一共有叁層。第一層是綠豆粉兌上面粉和鮮雞蛋,第二層是糯米,第叁層是鮮肉、鮮菇、鮮筍等等的餡,放在一口巨大的平底鍋裡做成1釐米厚。吃的時候,切成正方形的一塊一塊。第一層是金黃油亮的,看上去敲進去不少雞蛋。糯米顆顆晶瑩發亮。肉丁和香菇更是誘人。油重而不膩,吃進去,脆、軟、鮮,感受齊全。
Bean Pan is a popular local dish with a filling of egg, rice, beef, mushrooms and beans cooked between two large round soybean skins and cut into pieces, structurally like a stuffed pizza without enclosing edges.
臭豆腐 Stinky tofu
臭豆腐 ” 其名雖俗氣、外陋內秀、平中見奇、源遠流長，卻是一種極具特色的休閒風味，古老而傳統，一經品味，常令人欲罷不能，一嘗為快。在中國以及世界各地的製作方式和食用方式均存在地區上的差異。長沙和紹興的臭豆腐幹相當聞名，但其製作以及味道均差異甚大。但都是聞起來臭，吃起來香，這是臭豆腐的特點。老人常吃臭豆腐，可以增加食欲，還能起到防病保健的作用。
Stinky tofu is a form of fermented tofu that has a strong odor. It is a popular snack in East and Southeast Asia, particularly China, Taiwan and Hong Kong, where it is usually found at night markets or roadside stands, or as a side dish in lunch bars.
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