螺螄粉最近真的火到出圈了。

居家隔離的日子里，沒法約火鍋、擼串，袋裝螺螄粉就格外吃貨友好了。再加上各大電商主播推波助瀾，螺螄粉乘勢而出。

One of the best-selling ready-to-serve food for stay-at-home foodies amid the epidemic in China might surprise many — an instant river-snail noodle known for its stinky smell, Luosifen.

近日，柳州市商務(wù)局提供的數(shù)據(jù)顯示，去年袋裝螺螄粉產(chǎn)值突破60億元，今年上半年已經(jīng)達(dá)到49.8億元，預(yù)計(jì)今年全年將達(dá)90億元。

今年5月，柳州人甚至還成立了柳州螺螄粉產(chǎn)業(yè)學(xué)院，今年計(jì)劃招生500人。

Liang Xuhui, deputy Party secretary of Liuzhou, said the city government attaches great importance to the development of the luosifen industry, which is now worth more than 10 billion yuan ($1.43 billion) a year. “The establishment of the luosifen school is expected to help advance the enterprise," Liang said, adding it would receive subsidies and policy support from the local government.

柳州市委副書記梁旭輝表示，柳州政府非常重視螺螄粉產(chǎn)業(yè)的發(fā)展，目前該產(chǎn)業(yè)年產(chǎn)值超過100億元。他說：“螺螄粉學(xué)院的成立能推進(jìn)企業(yè)發(fā)展，學(xué)校將得到當(dāng)?shù)卣难a(bǔ)貼和政策支持?！?/p>

從特色小吃到網(wǎng)紅美食

螺螄粉起源于上世紀(jì)70年代末，80年代初，當(dāng)時(shí)只是柳州街頭上便宜的小吃。

自2012年在《舌尖上的中國》露面，這碗配料豐富，味道獨(dú)特的米粉吸引了大江南北的美食愛好者。

螺螄粉之所以能獲得大家青睞，奧妙就在湯底。

地道的螺螄湯由柳州本地青螺與辣椒，大蒜，紫蘇等十三種天然香料一起爆炒，然后再加水慢火熬制數(shù)小時(shí)而成，是不是聽起來就讓人流口水呢！

這樣鮮辣酸爽的湯底，再配上勁道的米粉，輔以酸豆角，酸筍，木耳，花生米，油炸腐竹，蘿卜干等食材，大家不愛都難。

它雖然不像蘭州拉面，沙縣小吃那樣隨處可見，但卻通過網(wǎng)絡(luò)和物流，擺上了我們家里的餐桌。

As an iconic dish in Liuzhou, packaged versions of the noodles became popular during the COVID-19 lockdown as its unique flavor and convenience won over customers staying inside their homes.

疫情隔離期間，作為柳州特色美食，袋裝螺螄粉因其風(fēng)味獨(dú)特，煮食方便贏得大家喜愛。

數(shù)月來，螺螄粉更是幾度登上熱搜。

老外也吃起螺螄粉

不僅國內(nèi)的小伙伴沉迷螺螄粉，外國朋友們也逐漸get到了螺螄粉的美味。

中國的美食博主們在國際視頻平臺(tái)上嶄露頭角，日漸成熟的電商和發(fā)達(dá)的物流，讓越來越多的海外朋友愛上嗦粉。

Luosifen often shows up in videos by food bloggers and Mukbang uploaders. One of the most influential is Li Ziqi, who has 11.4 million subscribers on YouTube. Her video of how to make Luosifen has gained more than 42 million views on the website.

螺螄粉也經(jīng)常出現(xiàn)在美食博主和吃播播主的視頻中，其中最有影響力的是李子柒。她在YouTube上有1140萬訂閱者，制作螺螄粉的視頻獲得超過4200萬的點(diǎn)擊量。

Mukbang指吃播（韓語“吃飯”和“播放”的結(jié)合）

Youtube上李子柒制作螺螄粉的視頻突破了4千萬次播放量。從抓螺螄、采筍、腌制豇豆一步一步開始，浪漫田園詩似的螺螄粉制作過程，讓評論區(qū)一片艷羨。

很多國外播主也拍攝過螺螄粉試吃的視頻，拿著叉子像吃意大利面一樣卷起螺螄粉的樣子讓觀者感到一種“錯(cuò)位”的快樂。

在這些“老外”的餐廳評論和試吃分享里，他們一點(diǎn)不吝惜自己對這碗“臭粉”的愛：

Morag Hobbs :

"In terms of flavour, it didn’t taste as odd as I was expecting, and was very similar to a pork or chicken broth with a hint of something else, which I suppose was snail. The chili oil complimented it well and the pickles added a little crunch to the dish. I’d definitely order luosifen again next time I’m in Guangxi!"

“螺螄粉嘗起來并沒有想象中那么奇怪，味道很像豬肉湯或者雞湯，不過夾雜著一絲別的味道，應(yīng)該是螺螄。倒上辣椒油以后味道剛剛好，酸豆角也添了點(diǎn)嚼勁兒。下次去廣西我一定要再吃一碗！”

下面這位則是對湯底情有獨(dú)鐘。這點(diǎn)評已經(jīng)是有點(diǎn)專業(yè)級別的了。

Katherine Hamilton:

"The broth, as far as I'm concerned, is what makes the soup so special: It was simultaneously spicy, pungent, earthy, sour, and funky, while allowing the flavor of all the toppings to shine through. The silky, slippery round rice noodles, just a little thicker than spaghetti, were a welcome reprieve from the robust flavors while adding another dimension of texture."

“我認(rèn)為螺螄粉的精華在湯，喝起來麻辣酸臭，帶點(diǎn)泥土味兒，卻沒有蓋住其他配料的香味。圓米粉入口順滑，比意大利粉粗一點(diǎn)點(diǎn)，解辣的同時(shí)，多了分別致的口感?！?/p>

從出口的數(shù)據(jù)上看，螺螄粉今年的出口額呈現(xiàn)“井噴”式的增長。

A total of around 7.5 million yuan (US$1.1 million) worth of luosifen were exported from Liuzhou, South China's Guangxi Zhuang autonomous region, from January to June, eight times the total export value of 2019.

今年1月至6月，廣西壯族自治區(qū)柳州出口了價(jià)值約750萬元(110萬美元)的螺螄粉，是2019年出口總額的8倍。

In addition to the traditional export markets such as the United States, Australia and some European countries, shipments of the ready-to-serve food were also delivered to new markets, including Singapore and New Zealand.

除美國、澳大利亞和歐洲國家以外，即食螺螄粉還首次進(jìn)入新加坡、新西蘭等國家。

看來這又香又臭的螺螄粉的確是征服了一眾外國朋友的味蕾。

但也并不是每個(gè)外國朋友都好這口。大家還記得去年11月螺螄粉上熱搜的故事嗎？

一名在歐洲留學(xué)的中國學(xué)生在宿舍煮了一碗螺螄粉，卻被意大利鄰居誤以為是在研究生化武器，嚇得趕緊報(bào)了警……

享受美味的同時(shí)，小伙伴們知道螺螄粉的這些食材用英語怎么說嗎？和雙語君一起來學(xué)習(xí)吧！

螺螄

river snails

米粉

rice noodles

油炸花生

fried peanuts

黑木耳

black fungus

油炸腐竹

fried tofu skins

蘿卜干

dried turnip

酸豆角

pickled cowpeas

藕片

lotus root slices

酸筍

sour bamboo shoots

看完這篇，晚餐還不安排一碗？

編輯：李雪晴

實(shí)習(xí)生：康喆

參考來源：CGTN、新華網(wǎng)、人民網(wǎng)、中國日報(bào)、21世紀(jì)英文報(bào)等