Proper street kebabs（街边烤串） The most unforgettable meals in China don't come from Michelin-starred restaurants. They're eaten in the streets in noisy, crowded, pungent food quarters in the heart of cities. 在中国，最令人难忘的美食不在米其林星级餐厅。你应该去城市中心路边那喧闹、拥挤、热辣的街边摊寻觅。
Spicy crayfish（麻辣小龙虾） Cities all over the country go gaga over the crustaceans, which are simmered in a broth with chili and abundant spices then served dry. From spring to early autumn, crayfish-night-outs have become a ritual for many. Groups of friends find a jam-packed stall, sit on tiny plastic stools and order a bucket or two of bright red crayfish. 全国各大城市都为这种甲壳类动物疯狂。做法是将小龙虾放在肉汤里加入辣椒和大量香料后炖制，沥干后上桌。从春天到早秋，夜宵吃小龙虾已经成为许多人的习惯。一帮朋友一起去拥挤的小摊，坐在小塑料凳上，点一两盆鲜红的小龙虾。
Lamb hot pot（羊肉火锅） Likely originating during the Yuan Dynasty and made popular by Qing Dynasty emperors, lamb hot pot is dramatic to look at -- the copper container has a tall chimney in the middle to release steam from burning coal below, while the broth cooks in the outskirts of the pot. 相传，羊肉火锅发源于元朝，此后被清朝历代皇帝们推广开来。火锅非常具有观赏性，铜制容器中间有高高的烟囱，让下面燃烧着的煤块释放蒸汽，而肉汤则在火锅外围加热。
Sugar-coated haws（冰糖葫芦） Sold by the stick, the dessert-to-go tastes great and looks greater -- bright red haws line up on a skewer in auspicious shapes, their sugary outer layers glimmering in the light. 这种边走边吃的甜食一串串地卖，味道可口，外表好看——亮红色的山楂喜庆地串成串，外面那层糖衣在阳光下闪闪发亮。
Stinky tofu（臭豆腐） Stinky tofu is most popular in Hunan, the Yangtze River Delta region (especially Shaoxing) and Taiwan. Recipes vary from region to region, but the basic method is to let bean curd ferment in a special brine then deep-fry it. 臭豆腐在湖南、长江三角洲一带（尤其是绍兴）和台湾最为流行，做法各地不同，但基本方法是先让豆腐在特制的卤水里发酵，再将其油炸。
Sugar-fried chestnuts（糖炒栗子） For this ever-popular autumn snack, chefs fry chestnuts (which are cut open) in an enormous wok filled with black sand and granulated sugar. When properly done, they're soft, sweet and extremely fragrant. 要烹制这种广受欢迎的秋季零食，师傅们会把切开口的栗子放进大锅里，和黑色的沙、砂糖一起炒。炒好以后，栗子们软软的、甜甜的、香气扑鼻。
以上就是六中美食的英文，大家和外国朋友介绍时就可以用到哦