贵州砂锅粉 VS 马来西亚叻沙 Guizhou Clay Pot Rice Noodles vs. Malaysian Laksa｜藏在贵州家常菜里的世界菜谱⑫

在贵州，米粉下锅，浇上酸汤或酸辣汤底，辣椒的刺激与发酵酸味迅速交汇，入口直接、明确，是很多贵州人一日三餐的固定选择，讲究“第一口就美味”。

In Guizhou, cooks put rice noodles into the pot. They pour sour soup or hot and sour soup over them. The stimulation of chili meets the sour taste of fermentation quickly. The taste is direct and clear. It is a fixed choice for many Guizhou people for three meals a day. This bowl of noodles focuses on "being delicious from the first bite."

而在马来西亚，叻沙同样以米制粉条为主角，却呈现出完全不同的展开方式。汤底往往由香料、椰浆或海鲜慢慢熬制，酸与辣并不抢先登场，而是在层次中逐步显现。

In Malaysia, Laksa also uses rice noodles as the main ingredient. However,it unfolds in a completely different way. Makers simmer the soup base slowly with spices, coconut milk, or seafood. Sourness and spiciness do not rush to the stage. They appear gradually in layers.

以“米粉+汤底”为核心模式，在不同文化背景下，这一结构被赋予了截然不同的性格。

They use "rice noodles plus soup base" as the core pattern. But in different cultural backgrounds, this structure gets very different characters.

贵州砂锅粉的逻辑是集中与直接。酸来自发酵，辣来自辣椒，鲜味作为支撑快速到位，强调即时满足与提神醒脑。

The logic of Guizhou clay pot rice noodles is concentrated and direct. Sourness comes from fermentation. Spiciness comes from chili. Fresh flavor supports them quickly. It emphasizes instant satisfaction and refreshing the mind.

叻沙则更偏向复合与融合。香茅、南姜、辣椒、椰浆或海鲜在汤中交织，酸与辣被包裹在香料体系之内，形成更耐喝的整体感。

Laksa leans more towards complexity and fusion. Lemongrass, galangal, chili, coconut milk, or seafood weave together in the soup. Sourness and spiciness are wrapped inside the spice system. This forms a whole feeling that is pleasant to drink.

两碗米粉，两种风情，酸与辣并不是固定公式，而是一种可以被反复重写的语言。

Two bowls of rice noodles. Two kinds of style. Sourness and spiciness are not fixed formulas. They are a language that can be rewritten repeatedly.

贵州日报天眼新闻记者赵宸培

编辑王小婷

二审杨韬

三审田旻佳

贵州砂锅粉 VS 马来西亚叻沙 Guizhou Clay Pot Rice Noodles vs. Malaysian Laksa｜藏在贵州家常菜里的世界菜谱⑫

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