北京
东北夏日最受欢迎食堂的菜单里，除了凉皮凉面就属麻辣拌了。东北人喜酸喜甜，所以原本又麻又辣的麻辣烫在东北也有了本土化变种：麻辣拌。
The most popular dishes in the canteens of Northeast China during summer, apart from cold noodles, include malaban (dry mixed spicy hot pot). Northeastern people love sour and sweet flavors, so the originally spicy and numbing malatang has a local variation called malaban.
麻辣拌较麻辣烫多了很多倍的酸和甜。甜以提鲜，酸以解腻。酸和甜的相遇成就了麻辣拌的“鲜”。同时，因为避免了汤汁的炖煮，只以各色调料搅拌，所以菜相看起来清清爽爽。
Malaban has many times more sour and sweet flavors compared to malatang. Sweetness enhances freshness, and sourness removes greasiness. The meeting of sour and sweet creates the "fresh" taste of malaban. Moreover, since it avoids the stewing of soup, and only mixes various seasonings, the dishes look fresh and clean.
责编：刘冰
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