糖炒栗子 in English

[Kenny同志]

Do you think "stir-fried sugary chestnuts" is okay?

谢谢诸位。

[Don_Horhe]

How about 'sugar-coated' or 'caramelized'?

[Kenny同志]

“Sugar-coated “ reminds me about 冰糖葫芦 which is coated with a layer of sugar. But it seems the adjective doesn’t quite fit the case of 糖炒栗子 where you can’t see the sugar layer. I think “caramelized” might be better. What do you guys think?

[xiaocai]

Chinese marron glace?

[Kenny同志]

I think they are quite different. When preparing 糖炒栗子 you stir-fry the chestnuts with sugar which melts and becomes invisible at the end of the preparation while a marron glacé (plural marrons glacés) is a confection consisting of a chestnut candied in sugar syrup and glazed.

Anyway, thanks.

[xiaocai]

是差得蛮远，我承认我是来闹场的。

[skylee]

i think fried chestnuts is quite common in western countries (not sure if sugar is added), i think i have tasted some in italy and couldn't really tell the difference.

[roddy]

I'd extrapolate from egg-fried rice and say sugar-fried chestnuts. But if there's no oil, is it frying?

Hang on. Egg-fried chestnuts. Sugar-fried rice. Hmm . . .

[jbradfor]

You might just want to call them "roasted chestnuts". Unless you really want to emphasize that they have sugar added, that is the most common term here.

Personally, I would stay away from "stir-fried". Maybe it's just me, but to me "stir fried" implies fried in oil.

[skylee]

I tend to agree with jbradfor.

[Kenny同志]

谢谢同志们，呵呵。