芝加哥式热狗

芝加哥式热狗（Chicago-style hot dog, Chicago Dog, 或 Chicago Red Hot）是起源于美国芝加哥的一種特色熱狗，在罌粟籽麵包中加入全牛肉热狗香腸而成。热狗內的配菜通常加有芥末、碎洋葱、醃酸瓜醬、蒔蘿泡菜、番茄（切片或塊）、醃漬辣椒，芹菜籽调味盐。組合起來的熱狗堡有各種豐富配料，因此被形容為「拖過花園（dragged through the garden）」。烹調方式則常依販售者的喜好而有不同。大部分都是用蒸或水煮，碳烤則較少見（稱為char-dogs）。 正統芝加哥式熱狗裡不會有番茄醬，很多芝加哥人和熱狗愛好者都認為絕對不可以加番茄醬。有些芝加哥的熱狗攤販也不會提供番茄醬。 芝加哥式香腸上的獨特配料有多種由來，位於馬克士威街（ Maxwell Street）的Fluky's，據說是1929年「大蕭條三明治（熱狗）」的創始店。現在很常見的維也納牛肉牌香腸（Vienna Beef）在1893年芝加哥哥倫布紀念博覽會首次販售，而Fluky's的兩位老闆都是猶太人，也許是不含豬肉的香腸及符合猶太律法特色的原因。 維也納牛肉牌香腸（Vienna Beef）和 Red Hot Chicago這兩個芝加哥熱狗香腸製造商，是「拖過花園（dragged through the garden）」式熱狗的促銷推手，但是也不乏例外，攤販有時候會加小黃瓜片或生菜，不用罌粟籽麵包或芹菜籽鹽，甚至只加普通酸黃瓜或用無腸衣熱狗。幾個受歡迎的熱狗攤會提供較簡單的版本：蒸天然腸衣香腸，只加芥末、洋蔥、普通醃黃瓜和辣椒，再包入手切薯條； 歷史悠久的「超級熱狗（Superdawg）」則會代以醃番茄，以增添清爽口感。Portillo's以及其他店家，販售一種添加起司醬的芝加哥式熱狗，稱為乳酪熱狗。 芝加哥式熱狗香腸在添加配料前會先用熱水煮或蒸過。另一種碳烤的方式則較少見（稱為char-dogs）。碳烤熱狗很容易辨認，因為這種熱狗在烹調前都會像思華力腸一樣，兩端切開成十字形，煮熟後呈「捲曲的Ｘ形」。有些店家如Ｗieners Circle，就只賣碳烤熱狗。 典型的牛肉熱狗重1/8 磅或2盎司（57公克），最傳統的特色就是用天然腸衣，所以咬下時會有獨特的脆口感。 使用高麩質含量的麵包，這樣才能在蒸氣加熱時維持形狀，通常是用Alpha烘焙公司的S. Rosen's Mary Ann牌麵包。 https://web.archive.org/web/20120104163713/http://gochicago.cn/dining/dine-classics.html 芝加哥经典食物介绍 Vienna Beef hot dogs. The Periodic Table of Vienna: Chicago Style Hot Dog Condiments. [2009-03-25]. （原始内容存档于2013-03-13）.  Spina, Matthew (May 20, 2016). "A History of the Esteemed Chicago-Style Hot Dog", Thrillist. Retrieved August 26, 2016. Carruthers, John (March 31, 2015). "Mustard and Dreams: What It Takes to Run a Hot Dog Stand in Chicago", Serious Eats. Retrieved August 26, 2016. Zeldes, Leah A. (2010-07-13). "It takes big buns to hold Chicago hot dogs". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-07-31. Zeldes, Leah A. (2010-07-07). "Eat this! The Chicago hot dog, born in the Great Depression". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-07-31. Sweet, Lynn. (2010-06-10). "Chicago hot dogs at the White House". Chicago Sun-Times. Retrieved 2010-08-01. 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Retrieved February 18, 2010. ...no self-respecting Chicagoan would think of using ketchup as a condiment... Fodor's Chicago 2010. New York: Fodor's. 2009. p. 189. ISBN 978-1-4000-0860-5. Retrieved February 18, 2010. Make sure to never add ketchup to your Chicago-style hot dog: a major no-no among hot dog aficionados. Adams, Cecil (August 30, 1991). "Why Is There No Ketchup on a Properly Made Hot Dog?", Chicago Reader. Retrieved February 22, 2015. Zeldes, Leah A. (2010-07-22). "Do only barbarians put ketchup on hot dogs?". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-07-31. Zeldes, Leah A. (2006-07-22). "And the wieners are ... ' Frankly speaking, top 10 suburban hot dog stands serve up plenty of good eating". Daily Herald. Paddock Publications. Retrieved 2010-08-01. Some 1,800 hot dog stands serve Chicago and the suburbs, according to Peter Sload, spokesman for Vienna Beef, the sausage maker that supplies about 85 percent of them. That's more than all the McDonald's, Wendy's and Burger King outlets here combined. Weller, Sam (August 2002) [2000]. "Secret Hot Dogs". Secret Chicago. Photographs by Linda Rutenberg (2nd editition ed.). Toronto: ECW Press. pp. 113–116. ISBN 1-55022-493-X. two young immigrants from Austria-Hungary toted their secret frankfurter recipe to World's Columbian Exposition in Chicago. Today, the Vienna all-beef hot dog recipe is served up by 2,000 vendors across the city. In fact, there are more Vienna Beef wiener vendors in the city than there are Burger King, Wendy's, and McDonald's outlets combined. Zeldes, Leah A. (2010-07-06). "The Chicago-style hot dog: 'A masterpiece'". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-07-31. Zeldes, Leah A. (June 21, 2011). "Hot dog makers around town". Chicago Sun-Times. Retrieved 2012-07-17. Zeldes, Leah A. (June 21, 2011). "Even without trimmings, Chicago-style hot dog in league of its own". Chicago Sun-Times. 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