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2024年秋期人教版九英閱讀素材用英語講中國文化—（ Chinese cuisine）
A Culinary Treasure Trove:
China on the Tip of the Tongue
舌尖上的中國：美食里的文化寶藏
Food is an essential part of any culture, and in China, it is no exception. With a history spanning thousands of years, Chinese cuisine has evolved into a complex and diverse art form that tantalizes taste buds and tells a story of the nation's heritage.
美食是任何一種文化不可或缺的一部分，在中國也不例外。有著數(shù)千年歷史的中華美食已然演變成了一種復(fù)雜多樣的藝術(shù)形式，它既能挑動味蕾，又能講述這個國家傳承的故事。
One cannot talk about Chinese food without mentioning the concept of the "Eight Culinary Traditions." These regional cuisines, including Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, and Anhui, each possess their own unique characteristics. For instance, Sichuan cuisine is famous for its bold and spicy flavors, with dishes like Kung Pao Chicken and Mapo Tofu. The liberal use of chili peppers and Sichuan peppercorns creates a numbing and spicy sensation that is truly addictive. This reflects the region's warm and humid climate, as the spices help to stimulate the appetite and combat dampness.
說起中國美食，就不得不提到“八大菜系”的概念。這些地方菜系包括魯菜、川菜、粵菜、閩菜、蘇菜、浙菜、湘菜和徽菜，每一種都有著各自獨特的特點。例如，川菜以其濃郁辛辣的口味而聞名，像宮保雞丁、麻婆豆腐這樣的菜肴就是代表。大量使用辣椒和花椒營造出的那種麻辣且令人舌尖發(fā)麻的感覺著實讓人欲罷不能。這反映出該地區(qū)溫暖濕潤的氣候，因為這些香料有助于增進(jìn)食欲、抵御濕氣。
On the other hand, Cantonese cuisine is renowned for its freshness and variety. Dim sum, a popular Cantonese dining experience, offers a vast array of small dishes such as dumplings, buns, and rolls. The emphasis is on using the freshest ingredients and delicate seasonings to bring out the natural flavors of the food. It also showcases the importance of family and community, as dim sum is often enjoyed in large groups during weekend brunches or special occasions.
而粵菜則以食材新鮮、種類多樣著稱。點心作為廣受歡迎的粵菜用餐體驗，提供了各式各樣的小菜，比如餃子、包子和卷類等。其重點在于使用最新鮮的食材和精妙的調(diào)味，以凸顯食物的天然風(fēng)味。這也彰顯了家庭和社群的重要性，因為人們常常會在周末早午餐或是特殊場合成群結(jié)隊地享用點心。
Traditional Chinese festivals are also closely intertwined with specific foods. During the Dragon Boat Festival, people eat Zongzi, glutinous rice dumplings wrapped in bamboo leaves. These can be filled with various ingredients like pork, beans, or dates. The festival commemorates the ancient poet Qu Yuan, and the act of making and sharing Zongzi is a way to pass on cultural traditions and strengthen family bonds.
中國的傳統(tǒng)節(jié)日也與特定的食物緊密相連。端午節(jié)期間，人們會吃粽子，也就是用竹葉包裹著的糯米團(tuán)子。它們可以填入豬肉、豆類或者紅棗等各種食材。這個節(jié)日是為了紀(jì)念古代詩人屈原，而制作和分享粽子的行為就是傳承文化傳統(tǒng)、加固家庭紐帶的一種方式。
Another example is the Mid-Autumn Festival, when mooncakes are the star of the show. These round pastries with sweet or savory fillings symbolize unity and family reunion. They are often exchanged as gifts among friends and relatives and are enjoyed while admiring the full moon.
另一個例子就是中秋節(jié)，那時月餅成了主角。這些有著甜餡或咸餡的圓形糕點象征著團(tuán)圓和家庭團(tuán)聚。它們常常作為禮物在親朋好友之間相互贈送，人們會邊賞月邊品嘗月餅。
The art of Chinese cooking also lies in its diverse cooking techniques. Stir-frying, braising, steaming, boiling, deep-frying, and roasting are just a few of the methods employed. Each technique imparts a distinct texture and flavor to the ingredients. For example, steaming is a healthy cooking method that preserves the nutrients and original taste of the food, as seen in the classic dish of Steamed Fish with Ginger and Scallions.
中華烹飪藝術(shù)還體現(xiàn)在其多樣的烹飪技法上。炒、燉、蒸、煮、炸、烤只是所運用的眾多技法中的一部分。每種技法都會賦予食材獨特的口感和風(fēng)味。例如，蒸是一種健康的烹飪方法，它能保留食物的營養(yǎng)成分和原汁原味，經(jīng)典的蔥姜蒸魚這道菜就是很好的體現(xiàn)。
Moreover, Chinese cuisine places great importance on the balance of flavors and nutrition. The concept of Yin and Yang is incorporated into food preparation, aiming to create a harmonious combination of tastes and textures. Ingredients are carefully selected and paired to achieve both deliciousness and health benefits.
此外，中華美食非常注重口味與營養(yǎng)的平衡。陰陽的概念被融入到食物烹飪當(dāng)中，旨在營造出味道與口感相和諧的搭配。食材經(jīng)過精心挑選與搭配，以實現(xiàn)美味與健康益處兼得。
In conclusion, Chinese cuisine is far more than just a means of satisfying hunger. It is a cultural ambassador that travels across borders, introducing the world to the depth and richness of Chinese heritage. Through its diverse flavors, cooking techniques, and festival-associated dishes, it invites people to explore and understand the heart and soul of China.
總之，中華美食遠(yuǎn)不止是滿足口腹之欲的手段。它是跨越國界的文化使者，向世界展示中華傳承的深厚與豐富。通過其多樣的口味、烹飪技法以及與節(jié)日相關(guān)的菜肴，它邀請人們?nèi)ヌ剿骱土私庵袊男撵`與靈魂所在。
餃子：中國傳統(tǒng)美食
Dumplings: A Traditional Chinese Delicacy
餃子在中國備受喜愛，有著深遠(yuǎn)的文化意義，其美味也在全世界吸引著人們的味蕾。
Dumplings are a beloved staple in China, holding profound cultural significance and tantalizing taste buds worldwide.
制作餃子的過程不僅是一門烹飪藝術(shù)，也是一項代代相傳、溫暖人心的家庭活動。
The making process of dumplings is not only a culinary art but also a heartwarming family activity that has been passed down through generations.
首先，準(zhǔn)備餡料需要格外細(xì)心。挑選新鮮的豬肉，最好是肥瘦比例適中的，然后將其細(xì)細(xì)剁碎。廚房里有節(jié)奏的剁肉聲為此番美食制作拉開了序幕。接著，取來脆嫩的白菜，徹底洗凈以去除所有污垢，再將其切成小塊。隨后，把蔥切成細(xì)碎末，將姜磨成蓉，蒜也切成末，以釋放出它們濃郁的香味。在一個大碗里，將剁碎的豬肉、白菜、蔥、姜和蒜混合在一起。加入適量的鹽來提味，但又不能太咸，淋上一些醬油以增添濃郁的鮮味，再滴入少許香油，使其帶有堅果般的香氣，最后撒上一小撮胡椒粉，帶來些許溫和而宜人的辣味。用大勺子或筷子用力攪拌這些食材，確保每一小塊都均勻地裹上調(diào)味料，直至餡料變成一種緊密且誘人的混合物。
To start, the filling preparation demands meticulous attention. Select fresh pork, preferably with a balanced ratio of fat and lean meat, and mince it finely. The rhythmic chopping sound in the kitchen sets the tone for this delicious endeavor. Then, take crisp and tender cabbage, wash it thoroughly to rid of any dirt, and chop it into tiny pieces. Next, finely dice scallions, grate ginger, and mince garlic to release their pungent and fragrant essences. In a large mixing bowl, combine the minced pork, cabbage, scallions, ginger, and garlic. Season this mixture with just the right amount of salt to enhance the flavors without overpowering them, a splash of soy sauce to add a rich umami depth, a drizzle of fragrant sesame oil that imparts a nutty aroma, and a pinch of pepper to give a mild, yet pleasing heat. With a large spoon or chopsticks, stir the ingredients vigorously, ensuring every morsel is evenly coated with the seasonings, until the filling becomes a cohesive and appetizing blend.
和面這一步同樣關(guān)鍵。在一個寬敞的攪拌碗中倒入中筋面粉，一邊慢慢加水，一邊用手或木勺不斷攪拌。關(guān)鍵是要緩慢加水，并隨時觀察面團(tuán)的軟硬度。在撒了面粉的案板上用力且持續(xù)地揉面，反復(fù)折疊、推壓、翻轉(zhuǎn)面團(tuán)。一直揉到面團(tuán)從一團(tuán)粗糙的面塊變成一個光滑、有彈性的圓球，按壓時會輕輕回彈。用濕布將面團(tuán)蓋住，靜置大約20到30分鐘，讓面筋松弛下來，這樣稍后搟面皮時會更容易操作。
The dough-making step is equally crucial. In a spacious mixing bowl, pour in the all-purpose flour, gradually adding water while constantly stirring with your hand or a wooden spoon. The key is to add the water slowly, gauging the consistency of the dough as you go. Knead the dough firmly and continuously on a floured surface, folding, pushing, and turning it over and over again. Keep at it until the dough transforms from a shaggy mass to a smooth, elastic ball that springs back gently when pressed. Let the dough rest for about 20 to 30 minutes under a damp cloth, allowing the gluten to relax and making it easier to roll out later.
面團(tuán)靜置好后，將其分成幾個小塊，把每一塊都搓成細(xì)長的圓柱形。再將這些圓柱切成均勻的小塊，然后用手掌將它們壓成圓形的面片。用搟面杖將這些面片搟成薄面皮，注意要把邊緣搟得比中間薄一些。這樣，當(dāng)放入餡料后，面皮就能順利地折疊并密封起來，不會破裂。
Once the dough has rested, divide it into smaller portions and roll each one into a long, cylindrical shape. Cut these cylinders into small, even pieces, which will then be flattened with the palm of your hand into round discs. Using a rolling pin, roll out these discs into thin wrappers, taking care to make the edges thinner than the center. This way, when the filling is added, the wrapper can be neatly folded and sealed without breaking.
現(xiàn)在到了令人興奮的包餃子環(huán)節(jié)。在每張面皮的正中間放上一勺精心準(zhǔn)備好的餡料。用熟練的手指將面皮對折，形成一個半圓形。然后，開始捏合邊緣，捏出一系列均勻間隔的小褶子，就像精致的蕾絲花邊一樣。這不僅能把餡料密封在里面，還能讓餃子呈現(xiàn)出其特有的迷人外觀。每一個包好的餃子此時都像是一個裝滿美味的小包裹，等待著被烹煮。
Now comes the exciting part of assembling the dumplings. Place a spoonful of the well-prepared filling right in the center of each wrapper. With practiced fingers, fold the wrapper in half, creating a semi-circle. Then, start pinching the edges together, creating a series of small, evenly spaced pleats that resemble delicate lacework. This not only seals the filling inside but also gives the dumplings their characteristic, charming appearance. Each dumpling, now perfectly formed, is a little parcel of flavor waiting to be cooked.
要煮餃子的話，先把一大鍋水燒開至沸騰狀態(tài)。輕輕地將餃子一個一個放入沸水中，注意不要讓鍋里太擁擠。煮餃子的時候，你會發(fā)現(xiàn)它們一開始會逐漸沉到鍋底，過幾分鐘后，它們就會開始浮到水面上，這就表明餃子已經(jīng)煮熟，可以撈出來了。趁熱上桌，可以淋上簡單的醋和醬油混合而成的蘸料，也可以搭配你喜歡的其他蘸料。無論是在喜慶的節(jié)日里還是作為日常的一頓溫馨餐食，餃子都代表著溫暖、團(tuán)圓以及中國美食豐富的內(nèi)涵，使其無論在國內(nèi)還是國外都成為永恒的寵兒。
To cook the dumplings, bring a large pot of water to a rolling boil. Gently drop the dumplings into the boiling water one by one, being careful not to overcrowd the pot. As they cook, you'll notice them gradually sinking to the bottom at first, and then, after a few minutes, they'll start to move to the surface, a telltale sign that they're cooked through and ready to be scooped out. Serve them hot, whether drizzled with a simple vinegar and soy sauce mixture or paired with other dipping sauces of your choice. Whether served during joyous festivals or as a comforting daily meal, dumplings represent warmth, reunion, and the rich essence of Chinese cuisine, making them a timeless favorite both at home and abroad.

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