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2024年秋期人教版九英阅读素材用英语讲中国文化—（ Chinese cuisine）
A Culinary Treasure Trove:
China on the Tip of the Tongue
舌尖上的中国：美食里的文化宝藏
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.
美食是任何一种文化不可或缺的一部分，在中国也不例外。有着数千年历史的中华美食已然演变成了一种复杂多样的艺术形式，它既能挑动味蕾，又能讲述这个国家传承的故事。
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.
说起中国美食，就不得不提到“八大菜系”的概念。这些地方菜系包括鲁菜、川菜、粤菜、闽菜、苏菜、浙菜、湘菜和徽菜，每一种都有着各自独特的特点。例如，川菜以其浓郁辛辣的口味而闻名，像宫保鸡丁、麻婆豆腐这样的菜肴就是代表。大量使用辣椒和花椒营造出的那种麻辣且令人舌尖发麻的感觉着实让人欲罢不能。这反映出该地区温暖湿润的气候，因为这些香料有助于增进食欲、抵御湿气。
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.
而粤菜则以食材新鲜、种类多样著称。点心作为广受欢迎的粤菜用餐体验，提供了各式各样的小菜，比如饺子、包子和卷类等。其重点在于使用最新鲜的食材和精妙的调味，以凸显食物的天然风味。这也彰显了家庭和社群的重要性，因为人们常常会在周末早午餐或是特殊场合成群结队地享用点心。
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.
中国的传统节日也与特定的食物紧密相连。端午节期间，人们会吃粽子，也就是用竹叶包裹着的糯米团子。它们可以填入猪肉、豆类或者红枣等各种食材。这个节日是为了纪念古代诗人屈原，而制作和分享粽子的行为就是传承文化传统、加固家庭纽带的一种方式。
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.
另一个例子就是中秋节，那时月饼成了主角。这些有着甜馅或咸馅的圆形糕点象征着团圆和家庭团聚。它们常常作为礼物在亲朋好友之间相互赠送，人们会边赏月边品尝月饼。
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.
中华烹饪艺术还体现在其多样的烹饪技法上。炒、炖、蒸、煮、炸、烤只是所运用的众多技法中的一部分。每种技法都会赋予食材独特的口感和风味。例如，蒸是一种健康的烹饪方法，它能保留食物的营养成分和原汁原味，经典的葱姜蒸鱼这道菜就是很好的体现。
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，中华美食非常注重口味与营养的平衡。阴阳的概念被融入到食物烹饪当中，旨在营造出味道与口感相和谐的搭配。食材经过精心挑选与搭配，以实现美味与健康益处兼得。
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.
总之，中华美食远不止是满足口腹之欲的手段。它是跨越国界的文化使者，向世界展示中华传承的深厚与丰富。通过其多样的口味、烹饪技法以及与节日相关的菜肴，它邀请人们去探索和了解中国的心灵与灵魂所在。
饺子：中国传统美食
Dumplings: A Traditional Chinese Delicacy
饺子在中国备受喜爱，有着深远的文化意义，其美味也在全世界吸引着人们的味蕾。
Dumplings are a beloved staple in China, holding profound cultural significance and tantalizing taste buds worldwide.
制作饺子的过程不仅是一门烹饪艺术，也是一项代代相传、温暖人心的家庭活动。
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，准备馅料需要格外细心。挑选新鲜的猪肉，最好是肥瘦比例适中的，然后将其细细剁碎。厨房里有节奏的剁肉声为此番美食制作拉开了序幕。接着，取来脆嫩的白菜，彻底洗净以去除所有污垢，再将其切成小块。随后，把葱切成细碎末，将姜磨成蓉，蒜也切成末，以释放出它们浓郁的香味。在一个大碗里，将剁碎的猪肉、白菜、葱、姜和蒜混合在一起。加入适量的盐来提味，但又不能太咸，淋上一些酱油以增添浓郁的鲜味，再滴入少许香油，使其带有坚果般的香气，最后撒上一小撮胡椒粉，带来些许温和而宜人的辣味。用大勺子或筷子用力搅拌这些食材，确保每一小块都均匀地裹上调味料，直至馅料变成一种紧密且诱人的混合物。
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.
和面这一步同样关键。在一个宽敞的搅拌碗中倒入中筋面粉，一边慢慢加水，一边用手或木勺不断搅拌。关键是要缓慢加水，并随时观察面团的软硬度。在撒了面粉的案板上用力且持续地揉面，反复折叠、推压、翻转面团。一直揉到面团从一团粗糙的面块变成一个光滑、有弹性的圆球，按压时会轻轻回弹。用湿布将面团盖住，静置大约20到30分钟，让面筋松弛下来，这样稍后擀面皮时会更容易操作。
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.
面团静置好后，将其分成几个小块，把每一块都搓成细长的圆柱形。再将这些圆柱切成均匀的小块，然后用手掌将它们压成圆形的面片。用擀面杖将这些面片擀成薄面皮，注意要把边缘擀得比中间薄一些。这样，当放入馅料后，面皮就能顺利地折叠并密封起来，不会破裂。
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.
现在到了令人兴奋的包饺子环节。在每张面皮的正中间放上一勺精心准备好的馅料。用熟练的手指将面皮对折，形成一个半圆形。然后，开始捏合边缘，捏出一系列均匀间隔的小褶子，就像精致的蕾丝花边一样。这不仅能把馅料密封在里面，还能让饺子呈现出其特有的迷人外观。每一个包好的饺子此时都像是一个装满美味的小包裹，等待着被烹煮。
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.
要煮饺子的话，先把一大锅水烧开至沸腾状态。轻轻地将饺子一个一个放入沸水中，注意不要让锅里太拥挤。煮饺子的时候，你会发现它们一开始会逐渐沉到锅底，过几分钟后，它们就会开始浮到水面上，这就表明饺子已经煮熟，可以捞出来了。趁热上桌，可以淋上简单的醋和酱油混合而成的蘸料，也可以搭配你喜欢的其他蘸料。无论是在喜庆的节日里还是作为日常的一顿温馨餐食，饺子都代表着温暖、团圆以及中国美食丰富的内涵，使其无论在国内还是国外都成为永恒的宠儿。
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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