Culinary-Delights-in-China英漢雙語(yǔ)完美版

Unit2Universallyrecognizedasoneofthegreatestcuisinesoftheworld,ChinesefoodinallitsvarietyandcomplexityisunquestionablyoneofthefinestpleasuresavisitorcanexperienceinChina.CulinaryDelightsinChinaChinesecuisineisabrilliantfacetofChineseculture,whichisprovenbythefactthatChineserestaurantsarefoundscatteredeverywherethroughouttheworld.Today,theculinaryindustryisdevelopingevenmorerapidlythanbefore.Adecadeago,Beijinghadafewthousandrestaurants,whiletodaythereareover100,000restaurantsofdifferentsizesinthecity.RegionalChineseCuisinesItiswidelyacknowledgedthatfromtheMingdynastyonwards,thereareeightmajorschoolsofcuisinebasedonregionalcooking.TheycamefromShandong,Sichuan,Guangdong,Fujian,Jiangsu,Zhejiang,Hunan,andAnhuiprovinces.Inadditiontothesetraditionalcuisines,theculinaryindustryinchinahasundergonegreatchanges,asalmosteveryplacehasitsownlocalspecialties,andasthedifferentcuisinesgathertogetherinbigcities,suchasBeijing.Sichuan,knownasNature'sStorehouse,isalsoastorehouseofcuisine.Here,eachandeveryrestaurantprovidesdeliciousyeteconomicalculinaryfare.TheingredientsforSichuancuisinearesimplebutthespicesusedarequitedifferent.Sichuancuisineisfamousforitsspicyandhotfood,yetjustbeinghotandspicydoesnotnecessarilydistinguishitfromotherhotandspicycuisinessuchasHunanorGuizhoucuisines.WhatisreallyspecialaboutSichuancuisineistheuseofChinesepricklyashseeds,thetasteofwhichleavesafeelingofnumbnessonone’stongueandmouth.Besidesthisuniquespice,Sichuandishesarealsousuallypreparedwithotherspicessuchaschilipepper.Usingfermentedbeansauceandasetofuniquecookingmethods,Sichuancuisineisnowfamousandpopularacrosstheworld.Inrecentyears,therehaveappearedmanymorerenownedrestaurantsspecializinginSichuancuisine,suchastheTanFamilyFishHeadrestaurant.GuangdongProvinceislocatedinsouthernchina,withamoderateclimateandabundantproduceallyearround.Asoneoftheearliestportsopentoforeigntrade,theprovincehasdevelopedaculinaryculturewithitsowncharacteristicsthathasexertedafar-reachinginfluenceonotherpartsofchinaaswellasthroughouttheworldwhereitisthemostcommonlyavailableChinesecuisine.Guangdongcuisineisfamousforitsseafoodaswellasforitsoriginalityandrefinedcookingprocesses.Varioussoupsinthiscuisinearelovedbypeoplealloverthecountry.Zhejiangcuisineislightandexquisite,andistypicaloffoodfromalongthelowerYangtzeRiver.Onefamousdishiswestlakevinegarfish,whichlooksprettyandhasthedelicaterefreshingflavorsofnature.ManyChineserestaurantsinchina,aswellasinotherpartsoftheworld,servethisdish,butoftentheflavorislessauthenticcomparedtothatfoundinHangzhou,capitalofZhejiangprovince,whichhasuniqueaccesstothefishandwaterofWestLake.EverydishhasastoryThenamesofChinesedishesarediverse,butbehindeachofthefamousdishesisaninterestingstoryexplainingwhyitispopular.Agoodnamecanmakethedishmoreinteresting;however,somenamesaresoeccentricthattheymayconfusepeople,bothChineseandforeigners.Ifyouonlytranslatethenamesliteratelywithnoexplanation,youcouldmakeafoolofyourself.TakeGoubulisteamedbunsinthecityofTianjinforexample.Thesepopularbunsareallofthesamesizeandhandmade.Whenservedinneatrowsonatray,theylooklikebuddingchrysanthemumflowers.Thewrappingisthin,thefillingsarejuicy,themeattenderandthetastedeliciousandnotatallgreasy.Then,whythename?Thereisaninterestingstorybehindit.GoubulisteamedbunswerefirstsoldinTianjinabout150yearsago.Alocalmanbythenameofgouziworkedasanapprenticeinashopsellingbaozi(steamedbuns).Afterthreeyears,hesetuphisownbaozishop.Becausehisbunsweresodelicious,hesoonhadathrivingbusinesswithmoreandmorepeoplecomingtobuyhisbuns.Ashardworkingasgouziwas,hecouldnotkeepupwithdemandsohiscustomersoftenhadtowaitalongtimetobeserved.Impatient,somepeoplewouldcallouttourgehimon,butashewassobusypreparingthebuns,hedidn’tanswer.Peoplethereforecametocallhisbunsgoubuli,meaning“goguzipaysnoattention.”Thiseccentricname,however,hashadverygoodpromotionaleffects,andhasbeenusedeversince.Goubuliisnowatime-cherishedbrandnameinTianjin.InZhejiangcuisine,thereisawell-knowndishcalledDongpomeat.Thisdishofstreakyporkispreparedoveraslowfirewherethebigchunksofporkarebraisedwithgreenonion,ginger,cookingwine,soysauce,andsugar.Thefinisheddishisbrightredincolorandthemeatistenderandjuicyand,likethegoubulibuns,notatallgreasy.Thisdishwasnamedaftersudongpo,agreatpoetofthenorthernsongdynasty,whocreateditwhenhewasanofficialinHangzhou.Itissaidthatwhenhewasinchargeofthedrainageworkforthewestlake,sudongporewardedworkerswithstewedporkinsoysauce,andpeoplelaternameditdongpomeat,tocommemoratethisgiftedandgenerouspoet.FujiancuisineboastsafamousdishcalledBuddhajumpingoverthewall,the國(guó)人難以理解，就是中國(guó)人往往也不是很清楚。你要是望文生義，準(zhǔn)得鬧出笑話來(lái)。拿天津“狗不理”包子來(lái)說吧?！肮凡焕怼奔兪止ぶ谱?，大小均等，深受歡迎。這些包子整整齊齊地放在托盤上時(shí)，看上去就像是含苞欲放的菊花。皮兒很薄，餡兒飽蘸肉汁，口感柔軟，香而不膩。可為什么叫“狗不理”呢?“狗不理”的背后有一段有趣的故事。大約150年前，“狗不理”包子在天津初次亮相。當(dāng)?shù)赜袀€(gè)小伙子，名叫狗子，在一家包子店當(dāng)學(xué)徒。三年后，自己?jiǎn)为?dú)開了一家包子店。他做的包子味道鮮美，因此生意十分紅火，吸引了越來(lái)越多的顧客。狗子工作十分賣力，可他還是滿足不了大家的需要，顧客們只得等很長(zhǎng)時(shí)間。有些顧客等得不耐煩了，就在外面嚷嚷著催他快點(diǎn)，可狗子忙著做包子呢，哪有時(shí)間搭理。后來(lái)人們就把他做的包子稱作“狗不理”，意思是“狗子不搭理他們”?？删褪沁@個(gè)有點(diǎn)怪里怪氣的名字，反倒起了很好的廣告作用，這個(gè)名字一直沿用到了今天。如今“狗不理”已經(jīng)成為天津的老字號(hào)。浙江菜里有一道深受歡迎的菜，叫東坡肉。這道菜是把五花肉切成大塊，配上青蔥，在鍋底放些生姜，然后加料酒、醬油和糖用慢火做出來(lái)的。這道菜色澤紅亮，酥嫩多汁，如“狗不理”一樣毫無(wú)肥膩之感。它以北宋時(shí)代大詩(shī)人蘇東坡的名字命名。蘇東坡在杭州做官時(shí)發(fā)明了這道菜。據(jù)說，他當(dāng)時(shí)負(fù)責(zé)西湖的排污工程，經(jīng)常拿紅燒肉犒勞工人。后來(lái)為了紀(jì)念這位才華橫溢、慷慨大方的詩(shī)人，人們就把它稱作東坡肉。佛跳墻是福建萊里的一道名菜，亦被稱作福建第一菜。這道萊的主料不下20種，有雞肉、鴨肉、海參、干貝、蹄筋