2024年3月14日发(作者：)

Unit Two

中餐被公认为全球最佳美食之一，其种类之丰富，工艺之繁复，使其理所当然地成为

游客大快朵颐的乐事之一。

中国美食

1中国美食是中国文化一道绚烂的风景线，这点从世界各地随处可见的中餐馆可以窥

见。当今，烹饪业正以前所未有的速度在发展。10年前，北京只有几千家餐馆，而今天却

有10万多家大小不等的餐馆遍布市内。

1 Chinese cuisine is a brilliant facet of Chinese culture, which is proven by the

fact that Chinese

restaurants are found scattered everywhere throughout the world. Today, the

culinary industry is

developing even more rapidly than before. A decade ago, Beijing had a few t

housand restaurants,

while today there are over 100,000 restaurants of different sizes in the city.

2地方美食

众所周知，明朝以来出现了八大菜系，分别是山东菜、四川菜、广东菜、福建菜、江

苏菜、浙江菜、湖南菜和安徽菜。除了这些传统菜系，中国的烹饪业也经历了巨大的变化：

每个地方都形成了自己的特色菜，不同菜系汇集于诸如北京这样的大城市。

2 Regional Chinese Cuisines

It is widely acknowledged that from the Ming (1368-1644) dynasties onwards

, there are eight

major schools of Chinese based op regional cooking. They came from Shand

ong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, and Anhui provinces.

In addition to these traditional cuisines, the culinary industry in China has underg

one great changes, as almost every place has its own local specialties, and as the

different cuisines gather together in big cities, such as Beijing.

3被誉为“天府之国”的四川也是个美食之都。在那里的任何一家餐馆都能找到既可

口又经济实惠的美食。川菜的原料虽简单，但调料却大有讲究。川菜以口味辣著称，但仅

是口味辣还不能使川菜区别于其他辣口味的菜系，比如湖南菜和贵州菜。川菜的特别之处

在于花椒的使用。尝过花椒之后，人们的舌头和嘴巴会留下酥麻的感觉。除了花椒之外，

川菜还常用辣椒粉之类的调料。因使用豆豉作配料，再加上一套独特的烹饪方式，如今川

菜在全世界都十分有名和受欢迎。近几年涌现了一大批著名的专做川菜的餐馆，比如谭鱼

头。

3 Sichuan, known as Nature's Storehouse, is also a storehouse of cuisine. Here

, each and every

restaurant provides delicious yet economical culinary fare. The ingredients for

Sichuan cuisine

are simple but the spices used are quite different. Sichuan cuisine is famous f

or its spicy and hot

food, yet just being hot and spicy does not necessarily , distinguish it from ot

her hot and spicy

cuisines such as Hunan or Guizhou cuisines.

What is really special about Sichuan cuisine is the use of Chinese prickly ash s

eeds, the taste of

which leaves a feeling of numbness on one's tongue and mouth. Besides this

unique spice,

Sichuan dishes are usually prepared with other spices such as chili pepper. Usi

ng fermented

bean sauce and a set of unique cooking methods. Sichuan cuisine is now fam

ous and popular

across the world. In recent years, there have appeared many more renowned

restaurants

specializing in Sichuan cuisine, such as the Tan Family Fish Head restaurant.

4广东省在中国南部，全年气候温和，物产丰富。它还是最早对外开放的通商口岸之

一。广东的餐饮文化独具特色，对中国其他地方乃至全世界产生了深远的影响。广东菜以

其好生猛海鲜、追求新奇、细致考究的烹饪方法而著称。广东菜中的各式煲汤如今已深受

全国各地人民喜爱。

Guangdong Province is located in southern China, with a moderate climate and a

bundant

produce all year round. As one of the earliest ports open to foreign trade, the

province has

developed a culinary culture with its own characteristics that has exerted a far

-reaching

influence on other parts of China as well as throughout the world where it is t

he most commonly

available Chinese cuisine. Guangdong cuisine is famous for its seafood as wel

l as for its

originality and refined cooking processes. Various soups in this cuisine are lov

ed by people all

over the country.

5浙江菜口味清淡，精致玲珑，是长江下游区域菜肴的代表。西湖醋鱼是其中的一道

名菜。这道菜鲜美，酥嫩，带着自然的清香。中国乃至世界各地的中餐馆大都能找得到这

道菜，但口味往往不及在浙江杭州吃得那般纯正。因为只有杭州拥有来自西湖的鱼和水。

5 Zhejiang cuisine is light and exquisite, and is typical of food from along the low

er

Yangtze River. One famous dish is West Lake Vinegar Fish, which looks pretty

and has the

delicate refreshing flavors of nature. Many Chinese restaurants in China, as w

ell as in other parts

of the world, serve this dish, but often the flavor is less authentic compared t

o that found in

Hangzhou, capital of Zhejiang Province, which has unique access to the fish a

nd water of West

Lake.

6每道菜都有一段故事

中国菜名五花八门，而每道名菜都有一段有趣的故事，说明它如何博得人们的喜爱。

一个好名字能使这道菜更有意思；但有些菜名太怪异了，听起来让人一头雾水，不要说外

国人难以理解，就是中国人往往也不是很清楚。你要是望文生义，准得闹出笑话来。

6 Every Dish Has a Story

The names of Chinese dishes are diverse, but behind each of the famous dish

es is an interesting

story explaining why it is popular. A good name can make the dish more inter

esting; however,

some names are so eccentric that they may confuse people, both Chinese an

d foreigners. If you

only translate the names literally with no explanation, you could make a fool

of yourself.

7拿天津“狗不理”包子来说吧。“狗不理”纯手工制作，大小均等，深受欢迎。这些

包子整整齐齐地放在托盘上时，看上去就像是含苞欲放的菊花。皮儿很薄，馅儿饱蘸肉汁，

口感柔软，香而不腻。可为什么叫“狗不理”呢?

Take Goubuli steamed buns in the city of Tianjin for example. These popular

buns are all of

the same size and handmade. When served in neat rows on a tray, they look l

ike budding

chrysanthemum flowers. The wrapping is thin, the fillings are juicy, the meat,

tender and the

taste delicious and not at all greasy. Then, why the name?

8“狗不理”的背后有一段有趣的故事。大约150年前，“狗不理”包子在天津初次亮

相。当地有个小伙子，名叫狗子，在一家包子店当学徒。三年后，自己单独开了一家包子

店。他做的包子味道鲜美，因此生意十分红火，吸引了越来越多的顾客。狗子工作十分卖

力，可他还是满足不了大家的需要，顾客们只得等很长时间。有些顾客等得不耐烦了，就

在外面嚷嚷着催他快点，可狗子忙着做包子呢，哪有时间搭理。后来人们就把他做的包子

称作“狗不理”，意思是“狗子不搭理他们”。可就是这个有点怪里怪气的名字，反倒起了

很好的广告作用，这个名字一直沿用到了今天。如今“狗不理”已经成为天津的老字号。

8 There is an interesting story behind it. Goubuli steamed buns were first sold in T

ianjin out 150

years ago. A local man by the name of Gouzi (Dog) worked as an apprentice i

n a shop selling

baozi (steamed buns). After three years, he set up his own baozi shop. Becaus

e his buns were so

delicious, he soon had a thriving business with more and more people comin

g to buy his buns.

As hardworking as Gouzi was, he could not keep up with demand so his cust

omers often had to

wait a long time to be served. Impatient, some people would call out to urge

him on, but as he

was so busy preparing the buns, he didn't answer. People therefore came to c

all his buns

Goubuli, meaning "Gouzi pays no attention." This eccentric name, however, h

as had very good

promotional effects, and has been used ever since. Goubuli is now a time-che

rished brand name

in Tianjin.

9浙江菜里有一道深受欢迎的菜，叫东坡肉。这道菜是把五花肉切成大块，配上青葱，

在锅底放些生姜，然后加料酒、酱油和糖用慢火做出来的。这道菜色泽红亮，酥嫩多汁，

如“狗不理”一样毫无肥腻之感。它以北宋时代大诗人苏东坡的名字命名。苏东坡在杭州

做官时发明了这道菜。据说，他当时负责西湖的排污工程，经常拿红烧肉犒劳工人。后来

为了纪念这位才华横溢、慷慨大方的诗人，人们就把它称作东坡肉。

9 In Zhejiang cuisine, there is a well-known dish called Dongpo Meat. This dis

h of streaky pork

is prepared over a slow fire where the big chunks of pork are braised with gre

en onion, ginger

cooking wine, soy sauce, and sugar. The finished dish is bright red in color an

d the meat is

tender and juicy and, like the Goubuli buns, not at all greasy. This dish was na

med after Su

Dongpo (1037-1101), a great poet of the Northern Song Dynasty (960-1127),

who created it

when he was an official in Hangzhou. It is said that, when he was in charge of

the drainage work

for the West Lake, Su Dongpo rewarded workers with stewed pork in soy sau

ce, and people

later named it Dongpo Meat, to commemorate this gifted and generous poet

.

10佛跳墙是福建莱里的一道名菜，亦被称作福建第一菜。这道莱的主料不下20种，

有鸡肉、鸭肉、海参、干贝、蹄筋、鱼唇、鱼肚、火腿配料10多种，有蘑菇、冬笋、鸽

蛋等。所有的原料均放在一个陶罐里，加上料酒和鸡汤后，用文火炖，一直炖到肉汁鲜美，

柔润细腻，汤味浑厚。轻舔一口，余香满口。这道特色菜的背后有这么一个故事：

10 Fujian cuisine boasts a famous dish called Buddha Jumping over the Wall, the

number

one dish of the province. This dish is prepared with more than 20 main ingred

ients including

chicken, duck, sea cucumber, dried scallop, tendon, shark lip, fish maw and ha

m. All these

ingredients are placed into a ceramic pot, with cooking wine and chicken brot

h, and then cooked

over a slow fire until the meat is tender and juicy and the soup becomes smo

oth and thick. Then

it is served with more than a dozen garnishes such as mushrooms, winter ba

mboo shoots and

pigeon eggs. It is famous for leaving a lingering aftertaste in the mouth. The

story behind the

name of the specialty goes as follows:

11佛跳墙是由福州市一个叫聚春园的餐馆在清朝光绪年间发明的，早先菜名为八珍

锅，而后改为福寿全。一日，几位秀才到聚春园饮酒。菜上桌时，其中一位即兴赋诗一首

“坛启荤香飘四邻，佛闻弃禅跳墙来。”佛跳墙这一菜名便由此得来。

11 Buddha Jumping over the Wall was created in a restaurant called Gathering Sp

ring Garden in

Fuzhou, Fujian, during the reign of the Qing Emperor, Guangxu (1875-1908). I

t was named

Eight Treasures Stewed in a Pot and the name was later changed to blessing a

nd Longevity. One

day, several scholars carne to Gathering Spring Garden for a meal. When the

dish was served,

one of the scholars improvised a poem:

"Fragrance spreads to the neighborhood once the lid lifts, / One whiff and th

e Buddha Jumps the wall, abandoning the Zen precepts” Hence the name of the

dish!

12食物传达的温馨和盛情

在中国人看来，吃最重要的，尤其在过节时，莫过于是吃饭时的温馨气氛。吃饭时，

年长的和年少的按照年龄大小依次坐好，在欢乐祥和的气氛中，说说笑笑。席间，长辈为

晚辈夹菜，晚辈给长辈敬酒，营造出一派欢乐、温馨、和谐的气氛。

12 Warmth and Hospitality Expressed by Food

In the eyes of Chinese, what is important about eating, especially at festivals,

is to eat in a warm

atmosphere. Often the young and old still sit in order of seniority, and the eld

ers select food for

the young while the young make toasts to the elders. Chinese people like to c

reate a lively,

warm, and harmonious atmosphere during meals.

13在中国，主人会把最好的莱分给客人。他们用公筷把清蒸鱼最好的部分或最嫩的肉

夹给最重要的来宾。这种习俗用来表达尊敬、关怀和好客之意，至今在老一辈的中国人中

还是很流行。

13 A hostess or host in China will apportion the best parts of the dishes to gu

ests. Using a pair of

serving chopsticks, she or he places the best part of a steamed fish or the mo

st tender piece of

meat on the plate of the most important guest. Such a custom is still popular,

especially among

the elder generation, as a way of expressing respect, concern and hospitality.

14这种饮食习俗对中国人的性格也有几分影响。从某种意义上说，它增强了人们的集

体主义精神。无论在聚会还是在宴席上，人们首先考虑大家的需求，把吃饭当成是谦卑有

礼和关怀他人的场合。

14 Such culinary customs have had a certain influence on the character of the

Chinese people. In

a. sense, it has strengthened the collective spirit of the nation. At a party or a

banquet, everyone

first takes into consideration the needs of the group; with the eating process

also being a time to

show humility and concern for others.

15中国人特别在乎过节时吃什么，不同的节日吃不同的食物。比如除夕夜全家团圆时，

北方人吃肉饺或菜饺，象征辞旧迎新。元宵节吃元宵，元宵是糯米粉做的甜团子，象征家

庭团圆、美满。端午节吃粽子，人们用芦苇叶子把糯米包成三角形的粽子是为了纪念受人

爱戴的诗人屈原。屈原因遭政治迫害自沉于汨罗江。传说古时候人们把粽子投到江中，希

望水中的龙不要带走他。之后，端午节包粽子和吃粽子的习俗就慢慢形成了。

15 In China, food eaten during festivals is particularly important. At different f

estivals, people

partake of different fare. For example, on the eve of the Spring Festival, peopl

e in the north

always eat. jiaozi, meat and vegetable dumplings, at family reunions. This is a

way of bidding

farewell to the old year and welcoming the New Year. The Lantern Festival is a

day of

celebration, and on this day people like to eat yuanxiao, sweet dumplings ma

de of glutinous rice

flour, to symbolize family reunion and perfection. At the Duanwu Festival, pe

ople eat zongzi,

glutinous rice wrapped in triangular shape in reed leaves, to commemorate t

he beloved poet Qu

Yuan (c.1339-c. 278 BC), who drowned himself in the Miluo River after being

politically

wronged. Legend has it that people at the time threw zongzi into the river in

the hope that the

dragon would not take him away. This later gradually developed into a custo

m of making and

eating zongzi during the Duanwu Festival.