JACK赵俊
下面的是讲中国面条的，可以进行删减作为口语考试之素材。Chinese NoodlesNoodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations.Chinese-style noodles have also entered the native cuisines of neighboring East Asian countries such as Korea and Japan (dangmyeon and ramen, for example, are both of Chinese origin), as well as Southeast Asian countries such as Vietnam, the Philippines, Thailand, and Cambodia.Although the Chinese, Arabs, and Italians have all claimed to have been the first to create noodles, the first written account of noodles dates from the Chinese East Han Dynasty, between AD 25 and 220. During the Chinese Song Dynasty (960–1279) noodle shops were very popular in the cities, and remained open all night.In October 2005, the oldest noodles yet discovered were found in Qinghai, China, at the Lajia archaeological site, during excavation of a Neolithic Qijia culture settlement along the Yellow River. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet. Today, millet is not a commonly used ingredient in Chinese noodles.Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different colour or flavor. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles. Rice- or other starch-based noodles are typically made with only the starch or rice flour and water. Noodles may be cooked from either their fresh (moist) or dry forms. They are generally boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then be stir fried, served with sauce or other accompaniments, or served in soup, often with meat and other ingredients. Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh.Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough and therefore do not require the addition of salt to the liquid in which they are boiled. Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or mung bean starch do not generally contain salt.
春天的薄荷叶
“ Chinese Dumpling Jiaozi(Chinese Dumpling) is a traditional Chinese Food, which is essential during holidays in Northern China. Chinese dumpling becomes one of the most widely loved foods in China. Chinese dumpling is one of the most important foods in Chinese New Year. Since the shape of Chinese dumplings is similar to ancient Chinese gold or silver ingots, they symbolize wealth. Traditionally, the members of a family get together to make dumplings during the New Year's Eve. They may hide a coin in one of the dumplings. The person who finds the coin will likely have a good fortune in the New Year. Chinese dumpling is also popular in other Chinese holidays or festivals, so it is part of the Chinese culture or tradition. Chinese dumpling is a delicious food. You can make a variety of Chinese dumplings using different fillings based on your taste and how various ingredients mixed together by you.Usually when you have Chinese dumpling for dinner, you will not have to cook anything else except for some big occasions. The dumpling itself is good enough for dinner. This is one of the advantages of Chinese dumpling over other foods, though it may take longer to make them. Making dumplings is really teamwork. Usually all family members join the work. Some people started to make dumplings when they were kids in the family, so most Chinese know how to make dumplings.” 谢谢采纳！ 译文： “中国饺子 饺子是中国一种传统美食，北方的人们都有节日期间吃饺子的习惯。在中国，饺子广受人们的喜爱。饺子是中国新年餐桌上一道重要的食物。 由于饺子的形状类似于中国古代的金锭或银锭，因而象征着财富。在除夕之夜，人们都有和家人团聚一起包饺子的习俗。他们会在某个饺子里包进一个硬币，如果发现它的人将预示着在新年中将会有好运。 饺子在中国的其他节假日也是很受欢迎的食品，从而构成了中国文化传统的一部分。饺子美味可口。你可以根据你的口味，采用不同馅料或进行不同组合，包出不同口味的饺子。通常，如果你做饺子的话，那么就没有必要做其他食物。除非在非常的日子里，一顿饺子也就足够了。这是饺子相对与其他食物的优势，不过就是制作过程比较长。包饺子是一项团体工作。通常，一家人会参与到包饺子的工作中。有些人从小就学会包饺子，因而大多数中国人都知道怎么包饺子。” 谢谢！
凭海而居
Japanese food emphasizes pure, clean flavors, and spices are used rarely. Due to influences from Buddhism, meals are made up of foods with five different colors and flavors. The five flavors included are sweet, spicy, salty, bitter and sour. The five colors included are yellow, black, white, green, and red. Meals are also meant to balance and create harmony between the artistic presentation of the food, the selection of the serving piece, and the taste of the food itself. Meals are to be eaten slowly. Noodles in soups and salads are common for lunch. Hashi, or chopsticks are used to eat food in Japan.Some traditional Japanese foods are, sushi, steamed vegetables, rice and green tea. Fugu is a poisonous puffer fish that is a delicacy. When properly prepared, the toxins in fugu create a tingling effect after being eaten. Foods are also prepared seasonally. In winter, mandarin oranges are common. Cherry-blossom rice is prepared during spring and in September, abalone, cucumbers, and bamboo shoots are made.
木木停留
Guizhou province: Suan tang yu (fish in sour soup, 酸汤鱼)
贵州省：酸汤鱼
The cuisine: Like foodies in Sichuan and Hunan, Miao tribespeople in hilly Guizhou loves their food sour and spicy.
烹饪风格：像湖南和四川 爱好 美食的人们一样，居住在贵州山区的苗族人家也更喜欢吃酸辣口味的菜。
The dish: The soup is made with rice or tomatoes, pickled chilis and various herbs, and then cooked with freshly caught river fish for a super sour blend.
菜肴：酸汤鱼由酒酿或是番茄、泡椒和许多香草共同熬成，然后再放入刚抓回来的新鲜河鱼，即可做出超级酸爽的酸汤鱼了。
The thick, delicious broth has a persistent aroma. You can throw in tofu and other vegetables and eat it hot-pot style.
香浓美味的汤香味很持久，你可以像吃火锅一样，在汤中下些豆腐和其他蔬菜吃。
Hebei province: Lvrou huoshao (donkey meat sandwich, 驴肉火烧) 河北省：驴肉火烧
The cuisine: Much as it is in neighboring Beijing, Hebei cuisine is savory and sauce heavy, with an emphasis on the cut and color of the dishes.
烹饪风格：和邻近的北京菜有很多相似之处，河北菜很可口，酱油重，看重刀工和菜肴的颜色。
The dish: Brace yourself. Locals reckon donkey is as delicious as dragon meat, even though no one can provide much in the way of evidence of having eaten the latter.
菜肴：做好准备。当地人认为驴肉和龙肉一样美味，尽管没人能用文字证明有谁真的吃过龙肉。
Donkey meat is high in protein, low in cholesterol and has a finer fiber than beef. It's leaner than pork and lacks the funky odor of mutton. Sliced donkey meat is stewed and served between two pieces of ciabatta-like bread to make a Hebei-style sandwich.
驴肉蛋白质含量高，胆固醇含量低，而且比牛肉纤维细。驴肉又比猪肉瘦些，也没有羊肉那股膻味。片好的驴肉是炖好的，夹在两片像意大利脆皮面包模样的饼子中间，这样就做好了河北风格的三明治了。
Heilongjiang province: Harbin hongchang (Harbin red sausage, 哈尔滨红肠)
黑龙江省：哈尔滨红肠
The cuisine: Heilongjiang is among the coldest provinces in China, and its people eat lots of meat and Russian bread. The cuisine is typified by heavy sauce and deep-frying.
烹饪风格：黑龙江省是中国最严寒的省区之一，这里的人们会吃很多肉食和俄罗斯面包。烹饪风格就是酱油重，深油炸。
The dish: In the early 20th century, Russian traders brought this smoked pork sausage across the border into Harbin. Since then it's become a specialty of the city.
菜肴：20世纪早期，俄罗斯商人将这种熏猪肉肠从边境带到了哈尔滨。从那时起这种红肠就变成了当地的招牌菜。
Flavored with garlic and black pepper, hongchang is the perfect companion to dalieba bread and tastes even better with a pint of Harbin beer.
搭配大蒜和黑胡椒一起吃，红肠加上俄罗斯面包才最棒，再来一品脱哈尔滨啤酒感觉就更好了。
Hubei province: Sanxian doupi (three delicacies wrapped in tofu skin, 三鲜豆皮)
湖北省：三鲜豆皮
The cuisine: Three words sum up Hubei cuisine: steamed, fishy and soupy. 烹饪风格：“蒸、鱼、汤”这三个字就可以 总结 湖北菜。
The province is also famous for its delicious breakfast snacks, such as hot dry noodles and sanxian doupi.
湖北省也因其美味可口的早点闻名，比如热干面和三鲜豆皮。
The dish: Sanxian doupi is Hubei's answer to .The traditional breakfast from Wuhan is made with a delicious stuffing, a mixture of soft glutinous rice, egg, mushroom and pork, tucked into two pieces of tofu skin and then pan-fried until golden brown.
菜肴：三鲜豆皮是湖北的千层面。武汉的传统早点是用美味可口的馅儿做成的，软糯米，鸡蛋，蘑菇和猪肉混合，卷在两张豆皮里，然后放在油锅中炸至金棕色。
Hunan province: Duojiao yutou (steamed fish head with pickled chilis, 剁椒鱼头)
湖南省：剁椒鱼头
The cuisine: Also known as Xiang cuisine (湘菜), Hunan food is known to be just as hot as Sichuan, minus the numbing quality. Locals are partial to smoked and cured meats in their dishes.
烹饪风格：就是众所周知的湘菜，湖南菜和四川菜一样火辣辣，但却没有那股子麻劲儿。当地人偏爱熏肉和腌肉。
The dish: In addition to an irresistible combination of pickled chilis and the tender meat of a fish head, duojiao yutou is packed with nutrients, such as vitamin A and vitamin C, providing an instant boost.
菜肴：除了难以抗拒的泡椒和鲜嫩鱼头肉做成的美味，泡椒鱼头还含有很多营养物质，比如维生素A和维生素C，增进新陈代谢。
Instead of just red chilis, chefs use both green and red chilis to create a colorful mixture. Add the complimentary plate of egg noodles to the soupy fish dish to make a full meal.
除了红辣椒之外，厨师还会用到青椒和红椒搭配菜的颜色。在香浓的鱼汤中下入赠送的鸡蛋面就是完美的一餐了。
Inner Mongolia autonomous region: Kao yang tui (barbequed lamb leg, 烤羊腿)
内蒙古自治区：烤羊腿
The cuisine: From beef and mutton, to venison and ostrich, hearty Inner Mongolians never say no to barbecue.
烹饪风格：从牛肉到羊肉，再从鹿肉到鸵鸟肉，健硕的内蒙人从来都不拒绝烧烤。
The dish: This isn't the average meat-on-a-stick. It's an entire grilled sheep leg loaded with spices.
优质英语培训问答知识库
