關於美食的英語文章閱讀短文欣賞
民以食爲天，美食的話題總是圍繞在我們周圍，因爲我們少不了它。今天本站小編在這裏爲大家介紹關於美食的英語文章閱讀，希望大家喜歡這些英文短文!
中國北方美食漂洋過海 征服紐約
It’s easier to stumble on Taste of Northern China than to find it. The address is 88 East Broadway, but the storefront is around the corner, on Forsyth Street, with a mysterious 106 above the door (a suite number, it turns out). The name Taste of Northern China appears on the menu but not on the sign out front, or at least not in English — the Chinese characters translate roughly as Northern Delicacies, with the not-so-helpful English addendum China Local Cuisine.
偶遇“北方美食”可能還容易些，專門去找反倒不易。它的地址是百老匯東88號，但是店面實際上在街角另一邊的福賽斯街，正門上方有個神祕的106號(後來才知道是套房的編號)。菜單上有英文店名Taste of Northern China，門面上只有中文店名，旁邊加的英文註釋“China Local Cuisine”(中國地方美食)沒有太大幫助。
No matter. You’re here now, with a fistful of skewers in loose foil, smoky, salty and heady with cumin and chile: a talonlike whole green pepper, longer than the stick it’s impaled on and crazily hot; string beans cut into two-inch clips and speared horizontally, evoking vertebrae; beautifully tender little chicken hearts, lean and closer to steak than chicken; nubs of translucent beef tendon, to work the jaw; cauliflower freckled with char; a squid’s snaking arm.
不管怎樣，反正你已經來了，手裏拿着一把烤串，它們用箔紙鬆散地包着，散發出煙燻味和鹹味，上面撒着誘人的孜然和辣椒：整隻尖青椒像爪子一樣，比竹籤還長，特別辣;四季豆切成兩英寸長的條，橫着串起來，讓人想起脊椎;柔嫩的小雞心含脂肪少，更像牛排，不像雞肉;透明的牛筋塊很有嚼頭;花椰菜上佈滿碳烤的斑點;魷魚腿像蛇一樣彎曲。
Best is the griddle pancake, as it’s called on the menu, a disc of dense yet somehow still fluffy flatbread that suggests an oversize English muffin, dusted (no, that’s too delicate a word — dredged) in more of that salt-cumin-chile mix and thrust on two skewers to stay upright. It is such a pleasure to carry it, like a lollipop, through the streets of Chinatown, taking small bites of the warm, fragrant bread with the sheerest barbecue crust. Someone could serve these at Smorgasburg with artisanal salts and make a killing.
最好吃的是烤饢，它是一種扁圓麪包，筋道而又不失蓬鬆，有點像大號英式鬆餅，串在兩根竹籤上以保持直立，上面灑着(不對，應該說是塗着)更多鹽、孜然和辣椒混合物。它就像個棒棒糖，拿着它走在唐人街的大街小巷上，咬一小口這溫暖芳香的麪包(外層像燒烤的脆皮)，很有幸福感。要是有人在Smorgasburg美食跳蚤市場上供應這種烤餅，和藝術鹽一起賣，一定會很暢銷。
A staple of the Uighur community in northwestern Xinjiang Province, the bread appears elsewhere on the menu stuffed with long-braised, half-collapsed pork with flickers of ginger, garlic, cassia, cloves, coriander and star anise — a Chinese burger, or rou jia mo. It shows up in soup, too, chopped down to the size of mah-jongg tiles and bobbing among translucent mung-bean noodles and thin, pliant strips of lamb.
這種饢是中國西北部新疆的維吾爾人的主食。它還出現在菜單的其他地方，比如肉夾饃，就是把豬肉用姜、蒜、桂皮、丁香、芫荽和大茴香燉得爛熟，用這種餅夾着。這種饢還出現在湯裏，被切成麻將塊大小，和透明的綠豆粉絲、柔韌的薄羊肉片一起在湯裏浮動。
The restaurant’s owner, a robust woman named Hui Jun Wang, is from Henan Province in the east, on the North China Plain. Seamed with rivers and railways, with six other provinces at its borders, Henan has been crossed by strangers from strange lands since Silk Road days. Perhaps accordingly, the menu here draws a wide map.
這家餐館的主人是個健壯的女人，名叫王慧君(音譯)，來自華北平原的河南省。該省河流與鐵路線縱橫交錯，與六省接壤，從絲綢之路時起就有南來北往的旅人經過。也許這就是餐館菜單融合了好幾省美食的原因吧。
From Hubei Province, Henan’s southern neighbor, comes re gan mian, or hot-dry noodles: muscular strands, clingy but not sticky, cooked the night before and doused with sesame oil, then cooked again and tumbled with sesame paste, salted chiles and scallions. This is breakfast in Wuhan, Hubei’s capital, and hot only in temperature, more punchy than spicy.
熱乾麪來自河南省南側的湖北省：麪條筋道，有黏性但不粘牙，前一晚煮好，淋上芝麻油，第二天早上再煮一下，加入芝麻醬、鹹辣椒和蔥花攪拌。它是湖北省省會武漢的早點，這裏的“hot”是說麪條是熱的，並不太辣，很有嚼頭。
The former occupant of the shallow, stall-like space was Xi’an Famous Foods, now a thriving restaurant chain. A few Xi’an specialties, from Shaanxi Province to the west, are reprised here, including liang pi, gluten noodles in sesame paste and rousing vinegar, with the balance tilted toward the tang. Rugged hunks of gluten are tossed in, springy touches among crunchy sprouts, peanuts and cucumber.
“北方美食”位於一處路邊攤式的狹窄空間，以前屬於一家名叫“西安名吃”(Xi’an Famous Foods)的餐館，如今“西安名吃”已發展成一個興隆的餐飲連鎖公司。西安是河南省西側的陝西省的省會，那裏的幾種特色小吃這裏也有，比如涼皮，它是一種麪筋麪條，以芝麻醬和爽口的陳醋調味，兩者相得益彰、味道濃郁，並配上粗糙、有彈性的麪筋塊以及脆脆的豆芽、花生和黃瓜。
Qishan noodles, also from Shaanxi, are chewy bands in a hot-sour broth, topped by a chile-plowed heap of minced pork, carrot, wood-ear mushrooms and day-lily buds, with the faintest leavening from a crush of fresh parsley. “It looks like an exploded dumpling,” one of my companions said, and then we fell silent, chopsticks warring over it. (Note that this dish appears on the paper menu as “noodles with ingredients” and on the photo menu as simply “pork noodles.”)
岐山臊子面也來自陝西，麪條筋道，湯是酸辣味的，裏面有辣味碎豬肉、胡蘿蔔、木耳和黃花菜混合物，新鮮的碎歐芹更爲之增添風味。“看起來像是餃子爆炸了，”一個同伴說。說完我們都陷入沉默，開始用筷子跟麪條大戰。提醒一下，這種面在紙質菜單上寫的是noodles with ingredients(帶配料的麪條)，在配照片的菜單上只簡單地寫着pork noodles(豬肉麪條)。
The widest noodles of all lurk in a nearly red broth mobbed by hunks of beef, cabbage and whorls of onion, with the added vehemence of doubanjiang, hot fermented bean paste, in the style of Sichuan Province to the southwest.
最寬的麪條隱藏在近乎紅色的湯裏，被牛肉塊、捲心菜和洋蔥捲包圍，調料是濃烈的豆瓣醬(來自中國西南部的四川省)。
Yes, the tiles are slightly grubby. There are only a few stools along an orange wall. The Manhattan Bridge rattles above. You must pay in cash, but this is easy at $1.25 a skewer, with not a dish over $8.
是的，瓷磚有點髒。只有幾張凳子放在一面橘色的牆邊。曼哈頓大橋的喧鬧在頭頂響起。必須用現金支付，但這不是什麼問題，因爲一個烤串才1.25美元，一餐不會超過8美元。
On a recent evening, after my friends and I had finished eating at the counter, Ms. Wang bustled out from behind the cash register, smiling and making shooing gestures. There were customers waiting on the sidewalk, and we’d lingered long enough.
前不久的一個晚上，我和朋友們在櫃檯邊用完餐，王女士急忙從收銀臺後面跑過來，微笑着示意我們離開。人行道上有顧客在等，我們逗留的時間太長了。
關於美食的英語文章閱讀篇二哪些中國美食堪稱世界非物質文化遺產
Chinese food- or at least some portion of it - may be soon joining the likes of kimchi andMediterranean food on Unesco's list of intangible cultural heritage items.
中國美食，或者至少是其中一部分，可能將很快加入韓國泡菜和地中海食物的行列，進入聯合國教科文組織(Unesco)的非物質文化遺產名錄。
The Chinese Cuisine Association, which tried to get Chinese cuisine on the list in 2011 when itproposed more than 30 foods and food-preparation techniques, is making another go atgetting Chinese food on the organization's list. But this time, they're making a more targetedrecommendation.
中國烹飪協會在2011年就曾試圖讓中國美食加入非物質文化遺產名錄，並在當時申報了逾30種食物和烹飪技藝。如今，該協會再次作出嘗試，然而這一次，他們的推進更加具有針對性了。
'One thing is certain,' says Bian Jiang, the association's vice director. 'We're not going to getChinese cuisine in general listed.'
該協會副會長邊疆稱，有一件事是確定的，那就是該協會將不再會把中國美食打包申請了。
The association tried that tactic in 2011, he says. But the attempt didn't even make it pastBeijing's Ministry of Culture, which has to approve all Unesco bids.
他說，該協會在2011年曾嘗試過這一策略，但是甚至都沒有在中國文化部獲得通過。“申遺”均需要先獲得文化部的批准。
So this year, the association is putting together a panel of experts to narrow down the list.
所以今年，該協會召集了一個專家團隊來縮短名單。
'Chinese cuisine is so complicated and complex that it's hard for the Unesco officials tounderstand it as a whole,' Mr. Bian says. 'In the end, we will probably choose one specificfood, like dumplings, or a kind of cuisine technique,' such as pickling, he says.
邊疆稱，中國美食體系龐大、複雜，Unesco官員把它作爲一個整體去理解是很難的。他說，最終他們可能將會挑選一種特色食品(例如餃子)，或者一種烹飪技巧(例如醃製)。
The intangible cultural heritage list is Unesco's attempt to honor things like rituals andcommunity-based activities, intended especially for cultures that may not have Machu Piccusor Parthenons. The intangibility, in turn, sometimes translates into something as tangible asfood and its preparation. In 2013, both Koreas' kimjang - the making and sharing of kimchi -and the Mediterranean diet made the list. The Mediterranean diet, Unesco says, brings aboutmoments 'of social exchange and communication, an affirmation and renewal of family,group, or community identity,' which might be translated into drinking wine at three-hourlunches.
Unesco設立非物質文化遺產名錄，目的在於對儀式和民俗文化表示敬重，尤其是對可能沒有馬丘比丘(MachuPiccus)或帕特農神廟(Parthenons)的文化。而非物質這個詞，有時候就可以解讀爲美食及其工藝這類的東西。在2013年，韓國的泡菜(既包括製作又包括分享)以及地中海餐飲都進入了該名錄。Unesco稱，地中海餐飲反映了社會交流和溝通，是對家庭、集體或者社區身份的一種確認和延續，這也許可以解讀爲在一頓吃了三個小時的午餐時喝酒。
So which Chinese foods should make the Unesco list? Opinions are nearly as diverse asChinese cuisine itself.
那麼，哪些中華美食應該被列入Unesco文化遺產名錄呢?就像玲琅滿目的中華美食一樣，人們給出的答案也是五花八門。
Judith Farquhar, author of 'Appetites: Food and Sex in Post-Socialist China,' says she'd go fordumplings.
《饕餮之慾：當代中國的食與色》(Appetites: Food and Sex in Post-Socialist China)一書的作者馮珠娣(Judith Farquhar)說，她認爲餃子該上榜。
'They have a certain symbolic form, they have an inside and outside, and include meat andgrain, the two fundamental divisions of food for Chinese cuisine,' she says. 'Dumplings have asocial life - they're made in groups and eaten in groups.'
她說，餃子有特定的符號形式，有外表有內在，兼有肉和小麥這兩種中華美食的基本元素。餃子擁有社交生活，它們成羣做好，吃的時候也是成羣下肚。
Qu Hao, a Chinese chef who won the China Golden Chef Award given by The Chinese CuisineAssociation, recommends braised sea cucumber with leeks because it 'enjoys a long history,' hesays. 'Many famous Chinese chefs have contributed to the development of this dish, and it'snow widely known by Chinese people, even though it is a Shandong specialty. '
曾被中國烹飪協會授予“中華金廚獎”榮譽稱號的屈浩推薦大蔥燒海蔘，理由是這道菜歷史悠久。他說，許多中國名廚爲這道菜的發展做出了貢獻，雖然這是一道山東名菜，但在國內家喻戶曉。
Tim Sedo, a history professor at Concordia University in Montreal who makes a YouTubecooking series with his wife, has a different idea: Hangzhou food.
康卡迪亞大學(Concordia University)歷史學教授塞多(Tim Sedo)給出了不同的答案：杭州菜。塞多和他的妻子製作烹飪系列視頻，並在YouTube上發佈。
To make a long story short, a famous Song dynasty hero named Yue Fei defended the countryfrom northern invaders and became a folk hero and a symbol of loyalty. The story goes thathe died in a Hangzhou prison - betrayed by his captors.
一些杭州菜具有歷史淵源，宋代名將岳飛英勇抵抗大金國的侵略，成爲名族英雄以及忠誠的象徵。但他遭人背叛，據說是在杭州的一個牢中被毒死的。
Hangzhou, in turn, 'has a lot of food that represents the people's hatred for these people,' hesays, such as the fried bread, youtiao, which stands for 'the frying of the two characters' whobetrayed Yue Fei, says Mr. Sedo.
塞多說，正因爲如此，在杭州有很多食物代表了對陷害岳飛的那些人的憎恨。例如油條，代表對陷害岳飛的兩個人物施以下油鍋的酷刑。
Mindi Schneider, a professor at the International Institute of Social Studies at the Hague in theNetherlands, goes one step further in her idea, recommending indigenous Chinese pigbreeding - and the fatty pork that you get from it.
在位於海牙的國際社會科學研究所(ISS)擔任教授的謝敏儀(Mindi Schneider)提出了更進一步的想法，推薦中國本土生豬養殖技術以及所得到的高脂肪的豬肉。
'China is the actual home of the pig, which was domesticated there between 6,000 and 10,000years ago. And each place has a local adapted pig breed. It's really diverse. You really need topreserve that indigenous livestock breed,' she says. Ms. Schneider published a four-pageproposal for her idea.
她說，中國是飼養家豬的鼻祖，早在6,000至10,000年前就實現了家豬飼養。每個地方都有當地培育的生豬品種，各有不同。這些本土牲畜品種很有必要被保留下來。謝敏儀發表了一份四頁紙的報告來闡述其想法。
No surprise that Shi Xiusong, chef and general manager of Da Dong Roast Duck restaurant,recommends his restaurant's specialty dish as a combination of inheritance and innovationwith a storied history. Meanwhile, Shu Qiao, editor of the Chinese Epicure magazine and anauthor of several books about food, recommends fermented tofu and Shaoxing wine.
大董烤鴨店的廚師兼總經理石秀鬆推薦自己餐廳的特色菜餚，稱其兼具傳奇歷史的繼承和創新。與此同時，中國雜誌《悅食Epicure》主編兼幾本美食書籍的作者 俏推薦了臭豆腐和紹興黃酒。
Unesco, for its part, has nothing to say about this stage of the process. 'We cannot speakabout any specific possible nomination,' writes Frank Proschan, the Paris-based chief of theProgramme Implementation Unit of the Intangible Cultural Heritage Section at Unesco.
Unesco未透露評選的進程。該機構非物質文化遺產名錄規劃實施部門主管Frank Proschan稱，他們不能談論任何特定的提名。
After the Chinese Cuisine Association picks its top choice, it goes to the Ministry of Culture inMarch. In June or July, the Ministry will make its application to Unesco, but the results won'tappear until the following November, Mr. Bian says.
邊疆說，中國烹飪協會確定其首選提名後，將在明年3月申報至文化部。明年6月或7月，中國文化部將向Unesco申報，要到11月份纔會有結果。
China has had luck with other intangibles on the Unesco list: using the abacus for mathematicalcalculations (2013), shadow puppetry (2011), acupuncture and moxibustion (2010) and blockprinting (2009). Maybe someday dumplings or fatty pork will join the canon.
在Unesco非物質文化遺產名錄上，中國已取得的收穫包括：使用算盤進行數學教學(2013年)，皮影戲(2011年)，鍼灸艾灸療法(2010年)以及雕版印刷(2009年)。或許有一天餃子或高脂肪的豬肉也將上榜。
關於美食的英語文章閱讀篇三江南水鄉烏鎮美食攻略
Delicious seafood i of course, a staple of this water town. Local favorites such as steamed fishshouldn't be missed; but non-seafood dishes are also popular, like the braised mutton.
美味的海鮮自然是這座水鄉的招牌菜。當地最受歡迎的美食，例如蒸魚，是絕對不容錯過的;不過非海鮮類美食也很受歡迎，譬如紅燒羊肉。
For dessert, try the delicious and beautifully presented Gusao Cake, served in a traditional redlacquered box.
至於甜點，不妨試試可口又好看的姑嫂餅，這些餅會被盛在一個傳統的紅漆盒子中端上來哦。
Sanbai wine, a liquor distilled from rice or sorghum, is still made by hand in old-fashioneddistilleries using the same methods that have been employed for centuries.
三百酒是一種由大米或高粱蒸餾而成的酒。在老式釀酒廠裏，人們仍然以純手工的方式按數百年沿襲下來的方法釀酒。
Also try the delectable chrysanthemum tea that is a specialty of the region.
你還得試試甘美的菊花茶，也是本地特產哦。
Wuzhen has plenty of night life as well. Visit Chashi Jie for lively cafes and bars to enjoy yourleisure time. For entertainment, take in a show on the ancient Xiuzhenguan Square stage, orthe Xizha stage that floats on the water.
烏鎮同樣有豐富的夜生活。到茶市街那些熱鬧的咖啡廳和酒吧享受休閒時光吧。要找娛樂消遣則可以到修真觀的古戲臺，或是到西柵水上戲臺看錶演。
With many sites of historical and cultural interest, the poetic town of Wuzhen deserves to be onyour first touring destination in China.
烏鎮這座充滿了詩意的小城擁有衆多歷史和文化景觀，值得成爲你中國之旅的第一站。
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