關(guān)于中國早餐的英語文章
關(guān)于中國早餐的英語文章
是否食用早餐,如何搭配早餐的品種,對人體健康的影響都是極其重要的,對正處于生長發(fā)育階段小學(xué)生尤為重要。下面是學(xué)習(xí)啦小編帶來的關(guān)于中國早餐的英語文章，歡迎閱讀!
關(guān)于中國早餐的英語文章篇一
中國人心系中式早餐 豆?jié){油條
The culinary colonisation of the globe may now have us all eating the same old margherita pizzas and arrabiata pastas. But there is one last bastion of gastronomic independence: breakfast. The things we can bear to put in our stomachs right after rising are often the most culturally authentic things about us. And nowhere is that truer than in China.
烹飪方式在全球的殖民式推廣，或許讓我們現(xiàn)在全都吃著一樣的傳統(tǒng)瑪格麗特比薩和香辣番茄意大利面。但還有最后一座堡壘在堅守著烹飪方式獨立：早餐。我們能忍受一起床就吃下肚的東西，從文化角度而言往往是最真實地反映我們是誰的東西。而中國比其他任何地方都更符合這句論斷。
Nobody loves things western more than the Chinese, but when the sun comes up on any Chinese city the east dominates the breakfast trade. Like their ancestors before them, even the most westernised Shanghainese queue up before bamboo towers of steamed buns, spitting woks of crispy bottomed dumplings and steaming vats of rice gruel, to eat food that proudly declares its Chineseness.
沒有哪個民族比中國人更喜愛西方的東西，但在中國任何一座城市，當(dāng)太陽升起的時候，早點生意絕對是“東風(fēng)壓倒西風(fēng)”。哪怕是最西化的上海人，也會像他們的祖輩一樣，在碼得高高的一籠籠包子，一鍋鍋滋滋作響的鍋貼，和一桶桶熱氣騰騰的米粥前排隊等候，以享用這些自豪地宣告自己中國身份的食物作早餐。
They’ve got nothing against a good cornflake here or there, just for variety, or even an Egg McMuffin on the run, but a soup-filled bun made with dollops of pork fat — the much-loved Shanghai shengjian mantou — goes straight to the heart of mainlanders like no cornflake ever could. And of course, all that fat, salt and carbohydrate goes straight to the heart muscle too. But reason not the nutrients: at its best, breakfast is not just food, it is more like love.
中國人對偶爾吃一頓可口的玉米片早餐也不排斥，但只是為了換換口味，趕時間的時候他們甚至?xí)掖颐γψヒ粋€吉士蛋麥滿分當(dāng)早餐，可是只有飽含湯汁的生煎饅頭(上海人的最愛)才能直抵中國人的心房，那是任何玉米片永遠到不了的地方。當(dāng)然啦，那里面飽含的脂肪、鹽和碳水化合物也會直抵心肌。但別拿健康說事了，最好的早餐不僅是食物，它更像是一種“愛”。
One young millennial queueing at the neighbourhood “baozi” or steamed bun stall in Shanghai’s former French concession, said he was there for a bit of a bun “chaser” to the bowl of Cheerios he had consumed at home. East meets west in this young man, who says he’s just as happy to draw from either menu for his first meal of the day. But when it comes to taste? China wins hands down.
一個“千禧”世代的年輕人，正在上海前法租界居民區(qū)的包子鋪排隊買包子。這位年輕人說自己在家已經(jīng)吃了一碗脆谷樂(Cheerios)，來這兒想再吃點包子，補充點“硬貨”。東西兩種文化在這個年輕人身上交匯，他說作為一天之中的頭一餐，中式和西式早餐都能讓他吃得很開心。但論及味道，中餐毫不費力地贏了。
Wu Genfa, a baozi shopper old enough to be his grandfather, is having none of this fusion approach. “I don’t like foreign breakfast,” he says unapologetically. “We’ve been eating Chinese food for decades and if we suddenly change to foreign food, our stomach can’t get used to it,” he says.
隊伍里一位年紀足以當(dāng)那位年輕人祖父的食客，則完全無法接受中西混搭的吃法。他的名字叫吳根發(fā)。“我不喜歡外國的早餐。”他理直氣壯地說，“我們已經(jīng)吃了幾十年中國食物，如果突然改吃外國食物，我們的胃習(xí)慣不了。”
China’s stubborn adherence to its bun-and-rice-gruel antecedents means that even western fast food restaurants such as KFC have to learn to wrap a steamed bun to survive in the mainland breakfast market. In fact, KFC’s rice porridge with pork and hundred-year-old egg is so popular at breakfast time — paired with a deep fried pastry or “youtiao” for a set meal as low as class="main">
關(guān)于中國早餐的英語文章
中國對包子、米粥等傳統(tǒng)食物的頑固堅守，意味著即使是肯德基(KFC)這類西方快餐店都得學(xué)著做包子，才能在中國的早餐市場上生存。事實上，肯德基早餐時間供應(yīng)的皮蛋瘦肉粥(原文稱皮蛋為“百年老蛋”(hundred-year-old egg)——譯者注)配油條套餐(該套餐售價8元人民幣，約合1美元)極受歡迎，我去的時候經(jīng)常已經(jīng)賣光了。
In a city such as Shanghai, which celebrates its futuristic skyscrapers and hides historic neighbourhoods out of embarrassment, eating street food for breakfast may be the closest that most westerners get to traditional Chinese culture. And the best way to get up to speed on where to go — and how to tell a bun from a dumpling — is to take the “Street Eats Breakfast” tour, run by the offbeat guides UnTour.
在上海這樣一座為那些現(xiàn)代化摩天大樓而歡慶，而尷尬地把歷史悠久的老街區(qū)藏起來的城市里，去街頭小吃攤點吃早餐可能是大多數(shù)西方人與傳統(tǒng)中國文化最近距離的接觸。而想了解當(dāng)下吃早餐的好去處，以及分清包子和鍋貼，最佳方案就是參加另類旅游社UnTour組織的“街頭小吃早餐”之旅。
When the FT recently tagged along, Pennsylvanian Mitch Conquer, our guide, taught us everything from how to slurp the soup out of scalding dumplings, to the creation myth of the baozi (which holds that the buns were filled with meat and shaped like human heads to offer as sacrifices when plague hit a Chinese army nearly two millennia ago). Rival that, you cornflake connoisseurs.
英國《金融時報》近日也參加了一次。我們的導(dǎo)游米奇•康克爾(Mitch Conquer)來自美國賓夕法尼亞州，他教給了我們很多知識，從如何從滾燙的鍋貼里吸出湯汁，到包子誕生的故事(傳說將近兩千年前，一只中國軍隊遭遇瘟疫，人們用面皮包上肉餡，捏成人頭的形狀，當(dāng)做祭品供奉，這就是包子)。玉米片行家們，你們拿什么跟這個比?
But for all that Shanghai loves its buns, street eats of all varieties are under threat in China, says Anna Greenspan, author of Shanghai Future: Modernity Remade. Soon after I moved to China in 2008, for example, the city tore down one of the most famous and best-loved food streets, Wujiang Road, leaving Starbucks, McDonald’s and Subway in its place. “In the developed world, there is a renaissance of street food culture, with the food trucks,” she says. Not so in China, where street food markets are seen as unhygienic, noisy and just plain un-futuristic. In December, yet another famous Shanghai food street was demolished.
盡管上海人如此喜愛他們的包子，但《上海未來：重建現(xiàn)代性》(Shanghai Future: Modernity Remade)一書的作者安娜•格林斯潘(Anna Greenspan)說，在中國，各種街頭小吃都正面臨威脅。舉個例子，2008年我剛到中國不久，上海拆掉了最著名、最受歡迎的美食街之一，吳江路小吃街，現(xiàn)在那里只有星巴克(Starbucks)、麥當(dāng)勞(McDonald's)和賽百味(Subway)了。安娜•格林斯潘說：“在發(fā)達國家，一輛輛流動食品車所代表的街頭食品文化正在復(fù)興。”在中國則不是這樣，街頭小吃市場在這里被認為是不衛(wèi)生的、嘈雜的，而且毫不現(xiàn)代化。去年12月，又一條上海著名的美食街被拆除。
To add insult to injury Shanghai’s largest state-owned food group, Bright Food, recently bought the British breakfast icon Weetabix, and is working hard to introduce western shredded wheat and milk culture to China. Good luck with that. Weetabix seems to be tackling the snack market first, recently introducing green tea and dark chocolate Alpen cereal bars, just for the China market. But outside the Jiadeli supermarket, opposite the bun stall where UnTour took us, Yue Yumei, 53, says she’s never even heard of Weetabix. Vive la dumpling, I say: let them eat street food.
無異于往傳統(tǒng)街頭小吃傷口上撒鹽的是，上海最大的國營食品集團光明食品(Bright Food)最近收購了英國代表性早餐食品品牌維他麥(Weetabix)，而且該集團正努力將西方的牛奶麥片文化引入中國。祝他們好運吧。維他麥似乎想先打入零食市場，近來推出了專門面向中國市場的綠茶和黑巧克力歐倍(Alpen)谷物棒。但在一家“家得利”(Jiadeli)超市外面，就在UnTour帶我們?nèi)サ囊患野愉亴γ妫?3歲的岳玉梅說她從沒聽說過維他麥。鍋貼萬歲，我要說，他們想吃街頭食品就讓他們吃吧。
關(guān)于中國早餐的英語文章篇二
早餐的重要性 The Importance of Breakfast
As people are so busy with their work, they go to work directly in the morning without eating breakfast. Some people think not having breakfast does no influence on their body health. Some believe breakfast is important to people’s body health. In my opinion, I’m convinced that we should have breakfast because it is good for our body health.
人們都忙于自己的工作，所以在早上都會選擇直接上班，而不吃早餐。一些人認為不吃早餐不會影響自己的身體健康。一些人認為早餐對健康很重要。就我來說，我覺得為了身體健康著想，我們應(yīng)該吃早餐。
First of all, breakfast offer us the energy we need for the day. Before breakfast, our body has consumed all the energy we get from previous meal. Consequently, we need to eat some food in the morning to get enough energy and nutrient to support our body. If we don’t have breakfast, then we have no enough energy to do our work efficiently.
首先，早餐能夠給我們提供自己一天所需的能量。在吃早餐前，我們的身體一斤高消耗完了前一餐的食物提供給我們的能量。說以，我們需要在早上吃點兒東西來給我們的身體提供一些能量和營養(yǎng)。如果我們不吃早餐，那么我們沒有足夠的能量，這樣會導(dǎo)致我們工作效率低。
Secondly, people who skip breakfast will get weight easily. If you don’t have breakfast, then you will eat more food at noon and in the evening. Generally speaking, we don’t have much excise in the evening while we eat too much food. As a result, the surplus calorie will be stored in our body and make us fat.
其次，不吃早餐的人更容易肥胖。如果不吃早餐，你將會在中午和晚上吃大量的食物。通常來說，一般人們在晚上的活動量會很少，但是，我們由于吃了太多的食物，那些多余的熱量會儲存在我們的身體里，讓我們變胖。
All in all, people should eat breakfast for the good of our health and for the good of keeping a good body shape.
總之，人們應(yīng)該吃早餐，不僅為了身體健康著想，也為我們能夠保持一個好的身材著想。
關(guān)于中國早餐的英語文章篇三
中式早餐
Mainland China
北方：
花卷 huājuǎn、饅頭mántou 、燒餅shāobǐng 、包子bāozi 、豆?jié){。
南方：
糍飯團ci fan tuan、油豆腐粉絲yóu doù fu fěnsī 、咸鴨蛋、咸菜、松花蛋配白粥plain rice porridge served with numerous side dishes such as salted duck eggs, pickled vegetables, and century eggs、甜漿或鮮漿配燒餅油條sweetened or savoury soy milk served with shāobǐng or yóutiáo、腸粉rice noodle rolls、炒面fried noodles、發(fā)糕fagao 、煎餅、蘿卜糕lúobogāo 、粽子zòngzi 。
Taiwan
In Taiwan, breakfasts tend to be a mix of Northern and Eastern Chinese dishes and the traditional south-eastern Chinese fare. This is more pronounced in cities with high proportions of people of mainland Han Chinese descent, such as Taipei. 由于歷史的因素，臺灣的早餐沒有鮮明的本地特征，而是中國各地的混合體。
Hong Kong
In a Hong Kong cha chaan teng breakfasts might consist of Hong Kong-style milk tea, coffee, ham, and fried eggs, and a bowl of macaroni soup with ham. In upmarket restaurants or hotels, however, standard English and Continental breakfasts are served。
港式茶餐廳的早餐包含有港式奶茶、咖啡、火腿、煎蛋、火腿通粉。而高檔的飯店或者酒店里還會提供標(biāo)準(zhǔn)的英式和歐式早餐。
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