關(guān)于中國食物和飲食的7個常見誤解(下)
7 COMMON MISCONCEPTIONS ABOUT CHINESE FOOD AND EATING譯文簡介
讀到關(guān)于中國食物烹飪和文化方面的東西很有趣。
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You have jotted the misconceptions on chinese food really well. Food varies by location and people and is modified to suit the culture and taste preferred by the locals.
你對人們對中國菜的誤解已經(jīng)說得很清楚了。食物因地區(qū)和人群而異,并經(jīng)過調(diào)整以適應(yīng)當(dāng)?shù)厝似珢鄣奈幕涂谖丁?/b>
True. True. Good varies by location and two different places can serve the same cuisine but in vastly different ingredients, style and taste.
太對了。兩個不同的地方可以提供相同的菜肴,但在原料、風(fēng)格和口味上有很大的不同。
Like you said, I’ve noticed that Chinese food is very different in Japan and in the USA and even between California and Arizona. When I ate Chinese in Japan, it wasn’t fried and was heavy on vegetables and light on the sauce. It was pretty healthy. In California, the Chinese restaurants seem to have more variety than here in Arizona where I am now. Arizona seems to have a lot more fried dishes too. I think it’s just smart marketing — the restaurants are targeting the eating habits of the local population.
就像你說的,我注意到中國食物在日本和美國,甚至在加州和亞利桑那州都很不一樣。我在日本吃中餐時,中餐不是油炸的,多放蔬菜,少放醬汁,非常健康。在加州,中國餐館似乎比我現(xiàn)在所在的亞利桑那州更多樣化。亞利桑那州似乎也有很多的油炸菜。我認(rèn)為這是一種聰明的營銷方式——餐館關(guān)注的是當(dāng)?shù)鼐用竦娘嬍沉?xí)慣。
Sounds like you’ve eaten widely over the years. I wonder what it is with some places preferring to eat more veggies or more meat over other food groups. The food you are in Japan sounds delicious. I’ve always been amazed at how much fried food there is in the States…and all of the fried desserts there, for instance the fried Mars bar
聽起來你這么多年吃過很多東西。我想知道為什么有些地方的人們比起其他食物種類更喜歡吃蔬菜或肉類。你在日本吃的食物聽起來很好吃。我總是驚訝于美國有這么多的油炸食品,還有所有的油炸甜點(diǎn),例如油炸巧克力棒
Wow! I hadn’t heard of the fried Mars bar. Someone told me they were selling fried butter at a carnival. And now there’s fried Twinkies. I really surprises me what they will fry. I like the crunch of fried food though.
哇!我還沒聽說過油炸巧克力棒呢。有人告訴我他們在狂歡節(jié)上賣油炸黃油。現(xiàn)在又有了油炸奶油夾心餅。我真的很驚訝他們會炸出什么來。不過我喜歡油炸食物的脆脆感。
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Those takeout boxes came from Chicago?!! And were for oysters? Wow, I am learning. I knew many of these stereotypes weren’t correct after having dated a few Chinese men but I’m glad you’re sharing the info here so that more people come to realize the richness of the culture Well written, Mabel.
那些外賣盒是芝加哥發(fā)明的?!!那吃牡蠣呢?哇,我正在學(xué)習(xí)這些知識。在和一些中國男人約會后,我知道這些刻板印象中的很多都是不正確的,但我很高興你在這里分享這些信息,這樣更多的人就會意識到中國文化的豐富多彩。寫得好,梅布爾。
Yes, the takeout boxes that sometimes look like small pagodas originated in the States! There is so much to learn about Chinese food. I still am learning so much about Chinese food. Thank you so much. Always love it when you stop by, Chrisy
是的,那些有時看起來像小寶塔的外帶包裝盒產(chǎn)自美國!關(guān)于中國菜要學(xué)的東西太多了。我仍然在學(xué)習(xí)很多關(guān)于中國食物的知識。非常感謝。每次你來看我的博客我都很高興,克麗絲
Chinese food is something that people would be familiar with in some form or the other. Interesting to read about Chinese food cuisine along with the cultural aspects.
You are so right in pointing out that we generally associate Chinese food with fried rice and noodles and dim sum. So, it comes to me as a surprise to know that dim sum originated in Hong Kong, not in China. Also, this is the first time I am hearing about dim sim.
It is interesting to know about fusion dishes that do not require to be served with rice or noodles, and that Chinese takeaway containers are an American invention. Chinese food is available all over India is heavily customized to suit the local taste. At most places, it hot, crispy, tangy and spicy, while a very few restaurants serve it light, which is what I prefer.
Being a pet lover, I do not find the concept of Yulin festival to be appealing, but good to know that people are organising campaigns against it.
Another interesting observation that I agree with is that in the Western corners of the world, serving portions are much bigger compared to that in Asia. Btw all the foodstuff in the pictures (especially the dim sum) looks absolutely yummy!).
中國菜是人們以某種形式熟悉的東西。讀到關(guān)于中國食物烹飪和文化方面的東西很有趣。
你說得很對,我們通常把中餐和炒飯、面條和點(diǎn)心聯(lián)系在一起。所以,當(dāng)我知道點(diǎn)心起源于香港,而不是中國大陸時,我感到很驚訝。而且,這是我第一次聽說中式點(diǎn)心。
有趣的是,有些融合菜不需要和米飯或面條一起上桌,中國的外賣容器是美國人發(fā)明的。在印度各地都能買到中國菜,都是根據(jù)當(dāng)?shù)乜谖读可矶ㄖ频摹T诖蠖鄶?shù)地方,辣、脆、香,而很少有餐館提供清淡的,但這是我喜歡的。
作為一個寵物愛好者,我不覺得玉林狗肉節(jié)這個概念有什么吸引力,但很高興知道人們正在組織反對它的活動。
另一個我同意的有趣的觀察是,在西方世界的中餐廳,提供的份量要比亞洲大得多。順便說一句,照片里所有的食物(尤其是點(diǎn)心)看起來絕對好吃!
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Agree that many people these days would be familiar with Chinese food. Wherever you go there is usually at least one Chinese or Asian restaurant serving some kind of Chinese food – whether it is traditional Chinese food or the modern variety.
If you come to Australia, you can try the dim sim. It is not hard to find and is usually available in most shopping centre food courts at one of the Asian food stalls.
It is fascinating to hear about Chinese food in India, and how it is localised to suite local palates. Sounds like a lot of Chinese food in India is spicy with very bold flavours – probably Sichuan cuisine might be more popular with people living in India. Since I’m not good with spicy, I’m guessing it might be too spicy to me. All the food stuffs in this picture were delicious. The dim sum and pastries made such a great snack, and wouldn’t mind having some again right now.
Yes the weekend is here, Somali. Hope you have a good weekend with good food
我同意現(xiàn)在很多人都很熟悉中國菜。無論你去哪里,通常至少有一家中國或亞洲餐館提供某種中國食物-無論是傳統(tǒng)的中國食物或現(xiàn)代改良菜。
如果你來澳大利亞,你可以試試中式點(diǎn)心。它并不難找到,通??梢栽诖蠖鄶?shù)購物中心的美食廣場或亞洲美食攤買到。
聽到中國菜在印度的情況,以及它是如何本土化以適應(yīng)當(dāng)?shù)乜谖兜?,這很有趣。聽起來很多印度的中國菜都很辣,味道非常大膽——可能四川菜更受印度人的歡迎。我不太喜歡吃辣的,我猜可能是對我來說太辣了。這些照片里所有的食物都很美味。點(diǎn)心非常棒,我現(xiàn)在不介意再吃一些。
是的,周末到了,祝你周末吃得開心。
Mabel, it might be Sichuan cuisine, but we know it only as Chinese. Surprisingly, the food that I had in Shanghai and Beijing was very different from the Chinese food that we get in India. Your post helped me to understand the difference
梅布爾,這些可能是川菜,但我們只知道它是中國菜。令人驚訝的是,我在上海和北京吃的食物和我們在印度吃的中國食物非常不同。你的文章幫助我了解了其中的區(qū)別
There is always something different about each dish wherever we eat it. And that’s what makes food so fascinating. Hope you get to eat more Chinese dishes at some point, in India or abroad
無論我們在哪里吃,每道菜都有不同的地方。這就是食物如此迷人的原因。希望你能多吃點(diǎn)中國菜,不管是在印度還是在國外
Interesting read. I guess the problem starts with using the generic term, “Chinese Food”. Perhaps Chinese food should just be classified by region. However, as you say, food evolves depending on which country it is being served in and where the restaurant/chef/owner is from, and whether they are traditional, experimenting or adapting to local ingredients.
But you’re right, to many people chinese food means fried rice, sweet and sour and a couple of other dishes. If you’re a restaurant owner you’re going to always have these on the menu, and that perpetuates a stereotype.
有趣的文章。我想問題始于使用“中國菜”這個通用術(shù)語。也許中國菜只應(yīng)該按地區(qū)分類。然而,正如你所說,食物的發(fā)展取決于它是在哪個國家供應(yīng)的,餐廳的廚師和老板來自哪里,以及他們是傳統(tǒng)的、創(chuàng)新的還是力求適應(yīng)當(dāng)?shù)氐氖巢摹?br /> 但是你是對的,對很多人來說,中餐意味著炒飯、糖醋里脊和其他一些菜。如果你是一家中餐館的老板,你的菜單上總是會有這些菜,這就形成了一種刻板印象。
Thanks, Dragon. You are spot on with that term ‘Chinese food’, that it is generic – but so many of us are familiar with it and now some form of China food. While this may perpetuate stereotypes, I like to see it as also a good thing.
Food does vary from region to region and eating a certain cuisine in a certain area might surprise us – probably like how you had a such a great yum cha in San Francisco
謝謝你。你對“中國菜”這個詞的理解是正確的,它是個通用詞——但我們很多人都對它很熟悉,現(xiàn)在對某種形式的中國菜也很熟悉。雖然這可能會使人們的刻板印象延續(xù)下去,但我認(rèn)為這也是一件好事。
食物確實因地區(qū)而異,在某一地區(qū)吃到某一種美食可能會讓我們驚訝——就像你在舊金山吃了非常棒的港式早茶。
It sounds like “Chinese” food in Australia has something in common with what we get in the US — huge portions. Here it is also very salty, so even though often delicious, it really maxes out our daily sodium consumption. I’ve never been to mainland China, but I will say some of the best food (of any kind) I’ve ever had was in Taipei. (and I’m with you on the hot spices, I don’t order the ones with chili pepper pictures beside them on the menu!)
聽起來澳大利亞的“中國”食物和我們在美國吃的有一些共同點(diǎn)——份量很大。這里的中國菜也很咸,所以雖然通常很好吃,但它確實會使我們每天的鈉攝入量超標(biāo)。我從來沒有去過中國大陸,但是我要說我吃過的一些最好的食物是在中國臺北。(關(guān)于辣味,我也同意你的看法,我不會點(diǎn)菜單上旁邊有辣椒圖案的那種菜!)
True, a lot of the Chinese food in Australia is big portioned and salty. Haha! The chilli peppers on the menu is a good indication on the menu of spiciness. Like you I stay clear of those because they do mean hot.
沒錯,澳大利亞的很多中餐份量都很大,而且很咸。哈哈!菜單上的辣椒可以很好地說明這種菜的辣度。和你一樣,我也不碰那些菜,因為它們真的很辣。
Such an interesting post!… I had no idea there were so many variations as far as Chinese Cuisine is concerned (as you mention in point 1). Yes, you are right: Ignorance leads to creating cultural stereotypes, and food is not an exception. It is like when People say: In Argentina, you have to eat steak… Assuming meat is the most delicious food here, when I am not sure it is… I mean, could be … But there are still so many great dishes here, and a clear italian influence in our regular dishes. You have well disproved many misconceptions here and how Chinese food is not simply about “rice, noodles and dumplings”. Also: how interesting to learn that Fortune cookies are not Chinese
很有趣的文章!是的,你是對的:無知導(dǎo)致了文化刻板印象,食物也不例外。就像當(dāng)人們說:在阿根廷,你必須吃牛排(假設(shè)肉是這里最美味的食物,但我不確定它是)我的意思是,你可以這么說……但這里仍有很多其它的好菜,和受到意大利文化影響的普通菜肴。你已經(jīng)駁斥了很多關(guān)于中國食物不僅僅是“米飯、面條和餃子”的誤解。還有:發(fā)現(xiàn)幸運(yùn)餅不是中國發(fā)明的真是有趣!
Chinese food is certainly very diverse, and really every cuisine is diverse and different everywhere. So interesting to hear of that train of thought in Argentina – you eat what everyone eats because it is delicious and it is actually delicious. In Chinese culture it is also similar…and many Chinese people seem to like eating similar dishes too. People may be different but I think our approaches to life tend to be similar.
中國菜當(dāng)然是非常多樣的,每個地方的菜式都是多樣的,各不相同。在阿根廷聽到這種說法很有趣——你吃每個人都吃的東西,是因為它很美味,而且它也真的很美味。在中國文化中也是相似的,而且很多中國人似乎也喜歡吃相似的菜。人們可能不同,但我認(rèn)為我們對待生活的方式往往是相似的
This is a ‘yummilicous’ post. Love it !
這是一個“美味”的文章。我愛它!
Chinese food is usually delicious
中國菜通常都很美味
I really love fried rice food, in fact there are many similarities between Indonesian food with Chinese food…
我真的很喜歡吃炒飯,事實上印尼菜和中國菜有很多相似之處。
all this food talk was making me hungry
I wonder what u and I will eat when we meet someday! ? Cos u know we wil
Dim sum ?
Freud chicken?
所有這些關(guān)于食物的談?wù)摱甲屛腋械金I了
我想知道你和我哪天見面時會吃什么!因為你知道我們會見面的
點(diǎn)心嗎?還是炸雞呢?
I also wonder what we’ll eat if we meet some day. Maybe some dim sum. But I know you are big on eating healthy and so am I. We will definitely need to watch the sugar intake….and how much carbs we consume…but a little treat doesn’t hurt
我也想知道如果有一天我們見面了,我們會吃什么。也許會要一些點(diǎn)心。但是我知道你和我都很注重健康飲食。我們一定要注意糖的攝入量....以及我們攝入了多少碳水化合物…但吃點(diǎn)零食也無妨
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Great post Mabel. Your home-cooked dinners growing up sounded like the dishes Mum would make. Relatively plain, but they were quick to prepare and Mum would have three different dishes every night to serve with a bowl of rice. Mum’s family also owned and ran Chinese restaurants so occasionally we would get a treat with battered pork with sweet and sour sauce. My favourite meals were the labour intensive ones, like pork ribs or wonton soup or bitter melon stuffed with pork mince. My Mum’s jook (congee) is still the best ever.
I still laugh whenever I hear someone talk about chop suey. If only people knew what they were really getting. Nothing should ever go to waste.
很棒的文章,梅布爾。你從小到大吃的家常菜聽起來就像我媽媽做的菜。相對簡單,但做起來很快,我媽媽每天晚上會做三種不同的菜和一鍋米飯。我媽媽的家族也經(jīng)營中餐館,所以我們偶爾會吃到糖醋叉燒。我最喜歡稠密型的食物,比如排骨、餛飩或苦瓜肉餡的面食。但我媽媽做的粥仍然是最好的。
每當(dāng)我聽到別人談?wù)摮措s燴菜的時候,我仍然會笑。要是人們知道他們真正得到了什么就好了。任何東西都不應(yīng)該被浪費(fèi)。
Chop suey isn’t something I hear of very often. I had to look it up and it seems it’s an American variant of chow mein. But you’re right, wastage, especially of food, should be avoided!
炒雜燴菜不是我經(jīng)常聽到的東西。我查了一下,好像是美式炒面的變種。但你是對的,應(yīng)該避免浪費(fèi),尤其是食物!
My maternal grandparents sold chop suey as the leftovers from all the vegetables and meat offcuts.
我的外祖父母把所有蔬菜和肉的下腳料炒成雜燴菜來賣。
Well, considering processed meat (the lowest-grade hams, sausages, and the like) are meat off-cuts too, no-one should really be fussed about what they got.
嗯,考慮到加工過的肉(最低等級的火腿、香腸等)也是下腳料,沒有人真的會期待他們得到了什么。
Processed meat is delicious! Think luncheon meat and Spam
加工過的肉很好吃!想想午餐肉和罐裝肉就知道了
Oh, of course it is! But the more heavily processed (and cheaper) the meat, the more of the off-cuts and other junk it contains.
哦,當(dāng)然!但是,加工得越深(也越便宜)的肉,它含有的邊角料和其他垃圾就越多。
I regret it now, but as a kid I would tire of the ‘Chinese’ cooking. I wanted steak and vegetables or a roast joint of meat every night.
我現(xiàn)在后悔了,作為一個孩子,我厭倦了吃“中國”菜。我每天晚上想吃牛排和蔬菜或者一塊烤肉。
You know what, I also tired of ‘Chinese’ and also Chinese cooking as a kid, and I wanted fish and chips each night.
你知道嗎,我小時候也厭倦了吃“中國菜”和中國菜,現(xiàn)在我每晚都想吃炸魚和薯條。
Great post as always. Loved the pictures, especially the one of the jian bao.
I find that the understanding of the term ‘Chinese food’ changes from place to place too. My mother in law thinks Chinese food is sweet and sour chicken although you’d be hard-pressed to find it in a restaurant in China and it’s something that.
When I was in America, there was something called ‘General Tso’s Chicken’ – invented in America, but ostensibly with Chinese roots. Despite its’ dubious origins, I did love the dish.
Just as Greek / Middle Eastern food is more than kebabs, so too is ‘Chinese food’ more than sweet and sour chicken or General Tso’s Chicken. The hope is that these dishes will serve to reel the curious in and get them to further explore the culinary world of Chinese cooking!
一如既往的好文章。我很喜歡這些照片,尤其是其中的一張煎包的照片。
我發(fā)現(xiàn)人們對“中國菜”的理解也因地而異。我岳母認(rèn)為中國菜是糖醋雞塊,盡管你很難在中國的餐館里找到它。
當(dāng)我在美國的時候,有一種叫“左公雞”的東西,它是在美國發(fā)明的,但表面上和中國有淵源。盡管它的起源很可疑,但我確實喜歡這道菜。
正如希臘/中東食物不僅僅是烤肉串,“中國食物”也不僅僅是糖醋雞塊或左公雞。希望這些菜能吸引好奇的人,讓他們進(jìn)一步探索中國烹飪的世界!
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Thank you so much. Jian baos are so delicious, especially when you get that slight crunch.
I always wondered about ‘General Tso’s Chicken’ and actually heard it is quite popular with the Asian American crowd – and you seem to like it, lol. Chinese cooking is much more adventurous and complex than many of us think.
非常感謝你的回復(fù)。煎包非常美味,尤其是當(dāng)咬下去有輕微的嘎吱聲的時候。
我一直想知道“左公雞”的樣子,實際上聽說它在亞裔美國人中很受歡迎——你似乎很喜歡它,哈哈。中國烹飪比我們想象的更有冒險精神,也更復(fù)雜。
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Oh definitely. I discovered ma la tang while living here in Sydney. It’s my favourite noodles now. Love that complex flavour.
是的。我住在悉尼時發(fā)現(xiàn)了麻辣燙。這是我現(xiàn)在最喜歡的面條。我喜歡這種復(fù)雜的味道。
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I’ve never had ma la tang before. Looked it up and some versions of it seem similar to hot pot.
我以前從來沒有吃過麻辣燙。我查了一下,發(fā)現(xiàn)它的一些版本似乎與火鍋相似。
Yes very similar, but so much better!
是的,非常相似,但是好吃多了!
Maybe I will try ma la tang some day!
也許哪天我也要嘗嘗麻辣燙!
Hello Mabel. Thanks for the insights, I learned a lot from you.
1. I suppose it’s the same with any country that there would be regional differences, but particularly with China given its large population and land area. My Canadian favourite poutine originated in Québec, or so I understand.
Also unsurprising that Australian Chinese food has a westernised spin – I love having bits of bacon or ham in my fried rice but I can’t imagine that to be commonplace in mainland China, even given the Chinese love of pork.
2. I do like sweet and sour dishes… but I generally only have them in the restaurants as a treat, not as everyday meals.
3. I would have thought this impression of spiciness applies more to other Asian cuisine, like Thai or Malaysian food. Like you, I don’t cope well with spice at all. If I happen to take on a dish that’s more spicy than I expected or knew about, it tends to ruin it for me, no enjoyment in eating something that causes me such discomfort. But I know other people love the spice so…
4. Rice is a staple, certainly, but I’ve never found myself craving it, even fried rice. I eat it, but I’ve never been a fan of noodles – my brother likes them more than I do.
你好,梅布爾。謝謝你的見解,我從你身上學(xué)到了很多。
1.我想任何國家都會有區(qū)域差異,尤其是中國,因為它有龐大的人口和土地面積。據(jù)我所知,我在加拿大最喜歡的肉汁乳酪薯條起源于魁北克。
同樣不奇怪的是,澳大利亞的中餐有一種西化的傾向——我喜歡在炒飯里放一點(diǎn)培根或火腿,但我不能想象這在中國大陸是常見的,即使中國人喜歡吃豬肉。
2.我確實喜歡吃糖醋口的菜,但我一般只在餐館里吃,并不是每天都吃。
3.我本以為這種辣的印象更適用于其他亞洲國家的菜,比如泰國菜或馬來西亞菜。和你一樣,我也不太會吃辣。如果我碰巧吃了一道菜,它比我預(yù)期的或我所知道的更辣,它往往會毀了我的胃口,吃這種讓我不舒服的東西沒有樂趣。但我知道其他一些人喜歡這種味道
4.米飯當(dāng)然是主食,但我從來都不太想吃米飯,即使是炒飯。我吃面條,但我從來不喜歡面條——我哥哥比我更喜歡吃面條。
Also, kangaroo meat is great (and healthy), but we’ve had that discussion before.
6. Well, by definition ‘take-out’ seems to be an American term (I don’t know what’s convention in Melbourne but ‘take away’ seems more commonly used in UK and Sydney), so it doesn’t surprise me that such conveniences were invented there.
7. I was just reflecting on an idea in the last few days, that the Chinese – very generally speaking – seem to chase the lowest costs in order to maximise profits (in contrast to charging high prices for a quality product or service). So in the same way, I suppose that stereotype can apply to Chinese restaurants too. I’ve seen the whole range – low cost, but dingy, seemingly unclean (and maybe unhygienic). Of course, the thing about bacteria is that you can’t see them so even if a place looks clean it may not be.
Speaking of adaptation, I note that you mentioned your experience of Chinese, Malaysian, and Singaporean dishes in contrast with Australian imitations of them. I suppose I don’t really have ‘Chinese’ food all that often – even when eating Mum’s cooking it’s obviously dominated by her Mauritian influences.
Yeah, Chinese food at restaurants can really be quite oily or fatty, which is why I don’t go often. And it’s true that Asians are often slimmer, but there slim and not-so-slim people anywhere. Some westerners might think they’re being hip or cool by eating a lot of Asian or non-western food (whether the ‘genuine’ sort of the Australianised versions). I will often prefer western food to the more exotic and unfamiliar Asian dishes! (eg On my recent work trip to Melbourne I felt like fish and chips instead of the noodles – it was a late-night dinner for me ;))
5.我認(rèn)為這可能來自中國人不浪費(fèi)任何東西的態(tài)度(比如雞爪)。無論是出于需要還是習(xí)慣,中國人和其他亞洲人在資源的使用上似乎相當(dāng)保守,包括食物。他們不會把剩菜扔掉,而是留到第二天吃,這與我注意到的許多西方人的情況形成了鮮明的對比。我不會吃狗肉等等,因為我是在西方長大的,但我認(rèn)為減少浪費(fèi)的態(tài)度是好的。
還有,袋鼠肉很好吃(也很健康),不過我們之前已經(jīng)討論過這個問題了。
6.嗯,“外賣”的定義似乎是一個美國術(shù)語(我不知道墨爾本的慣例是什么,但“打包”似乎在英國和悉尼更常用),所以我并不驚訝這種便利的包裝是在那里發(fā)明的。
7.過去幾天我剛剛思考了一個問題,那就是中國人似乎非常普遍地為了利潤最大化而追求最低的成本(與之形成對比的是,對高質(zhì)量的產(chǎn)品或服務(wù)收取高昂的價格)。所以同樣地,我想這種刻板印象也適用于中國餐館。我看過各種各樣的餐館——便宜,但骯臟,看起來不干凈(甚至可能不衛(wèi)生)。當(dāng)然,細(xì)菌的問題是你看不見它們,所以即使一個地方看起來干凈,它也可能不干凈。
說到適應(yīng),我注意到你提到了你對中國、馬來西亞和新加坡菜的體驗,以及澳大利亞對它們的改良。我想我并不是真的經(jīng)常吃“中國菜”——即使我媽媽做的菜,也明顯受到了她在毛里求斯的成長經(jīng)歷的影響。
是的,餐館里的中餐很油膩,所以我不常去吃。的確,亞洲人通常比較苗條,但無論在哪里都有苗條或不那么苗條的人。一些西方人可能會認(rèn)為吃很多亞洲或非西方的食物(哪怕是“真正的”澳大利亞版本)很時髦或很酷。我經(jīng)常會喜歡吃西餐而不是異國情調(diào)和陌生的亞洲菜!(例如,在我最近去墨爾本出差的時候,我感覺炸魚和薯條而不是面條更適合作為我的夜宵。
Always great to see you come by again and addressing pretty much all the points raised, Simon. There’s always a seat the table here for you.
‘regional differences’ You summed up the differences in cuisine in different places so succinctly. Westernisation of Chinese food is particularly interesting. It makes you wonder if, say Asian Australians or Asian Americans, prefer the Westernised version of Chinese food. For me, I like both traditional and modern Chinese food. The only reason I put bacon in the fried rice that I cooked (first photo) was that I wanted some meat in the dish and bacon was the only thing I had around.
It sounds like you are still game to finish a spicy dish even if it doesn’t tickle your fancy. For me, I can only go as half the dish. No way have I finished a spicy dish to myself in a restaurant.
西蒙,很高興你能再次來到這里回答所有我提出的問題。桌子邊上總有位子給你坐。
你非常簡潔地總結(jié)了不同地方烹飪的不同特點(diǎn),中餐的西化尤其有趣。這讓你想知道,亞裔澳大利亞人或亞裔美國人是否更喜歡西化版的中國食物。對我來說,傳統(tǒng)和現(xiàn)代的中國食物我都喜歡。我在炒飯里放培根的唯一原因(第一張照片)是我想在菜里放一些肉,而培根是我周圍唯一能找到的東西。
這聽起來就像你仍然有興趣吃完一盤辣菜,即使它不能符合你的口味。對我來說,我只能吃一半。我絕不可能在餐館里一個人吃完一盤辣菜。
Chinese lowering costs and maximise costs is something very true, and you applied that very well to Chinese restaurants and hygiene. It also reminds me of cheap labour, another story altogether, but something that many Chinese put up with. One can argue that many Chinese are about doing and efficiency.
The dholl puri reminds me of crepes. It looks delicious and must be a treat when you patronise Mauritian restaurants. Sounds like your mum was pretty creative with cooking at home. I think that’s what makes home cooked food special – it may not be like your typical traditional dish, but it has some odds and ends that brings out a taste that you can’t find anywhere else.
I haven’t heard about people eating Chinese food to look cool, though. But say if there’s a new Chinese eatery on the block and it is promoted as a modern eatery, I would expect lines to get in – which is what you see with a lot of the newer modern eateries here in Melbourne.
一般來說,我更喜歡米飯而不是面條。如果方便面不含味精的話,我很樂意每隔一天吃一次。你說得很好,不要浪費(fèi)食物。就像你提到的,餐后打包在馬來西亞的中餐館是很常見的。服務(wù)員會毫不猶豫地問你是否想帶走你還沒吃完的東西——包括魚頭和豬頭,你可以帶回家吃,甚至喂你的寵物。
中國人降低成本和最大化利潤的觀點(diǎn)是非常正確的,你把這一點(diǎn)很好地應(yīng)用到了中國餐館和其衛(wèi)生上。這也讓我想起了廉價勞動力,那完全是另一個故事,但這是許多中國人所可以接受的??梢哉f,許多中國人注重行動和效率。
聽起來你媽媽在家做飯很有創(chuàng)意。我認(rèn)為這就是家常菜的特別之處——它可能不像典型的傳統(tǒng)菜,但它有一些細(xì)微的東西,能帶給你在其他地方找不到的味道。
不過,我還沒聽說有人為了看起來酷而吃中國菜。但是,如果在這個街區(qū)有一家新開的中國餐館,而且它被宣傳為一家現(xiàn)代餐館,我預(yù)計人們會排起長隊——就像你在墨爾本這里看到的許多新的現(xiàn)代中餐館一樣。