英语学习资料：粽子ricedumplings粽子rice dumplingsTraditional sticky rice dumplings have the place of honor at tables during the Dragon Boat Festival. Ye Jun shares a few nibbles with some passionate makers of zongzi.One advantage of being in Beijing is that you can taste zongzi, the glutinous rice dumpling that's traditional for the uping Dragon Boat Festival, in the styles of both northern and southern China. No matter the style, the best-tasting are still those that are handmade and traditional.This year's festival date is June 2, and Beijinger Han Ping is likely to get busy two days ahead. She will visit the grocer to buy everything needed: glutinous rice and candied red jujube as stuffing, reed leaves for wrapping, and thread to tie them made from the mon herb pratia.The 56-year-old gourmet and TV host will then be ready with dumplings for her friends."It is time-consuming work," she says.It takes her about 70 minutes to prepare more than 70 rice dumplings. After that she boils them to the seething point, and then simmers them for seven hours so they are ready the next morning.Why boil them so long? "That way, the fragrance of the reedleaf and the aroma of the jujube can get into the rice," Han explains.Han plans to send the zongzi to friends before evening, when they taste best.Her secrets include buying this year's rice to make the dumplings. You can't tie the zongzi too tight, she says.She arranges them in the boiler in a circle so that boiled water can spread evenly. She does not store zongzi in a refrigerator, but in a cooker with cool water. Although they are good for three days, they have the best al dente texture within seven or eight hours.Another trick to make them taste even better: add a little soda powder to the mixture.In southern China, people make a special alkali rice dumpling, according to Han, which can make the rice dumplings look temptingly yellowish and semi-transparent. Since cooks in the south always fry dishes with pork oil, which brings a lot of acid into the body, the alkali creates a healthy balance, she says.Chinese people eat rice dumplings during the festival in memory of Qu Yuan, a poet and politician from the Warring States Period (475-221 BC). Qu drowned himself in sacrifice to his mother country. Local people tried to retrieve his corpse.When they failed, they made zongzi to throw into the river,hoping the fish and shrimp would eat the dumplings and not his body.Since then, the fifth day of the fifth month on the lunar calendar is celebrated as the Dragon Boat Festival. People hold boat races and prepare zongzi in memory of Qu's righteousness and his beautiful poems.People also hang mugwort leaves at their door, and wear fragrant herb sachets for luck.In northern China, jujube and mashed red bean are the most popular stuffings for the rice dumplings. But in South China, people also use pork, ham and salted egg yolk.A typical pork-stuffed zongzi is available at Din Tai Fung. Founded in Taiwan in 1958, the restaurant has since offered Huzhou-style dumplings from East China's Zhejiang province.This zongzi is known for the softness of its rice and the good flavor of its stuffing. Other options offered are mashed red bean stuffing and a creative mix of purple rice and purple sweet potato stuffing."We choose side pork containing a medium amount of fat, so that it will not taste too dry or greasy," says Zhan Zhiming, Din Tai Fung's dim sum chef in Beijing. Using Taiwan soy sauce to marinate the pork gives it the ideal fragrance and flavor.Din Tai Fung's zongzi are boiled for one to two hours, thenkept in a closed boiler overnight, so that they bee very soft but keep a good shape. The rice in the zongzi absorbs the juice and flavor of the pork.The mashed red bean zongzi employs another secret: a little pork fat for flavor and aroma.The third stuffing's ingredients, purple rice and sweet potato, have anthocyanin, which is anti-aging. It also helps to reduce inflammation, has anti-carcinogenic properties and contains minerals, according to Zhan. The purple rice is soaked overnight because it has a coarse texture. Then additional round-shaped glutinous rice is added to increase the stickiness.The restaurant offers a popular zongzi package of six dumplings that costs 148 yuan ($24).Many of Beijing's five-star hotels offer a mixture of traditional and innovative versions of zongzi. Sofitel Wanda Beijing, for example, provides zongzi packages in elegant boxes. There are traditional red jujube and mashed bean fillings, along with fresh pork and egg yolk, and five-spice beef stuffing.Creative binations include milk and eggs, and shiitake mushrooms with chestnuts. Healthier ones are pearl barley with nuts, five cereals, and alkali with mashed red bean stuffing.Rice in the dumplings is supplemented with yellow rice, taro and "eight treasures", referring to a mixture of healthy seeds and fruits, such as red jujubes, lotus seeds, pearl barley andwolfberries.Da Dong restaurant makes a zongzi-shaped morsel, but with Iberian ham as wrapping and glutinous rice inside. Owner Dong Zhenxiang says the dish bines Chinese and Spanish ingredients, and the concept of Japanese sushi.Even Starbucks has made zongzi products in China - *** all gems with transparent skins made of tapioca, and stuffing flavors such as macchiato, Earl Grey and strawberry with milk.Han, meanwhile, is trying to teach her daughter to make zongzi by hand, which she believes will always taste better than those made with machines."Traditional food preparation should be passed down," she says.。
粽子英语简介带翻译Zongzi: A Traditional Chinese Delicacy。
粽子，中国传统美食。
Zongzi, also known as rice dumplings, is a traditional Chinese delicacy that is typically eaten during the Dragon Boat Festival, a holiday that falls on the fifth day of the fifth lunar month. Zongzi is made by wrapping glutinousrice around various fillings, such as meat, egg yolk, and beans, and then wrapping the entire thing in bamboo leaves before boiling or steaming it. The result is a delicious and filling dish that is enjoyed by people of all ages.粽子，又称为“角黍”，是中国传统美食，通常在端午节期间食用，这个节日在农历五月初五。
粽子是由糯米包裹各种馅料，如肉、蛋黄和豆类，然后用竹叶包裹整个粽子，再煮或蒸而成。
结果是一道美味且填饱肚子的菜肴，受到各个年龄段的人们的喜爱。
The history of zongzi can be traced back to ancientChina, where it was originally used as a form of sacrifice to the gods. Legend has it that during the Warring States period, a famous poet named Qu Yuan drowned himself in the Miluo River as a form of protest against the corrupt government. The locals, who admired Qu Yuan, threw rice dumplings into the river to prevent the fish from eating his body. This is said to be the origin of the tradition of eating zongzi during the Dragon Boat Festival.粽子的历史可以追溯到古代中国，最初被用作一种向神灵祭祀的形式。
这些粽子的各种单词翻译这些关于粽子的各种单词翻译端午到了，吃粽子的时候，你是否想知道那些粽子的各种英语翻译呢?下面店铺总结了一些，希望大家喜欢。
这些粽子的各种单词翻译篇1Glutinous Rice白粽Jujibe红枣粽子Red Bean红豆粽Salted Duck Egg咸蛋粽Pork牛肉粽Peanuts花生粽Red bean Paste豆沙粽Mixed Grain Rice杂粮粽Chestnuts板栗粽子Tea甜茶粽子Ham火腿粽子Alkaline Water碱水粽子1.粽子的英文是:rice dumpling/rice dumplings ，包粽子就是：make rice dumplings .这是比较书面的叫法，现在慢慢大家叫的比较随意，这种官方的.叫法用的人也不是很多了。
2.粽子(tsung-tse/tzung tzu)，这种拼写和发音，更像是以前汉语的英文翻译。
类似于现在的“清华大学(Tsinghua University)”。
那是已经约定俗成的了。
毕竟人家已经是百年老校了，而且在世界上有已经是非常知名了。
3.粽子:zongzi，因为中国特有的食物，其实很多词是用直接翻译成英语的，因为文化背景不同。
对于现在的中文词汇翻译成英文的，很多都是直接汉语拼音了。
例如：饺子(Jiao Zi)，不一定要说是“dumpling”，老外都明白的。
还有中国的功夫(Chinese Kongfu)，已经家喻户晓了。
一般采用的翻译法就是先说拼音，再用英语简单解释。
这些粽子的各种单词翻译篇2粽子的英文：ricedumplings ；Traditional Chinese rice-puddingrice读法英[ras] 美[ras]n（名词）.米；米饭；稻短语1、husk rice 碾米2、cook rice 煮饭3、grow rice 种稻4、harvest rice 收割稻子5、have rice 吃米饭扩展资料词语用法1、rice的基本意思是“稻”，也可指“稻米，大米”，还可指“米饭”。
