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  • When it comes to Chinese food, few dishes are as recognizable as the bow.

    說到中國菜,很少有菜品能像蝴蝶結一樣有辨識度。

  • The Chinese word originally looked like a baby in a woo.

    漢字本來就像一個嬰兒在烏的樣子。

  • The delicious bun wrapped filling Berries across China and its culinary history and the strict definition of what a bow is gets murky depending on who you ask and where you go.

    美味的包子包餡漿果在中國各地和它的烹飪歷史,以及什麼是弓的嚴格定義變得模糊,取決於你問誰和你去哪裡。

  • Yeah, let's start with this.

    是的,讓我們從這個開始。

  • What is about native and its most generic form?

    關於原生及其最通用的形式是什麼?

  • The skin is wheat flour, water and yeast.

    皮是小麥粉、水和酵母。

  • The dough is usually made hours beforehand and left to rise so that it's easy to shape.

    麵糰一般都是提前幾個小時做好,然後靜置發酵,這樣才容易成型。

  • The filling usually consists of fatty ground pork mixed in with aromatics.

    餡料通常由肥肉粉與香精混合而成。

  • It's then wrapped so that the filling doesn't fall out.

    然後再包起來,這樣餡料就不會掉出來。

  • Yeah, mm hmm.

    是啊,毫米嗯。

  • Finally, more often than not, it's steamed.

    最後,更多的時候是蒸煮。

  • Because wheat flour was more typically found in northern China.

    因為小麥粉在中國北方比較典型。

  • It said that the archetypal bow originated there, and as trade routes developed, variations of it began to exist all over China.

    說原型弓起源於那裡,隨著貿易路線的發展,中國各地開始有了它的變種。

  • And now many provinces have their own renditions with different types of fillings, skin and cooking methodology.

    而現在很多省份都有自己的演繹,有不同的餡料、皮料和烹飪方法。

  • In Guangdong, there's Cha SIU bao, fluffy buns stuffed with the iconic sweet BBQ pork of the region.

    在廣東,有查小包,鬆軟的包子裡塞滿了當地標誌性的甜燒肉。

  • In Shandong, there's pan fried pork buns.

    在山東,有煎肉包子。

  • And in Shanghai, there's Xiao Long Bao soup filled dumplings.

    而在上海,有小龍包湯圓餡。

  • But wait, what's the difference between a bow and a dumpling?

    但是等等,弓和餃子有什麼區別?

  • To be honest, not much in Chinese.

    說實話,中文不多。

  • This is Xiao long bao, but in English it's sometimes called a soup dumpling.

    這就是小龍包,但在英文中有時也叫湯圓。

  • We asked Twitter and got a wide range of answers.

    我們問了Twitter,得到了各種各樣的答案。

  • Bells tend to be more fluffy and dry, right?

    鈴鐺往往比較蓬鬆乾脆吧?

  • Pretty sure balls are steamed and dumplings or boiled weight, but on a bow also be a dumpling.

    相當肯定的球是蒸和餃子或煮的重量,但在一個弓也是一個餃子。

  • We found the formal definition of a dumpling.

    我們找到了餃子的正式定義。

  • According to the Merriam Webster Dictionary, a dumpling is a small mass of dough cooked by boiling or steaming.

    根據《梅里亞姆-韋伯斯特詞典》,餃子是用煮或蒸的方法煮熟的一小團麵糰。

  • So his this challenge, but also a dumpling.

    所以他的這個挑戰,也是一個餃子。

  • Yes.

    是的,我知道

  • Then we try to define about by mapping its characteristics.

    那麼我們嘗試通過映射其特徵來定義關於。

  • We found that while most bows have a thicker rapper and esteemed, there are exceptions to this rule this year.

    我們發現,雖然大多數蝴蝶結都有較厚的饒舌和尊敬,但今年也有例外。

  • Long bow, for instance.

    比如說,長弓。

  • So is yelling about.

    所以是大呼小叫的。

  • Also about yes.

    也大約是的。

  • Semantics aside, bows are a universal dish within China, and while we've profiled them many times before, this season will be diving into regional variations from Shandong, 14 Jiangsu, Shanghai, Hong Kong and since young and we'll show you how they're made and what's in them.

    撇開語義不談,弓是中國境內的一道普遍菜,雖然我們之前已經介紹過很多次,但本季將深入到山東、14江蘇、上海、香港和自年輕的地區變化,我們將向您展示它們是如何製作的,以及其中的內容。

  • You'll find out that there's a lot more to about than just a bun and a filling.

    你會發現,大約不僅僅是一個包子和一個餡料。

  • It's for the first episode will be going to Shanghai to see how soup dumplings are put together and what makes them so, well, soupy.

    是為第一集會去上海,看看湯圓是怎麼包的,是什麼原因讓湯圓這麼,這麼湯。

  • Stay tuned.

    敬請關注。

When it comes to Chinese food, few dishes are as recognizable as the bow.

說到中國菜,很少有菜品能像蝴蝶結一樣有辨識度。

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B2 中高級 中文 餃子 包子 餡料 中國 上海 蝴蝶結

我們正在做一季的包子(中國包子) - 吃貨中國 S3 (We’re Doing a Season Just on Bao (Chinese Buns) - Eat China S3)

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    林宜悉 發佈於 2021 年 03 月 05 日
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