【龍騰網(wǎng)】中國(guó)人和日本人握筷子的方式有什么不同之處嗎？

2020-10-15 15:42 作者:龍騰洞觀 0人讀過(guò) | 我要投稿

正文翻譯

Do Chinese and Japanese hold chopsticks differently?

中國(guó)人和日本人握筷子的方式有什么不同之處嗎？

評(píng)論翻譯

......盡管有轉(zhuǎn)盤(pán)，但請(qǐng)注意菜品有多遠(yuǎn)

Japan
Japanese chopsticks (hashi) tend to be shortest and most tapered towards their end. The reason is that it is less traditional to share food in Japan, particularly in public places, and a lot of chopsticks used in Japan are wooden and designed for single use only. As disposing of chopsticks is not cost free, and given there is no need for long chopsticks, Japanese chopsticks tend to be economic and short. As for the tapering, the type of rice eaten by the Japanese comes from the Japonica cultivar. This cultivar is characterized by being short grain and sticky. As a result, the rice can be lifted and tapered chopsticks make such lifting easier. Tapered chopsticks are also an aide to eating small whole fish as it is easier to separate out the flesh from the bones.
Japanese chopsticks were traditionally held 1/3 from the top end. This is because wooden chopsticks that need to be ‘cracked open’ are less smooth and uniform towards the top. This makes managing chopsticks more uncomfortable/dangerous when holding it above 1/3. The danger of having light chopsticks and food close to you is that one can fall into the habit of holding the chopstick close to the middle and moving both the top and the bottom sticks when picking up food. A well known Japanese news agency conducted a survey of 8,000 people at Meiji University and found that only a third of people in their 30s were using their chopsticks correctly !!
… note that there is even individualized barbecue sets

日本
日本筷子往往最短，并且朝其末端逐漸變細(xì)。原因是在日本（尤其是在公共場(chǎng)所）共享食物的傳統(tǒng)較少，并且日本使用的許多筷子都是木制的，只能用于一次性使用。由于筷子的銷(xiāo)毀不是免費(fèi)的，并且由于不需要長(zhǎng)筷子，因此日本筷子往往經(jīng)濟(jì)且短。至于逐漸變細(xì)，日本人食用的大米類(lèi)型來(lái)自粳稻品種。該品種的特征是短粒且發(fā)粘。結(jié)果是筷子可以抬起米飯，而錐形筷子則可以使抬起飯變得更加容易。錐形筷子也是吃整條小魚(yú)的助手，因?yàn)檫@樣更容易將肉從骨頭中分離出來(lái)。
傳統(tǒng)上，日本筷子握持部距離頂端只有1/3。這是因?yàn)閷?duì)于“開(kāi)裂”的木筷子朝向頂部的順滑性和均勻性的需求較少。當(dāng)把筷子握持在1/3以上時(shí)，這會(huì)使握筷子變得更加不舒服/危險(xiǎn)。使用輕筷子和食物比較靠近你的危險(xiǎn)在于，你可能會(huì)養(yǎng)成一個(gè)沒(méi)夾食物的時(shí)候握住筷子的中部，在筷子下部夾起食物的同時(shí)握持部同時(shí)向筷子頂部退的習(xí)慣。日本一家著名的新聞社在明治大學(xué)對(duì)8000人進(jìn)行了調(diào)查，發(fā)現(xiàn)30多歲的人中只有三分之一正確使用了筷子！

…...請(qǐng)注意，甚至還有個(gè)性化的燒烤用具

Korea
Korean chopstick (jeotgalag) length is between those of Chinese and Japanese chopsticks. The main distinguishing characteristic is that they tend to be made out of metal. The reason appears to be historical - it was popular for the King and nobles to use silver, based on the belief that silver will turn black in the presence of poison (it does so for some poisons). Metal chopsticks provide less friction and thus make lifting of food more difficult. This coupled with Korean love to stews, have resulted in the chopstick being supplemented with a spoon at all Korean tables. Unlike the Chinese and Japanese, Koreans used a spoon to eat rice, soup and stews. Chopsticks are used for barbecue, kimchi and side dishes. Unlike the Chinese who bring their rice bowl to the lips or the Japanese who lift it to neck level, the Korean custom is not to lift the rice bowl at all (Korean rice is also sticky and with a spoon there is no reason to lift the bowl). The use of both utensils at the same time is also considered bad manners
Korean chopsticks tend to be decorated (or at least the top part is differentiated from the bottom part). The decoration/differentiation is usually 1/3 down from the top. It is considered proper to hold the chopstick at this 1/3 point, meaning where the decoration ends.
* Aside - it is often incorrectly assumed that the Chinese never invented the fork. In fact, the Chinese fork was invented prior to the table chopstick (chopsticks historically were used for cooking and not table ware). This is evidenced by tomb finds from the Xia dynasty (2100 BC – 1600 BC).

韓國(guó)
韓國(guó)筷子的長(zhǎng)度在中國(guó)和日本筷子的長(zhǎng)度之間。主要區(qū)別特征是它們往往由金屬制成。原因似乎是歷史性的-國(guó)王和貴族普遍使用銀，原因是人們相信銀在有毒的情況下會(huì)變黑（某些毒藥會(huì)有這種反應(yīng)）。金屬筷子摩擦力較小，因此食物提舉更加困難。再加上韓國(guó)人對(duì)燉菜的熱愛(ài)，導(dǎo)致筷子在所有韓國(guó)人餐桌上都配有湯匙。與中國(guó)人和日本人不同，韓國(guó)人用勺子吃米飯，湯和燉菜。筷子用于燒烤，泡菜和配菜。不像中國(guó)人把飯碗放在嘴唇邊上，日本人把飯碗抬到脖子上，韓國(guó)的習(xí)慣是根本不舉起飯碗（韓國(guó)的飯也很粘，用勺子也沒(méi)有理由舉起飯碗）。同時(shí)使用兩種器具被認(rèn)為是不禮貌的行為。
韓國(guó)筷子傾向于進(jìn)行裝飾（或至少頂部與底部有所區(qū)別）。裝飾/差異通常比頂部低1/3。將筷子握持在此1/3點(diǎn)（即裝飾結(jié)束處）被認(rèn)為是適當(dāng)?shù)摹?/p>

*另：經(jīng)常有人錯(cuò)誤地認(rèn)為中國(guó)人從未發(fā)明過(guò)叉子。實(shí)際上，中國(guó)的叉子是在餐桌筷子之前發(fā)明的（歷史上筷子是用來(lái)烹飪的，而不是餐桌用具）。夏朝（2100 BC – 1600 BC）的墓葬發(fā)現(xiàn)了這一點(diǎn)。

Christopher Chong
Thanks for the comment. Yes I have heard of that comment and the main reason is because Japanese chopsticks are pointed and thus can stab. Chinese ones are blunt thus even if they are used as a weapon, it would be far less effective.

謝謝你的評(píng)論。是的，我聽(tīng)說(shuō)過(guò)這個(gè)，主要原因是因?yàn)槿毡镜目曜邮羌獾?，因此可以刺傷別人。中國(guó)的筷子是鈍的，因此即使它們被用作武器，效果也要差得多。

Akira Tagaya
In Japan, we usually use additional sets of chopsticks for shared dishes. It preserves the freshness of food when left over. It is considered rather rude to reach a shared dish across someone’s front. We (not always, but are supposed to) ask to pass the shared dish. Therefore, I think Mr. Chong’s explanation should be ok regarding this.
In addition, the shorter, tapered, light wooden chopsticks are ideal for Japanese food, especially when eating fish with bones. In a sense, we cook the food while eating. Long heavy chopsticks will give too much load on our hands.

在日本，我們通常使用額外的筷子來(lái)分享菜肴。這保留了剩下食物的新鮮度。人們認(rèn)為，伸手越過(guò)某人的前面去夾另一個(gè)盤(pán)子里的菜是相當(dāng)粗魯?shù)摹Ｎ覀儯ú豢偸?，但?yīng)該）要先問(wèn)一下別人才能越過(guò)別人面前。因此，我認(rèn)為這個(gè)答主對(duì)此的解釋?xiě)?yīng)該是沒(méi)問(wèn)題的。
此外，較短，錐形，輕木筷子是處理日本食品理想的特征，特別是當(dāng)吃帶骨頭的魚(yú)。從某種意義上說(shuō)，我們邊吃邊煮食物。長(zhǎng)而重的筷子會(huì)給我們的手帶來(lái)太多的負(fù)擔(dān)。

Peter Elliott
The Southern Chinese eat the jasmine rice but the Northerners use the shorter grain stickier rice. I prefer the jasmine rice taste, but the short grain stuff is way easier to eat with chopsticks lol.

南方人吃香米，而北方人吃的是較短較粘的大米。我更喜歡香米的味道，但短粒的東西更容易用筷子吃。哈哈哈哈。

Frank Pereny
You missed the biggest difference, Korean chopsticks are usually flat, and a pain in the ass to use.

你錯(cuò)過(guò)了最大的區(qū)別，韓國(guó)的筷子通常是扁平的，而且難用得要命。

Eunchae Kim
In Korea, we have alot of amount of chopsticks like wooden chopstick, round metal chopsticks and those

在韓國(guó)，我們有大量的筷子，如木制筷子，圓形金屬筷子和那些

HyungJoon Jin
Hmm, you hate chopsticks…

Hmm，你直接說(shuō)你討厭筷子就行了

Paul Seo
Most Korean rice bowls are also made out of hard pottery so even if you try to hold it you'll probably put it back down to save your hand from burning off lol.

大多數(shù)韓國(guó)飯碗也是由硬陶制成的，所以即使你試圖握住它，你可能也會(huì)馬上把它放回去，以防止你的手燒起來(lái)哈哈哈。

Lily Gardner
When I started buying my own rice, it was Japanese rice all the way! Not a big fan of long-grain at all.

當(dāng)我開(kāi)始買(mǎi)自己的大米時(shí)，一直買(mǎi)的都是日本大米！一點(diǎn)也不喜歡長(zhǎng)粒的大米。

Tom Liang
As a person from Northern Chinese city, we only eat the sticky type of rice. Generally speaking, we hate the type of long dry rice that the Southerners eat. You should probably mention the differences between Northern and Southern Chinese people related to food and chopsticks. Anyways, good article to read. cheers.

作為一個(gè)來(lái)自中國(guó)北方城市的人，我們只吃糯米。一般來(lái)說(shuō)，我們討厭南方人吃的長(zhǎng)型干米飯。你可能應(yīng)該提到中國(guó)北方和南方人在食物和筷子方面的差異。無(wú)論如何，這是一篇值得一讀的好文章。干杯。

Annie Young
This is very interesting. I'm British Chinese, with family from HK and the south and we only eat sticky rice! (Our daily rice is Thai fragrant glutinous rice) We also hate long grain dry rice (horrible dry, hard to eat).
I'm not sure if this distinction between north/south is so strict. All good Chinese restaurants in the UK serving Cantonese food have sticky rice too.

這很有趣。我是英國(guó)人，老家來(lái)自南方的香港，但我們只吃糯米?。ㄎ覀兊娜粘Ｃ罪埵翘﹪?guó)香糯米）我們也討厭長(zhǎng)粒干飯(干得可怕，難以下咽）。
我不確定南北之間的區(qū)別是否如此嚴(yán)格。在英國(guó)，所有提供廣東菜的好中餐館都有糯米飯。

Arthur Melo
I definitely don’t know how to use Korean chopsticks

我絕對(duì)不懂怎么用韓國(guó)筷子

Quora User
I second the opinion that Korean style metal chopsticks are the most unwieldy to use - especially if they have no hard edges, which means they keep rolling around in your fingers, and are too slim.
Also, to ‘scoop’ rice into your mouth, the two chopsticks need to meet and form a ‘spade’, having narrow chopsticks end that don’t meet makes eating looser rice a pain in the arsche!

我支持韓國(guó)式金屬筷子是最難使用的觀點(diǎn)，特別是如果它們沒(méi)方邊，這意味著它們會(huì)在你的手指里不停地滾動(dòng)，而且太細(xì)了。
此外，為了“鏟”米飯到你的嘴里，這兩根筷子的末端需要形成一個(gè)“鏟子”，但又要保持一個(gè)狹窄的空間不讓它們碰上以吃那些松散的米飯，這簡(jiǎn)直太難受了！

Stanislaw Nowak
That's funny, I've never used a decorated metal chop stick in Korea. I don't think I've ever even seen one.

很有趣，我從來(lái)沒(méi)有在韓國(guó)使用過(guò)帶裝飾金屬筷子。我想我甚至從沒(méi)見(jiàn)過(guò)。

Kendall Sholtess
I don’t see what you mean about Chinese rice not being sticky. Most Chinese eat short grain rice which sticks together quite well on the chopstick. Maybe you are confusing Chinese with Thai people? I have lived in China for many, many years. I think in the far South of China what you are saying might be true. Their rice is long and of poor quality. That’s why most people prefer short grained northeast rice.

我不明白你說(shuō)的中國(guó)大米不粘是什么意思。大多數(shù)中國(guó)人吃的是短粒大米，它能很好地粘在筷子上。也許你把中國(guó)人和泰國(guó)人搞混了？我在中國(guó)已經(jīng)住了很多年了。我認(rèn)為在遙遠(yuǎn)的中國(guó)南方，你所說(shuō)的可能是真的。他們的大米很長(zhǎng)，質(zhì)量很差。這就是為什么大多數(shù)人更喜歡短粒的東北大米。

Tik Tian
That picture with the lazy Susan doesn't appear to have a single person using a pair of chopsticks correctly!!

第一張照片里似乎沒(méi)有一個(gè)人正確地使用筷子！！

Kyle Gimple
That’s how most people in China use chopsticks in informal environments, at least in Sichuan province where I grew up

這就是中國(guó)大多數(shù)人在非正式環(huán)境中使用筷子的方式，至少在我成長(zhǎng)的四川省是如此

Sowmya Nallanti
If I learn to use one style of chopsticks, can I use the other style without much difference?

如果我學(xué)會(huì)使用一種風(fēng)格的筷子，我能不能使用另一種風(fēng)格而沒(méi)有太大的差異？

Mini TV
As a Vietnamese, I can easily hold chopsticks to eat in China and Japan but in Korea, I find hard to hold just like I am a kid trying to keep and control my chopsticks =)))))

作為一名越南人，我在中國(guó)和日本都可以很容易地拿著筷子吃東西，但在韓國(guó)，我發(fā)現(xiàn)很難抓住，搞得我像是一個(gè)試圖握住和控制我的筷子的小孩子=)))

Eliv Lamb
As someone who uses Chinese chopsticks my whole life, there's definitely a difference.
I'm not too crazy about the pointy tips of the Japanese chopsticks, but I can use them without problems. But the Korean chopsticks? I would have hand/finger cramps before the meal is over. That's because the Korean ones are flat as the OP pointed out, and to me they are more difficult to use.

作為一個(gè)一輩子都在使用中國(guó)筷子的人，絕對(duì)有區(qū)別。
我不太喜歡日本尖尖的筷子，但我可以毫無(wú)問(wèn)題地使用它們。但是韓國(guó)的筷子？飯還沒(méi)吃完，我手就抽筋了。這是因?yàn)轫n國(guó)的筷子是扁的，正如OP所指出的，對(duì)我來(lái)說(shuō)，它們更難使用。