正文翻譯

1. Rice and noodles
While rice symbolises wealth, fertility and abundance, noodles symbolises longevity and long life. A bowlof white rice or noodles is usually served alongside Chinese dining.

1. 米飯和面條
大米象征著財(cái)富、生育和富足，面條象征著長(zhǎng)壽。白米飯或面條經(jīng)常會(huì)出現(xiàn)在中餐里。

Rice has a long history in China. Around 1100BC, aristocrats in the Zhou dynasty were the ones who were able to afford rice. Later everyone relied on rice for food as it's easy to cook and store.

大米在中國(guó)有著悠久的歷史。大約公元前1100年，周朝的貴族才能買(mǎi)得起大米。后來(lái)大家都依靠大米作為食物，因?yàn)樗苋菀着腼兒蛢?chǔ)存。

Today rice is one of China's top commodities: China relies on rice production to sustain its economy, is responsible for about 30% of global rice production, and eats more than twice as much rice as Japan.

如今，大米是中國(guó)最重要的大宗商品之一：中國(guó)依靠大米生產(chǎn)來(lái)維持經(jīng)濟(jì)，占全球大米產(chǎn)量的30%左右，消費(fèi)量是日本的兩倍多。

While rice is mostly cultivated in the south of China, noodles are cultivated more easily in the north as that's where wheat grains thrive due to climatic differences. Like rice, noodles have fed China for thousands of years and are economical energy, cereal food. Both foods take months to cultivate and rice especially is hard to harvest by hand – all the more valued and auspicious it is considered.

水稻主要在南方種植，而小麥在北方更容易種植，因?yàn)楸狈綒夂虿煌?，小麥在那里生長(zhǎng)得很茂盛。像大米一樣，面條已經(jīng)養(yǎng)活了中國(guó)幾千年，這種谷物食品是經(jīng)濟(jì)的能源。這兩種食物都需要幾個(gè)月的時(shí)間來(lái)種植，尤其是大米很難用手工收割，所以人們認(rèn)為它更有價(jià)值也更吉祥。
My Chinese Malaysian family always say they feel weird if they don't eat rice every day. If there isn't white rice on the table at the restaurant, my folks like ordering yangzhou fried rice (揚(yáng)州炒飯). Call me a bad Asian but I have gone weeks without eating rice and I'm okay with that.
我的馬來(lái)西亞華人家庭總是說(shuō)，如果他們每天不吃米飯就會(huì)覺(jué)得很奇怪。如果餐館的桌子上沒(méi)有白米飯，我的家人就喜歡點(diǎn)揚(yáng)州炒飯。你可以說(shuō)我是一個(gè)糟糕的亞洲人，但我已經(jīng)好幾周不吃米飯了，我覺(jué)得還好吧。

2. ChickenIn
Chinese culture, a whole chicken complete with head, feet and tail symbolises unity, completeness and togetherness. Chicken also resembles the dragon and phoenix, further symbolising power and strength.

2. 雞
中國(guó)文化中，一只完整的雞包括頭、腳和尾巴，象征著團(tuán)結(jié)、完整和團(tuán)聚。雞也像龍和鳳凰，進(jìn)一步象征權(quán)力和力量。

There are endless ways to serve chicken in Chinese cuisine. There's steamed yellow-skinned chicken which is popular during Chinese New Year Eve. Chicken is also common in Chinese stir-frys with oyster sauce, Malaysian mango chicken and cashew nut chicken.

在中餐里，有無(wú)數(shù)種方法來(lái)處理雞肉。有一種蒸黃皮雞，在農(nóng)歷新年前夕很受歡迎。雞肉在中國(guó)用蠔油炒、馬來(lái)西亞芒果雞和腰果雞中也很常見(jiàn)。

Many Chinese are fond of eating chicken head and feet for their gritty texture. This is in contrast with chicken breast which some Chinese reckon is "the meat of fools', tasting like wood. Personally chicken breast is my favourite meat.

許多中國(guó)人都喜歡吃雞頭和雞腳，因?yàn)樗鼈兊馁|(zhì)地緊實(shí)。雞胸肉很不一樣，有些中國(guó)人認(rèn)為雞胸肉很柴，吃起來(lái)像木頭。不過(guò)雞胸肉是我個(gè)人最喜歡的肉。

Aside from chicken, duck is also popular in Chinese cuisine. Peking duck is historically an iconic dish in Chinese culture, prepared for royalty and later served to everyone else like rice. China produces around 83% of duck meat in the Asian region. In general, duck is more expensive than chicken as it's the rarer of the two birds.

除了雞肉，烤鴨在中國(guó)菜中也很受歡迎。北京烤鴨歷來(lái)是中國(guó)文化中的一道標(biāo)志性菜肴，原本是為皇室烹制的，后來(lái)就像米飯一樣能被普通人享用了。中國(guó)生產(chǎn)了亞洲地區(qū)約83%的鴨肉。一般來(lái)說(shuō)，鴨肉比雞肉貴，因?yàn)樗莾煞N禽類(lèi)中比較稀有的。

3. Dates and sesame seeds
Dates and goji berries are often used tosweeten Chinese herbal soups, steamed chicken and teas.

3.紅棗芝麻
棗子和枸杞常被用來(lái)甜的中草藥湯、蒸雞和茶。

Dark red dates are high in vitamin A, B and C. Goji berries have been touted as antioxidant superfoods helpingto regulate stress, sleep cycles and suppress cancerous cells.

深紅棗富含維生素A、B和c。枸杞被吹捧為有助于抗氧化的超級(jí)食物調(diào)節(jié)壓力，睡眠周期和抑制癌細(xì)胞。

Sesame seeds are usually found alongside dates-such as crispy sesame jujube ball snacks and sprinkled overl meats with jujube-infused sauce. Both dates and sesame seeds bring good luck, wealth and fertility, and bring warmth to the body.

芝麻通常和棗一起吃，比如酥脆的芝麻棗球小吃和撒在肉上的棗醬。紅棗和芝麻都能帶來(lái)好運(yùn)、財(cái)富和生育，并給身體帶來(lái)溫暖。

4. Dumplings
Dumplings are one of the most important foods in Chinese culture. Dumplings are a staple during ChineseNew Year

4. 餃子
餃子是中國(guó)文化中最重要的食物之一。餃子是中國(guó)新年期間的主食。

Dumplings often resemble traditional gold inglots.They are usually shared at the table, representing togetherness and wealth.

餃子通常像傳統(tǒng)的金塊。他們通常在餐桌上分享，代表著團(tuán)聚和財(cái)富。

Interestingly enough, many seem content to just eat dumplings and more dumplings, no need for other dishes. Most dumplings really are just that good on their own.

有趣的是，許多人似乎只吃餃子就夠了，也不需要其他的菜。大多數(shù)餃子本身就很好吃。

5. Green leafy vegetables

There's usually a vegetable dish with each Chinese meal. Bok choy/Chinese celery (xi?o bái cài, 小白菜), gai lan/Chinese broccoli (jiè làn, 芥蘭) and water spinach are some popular greens in Chinese cooking.
5. 綠葉蔬菜
每餐中餐通常都有一道素菜。白菜，芥蘭和菠菜是中國(guó)烹飪中比較受歡迎的蔬菜。
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The bok choy is probably the most popular and well-known. Native to China and first cultivated along the Yangtze River Delta, it is nicknamed 'soup spoon' for its large leaves shaped like a spoon.

白菜可能是最受歡迎和最知名的。它原產(chǎn)于中國(guó)，最早在長(zhǎng)江三角洲種植，因其大葉子形狀像勺子而被昵稱(chēng)為“湯勺”。

Raw and uncooked vegetables aren't eaten too often among the Chinese. Good sanitation has been a problem in China for a long time, and food here is preferably cooked over heat to minimise bacteria. From a traditional Chinese medicine perspective, uncooked and ‘cold’ foods are not best for digestion.

中國(guó)人不常吃生的和未煮熟的蔬菜。長(zhǎng)期以來(lái)，衛(wèi)生條件不好一直是中國(guó)的一大問(wèn)題，這里的食物最好是加熱烹飪，以盡量減少細(xì)菌。從中醫(yī)的角度來(lái)看，生的和“冷”的食物不好消化。

6. TofuTofu

traditionally symbolises death in Chinese culture. Most tofu is white (on the inside) and white is synonymous with death - and tofu sometimes isn't served during festivals. On the other hand, some suggest eating tofu sounds like eating a mouthful of ‘fú' (福) or good fortune.
6. 豆腐
豆腐在中國(guó)傳統(tǒng)文化中是死亡的象征。大多數(shù)豆腐里面是白色的，白色是死亡的代名詞，所以有時(shí)在節(jié)日期間不吃豆腐。另一方面，一些人認(rèn)為吃豆腐聽(tīng)起來(lái)就像吃了一口“?！被蚝眠\(yùn)。

There are many varieties of tofu such as bean curd, silken tofu, and stinky tofu. In everyday Chinese cooking tofu is tossed in stir fries and simmered in hotpots. Sichuan mapo tofu which is bean curd in chilli oil is one of the most popular tofu dishes.

豆腐有很多種，如豆腐、絹豆腐和臭豆腐。在中國(guó)的日常烹飪中，豆腐用于炒菜或者火鍋。四川麻婆豆腐是一種辣椒油和豆腐一起制作的菜，是最受歡迎的豆腐菜肴之一。