在璀璨多元的中国饮食文化星空中，粤菜恰似一颗兼容并蓄的明珠，鲜活映照出岭南大地的湿热气候与开放胸襟。它不仅彰显着广东人民对“不时不食”的坚守，更融合了中原厨艺与海外风味的饮食智慧。从珠江口鲜甜的海产，到市井里地道的广府茶点；从精工细作的鲍参翅肚，到家常质朴的啫啫煲仔，粤菜的每一味都流露着岭南独有的鲜活与包容。
今天，就让我们一同踏入粤菜的鲜香世界，探寻那些藏在镬气里的岭南风情吧！本期让我们跟随翻译2402班黎慧同学的脚步，走进温暖湿润的岭南，品味这份来自珠江两岸的独特美味。
蒲公“英”说书人：
大家好，我是来自翻译2402班的黎慧。 平常爱好看电影、散步和打羽毛球。
原文：
Yue cuisine, also known as Cantonese cuisine, originates from Guangdong Province in southern China. It is one of the most widely recognized and influential Chinese cuisines globally, renowned for its emphasis on fresh, seasonal ingredients and delicate flavors.
Cantonese cuisine is characterized by its diverse range of cooking techniques, including stir-frying, steaming, braising, and roasting. These methods aim to preserve the natural flavors and textures of the ingredients while showcasing their inherent qualities.
Some of the most famous Cantonese dishes include:
• Dim Sum: A wide variety of small dishes, including steamed dumplings (shao mai), shrimp dumplings (xia jiao), and baked BBQ pork buns (cha shao bao).
• Roasted Goose: Cantonese roasted goose is renowned for its crispy skin and juicy meat.
• Steamed Fish: Steamed fish is a classic Cantonese dish, often served with ginger and scallions.
• Wonton Noodle Soup: A comforting and flavorful soup featuring delicate wonton dumplings in a clear broth.
Yue cuisine reflects the unique cultural and geographical influences of Guangdong Province, resulting in a sophisticated and diverse culinary tradition that continues to captivate palates worldwide.
（本文摘录自小红书“蓝天白云万里行” 2025-1-3）
粤菜
粤菜，又称广东菜，起源于中国南部的广东省。它是全球最广为人知和最有影响力的中国菜系之一，以新鲜、时令的食材和清淡的口味著称。
粤菜的特点是烹饪手法多样，包括炒、蒸、焖、烤。这些方法旨在保留食材的天然风味和质地，同时展现其固有品质。
一些最著名的粤菜包括：
• 点心：种类繁多的精致小菜，包括蒸饺（烧卖）、虾饺（虾饺）和烤叉烧包（叉烧包）。
• 烧鹅：粤式烧鹅以皮脆肉嫩而闻名。
• 清蒸鱼：清蒸鱼是粤菜的经典菜肴，通常配以姜葱。
• 云吞面：一道令人欣慰且美味的汤，以清汤中精致的云吞饺子为特色。
粤菜反映了广东省独特的文化和地理影响，形成了精致多样、不断吸引着世界各地食客的美食传统。
四六级关键词，接住啦
Originate起源于
Renowned著名的
Emphasis强调
Delicate清淡的
Diverse多样的
Technique技法
Preserve 保留
Inherent固有的
Sophisticated精致的
四六级暴击，小试牛刀
Question 1：What is Yue cuisine renowned for globally?
A. Its spicy and strong flavors
B. Its emphasis on fresh, seasonal ingredients and delicate flavors
C. Its wide use of deep-frying techniques
D. Its reliance on preserved ingredients
Answer: B
解析：原文第一段明确提到“它是全球认知度最高、影响力最大的中国菜系之一，以注重新鲜时令食材和清淡细腻的风味而闻名”。选项A（辛辣浓郁的风味）、D（依赖腌制食材）在文中未提及；选项C（大量使用油炸技法）并非文中强调的粤菜核心特点。
Question 2：Which of the following is NOT a cooking technique of Cantonese cuisine mentioned in the passage?
A. Stir-frying
B. Steaming
C. Roasting
D. Deep-frying
Answer: D
解析：文中第二段列出的粤菜典型烹饪技法包括“炒、蒸、焖、烤”，油炸（选项D）未被列入上述提及的技法中。
Question 3：Which dish belongs to Dim Sum according to the text?
A. Roasted Goose
B. Shrimp Dumplings (Xia Jiao)
C. Steamed Fish
D. Wonton Noodle Soup
Answer: B
解析：原文第三段明确指出点心（Dim Sum）包括“烧卖、虾饺、叉烧包等”。烧鹅（A）、清蒸鱼（C）、云吞面（D）均被列为独立的经典粤菜，而非点心的一部分。
