Традиции, обычаи и праздники Китая (Traditions, Customs and Festivals of China). Сухомлинова С.И - 42 стр.

UptoLike

ВУЗ: 

ДВФУ | Владивосток

Составители: 

Рубрика: 

41
Task 2. Discuss the following questions.
1. Do you know how to prepare dumplings and when they are served in
China?
2. Is it an ancient dish or quite modern?
3. How many kinds of dumplings do you know?
4. Is it the same dish as Russian “pelmeny” and “ vareniky”?
Task 3. Read the texts on dumplings and check your answers to
Task 2.
Text 1. Jiaozi
Several Chinese snacks have been known in English as
"dumplings". Of these, jiaozi is taken by the northern Chinese as a
symbol of festivity and served as the main dish for the Spring Festival
or traditional New Year's Day.
The annals of a northern county have this record from the early
Qing Dynasty. On New Year's Day the family share a sumptuous
dinner at which various types of dumplings are served. They are
called Jiaozi because they are eaten at a time when the New Year is
ushered in and the old sent off. In the vast areas of North China,
especially in the countryside, Jiaozi is not only eaten at the New Year
but served on ordinary days when there are guests for dinner. In
provincial towns and market villages, many eating-places specialize in
this dish.
Jiaozi dumplings are made of a paste wrapper with seasoned
mincemeat as the filling. They are usually in the shape of a crescent
moon. Cooked in boiling water for a few minutes, they become
"boiled dumpling" and are ready to serve. If steamed under cover, they
are called "steamed dumplings".
A great range of food may be used as the principal material for
Jiaozi fill: minced pork, mutton or beef, minced prawn or shrimp,
vegetables and dried mushrooms. The usual seasonings are soy sauce,
salt, sugar, minced scallion and ginger root, peanut and sesame oils.
Dumplings are particularly tasty because in the process of boiling or
steaming the steam generated inside the wrapper does not escape,
keeping the flavour inside and the fillings tender.
From a Tarig Dynasty (618—907 A. D.) tomb excavated in 1968 in
Xinjiang, a wooden bowl was unearthed, containing a number of 
      Task 2. Discuss the follo wing ques tions.
1. Do yo u k now how to prepare d umplings and w he n t he y are served in
China ?
2. Is it an a nc ie nt d is h or q uite mod ern?
3. How ma ny k inds o f d ump lings do yo u k now ?
4. Is it the sa me d ish as Russ ia n “ pel me ny” and “ vare nik y” ?

      Task 3. Read the texts on dumplings and check your answers to
Task 2.
                                  Text 1. Jia ozi
      Seve ra l C hinese snacks ha ve b een k now n in Englis h as
"d ump lings ". O f t hese, jiaozi is t aken b y t he nort he rn C hinese as a
symb o l o f fest ivit y a nd served as t he ma in d is h fo r t he Sp ring Fest iva l
or trad it io na l New Year's Day.
      The a nna ls o f a no rt hern co unt y ha ve t his record fro m t he earl y
Qing D ynast y. On New Year's Day t he fa mily s hare a sump t uo us
dinner a t w hic h va rio us t ypes o f d ump lings a re served. The y are
called Jiaozi beca use t he y are eate n at a t ime w he n t he New Year is
us hered in a nd t he o ld se nt o ff. In t he vast a reas o f N ort h C hina,
especia lly in t he co unt rys ide, Jiaozi is not o nly eate n at t he New Year
but served o n o rd ina ry da ys w he n t here a re guests for d inne r. I n
pro vinc ia l tow ns a nd market villa ge s, ma ny eat ing-p laces specia lize i n
this d is h.
      Jiaozi d ump lings are made o f a paste wrapper w it h seaso ne d
mince meat as t he fill ing. The y a re us ua lly in t he s hape o f a cresce nt
mo o n. Cooked in b o iling wate r fo r a few minutes, t he y beco me
"bo ile d d ump ling" a nd a re read y to serve. If stea me d under co ver, t he y
are called "stea med d u mp lings ".
      A great ra nge o f food ma y be used as the p rinc ipa l materia l fo r
Jiaozi fill: minced pork, mutt o n or bee f, minced praw n or s hri mp,
ve getab les a nd dried mus hro o ms. The usua l seaso nings are so y sauce,
salt, s ugar, minced sca llio n a nd ginge r root, pea nut a nd sesa me o ils.
Du mp lings are part ic ula rly tast y b ecause in t he process o f bo iling or
stea ming t he stea m ge nerated ins i de t he wrap per does no t escape,
keeping t he fla vo ur ins ide a nd t he fillings te nder.
Fro m a Tarig D ynast y (618 —907 A. D.) to mb e xca vated in 196 8 in
Xinj ia ng, a woode n bow l was uneart hed, conta ining a nu mber o f



                                          41

Страницы