厨房中的中西文化冲击

    发布时间:2019-04-06 14:59:24责任编辑:高振中点击次数:65

    厨房中的中西文化冲击

    ——明明我点的是鸡汤,怎么成了咸香味的意面疙瘩汤?

    The Culture Shock in the Kitchen

    Chicken Soup VS Chinese Home-style Dough Drop Soup

    中国人民以食为天,吃的好不好很大程度上决定了我们的生活幸福感。当我们有一天踏上了异国远方的土地,随着最初的新奇和新鲜感慢慢退却,最先涌上的思念,很可能是那份已经熟悉了十几年的口味,我们的胃在召唤我们了。 Chinese people regard eating as a living priority. Good eating can determine the happiness of our life. One day when we land in a foreign country, after the excitement of a brand new experience, we will become nostalgic, which always starts from missing our familiar food.

    留学生必定都有过一份满街寻找家乡菜的经历。然而中西文化的差异必然让很多事物名称相似,内容却差了十万八千里。本以为众里寻它千百度,却发现阑珊处是水中月和镜中花。想当年在加拿大,当我捧着Tim Hortons里卖的松松软软的早餐饼干(biscuit),想起超市里卖的咬一口硌掉牙的曲艺饼(cookie),不禁有点怀疑人生。

    It is normal for students abroad to look for hometown- style meals but what we find always appear different from what we expect. I still remember once in Tim Hortons, the soft biscuit for breakfast comparing to the solid cookies nearly made me challenge the translation of these two words. Shouldn’t they be opposite as what they are now? 

    枫叶加方烹饪课正是为帮助学生将来能够顺利地进行生活过渡而开设的。在这里,你能提前熟悉那些看一眼就眼晕的各种调味料和烹饪工具,还能够见识很多中西烹饪的不同方式和不同理念,尝尝可能从未经历过的味道,为自己将来的独立生活垫垫底…… 

    Maple Leaf high school’s Food and Nutrition course is specially designed for students to easily transfer to a foreign living environment where many of the seasoning and cooking instructions can stun good English speakers from China. Students can also have the opportunity to try different tastes and living philosophy to get themselves ready for the future independent life.

    烹饪课的宗旨是吃的好而且吃的健康。 比如今天烹饪课上老师教给大家的据说是非常受西方人喜欢的鸡汤。

    Eating good and healthy is the motor of the Food and Nutrition course. Today in the food lab, chicken soup was introduced.

    我们印象中的鸡汤是这样或是这样滴,温温润润,鲜的润肺。尤其是在寒冷的冬天,一口下去,荡气回肠,正所谓“心灵的鸡汤”。

    This is what chicken soup is like in China, pure soup, mild salty and warm, calm our stomach and heart particularly in the chilly weather. 

    但是在加拿大的鸡汤是长这样的.

    But in Canada, chicken soup is like this or this.

    在小餐馆是长这样的。 

    家常菜中中鸡肉当然不会那么大那么多,而是直接撕碎融在汤里,所以更像是这个样子的。

    Home-made style chicken soup looks more like this.

    看到了吗?有蔬菜末,有浓浓的汤色,里面还有数不清的小意面,看起来不像鸡汤,似乎更像中国妈妈们的居家必备……加了鸡肉的疙瘩汤?!

    See? Vegies in pottage with pasta noodles. Does it look more like the famous Chinese dish Home-style Dough Drop Soup? Maybe these two just look alike. Let’s look at the ingredients: 

    也许形式神不似?这份特别的鸡汤是怎么做的呢? 看看所需材料。

    一份250ml的熟鸡胸肉,煮鸡肉用的水,2茶匙的黄油,一份切片的芹菜,一份切丁的胡萝卜,半份的切丁洋葱,一份切丁的菠菜,1/2茶匙的意大利调味料,7份的水(煮汤用), 一罐鸡汁,5茶匙的鸡精,2份意面

    250ml (1 cup) cooked chicken (1 chicken breast) · water for chicken · 10ml (2 teaspoons) butter · 250ml (1 cup) sliced celery · 250ml (1 cup) chopped carrot · 125ml (12 cup) chopped onion · 250ml (1 cup) chopped spinach · 2.5ml (12 teaspoon) Italian Seasoning · 1750ml (7 cups) water · 625ml chicken broth (1 can) · 25ml (5 teaspoons) chicken bouillon (powder) · 500ml (2 cups) noodle.

    嗯,有蔬菜,有肉,有面,搭配很健康,一次可以做一大锅,能当饭吃……真的很像疙瘩汤。

    En, vegies, meat, noodles, make in a big pot to eat, still quite alike. Compare the cooling instructions?

    也许做法不同? 看看操作指南。

    首先,鸡肉在锅中煮熟(使用肉内温度计?!),胡萝卜芹菜和洋葱切丁,黄油下锅融化(就是给锅里加点油),将蔬菜放进去翻炒5-10分钟,鸡肉煮熟后撕成细条(用两个叉子),在翻炒的蔬菜中加入调味料和水,再加切好的菠菜,煮20分钟然后加入意面,盖盖子大火煮20-25分钟。总结,还是在做一锅疙瘩汤, 就是用了不同的调味料。

    1.  Put the chicken breast into the flat pot, fill the pot with water up to the top of the chicken, Boil the chicken for 15min until cooked inside (use thermometer)

    2.  Dice Carrots, Celery, onions

    3.  Melt butter in large pot at 300.

    4.  Sauté the celery, carrot and onion for 5 to 10 minutes at 900.

    5.  When chicken is cooked remove from water and shread

    6.  Add Italian Seasoning, chicken stock (powder), chicken broth (liquid) and water to celery and carrots.

    7.  Dice and Add spinach

    8.  (optional) add hot peppers

    9.  Bring to a boil 210.

    10. Add noodles and chicken and cook on 600 for 20-25 minutes (use lid).

    Conclusion, it is cooking the dough drop soup with different seasoning。

    当然,从材料准备到开火烹饪,老师要现场一步步操作给学生看,所有安全指南也一一指正讲解,比如掀锅盖的时候要朝外,以防热气烫伤;比如切菜的时候手指要弯曲成鹰爪,以防切伤手指;比如打开的罐头千万小心手指,更不要伸个舌头去舔舔;比如不同烹饪方式下菜品的口味和嚼劲的不同;比如做菜经常要放胡萝卜增加营养和食欲;比如芹菜的负卡路里特性,和比较同样的蔬菜在中国和加拿大的不同味道和长相。

    During the food preparation and process, the teacher needs to show and explain step by step, such as the kitchen safety operation, the nutrition factors in cooking and the comparison between Chinese and Canadian vegetables. 

    当然老师还放了几个大招,比如演示了西方厨房的常用工具,肉内温度计和开罐器。第一个是用来测量锅里煮着的肉有没有达到规定温度的工具,使用的时候不关火,挑选肉块最厚的部分,将长长的金属尾部刺入其中间部分进行读数(主要是看肉熟没熟)。(说实话,按照我们的老祖宗传下来的方法,直接用筷子捅捅或将肉剥开,肉质的松软度和色泽不就说明了问题了吗? )

    Meanwhile, teacher demonstrated the use of certain kitchen tools, including the meat thermometer and can opener, which made the surprised students inhale. (Do not ask why we need to use meat thermometer to judge the cooking of the chicken or use the opener for the cans. I personally prefer sticking chopsticks into meat to see if it is well cooked and cut cans’ top with chef knife. We all have our happy and preferred way to deal with the eating challenges.)

    还有使用开罐器,握着两个长把手,将金属头部压如罐头,然后开始扭上面的旋钮让齿轮随着罐头转一圈就打开了。就像这样学生们发出一阵阵惊讶(与不解?直接一把大刀切个十字花不就能打开了吗?还用专门发明个器具,外国人真会玩。带拉环的罐头见过没?)。 

    还比如烹饪和烘焙的区别,针对中国人喜欢不按菜谱操作的特性,老师万分叮嘱,烹饪是艺术,可以随意加工,烘焙是科学,一不小心就是个糟糕的化学反应。今天的汤你们可以随意玩,明天的巧克力饼干最好严格照着操作指南,千万不能随意发挥。

    The teacher also addressed the necessity of following the instructions when baking. He understands the Chinese people artistic styles in cooking but reminds that baking is like science. Any change of the instruction at will during baking will lead to a horrible chemistry experiment.

    别小看这些小知识,一个人能否快速地融入一份新生活,全看他是否能在新环境中马上变得得心应手。为什么留学生去北美的肯德基只会要BBQ酱?全是因为这是唯一熟悉和听懂的单词,剩下的蜂蜜芥末、乡村色拉酱和水牛酱你听了没懂,或者点了心里没底。为什么出国留学的人最后几乎能够做出几样拿手菜?真的是国外食品选择太少、人工太贵,最后还得靠自己磨炼手艺。据说很多小伙伴们能都是通过搭伙做饭在国外交上朋友的。

    Do not undervalue all this minor knowledge. Being familiar with them can help us settle in a new life easily. Do you know why Chinese students go to KFC in north America only order BBC sauce? Because they do not know the ranch and buffalo sauce, neither the pronunciation nor the taste.

    在烹饪课上,学生们不仅学习了单词和很多生活操作用语,还拓展了自己的生活技能与文化理解。生活好才能学习好,这正是加方开设烹饪课的初衷。出国前不光要做好学业准备,生活技能上也要打好基础。经历过这个课程,就不会再面对一碗所谓的西式“疙瘩”鸡汤而尴尬失望了。

    In Food and Nutrition course, students do not only broaden their vocab in living scenarios but also develop their living skills and cultural understandings. This is the intention that we offer the food course at Maple Leaf that is to have students ready for studying abroad academically and socially. After this class, you will never become frustrated when ordering or cooking chicken soup abroad. 



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