為什么中國人似乎大多喜歡蒸食物(比如包子)而不是烤食物?
Why did/do the Chinese seem to mostly steam things (like buns) rather than bake them?譯文簡介
網(wǎng)友:世界上最早發(fā)現(xiàn)蒸汽可以烹飪食物的依然是中國人,在一處8000年前的遺址里,考古學(xué)家發(fā)現(xiàn)了陶制的蒸鍋。但世界其他地區(qū)的文明一直沒有發(fā)明這種器具。文明的發(fā)展在這件工具上出現(xiàn)了偶然,中國人偶然發(fā)明了這種東西,所以他們多了一種烹飪方式。而其他地區(qū)的文明沒有,所以他們少了一種烹飪方式......
正文翻譯
@Sith Lord
After humans learned to use fire, the first cooking method should be burning, because it is the simplest and most direct: placing food directly in the fire.
The second method invented by humans should be roasting, because burning food directly can easily produce toxic coke. And pile soil around the fire to form a thermal space, which collects heat and makes the food healthier.
Both methods can be achieved in primitive and paleo times.
人類學(xué)會用火之后,第一種烹飪方式應(yīng)該是燒,因為這最簡單,最直接:把食物直接置于火中。
人類發(fā)明的第二種方式應(yīng)該是烤,因為直接燃燒食物容易制造有毒的焦炭。而在火堆周圍堆放泥土,形成熱量空間,聚集熱量,讓食物更健康。
這兩種方法都可以在原始時代和舊石器時代實現(xiàn)。
After humans learned to use fire, the first cooking method should be burning, because it is the simplest and most direct: placing food directly in the fire.
The second method invented by humans should be roasting, because burning food directly can easily produce toxic coke. And pile soil around the fire to form a thermal space, which collects heat and makes the food healthier.
Both methods can be achieved in primitive and paleo times.
人類學(xué)會用火之后,第一種烹飪方式應(yīng)該是燒,因為這最簡單,最直接:把食物直接置于火中。
人類發(fā)明的第二種方式應(yīng)該是烤,因為直接燃燒食物容易制造有毒的焦炭。而在火堆周圍堆放泥土,形成熱量空間,聚集熱量,讓食物更健康。
這兩種方法都可以在原始時代和舊石器時代實現(xiàn)。
The second method of cooking for humans is supposed to be boiling, as this requires inventing a container (pottery) and putting water in the container and then putting it on the fire.
According to current archaeological discoveries, the first people to do this were the Chinese. They invented pottery vessels about 20,000 years ago, thus gradually entering the Neolithic Age. Civilizations in other parts of the world gradually completed this step.
人類的第二種烹飪方式應(yīng)該是煮,因為這需要發(fā)明容器(陶器),并把水放到容器中,然后再放到火上。
根據(jù)目前考古發(fā)現(xiàn),最早做到這一點的是中國人,大約20000年前他們發(fā)明了陶容器,從而逐漸進入了新石器時代。世界其他地區(qū)的文明也逐漸完成了這一步。
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According to current archaeological discoveries, the first people to do this were the Chinese. They invented pottery vessels about 20,000 years ago, thus gradually entering the Neolithic Age. Civilizations in other parts of the world gradually completed this step.
人類的第二種烹飪方式應(yīng)該是煮,因為這需要發(fā)明容器(陶器),并把水放到容器中,然后再放到火上。
根據(jù)目前考古發(fā)現(xiàn),最早做到這一點的是中國人,大約20000年前他們發(fā)明了陶容器,從而逐漸進入了新石器時代。世界其他地區(qū)的文明也逐漸完成了這一步。
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The first people in the world to discover that steam can cook food were still Chinese. In an 8,000-year-old ruins, archaeologists discovered a pottery steamer. But civilizations in other parts of the world never invented such instruments.
The development of civilization happened by chance on this tool. The Chinese accidentally invented this thing, so they had an extra way of cooking. Civilizations in other areas did not, so they lacked a way of cooking.
世界上最早發(fā)現(xiàn)蒸汽可以烹飪食物的依然是中國人,在一處8000年前的遺址里,考古學(xué)家發(fā)現(xiàn)了陶制的蒸鍋。但世界其他地區(qū)的文明一直沒有發(fā)明這種器具。
文明的發(fā)展在這件工具上出現(xiàn)了偶然,中國人偶然發(fā)明了這種東西,所以他們多了一種烹飪方式。而其他地區(qū)的文明沒有,所以他們少了一種烹飪方式。
Chinese people do not prefer steam cooking. They also use frying and baking methods to cook food. The famous Peking duck is cooked similar to toasted bread. The fried dough sticks that Chinese people eat every morning are made by deep-frying.
Steam cooking is healthier, a concept that only emerged in recent decades.
In ancient times, it was just one of many cooking methods.
It just happens that this is their unique way, so it seems very special.
中國人并不偏愛蒸汽烹飪,他們同樣大量使用油炸和烤的方式烹飪食物。著名的北京烤鴨,它的烹飪方式和烤面包是很像的。中國人每天早上要吃的油條,是通過油炸來制作的。
蒸汽烹飪更加健康,這是最近幾十年才有的概念。
在古代,它只是眾多烹飪方式中的一種。
只是很湊巧,這是他們獨有的方式,所以顯得很特別。
Steam cooking is healthier, a concept that only emerged in recent decades.
In ancient times, it was just one of many cooking methods.
It just happens that this is their unique way, so it seems very special.
中國人并不偏愛蒸汽烹飪,他們同樣大量使用油炸和烤的方式烹飪食物。著名的北京烤鴨,它的烹飪方式和烤面包是很像的。中國人每天早上要吃的油條,是通過油炸來制作的。
蒸汽烹飪更加健康,這是最近幾十年才有的概念。
在古代,它只是眾多烹飪方式中的一種。
只是很湊巧,這是他們獨有的方式,所以顯得很特別。
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很贊 ( 19 )
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I prefer steaming. Too much fish and other foods here in US are served deep fried which is unhealthy
我喜歡蒸。在美國,太多的魚和其他食物都是油炸的,這是不健康的
But tasty !
但是很好吃!
Not sure if this is true, or just an old wives’ tale.
Apparently, steaming is the only way you can cook with a bamboo pot.
不確定這是真的,還是只是一個老太太的故事。
顯然,蒸是用竹鍋做飯的唯一方法。
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True. Placing bamboo directly in the oven or over the coals/stove hob will just burn your dinner. And your house. Don’t ask why or how I know this. Suffice to say I learned.
沒錯。把竹子直接放在烤箱里或放在煤/爐灶上只會燒焦你的晚餐。還有你的房子。不要問我為什么或怎么知道這一點,可以說我有經(jīng)驗。
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Neel Kumar
Tell us more! :)
告訴我們更多?。海?/b>
My poor host family. I did forget to put the wok over the hole to the oven and fill it with water. They very kindly told me not to cook unless the 5 year old was around to supervise me. We still keep in touch despite that and the many other headaches I gave them.
我可憐的寄宿家庭。我確實忘了把水倒進去,然后把鍋蓋蓋好再放進烤箱。他們后來非常友善地告訴我,除非5歲的孩子在身邊監(jiān)督我,否則不要做飯。盡管如此,我給他們帶來了很多其他頭痛的事,我們?nèi)匀槐3种?lián)系。
You can get charcoal flavoured food, if you put a bamboo container in an oven. lol
如果你把一個竹容器放在烤箱里,你可以得到木炭味的食物。笑死我了
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hope everything is ok with you and your family over there
希望你和你的家人在那里一切都好
I think that is the other way around: Bamboo steamers are used for steaming (and other utensils for other methods). It's not like they have to steam because they have only bamboo steamers.
我認(rèn)為情況正好相反:竹子蒸籠是用來蒸的(其他方法用其他器具)。他們用蒸的辦法是因為他們只有竹制的蒸籠。
you need to put metal pot under the bamboo steamers.
你需要先把金屬鍋放在竹制蒸籠下面。
actually, many family have iron steamer instead of Bamboo steamers, but almost all the traditionnal breakfast shops still use Bamboo steamers, bcz it can steam a lot of food at one time.
事實上,許多家庭都用鐵蒸鍋代替竹蒸籠,但幾乎所有傳統(tǒng)的早餐店仍然使用竹蒸籠。因為它可以一次蒸很多食物。
We also steam fish and other seafood. Its the best way to cook seafood if the seafood itself is fresh.
Don't try steaming if the seafood is not fresh, it taste literally like death.
我們也蒸魚和其他海鮮。如果海鮮本身是新鮮的,這是烹飪海鮮的最佳方式。
如果海鮮不新鮮,不要嘗試蒸,它的味道簡直要死了。
Dried, salted (and sometimes fermented) fish that’s steamed with ginger is a Cantonese delicacy. To some it might taste like death, but I like it.
用姜蒸的咸(有時發(fā)酵)魚是一道廣東美食。對一些人來說,這可能嘗起來像死魚,但我喜歡它。
Oh yes, steamed dried salted fish. Quite a few Malaysian Indians and Malays love this too. We also make curries with salted fish in Malaysia.
哦,是的,蒸咸魚干。相當(dāng)多的馬來西亞印度人和馬來人也喜歡這個。我們在馬來西亞也用咸魚做咖喱。
It's so delicious I'm hungry now
它太美味了,我現(xiàn)在餓了
Maybe this is just the jook sing in me but I love everything fried. Fried jiaozi, the crispy fried top skin on roasted pork, pan fried law bak go, you bread it and dunk it in frying oil and I’ll eat it.
也許這只是我內(nèi)心的喜悅,但我喜歡油炸的一切。炸餃子,烤豬肉上酥脆的炸外皮,油煎法,你把它包起來,浸在煎炸油里,我就吃了。
。。。maybe too young
Your body is still working fine
Wait till farts are suddenly a russian roulette between solid and liquids
The older I get the more I appreciate greens and steamed food . Oily stuff might give acid reflux
。。。你可能太年輕了
你的身體仍然很好
等到你放屁突然變成了和俄羅斯輪盤一樣,固體和液體隨機噴出的時候你就明白了
我年紀(jì)越大,就越喜歡綠色蔬菜和蒸食品。油性物質(zhì)可能會使胃酸回流
I feel that steaming is healthier but I am not 100% certain. However, I think steaming is easier to setup than baking. It does not require a baking oven which is not very common in China.
我覺得蒸更健康,但我不能百分之百確定。然而,我認(rèn)為蒸比烤更容易設(shè)置。它不需要烤箱,這在中國并不常見。
Olden days, no such thing as tiny convenient electric ovens. Ovens in olden days were huge ovens made from clay or bricks and fired by wood or charcoal, not every household would have an oven then.
在過去,沒有像小而方便的電烤箱這樣的東西。在古代,烤箱是用粘土或磚塊制成的巨大烤箱,用木材或木炭燒制,并不是每個家庭都會有烤箱。
Well, it’s somewhat true, because food cannot be burnt in steam, not even on the surface.
So you won’t get any of those toxic stuff related to burnt food.
嗯,這在一定程度上是真的,因為食物不能在蒸汽中燃燒,表面也不會焦化。
所以你不會得到任何與燒焦的食物有關(guān)的有毒物質(zhì)。
Finally a food question! I get 20 emails a day and it's just people asking me to answer their political BS
終于有一個食物問題!我每天收到20封電子郵件,人們總是要求我回答他們的政治問題
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Sad but true. Eventually it's not even a learning experience but a war of words.
悲傷但真實。最終,這甚至不是一次學(xué)習(xí)經(jīng)歷,而是一場口水戰(zhàn)。
that's true
那是真的
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what is the name of those steamed buns that are filled with minced meat ? they were delicious
那些肉末餡的包子叫什么名字?它們很美味
You mean like these?
They’re called bāozi/包子.
你是說像這樣?(圖略)
他們被稱為bāozi/包子.
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yes, i ate them once, quite delicious
是的,我吃過一次,很美味
To be exact, baozi means bun. If you’re referring to those that have meats stuffed inside, say rou baozi (meat bun).
If you’re unclear, the seller might really give you this
確切地說,包子的意思是(包裹),如果你指的是那些里面塞滿肉的,叫做肉包子。
如果你不清楚,賣家可能真的會給你這個
I wouldn’t complain! I love those even completely plain.
我不會抱怨的!我喜歡那些最常見的。
Then you are like the baozi: you both have taste.
那么你們就像包子一樣:你們都很有品味。
Baozi means stuffed bun. It’s just unclear about what is being stuffed into it, but it’s always stuffed.
So you might get buns with vegetables inside, but you won’t get a bun with nothing inside at all.
A bun with nothing at all is mantou 饅頭.
Baozi的意思是包子。只是不清楚里面塞滿了什么,但它總是塞滿了。
所以你可能會得到里面有蔬菜的包子,但你不會得到里面什么都沒有的包子。
一個沒有任何東西的包子就是饅頭.
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Funny enough, mantou in Afghanistan are stuffed dumplings with minced beef and onions.
Served like this with yoghurt or garlic yoghurt and peeled mungbean sauce:
有趣的是,阿富汗的饅頭是用碎牛肉和洋蔥做成的帶餡餃子。
配酸奶、大蒜和去皮的綠豆醬吃:
Wow that looks really tempting!
哇,看起來真誘人!
They’re not difficult to make. I tried making and stuffing them with Italian porchetta when I was staying with some friends on holiday, and even some leftover rabbit which had been cooked with olives and wine. It all tasted great!
它們不難制作。當(dāng)我和一些朋友度假時,我試著用意大利豬肉做餡,甚至還有一些用橄欖和葡萄酒烹制的剩兔肉。味道好極了!
BaoZi,I like the stuffed cabbage, minced meat and vermicelli filling
RouLong,Wrapping meat in steamed buns is pretty much what it means. 籠 generally refers to a house used to keep small animals. In the past, it was often made of bamboo.
包子,我喜歡白菜餡、肉末和粉絲餡
肉籠,把肉包在包子里就是它的意思。籠 一般指用來飼養(yǎng)小動物的房子。在過去,它通常是用竹子做的。
花卷, 這通常是素食,配各種醬汁,如芝麻醬、芝麻、椒鹽、蔥油、豆瓣醬……
I enjoyed watching pioneer cooking show where people cook with a big wood burning kitchen hearth. People would bake using a Dutch oven, a big thick cast iron pot with heavy lid and place it on fire and also put some burning charcoal or wood on top, no specially constructed oven necessary.
I feel like steaming is just another easily added function for the big wok that's common in ancient Chinese household. Put some water down, put bamboo steamer on top, or just a few chopstick to make a platform and put dishes on top for steaming with the lid on.
我很喜歡看先鋒烹飪節(jié)目,人們在廚房里用燒木頭的大爐子做飯。人們會用荷蘭烤箱烘焙,這是一個大而厚的鑄鐵鍋,蓋子很重,然后把它放在火上,還可以在上面放一些燃燒的木炭或木頭,不需要專門建造的烤箱。
我覺得蒸只是中國古代家庭中常見的大鐵鍋的另一個容易添加的功能。倒一些水,在上面放上竹蒸鍋,或者只放幾根筷子做一個平臺,把盤子放在上面蒸,蓋上蓋子。
Yes. You just bring the water to boil and then tune down the fire to maintain steam and heat. And the heat is even throughout. Plus, it's not oily.
對你只需要把水燒開,然后把火調(diào)小,以保持蒸汽和熱量。而且熱度是均勻的。另外,它不油膩。
I wonder if steam convection ovens are selling well in high end Chinese homes? They seem to be taking off in the west, at least in high end kitchens.
我想知道蒸汽對流爐在中國高端家庭中是否賣得很好?它們似乎正在西方興起,至少在高端廚房是這樣。
I think, in China, it is called 氣炸鍋 [qì zhá guō] (air fryer).
我認(rèn)為,在中國,它被稱為氣炸鍋 [qìzháguō](空氣炸鍋)。
the Chinese prefer steaming because it is much healthier than baking or frying, they strongly believe that eating too much fried/baked foods will cause inflammation to the body (which is not far from the truth) and thus they avoid it whenever possible.
中國人喜歡蒸,因為它比烘焙或油炸更健康,他們堅信吃太多油炸/烘焙食物會引起身體炎癥(這與事實并不遙遠),因此他們盡可能避免。
I love steaming. It is not just about saving energy and being healthier (both are a huge plus), but also making food tastier as opposed to boiling it. For example new potatoes, peas or carrots steamed are absolutely delicious. You can’t compare them to the boiled ones.
我喜歡蒸。這不僅是為了節(jié)省能源和更健康(兩者都有巨大的好處),而且還使食物比煮食物更美味。例如,蒸新土豆、豌豆或胡蘿卜絕對美味。你無法將它們與煮熟的相比。
Added plus is during Chinese winter, those dimsum and soup shops are the best place to be
另外,在中國的冬天,那些點心店和湯店是最好的去處
Steam has incredibly more energy than boiling water…the particle theory at work ! China and many other nations that do not have natural gas to the stove, have perfected small fuel simple tecniques.
The steamer basket is sheer genius.
You can cook MANY things that would not all fit in the wok!
And I am an absolute nut for some good dumplings.
蒸汽的能量比沸水多得多…粒子理論在起作用!中國和許多其他缺乏天然氣的國家早就完善了小型燃料的應(yīng)用技術(shù)。
蒸籠真是天才。
你可以做很多不能放在鍋里的東西!
我是個超級喜歡吃好餃子的人。
Do you happen to have the lix for the paper that says mantou would have kept the Germans fed for a while longer in WWI?
你是否碰巧有報紙的鏈接,上面說在第一次世界大戰(zhàn)中,饅頭會讓德國人多吃一段時間?
Steaming is also healthier than baked food due to much less trans fats and oxidized food particles
蒸食物也比烘焙食物更健康,因為反式脂肪和氧化的食物顆粒要少得多
In fact, steaming is only one way, not even the main way. There are many ways of cooking in China……
事實上,蒸只是一種方式,甚至不是主要的方式。中國有很多烹飪方法……
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Also, you can’t burn food by steaming and it’s even very hard to overcook anything. Just set it and forget it.
此外,你無法通過蒸來燒壞食物,甚至很難把任何東西煮過頭。只要設(shè)置好就可以了。
Don’t just forget it, because the water may dry out.
別忘了,因為水可能會干的。
Steaming is used for siumai (siomai) and char siu bao (called siopao in my country, the Philippines).
蒸制用于燒賣(siomai)和叉燒包(在我的國家菲律賓稱為siopao)。
Steaming and boiling are healthier ways of cooking than frying, barbecuing and grilling
蒸和煮是比油炸、燒烤和燒烤更健康的烹飪方式
Another advantage to steaming is that it’s not high-heat cooking. High-heat cooking is less healthy and destroys some of the food’s nutrition.
蒸的另一個優(yōu)點是它不是高熱量烹飪。高溫烹飪不太健康,還會破壞食物的一些營養(yǎng)。
@孫悟空
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而且它很健康
some food are best for steaming some are not…Chinese are now discovering it is the best thing since slice bread
一些食物最適合蒸,而有些則不適合……中國人現(xiàn)在正在發(fā)現(xiàn)這比烤切片面包更好。
Chinese DID bake things. 胡餅 and 馕 were both baked products from northwest China.
中國人確實會烤東西。胡餅 和馕 都是來自中國西北地區(qū)的烘焙產(chǎn)品。