一:饺子的介绍
李碧华短篇小说集《饺子》收录一组都市惊情系列力作。同名电影由香港新锐导演陈果执导,杨千嬅、梁家辉等著名影视明星主演,斩获香港电影金像奖,创下年度类型片最高票房。只要世上还有男人,有女人,有悲欢离合,有恐惧,有哀伤,有担忧,有豁出去的狠劲,就有食客。追寻最诡异的治疗。
二:用英语介绍饺子的起源与发展概况
Chinese Dumpling
Chinese dumplings or Jiaozi,with meat and vegetable fillings,is a traditional Chinese Food,which is essential during holidays in Northern China.Chinese are Masters in the Art of Making Dumplings.
History
The history of jiaozi dates back to ancient times,some 500-600 years ago.As the Spring Festival marks the start of a new year,people choose to eat jiaozi to connote their wishes for good fortune in the new year.China has been perfecting the art of dumpling making since the Sung dynasty.
Fillings
There is no set rule as to what makes dumping fillings.They can be anything from vegetables,meat to seafood.Whatever the fillings,the wrapping skill needs to be exquisite to make jiaozi look attractive.
Shape and variety
Chinese dumplings may be round or crescent-shaped,boiled or pan-fried.The filling may be sweet or savory; vegetarian or filled with meat and vegetables.Of course,all this variety can be confusing.
As China is a country with a vast territory,there are great difference in various regions in ways of making jiaozi or even serving it.For example,dumplings wrappers are made with a rolling stick in most areas of Beijing and Hebei Provinces,whereas in some parts of Shanxi Province and inner Mongolia Autonomous Region,wrappers are hand- pressed.
How to make Chinese dumplings?
To make Chinese dumplings,first of all,chop the meat into pieces and mash them,then add salt,sesame oil,soy sauce,ginger,scallions,Chinese cabbage and MSG if you like.Mix thoroughly the ......余下全文>>
三:饺子的特点
1. 食物多样:饺子的馅料很丰富,可以放很多自己喜欢的食材,可以荤素搭配着吃、也可以是全素的、亦可以放入很多样喜欢的蔬菜搭配着一起吃,当然有些人也喜欢吃全荤的。这些食物多样的做法可以让我们吃到营养素更加齐全,而且可以起到食物的互补作用,单独吃一种食材可能吸收利用不高,但多种食物搭配一起吃,更容易吸收。
2. 烹调:饺子属低温烹调。低温烹调可以减少营养素的流失,而且有饺子皮在外面包裹着,再煮制的过程中也会形成一种保护膜,保护馅料中的营养不会流失。
3. 简单方便:有些朋友在家吃饺子去为了方便,就不做菜,单独吃饺子,饺子既可以当主食食用,也可以当做菜食用。多种食材放在一起做馅料,不用担心营养素摄入的不均衡,只要我们搭配的合理,就完全不用担心了。当然也可以搭配一些爽口的凉菜一起食用。
四:关于介绍饺子的英语小短文
Dumpling(also called"jiaozi"in Chinese) is a kind of traditional
Chinese food. it's originated from northern China in the ancient time. commonly,
the Jiaozi is filled with minced meat( pork,beef,mutton and so on) and chopped
vegetables(such as leek,selery)as it's stuffing,and wrapped into a piece of
douch.Finally, cook it in boiling water.Take vinegar and soy sauce as season
food when serving.
五:和饺子有关的英文介绍
Chinese Dumpling
Chinese Dumpling
Chinese dumplings or Jiaozi, with meat and vegetable fillings, is a traditional Chinese Food, which is essential during holidays in Northern China. Chinese are Masters in the Art of Making Dumplings.
History
The history of jiaozi dates back to ancient times, some 500-600 years ago. As the Spring Festival marks the start of a new year, people choose to eat jiaozi to connote their wishes for good fortune in the new year. China has been perfecting the art of dumpling making since the Sung dynasty.
F饥llings
There is no set rule as to what makes dumping fillings. They can be anything from vegetables, meat to seafood. Whatever the fillings, the wrapping skill needs to be exquisite to make jiaozi look attractive.
Shape and variety
Chinese dumplings may be round or crescent-shaped, boiled or pan-fried. The filling may be sweet or savory; vegetarian or filled with meat and vegetables. Of course, all this variety can be confusing.
As China is a country with a vast territory, there are great difference in various regions in ways of making jiaozi or even serving it. For example, dumplings wrappers are made with a rolling stick in most areas of Beijing and Hebei Provinces, whereas in some parts of Shanxi Province and inner Mongolia Autonomous Region, wrappers are hand- pressed.
How to make Chinese dumplings?
To make Chinese dumplings, first of all, chop the meat into pieces and mash them, then add salt, sesame oil, soy sauce, ginger, sc......余下全文>>
六:饺子的详细资料和吃饺子时的习俗
起源:饺子起源于东汉时期,为医圣张仲景首创。当时的饺子是与药用,张仲景用面皮包上一些药物用来治病。早在三国时期,魏张揖所著的《广雅》一书中,就提到这种食品。清朝有关史料记载说:“元旦子时,盛馔同离,如食扁食,名角子,取其更岁交子之义。”又说:“每年初一,无论贫富贵贱,皆以白面做饺食之,谓之煮饽饽,举国皆然,无不同也。富贵之家,暗以金银小锞藏之饽饽中,以卜顺利,家人食得者,则终岁大吉。”这说明新春佳节人们吃饺子,寓意吉利,以示辞旧迎新。近人徐珂编的《清稗类钞》中说:“中有馅,或谓之粉角——而蒸食煎食皆可,以水煮之而有汤叫做水饺。”千百年来,饺子做为贺岁食品,受到人们喜爱,相沿成习,流传至今。 风俗文化:饺子是深受中国人民喜爱的传统特色食品,又称水饺,是中国北方民间的主食和地方小吃,也是北方的年节食品。大年三十包饺子。是我国北方广大地区民间过年最重要的内容之一。年三十的饺子,由于是节日的重要内容,所以,还规定了许多规矩和约定俗成的习俗内容。这些习俗都是为了配合过年的气氛需要。有一句民谣叫大寒小寒,吃饺子过年。饺子是一种历史悠久的民间吃食,深受老百姓的欢迎,民间有“好吃不过饺子”的俗语。 典故: 饺子原名“娇耳”,相传是我国医圣张仲景首先发明的。每逢冬至和大年初一,人们吃着饺子,心里仍记挂着张仲景的恩情。今天,我们用不着用娇耳朵来治冻烂的耳朵了,但饺子却已成了人们最常见、最爱吃的食品 历史发展:宋代称饺子为“角儿”,它是后世“饺子”一词的词源。这种写法,在其后的元、明、清及民国间仍可见到元朝称饺子为“扁食”。明朝万历年间沈榜的《宛署杂记》记载:“元旦拜年,作匾食”。刘若愚的《酌中志》载:“初一日正旦节,吃水果点心,即匾食也。”元明朝“匾食”的“匾”,如今已通作“扁”。“扁食”一名,可能出自蒙古语。 据三国魏人张揖著的《广雅》记载那时已有形如月牙称为“馄饨”的食品,和现在的饺子形状基本类似。到南北朝时,馄饨“形如偃月,天下通食”。据推测,那时的饺子煮熟以后,不是捞出来单独吃,而是和汤一起盛在碗里混着吃,所以当时的人们把饺子叫“馄饨”。这种吃法在中国的一些地区仍然流行,如河南、陕西等地的人吃饺子,要在汤里放些香菜、葱花、虾皮、韭菜等小料。大约到了唐代,饺子已经变得和现在的饺子几乎一样,而且是捞出来放在盘子里单个吃。宋代称饺子为“角儿”,它是后世“饺子”一词的词源。这种写法,在其后的元、明、清及民国间仍可见到。元朝称饺子为“扁食”。明朝万历年间沈榜的《宛署杂记》记载:“元旦拜年,作匾食”。刘若愚的《酌中志》载:“初一日正旦节,吃水果点心,即匾食也。”元明朝“匾食”的“匾”,如今已通作“扁”。“扁食”一名,可能出自蒙古语。清朝时,出现了诸如“饺儿”、“水点心”、“煮饽饽”等有关饺子的新的称谓。饺子名称的增多,说明其流传的地域在不断扩大民间春节吃饺子的习俗在明清时已有相当盛行。饺子一般要在年三十晚上12点以前包好,待到半夜子时吃,这时正是农历正月初一的伊始,吃饺子取“更岁交子”之意,“子”为“子时”,交与“饺”谐音,有“喜庆团圆”和“吉祥如意”的意思 过年吃饺子有很多传说,一说是为了纪念盘古氏开天辟地,结束了混状态,二是取其与“浑囤”的谐音,意为“粮食满囤”。另外,民间还流传吃饺子的民俗语与女娲造人有关。女娲抟土造成人时,由于天寒地冻,黄土人的耳朵很容易冻掉,为了使耳朵能固定不掉,女娲在人的耳朵上扎一个小眼,用细线把耳朵拴住,线的另一端放在黄土人的嘴里咬着,这样才算把耳朵做好。老百姓为了纪念女娲的功绩,就包起饺子来,用......余下全文>>
七:饺子的由来 简介
饺子是中国东汉南阳医圣张仲景发明的,它的历史沿革经历了漫长的过程,明朝末年张自烈做了很好的说明:“水饺耳,即段成式食品,汤中牢丸,或谓粉角,北方人读角为娇,因呼饺饵,伪为饺儿。”在包饺子时,人们常常将金如意、糖、花生、枣和栗子等包进馅里。吃到如意、吃到糖的人,来年的日子更甜美,吃到花生的人将健康长寿,吃到枣和栗子的人将早生贵子。有些地区的人家在吃饺子的同时,还要配些副食以示吉利。比如吃豆腐,象征全家幸福;吃柿饼,象征事事如意;吃三鲜菜,象征三阳开泰。南方有些地方过年时会打散鸡蛋后加热做外皮包上肉馅称之为蛋饺。