山西面食文化翻译论文开题报告

俗话说，“世界面食在中国，中国面食在山西。”山西面食历史悠久，源远流长，从可考算起，已有两千年的历史了。以面条为例，东汉称之为“煮饼”；魏晋则名为“汤饼”；南北朝谓“水引”；而唐朝叫“冷淘”……。面食名称推陈出新，因时因地而异，俗话说娇儿宠称多，面食众多的称谓与名堂，正说明山西人对它的重视和喜爱。山西面食种类繁多，一般家庭主妇能用小麦粉、高粱面、豆面、荞面、莜面做几十种，如刀削面、拉面、圪培面、推窝窝、灌肠等。到了厨师手里，更被做的花样翻新，目不暇接，达到了一面百样，一面百味的境界。据查，面食在山西按照制作工艺来讲，可分为蒸制面食、煮制面食、烹制面食三大类，有据可查的面食在山西就有280种之多，其中尤以刀削面名扬海内外，被誉为中国著名的五大面食之一。其他如大拉面、刀拨面、拨鱼、剔尖、河捞、猫耳朵、蒸、煎、烤、炒、烩、煨、炸、烂、贴、摊、拌、蘸、烧等多种，名目繁多，让人目不暇接。[编辑本段]蒸制面食山西蒸制面食品种繁多，玉米面窝窝是过去最普通的主食。晋南晋中一带产麦区则多吃馒头。馒头分为花卷、刀切馍、圆馒、石榴馍、枣馍、麦芽馍、硬面馍等。杂粮蒸食有晋北晋中吕梁的莜面烤佬佬；忻州五台原平的高粱面鱼鱼，另外还有包子、稍梅等等。★馒头---馒头是我国面食家族中的最大一支。它分为两种，一种是无馅的白馒头，一种是有馅的花色馒头，又称作包子。《事物纪原》里说诸葛亮为了代替人头祭泸水而发明的馒头，馒头开始成为宴会祭享的陈设品。晋以后有一段时间，古人把馒头也称作“饼”。唐以后，馒头的形态变小。宋时馒头成为读书人经常食用的点心后，就不再是人头形态了。唐宋后，馒头也有无馅者，无论有馅无馅，馒头一直担负的是祭供用处。一直到清代，馒头的称谓出现了分野：北方谓无馅者为馒头，有馅者为包子，而南方则称有馅者为馒头，无馅者也有称作“大包子”的。馒头之称谓，今天仍很混乱。如北方之无馅者，有称作“馍”、“卷子”，也有称作“包子”的。南方之有馅者，也有称作“面兜子”、“汤包”的。馒头有一个共同的特点，都是用发酵面粉为主料入笼蒸制而成。馒头制作简单、携带方便，松软可口，还可根据所需制成各种风味。在山西，尤是晋南人，每顿饭都必有馒头下菜方才觉得肚子饱。★莜面栲栳---莜面栲栳是山西晋北、晋中、吕梁一带家庭主妇的拿手戏。她们将一大块热水和好的面团放于手背上，夹于中指食指中间，放置光洁石板一块，随手一拐、手托一推、食指一挑一卷，筋薄透亮的一个个栲栳便整整齐齐地码放在笼中，急火蒸10来分钟出锅后，浇上羊肉蘑菇臊子或葱油盐醋等，软筋适口、浓香不绝。★高粱面鱼---这在晋北的忻州、定襄、五台、原平、代县一带是家常饭。主妇们将和好的面挤成枣样大小的剂子，两手同时从大案两头搓起，成细若香头的小鱼,蒸好浇上汤菜食之。若是时间紧，来不及搓鱼，便捏成很薄的红面壳壳。要么掰成块加菜拌食、要么切条，用鸡蛋、酸菜炒食，同样令人垂涎。过去村里孩子玩饿了，取一个红面壳壳，在里边倒一点盐醋，滴一点食油，从边上掰一块蘸点盐醋吃，吃到最后，盐醋、壳壳来个一口香，老百姓叫“油盐蘸窝窝”。★稍梅（烧麦）---稍梅的制作工艺很是复杂，中餐的好吃在于各种作料的配合千变万化，早放一刻，晚放一分都有不同味道。制作时将羊肉绞碎，放入盆内，加花椒粉、盐、白酱油、姜末、蒙子拌匀，再将西葫芦、韭菜切细放入，加麻油拌成羊肉馅。最难的是做皮，老师傅们说：“稍梅好吃难和面，皮薄包馅打花难”。做皮就是将面粉加盐和清水拌匀，揉透搓成条，摘成面剂子擀成片，用擀面杖把面片压出花边，放入盆内盖上湿布，然后用每张面片裹上些许羊肉馅包成形似梅花的稍梅，上笼用大火蒸约15分钟可熟，取出即成，形似花瓣盛开的雪梅，皮软馅鲜，无腥膻味。稍梅难做，但味道好吃，皮子有薄又韧，馅料味美汁鲜。稍梅原来是山西农村有钱人家用作喜庆筵席的点心，由于口音变异也叫为“烧麦”。现在虽然满大街卖的都是稍梅，可是多半都是粗制滥造，皮子粘口不说，一咬满嘴油，想吃到地道的却再不容易了

山西的面食历史悠久。早在东汉的时候，面食就已经成了宫廷中的主食。到了唐朝，面食到了进一步的发展。唐太宗李世民就是我们山西人，相传他特别爱吃山西风味的面食。现在，面食已经成了我们山西人的家常便饭，而且品种花样上有了进一步提高，一些专营面食的饭店也如雨后春笋应运而生，还有了以面食为主的宴席。 山西面食名目繁多，有切面、削面、拉面、龙须面、猫耳朵面等许多种，其中的切面易做好吃，是家庭不可缺少的面食。还有猫耳朵面，做法非常简单，只要把一块面放在手掌上，轻一搓，便成一个像小猫耳朵面片。我最喜欢吃的要算削面和龙须面了。故削面，首先要将面揉好，用专用的削面刀削。你看，饭店门前的一口大锅里，滚开翻开的水“咕嘟咕嘟”地发响，距离锅3米处站着削面师傅，左手拿面团，右手拿刀削，面条像鲤鱼跳龙门似的翻飞着落入锅中。削面两头尖、中间宽、薄如纸，吃起来很可口。龙须面更是名不虚传，它细丝长似线，煮好后加上调料吃，那滋味别提多美了！ 有道是：中国面食在山西，山西的面食在太原。来太原的游人，不亲口尝山西的面食，那可真是白来一趟。山西人是最好客的了，你若来了，那味香色美的面食一定使你吃得满意。

求一篇山西面食文化的英文资料 Shanxi noodles long history of culture, long history, counting from the available test at least 2,000 years.

In North China's Shanxi province, flour is a main material for the food, and there are more than a hundred types of food made from flour in the area. While making food, people hundreds of years ago tried to make it beautiful, as well as delicious. They made the steamed bread or other kinds of cake into different shapes. And these cakes and breads are the so-called "flour sculpture" today.There are mainly three types of flour sculptures in Shanxi, namely Baked Flour Sculpture, Colored Flour Sculpture, and White Flour Sculpture.Among the three types of flour sculptures, the Baked Flour Sculpture from Yangcheng area is the most unique. In the color of brown, the sculptures are made into vivid images of historical characters. If not noted, many people may consider them as sculptures made from clay, but they are actually a kind of food. Qu Fanxing is a folk artist of the flour sculpture."The sculpture is made from common flour. While making the dough, water in which almonds were steeped is added to make the dough fine and easy to shape. And after the dough is kneaded into different images, it's baked near the fire. That's why the sculpture is called baked flour sculpture."And the brown color is made from sugar, Qu Fanxing explains."We have a kind of food called Xun, which is sweet. We melt it into liquid, and then paint the liquid sugar on the sculpture. Children like the food very much."To make the delicate details of the images, many tools in people's daily lives are used, such as buttons, combs, and even seeds with different shapes. As the dough is not fermented, and little water is left in the process of baking, the baked flour sculpture can be stored for up to seven or eight years if well preserved. However, it can not be eaten after such a long period and is only a piece of art work for appreciation.Different to the Baked Flour Sculpture, Colored Flour Sculpture is more like food. With round and flowered steamed bread as the base, many colorful flour decorations are on the top. And according to Duan Gaifang, a researcher of folk art in Shanxi Folk Art Center, it is actually the Chinese style cake in Shanxi province."The base of the colored flour sculpture is steamed bread that is about 10 centimeters thick. It is like today's cake. In the past, after paying sacrifice to the ancestors, people would take the colorful flower decorations on the top off and eat the base."Although the base of the sculpture is steamed bread, the flower decorations on the top are not steamed, Duan Gaifang says."The dough is made from flour mixed with boiled water. Then it can be made into different shapes. It cannot be steamed, since the shape may be destroyed by the hot temperature. There are various designs for different situations, such as dragon and phoenix for wedding, and nine lions for birthdays of older people as nine lions represent longevity."The colored flour sculptures are generally large in size and with many decorations on the top. Duan Gaifang says many people may get involved in the making process. "While there is an event such as a wedding or birthday party, women who know how to make the sculpture would gather together to make it, some make the dough, some make the decoration, and some dye the color. It requires cooperation among people and the good relationships among residents in the same village."Compared to Baked and Colored flour sculptures, the White Flour Sculpture seems to be easier to make. With no color added, the sculpture remains the natural white color of the steamed bread. And besides the special designs, the sculptures are similar to normal steamed bread. 46-year-old Xu Aihua has been making them since she was a little girl."We use semi-fermented dough to make the sculpture since it's stronger than fully fermented dough. After the dough is shaped, it is steamed and no other material is added. As for the design, all kinds of images like plants, animals or characters are adopted in creating the sculptures."About 50 years ago, these distinctive works of food art were commonly seen in people's houses in Shanxi area. But nowadays, fewer and fewer people are participating in making such sculptures. Experts suggest some kind of workshops may be established where the flour sculptures can be ordered by people who need them. And as the art can bring income, it may be spread and well preserved.

英语内容：

Shanxi people's pursuit of pasta, a kind of close to the height of faith.

While the rest of the country is eating noodles as seasonings or toppings and soups, Shanxi pasta really puts noodles in the C position.

Every bowl of noodles can be a complete dish, and even desserts can be made with noodles!

All the cooking techniques you can think of can be eaten in a bowl of noodles: frying, steaming, boiling, frying,braising and so on.

Go to the store and order three dishes and one soup. When you get it, you will find that you have ordered a whole table of pasta.

Even the craft of noodle making can be elevated to a performance art -- sip, rub, sip, press, chuai, rub and other techniques, which are as subtle as the martial arts in the novel.

Only when you go to Shanxi and see a master perform authentic sliced noodles can you understand the ancient poem "the bow is shining and the chiba is falling, and the soup pot is rolling with waves".

中文翻译：

山西人对面食的追求，有种近乎信仰的高度。

全国其他地方都在吃面的调味或浇头、汤底，而山西面食真正把面条放在了C位。每碗面都能构成一道完整的菜，连甜点也能用面条做！

一切你能想到的烹饪技法，一碗面里全都能吃到： 煎炒蒸、煮炸焖……

去店里点三菜一汤，端上来你会发现，原来点了一整桌的面食。

就连做面条的手艺，都能上升为一门行为艺术—— 抿、 擦、抿、压、揣、搓等技法，精妙如同小说中绝门武艺。

而只有亲身到山西，见过师傅现场表演一场正宗的刀削面，才能懂古人诗中说的“弯弓闪闪千叶落，汤锅滚滚百浪淘”。