小笼包英语介绍？最直接且广泛接受的名称是 "Small steamed bun"，这是一种小型的、以其汤汁丰富的特色而闻名的包子，常常被包裹在薄薄的面皮里。如果你想要提及蒸饺，"Steamed dumplings" 是一个恰当的选择，这同样涵盖了包在皮中的烹饪形式，与小笼包相似但可能指代范围稍广一些。对于豆腐脑，即细腻的豆花，那么，小笼包英语介绍？一起来了解一下吧。
Xiǎolóngbāo (literally "little basket bun"; also known as soup dumpling is a type of baozi (filled bun or bread-like item) from Eastern China, including Shanghai and Wuxi. These buns are traditionally steamed in bamboo baskets, hence the name.--Wikipedia]
Locally in Shanghai and surrounds, they are more often known as xiaolong mantou (Traditional Chinese: 小笼馒头; Simplified Chinese: 小笼馒头; Pinyin: xiǎolóng mántóu). Mantou means both filled and unfilled buns in southern China, but only means unfilled buns in northern China. To avoid confusion, the name xiaolongbao is usually used in other areas. IngredientsChinese buns can be divided into two types depending on the level of leavening of the flour skin[2]. Steamed buns made with raised flour are seen throughout the country, and are what is usually referred to as baozi. Steamed buns made with unraised flour are more commonly seen in the south. The Xiaolongbao belongs to the latter category. This means that its skin is smooth and somewhat translucent, rather than being white and fluffy. The similarity of this appearance to that of jiaozi ("dumpling") has meant that the xiaolongbao is sometimes classified as a dumpling outside China. It is, however, different from both steamed and boiled jiaozi in texture and method of production.
Unlike other unraised flour buns, and baozi generally, the xiaolongbao has more filling than dough. It is also small in size, typically about 4 cm (1 1/2 in) in diameter.
Xiaolongbao are traditionally filled with soup and meat, but variations include seafood and vegetarian fillings, as well as other possibilities. The soup inside is created by placing some meat gelatin inside the dumpling before steaming. The steam heat melts the gelatin into soup. In modern times, refrigeration makes it easy to wrap up using chilled gelatine which otherwise might be liquid at room temperature during hot weather.
As is traditional for buns of various sizes in the Jiangnan region, these steamed buns feature a skin that is gathered up into fine folds at the top, prior to steaming. ServingTraditionally, the Xiaolongbao is a dianxin or snack item. The bun is served hot. It is dipped in Chinkiang vinegar with ginger slivers, and is traditionally served with a light, clear soup.
The Xiaolongbao has also become popular as a dish in a main meal. In Cantonese regions and the West, it is also commonly served as a yum cha item.
Frozen xiaolongbao are now mass produced and a common type of frozen food sold in China and outside. They can be steamed and served on a bamboo basket. Origins in Shanghai
The perennial queue outside the Nanxiang Mantou Dian in ShanghaiThe Shanghai version of the xiaolongbao were originally from a town called Nanxiang, a suburb of Shanghai in the Jiading District. The inventor of xiaolongbao originally sold them in his first store in Nanxiang next to the town's famous park, Guqi Garden. From there on it has expanded into downtown Shanghai and outwards. Two specialist Xiaolongbao restaurants are traditionally regarded as the most authentic. One is the Nanxiang Bun Shop (Nanxiang Mantou Dian), which derives from the original store in Nanxiang but now located in the City God Temple precinct, is famed for its crab meat-filled buns. Nanxiang Bun Shop has at least 105 years of history and has divisions opened in Hong Kong, Japan, South Korea and Singapore[1]. The other is Gulong Restaurant, at the original site next to Guqi Garden in Nanxiang. Wuxi varietyXiaolongbao in Wuxi tend to be sweeter and have a thinner dough skin, and are juicier than the Shanghai variety. Notes1. ^ Not to be confused with the "soup bun" (Traditional Chinese: 汤包; Simplified Chinese: 汤包; Pinyin: tāngbao), a steamed bun made with leavened dough, filled with mostly soup, a specialty of Yangzhou.
2. ^ From the Annals of Jiading: "Buns can be made with leavened or unleavened dough. Those made with unleavened dough uses clear water for mixing, the skin is thin and the fillings large. It is frequently made in Nanxiang, but is imitated elsewhere, callint it "Xiang style". (《嘉定县续志》: 馒头有紧酵松酵两种，紧酵以清水和面为之，皮薄馅多，南翔制者最著，他处多仿之，号为翔式)
在介绍中国传统美食时，小笼包有几种常见的英文表达方式。最直接且广泛接受的名称是 "Small steamed bun"，这是一种小型的、以其汤汁丰富的特色而闻名的包子，常常被包裹在薄薄的面皮里。如果你想要提及蒸饺，"Steamed dumplings" 是一个恰当的选择，这同样涵盖了包在皮中的烹饪形式，与小笼包相似但可能指代范围稍广一些。
对于豆腐脑，即细腻的豆花，英语中通常称为 "Bean curd jelly"，这是一种口感滑嫩、营养丰富的甜品或小吃。如果你想提及其煎饺版本，"Fried dumplings" 是常见的翻译，它描述了在平底锅中煎至金黄的饺子，口感可能更侧重于煎炸的风味。
而对于中国的早餐主食，如清淡的稀饭，用 "Soft rice/gruel/porridge" 来表示再合适不过，它涵盖了各种不同类型的粥类。至于锅贴，即煎饺的另一种形式，英语中的 "Fried dumpling" 或者 "Fried glutinous cake" 都能表达这种在锅底煎熟的面食。春卷，"Spring rolls"，则是将蔬菜、肉类等包裹在薄面皮中炸或煎的卷状食品，通常是作为开胃小食。
最后，"Pumpkin sticky rice cakes" 是对南瓜馅饼或南瓜糕的描述，这在中国南方地区尤其常见。
结论：小笼包在英语中的名称是"steamed buns"，这是一种具有丰富蒸食文化特色的食品。让我们深入了解其英文发音和各种相关的表达。
英文单词"steamed"意为蒸熟的，作为形容词，它不仅用于描述食物，如steamed bone meal（蒸骨粉）和steamed dumplings（蒸饺），也适用于日常生活中，如steamed bread（馒头）和steamed rice（蒸米饭）。此外，它还可以延伸到工业术语，如蒸汽加热辊（steamed roll）和清蒸鲥鱼（steamed fish）。
"Steam"作为其原型，常指水蒸气，是不可数名词，可以提供动力或用于烹饪。在口语中，它也代表气力或精力，如dry steam（干蒸汽）、hot steam（热蒸汽）等。蒸汽还有不同的状态，如saturated steam（饱和蒸汽）和wet steam（湿蒸汽）。
总的来说，了解小笼包的英文名及其相关表达，对于国际交流中介绍这种中国传统美食将大有裨益。
Chinese buns in general may be divided into two types, depending on the degree of leavening of the flour skin.[2] Steamed buns made with raised flour are seen throughout China, and are what is usually referred to as baozi. Steamed buns made with unraised flour are more commonly seen in the south. The Xiaolongbao belongs to the latter category. This means that its skin is smooth and somewhat translucent, rather than being white and fluffy. The similarity of this appearance to that of jiaozi ("dumpling") has meant that the Xiaolongbao is sometimes classified as a dumpling outside of China. It is, however, distinct from both steamed and boiled jiaozi in texture and method of production.
Xiaolongbao are traditionally filled with pork, but variations include other meats, seafood and vegetarian fillings, as well as other possibilities. The characteristic soup inside is created by wrapping solid meat gelatin inside the skin alongside the meat filling. Heat from steaming then melts the gelatin into soup. In modern times, refrigeration has made the process of making Xiaolongbao during hot weather easier, as one can use chilled gelatin which might otherwise be liquid at room temperature.
笼包
小笼包英语怎么说：Xiaolongbao
单词读音：英音 /ʃaʊlɒŋˈbaʊ/，美音 /ʃaʊlɔːŋˈbaʊ/
句子：
Xiaolongbao is a famous Chinese steamed bun filled with juicy pork and soup.
（小笼包是一种著名的中国蒸馒头，内有多汁的猪肉和汤汁。）
I went to a restaurant in Chinatown and tried Xiaolongbao for the first time. It was so delicious.
（我去了华埠的一家餐厅，尝试了小笼包，味道太好了。）
The best way to eat Xiaolongbao is to dip it in some vinegar mixed with ginger.
（吃小笼包最好的方法是蘸一些拌有姜的醋汁。）
The flour dough wrapper used to make Xiaolongbao is very thin and delicate.
（做小笼包使用的面团皮很薄而精致。
以上就是小笼包英语介绍的全部内容，结论：小笼包在英语中的名称是"steamed buns"，这是一种具有丰富蒸食文化特色的食品。让我们深入了解其英文发音和各种相关的表达。英文单词"steamed"意为蒸熟的，作为形容词，它不仅用于描述食物，如steamed bone meal（蒸骨粉）和steamed dumplings（蒸饺），也适用于日常生活中，内容来源于互联网，信息真伪需自行辨别。如有侵权请联系删除。
