四級(jí)翻譯特訓(xùn) | 文化篇-26.中國面條

26. 中國面條

Noodles were eaten by Chinese as early as 200 BC and occupy an important position in Chinese food. It has many kinds, such as egg noodles, rice noodles, mung bean noodles and wheat noodles. In the northern regions of China, wheat noodles are the staple food and eaten more than rice. Rice noodles are more commonly consumed in southern China. Chinese noodles are of varying width and thickness, but they are usually long because they symbolize long life for Chinese, which is why noodles are commonly served at birthday celebrations and called longevity noodles.

早在公元前200年中國人就開始食用面條，它在中國飲食中占據(jù)著重要的地位，種類繁多，如雞蛋面、米粉（rice noodles）、綠豆（mung bean）面和小麥面。在中國北方地區(qū)，小麥面條作為主食（staple food）比大米吃得多。米粉則在南方地區(qū)更普遍。中國面條有不同的寬度和厚度，但通常都較長(zhǎng)，因?yàn)橹袊苏J(rèn)為這象征著長(zhǎng)壽，因此面條經(jīng)常出現(xiàn)在生日慶?；顒?dòng)中，被稱為長(zhǎng)壽面（longevity noodles）。

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