四級(jí)翻譯特訓(xùn) | 文化篇-40.火鍋

40. 火鍋

The Chinese hot pot has a history of more than 1,000 years. Hot pot seems to have originated in Mongolia where the main ingredient was meat, usually beef, mutton or horseflesh. It then spread to southern China and was further established. Chinese hot pot consists of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, eggs, dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in winter.

中國(guó)火鍋（Chinese hot pot）已有1000多年的歷史了?；疱佀坪跗鹪从诿晒?，在那里其主要配料是肉，通常是牛肉、羊肉或馬肉。之后傳到中國(guó)南方，得到了進(jìn)一步發(fā)展?；疱伆粋€(gè)在餐桌中間煮涮?hào)|西的金屬鍋。當(dāng)火鍋保持沸騰狀態(tài)時(shí)，將配料放入鍋中。典型的火鍋菜包括切成薄片的肉、葉菜、蘑菇、云吞（wonton）、雞蛋、餃子和海鮮。煮熟的食物通常蘸著醬吃。在許多地區(qū)，火鍋通常在冬天吃。

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