各位听众欢迎您继续收听LingoesFamily 一家亲，美文朗读。上次我们讲到西安的杨师傅举家迁往马来西亚，在当地开创了自己的餐馆买卖。虽然海外谋生困难重重，但杨师傅的付出得到了回报。自己特色的西安小吃经过改良，赢得了当地美食客的认可。在马来半岛，不只是杨师傅，这里有670万中国华人，最有特色的中式美食就是hokkiennoodles “马来版福建小面”。今天我们将回到过去，看看华人是如何走出家门，来到这里生活创业的。
hokkien noodles
In this, the history of Malaysian Chinesefood resembles that of other diaspora [daɪˈæspərə] Chinese cuisines.After the Second Opium War ended in 1860, the Qing Dynasty (1644-1912) signed atreaty【天津条约】with Great Britain, France, and Russia allowing foreign merchants to hireChinese as laborers for jobs overseas.Over the ensuing decades随后几十年, manyChinese emigrated from coastal provinces like Fujian to Southeast Asia.
历史上，第二次鸦片战争后，海外劳工加剧，随后几十年，福建等省份开始兴起“出海热”。
diaspora [daɪˈæspərə]侨民潮（词根：宗教名词。离散(diaspora)源于希腊文diasperien,由dia（跨越）和sperien（耕种或散播种子）两个词根构成。在古希腊与罗马时代，频繁战乱造成人民离乡背井、流离失所，此即离散之由来。）；ensuing （v. ensue）接踵而来的 treaty 国家间的协定，条约
Those who landed in Malaysiahad littlechoice but to不得不 adapt their cuisine to localingredients当地食材.Hokkien noodles, for example, have their origins in Fujian cooking, but wouldbe almost wholly unrecognizable to today’s Fujianese. The dish is made withthick, alkaline wheat noodles碱面,which are then braised 炖withingredients such as lard 荤油,shrimp, thickened soy sauce, sliced pork, cabbage, and pork bone broth 猪骨汤untilthey are coated 浇汁in a dark, rich sauce. The dish’s popularity is not confined to the localChinese community — many Malaysians have also fallen in love with 喜欢Hokkiennoodles, which they frequently mix with sambal参巴酱, a type of chili pastecontaining shrimp, ginger, and lime.
sambal sauce
马来华人如何改善中国美食，适应当地美食的。特别是福建小面，从福建而来，到马来半岛。一碗碱面，配上用猪油、虾、酱油、猪肉片、卷心菜和猪骨汤等配料炖的浇头，已经再是福建小面了。小面走出了华人社区，走出了中国，来到马来半岛，加入桑巴酱料，成为Hokkiennoodles。
adapt sth./oneselfto/for sth. 使适应，使适合（新用途、新情况）…
cooking 烹饪，做饭，饭菜
pork bone broth
Other popular Chinese delicacies in Malaysiahave even older roots 根源.Although emigration picked up in the 19th century, Chinese merchants andsailors plied the seas海上来往around Southeast Asia for centuries prior to the Opium Wars. Some of themintermarried with 通婚local Malay people, forming a distinct community of Malay Chinese, known as the“Baba and Nyonya,” or the Peranakan, with its own culture, customs, andculinary traditions. “Nyonya dishes 惹娘菜,” named after the Peranakan wordfor “girl,” represent a fusion 融合of traditional Chinese cooking techniques with the spice-heavy palette ofSoutheast Asian cuisine, and are characterized by a mix of sour, sweet, andheat.
Over the course of decades — even centuries —these dishes and their permutations 交换have gradually become a part ofMalaysian diets. More recently, however, China’s growing economic and culturalswayover横扫Southeast Asia has re-introduced many Malaysians to a very different style ofChinese food.
Interestingly, some of the mostpopular imports in recent years aren’t dishes at all, but pre-packedfoods包装食品.In 2014, a Chinese adaptation of a Korean variety show, “Keep Running,” wasbroadcast on Malaysian television. The show was sponsored by the Chinese dairycompany Yili and featured frequent heavy-handed product placements from theshow’s celebrity cast for Yili’s Anmuxi 安慕希brand yoghurt. These set off afad 时尚forimported Chinese snacks, from the Wangzai 旺仔milk drinks and spicy strips ofwheat flour known as latiao 辣条 popularamong China’s ’80s generation to the instant hot pots favored by contemporaryoffice workers.
有趣的是，最近马来西亚并不再引进dishes啦，而是pre-packed food。从跑男伊利安慕希到旺仔，到80后记忆辣条，都成为新宠。
今天的美文朗读就到这里，下期节目再见。
用户评论