浅评2023年高考英语新课标I卷及从今年趋势分析该如何学(26)

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Xiao long bao, those miraculous constructions of delicatedumpling wrappers encasing a big slurp of hot, savorysoup and sweet, fragrant ground pork, are far and awaymy favorite Chinese street food. The pocket of soupystock is the dumpling"s essential element: a flavored porkaspic, typically made with pork skin, chicken bonesginger, scallions, and Shaoxing wine, simmered for hoursuntil the collagen-heavy ingredients have turned togelatin, and then cooled until it sets. The dumplingsarrive steaming and dangerously hot to eat one, youhave to decide whether to nibble a hole in it firstreleasing the steam and risking a spill, or throw caution tothe wind and pop the whole dumpling in your mouth, aburst of near-scalding broth exploding on your tongue.
小笼包，精致的饺子皮包裹着一大口热腾腾的、香喷喷的汤和甜美、香喷喷的肉末，这些神奇的构造无疑是我最喜欢的中国街头小吃。汤包是饺子的基本成分:一种调味猪肉肉冻，通常由猪皮、鸡骨、生姜、葱和绍兴酒制成，炖几个小时直到富含胶原蛋白的成分变成明胶，然后冷却直到它凝固。饺子冒着热气冒着热气一-要吃个，你必须决定是先在上面啃一个洞，释放蒸汽，冒着溢出的危险，还是抛开顾虑，把整个饺子塞进嘴里一阵近乎滚烫的汤汁在你的舌头上炸开。Shanghai may be the recognized home of the soup dumpling,but food historians will actually point you to the neighboring ancient canal town of Nanxiang as xiaolong bao"s birthplace. There, you"ll find them rusticallyprepared-more dumpling and less soup and thewrappers are pressed by hand rather than rolled, for a thicker and heartier dough.