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(27)

上海可能是公认的灌汤包之乡，但食品历史学家实际指出，邻近的运河古镇南翔才小笼包的诞生地。那里，您会发现它们以质朴的方式烹制而成——更多的是饺子，更少的汤一一而且包装纸是用手压的，而不是卷起来的，这样面团会更厚更香。Nanxiang aside, the best xiao long bao have a finealmost translucent skin, allowing them to be lifted out ofthe steamer basket without tearing or spilling any of theircontents. The meat should be savory with a touch ofsweetness, and the surrounding broth hot, clear, andaromatic with pork, ginger, and Shaoxing wine. Mostvendors serve them with tangy, dark Zhenjiang vinegarand slivers of fresh ginger to complement the sticky-richsoup, though you"ll also find them served alongside abowl of clear soup. If you"re lucky enough to be in Chinaduring hairy crab season, you can also find the porkmixed with the meat and roe of the crab, for an evensweeter, richer filling. No matter where I buy them.though, one steamer basket is rarely enough, yet twoseems greedy, and so am always left wanting more next time.
除了南翔，最好的小笼包外皮细腻几乎是半透明的，可以将它们从蒸笼中取出而不会撕裂或溢出任何陷。肉应该是咸的，带有一丝甜味，周围的肉汤又热又清，带有猪肉、生姜和绍兴酒的香味。大多数供应商都会用味道浓郁的镇江黑醋和新鲜生姜片来搭配粘稠的汤，不过你也会发现它们会和一碗清汤一起上桌。如果你有幸在大闸蟹季节来到中国，你还可以找到与蟹肉和蟹籽混合的猪肉，以获得更甜、更丰富的馅料。不管我在哪里买，虽然，一个蒸笼很少够，但两个似乎很贪心，所以我总是想下次再买。