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Giản thể: 茶叶蛋、咸鸭蛋和松花蛋
民以食为天，中国人把吃看作是最重要的事情。在几千年的历史中，除了桌子和椅子，中国人几乎吃遍了所有长腿的东西，还发明了很多奇特的食物。即使对同一种食材，也会有很多种吃法。今天我们就说说几种中国特有的“蛋”。
我最爱吃一种小吃叫做茶叶蛋。茶叶蛋可以在路边的小摊买到，远远就可以闻到它的香味。茶叶蛋是用茶叶和酱油一起煮的。鸡蛋壳是裂开的，这样，鸡蛋的表面就留下了好看的花纹。
茶叶蛋是一种小吃，咸鸭蛋可以用来做菜。咸鸭蛋的味道，当然，是咸的。咸鸭蛋是一种腌制的食物。咸鸭蛋最好吃的不是蛋白，是它的蛋黄。咸鸭蛋的蛋黄是红色的，味道很浓，很好吃。我以前喜欢在早餐的时候，一边喝粥，一边用筷子挖咸鸭蛋吃。咸鸭蛋的蛋黄也出现在粽子或者月饼里面。
要说最奇特的蛋，就不得不说松花蛋了。松花蛋也叫皮蛋。松花蛋在英文里面的意思是“千年蛋”，因为松花蛋看上去好像放了很久很久。松花蛋的颜色确实不好看，外面像褐色的果冻，里面是深绿色的浓稠液体。松花蛋的表面有一些像松树针叶一样的花纹，这是它在制作的时候自然产生的。松花纹越多，就说明这个蛋越好。对于从来没有见过松花蛋的外国朋友，你们如果觉得恶心，我完全可以理解你们的感受。不过对于中国人来说，松花蛋可是一种美味。松花蛋可以直接吃，可以和豆腐一起拌成著名的上海菜皮蛋豆腐，也可以放在粥里面做成广东名菜皮蛋瘦肉粥。
Phồn thể: 茶葉蛋、鹹鴨蛋和松花蛋
民以食為天，中國人把吃看作是最重要的事情。在幾千年的歷史中，除了桌子和椅子，中國人幾乎吃遍了所有長腿的東西，還發明了很多奇特的食物。即使對同一種食材，也會有很多種吃法。今天我們就說說幾種中國特有的“蛋”。
我最愛吃一種小吃叫做茶葉蛋。茶葉蛋可以在路邊的小攤買到，遠遠就可以聞到它的香味。茶葉蛋是用茶葉和醬油一起煮的。雞蛋殼是裂開的，這樣，雞蛋的表面就留下了好看的花紋。
茶葉蛋是一種小吃，鹹鴨蛋可以用來做菜。鹹鴨蛋的味道，當然，是鹹的。鹹鴨蛋是一種醃製的食物。鹹鴨蛋最好吃的不是蛋白，是它的蛋黃。鹹鴨蛋的蛋黃是紅色的，味道很濃，很好吃。我以前喜歡在早餐的時候，一邊喝粥，一邊用筷子挖鹹鴨蛋吃。鹹鴨蛋的蛋黃也出現在粽子或者月餅裡面。
要說最奇特的蛋，就不得不說松花蛋了。松花蛋也叫皮蛋。松花蛋在英文裡面的意思是“千年蛋”，因為松花蛋看上去好像放了很久很久。松花蛋的顏色確實不好看，外面像褐色的果凍，裡面是深綠色的濃稠液體。松花蛋的表面有一些像松樹針葉一樣的花紋，這是它在製作的時候自然產生的。松花紋越多，就說明這個蛋越好。對於從來沒有見過松花蛋的外國朋友，你們如果覺得噁心，我完全可以理解你們的感受。不過對於中國人來說，松花蛋可是一種美味。松花蛋可以直接吃，可以和豆腐一起拌成著名的上海菜皮蛋豆腐，也可以放在粥裡面做成廣東名菜皮蛋瘦肉粥。
Pinyin: Cháyè dàn, xián yādàn hé sōnghuā dàn
Mín yǐ shí wéi tiān, zhōngguó rén bǎ chī kàn zuò shì zuì zhòngyào de shìqíng. Zài jǐ qiānnián de lìshǐ zhōng, chúle zhuōzi hé yǐzi, zhōngguó rén jīhū chī biànle suǒyǒu zhǎng tuǐ de dōngxī, hái fāmíngliǎo hěnduō qítè de shíwù. Jíshǐ duì tóngyī zhǒng shícái, yě huì yǒu hěnduō zhǒng chī fǎ. Jīntiān wǒmen jiù shuō shuō jǐ zhǒng zhōngguó tèyǒu de “dàn”.
Wǒ zuì ài chī yī zhǒng xiǎochī jiàozuò cháyè dàn. Cháyè dàn kěyǐ zài lù biān de xiǎo tān mǎi dào, yuǎn yuǎn jiù kěyǐ wén dào tā de xiāngwèi. Cháyè dàn shì yòng cháyè hé jiàngyóu yīqǐ zhǔ de. Jīdàn ké shì liè kāi de, zhèyàng, jīdàn de biǎomiàn jiù liú xiàle hǎokàn de huāwén.
Cháyè dàn shì yī zhǒng xiǎochī, xián yādàn kěyǐ yòng lái zuò cài. Xián yādàn de wèidào, dāngrán, shì xián de. Xián yādàn shì yī zhǒng yān zhì de shíwù. Xián yādàn zuì hào chī de bùshì dànbái, shì tā de dànhuáng. Xián yādàn de dànhuáng shì hóngsè de, wèidào hěn nóng, hěn hào chī. Wǒ yǐqián xǐhuān zài zǎocān de shíhòu, yībiān hē zhōu, yībiān yòng kuàizi wā xián yādàn chī. Xián yādàn de dànhuáng yě chūxiàn zài zòngzi huòzhě yuèbǐng lǐmiàn.
Yào shuō zuì qítè de dàn, jiù bùdé bù shuō sōnghuā dànle. Sōnghuā dàn yě jiào pídàn. Sōnghuā dàn zài yīngwén lǐmiàn de yìsi shì “qiān nián dàn”, yīnwèi sōnghuā dàn kàn shàngqù hǎoxiàng fàngle hěnjiǔ hěnjiǔ. Sōnghuā dàn de yánsè quèshí bù hǎokàn, wàimiàn xiàng hésè de guǒdòng, lǐmiàn shì shēn lǜsè de nóng chóu yètǐ. Sōnghuā dàn de biǎomiàn yǒu yīxiē xiàng sōngshù zhēn yè yīyàng de huāwén, zhè shì tā zài zhìzuò de shíhòu zìrán chǎnshēng de. Sōnghuāwén yuè duō, jiù shuōmíng zhège dàn yuè hǎo. Duìyú cónglái méiyǒu jiànguò sōnghuā dàn de wàiguó péngyǒu, nǐmen rúguǒ juédé ěxīn, wǒ wánquán kěyǐ lǐjiě nǐmen de gǎnshòu. Bùguò duìyú zhōngguó rén lái shuō, sōnghuā dàn kěshì yī zhǒng měiwèi. Sōng huā dàn kěyǐ zhíjiē chī, kěyǐ hé dòufu yīqǐ bàn chéng zhùmíng de shànghǎi cài pídàn dòufu, yě kěyǐ fàng zài zhōu lǐmiàn zuò chéng guǎngdōng míng cài pídàn shòu ròu zhōu.
English: 3 kinds of eggs
The masses regard food as their prime want. (1) The Chinese look upon eating as the most important thing of all. Over the past several thousand years, the Chinese have eaten almost everything with legs, apart from tables and chairs. They have also invented many unusual dishes. Even when presented with the same ingredients they will have many different ways of eating them. So today we’ll talk about several kinds of eggs peculiar to China.
My favourite snack is called ‘tea eggs’. You can buy ‘tea eggs’ at roadside stalls You can smell them cooking from far off. ‘Tea eggs’ are boiled with tea and soya sauce. The shells are split open and in this way pleasant decorative patterns are left behind on the surface of the egg.
‘Tea eggs’ are a kind of snack whereas ‘salted duck egg’ can be used in the preparation of other dishes. The taste of ‘salted duck egg’ is of course salty. ‘Salted duck egg’ is a type of food that has been preserved by salting. The best part of ‘salted duck egg’ is not the egg white but rather the yolk. The yolks of ‘salted duck eggs’ are red in colour and the taste is very strong and delicious. In the past, for breakfast I used to like eating congee while scooping out bits of the duck egg to eat. The yolks of ‘salted duck eggs’ also appear in zongzi (2) and in moon cakes.
As for the most peculiar egg dish, one cannot leave out preserved eggs. Preserved eggs are also called ‘pidan’. ‘Pidan’ in English translation are ‘thousand year old eggs’ because ‘pidan’ look like they’ve been put aside for a very long time. The colour of ‘pidan’ is indeed not pleasant. The outside resembles a brown jelly and the inside is a thick creamy liquid of a dark blue-green colour. The outside of ‘pidan’ have markings that resemble pine needles. These markings are produced naturally as part of the cookng process. The more markings on the egg, the better the egg. For foreigners who may never have seen ‘pidan’, I can completely understand it if you feel sick at the sight of these eggs. But for Chinese, ‘pidan’ are very much a delicacy. ‘Pidan’ can be eaten as they are, they can be mixed with tofu to make the famous Shanghainese dish ‘pidan tofu’ or they can also be added to congee to make the famous Cantonese dish ‘pidan pork congee’.
1. A set phrase.
2. Pyramid-shaped dumpling of glutinous rice wrapped in reed leaves.
by Robert Budzul
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