原文地址http://ideas.time.com/2013/02/28/the-forgotten-health-benefits-of-chinese-food/
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http://www.ltaaa.com/bbs/forum.php?mod=viewthread&tid=148411&extra=page%3D1%26filter%3Dauthor%26orderby%3Ddateline%26orderby%3Ddateline The dragons have retreated back into their basement storage, and the crowds in your local Chinese restaurant have finally died down — sure signs that the two-week-long Asian party known as the Lunar New Year has come to a close.
巨龍終于回到它沉睡的地方，你身邊縈繞著的中國餐館也全都恢復(fù)了平靜——這表示著為期兩周的農(nóng)歷新年告一段落。
But don’t put those chopsticks away. In fact, why don’t you invest in a rice cooker and wok too? It’s time to make good on that flailing New Year’s resolution to eat healthy — and Chinese food, cooked and eaten authentically, can effortlessly get you back on track.
但是，千萬別就這樣把筷子給忘在腦后。事實(shí)上，為什么不再去買個電飯煲或者平底鍋呢？是時候在新的一年中繼續(xù)嘗試那些健康的中國菜了，按照傳統(tǒng)的方式來烹調(diào)并且享用，那能很快幫助你的生活回到正軌。
*Japanese cuisine has dominated the health headlines for many years. And experts point out that Korean food is quite healthy too. But do you know how obscenely expensive sushi-grade fish is? Can you really count on your local Stop & Shop to carry Korean chili-pepper paste and dried anchovies? Chinese food, in contrast, isn’t precious. Its staples are available anywhere and make for a healthy, diet-conscious, portion-controlled meal. Eileen Yin-Fei Lo, author of many Chinese cookbooks, including Mastering the Art of Chinese Cooking, points out that as little as three-quarter pounds of chicken cut into strips, stir-fried with a few cups of broccoli and served with steamed rice will serve four to six people. Try divvying up that same amount of grilled chicken breast Western style and chances are your guests will scoff, even if you’ve fixed up a couple of side dishes.
日本料理已經(jīng)多年占據(jù)著保健食品的地位，專家們指出韓國食品也很健康。但是你知道那些壽司刺身是多么恬不知恥的昂貴嗎？你真的指望你身邊的那些商店貨架上擺放的是真正的韓國辣椒醬和干魚嗎？中國菜和它們相比并不十分昂貴。它的主食來源可靠，膳食平衡，而且份量適中。寫作了許多中國食譜的Eileen Yin-Fei Lo，在她的《中國烹飪的藝術(shù)》一書中指出，將四分之三磅的雞肉切碎，和一點(diǎn)花椰菜一起炒，再配上白米飯，就可以滿足四到六個人的飯量?？梢試L試下將同樣數(shù)量的雞肉用西方的方式來烹飪，即使你已經(jīng)花了兩倍的時間，你的客人依舊會嘲笑你小氣。
Chopsticks — which place far smaller bites in your mouth than a fork or spoon — may help keep portions down too. A 2008 Cornell University paper reported that healthy-weight guests at a Chinese buffet were three times likelier to eat with chopsticks than obese guests. Brian Wansink, the study’s lead author, has also observed that chopsticks users go back to the buffet table fewer times. “Chopsticks help people slow down,” he says. And when you slow down, your body’s satiety signals are given time to do their job.
筷子——這玩意兒放在嘴里的時候比叉子或勺子要小得多——這也可以使飯量減小?？的螤柎髮W(xué)于2008年發(fā)布的一篇文章指出，在中餐的自助餐中，那些用筷子，并且體重正常的人是普通客人的三倍以上。Brian Wansink是這項(xiàng)研究的主持者，他同時觀察了那些用筷子的客人走回餐臺的次數(shù)：“筷子可以幫助人們減慢吃飯的速度。”他說，當(dāng)你減慢了速度后，你的身體就會產(chǎn)生一種飽腹感。
Soup — a mainstay of any authentic Chinese family dinner — is also a satiety promoter. As Barbara Rolls, a Penn State psychologist and author, most recently of The Ultimate Volumetrics Diet, points out, eating a broth-based soup before a meal can reduce food intake by about 20%. Last fall, a European Journal of Clinical Nutrition papersuggested that this is because soups — particularly the smooth sort — take longer to leave the stomach than solids.
湯——中國家常晚餐中的主項(xiàng)——也會促成飽腹感。賓夕法尼亞的心理學(xué)家、作家Barbara Rolls最近發(fā)表的《終極食物容量》一文中指出，在晚餐前喝一碗湯有助于減少20%的食物攝入量。去年秋天，一個歐洲臨床醫(yī)學(xué)雜志證實(shí)，這是因?yàn)橐后w和固體比起來更為光滑，需要更長的時間才能離開腸胃。
If you cook and eat Chinese food authentically, you will also see why past reports about the mind-blowing salt and calorie content of Chinese takeout dishes misunderstand the cuisine. Yes, orange crispy beef has 1,500 calories — but it’s an atypical dish. The vast majority are steamed or lightly stir-fried, points out Farina Kingsley, the half-Chinese author of several Asian-themed Williams-Sonoma cookbooks who recently developed a Chinese-cooking app. Chinese recipes rarely call for more than two tablespoons of oil and soy sauce, and the oil is usually heart-healthy peanut oil.
如果你真的認(rèn)真享用中餐，你就會發(fā)現(xiàn)為什么那些關(guān)于飯碗和卡路里的過時報(bào)告會產(chǎn)生那么多誤解。對，鮮橙牛肉有1500的卡路里，但是這不是典型。絕大部分的才都是清蒸或者清炒，有一半中國血統(tǒng)的作者 Farina Kingsley指出了中餐烹飪的程序。中國食譜很少要求兩大勺那么多的油或者醬油，而且通常有都是有利于健康的花生油。
According to Shelke’s calculations, if you cooked chicken breast authentic-Chinese style five days a week instead of American style, that would reduce your dinner each night by about 125 calories just through portion control alone. That’s 32,500 calories in a year — or almost 10 lb. by the time the Lunar New Year festivities roll around again. Now that’s something worth dragon dancing about.
根據(jù)Shelke的計(jì)算，如果你用中式取代美式，持續(xù)一周五次來烹飪雞胸肉，那么即使是在有限的控制下，也將會每晚減少125卡路里的攝入，那么一年就是32500卡路里！隨著農(nóng)歷新年的周而復(fù)始，這才是最值得我們歡慶的事情。
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http://www.ltaaa.com/bbs/forum.php?mod=viewthread&tid=148411&extra=page%3D1%26filter%3Dauthor%26orderby%3Ddateline%26orderby%3Ddateline As a wok cooking teacher, it's frustrating thatmany associate 'Chinese' restaurant food as 'authentic' but has NOTHING to dowith home cooking and give us a bad reputation! Those deep fried foods, greasy,salty chop suey dishes with goopy sauces and ridiculous names are socommercialized, it's painful. If you want GOOD food with Asian flavors, you canmake it yourself easily at home with a few fresh ingredients and only 4seasonings, a good wok and gas stove for high heat and control and some goodtechnique.
作為一個烹飪老師，這太令人沮喪了。許多“中國”餐館的食物打著“傳統(tǒng)”的旗號，但是他們并沒有實(shí)際內(nèi)涵，這帶給我們這行業(yè)很壞的名聲。那些油炸的、油膩的、高鹽的、有著濃稠醬汁的食物居然頂著可笑的商業(yè)化名稱。真痛苦啊。要是你真的想吃美味的亞洲風(fēng)味，你自己在家就能很輕松地用新鮮食材和調(diào)味料做出來，你只需要一點(diǎn)簡單的控制火候的技術(shù)。
@TIME: How to make Chinese food delicious and nutritious
《時代周刊》你來教教怎么做又美味又營養(yǎng)的中餐唄。
Never thought the using of chopsticks can be related to the portion oneeats!
真沒想到筷子也是與吃相關(guān)的一部分。
My observational experience leads me to believe that the way chinesemost foods are cooked / prepared have been found neutritionally rich enough forbetter health and longevity.
憑我的觀察，我相信那些中國人大部分的食物都是熟食，這才是哪些食物具有充足營養(yǎng)價值的原因吧。它也能讓人變得很長壽。
Well Chinese food is one of my favorite food, ispecially like to eat chicken masala rice, chicken chowmein. Stickwith healthy rice lots of fresh vegetables as little meat, as possible.
中餐是我最愛的食物之一。尤其是雞肉米飯和雞肉炒面，堅(jiān)持吃健康大米，堅(jiān)持吃新鮮蔬菜，少吃肉，哦也。
Fatty from the use of skin & associated tissues, lots of friedcompliments, unbelievable levels of sodium, loads of flavor enhancers such asMSG. How anyone can refer to Chinese food as healthy is beyond me. I lovethe vague sentence 'Chinese style chicken compared to American'. What areyou comparing to, KFC?
肥胖來自和皮膚有關(guān)的組織的攝入，還有對油炸的嗜好，不可置信的鹽攝入量，還有大量的調(diào)味劑如味精。哪個能比我更喜歡中餐呢？我喜歡“中式雞腿”超過“美式雞腿”。還是說你比較喜歡KFC？
If you haven't tried so already, I highly encourage you toexplore an authentic Chinese restaurant - ask and bring a Chinese friend tocome along. Many of the authentic dishes only come in Chinese menus (if you areAmerican they give you the American menu).
如果你還沒有嘗試過中餐，我強(qiáng)烈建議你去探索下地道的中餐館，喊上你的中國朋友，這樣才有機(jī)會看到中式菜單上的地道菜（如果你是美國人他們只會給你美式菜單）
That's westernized Chinese food. Chinese food are normallyoily.
這是西化的中餐了，中餐通常也有很多油。。。
The paragraph about chopsticks is just plain silly. Anyone who has grown up using them knows that they neither slow you down, nor cause you to place smaller bites in your mouth. Only people who are not used to them would have those problems. I know from ample experience that the fastest eaters in the world are young Asian men using the "put your rice bowl up to your mouth and shovel" method. They can't be beat.
這篇文章關(guān)于筷子的部分真是太蠢了。只要是大人都會知道，即不該很緩慢的吃，也不該只將筷子一小部分放在嘴里。只有那些不用筷子的人才會有這些問題。以我的經(jīng)驗(yàn)看，世界上吃飯最快的人就是這些年輕的亞洲人“會將那一碗飯都用筷子鏟到嘴里”。他們無敵了。
I read somewhere that the "Chinese" food we know herein the US was invented bythe men who came over from Chinato work on the railroads. They had never had to cook for themselves before(they didn't bring their wives) and pretty much invented a new style ofcuisine.
我曾在哪里讀到過，我們所知的最早的中餐來到美國是在華工修筑鐵路的時候。他們在此之前從來沒有自己做過飯（他們沒帶老婆過來），所以來這邊就發(fā)明了一種全新風(fēng)格的菜肴~
