Hello, everyone! 欢迎大家来到爱德华国际英语! 元宵节是中国农历正月的第十五天，是春节的一个重要组成部分，象征着和睦和团圆，吃元宵（汤圆）是元宵节一个特别传统，而元宵节也因这种食物而得名。下面我们就一起来看看关于元宵节的英文介绍 
汤 圆 VS 元 宵
Tangyuan VS Yuanxiao 在中国，元宵、汤团在制作工艺上是两回事，可以说是北方、南方之不同渊源所致，但皆是正月十五元宵节的食品。 Caused by the culture differences in the north and south, the ways to make tangyuan and yuanxiao are quite different, but they both are the traditional food during the Lantern Festival. 汤圆是中国汉族的代表小吃之一，是元宵节最具有特色的食物。历史悠久。据传，汤圆起源于宋朝。当时明州【现为浙江省宁波市】兴起吃一种新奇食品，即用黑芝麻、猪油做馅、加入少许白砂糖，外面用糯米粉搓成球，煮熟后，吃起来香甜可口，饶有风趣。因为这种糯米球煮在锅里又浮又沉，所以它最早叫“浮元子”。 As one of the representative delicacies in Han ethnic group, tangyuan is the most typical food for Lantern Festival. It has a long history. Legend said that tangyuan originated from the Song Dynasty(960-1279). At that time, a kind of novel delicacy was in vogue in Mingzhou, now the Ningbo City in Zhejiang province. The food with the black sesame and lard as fillings seasoned by a few sugar and balled with glutinous rice flour tastes sweet and soft. As this kind of glutinous rice balls float up and down in the pot, it is called Fu Yuanzi(as floating balls) at first. 元宵是一种中国人依照习俗在农历正月十五元宵节和春节烹制食用的食品。曾有多种名称，如面茧、粉果、元宝、汤饼、圆不落角等，明永乐年间正式定名为元宵, 据说元宵象征合家团圆，吃元宵意味新的一年合家幸福、团团圆圆，所以春节必备。 Yuanxiao is traditionally eaten by Chinese during the Lantern Festival and the Spring Festival. It is officially named as Yuanxiao during the Yongle era of the Ming Dynasty (1368-1644)after a series of names such as mianjian, fenguo, yuanbao, tangbing and yuanbuluojiao. It is said that yuanxiao is the symbol of family reunion and eating it means the family happiness and reunion in the new year, so it is a necessity during the Spring Festival. 
浮元子 Floating Balls 浮元子即汤圆的早期称呼，是我国的代表小吃之一，历史悠久。据传，汤圆起源于宋朝。糯米球煮在锅里又浮又沉，所以它最早叫“浮元子”
Floating balls, as the early name of tangyuan, is one of the representative delicacies with a long history. Rumor said that tangyuan originated from Song Dynasty (960-1279). As the glutinous rice ball floats up and down in the pot, so it is called “floating balls” at first. 
汤圆 Tangyuan 南方“包”汤圆。一般将糯米面和好，像包饺子一样将馅包入再团圆，馅料有素有荤。
Tangyuan is made in the south as “wrapping up”. The glutinous rice flour is kneaded into dough and then is rounded into a ball after the fillings either with or without meat is wrapped into the dough like dumplings. 
元宵 Yuanxiao 北方“滚”元宵。一般只用素的固体甜馅料，将馅料切成小块，蘸上水，在盛满糯米面的笸箩内滚，一边滚一边洒水，使其自然沾满糯米面滚成圆球。
Yuanxiao is rolled in the north. They always use sweet and solid fillings without meat, cutting the fillings into chunk wetted with some water, and then placing them into the basket filled with glutinous rice flour, and continuously sprinkling water on the rice flour until glutinous rice balls are formed with the fillings at the heart. 
取100g上好的黑芝麻，放入平底锅中用小火翻炒，放在案板上摊开，放凉后用擀面杖擀压成黑芝麻碎。 To put 100g superior-quality black sesame in the pan and fry it with mild fire. After cooling them down on the board, to squash them into pieces with the rolling pin. 
选120g较厚的猪板油，用手从猪板油边缘处将筋膜揭开，再把猪板油切成小丁。 To buy 120g thick lard and cut it into small chunk after removing the fascia from the edge of the lard by hand. 
把黑芝麻碎、猪板油小丁和绵白糖（100g）放入大碗中搅拌抓攥，充分揉和形成一整块，看不到白色的猪板油即可。 To vigorously stir and mix the squashed sesame, lard chunk and sugar (100g) into a whole piece in a big bowl until the white lard is invisible. 
将黑芝麻馅料用手均分成若干份，每份约10g重，再用手搓成小圆球。 To divide the sesame fillings into several parts at 10g each and make them into small balls by hand.
在400g汤圆粉中逐渐调入250ml温开水，并用手不停混合搅拌。 To gradually put 250ml warm water into 400g glutinous rice flour and then to stir it continuously by hand. 
和成一个软硬适中的面团，静置30分钟将面团搓成长条状，再切成大小均匀的小段，将粉团搓成圆球状。 To knead it into a medium soft dough and shape it into a long roll after 30 minutes, then to cut the roll into the same size pieces and round each one into a ball. 
保持双手的干爽，将粉团放入手中，小心地捏成酒盅状汤圆皮。 To keep the hand dry and put the dough into hand, then to shape it into the shape of a wine cup carefully. 
在汤圆皮中放入1枚黑芝麻馅料块，将面皮边缘向上端收起，直至将黑芝麻馅料块完全包裹住。将粉团搓和成圆球状，制成汤圆生坯。 Put a small piece of sesame fillings on the dough and wrap the edge together on the top until the whole fillings are wrapped inside. Then to round the dough into balls to make them raw tangyuan. 
碗里放适量冷水，放入1勺糯米粉，搅拌成糯米水备用。 Put some cold water into a bowl, then add one teaspoon of glutinous rice flour, stir them into mixed water and set aside. 
保鲜碗里放入500克糯米粉。 Put 500g-glutinous rice flour into a clean bowl. 
冷冻好的馅取出放在笊篱中，把笊篱放在糯米水中浸泡并立即提起，使馅料表面均匀的蘸一层糯米水。 Put the frozen filling into a mesh strainer, soak the mesh strainer for a little while and quickly lift it out of the water when the filling has already covered with a layer of mixed water. 
沾有糯米水的馅料放在保鲜碗中的糯米粉上。 Put the filling covered with mixed water on the glutinous rice flour. 
盖好保险盖，两手握着保鲜碗，用力摇动。 Cover the bowl, hold it and shake the bowl hard. 
包裹好糯米粉的馅料放在笊篱中，把笊篱放在糯米水中浸泡并立即提起，使糯米粉的表面均匀的被糯米水包裹。 Put the filling that already covered with glutinous rice flour into mesh strainer, soak the mesh strainer for a little while and quickly lift it out of the water when the filling has already covered with a layer of mixed water. 
把馅料再放入保鲜碗中的糯米粉里，盖好盖子用力摇动。 Put the filling into the bowl again and shake it as hard as you can. 
重复以上动作五六次，直到使馅料被糯米粉包裹，滚成圆球形。 Repeat the above actions for five or six times until the filling become a ball. 
煮 Boil 煮汤圆
Boil tangyuan 1. 开水下。用旺火将水烧开后将汤圆下锅，用勺背轻轻推开，让汤圆旋转几下，这样就不粘锅底了。
Pour tangyuan into boiling water. Pour tangyuan into a pot with boiling water, stir them with the back of a ladle lightly in case tangyuan gets stuck on the bottom of the pot.
2. 文火煮。汤圆入锅后，要迅速改用文火。
Boil tangyuan with mild fire. Turn the fire down as soon as tangyuan is put into the pot.
3. 点冷水。汤圆入锅后，每开一次应点入适量的冷水，使之保持似滚非滚的状态，开两三次后，再煮一会儿，即可捞出食用。这样煮出的汤圆质软不硬，香甜可口。
Drip cold water into boiling pot. Every time the water gets boiled, drip some cold water into the pot to keep the water not too boiled. After three times of this, tangyuan will be ready, then you can enjoy. Boiled in this way, tangyuan would taste appropriately soft and incredibly sweet.
小贴士:若还用旺火煮，汤圆不断翻滚就会破裂，受热不均匀，也易外熟内硬不好吃。
Tips: If you use strong fire to boil tangyuan, they will keep rolling over and over into pieces. What is worse, because of uneven heat, tangyuan will easily become ready outside while still hard inside. 蒸 Steam 蒸汤圆
Steamed tangyuan 1. 瓷盘里抹一层油。
Put some oil in the plate.
2. 将汤圆摆入盘中。
Arrange tangyuan on the plate.
3. 在锅内放入适量冷水，然后烧开，将汤圆放入锅中，大约蒸10分钟左右。
Pour some cold water into the pot and boil the water. Put the plate with tangyuan into the pot and steam them for 10mins.
4. 出锅后淋上桂花酱或撒上白糖即可。
When time’s out, serve some osmanthus sauce and white sugar on the top.
小贴士: 蒸汤圆时一定要等蒸锅中的水煮开后再放入汤圆，这样蒸出来的汤圆外形比较饱满。
Tips：When steaming tangyuan, you’d better wait for the water get boiled then put tangyuan into the steamer. In this way, tangyuan will look perfectly full and round. 干吃 Eat without boiling 麻薯
Mochi 1. 糯米粉，淀粉混合，加入水搅拌成粉浆。
Mix the glutinous rice flour with starch and add some water to stir them into powder syrup.
2. 把粉浆蒸20分钟左右至熟，出锅后再搅拌下，盖保鲜膜冷却至室温。
Steam the powder syrup for 20mins and stir it. Cover it with cling film and set aside until it cools down.
3. 戴一次性塑料手套，手套上涂层植物油防粘，用勺子挖一团浆团，团圆，压扁，包入豆沙馅，皮：馅=3：2（别贪多，防止太甜），收口包紧，再滚层熟糯米粉即可。
Wear a pair of plastic gloves, put some oil on the gloves in case syrup gets everywhere. Dig some powder syrup, make it a ball and then flatten it. Encase some bean-paste filling, wrapper: filling=3: 2 (don’t be greedy or your mochi will taste too sweet), seal the wrapper and wind a layer of cooked glutinous rice flour.
小贴士: 包好后装保鲜盒密封保存防干。可短时间冷藏，但冷藏时间长还是会硬的，最好别超过6小时。
Tips: Put the mochi into a crisper and seal the box well in case they become dry and cracked. These mochi can be cold preserved but they tend to turn hard if preserved for a long time. Best finish them within 6hrs. 
【宋代】 煮沙团、沙糖入赤豆或绿豆煮成沙团，外以生糯米粉裹作大团、蒸或滚汤内煮亦可。 宋代《吴氏中馈录》曾记载了当时一种圆子,是那时豆沙团子的制作，南宋时就直接称为“汤团”。 
【清代】 桂花香馅裹胡桃，江米如珠井水淘。见说马家滴粉好，试灯风里卖元宵。 清代浙派著名代表诗人 符曾《上元竹枝词》对元宵制作的描述。 
【南宋诗人 周必大】
今日知何夕？团圆事事同。汤官寻旧味，灶婢诧新功。星灿乌云里，珠浮浊水中。岁时编杂咏，附此说家风 《元宵煮浮圆子前辈似未曾赋此坐间或四韵》其中“珠浮”即汤圆，作者点明了元宵吃圆子是全家福之意。 
【宋代诗人 姜白石】 贵客钩帘看御街，市中珍品一时来。 《咏元宵》“市中珍品”即指元宵，也就是汤圆。 |
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