阅读写作素材积累 -2024-2025学年人教版九年级英语全册

  2024年秋期九年级英语阅读写作素材积累  用英语讲好中国故事一 嘉兴粽子  Compared with the north, the south has a greater variety of Zongzi and a greater reputation, and the Zongzi from the south of the Yangtze River is most famous for being produced in Jiaxing. Jiaxi ng Zongzi is a generic term for a range of Zongzi, including bean paste Zongzi, pin e nu t Zongzi, ham Zongzi and pork Zongzi. Zongzi is not only a festive food in Jiaxing, but also an everyday food, and is made in a sophisticated way. Zongzi, a food made from steamed glutinous rice wrapped in Zongzi leaves, is one of the traditional Chinese festive foods. As one of the traditional foods that has been inherited from ancient time in China, Zongzi has spread far and wide. For thousands of years, the custom of eating Zongzi has been prevalent in China and has spread to Korea, Japan and Southeast Asian countries.相比于北方，南方的粽子花样更多， 名声也更大，江南的粽子又以嘉兴出产的最为出名。嘉兴粽子是一系列的粽子的总称，包括豆沙粽、松仁粽、火腿粽、鲜肉粽等。粽子在嘉兴不仅是节庆食品，更是一种日常饮食， 做法也是比较讲究。粽子， 由粽叶包裹糯米蒸制而成的食品，是中国传统节庆食物之一。粽子作为中国历史文化积淀最深厚的传统食品之一，传播亦甚远。端午食粽的风俗，千百年来，在中国盛行不衰，而且流传到朝鲜、日本及东南亚诸国。 Zongzi has a long history and was originally used as a tribute to ancestral spirits. They are called different in the north and the south, but in the north, they are made of millet, which is horn- shaped and was called“ horned millet” in the north of ancient times. Due to the differences in eating habits around the country, Zongzi has developed north and south flavours; in terms of taste, there are two categories of Zongzi: salty and sweet Zongzi. The history of Jiaxing Zongzi can be traced back as far as the County Annals of Xiushui inWanLi in Ming Dynasty, where it was recorded:“ Dragon Boat Festival stickers  and mugwort hanged, horn millet eaten, Pu Huang wine drunk…” In the Qing Dynasty, it was also recorded that“ village people gather to watch and share horned millet". By the end of the Qing Dynasty, in the Jiaxi ng area, people would wrap their own Zongzi during the New Year, Qingming Festival and Dragon Boat Festival, and they could also be given as gifts to friends and relatives.      粽子由来久远， 最初是用来祭祀祖先神灵的贡品。南北叫法不同， 北方产黍，用黍米做粽， 角状， 古时候在北方称“角黍”。由于各地饮食习惯的不同， 粽子形成了南北风味；从口味上分，有咸粽和甜粽两大类。嘉兴粽子的历史最早可以追溯到明代的《万历秀水县志》，其中曾记载：“端午贴符悬艾啖角黍蒲黄酒……”。在清代也曾记载：“村人聚观，分享角黍”。到清末时期，在嘉兴一带，人们在过年、清明节、端午节都要自己包粽子， 也可以作为礼品馈赠亲友。 Jiaxing Zongzi is now world famous, especially the pork Zongzi, known as the“ king of Zongzi”, which tastes light, soft, salty and sweet, easy to carry, quick to eat and perfectly suited to today's fast- food culture.嘉兴粽子如今已经闻名世界，尤其是鲜肉粽，被誉为“粽子之王”，□感清香软糯，咸甜适中， 而且便于携带，食用快捷，完全能够适应当今的快餐文化。 用英语讲好中国故事二 Jinhua Ham is both a precious food and a high- grade nutritional tonic and medicinal food. It is known as one of the top three famous hams in the world. Jinhua Ham is a specialty of Jinhua, Zhejiang province, and a National Geographical Indication Product of China. When stir- fried in soup, mixed with a few thin slices of Jinhua Ham, the dish is instantly transformed and upgraded, with a strong fragrance and a richer soup; therefore, a spoonful of taste will make you never forget it, and no other condiments can compare with it. Jinhua Ham is brightly coloured, red and white, salty with sweetness for the lean, fragrant without being greasy for the fat, being rich in protein, fat, vitamins and minerals.金华火腿既是珍贵的食品，又是一种高档营养滋补品和药膳食品， 堪称世界三大名腿之一。金华火腿，浙江省金华市特产，中国国家地理标志产品。煲汤炒菜，拌几片薄薄的金华火腿，菜肴顿时转型升级， 浓香四溢，汤汁愈发浓郁，品一勺鲜得眉毛都要掉下来了， 其他调味品很难与之相比。金华火腿色泽鲜艳， 红白分明，瘦肉香咸带甜， 肥肉香而不腻， 美味可口；内含丰富的蛋白质和脂肪， 多种维生素和矿物质。     The origin of Jinhua Ham varies, but it is generally believed to have originated in the Tang or Song dynasties; during the Yuan dynasty, Marco Polo introduced the way of making ham to Europe, thus making Jinhua Ham the king of hams; during the Qing dynasty, it had become one of the products that generated foreign exchange and was sold to many parts of the world.金华火腿的历史起源，众说纷纭，一般认为起源于唐朝或者宋朝；元朝， 由马可波罗将制作火腿的方式传到了欧洲，因此金华火腿乃火腿之王；清朝时， 其已经成为出口创汇的产品之一， 销往世界多地。    Jinhua Ham is made from local Jinhua pigs, with blacks on the head and tail, which are cured in winter and then air- dried over a period of a few months. Authentic Jinhua Ham can be stored at natural temperatures for three or four years and still retain its original quality because a rather long time has passed since the curing stage. The Jinhua Ham coming into its existence is the result of the hard work and wisdom of the Jinhua people. Jinhua is the origin of Jinhua Ham for its own specific climate and conditions. According to the Gleanings from Compendium of Materia Medica compiled by Zhao Xuemin in the Qing Dynasty, Jinhua Ham is beneficial to the kidneys, nourishes the stomach, strengthens the yang, consolidates the bone marrow, and strengthens the feet.In everyday life, it is a great way for the sick to regain vitality, for the elderly to prolong their lives, and for women to nourish themselves after giving birth. 金华火腿精选金华当地土猪“两头乌”为原料，立冬后开始腌制， 再经月风干。地道的金华火腿，因为腌制阶段就有时间的积淀，所以在自然温度下能够储存三四年， 仍保持原来品质。金华火腿的形成， 是金华人民勤劳与智慧的结晶， 源远流长。金华是金华火腿的原产地，有其特定的气候和条件。据清代赵学敏编纂的《本草纲目拾遗》记载，金华火腿有益肾、养胃、生津、壮阳、固骨髓、健足力等功能。在日常生活中，病人恢复元气，老人益寿延年， 妇女产后养身，吃点火腿都是很好的选择。 用英语讲好中国故事三 Mochi, also known as mazi, is a traditional snack. Popular in most of Jiangxi, Zhejiang and southern Fujian provinces, it is made from glutinous rice and other ingredients to be round in shape and nearly transparent. There are many different kinds, and when it is well cooked, it is as white as snow, soft as cotton, smooth and delicate. It does not glue to the bowl, or stick to the teeth and mouth, and is suitable for people of all ages. 麻糍又称麻子，是一种传统的小吃。流行于江西大部地区、浙江省和福建闽南地区等地，该小吃由糯米等食材制作而成，呈圆形， 几近透明。其种类很多， 成品洁白如雪，柔软如绵， 光滑细腻，不粘碗，不钉牙糊口， 老少皆宜，食者无所禁忌。  Mochi is a distinctive glutinous rice food in Dongyang and Yongkang, and is eaten by almost every household for building houses, planting fields and in the middle of the seventh month of the lunar calendar. They are also often sold in the market, but only the Mochi on the outskirts of the city is the most famous. Mochi can be dried and steamed, fried, roasted or stir- fried. Mochi is also a famous snack in southern Fujian, made from good glutinous rice, lard, sesame seeds, peanuts and rock sugar. Mochi is sweet and savoury, with a sweet, smooth texture, and is soft and slightly icy. The finished product is bright white in colour, smooth and transparent. It is customary to celebrate the Mochi Festival in the tenth month of the lunar calendar in Jiangshan, Zhejiang province. In Jinhua, Zhejiang province, it is customary to eat Mochi on the winter solstice.      麻糍在东阳、永康等地是别具一格的一种糯米食品，民间建房、种田和农历七月半几乎家家户户都要食用。市场上也常有出售，但唯独城郊的田宅麻糍最负盛名。麻糍阴干后蒸、煎、火烤、砂炒皆宜。麻糍也是闽南著名小吃，其原料为上好糯米、猪油、芝麻、花生仁、冰糖等。麻糍香甜可口，有着甜滑的口感，且软韧、微冰。成品色泽鲜白，滑韧透明。浙江省江山市有每年农历十月份过麻糍节的风俗。浙江金华一带有冬至吃麻糍的风俗。   Mochi is one of the most important foods during the Chinese New Year, and can be eaten at home or as a treat for guests, and is an essential gift for visiting relatives in the New Year. It can also be offered as an offering to ancestors during the Qingming Festival. Mochi used to be made to fill the stomach, but now the consumer market has long since shifted from filling the stomach to tasting the culture and feeling the history.       麻糍在春节期间是重要的食物之一， 既可以自家食用， 也可招待客人， 更是拜年走亲戚的必备礼物。清明时节祭祀祖先也可以奉上。以前做麻糍是为了填饱肚子，而现在的消费市场早已从吃饱肚子转为品尝文化、感受历史。 用英语讲好中国故事四  The Crab Roe Soup Buns are thin- skin and almost translucent, full of soup and delicious, and look like a clock on a plate or a lantern on chopsticks. The ingredients used to make the Crab Roe Soup Buns are very delicate, with the filling being crab roe and crab meat and the soup being the original chicken soup. The Crab Roe Soup Buns are known throughout the country for their paper- thin skin, the fact that they are easy to break when blown, and the fact that they are“ superb” in production,“ beautiful” in form and“ strange” in eating. The most famous ones are Nanjing Longpao Crab Roe Soup Buns, Jingjiang Crab Roe Soup Buns, Taixing Quxia Crab Roe Soup Buns, Zhenjiang Yanchun Crab Roe Soup Buns and Huaian Wenlou Crab Roe Soup Buns. Nanjing hostsa year- round food and cultural festival for Longpao Crab Roe Soup Buns.蟹黄汤包有皮薄透亮、汤多馅饱、味道鲜美的特点，放在盘里像座钟，夹在筷上像灯笼。蟹黄汤包的制作原料十分讲究，馅为蟹黄和蟹肉， 汤为原味鸡汤， 制作工艺精妙绝伦。蟹黄汤包因皮薄如纸，吹弹即破，制作“绝”、形态“美”、吃法“奇”而盛誉全国，蜚声四海。最出名的当属南京龙袍蟹黄汤包、靖江蟹黄汤包、泰兴曲霞蟹黄汤包、镇江宴春蟹黄汤包、淮安文楼蟹黄汤包。南京常年举办龙袍蟹黄汤包美食文化节。   Legend has it that the Crab Roe Soup Buns took shape during the Three Kingdoms because Zhuge Liang, made meat steamed buns as a sacrifice, and the people who made them added the crab meat and crab roe that Liu Bei's wife Sun Shangxiang liked a lot, which is regarded as the very beginning of the Crab Roe Soup Buns. Nanjing Liuhe's Longpao Crab Roe Soup Buns have been around for more than 140 years and were a tribute to the Qing government, thanks to Emperor Qianlong's visit to Jiangnan where he tasted the Crab Roe Soup Buns, hence the people also called them“ Qianlong soup buns”.传说，蟹黄汤包在三国时就有了雏形，是因为诸葛亮命人做肉馒头祭祀， 制作的人将刘备夫人孙尚香喜欢吃的蟹肉蟹黄加入馅料， 成就了蟹黄汤包的开端。南京六合的龙袍蟹黄汤包已经有140多年的历史，是清朝朝廷贡品， 归功于乾隆皇帝当年下江南品尝了蟹黄蟹肉为馅的汤包，因此百姓们称之为“乾隆汤包”。        Crab is rich in protein and trace elements, and is a good tonic for the body. Crab also has an anti- tuberculosis effect, and eating crab can be very beneficial in recovering from tuberculosis. These days it is easy to see tourists from all over the world sampling this delicacy in many tourist spots in the south, queuing for hours just to taste this delicious crab bun. Take a straw, suck up the delicious soup and then dip the thin skin into the vinegar. Of course, you can also bite off the skin and then suck the soup. Don't grab and eat hastily, otherwise the soup will spill all over. It's worth waiting for and savouring slowly.  螃蟹含有丰富的蛋白质及微量元素，对身体有很好的滋补作用。螃蟹还有抗结核作用，吃蟹对结核病的康复大有补益。如今在南方多个旅游景点很容易看到各地游客品尝这一美味，排队数小时就为品尝蟹黄汤包。取吸管一根，吸完鲜美汤汁之后，然后将薄皮蘸醋食之。当然，也可用牙齿将薄皮咬下缺口，然后吸干汤汁食用。切不可抓而食之， 不然则汤洒一身。美味值得等待也值得细细品味。 学科网（北京）股份有限公司 学科网（北京）股份有限公司 $$