为什么中国人蒸面食而不是烤面食 [美国媒体]

-------------译者：百年老军医-审核者：Lonkzxc------------

How come the Chinese steamed flour products as opposed to baking them?

为什么中国人清蒸面粉制品而不是烘烤他们？


-------------译者：后羿A射日-审核者：龙腾翻译总管------------

Timothy Soh After 30+ years I've gotten really good at shoving food in.
Answered Jun 14

蒂莫西 ·苏，经过30多年后，我已经很擅长做饭了。
 
I curse you for asking this question. Now I want to eat bao.

我诅咒你问这个问题。现在我想吃包子了！



Because those things you see steamed are usually made from rice flour as opposed to wheat flour. You could use rice flour to bake but they usually won’t turn out well as rice flour is pretty temperamental for baking. They become dry very quickly.
What is the history of Chinese bakeries?
The Chinese have had ovens since time immemorial. The question is where are you residing?

因为你看到的蒸的食物通常是米面，而不是小麦面做得。你可以烘焙米面的食物，但是效果肯定不怎么好，米面的食物不容易烘焙，它们很快就变干了。
中国的烘培历史？
中国从古代就有烤炉了。问题是你住在哪里？



That is how you get your delicious plate of cha siew and roast chicken.

看看美味的烤鸡是怎么做的吧。



The very famous Peking duck is done in an oven too

非常出名的北京烤鸭也是用烤炉烤的。



An oven in Xinjiang baking bread. Made from wheat.

新疆烤面包，小麦面做的。



Peanut candy. A childhood love. The origin of these baked confections date back centuries.

花生糖，童年的最爱。这种烘焙的小点心有好几个世纪的历史了。



-------------译者：百年老军医-审核者：Lonkzxc------------

Rice puff crackers. They are baked (sometimes fried). In the baking process they expand and dry up quickly. That is why rice is not often used as a baking dough.

中国爆米花， 它们是烤的（有时是炸）。 在烤的过程中，他们迅速的胀大并干掉。 这就是为什么米一般不被用来作为烘烤用的生面团。



Moon cakes the food of a rebellion. The dough is made from wheat.

月饼，一个代表着朱元璋抗元的食物。 他的皮是由麦子做的



Archaeology digs in South East Asia have revealed ovens (baking) and kilns (pottery) where enclaves of immigrants of Chinese once lived centuries ago. The last remaining dragon kiln in Singapore was recently brought back to life.
One of the main reasons why you may not see many oven baked goods is likely due to your locality.
China is a very big place with many differing cultures. Some include baking in their culinary art some do not.

在东南亚的考古现场发现了中国移民在几百年前使用过的烤炉和烧窑。 最后的龙窑在新加坡被修复。
你没有看见很多烘烤制品的主要原因应该是因为你所在的地区。
中国是一个幅员广阔的多元文化国家，有些地方有烘烤饮食文化，有些没有

-------------译者：后羿A射日-审核者：龙腾翻译总管------------

Mark Nealon I've been eating food every day for decades
Answered Oct 9 2016
Ovens are simply not very popular in China. They aren't part of the mainstream culture. I assume there are historical circumstances that led to this but I don't know what they are. Regardless Chinese food is almost all fried boiled steamed or stewed in one way or another as cooking is done on a hob.

烤炉在中国并不普遍，不属于中国烹饪文化的主流。我想这是历史环境造成的，但是我不太确定。不管怎样，中国食物几乎全是煎、煮、蒸或者炖。基本就这几种，因为中国的食物都是在炉盘上做出来的。

-------------译者：后羿A射日-审核者：龙腾翻译总管------------

Changtian Fang
Answered Sun
Well just because you don’t know any it don’t mean we don’t have any baked flour products. In fact we have more baked flour products than steamed.
Here is some common bakery.

好吧，你不知道并不代表没有。事实上我们有很多烤的食物比蒸的要多。
下面我介绍一些常见的烘焙食品。

火烧. This is my favorite. It is a common food in northern China but also a thing you would never have in Southern China.

火烧，我的最爱。火烧在中国北方很常见，在中国南方你根本看不到。



黄桥烧饼.



博山肉烧饼. This is a interesting bakery. It looks big But it is empty in the middle except for a little meat stuffing and very thin and crispy crust outside.

博山肉烧饼。这个很有意思。烧饼看起来很大，但是中间除了有点肉，基本是空的，很薄很脆。



烙饼. Quite common thing in China. But it is really not a bakery but a group of bakery

烙饼。这个更常见，但是这个不算真正意义上的烘焙食品，算是另一种烘焙吧。

. Here are two common ones.

下面两种最常见。





杠子头. Although it is not so common now but when I was a child I ate a lot of this.

杠子头。现在不常见了，不多我小时候吃过很多。

-------------译者：百年老军医-审核者：Lonkzxc------------



牛舌火烧. It look like a baguette. It also have the similiar size. But the inside is much more empty. Some times it also have stuffing.

牛舌火烧，它看起来像个法棍。 它们的大小很相似， 但它的内部很空。 有时候，它还带馅



周村烧饼. Very crispy. When I was a kid I usually ate this as a snack.

周村烧饼。 非常脆， 在我小时候，我时常把它当零食吃



马蹄火烧.



烤排.



糖火烧. A traditional food in Beijing.

糖火烧。 传统的北京食物



白吉馍. This is also one of the most common bakery in China. But nowadays very few people eat it directly. It mainly used to make other popular dish like 肉夹馍 and 羊肉泡馍. Also the traditional 白吉馍 is quite how should I describe it soild. Hard like a rock I you ask me. That is why we have the famous 羊肉泡馍 (lamb and 白吉馍 stew).

白吉馍。 这是中国非常常见的烘焙品之一。 但现在的人很少直接吃它。 大多数时候，人们把它做成肉夹馍或者羊肉泡馍这种十分受欢迎的食物。 而且白吉馍十分的硬， 像块石头一样，所以我们用它做羊肉泡馍。





Here come the King of bakery in China. 锅饼.
Just jocking. But it is indeed in some way the King of bakery in China. It is big firm heavy and solid. The biggest one I have ever seen is dozens of kilogrems its diameter is over 1 meter. Difficult to see such a big one now.
For a lot of people it would drive them mad to even bite it because it is too damn hard. In my family we usually cut it into slices and make a stew with meat and vegetable.

这是中国的烘焙品之王 锅饼
其实是在开玩笑。但它真的有点像中国烘焙品的王者。 它很大，很牢靠，很重，很厚实。 我见过最大的有数十公斤， 它的周长超过了一米。 不过现在已经很少能看见那么大的了。
对于大多数人来说，直接咬它会使他们崩溃，因为它实在是太硬了。 在我家，我们一般把它切成片一起和菜与肉煮来做汤





-------------译者：后羿A射日-审核者：龙腾翻译总管------------

Ken Jacobsen worked at Stanford Research Inst.
Answered Jun 15
As I understand it though ovens have been around forever much of China are vast plains where wood (fuel for ovens) is scarce. The dominating cooking method using a WOK which requires minimal fuel and chopping ingredients into small pieces to cook faster saves precious charcoal Steaming in a basket placed over the wok is also an economical use of precious fuel. Baking is more common in forested areas where wood is plentiful

根据我的理解，虽然烤炉在中国很普遍，但是中国大部分地区是平原，木头（烤炉的燃料）比较稀缺。中国人主要的烹饪工具是炒锅，因为炒锅需要的燃料少。把食材切碎了做起来更快，也更节省炭，把蒸笼放在炒锅上蒸同样也很节省燃料。林区木头资源丰富，烤炉就普遍多了。