论文部分内容阅读
[海词积累]
1.rivalry n. 竞争; 斗争
2.pompous adj. 爱摆架子的
3.presumptuous adj. 放肆的
4.proletariat n. 无产阶级
5.suffuse v. 遍布
6.consultancy n. 咨询公司
7.sprout v. （使）涌现出
8.escalation n. 增加
9.culinary adj. 烹饪的
10.bask v. 陶醉于
[原文复现]
Chengdu， the capital of Sichuan Province， has an ancient rivalry with Chongqing， a city to its southeast. Residents of Chongqing accuse their Chengdu cousins of being pompous. The people of Chongqing are hotheads， and Chengdu dwellers shoot back. Both cities share a love of spice?laden Sichuan cuisine， which in recent decades has conquered Chinese palates. But they are at war over which has the best Sichuan hotpot—a type of DIY?cooking that involves
boiling vegetables and slices of meat in a communal（共享的） broth with chillies and numbing peppercorns.
A private museum in Chongqing， opened several years ago， makes the case for Chongqing?style hotpot. It describes how it developed from a method used to make cheap offcuts of meat taste delicious. But Chengdu is playing catch?up. In January the city sold a plot of land on condition that the developer build a hotpot museum on part of it. Such presumptuous behaviour will test the famous fiery tempers of Chongqing?ites.
①The two cities are among many in China with their own styles of hotpot. ②The stories behind these dishes reveal how different regions like to see themselves. ③Chongqings is said to highlight the ingenuity（独创力） of the proletariat. ④Other places describe their hotpots as the sophisticated food of emperors. ⑤Some say theirs have military origins： warriors on the march boiling scraps in their helmets. ⑥Hotpot contents are equally diverse. ⑦To keep warm in winter， Beijingers boil fatty lamb in a berry broth. ⑧Mint?suffused Yunnan hotpot reflects the provinces links with Southeast Asia.
But Sichuan?style broths are the most commonly savoured in China. In recent years their popularity has been booming. China has around 350，000 hotpot restaurants. About 40，000 of them are said to be in the Chongqing region alone. Hotpot restaurants in China are more profitable than other kinds， according to iiMedia， a consultancy. Haidilao， a well?known Sichuan?based hotpot chain， raised nearly $1bn when it was listed on the Hong Kong Exchanges in September. The company is marketing its hotpot worldwide. It expanded into Canada in December. Branches are set to open in London later this year. The more adventurous tastes of younger Chinese are fuelling demand. One third of customers at hotpot restaurants in China are aged between 25 and 30， iiMedia says. They often have little time to cook at home and are unburdened by child?care duties. They like the social aspects of sharing hotpots. Round?the?clock restaurants are sprouting up to allow leisurely feasting.
Not all Chinese warm to hotpot. Some older Sichuanese disown it altogether. They complain that it is causing an escalation of chilli?use in other dishes that drowns out subtle flavours. Chua Lam， a celebrity food critic based in Hong Kong， caused a stir in December when he wished hotpot would disappear from the face of the Earth. He dismissed it as “the most uncultured form of cooking”， requiring no real culinary knowledge.
But Chengdus plans for a museum suggest that Sichuan hotpot is not only growing in popularity， but is also becoming iconic. If it can set the West on fire， officials may hope it will become a delicious new source of Chinese soft power. There will be plenty of glory for both Chengdu and Chongqing to bask in if that happens.
文本探究
探究视角1：语篇分析
本文是一篇议论文。近几十年来，火锅已经征服了中国人的味蕾。但是成都和重庆现在正为哪种四川火锅最好吃而争论不休。几年前，重庆的一家私人博物馆对外开放，展示重庆火锅的特色。成都的博物馆计划也表明四川火锅越来越受欢迎，正在成为标志性的东西。
篇章结构梳理：
Ⅱ.难句分析
1.In January the city sold a plot of land on condition that the developer build a hotpot museum on part of it.
on condition that 表示“在……的条件下”，后面加同位语从句。比如，He agreed to speak to reporters on condition that he was not identified.他同意在不暴露身份的条件下和记者谈话。
2.He dismissed it as “the most uncultured form of cooking”， requiring no real culinary knowledge.
requiring no real culinary knowledge是现在分词作定语，dismiss sth as sth表示“否定某事”，比如，He just laughed and dismissed my proposal as unrealistic.他只是笑了笑，认为我的建议不切实际，拒绝考虑。
探究视角3：文化拓展
火锅不仅是美食，而且蕴含着饮食文化的内涵，为人们品尝倍添雅趣。吃火锅时，男女老少、亲朋好友围着热气腾腾的火锅，举箸大啖，欢声笑语，温情荡漾，气氛热烈融洽，适合了大团圆这一中国传统文化。
在东北，人们招待客人时，火锅里的菜摆放颇有规矩：前飞后走，左鱼右虾，四周轻撒菜花。即飞禽类肉放在火锅对炉口的前方，走兽类肉放于火锅后边，左边是鱼类，右边是虾类，各种菜丝稍许放一些，宛若“众星捧月”以示尊敬。若对待不速之客，则把两个特大肉丸子放在火锅前边，后边是走兽类肉，示意你离开。
在四川，吃火锅也有讲究，调料一般选用最基本的葱姜蒜和香油，这样才能吃出火锅的原汁原味。烫菜有规矩，先吃毛肚、鸭肠一类的食材，烫法是七上八下，这样烫出来的菜才最嫩。招待客人或是和朋友聚餐时，一顿火锅再配上啤酒和白酒，才最符合四川人热情好客的性格。
[参考译文]
四川省会成都，与位于其东南方的城市重庆自古以来就存在竞争。重庆的居民指责他们成都的兄弟们过于自负。重庆人是急性子，但成都人也会回击。这两个城市都喜欢辛辣的川菜，近几十年来，川菜已经征服了中国人的味蕾。但是他们现在正为哪种四川火锅最好吃而争论不休。四川火锅是一种自己动手的烹调方式，将蔬菜和肉片放在汤底里煮，汤里则放着辣椒和让人嘴麻的花椒。
几年前，重庆的一家私人博物馆开始对外开放，展示重庆火锅的特色。它描述了重庆火锅如何发展而来。最开始，人们只是想把一种便宜的碎肉变得好吃。但成都正在奋起直追。今年1月，成都市出售了一块土地，条件是开发商在其中修建一座火锅博物馆。这种过分的行为考验着重庆人的火暴脾气。
中国众多城市的火锅风格各异，成都和重庆是其中两个。这些菜肴背后的故事揭示了不同地区对自己的看法。据说，重庆的故事彰显了无产阶级的创造力。其他地方则把他们的火锅描述为皇帝的精致食物，还有另外一些地方则说他们的火锅起源于军事活动：士兵行军时，在头盔里煮着残羹剩饭。其实火锅本身的内容也同样多样化。为了在冬天取暖，北京人用浆果汤底煮肥美的羊肉，满是薄荷的云南火锅则反映出云南与东南亚的联系。
但川式汤底在中国是最受欢迎的。而且近年来，它们越来越受欢迎。中国大约有35万家火锅店，其中仅重庆地区就有约4万家。根据咨询公司艾媒网的数据，中国的火锅店比其他种类的餐厅利润更高。总部位于四川的知名火锅连锁企业海底捞去年9月在香港交易所上市时募集资金近10亿美元。这家公司正在把它的火锅推向全球，去年12月，该公司已经扩展到了加拿大，伦敦的分店也将于今年晚些时候开业。
中国年轻人所具有的对更刺激口味的追求正驱动火锅的需求。艾媒网表示，中国火锅店三分之一的顾客年龄在25岁至30岁之间。他们通常很少有时间在家做饭，也没有照顾孩子的负担。而且他们喜欢火锅的社交功能，在共同享用时一起聊天。因此，24小时营业的火锅餐馆如雨后春笋般涌现出来，人们可以随时悠闲地享用美食。
并非所有中国人都喜欢吃火锅。一些上了年纪的四川人完全不认可它。他们抱怨说，这导致辣椒在其他菜肴中的使用增加，掩盖了其他不太容易察觉的味道。去年12月，香港著名美食评论家蔡澜希望火锅能从地球上消失，这引起了轩然大波。他认为这是“最没有文化的烹饪方式”，不需要真正的烹饪知识。
但是，成都的博物馆计划表明，四川火锅不仅越来越受欢迎，而且正在成为标志性的东西。如果它能在西方火起来，中国官员可能还希望它能成为中国软实力的一个新来源。如果能实现这一目标，成都和重庆都将获得巨大的荣耀。
1.rivalry n. 竞争; 斗争
2.pompous adj. 爱摆架子的
3.presumptuous adj. 放肆的
4.proletariat n. 无产阶级
5.suffuse v. 遍布
6.consultancy n. 咨询公司
7.sprout v. （使）涌现出
8.escalation n. 增加
9.culinary adj. 烹饪的
10.bask v. 陶醉于
[原文复现]
Chengdu， the capital of Sichuan Province， has an ancient rivalry with Chongqing， a city to its southeast. Residents of Chongqing accuse their Chengdu cousins of being pompous. The people of Chongqing are hotheads， and Chengdu dwellers shoot back. Both cities share a love of spice?laden Sichuan cuisine， which in recent decades has conquered Chinese palates. But they are at war over which has the best Sichuan hotpot—a type of DIY?cooking that involves
boiling vegetables and slices of meat in a communal（共享的） broth with chillies and numbing peppercorns.
A private museum in Chongqing， opened several years ago， makes the case for Chongqing?style hotpot. It describes how it developed from a method used to make cheap offcuts of meat taste delicious. But Chengdu is playing catch?up. In January the city sold a plot of land on condition that the developer build a hotpot museum on part of it. Such presumptuous behaviour will test the famous fiery tempers of Chongqing?ites.
①The two cities are among many in China with their own styles of hotpot. ②The stories behind these dishes reveal how different regions like to see themselves. ③Chongqings is said to highlight the ingenuity（独创力） of the proletariat. ④Other places describe their hotpots as the sophisticated food of emperors. ⑤Some say theirs have military origins： warriors on the march boiling scraps in their helmets. ⑥Hotpot contents are equally diverse. ⑦To keep warm in winter， Beijingers boil fatty lamb in a berry broth. ⑧Mint?suffused Yunnan hotpot reflects the provinces links with Southeast Asia.
But Sichuan?style broths are the most commonly savoured in China. In recent years their popularity has been booming. China has around 350，000 hotpot restaurants. About 40，000 of them are said to be in the Chongqing region alone. Hotpot restaurants in China are more profitable than other kinds， according to iiMedia， a consultancy. Haidilao， a well?known Sichuan?based hotpot chain， raised nearly $1bn when it was listed on the Hong Kong Exchanges in September. The company is marketing its hotpot worldwide. It expanded into Canada in December. Branches are set to open in London later this year. The more adventurous tastes of younger Chinese are fuelling demand. One third of customers at hotpot restaurants in China are aged between 25 and 30， iiMedia says. They often have little time to cook at home and are unburdened by child?care duties. They like the social aspects of sharing hotpots. Round?the?clock restaurants are sprouting up to allow leisurely feasting.
Not all Chinese warm to hotpot. Some older Sichuanese disown it altogether. They complain that it is causing an escalation of chilli?use in other dishes that drowns out subtle flavours. Chua Lam， a celebrity food critic based in Hong Kong， caused a stir in December when he wished hotpot would disappear from the face of the Earth. He dismissed it as “the most uncultured form of cooking”， requiring no real culinary knowledge.
But Chengdus plans for a museum suggest that Sichuan hotpot is not only growing in popularity， but is also becoming iconic. If it can set the West on fire， officials may hope it will become a delicious new source of Chinese soft power. There will be plenty of glory for both Chengdu and Chongqing to bask in if that happens.
文本探究
探究视角1：语篇分析
本文是一篇议论文。近几十年来，火锅已经征服了中国人的味蕾。但是成都和重庆现在正为哪种四川火锅最好吃而争论不休。几年前，重庆的一家私人博物馆对外开放，展示重庆火锅的特色。成都的博物馆计划也表明四川火锅越来越受欢迎，正在成为标志性的东西。
篇章结构梳理：
Ⅱ.难句分析
1.In January the city sold a plot of land on condition that the developer build a hotpot museum on part of it.
on condition that 表示“在……的条件下”，后面加同位语从句。比如，He agreed to speak to reporters on condition that he was not identified.他同意在不暴露身份的条件下和记者谈话。
2.He dismissed it as “the most uncultured form of cooking”， requiring no real culinary knowledge.
requiring no real culinary knowledge是现在分词作定语，dismiss sth as sth表示“否定某事”，比如，He just laughed and dismissed my proposal as unrealistic.他只是笑了笑，认为我的建议不切实际，拒绝考虑。
探究视角3：文化拓展
火锅不仅是美食，而且蕴含着饮食文化的内涵，为人们品尝倍添雅趣。吃火锅时，男女老少、亲朋好友围着热气腾腾的火锅，举箸大啖，欢声笑语，温情荡漾，气氛热烈融洽，适合了大团圆这一中国传统文化。
在东北，人们招待客人时，火锅里的菜摆放颇有规矩：前飞后走，左鱼右虾，四周轻撒菜花。即飞禽类肉放在火锅对炉口的前方，走兽类肉放于火锅后边，左边是鱼类，右边是虾类，各种菜丝稍许放一些，宛若“众星捧月”以示尊敬。若对待不速之客，则把两个特大肉丸子放在火锅前边，后边是走兽类肉，示意你离开。
在四川，吃火锅也有讲究，调料一般选用最基本的葱姜蒜和香油，这样才能吃出火锅的原汁原味。烫菜有规矩，先吃毛肚、鸭肠一类的食材，烫法是七上八下，这样烫出来的菜才最嫩。招待客人或是和朋友聚餐时，一顿火锅再配上啤酒和白酒，才最符合四川人热情好客的性格。
[参考译文]
四川省会成都，与位于其东南方的城市重庆自古以来就存在竞争。重庆的居民指责他们成都的兄弟们过于自负。重庆人是急性子，但成都人也会回击。这两个城市都喜欢辛辣的川菜，近几十年来，川菜已经征服了中国人的味蕾。但是他们现在正为哪种四川火锅最好吃而争论不休。四川火锅是一种自己动手的烹调方式，将蔬菜和肉片放在汤底里煮，汤里则放着辣椒和让人嘴麻的花椒。
几年前，重庆的一家私人博物馆开始对外开放，展示重庆火锅的特色。它描述了重庆火锅如何发展而来。最开始，人们只是想把一种便宜的碎肉变得好吃。但成都正在奋起直追。今年1月，成都市出售了一块土地，条件是开发商在其中修建一座火锅博物馆。这种过分的行为考验着重庆人的火暴脾气。
中国众多城市的火锅风格各异，成都和重庆是其中两个。这些菜肴背后的故事揭示了不同地区对自己的看法。据说，重庆的故事彰显了无产阶级的创造力。其他地方则把他们的火锅描述为皇帝的精致食物，还有另外一些地方则说他们的火锅起源于军事活动：士兵行军时，在头盔里煮着残羹剩饭。其实火锅本身的内容也同样多样化。为了在冬天取暖，北京人用浆果汤底煮肥美的羊肉，满是薄荷的云南火锅则反映出云南与东南亚的联系。
但川式汤底在中国是最受欢迎的。而且近年来，它们越来越受欢迎。中国大约有35万家火锅店，其中仅重庆地区就有约4万家。根据咨询公司艾媒网的数据，中国的火锅店比其他种类的餐厅利润更高。总部位于四川的知名火锅连锁企业海底捞去年9月在香港交易所上市时募集资金近10亿美元。这家公司正在把它的火锅推向全球，去年12月，该公司已经扩展到了加拿大，伦敦的分店也将于今年晚些时候开业。
中国年轻人所具有的对更刺激口味的追求正驱动火锅的需求。艾媒网表示，中国火锅店三分之一的顾客年龄在25岁至30岁之间。他们通常很少有时间在家做饭，也没有照顾孩子的负担。而且他们喜欢火锅的社交功能，在共同享用时一起聊天。因此，24小时营业的火锅餐馆如雨后春笋般涌现出来，人们可以随时悠闲地享用美食。
并非所有中国人都喜欢吃火锅。一些上了年纪的四川人完全不认可它。他们抱怨说，这导致辣椒在其他菜肴中的使用增加，掩盖了其他不太容易察觉的味道。去年12月，香港著名美食评论家蔡澜希望火锅能从地球上消失，这引起了轩然大波。他认为这是“最没有文化的烹饪方式”，不需要真正的烹饪知识。
但是，成都的博物馆计划表明，四川火锅不仅越来越受欢迎，而且正在成为标志性的东西。如果它能在西方火起来，中国官员可能还希望它能成为中国软实力的一个新来源。如果能实现这一目标，成都和重庆都将获得巨大的荣耀。