中國網(wǎng)站品牌欄目（頻道）
中國足球不太好，但是他們在體操、乒乓球、跳水等室內(nèi)運(yùn)動(dòng)方面一直處于領(lǐng)先水平。中國的茶文化和書法也是歷史悠久的資產(chǎn)。一起來看看中國表現(xiàn)突出的十個(gè)領(lǐng)域。
Pork
豬肉
As the first place to domesticate pigs, we can be sure China knows a thing or two about making pork delicious.
作為最早出現(xiàn)家豬馴養(yǎng)的國家，我們可以肯定中國對于烹調(diào)豬肉的方法略知一二。
According to the U.S. National Pork Board, the earliest evidence of domestication of the wild boar can be dated to 4900 BC in China.
據(jù)美國國家豬肉局介紹，野豬馴化的證據(jù)最早可以追溯到公元前4900年的中國。
Historically, the animal has been so integral to Chinese society that the Chinese character for "home" is a pictogram of a pig with a roof over its head.
長久以來，豬這種動(dòng)物已經(jīng)成為中國社會(huì)不可或缺的一部分。漢字“家”就是一個(gè)很好的證明，它由一個(gè)頭上有屋頂?shù)呢i象形而成。
Today, China is the world's top producer and consumer of hogs -- and, wow, how it's consumed.
如今，中國是世界上最大的豬肉生產(chǎn)國和消費(fèi)國——那么這些豬肉都是如何被消費(fèi)的呢？
There are arguably two pinnacles of pork cooking in China: dongbo rou, a glistening block of braised pork belly prized for the melt-in-mouth fat and char siu, a sweet-salty cut of meat barbecued til tender and smoky.
在中國，東坡肉和叉燒肉可以說是豬肉料理的兩座高峰：東坡肉即為一塊塊晶瑩剔透的扣肉，食之有味，入口即化；叉燒肉，甜咸參半，燒烤至柔軟且具有煙熏味時(shí)即可食用。
Both dishes are tricky and time-consuming to create, but so worth it.
雖然這兩道菜的工序復(fù)雜，制作耗時(shí)，但很值得。
We love and respect the traditions of the entire world of barbecue out there, but China's unparalleled experience and variety of dishes places it atop the pork pile.
我們熱愛和尊重整個(gè)世界的燒烤傳統(tǒng)，而中國有著無與倫比的經(jīng)驗(yàn)以及花樣繁多的美味，位居豬肉烹調(diào)之巔。
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