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澳洲吃羊驼肉成风:那么萌怎舍得下口(双语)

  If you haven’t seen it on the menu yet, chances are you soon will.

  如果你还没有在菜单上看到过羊驼肉,那么你很快就会看到了。

  Alpaca meat is rising in popularity, with the Gold Coast Bulletin reporting about 70 restaurants across Australia feature the meat in their dishes.

  羊驼肉越来越流行。据《黄金海岸公报》报道,澳大利亚约有70家餐厅把羊驼肉纳入了菜单中。

  Among them is Melbourne restaurant Pastuso, whose head chef appeared in a video by the Australian Alpaca Association to discuss how diners have embraced the cuisine.

  其中有一家墨尔本的餐厅叫帕斯图索,其主厨在澳大利亚羊驼协会的视频中亮相,为我们讲述了食客是怎样喜欢上羊驼肉的。

  Alejandro Saravia, who is a Peruvian chef at Pastuso, has cooked with alpaca meat for four years and described the taste as similar to beef or lamb.

  帕斯图索的秘鲁厨师亚历桑德罗.萨拉维亚已经有四年烹饪羊驼肉的经验了,他说羊驼肉的味道和牛羊肉的味道很像。

  Alpaca has been very well embraced from the Australian public,’ he said in the video.

  “澳洲民众都很喜欢羊驼肉,”他在视频中说。

  Flavour wise it’s very easy to understand, between beef and lamb, so it’s not so challenging, and also it’s very healthy meat.

  “羊驼肉的味道很容易被人们所接受,介于牛肉和羊肉之间,所以吃起来并没有太大的挑战性,并且这种肉也非常健康。”

  The future of breeding alpaca for human consumption will be just going better and better.’

  “养殖羊驼供人类消费的前景只会越来越广阔。”

  The restaurant features dishes such as Tartare De Alpaca: 30 day dry aged alpaca loin tartare with black garlic and Peruvian caper berries.

  这家餐厅的特色菜,比如“鞑靼羊驼肉”:风干30天的鞑靼羊驼脊肉,配上黑蒜和秘鲁刺山柑。

  Renowned chef Matt Moran, who owns some of Sydney’s leading restaurants, previously wrote an article for The Daily Telegraph to discuss his experience cooking alpaca meat.

  著名厨师马特.莫兰在悉尼拥有好几家高档餐厅,他之前给《每日电讯报》写过一篇文章,讲述他烹饪羊驼肉的经验。

  Moran said he had never tried the meat until he visited an alpaca farm, and described the flavour as ’very tasty’, especially the meat from the neck.

  莫兰说,他有一次参观了一个羊驼养殖场,才第一次尝试羊驼肉,他形容羊驼肉 “非常美味”,特别是脖子上的肉。

  Alpaca has also starred in dishes at the Melbourne Food and Wine Festival, with the The Age reporting in 2013 about 20 Australian restaurants served the meat, a number which has grown considerably since.

  羊驼菜品也曾在2013年墨尔本美食佳酿节上亮相。据《时代报》当时的报道,约有20家澳大利亚餐厅供应羊驼肉。这个数字自那以后大幅增长。

  Melbourne restaurant San Telmo head chef Mike Patrick trailled an alpaca dish, and said the response from foodies was mixed.

  墨尔本圣特尔莫餐厅主厨麦克.帕特里克跟踪调查了羊驼肉的消费情况,他表示,食客们对羊驼肉褒贬不一。

  It was 50/50, some people were "oh wow - what are you cooking that for? No thank you" and others thought "this is really cool and something different and I want to give it a shot",’ he said.

  他说,“好坏评价各占半壁江山吧,一些人会说‘哦天哪,你竟然在吃这个?不用了,谢谢’。而另外一些人会觉得‘这真得很酷,与众不同,我想尝试一下’。”

  The people who tried it loved it. It’s a point of difference and people like that.’

  “尝过的人都说好吃,主要是这种肉有它的独特之处,人们都喜欢尝鲜。”

  In Australian alpacas are primarily farmed for their fleece, but the Australian Alpaca Association website said farming alpacas for meat is a growing industry.

  在澳大利亚,人们养殖羊驼主要是为了获取羊毛,但澳大利亚羊驼协会网站上表示,饲养羊驼供应肉类消费正逐渐成为一项新兴产业。

  Alpaca meat is a good source of protein with little saturated fat and cholesterol, it is also environmentally sustainable to produce.

  羊驼肉是蛋白质的优质来源,几乎不含饱和脂肪和胆固醇,而且养殖过程也生态环保。

  Alpacas are able to withstand dry conditions for longer than most livestock, and their soft feet cause minimal damage to the soil and ecosystem.

  羊驼比大多数牲畜的耐旱时间更长,而且它们蹄子柔软,对土地和生态系统的破坏很小。

  The Gold Coast Bulletin reported alpaca fillets are valued at $65 a kilogram, and the industry was on it’s way to becoming commercialised with some farmers having up to 3,000 alpacas.

  《黄金海岸公报》称,一公斤羊驼肉片价值约65美元。这个产业正在向商业化发展,有些农场主养了三千多头羊驼。


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