HK Chefs Await NTD’S Cooking Competition
香港廚師等待新唐人烹飪大賽
【新聞關鍵字】
1.chef: n. 廚師
2. come up: v.phr. 開始、發生
3. celebrity: n. 名人
4. affordable: adj. 買得起的
Anchor: In a little but well-known restaurant in Hong Kong, chefs : are excited…something big is coming up: . Our Hong Kong team brings us the story.
新聞主播：在一個小型但是卻很有名的香港餐館裡，廚師們很興奮，一件大事情即將來了。我們的香港團隊帶給我們這條新聞。
STORY: Many celebrities: and movie stars in Hong Kong say the Dongbao Xiaochu restaurant serves the best traditional Cantonese food in town… and at affordable: prices.
許多香港名人與電影明星說，東寶小廚是香港提供最傳統的廣東菜餚餐館，並且是付的起的價格。
Chef Xiaogao explains the establishment’s success. “When you treat every guest as treating yourself, you can make a good dish.
“廚師小高解釋了成功的原因。香港東寶小廚廚師小高：當每一個客都是我自己，那你就會做一個好的菜出來。
5. cuisine: : n. 料理
6. to take part in: : v.phr. 參加
7. profound study: : 高深的學問
8. merit: : n. 優點
Chef Xiaogao has been cooking Cantonese cuisine : for ten years now, but still thinks he has a lot to learn. And NTD’s cooking competition is the perfect opportunity. 廚師小高已經做廣東菜十年了，但仍然覺得他有很多要學。並且新唐人的烹飪大賽是最棒的機會。
[Xiaogao]: “Surely, I want to take part in: the competition. I think that cooking is a profound study: . Learning should be endless so I must learn from others’ merits: and find out my own mistakes.” 廚師小高說：「當然，我想要參加大賽，我認為烹飪是一件很深的學問。學習應該是無止盡的，所以我必須從別人的優點裡學習，並且找到我自己的錯誤。」
9. delicious: : adj. 可口的
10. sour: : adj. 酸的
11. sauce: : n. 醬料
According to the restaurant’s owner, the more traditional the food the tastier it is. “The traditional Cantonese cuisine is always more delicious: . Mixed dishes are not good. You don’t even know what it is.”
根據餐廳的老闆說，食物愈傳統，味道愈好！「傳統的廣東料理總是較可口的，混合的菜餚並不好，你甚至不知道它是什麼東西。」
Chef Xiaogao shows us how to make sweet and sour: meat – that’s the dish he will be cooking at the competition. But the secret, he says, lies in the sauce: . 小高廚師秀給我們看如何製作甜美又酸酸的肉─這是他將在大賽中烹飪的項目。但他說，秘密存在於醬料中。」
12. plum: : n. 梅子
13. vinegar: : n. 醋
14. preliminary: : adj. 初步的
[Xiaogao]: “The most important factor is the sauce. We made the sweet and sour sauce with hawthorn, plum: , vinegar: , sugar tablets, and tomato juice. It’s better than the mixture of ordinary vinegar and sugar. It tastes much better.” 廚師小高說：「最重要是醬料，我們用山楂、梅子、醋、糖粒、茄汁來調配，很多人用普通醋和糖，但我覺得味道不是這麼好。」
The Asia Pacific competition preliminary : will be held on September 20-21 in Kaohsiung, Taiwan.
全世界華人烹飪大賽亞太初賽，將於9月21至22日於高雄舉行。
本則影音新聞出處：新唐人電視台英語新聞
http://english.ntdtv.com/?c=145&a=4767
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