HK Chefs Await NTD’S Cooking Competition
香港厨师等待新唐人烹饪大赛
【新闻关键字】
1.chef: n. 厨师
2. come up: v.phr. 开始、发生
3. celebrity: n. 名人
4. affordable: adj. 买得起的
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.
新闻主播：在一个小型但是却很有名的香港餐馆里，厨师们很兴奋，一件大事情即将来了。我们的香港团队带给我们这条新闻。
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.
许多香港名人与电影明星说，东宝小厨是香港提供最传统的广东菜肴餐馆，并且是付的起的价格。
Chef Xiaogao explains the establishment’s success. “When you treat every guest as treating yourself, you can make a good dish.
“厨师小高解释了成功的原因。香港东宝小厨厨师小高：当每一个客都是我自己，那你就会做一个好的菜出来。
5. cuisine: : n. 料理
6. to take part in: : v.phr. 参加
7. profound study: : 高深的学问
8. merit: : n. 优点
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. 厨师小高已经做广东菜十年了，但仍然觉得他有很多要学。并且新唐人的烹饪大赛是最棒的机会。
[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.” 厨师小高说：“当然，我想要参加大赛，我认为烹饪是一件很深的学问。学习应该是无止尽的，所以我必须从别人的优点里学习，并且找到我自己的错误。”
9. delicious: : adj. 可口的
10. sour: : adj. 酸的
11. sauce: : n. 酱料
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.”
根据餐厅的老板说，食物愈传统，味道愈好！“传统的广东料理总是较可口的，混合的菜肴并不好，你甚至不知道它是什么东西。”
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: . 小高厨师秀给我们看如何制作甜美又酸酸的肉─这是他将在大赛中烹饪的项目。但他说，秘密存在于酱料中。”
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.” 厨师小高说：“最重要是酱料，我们用山楂、梅子、醋、糖粒、茄汁来调配，很多人用普通醋和糖，但我觉得味道不是这么好。”
The Asia Pacific competition preliminary : will be held on September 20-21 in Kaohsiung, Taiwan.
全世界华人烹饪大赛亚太初赛，将于9月21至22日于高雄举行。
本则影音新闻出处：新唐人电视台英语新闻
http://english.ntdtv.com/?c=145&a=4767
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