饺子篇

中国人每逢春节的时候，桌上一盘热腾腾的饺子是少不了的，而外国人与中国人一样在春节时也吃饺子，但是他们的做法与吃法都具特色，独具匠心。饺子在中国以猪肉或韭菜为馅，皮是由面粉与鸡蛋混合制成的。饺子的外形像月芽，它可以蒸、煮、煎、炸等，而蒸饺中国人喜欢用姜醋醮着吃。意大利饺子馅与中国的大异，干酪、洋葱、蛋黄是主料，有时也加一些菠菜、牛肉；另外还有一种是以鸡肉、干酪做主料，主要调料有黄油、洋葱、柠檬皮、豆蔻。他们包铰子是把面压成一长条、一勺勺放好馅，在面的边缘沾上水，再用同样的一条面片合在一起压好，然后用刀一一切开。煮饺子的方法则与中国一样。

Whenever Chinese spend Spring Festival,a plateful of steaming hot dumplings is a must. While foreigers also have dumplings as we chinese do during Spring Festival. But their making and eating shows characteristic and originality. In China,dumplings' main stuffing is pork or leek. The cover of a dumpling is mixed with eggs and flour. Its shape looks like a crescent. It can be braised,steamed,fried. Steamed dumplings are served with ginger and vinegar by chinese. The Italian dumplings stuffings are quite different from Chinese ones. Cheese,onions ,yolk are the main stuffings . Somtimes spinach and beef are added. Besides there is another one with chicken and cheese as main stuffings. The seasoning is butter ,onion,lemon skin,bean. Italians make dumplings by pressing paste into a strip and then putting stuffing on the strip spoon by spoon. And then they wet the edge of the strip. Next they use the same size the paste to add up to the paste with stuffings ready. Finally they cut the paste into pieces. The dumpling cooking is the same as that we chinese do.

说明：豆蔻 是否就是豆苗？ 词典查不到。