kimchi

简明释义

英[ˈkɪmtʃi]美[ˈkɪmtʃi]

n. （朝鲜语）朝鲜泡菜

英英释义

单词用法

同义词

反义词

例句

1.Kimchi is synonymous with Korea, so much so there is a Kimchi Museum in Seoul.

泡菜象征着韩国，以至于首尔有一家泡菜博物馆。

2.It can be eaten with chili sauce, soy sauce, sesame oil or kimchi.

臭豆腐可以配着辣椒酱、酱油、芝麻油或者泡菜一起吃。

3.There are many different kinds of kimchi—some made with cabbage, others made with cucumber or radish.

泡菜有非常多不同的种类——一些是由包菜做成的，另一些是由黄瓜或者萝卜做成的。

4.It is hard to exaggerate the importance to Korean life of kimchi, which is usually made of fermented cabbage.

由发酵的白菜制成的韩国泡菜在韩国人生活中的重要性再怎么说都不会夸张。

5.We talked of the forsythias blooming by the gates in the spring and the clay jars of kimchi buried in the backyard.

我们谈起了在门旁一到春天便怒放的连翘，谈起了埋在后院的泡菜陶缸。

6.For now, it is only in Seoul that the cabbage crisis burns as hot as kimchi on the tongue.

现在，只有首尔的白菜危机烧的像舌头上的泡菜那般火辣。

7.Were you that upset for my scolding you for not eating kimchi?

你心情很烦因为我骂你不让你吃辣泡菜吗？

8.In South Korea, octopus is perhaps second in popularity only to kimchi, the unofficial national dish.

在韩国，章鱼与非官方国菜：泡菜相比较可能是第二流行的菜肴。

9.Koreans serve home-grown kimchi as a matter of honour.

韩国居民为了表示敬重自己在家做泡菜。

10.Korean BBQ is not complete without a side of kimchi.

韩国烧烤没有一旁的泡菜是不完整的。

11.Have you tried making your own kimchi? It's easier than you think.

你试过自己做泡菜吗？其实比你想象的要简单。

12.I always keep a jar of kimchi in my fridge for quick meals.

我总是在冰箱里放一罐泡菜以备快速用餐。

13.I love adding kimchi to my fried rice for an extra kick.

我喜欢在我的炒饭中加入泡菜来增加风味。

14.The restaurant serves a delicious kimchi stew that warms you up on cold days.

这家餐厅提供美味的泡菜炖菜，在寒冷的日子里让你暖和起来。

作文

In recent years, the popularity of kimchi has surged beyond its traditional roots in Korean cuisine. Kimchi (泡菜) is a fermented vegetable dish, primarily made from napa cabbage and radishes, seasoned with various spices, garlic, ginger, and chili pepper. It not only serves as a staple side dish in Korean meals but has also gained recognition worldwide for its unique flavor and health benefits.The process of making kimchi (泡菜) is an art form that has been passed down through generations. Traditionally, families would gather to prepare large batches of kimchi (泡菜) in the fall, a practice known as 'kimjang'. This communal effort not only strengthens family bonds but also ensures that everyone has enough kimchi (泡菜) to last through the winter months. The fermentation process allows the vegetables to develop complex flavors and beneficial probiotics, which are known to aid digestion and boost the immune system.One of the reasons why kimchi (泡菜) has become so popular outside of Korea is its versatility. It can be enjoyed on its own, as a side dish, or incorporated into various recipes. From kimchi (泡菜) fried rice to kimchi (泡菜) stew, there are countless ways to enjoy this delicious condiment. Moreover, its spicy and tangy flavor profile adds a distinctive kick to many dishes, making it a favorite among food enthusiasts.Moreover, the health benefits of kimchi (泡菜) cannot be overlooked. It is low in calories yet rich in vitamins A, B, and C. The fermentation process creates probiotics, which are beneficial for gut health. Studies have shown that consuming fermented foods like kimchi (泡菜) can help improve digestion, reduce inflammation, and even support weight loss efforts. As people become more health-conscious, the demand for kimchi (泡菜) has increased, leading to its availability in grocery stores and restaurants around the world.In addition to its culinary and health aspects, kimchi (泡菜) holds cultural significance in Korea. It is often associated with hospitality and generosity; offering kimchi (泡菜) to guests is considered a sign of respect and warmth. Festivals celebrating kimchi (泡菜) making are held annually, showcasing the importance of this dish in Korean heritage.As global interest in Korean culture continues to rise, so does the appreciation for kimchi (泡菜). Cooking shows, social media, and food blogs have introduced kimchi (泡菜) to a broader audience, inspiring many to try making their own versions at home. This has led to a fusion of flavors, with chefs experimenting by incorporating kimchi (泡菜) into non-traditional dishes, further expanding its reach and appeal.In conclusion, kimchi (泡菜) is much more than just a side dish; it is a symbol of Korean culture, a testament to culinary creativity, and a powerhouse of health benefits. Its unique taste and versatility have captured the hearts of many around the globe, making it a beloved addition to kitchens everywhere. Whether you are enjoying it in a traditional Korean meal or experimenting with it in new recipes, kimchi (泡菜) is undoubtedly a dish worth exploring.

近年来，kimchi（泡菜）的受欢迎程度超越了其在韩国饮食中的传统根基。kimchi（泡菜）是一种发酵的蔬菜菜肴，主要由大白菜和萝卜制成，调味料包括各种香料、大蒜、生姜和辣椒粉。它不仅是韩国餐餐的主食配菜，也因其独特的风味和健康益处而在全球范围内获得认可。制作kimchi（泡菜）的过程是一种艺术形式，代代相传。传统上，家庭会在秋季聚集在一起准备大量的kimchi（泡菜），这一实践被称为“kimjang”。这种共同的努力不仅增强了家庭的纽带，还确保每个人在冬季有足够的kimchi（泡菜）可用。发酵过程使蔬菜发展出复杂的风味和有益的益生菌，这些益生菌被认为有助于消化和增强免疫系统。kimchi（泡菜）之所以在韩国以外地区如此受欢迎，部分原因在于其多样性。它可以单独享用，作为配菜，或融入各种食谱中。从kimchi（泡菜）炒饭到kimchi（泡菜）炖汤，有无数种享受这种美味调味品的方法。此外，其辛辣和酸爽的口味为许多菜肴增添了独特的风味，使其成为美食爱好者的最爱。此外，kimchi（泡菜）的健康益处也不容忽视。它热量低，但富含维生素A、B和C。发酵过程产生的益生菌对肠道健康有益。研究表明，食用像kimchi（泡菜）这样的发酵食品可以帮助改善消化、减少炎症，甚至支持减肥努力。随着人们越来越关注健康，对kimchi（泡菜）的需求增加，导致其在世界各地的杂货店和餐馆中变得更加普遍。除了烹饪和健康方面，kimchi（泡菜）在韩国文化中也具有重要意义。它常常与好客和慷慨相联系；向客人提供kimchi（泡菜）被视为尊重和温暖的标志。每年都会举行庆祝kimchi（泡菜）制作的节日，展示这一菜肴在韩国遗产中的重要性。随着全球对韩国文化兴趣的持续上升，人们对kimchi（泡菜）的欣赏也在增加。烹饪节目、社交媒体和美食博客已将kimchi（泡菜）介绍给更广泛的受众，激励许多人尝试在家制作自己的版本。这导致了口味的融合，厨师们通过将kimchi（泡菜）融入非传统菜肴进行实验，进一步扩大了其影响力和吸引力。总之，kimchi（泡菜）不仅仅是一道配菜；它是韩国文化的象征，是烹饪创造力的证明，也是健康益处的强大源泉。其独特的味道和多样性赢得了全球许多人的心，使其成为厨房中备受喜爱的添加品。无论你是在享用传统的韩国餐，还是在新食谱中尝试它，kimchi（泡菜）无疑是一道值得探索的菜肴。