實(shí)戰(zhàn)口語情景對話：Sushi Selections 選擇壽司

Adrienne: So, Hiroshi, when I go to a sushi restaurant, how do I know what to order?

埃德里安娜：浩，在壽司店要點(diǎn)哪些壽司吃?

Hiroshi: It depends on the mood I'd have to say cause there is a variety of sushi that you can order. One, I usually think, there's a fatty, really big flavor sushi which is toro, it's a fatty part of tuna. Even within the toro, you get o-toro, chu-toro. There's like several different kinds. It depends on how much the fat part is being contained, so if you want to go for the big flavor, I would definitely go for toro, the fatty tuna.

浩：我得說，這取決于心情，因?yàn)橛泻芏鄩鬯究晒┻x擇。首先，我推薦味道很棒但是脂肪也很高的金槍魚的魚腩肉。魚腩肉還分為前腹肉、中腹肉等。有多種不同的魚腩肉。這要取決于那部分含有多少脂肪，如果你追求味道，那我會(huì)建議金槍魚含油脂最多的魚腩肉。

Adrienne: So fatter is better? For Tuna?

埃德里安娜：那金槍魚是油脂越多越好嗎?

Hiroshi: It depends. Yes, they also have just regular red maguro, which is just the red tuna, with just lean tuna part, so it doesn't contain any fat. It's also good, so it depends on you're mood. Also, actually, my dad used to tell me that like you always end with eggs because it cleanses your palette, so...

浩：也要看情況。也有紅金槍魚，就是金槍魚不含脂肪的部位。這種肉也很不錯(cuò)，所以吃什么要看你的心情。另外，我爸爸跟我說過，要最后再吃雞蛋，因?yàn)闀?huì)去掉所有的味道，所以……

Adrienne: Eggs like chicken eggs?

埃德里安娜：是雞蛋嗎?

Hiroshi: Ah, yes, just regular eggs. That tamago eggs, that's kind of like scrambled eggs, but it's on top of the rice.

浩：對，就是普通的雞蛋。日式煎蛋，放在壽司飯上的煎蛋。

Adrienne: Oh, that's the big yellow cube.

埃德里安娜：哦，是做成那種很大的黃色方形的雞蛋。

Hiroshi: The big yellow one.

浩：對，那個(gè)很大的黃色煎蛋。

Adrienne: I know it. OK... So, if I order sushi it's going to be shellfish or fish or egg? Always?

埃德里安娜：我知道那個(gè)。好……壽司會(huì)搭配貝殼、魚類和雞蛋嗎?都是這樣嗎?

Hiroshi: You also get some vegetables. Cucumbers, Kanpyo — that's another type of kind of marinated vegetable, and also nowadays some sushi restaurants have avocado. That's actually reverse imported from the United States. The traditional Japanese restaurant never had avocado as a menu, but since the United States, California-style.

浩：還會(huì)有蔬菜。像黃瓜、葫蘆條之類的，葫蘆條是一種腌菜，現(xiàn)在一些壽司店還會(huì)搭配鱷梨。實(shí)際上那是從美國進(jìn)口的。傳統(tǒng)的日本餐廳從來不會(huì)在菜單中加入鱷梨，不過現(xiàn)在美式、加州式壽司開始流行了。

Adrienne: California roll. I know it.

埃德里安娜：加州卷。我知道。

Hiroshi: It became very popular, that some Japanese started enjoying the California style sushi, so that you can sometimes get even in Japan nowadays.

浩：加州卷越來越受歡迎，一些日本人開始享受加州式的壽司，所以現(xiàn)在在日本也可以吃到。

Adrienne: I had one time, in America, I had a Seattle roll which was cream cheese and salmon in rice and seaweed, so really different cause usually there's not cheese in sushi right?

埃德里安娜：我在美國吃過一次西雅圖卷，是米飯和海苔卷著奶油干酷和三文魚，真的和壽司不同，因?yàn)橥ǔ鬯纠锊环拍汤?，對?

Hiroshi: : Traditionally, you'd never see cheese in any sushi menu if you go to old-school sushi restaurant in Tokyo, probably they're gonna laugh at you.

浩：傳統(tǒng)壽司不會(huì)放奶酪，如果你去東京那些傳統(tǒng)的壽司店，放奶酪他們可能會(huì)笑話你的。

Adrienne: Yeah, it did seem a little bit strange.

埃德里安娜：對，的確有些奇怪。