noodle

Hello everyone, welcome to a new episode of 5 Minute Chinese. In this episode I talk about one of the most popular noodles in China-Liuzhou luoshifen. What is luoshifen? What's in it and what's the special ingredient that creates the uniquely stinky smell? Because of its huge popularity, we can now so many packaged luoshifen brands to choose from if you would like to try it but don't have a luoshifen restaurant nearby. Scripts and useful vocabulary below. Thank you for listening to 5 Minute Chinese. See you next week!

0:00

大家好，欢迎收听新一期的《五分钟中文》。我今天想跟大家聊一聊“螺狮粉”。螺狮粉是最近几年风靡中国的一种面条。螺狮是一种淡水的田螺。有点儿象蜗牛。粉就是米粉，是一种米做的面条。螺狮粉之所以叫螺狮粉就是因为他的汤是用螺狮熬的。不过螺狮粉不只是用田螺汤和米粉就可以了。它的里面还有其他各种各样的食材。放在一起才有了螺狮粉独特的味道。

1. 螺狮粉 | Luó shī fěn | Snail noodle | 
2. 风靡 | fēngmí | all the rage, extremely popular, trending | 
3. 淡水 | dànshuǐ | freshwater | 
4. 田螺 | tiánluó | river snail | 
5. 蜗牛 | wōniú | snails | 
6. 米粉 | mǐfěn | rice noodle | 
7. 熬 | áo | boil, slow cook | 
8. 食材 | shícái | Ingredients | 
9. 独特 | dútè | unique | 
10. 味道 | wèidào | smell | 

0:55

很多人说螺狮粉是世界上最臭的面条。关于螺狮粉的臭有很多搞笑的故事。比如，有人说在国外公寓里做螺狮粉，因为太臭了，被人报警。还有人说螺狮粉的臭味会停留在你家里长达三个月。那么螺狮粉的臭味是从哪儿来的呢？螺蛳粉的那股臭味其实主要来自酸笋。酸笋的做法就是把甜笋切成块或片，放在陶罐中，加水和盐，在阴凉处发酵一个月左右就腌好了。腌好的酸笋有一种酸臭的味道，就是大家熟悉的螺蛳粉的臭味的来源。没有了酸笋，螺蛳粉就不是螺狮粉了。很多人爱吃螺蛳粉，就是因为螺蛳粉的酸辣口感：越酸越辣，唾液分泌越多，就越想吃，越吃越上瘾。

1. 臭 | chòu | Smelly
2. 搞笑 | gǎoxiào | funny
3. 公寓 | gōngyù | apartment
4. 报警 | bàojǐng | Call the police
5. 停留 | tíngliú | stay
6. 长达 | zhǎng dá | up to
7. 酸笋 | suān sǔn | sour bamboo shoots
8. 陶罐 | táo guàn | clay pot
9. 阴凉处 | yīnliáng chù | the shade
10. 发酵 | fāxiào | fermentation
11. 腌 | yān | pickled
12. 熟悉 | shúxī | familiar
13. 来源 | láiyuán | source
14. 口感 | kǒugǎn | Taste
15. 唾液 | tuòyè | saliva
16. 分泌 | fēnmì | secretion
17. 上瘾 | shàngyǐn | addicted

2:24

那除了螺狮，米粉，和酸笋以外，一碗正宗的螺狮粉里还有什么呢？一般来说，螺狮粉里会放腐竹，炸花生，萝卜干，酸豆角，木耳，青菜等。除了这些以外，还有一些其他配菜，比如鸭脚，卤蛋和豆腐泡什么的。为了平衡螺狮粉的又酸又爽的强烈味道，很多人会在吃螺狮粉的时候喝豆奶。就像我们吃辣以后会喝牛奶一样。

1. 正宗 | zhèngzōng | authentic
2. 腐竹 | fǔzhú | Yuba tofu skin
3. 豆角 | dòujiǎo | beans
4. 木耳 | mù'ěr | fungus, woodear mushroom
5. 配菜 | pèi cài | side dish
6. 鸭脚 | yā jiǎo | Duck feet
7. 卤蛋 | lǔ dàn | spiced corned egg
8. 豆腐泡 | dòufu pào | tofu puff
9. 平衡 | pínghéng | balance
10. 强烈 | qiángliè | strong

3:16

螺狮粉这几年得到了飞速的发展，在中国各地都非常流行。除了去饭店吃螺狮粉，现在也有各种各样的袋装螺狮粉可以选择。如果你不在中国但是想试试螺狮粉，你就可以去本地的亚洲超市或者上网买，都不难买到。不过建议你煮螺狮粉之前要跟家里的亲人朋友提前说一下，毕竟不是所有人都能接受螺狮粉的味道。

1. 飞速 | fēisù | fast
2. 袋装 | dài zhuāng | bagged
3. 本地 | běndì | local
4. 亚洲 | yàzhōu | Asia
5. 煮 | zhǔ | cook, boil
6. 接受 | jiēshòu | accept

4:06

那关于螺狮粉就跟大家聊到这里。最近很忙，所以感谢您的耐心。如果您喜欢五分钟中文，请帮我关注，点赞，分享，让这个节目能帮助更多的人。感谢您的支持。我们下期再见！

1. 耐心 | nàixīn | patience

Thank you for listening. If you like 5 Minute Chinese, please help me by subscribing, liking, and sharing the show so that it can help more people. Thank you for your support. If you have any questions, you can email me at TheLoneMandarinTeacher@outlook.com.

With Damon Albarn's musical flair and Jamie Hewlett's proven record for creating engaging virtual characters, it's no wonder the collaboration has been so fruitful and successful.

John Katzman is the founder and CEO of Noodle. Prior to getting it right, he founded and ran 2U, which is also involved in online learning, and The Princeton Review, which helps students find, get into, and pay for higher ed.

Katzman is the co-author of five books, and has served as a director of several for- and non-profits, including Carnegie Learning, Renaissance Learning, the National Association of Independent Schools, the Institute for Citizens & Scholars, and the National Alliance of Public Charter Schools.

This episode is brought to you by N2N’s Illuminate App, The iPaaS for Higher Education. Learn more at https://illuminateapp.com/web/higher-education/

Subscribe and listen to more episodes at IlluminateHigherEducation.com

Learn more about Noodle Inc: https://partners.noodle.com/

Get in contact with John Katzman: https://www.linkedin.com/in/jkatzman

To watch this keynote, please visit: https://www.youtube.com/watch?v=jk9W9Se11Z8&t=106s

With Damon Albarn's musical flair and Jamie Hewlett's proven record for creating engaging virtual characters, it's no wonder the collaboration has been so fruitful and successful.

Our guest is Massud Ghaussy who has a Japanese food and restaurant blog on instagram under TokyoManhattan. His posts not only describe restaurants he has visited, but also include many other elements behind the dishes, such as history, culture, cooking methods.

He appeared on Episode 125 and 136, and shared his favorite Japanese chefs and restaurants in Paris, NY and in Tokyo as well as sushi restaurants in NY and Tokyo.

In this episode, we focus on RAMEN!!! 

Here is the list of the ramen shops that Massud recommends in this episode:

Ippudo

Ichiran

Santoka

Yuji Ramen

Nakamura / Niche

Minca

Ramen Ishida

Shuya Cafe de Ramen

Enjoy!!!

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Spaghetti, Udon, Lo Mein, those things that old people grip onto in the pool. What do they all have in common? They are all noodles of course! Tune in for some bad noodle jokes, some noodle trivia, plus the surprising history of Lasagna in Ethiopia! Pasta is obvious people!

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