孤云独去闲8 There is an interesting story behind it. Goubuli steamed buns were first sold in Tianjin out 150 years ago. A local man by the name of Gouzi (Dog) worked as an apprentice in a shop selling baozi (steamed buns). After three years, he set up his own baozi shop. Because his buns were so delicious, he soon had a thriving business with more and more people coming to buy his buns. As hardworking as Gouzi was, he could not keep up with demand so his customers often had to wait a long time to be served. Impatient, some people would call out to urge him on, but as he was so busy preparing the buns, he didn't answer. People therefore came to call his buns
Goubuli, meaning "Gouzi pays no attention." This eccentric name, however, has had very good promotional effects, and has been used ever since. Goubuli is now a time-cherished brand name in Tianjin.
8“狗不理”的背后有一段有趣的故事。大约150年前，“狗不理”包子在天津初次亮相。当地有个小伙子，名叫狗子，在一家包子店当学徒。三年后，自己单独开了一家包子店。他做的包子味道鲜美，因此生意十分红火，吸引了越来越多的顾客。狗子工作十分卖力，可他还是满足不了大家的需要，顾客们只得等很长时间。有些顾客等得不耐烦了，就在外面嚷嚷着催他快点，可狗子忙着做包子呢，哪有时间搭理。后来人们就把他做的包子称作“狗不理”，意思是“狗子不搭理他们”。可就是这个有点怪里怪气的名字，反倒起了很好的广告作用，这个名字一直沿用到了今天。如今“狗不理”已经成为天津的老字号。 9 In Zhejiang cuisine, there is a well-known dish called Dongpo Meat. This dish of streaky pork is prepared over a slow fire where the big chunks of pork are braised with green onion, ginger cooking wine, soy sauce, and sugar. The finished dish is bright red in color and the meat is tender and juicy and, like the Goubuli buns, not at all greasy. This dish was named after Su Dongpo (1037-1101), a great poet of the Northern Song Dynasty (960-1127), who created it when he was an official in Hangzhou. It is said that, when he was in charge of the drainage work for the West Lake, Su Dongpo rewarded workers with stewed pork in soy sauce, and people later named it Dongpo Meat, to commemorate this gifted and generous poet.
9浙江菜里有一道深受欢迎的菜，叫东坡肉。这道菜是把五花肉切成大块，配上青葱，在锅底放些生姜，然后加料酒、酱油和糖用慢火做出来的。这道菜色泽红亮，酥嫩多汁，如“狗不理”一样毫无肥腻之感。它以北宋时代大诗人苏东坡的名字命名。苏东坡在杭州做官时发明了这道菜。据说，他当时负责西湖的排污工程，经常拿红烧肉犒劳工人。后来为了纪念这位才华横溢、慷慨大方的诗人，人们就把它称作东坡肉。
10 Fujian cuisine boasts a famous dish called Buddha Jumping over the Wall, the number one dish of the province. This dish is prepared with more than 20 main ingredients including chicken, duck, sea cucumber, dried scallop, tendon, shark lip, fish maw and ham. All these
ingredients are placed into a ceramic pot, with cooking wine and chicken broth, and then cooked over a slow fire until the meat is tender and juicy and the soup becomes smooth and thick. Then it is served with more than a dozen garnishes such as mushrooms, winter bamboo shoots and pigeon eggs. It is famous for leaving a lingering aftertaste in the mouth. The story behind the name of the specialty goes as follows:
10佛跳墙是福建莱里的一道名菜，亦被称作福建第一菜。这道莱的主料不下20种，有鸡肉、鸭肉、海参、干贝、蹄筋、鱼唇、鱼肚、火腿配料10多种，有蘑菇、冬笋、鸽蛋等。所有的原料均放在一个陶罐里，加上料酒和鸡汤后，用文火炖，一直炖到肉汁鲜美，柔润细腻，汤味浑厚。轻舔一口，余香满口。这道特色菜的背后有这么一个故事：
