早在公元前200年中國人就開始食用面條，它在中國飲食中占據(jù)重要的地位，種類繁多，如雞蛋面、米粉(rice noodles)，綠豆(mung bean )面和小麥面。在中 國北方地區(qū)，小麥面條作為主食(staple food)比人米吃得多。米粉則在南方地區(qū)更普遍。中國面條有不同的寬度和厚度，似通常都較長，因為中國人認為這象征著長壽，因此面條經(jīng)常出現(xiàn)在生日慶?；顒又?，被稱為長壽面(longevity noodles)。
【參考譯文】
Noodles were eaten by Chinese as early as 200 BCand occupy an important position in Chinese food.It has many kinds, such as egg noodles, ricenoodles, mung bean noodles and wheat noodles. Inthe northern regions of China, wheat noodles arethe staple food and eaten more than rice. Rice noodles are more commonly consumed insouthern China. Chinese noodles are of varying width and thickness, but they are usually longbecause they symbolize long life for Chinese, which is why noodles are commonly served atbirthday celebrations and called longevity noodles.
