舞文弄墨

共有211人參與本次《舞文弄墨》，我們從中篩選了三篇優(yōu)秀的作文與大家分享。這三位讀者將獲贈當(dāng)期雜志一本并獎勵現(xiàn)金（雙語幣）20元和50個積分。

上期主題：My Favorite Dish

過年的時候最不可或缺的就是美食了。趕緊來《舞文弄墨》跟大家分享一下您最喜歡的一道菜是怎么做出來的吧！

北京外國語大學(xué) 黃曉玉

My favorite food - dumplings

The celebration of New Year would not be complete without delicious dishes. With the improvement of living standard in recent years, Spring Festival dishes have been enormously diversified. But my favorite dish still remains to be the most traditinal Chinese dish - dumplings. Tasty, nutrient and healthy, dumplings are not so easy to make. Basically four steps are involved in the process.

First, prepare the fillings. Choose your favorite meat and vegetables as the main ingradient. Chop them into tiny pieces and put them into a bowl. Add seasonings as salt, soy sauce, pepper, sesame oil, chopped green onion or ginger to get your favorate flavor. Then stir all the ingradients to make sure they are evenly mixed.

Second, make the wrappers. This step is the most complicated one. First measure certain amount of wheat flour and put it into a big bowl. Pour water little by little while stirring it strenuously until it gets sticky enough. Then scatter some dry flour on it and let it rest for about 20 minutes. After that, knead the dough and roll it into sausage-like piece. Chop it into small pieces and press each piece with your palm and then you get a wrapper.

Third, fold the wrappers to make dumplings. Put a spoonful of fillings in the center of the wrapper, fold it into ship-like and press the edges. Make sure you press them hard enough to make it free from leakage.

The last step is the easiest - boil it in water.

Finally you get your delicous dumplings. But the taste doesn't lie only in the gradients of the fillings or the wrappers, but also in the heartfelt talking and intimate atmosphere during the process of making the dumplings. That's also why it remains to be my favorite dish for Spring Festival.

外編點評：非常棒的一篇文章！文章條理清晰，很接近英語母語者寫的此類的文章，只是偶爾有一些拼寫和復(fù)數(shù)錯誤，例如ingradient應(yīng)該是ingredient、sausage-like piece應(yīng)該是sausage-like pieces。對這篇文章我唯一的疑惑是最后一段中有些用詞不太準(zhǔn)確，例如gradient一詞用詞不當(dāng)，該詞的意思是斜度、坡度。此外，最后一句話應(yīng)該寫成“that's why it's still my favorite dish”或者“that's why it remains my favorite dish”。

鄭州 Yuehui

Streamed noodle

Materials needed: wet noodles (sold in noodle shop), round pepper, mushroom, celery, aniseeds, Sichuan pepper, ginger, green onion.

First, put noodles in a pot to stream for the first time. About fifteen minutes later, turn off the gas, fetch a mass of noodles, put it in a very large bowl which contains the mixture of water and soy-oil in order to dye the mass and make it soft, and then stir it into an empty pot, step by step, deal with the rest in the same way. When all noodles are ready, we can pour some peanut-oil and stir the noodles thoroughly. Second, steam the noodles for another fifteen minutes.

Meanwhile we begin to make dish. At a start, we put some chopped green onion and ginger in hot oil to fry, and then put in the meat which has been cut into small cube, add a few drops of soy-oil, two spoons of sugar and several kinds of flavorings such as aniseed and Sichuan pepper, in the end, some water is needed. When the water begin to boil, turn down the gas but keep it boiling for about half an hour. Now, you can put some your favorite vegetables in to cook together. I, for example, prefer a lot of pieces of mushrooms, round peppers and celeries.

Now that the noodles and the dish are ready, the last step is put them together, stir them in a good way. Till now, the meal can be served.

外編點評：一篇不錯的小文章，但是通篇使用主語“we”使文章讀起來有點奇怪，并且與文中多運用祈使語氣不符，例如應(yīng)該說成“Let's start to make the dish”而不是“we begin to make dish”。此外，應(yīng)該使用定冠詞來指代特定的材料，例如應(yīng)該是“put the noodles”。而像“step by step, deal with the rest in the same way”此類的句子應(yīng)該單獨成句而不應(yīng)該用逗號連接起來。另外還遺漏了一些小詞，例如應(yīng)該是“is to put them together”。最后，“till now”的意思是“迄今為止”，例如“Till now, I had never seen a swan（迄今為止我還沒見過天鵝）”，文中用“now”更恰當(dāng)。

北京up2uzc

My Favorite Chinese dish - Fish in Broth with Pickled Leaf Mustard

I am a big fan of fish. We can find a big range of fish cooking method in China and all around the world. I would like to share one of them here - fish in broth with picket leaf mustard. This is my favorite one and also it is quite popular in China.

Ingredients: 1000 g Fish fillets from river or lake, 300 g Pickled leaf mustard.

Marinade:1/2 table spoon Jiafan rice wine, 1 Egg white, 2 table spoon Cornstarch, 1 tea spoon Salt

Condiments: Cooking oil, 1 chunk Ginger root, 6-8 clove Garlic, 1 table spoon Sichuan peppercorns, 1500 ml Water, 1 table spoon Jiafan rice wine, 1 tea spoon Salt, 1/2 tea spoon Pepper powder, 20 g Pickled pepperoni, 1 table spoon Red chilli oil, Chicken bouillon, 1 handful chopped Scallio.

Cooking Method:

Step One: Clean the fish fillets and pat them dry with a kitchen towel. Slice each fish fillet into 3 pieces. Mix in marinade and set aside for about 30 minutes. Cut garlic and ginger into slices. Chop the pickled pepperoni.

Step Two: Heat up a skillet with some oil and stir in ginger, garlic and peppercorns until fragrant. Add in pickled leaf mustard to stir 1 minute. Pour in water and bring to a boil. Drizzle in rice wine, salt and pepper. Cook 8-10 minutes further. Carefully drop in fish fillets and cook for 3-4 minutes.

Step Three: Heat up a small pan with some oil. Stir in pickled pepperoni and red chilli oil. Pour over the fish and cook for 1-2 minutes. Season it with chicken bouillon and transfer to a serving bowl. Sprinkle chopped scallion over.

Ok, everything is done! Hope you enjoy the dish!

外編點評：這篇文章在烹飪技術(shù)上可以說完美無瑕，再稍微簡略一些會更好。作者可以加入更多的描寫，此外不需要大寫每種配料（Cornstarch、Salt、Ginger root）。一般來說在此類文章中使用“sauce（調(diào)味醬）”而非“marinade（腌泡）”，marinade是動詞，例如“then marinade in the vinegar for twenty minutes（然后在醋中腌泡20分鐘）”。此外還遺漏了一些復(fù)數(shù)，例如，應(yīng)該是“fish cooking methods”。

注：為了達到點評效果，本刊未對獲獎作文進行改動。

本期主題：Fashion through My Eyes

什么是時尚，動人的衣著，灑脫的心，還是積極的生活態(tài)度？時尚又離我們有多遠，唾手可得，還是遙不可及？而你對時尚又有著什么樣的理解呢，馬上來《舞文弄墨》書寫一下自己的時尚觀吧！

字數(shù)要求：200字左右

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如獲選登，您將獲贈當(dāng)期雜志一本及雙語互動英語學(xué)習(xí)網(wǎng)50個積分！