User:Su Yi

My name is Su Yi, and I am 34 years old. I am currently studying English translation and am also the mother of a 4-year-old boy. I was born in Shaoyang, a small yet charming city, and graduated from Shaoyang Academy in 2012 with a major in English. After graduation, I worked as a teacher at an English institution until I paused my career during my pregnancy. Now that my son is old enough to attend nursery school, I feel it’s time for me to continue my own learning journey. Together, we have embarked on this path, and I hope that one day we can pursue further studies abroad, as I am eager to explore and learn more about the world.

11-1 We talked about the beauty of autumn.

11-2 We talked about datiehua.

11-3 We talked about Wuyuan.

11-4 We talked about Hanxi Village in Jingdezhen.

11-5 We talked about taking a sunshine in autumn.

11-6 We talked about China's porcelain.

11-7 We talked about Chinese tangyuan culture.

11-8 We talked about family.

11-9 We talked about birthday party in China.

11-10 We taiked about my hometown.

11-11 We talked about shopping online.

11-12 We talked about how to improve oral English.

11-13 We talked about how to improve my writing.

11-14 We talked about Changsha.

11-15 We talked about England.

11-16 We talked about how to make a cup of coffee.

11-17 We talked about Chinese chestnut.

11-18 We talked about rainy days.

11-19 We talked about the sport game.

11-20 We talked about how to download books online.

11-21 We talked about how to download movies online.

11-22 We talked about how to roast potatoes well.

11-23 We talked about peanuts.

11-24 We talked about shopping online.

11-25 we talked about the tractor factory.

11-26 We talked about the weather.

11-27 We talked about how to keep warm in winter.

11-28 We talked about teapots.

11-29 We talked about how to excecise in cold days.

11-30 We talked about housework.

12-1 We talked about plants.

12-2 We talked about forests.

12-3 We talked about the octopus.

12-4 We talked about seastars.

12-5 We talked about jellyfish.

12-6 We talked about cells.

12-7 We talked about bacteria.

12-8 We talked about lego.

12-9 We talked about the breakfest.

12-10 We talked about Tangyuan.

12-11 We talked about the move of the earth.

12-12 We talked about the wind

12-13 We talked about coats in winter.

12-14 We talked about roast sweet potatoes.

12-15 We talked about sunshine.

12-16 We talked about dogs.

12-17 We talked about babies.

12-18 We talked about computers.

12-19 We talked about apples.

===Final Paper==

Shaoyang Specialty : Pig Blood Balls Su Yi /Suri

Abstract: By introducing the origin, production process, cooking methods, and cultural significance of Shaoyang Pig Blood Balls，the author hopes that this will help make the traditional food more renowned.

1.Introduction Pig Blood Balls, famous for their unique manufacturing process and flavor, are a common dish in Shaoyang people’s daily life. And it is renowned as the black pearl of Xiang Cuisine. Pig Blood Balls boast diverse materials, rich flavors, and a strong scent of smoking. Here we could introduce the history, manufacturing process, cooking ways, humanitarian meanings, and development of the balls in modern times, which can help people have a comprehensive knowledge of the traditional food.

2.The Origin of Pig Blood Balls Qiu Jianhua, the inheritor of the Baoqing Pig Blood Balls production technique, said that Pig Blood Balls originated from the Qing Dynasty and have existed for hundreds of years. There are many versions of the pig blood balls' origin, but the following one is the most popular. It is said that during the Zhengde period of the Ming Dynasty, ten dragons once lived in the Jiulongling Mountain in Baoqing Prefecture. After one of the dragons flew away, the mountain was named accordingly. There was a temple on the mountain, in which an old monk lived. A boy, from a poor family living at the foot of the mountain, was sent to the temple to learn from the old monk because he had suffered from diseases successively. Gradually, the boy became healthy, but he was still very fragile. His mother worried about his health and attributed this to his vegetarian diet. Considering that monks couldn’t eat meat, she had to provide meat for her child in secret. Then an idea came into her mind—to mingle minced meat with tofu. To hide this meat, the mother added some fresh red pig blood into the food and dried the balls. Finally, no one could tell what the black balls were. After eating these balls, the child became stronger. Eventually, the old monk discovered the secret. The manufacturing of pig blood balls became popular among residents, and people loved this food because it was nutritious and storable. It gradually became well-known throughout Baoqing Prefecture (the ancient name of Shaoyang) and has been passed down to this day.

3.Production Process: Sophisticated Traditional Craftsmanship The process of making pig blood balls is quite exquisite. To get these black and circular pearls, it usually takes 20 odd days. 1)Materials

  Pig Blood Balls require high-quality materials, which is the only way to ensure the seasoning, like salt and sauce, people in different districts will add different seasonings depending on their own preferences and habits. In most cases, they would add pepper, orange peel, etc., which can bring the balls unique charm.

2)Manufacturing Process First, squash the tofu to evacuate water from it. Then add minced fresh pork, fresh blood, and all the other seasonings, and mix them up completely. Next, you would divide the materials into equal sizes, and pat them one by one with your hands to shape them into elliptical balls. But don’t stop patting now, keep doing it. It would make the balls tighter, a crucial step to make pig blood balls successfully. 3) Drying and Smoking Put all the elliptical balls into sieves covered with pine needles. Dry the balls and smoke them by burning wood. The smoked pig blood balls retain the most authentic hometown flavor.

4.Cooking methods

In Shaoyang, people cook this traditional food in various ways. Here are the most common ones:

1)Steam sliced Pig Blood Balls for 15 minutes, then you can enjoy them. 2)Stir-fry sliced Pig Blood Balls with peppers and garlic. This dish is a great companion to a bowl of rice. 3)Steam sliced Pig Blood Balls with other smoked meats. People usually enjoy this dish with a strong scent during festivals.

5.Cultural Meaning

 In the rural areas of Shaoyang, the two words, “Wanzi” and “Yuanzi,” are pronounced the same way, representing reunion with family and friends. They also represent the local people’s wish for a better life and imply a warm New Year with the whole family, harvest, and busy days in the coming year. Locals consider it an auspicious gift when visiting others during the Spring Festival, as it implies that everything will go well. People in Shaoyang exchange balls made by their own families as soon as the balls are completed. This allows them to enjoy different flavors of the balls, as each family has its own secret recipe. It is an important way for them to show goodwill and improve their close neighborly relationships.

Every year, almost every family will begin making Pig Blood Balls in November and December, as the cold weather prevents the food from spoiling quickly. Shaoyang people, who study or work outside their hometown, always leave home with packages filled with special local products prepared by the elders. Pig Blood Balls are one of the necessities among these products. Over time, the elders have become accustomed to preparing the balls for their relatives, and the balls also remind people of their warm family and make them miss their hometown. Thus, Pig Blood Balls have become a bond between people who travel far from home and their hometown.

6.Development in nowadays.

 In recent years, Shaoyang people have resolved to protect the traditional craftsmanship of Pig Blood Balls and promote the dish. Now, Pig Blood Balls have been listed as an intangible cultural heritage, fully embodying their historic and cultural significance.

Terms and Expressions 猪血丸子 - Pig Blood Balls 新鲜猪肉 - Fresh pork 新鲜猪血 - Fresh pig blood 新鲜豆腐 - Fresh tofu 筛笼 - Sieve (or Bamboo sieve) 晾干 - Drying 烟熏 - Smoking

Questions 1.Have you ever eaten Pig Blood Balls? 2.Which region in Hunan is known for Pig Blood Balls? 3.What shape and color are Pig Blood Balls? 4.What are the steps involved in making Pig Blood Balls? 5.In the minds of the people of Shaoyang, is Pig Blood Balls an important medium for conveying friendship and family affection?

Answers 1.Yes./No. 2.Shaoyang. 3.It’s round and black. 4.First, you need to squash tofu, and then mix it with fresh pig blood, fresh pig meat, and other seasonings. Next, shape the mixture into balls about the size of your fist. Finally, dry and smoke the balls. 5.Of course it is.

References: [1]地方名小吃：猪血丸子. 湖南省人民政府. 2013-03-11. [2]邵阳猪血丸子的传说. 炎黄风俗网. 2017-06-04 [2024-04-14]. [3]猪血丸子——舌尖上的非遗美食. 隆回新闻网. 2024-12-17 [4]“湖南邵阳 团圆吃丸子”. 人民日报海外版. 2019-01-30 [5]wikipedia [6]百度百科

I hereby guarantee that I have not used the help of AI to write my final paper in this course.

邵阳特色美食：猪血丸子

               粟伊/Suri

摘要：本文主要介绍了猪血丸子的起源、制作过程、烹饪方式和人文意义，作者希望以此来提高猪血丸子这一传统美食的知名度。

1.简介

猪血丸子，或作猪血圆子，是中国湖南邵阳的传统特色家常菜，以其独特的制作工艺和风味著称[1]。因而被誉为湘菜中的黑珍珠。猪血丸子用材多样，口感丰富，烟熏香味浓郁。本文将介绍邵阳猪血丸子的历史、制作过程、烹饪方式、人文意义以及其在现代的发展，有助于人们全面了解这一传统食物。

2.猪血丸子的起源

 据宝庆猪血丸子制作技艺传承人邱建华所言，“宝庆猪血丸子始于清康熙年间，已有好几百年的历史。”

关于猪血丸子有许多版本的传说，其中这一版广为流传。

 据说在明代正德年间，宝庆府的九龙岭山传说中曾居住着十条龙，一条飞走后，山因此得名。岭上有座庙宇，里面住着一位修行的老和尚。山脚下，一户贫穷的家庭有个经常生病的孩子，被送到山上跟随老和尚学习，随着时间，孩子的病情好转，但身体依旧羸弱。孩子的母亲担心他的健康，认为可能是缺乏肉食。由于和尚不能吃肉，她便想出一个办法：将肉剁碎，混入豆腐中。为了掩饰肉末，她又加入了猪血，并将其烘干，制成了黑色的圆形食品。这种食品被带到庙中供孩子食用，不久孩子变得健壮。尽管最终被老和尚发现，但这种食品的制作方法已经在当地流传开来，成为了一种受欢迎的营养食品，能够长时间保存而不变质，逐渐在宝庆府广为人知，流传至今。[2]

3.猪血丸子的制作

 猪血丸子的制作工艺较为讲究，通常要花费20余天之久，成品形圆色黑。  
1）选材用料

制作猪血丸子要使用新鲜猪肉，新鲜猪血以及新鲜豆腐。在保证基础食材的品质的基础上，才能制作出美味的食物。除了基本的盐和酱油等调味料，邵阳各个地区的人们会根据自己的喜好加入不同的调味料，如桔皮、胡椒等。 2）手工制作

   制作中，工人们将滤干水分的豆腐捏碎，加入切成肉丁或条状的新鲜猪肉，拌以适量猪血、盐等佐料，搅拌均匀。再将拌好的豆腐肉泥分成数份，团成馒头大小的椭圆状，放在手掌间来回拍打成团，使猪血丸子的质地更加紧实。[3]

3）晒干及熏制

   做好后的猪血丸子被放置在垫好松针的筛笼里，待晾干表面的水分后，由柴火自然熏烤。经过熏制的猪血丸子留存着最地道的家乡味道。[3]

4.猪血丸子的烹饪方法

 在邵阳地区，猪血丸子有多种烹饪方法，以下几种是较为常见的：

1）蒸制：将猪血丸子切片后，蒸制15分钟直接食用。 2）炒制：将切片猪血丸子与蒜末、辣椒等调味料翻炒，制成香辣下饭菜。 3）合蒸：将猪血丸子与腊肉片搭配蒸制，风味浓郁，是节庆时的佳肴。

5.文化意义

 在邵阳乡下，“丸子”和“圆子”同 音，象征着团圆。猪血丸子寄托了乡亲们 对美好生活的向往，寓意过年团团圆圆，红红火火。拜年走亲带上它，万事如意，彩头极佳。邻里之间有互送丸子的习惯，刚熏制好的丸子新鲜味美，你尝尝我家的味道，我尝尝你家的味道，朴素的邻里之亲就在这样的礼尚往来中变得更加融洽。[4]
 每年的十一月十二月，天气变得寒冷，食物不易变质，当地几乎家家户户开始制作这道传统食物。外出求学或打拼的邵阳人，在春节结束即将离家时，家中长辈会把当地特产塞满他们的行囊。其中必不可少的一项就是家人自制的猪血丸子。久而久之，老人会在每年冬月制作丸子的时候挂念着要为晚辈制作好出外携带的丸子，而游子在外，每每思及此处，满是乡愁。小小的丸子，已然成为了游子与家人间深深的羁绊。

6.现代发展

 近年来，邵阳人民致力于保护邵阳猪血丸子传统制作工艺，大力推广猪血丸子。目前，猪血丸子已被列入非物质文化遗产，充分体现了其历史和文化意义。

术语 猪血丸子 - Pig Blood Balls 新鲜猪肉 - Fresh pork 新鲜猪血 - Fresh pig blood 新鲜豆腐 - Fresh tofu 筛笼 - Sieve (or Bamboo sieve) 晾干 - Drying 烟熏 - Smoking

问题 1.你吃过猪血丸子吗？ 2.猪血丸子是湖南哪个地区的特产？ 3.猪血丸子是什么形状、什么颜色？ 4.猪血丸子有哪些制作步骤？ 5.在邵阳人民的认知中，猪血丸子是不是一个重要的传达友情和亲情的媒介？

答案 1.吃过。/ 没吃过。 2.邵阳。 3.黑色，圆形。 4.首先，你需要将豆腐捣碎，然后将其与新鲜猪血、新鲜猪肉和其他调料混合。接着，将混合物揉成拳头大小的球形。最后，将这些球形物品晾干并熏制。 5.是的。

参考文献 [1]地方名小吃：猪血丸子. 湖南省人民政府. 2013-03-11. [2]邵阳猪血丸子的传说. 炎黄风俗网. 2017-06-04 [2024-04-14].  [3]猪血丸子——舌尖上的非遗美食. 隆回新闻网. 2024-12-17 [4]“湖南邵阳 团圆吃丸子”. 人民日报海外版. 2019-01-30 [5]维基百科 [6]百度百科

 在此保证，此文不是AI所写。