VOA慢速英語:約翰內(nèi)斯堡人就喜歡日本的神戶牛肉
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Johannesburg Gets a Taste for Japan's Kobe Beef
約翰內(nèi)斯堡人就喜歡日本的神戶牛肉
Johannesburg, South Africa is one of Africa’s top citiesin business and wealth. Its financial area is often called the richest square mile on the continent. As its wealth increases so does the tastes of its residents.
南非的約翰內(nèi)斯堡是非洲最大的商業(yè)金融城市之一。其金融領(lǐng)域通常被稱為非洲大陸最富有的區(qū)域。隨著它財富的增長，當(dāng)?shù)厝说钠肺兑苍诓粩嗌仙?/p>
Right now, demand is rising in Johannesburg for Kobe beef. Top cooks and professional meat cutters say it is the best beef in the world. It is definitely themost costly.
現(xiàn)在神戶牛肉的在約翰內(nèi)斯堡的需求正處于上升階段。頂級廚師和專業(yè)切肉師傅們都表示這是世界上最頂級的牛肉，當(dāng)然也是最貴的。
The beef comes from Wagyu cattle in Japan’s Kobe region. The beef’s fat content makes it rich and melt-in-your-mouth tender.
日本的神戶地區(qū)盛產(chǎn)神戶牛肉。它的脂肪含量豐富，入口即化。
At Braeside Butchery in Johannesburg, butchers slice through carcasses -- the remains of the dead cow. Caroline McCann is the owner of the meat store. She is a "huge fan" of Kobe beef.
在約翰內(nèi)斯堡的Braeside屠宰場，屠宰師傅切開牛的身體。Caroline McCann是一家肉店的所有者，她可是神戶牛肉的忠實粉絲。
The Japanese taught her how to cook it: drop thin pieces into boiling misosoup for a very brief time.
日本人教她怎樣烹飪神戶牛肉：切薄片，放入煮味噌湯一小會。
"And with chopsticks just three to five times put the meat through the broth, and enjoy. And you do! It is just delightful. It's incredibly creamy; almost likeeating a slab of butter, so it's very rich; you certainly can't eat a lot of it."
“用筷子攪拌3到5次，將肉從湯里取出即可享用!非常的美味。幾乎讓人難以置信的軟，就像在吃一塊奶油的感覺，正因為如此，它非常貴，所以不能吃太多哦。”
Caroline McCann has visited Japan. She says the meat currently costs more than $1,000 dollars a kilo on international markets.
Caroline McCann去過日本。她說目前神戶牛肉在國際市場的成本價一公斤超過1000美元。
McCann says Kobe farmers understand that the better they feed and treat their animals, the better their beef will taste.
McCann說神戶農(nóng)民知道他們對待動物越好，他們的牛肉的風(fēng)味越好。
"It's kind of the ultimate diet. So they ((the cows)) have this wonderful massage once a day and then they get fed beer every day. Most people Iknow would put their hands in the air and beg to be a Wagyu." (Laughing) "And so what they get is they get roughly a liter, liter and a half, of hops everyday. So it's high carb, high sugar, which also helps them to bulk up."
“這是一種頂級飲食享受。神戶牛每天會被按摩一次，然后每天還會喝啤酒。許多我知道的人會舉雙手想要成為神戶牛。”“它們每天會喝大概1公升到1公升半的啤酒。這種高碳水化合物和高糖會幫助它們變成大塊頭。”
An order is ready in the kitchen of a restaurant in Sandton, a wealthy area of Johannesburg. Businessman Dennis Atwood is eating Kobe-style steak.
在桑頓(約翰內(nèi)斯堡的富人區(qū))的一家餐廳的廚房里，一份訂單已經(jīng)準備妥當(dāng)。商人Dennis Atwood正在吃神戶牛排。
"It is one of the best in the world. It's dry on the outside and quite pleasant to eat. The flavor is certainly intense."
“這是世界上最好的牛排，外干內(nèi)柔，吃起來太享受了。味道絕了”
Caroline McCann says Kobe-style beef is something that wealthy people from all over the world want.
Caroline McCann說神戶牛肉是世界上所有富人都想要的。
"The people that are looking for this are the same people that are very well traveled, very well read, very well informed; they would have eaten at some of the ((world's)) top restaurants.
“喜歡神戶牛肉的人一樣，都是見過世面的，受過良好教育的，他們會在世界最頂級的餐廳享用神戶牛肉。”
She says there also are a lot of people from elsewhere in Africa, who visit Johannesburg for business, and they too want to eat Kobe beef.
她表示，許多來自非洲其他地方的人出差來到這里，也會想要吃神戶牛肉。
"So a lot of people from Ghana and Kenya and Congo, who come with significant money, come with a significant understanding of foodinternationally, and they're also actively seeking out this kind of product."
“許多來自加納、肯尼亞和剛果的人，他們很有錢，也對食物有見地，他們也會來此尋找這種類型的產(chǎn)品。”
Very soon, Caroline McCann says she is set to import Kobe-style beef from Australia, where Wagyu-crossbreeds are growing.
Caroline McCann表示很快她會從澳大利亞進口神戶牛肉，那里有雜交品種的神戶牛。
She plans to sell the beef for 1,300 rands, or more than $100 dollars a kilo… But it will obviously sell for much more at restaurants.
她計劃賣1300蘭特，或者100美元一公斤。當(dāng)然更多是在餐廳出售。
I’m Marsha James.
我是Marsha James。
Johannesburg Gets a Taste for Japan's Kobe Beef
Johannesburg, South Africa is one of Africa’s top citiesin business and wealth. Its financial area is often called the richest squaremile on the continent. As its wealth increases so does the tastes of itsresidents.
Right now, demand is rising in Johannesburg for Kobe beef. Top cooks andprofessional meat cutters say it is the best beef in the world. It is definitely themost costly.
The beef comes from Wagyu cattle in Japan’s Kobe region. The beef’s fatcontent makes it rich and melt-in-your-mouth tender.
At Braeside Butchery in Johannesburg, butchers slice through carcasses -- the remains of the dead cow. Caroline McCann is the owner of the meatstore. She is a "huge fan" of Kobe beef.
The Japanese taught her how to cook it: drop thin pieces into boiling misosoup for a very brief time.
 |
|
Braeside Butchery owner Caroline McCann in Johannesburg. (Darren Taylor for VOA News) |
"And with chopsticks just three to five times put the meat through the broth, and enjoy. And you do! It is just delightful. It's incredibly creamy; almost likeeating a slab of butter, so it's very rich; you certainly can't eat a lot of it."
Caroline McCann has visited Japan. She says the meat currently costs morethan $1,000 dollars a kilo on international markets.
McCann says Kobe farmers understand that the better they feed and treattheir animals, the better their beef will taste.
"It's kind of the ultimate diet. So they ((the cows)) have this wonderfulmassage once a day and then they get fed beer every day. Most people Iknow would put their hands in the air and beg to be a Wagyu." (Laughing) "And so what they get is they get roughly a liter, liter and a half, of hops everyday. So it's high carb, high sugar, which also helps them to bulk up."
An order is ready in the kitchen of a restaurant in Sandton, a wealthy area ofJohannesburg. Businessman Dennis Atwood is eating Kobe-style steak.
"It is of the best in the world. It's dry on the outside and quite pleasant to eat. The flavor is certainly intense."
Caroline McCann says Kobe-style beef is something that wealthy people fromall over the world want.
"The people that are looking for this are the same people that are very welltraveled, very well read, very well informed; they would have eaten at some of the ((world's)) top restaurants.
She says there also are a lot of people from elsewhere in Africa, who visitJohannesburg for business, and they too want to eat Kobe beef.
"So a lot of people from Ghana and Kenya and Congo, who come withsignificant money, come with a significant understanding of foodinternationally, and they're also actively seeking out this kind of product."
Very soon, Caroline McCann says she is set to import Kobe-style beef fromAustralia, where Wagyu-crossbreeds are growing.
She plans to sell the beef for 1,300 rands, or more than $100 dollars a kilo… But it will obviously sell for much more at restaurants.
I’m Marsha James.
Darren Taylor reported this story from Johannesburg. Marsha James adaptedit for VOA Learning English. Caty Weaver was the editor.
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Words in This Story
butchery – n. the work of a butcher: the job of preparing meat for sale
carcass – n. the body of a dead animal
ultimate – adj. greatest or most extreme
beg – v. to ask (someone) in a very serious and emotional way for somethingneeded or wanted very much
bulk up – phrasal verb to gain weight often by becoming muscular
crossbreeds – v. to make two different kinds of animal breed together
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