跟讀練習: Fixing Spaghetti's Asian Soup Problem - 通過影片學習英語口語

選擇練習模式

每種模式都會開啟全屏練習室。

70 句

如果句子過短或過長，請點選 Edit 進行調整。

Spaghetti has a noodle soup problem.

You could have the best soup base in the world, but if you opted for that bag of spaghetti in the very back of your cupboard,

maybe it'll be okay, but there'll always be something a little off about it.

Like that it doesn't quite come together, that it almost feels like two separate things in the same bowl.

In short, it just won't be very roue.

Now, roue is a word that we don't really seem to have in English for whatever reason.

The characters literally mean enter flavor, and it refers to the quality of flavor -absorptiveness.

A good example might be something like a chicken parm sandwich.

You deep fry the thing, not for crispy -related purposes, but so that the flavor of the tomato sauce can really enter that breading.

Rue is why braised root vegetables are the best part of braises, why it's often better to finish your pasta in with the sauce,

and in Chinese food, it's a big reason why we basically always marinate before stir frying.

And I think this is why spaghetti often isn't very good in the context of a lot of Asian soups.

Because within the greater noodle universe, spaghetti is one of the firmest, driest noodles that you can get.

I mean, like, egg -only, low -moisture, durum wheat.

Sort of akin to Cantonese wonton noodles, the stuff's basically designed from the ground up to be hearty as hell.

But unlike Cantonese wonton noodles, they're also pretty thick, so in a soup, the flavor entrance quality is not exactly roué.

But luckily, I think we might have just stumbled upon a solution.

You see, browsing our… increasingly problematically sized collection of old Chinese cookbooks.

In this 1989 Yangzhou one, there's a dish called Wei Mian or braised noodles.

Now this dish isn't exactly unknown or anything, but you don't really see it around too too much anymore.

And the noodle cooking technique is this ever so slight twist.

Basically, it uses a firmer noodle, partially boils it to what's more or less al dente by any other name.

But unlike pasta, then shocks with cool water to stop the cooking and rinse off some of the starch,

and finally boils the noodle till cooked inside of the soup.

And with this technique, the flavor enters, even with spaghetti.

So while today we'll just be covering this old school dish,

definitely do keep this technique in mind for whenever you've just gotta reach for that spaghetti.

So then, let's get started here at first with said soup.

So we'll be using a base of 10 grams of dried shrimp here,

and then soaking that with 20 grams of Shaoxing wine and setting that aside.

Next, grab about 30 grams worth of scallions, cut them into about inch long sections, separating out the whites and greens.

And then… honestly, that's it for the soup prep.

To make it then, just swirl in a tablespoon half of lard to a wok or pot,

and fry those scallion whites over a medium -low flame.

Once they're starting to get a bit golden brown, then add in the greens.

Continue to slowly fry those until the greens deepen in color and ever so slightly crispen up, then just remove solely the greens,

but no need to be too too obsessive.

Then, to the remaining whites, add in the soaked shrimp together with the wine and swap your flame up a touch to medium.

Fry that until the wine's basically reduced away and the oil's gotten clear again,

about three minutes, then hit it with two cups of hot boiled water from the kettle.

That said, at this point, in the interest of cultural fidelity and also not pissing off any Jiang Zhe people out there,

we should probably note that in Yangzhou, the dominant way that you see weimian is served bai tang, that is, a white soy sauce -less soup,

but today we went hong tang, that is, red soup, soy sauce included.

basically just because that's the way we personally like it.

Further, the very most classic braised noodle out there is probably this dish, which uses a fish stock and shredded fish,

which we'll link a couple recipes for in the pinned comment below.

Either way, for us today, we'll just toss in a quarter teaspoon salt, quarter teaspoon MSG, one teaspoon of sugar,

together with a tablespoon half of soy sauce.

Quick stir, heat off, soup base ready.

And for us, we're transferring this thing to a serving pot, mostly for YouTube thumbnail purposes,

but definitely do feel free to dish minimize and keep this all in one.

So, soup base in hand, now we can handle our noodles.

Nothing crazy, pot of boiling water, 100 grams of dried spaghetti, and cook that until it just starts to reach al dente,

which was, for this bag, on this stove, about five minutes for us.

Then strain and give that a good rinse.

Again, not just to shock, but also to avoid clouding the soup.

Then just bring your soup base up to a boil, then toss in your now par -cooked spaghetti.

Once back up to a boil, swap your flame down to medium -low and then just let that braise.

If you want it to keep a bit of a bite, braise it for about four to five minutes.

Or if you're cool with softer and more rouille, eight to ten.

Then just toss back on the crispy scallion, plus a couple fresh ones for the sake of good looking.

And with that, your spaghetti noodle soup is done.

So in Jiang Zhe, they actually have a specific type of noodles that's used for Wei Mian.

They are fresh noodles that are usually thicker so that it can sustain longer cooking time.

So in this context, pasta or spaghetti is actually pretty good for this application.

But of course you can use whatever Chinese or Asian types of noodles that you want

But if they are thinner, just remember to cut the cooking time slightly

So right, as always, recipes in the description box

Thank you for everyone that's supporting us on Patreon And of course, subscribe for more Chinese cooking videos

I'll see you soon.

下載應用

流利口語所需的一切

AI 發音評分逐句打分

音標練習掌握每個音

詞彙學習建立你的詞庫

詞彙遊戲邊玩邊學

掃碼

Download on theApp Store Get it onGoogle Play

FOR YOU

本課的詞彙與口語要點

這節口語課以影片“Fixing Spaghetti's Asian Soup Problem”為素材。影片中反覆出現的詞有：noodle, soup, spaghetti, ruwei, flavor。這段影片共有 17 個句子、994 個單詞可供跟讀。講話部分時長為 6:22。說話人語速自然，每分鐘約 156 個詞，接近日常對話。只有 74% 的單詞屬於英語最常用的 3,000 詞，詞彙難度較高。全部 17 個句子中有 4 個是問句，適合練習疑問語調和簡短回答。

影片中的重點詞彙

影片中 15 個值得學習的單詞，附發音和釋義：

單詞	發音	釋義
soup 名詞	/sup/	湯 /湯
boil 動詞	/bɔɪ(ə)l/	煮沸, 煮
dish 名詞	/dɪʃ/	碟子, 盤子 /盤子
flavor 名詞	/ˈfleɪvə/	味道, 味兒 /味兒
technique 名詞	/tɛkˈniːk/	技術 /技術, 技巧
flame 名詞	/fleɪm/	火焰, 火舌
pasta 名詞	/ˈpɑ.stə/	мянфан, 義大利麵 /義大利麵
toss 動詞	/tɔs/	拋 /拋
shock 名詞	/ʃɔk/	衝擊 /衝擊
thick 形容詞	/θɪk/	ху, 厚
stir 動詞	/stɝ/	攪拌 /攪拌, 攪 /攪
swap 動詞	/ˈswɑp/	交換 /交換, 對調 /對調
shrimp 名詞	/ʃɹɪmp/	蝦 /蝦
gram 名詞	/ˈɡɹæm/	克, 公克
soak 動詞	/soʊk/	濕透 /溼透

影片中出現的短語動詞

單詞	發音	釋義
come together 動詞	/ˈkʌm tʊˈɡɛðɚ/	集合, 聯合

需要注意的發音

說話人用了 18 次縮略和弱讀形式，例如 we'll, don't, isn't。請按聽到的簡短形式來說。

“th” 音: thick /θɪk/, thin /ˈθɪn/, thumbnail /ˈθʌm.neɪl/
“sh” 和 “zh” 音: dish /dɪʃ/, shock /ʃɔk/, shrimp /ʃɹɪmp/, partially /ˈpɑɹʃəli/, preposition /ˌpɹɛpəˈzɪʃən/

中文母語者容易讀錯的音：

/v/ — 不要讀成 /w/，上齒輕觸下唇: flavor /ˈfleɪvə/, vegetable /ˈvɛd͡ʒ.tə.bəl/, stove /stoʊv/, obsessive /əbˈsɛs.ɪv/
詞尾子音 — 要讀清楚，後面不要加母音: soup /sup/, dish /dɪʃ/, technique /tɛkˈniːk/, toss /tɔs/, shock /ʃɔk/
/æ/ — 嘴張大，不要讀成 /e/: gram /ˈɡɹæm/, sandwich /ˈsæn(d).wɪd͡ʒ/, scallion [ˈskæ.lɪ.ən], marinate /ˈmæɹɪneɪt/

如何用這段影片練習

先完整聽一遍影片，不要開口，記下不認識的單詞。
先用 0.75 倍速逐句跟讀，熟練之後再回到正常速度。
錄下自己的聲音並與原聲對比，特別注意 soup, boil, dish 這類單詞。

什麼是跟讀法？

跟讀法 (Shadowing) 是一種有科學依據的語言學習技巧，最初開發用於專業口譯員的培訓，並由多語言者Alexander Arguelles博士普及。這個方法簡單而強大：您在聽英語母語原聲的同時立即大聲重複——就像是一個延遲1-2秒緊跟說話者的影子。與被動聽力或語法練習不同，跟讀法強迫您的大腦和口腔肌肉同時處理並模模擬實的講話模式。研究表明它能顯著提高發音準確性，語調，節奏，連讀，聽力理解和口語流利度——使其成為雅思口語備考和真實英語交流最有效的方法之一。

影子跟讀法: 閱讀完整分步指南 →

跟讀練習: Fixing Spaghetti's Asian Soup Problem - 通過影片學習英語口語

選擇練習模式

下載應用

推薦影片

Make Soup Dumplings Like A Chinese Restaurant

SEtalk: What My Grandmother's Kitchen Taught Me

Uncle Roger Found THE MOST IMPRESSIVE FRIED RICE

The Basics of Sautéing Correctly!

Matteo Lane & Nick Make Mac and Cheese

$3 Noodles VS $340 Noodles! (WORLD RECORD Breaking Bowl of Noodles!)

Stir-fried Water Spinach with Garlic (Rau Muong Xao Toi) | Helen's Recipes

Finger Food vs Chopsticks vs Fork & Knife | The Science of Touch

How To Make Real Tonkotsu Ramen

Miso Mushroom Coconut Noodles | Deliciously Ella | Vegan & Gluten Free

Tomato Egg Soup: Boost Your Immunity with This Soup

I Turned My Apartment Into a Fine Dining Restaurant