2015 Teachers' Appreciation Dinner(2015年光華教師答謝晚宴)-兒歌薈萃-萬維博客-萬維讀者網（電腦版）

網絡日誌正文

		2015 Teachers' Appreciation Dinner(2015年光華教師答謝晚宴)	2020-04-22 07:37:44

2015-03-29

【Aiden in English】

Annually, a feast is held in the spring at Lai Lai Garden in Blue Bell, PA. When I say feast, I mean food fit for a king. Tonight, there is a Guang Hua Chinese School (GHCS) event for teachers' appreciation. Those who work tirelessly, volunteer for a good cause, or teach passionately are invited.

The food at Lai Lai Garden is precious, like gold, so not just anyone in the Chinese school can taste it. Only those who can pass the Chinese school's top-notch, 24/7 security, also known as a checklist, can provide their bodies with this supreme fuel. We were allowed in after a careful and thorough examination of the metal objects and their features. I sat at a teen's table, and I seemed to be the first boy. People continued to filter into the banquet hall, taking their seats, and I played on my iPad the entire time. The table was empty one second, and nearly every chair was filled the next. I didn't know what I missed, but somebody apparently invented teleportation pods.

Principal Heng, you gave a speech congratulating many of the volunteer staff on being selected as one of the Overseas Education Model Schools selected from 20,000 Chinese schools abroad by the Overseas Chinese Affairs Office of the State Council of the People's Republic of China. She also discussed a few upcoming events and allowed us to eat as much as we wanted for the rest of the night. Mom probably agreed with everything she said except that last part. Sometimes, if you're not fit, which is putting it lightly, you do what you must do.

Soup and appetizers came, and nothing was too new here. The West Lake Beef Chowder was the same as the last time I dined. However, I wasn't complaining because eating it once or twice didn't count for the great food Lai Lai Garden processed. I could eat it a thousand times if I wanted. The main courses were what shocked me the most. In a good way, the dish came with a plate of fish fillet with tofu in a mala flavor sauce, with a slight tinge of yellow, and the tofu floated around on top. When I scooped a heap, I pulled up a spoonful of oil, tofu, and a little surprise: fish. Once I put the food on my plate, the red chili oil looked almost flammable, ready to burst into flames at a single touch. I took my first bite, and it felt like my tongue lit the oil on fire. I dosed the "flame" with rice and water, but quickly got used to it. More dishes arrived, bringing fresh sautéed and experienced flavors to the table. The simple, plain Sautéed Shrimp with Peas led the charge of different flavors, followed by a wave of Crispy Diced Chicken with Hot Dry Peppers. The chicken was deep-fried, but the meat wasn't enough. All I was eating was a aSautéed shell of flour and red peppers. The next dish, Sautéed Lamb with Scallion, advanced after a few bites, revealing a tender texture that moved it into a new category. There was a plate of shredded pork with dried tofu, full of hard tofu and pork strips, which really brought out the flavor of the meat. The tofu is just adapted to whatever seasoning and condiments are used. Up to now, a full stomach felt enough to last me to my midnight snack.

Lai Lai Garden accommodates the size of our teachers' appreciation and provides superior food with authentic Chinese flavor. With such food, it isn't surprising that GHCS hosted an annual party here.

【紅霞譯】

每年春季，賓州藍鈴鎮“來來花園”酒家都要舉行饕餮盛宴，我這裡之所以強調盛宴是因為其規模堪比王宮筵席。今天光華中文學校要在這裡舉行教師答謝晚宴，盛情款待精誠為學校奉獻愛心的團隊、不計報酬的義工以及辛勤耕耘的園丁。

“來來花園”酒家炊金饌玉，並非學校里任何人都能享受如此殊榮，實際上只有那些在過去一年裡堅持與學校風雨同舟、始終為社區添磚加瓦的各界人士及其家屬才被應邀參加今天的教師答謝晚宴。我被劃分在少年組裡，第一個出現在指定的座席上。這時，人們陸續入場各就各位，我專心玩弄手頭上的電子遊戲，覺得身邊空空如也，眨眼功夫周圍高朋滿座，真有點丈二和尚摸不着頭腦，莫非有人發明了隱身豆莢車空降裝置。

游恆校長為本校能從兩萬所海外中文學校嶄露頭角被國務院僑辦評選成“海外教育示範學校”聊發感言，盛讚許多投身於光華中文學校公益活動的志願者們，期待今後大家再接再勵，繼續為傳承華夏精神多做貢獻，同時還衷心祝願在座的每一位吃喝隨興，估計媽媽除最後一條外舉雙手贊成。哎呀，人有多糾結，有時身體不給力，哪怕一丁點多餘的東西都消受不起，因此再想吃也不敢貪。

首先上桌的是湯食和開胃菜，實在沒有什麼新鮮的東西值得大說特說。“西湖牛肉羹”跟我前面幾次到此就餐時的味道相同，不過本人不但沒有因為嘗過個把回而心生厭倦，相反“來來花園”的烹飪手藝令我百吃不厭。正餐更加誘人，先揀好聽的來講，“麻辣豆花魚” 白里泛黃，豆腐在碗表飄飄成仙，我舀了一勺，裡面少不了辣油和豆腐，還有意想不到的東西，那就是魚。我把它們放到自己的盤子上，紅油看似易燃物品，一觸即發；我剛吃上一口，舌頭被辣得像着了火似的。這時，我趕緊瘋吃米飯多喝涼水來緩解火燒火燎的感覺，但很快反倒適應了麻辣味道。接下來各種美味佳餚逐一呈現眼前，簡單清爽的“青豆蝦仁”獨領風騷；緊隨其後的是“重慶辣子雞丁”，這道菜面裹得厚實，雞炸得焦脆，結果掩蓋了肉的味道，不過油煎麵團酥香耐嚼，而彤紅的干辣椒格外搶眼並刺激食慾。下一道“蔥爆羊肉”痛改前非，小試幾口之後立馬叫我品出肉質滑嫩蔥香無膻的傳統精髓。還有一道“香乾肉絲”，豆腐乾和豬肉絲爆炒有方，大大提升了肉的品質，而豆腐乾本身即可充當調料，還可用來調味，一舉兩得。吃到這裡，我已經撐得可以免去考慮宵夜一事。

“來來花園”酒家具有相當實力承辦像我們這種大型教師答謝晚宴。顯然，它靠的不光是寬敞的地盤，更有別具中國特色的烹飪風格，難怪光華中文學校要把年會搬到這裡舉行。

Today in History(歷史上的今天):

2014: Spring Party(春宵聚會)

2013: Quito on Equator, Ecuador(厄瓜多爾—赤道上的基多)

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