松树锯末做的菜，你想试试么？
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smoke
翻译：
n. 烟; 吸烟;
vi. 抽烟; 冒烟; 快速;
vt. 用烟熏制; 吸（烟），抽;
例句：
A cloud of black smoke blew over the city
一团黑烟吹过城市的上空。
Nangong Smoked Sausage, one of the dishes of Ji Cuisine (Ji is the abbreviation of Hebei Province), is a traditional food in Nangong City, Hebei Province. To make the sausage, a series of procedures can be followed. First, add fresh egg, mungbean powder, shredded ginger, and ground sesame seed oil in the premium ground pork to make it into porridge-like mixture, and fill it into the casing. Next, cook it in the seasoned soup thoroughly. Then, smoke it in the smoking pot with pine sawdust and white sugar. The sawdust can make the sausage turn into claret-colored, and white sugar to freshen the palate. Lastly, the smoked surface casing shall be coated with sesame seed oil. Such sausage is savoury without fishy taste and it can keep fresh for three or four days at room temperature.
南宫熏菜是河北省南宫市传统名菜，属于冀菜系。选用优质猪肉，并按比例添加鲜鸡蛋、纯绿豆粉、姜丝和小磨香油，搅拌成粥状，灌入肠衣，用配好佐料的汤煮熟。之后，再用松树锯末加上白糖在熏锅内熏烤，松树锯末的作用是上色(紫红色)，白糖的作用是提鲜。最后在烤好的熏菜的外皮再抹上香油，就做好了。吃起来清香而没有腥味，一般在常温下放置三、四天也不变味。
Several particular requirements shall be met when making the sausage, such as the proportion of fat and lean meat, the order of putting different parts of pork into the pot, the collocation of ingredients, the proportion of wheat powder and meat, duration of cooking and degree of cooking. Now, Nangong Smoked Sausage has developed into a series of smoked food from just one single type.
南宫薰菜在制作时选择几分肥几分瘦的猪肉，哪个部位的肉先下锅，哪个部位的肉后下锅，以及佐料的搭配、熬制的时间、火候把握、粉茨与肉的比例等都有讲究。南宫熏菜也由原来的一种形式，发展为一系列熏制肉食品。
Some cakings and cracks may appear if it is refrigerated because of the starch in the sausage. It ought not to be refrigerated in the fridge and you should enjoy it early and keep it at room temperature.
因为配料含有淀粉在冰箱冷藏后会结块、淀粉与肉分离，所以不建议放入冰箱储存，购买后尽快食用可暂在常温环境下保存。
衍生特色小吃
面粉中加入水和成面，加上油盐擀成薄薄的圆圆的饼，抄着长长的竹板，刷油、翻饼、再刷油、烙好的饼很软趁热加上南宫熏菜、驴肉、鸡蛋 等这就是南宫的特色小吃 南宫饼卷。
Today's Reader
英文译者
刘立勇，石家庄铁道大学外语系教师
《夜读河北（英文版）》由河北广播电视台综合广播与河北省委外宣局联合推出
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