Tuesday Lunch - 週二午餐

[English]

This is my lunch today. You can see fried vegetable, fried egg with soy sauce, and fried bacon with mungbean sprout. In fact, it is a good opportunity to explain significance of soy sauce for Chinese because I love the fried egg with soy sauce so much. However, I prepare to talk about it someday else when I have enough time. Now I want to talk about the other special dish.

> Fried bacon with silver sprout
We usually name mungbean sprout "silver sprout" because it looks shiny and glossy just like silver. And it sounds more expensive than cheap mungbean. A noble name is able to rise its value. The mungbean sprout which can grow up every place and every season is easily gotten. We even experimented with it in natural course while I was a elementary school student.
We eat soybean sprout, too. It is similar to mungbean sprout. But I doesn't like it because of too stony. In other words, the soybean sprout is hardly cook to soft and tastes raw.
Moreover, mungbean can mix with a lot of materials. Its chewing feeling, cheap cost, and appearance let mungbean sprout become a common dish in the menu of bargain restaurants.

[中文]
今天的便當有炒青菜、醬油炒蛋(有人沒聽過吧)和培根炒豆芽，本來可以趁機介紹一下醬油炒蛋，順便講一下我們東方人愛用醬油的歷史，但我可能要多一點時間準備，所以還是介紹另外一道菜好了。

> 銀芽培根
我特別使用「銀芽」這個在餐廳菜單上才會看到的名字，讓老外知道我們取名字是很有學問的，因為豆芽的顏色與光澤就如同銀絲一樣，取了這個名字就可以掩蓋豆芽本來的不值錢。尤其豆芽非常好種，不論什麼地點什麼季節都長的出來，想當年國小的時候都會用綠豆來做實驗，鋪個棉花就可以發芽變成綠豆芽了，難怪這麼便宜。
而豆芽除了綠豆芽之外還有黃豆芽，可是我比較不喜歡黃豆芽，因為它比較硬吃起來又感覺沒有熟，味道怪怪的，還是脆又不硬的綠豆芽好吃。
而綠豆芽可以搭配很多的食材，應該可以頒發最佳配角的獎項給它，像是它本身味道不重，外型又好看，口感也好，甚至自己當主菜也能夠勝任，因此變成自助餐廳中不可或缺的一道菜！