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A2 noun خنثی #4,000 پرکاربردترین 2 دقیقه مطالعه

甜品

tianpin tián pǐn
تمرین کن نکات و راهنمایی‌ها

Overview

The Chinese word '甜品' (tián pǐn) directly translates to 'sweet product' or 'sweet item,' and it comprehensively encompasses what we generally refer to as desserts or sweet pastries in English. It's a broad term that can apply to a vast array of sweet dishes served after a meal, as a snack, or even as a main course in some cultural contexts. Understanding '甜品' involves appreciating the diversity of Chinese sweet traditions, which can differ significantly from Western dessert concepts.

Traditionally, Chinese desserts often lean towards less intense sweetness compared to their Western counterparts. Many traditional '甜品' incorporate ingredients like red bean paste, lotus seed paste, various types of nuts, fresh fruits, glutinous rice, and different kinds of jellies made from agar-agar or other plant-based thickeners. Textural variety is also highly valued; you'll find everything from silky smooth tofu puddings to chewy glutinous rice balls and crispy fried pastries.

Examples of classic Chinese '甜品' include '汤圆' (tāng yuán), which are sweet glutinous rice balls often filled with sesame or peanut paste, typically eaten during festivals. '月饼' (yuè bǐng), or mooncakes, are another iconic sweet pastry enjoyed during the Mid-Autumn Festival, filled with rich pastes and sometimes salted egg yolks. '双皮奶' (shuāng pí nǎi), a double-skin milk custard, is a popular Cantonese dessert known for its delicate texture and subtle sweetness. '芝麻糊' (zhī ma hú), a black sesame paste, is a comforting and nutritious warm dessert.

In modern Chinese cuisine, the concept of '甜品' has expanded significantly due to globalization. You'll now find a fusion of traditional Chinese ingredients with Western baking techniques, leading to innovations like green tea cheesecakes, mango sago pomelo desserts, and various other creative concoctions. Western-style cakes, pastries, ice creams, and chocolates are also widely popular and are readily categorized under '甜品.'

Therefore, '甜品' is more than just a direct translation; it represents a rich culinary category that spans centuries of tradition and continues to evolve, offering a wide spectrum of sweet experiences from the subtly traditional to the boldly modern.

مثال‌ها

1

今晚的甜品是芒果布丁。

restaurant

Tonight's dessert is mango pudding.

2

这家店的甜品做得非常精致。

cafe

The desserts at this shop are exquisitely made.

3

你喜欢吃中式甜品还是西式甜品？

daily conversation

Do you prefer Chinese desserts or Western desserts?

4

饭后来一份甜品，真是完美的享受。

mealtime

Having a dessert after a meal is truly a perfect enjoyment.

5

她对手工甜品情有独钟。

personal preference

She has a special fondness for handmade desserts.

ترکیب‌های رایج

飯後甜品
精緻甜品
港式甜品
中式甜品

اغلب اشتباه گرفته می‌شود با

甜品 vs 糖水 (tángshuǐ)

糖水 generally refers to sweet soups or custards, which are a type of dessert, but '甜品' is a broader term encompassing all desserts.

甜品 vs 糕点 (gāodiǎn)

糕点 specifically means pastries or cakes, which are a subset of '甜品'.

甜品 vs 点心 (diǎnxīn)

点心 can refer to small snacks, often savory, or light refreshments, including some sweet items. '甜品' specifically refers to sweet desserts.

甜品 vs 甜点 (tiándiǎn)

甜点 is a very close synonym and often used interchangeably with '甜品', but '甜品' can sometimes have a slightly more formal or encompassing feel.

الگوهای دستوری

饭后甜品 (fànhòu tiánpǐn) - dessert after a meal 中式甜品 (zhōngshì tiánpǐn) - Chinese dessert 西式甜品 (xīshì tiánpǐn) - Western dessert 甜品店 (tiánpǐn diàn) - dessert shop 品尝甜品 (pǐncháng tiánpǐn) - to taste dessert

نحوه استفاده

When using '甜品', it's a versatile term that can refer to a wide array of sweet foods. It encompasses everything from Western-style cakes and ice cream that are now popular in China, to traditional Chinese sweet soups, pastries, and confections. If you want to specify a particular type of dessert, you can add adjectives or more specific nouns. For example, '中式甜品' (zhōngshì tiánpǐn) means 'Chinese style desserts,' while '西式甜品' (xīshì tiánpǐn) means 'Western style desserts.' When ordering in a restaurant, simply asking for '甜品' will usually prompt the server to offer a dessert menu. It's also commonly used in casual conversation to express a craving for something sweet, e.g., '我想吃甜品' (wǒ xiǎng chī tiánpǐn - 'I want to eat dessert').

اشتباهات رایج

A common mistake is confusing '甜品' (tiánpǐn) with '点心' (diǎnxīn). While both can refer to sweets, '点心' often has a broader meaning, encompassing light snacks, pastries, and sometimes savory dim sum, especially in Cantonese cuisine. '甜品' more specifically refers to desserts served after a meal or as a sweet treat.

نکات

Culture and Etiquette:

In Chinese culture, desserts are often enjoyed as a sweet ending to a meal, though they might not always be as rich or heavy as Western desserts. It's common to offer and share desserts with others, and refusing a shared dessert might be seen as impolite. When dining out, some traditional dessert shops specialize solely in '甜品', offering a wide variety of sweet soups, puddings, and pastries.

Common Pitfalls and Mistakes:

One common mistake for learners is to overuse '甜品' for all sweet items. While it broadly means dessert, specific types of sweets often have their own names (e.g., 蛋糕 (dàngāo) for cake, 冰淇淋 (bīngqílín) for ice cream). Another pitfall is to expect '甜品' to always be very sweet, as many traditional Chinese desserts have a more subtle sweetness compared to Western counterparts.

Usage in Context:

'甜品' is a versatile term. You can use it when asking for the dessert menu (请问有甜品吗? Qǐngwèn yǒu tiánpǐn ma? - Excuse me, do you have desserts?). You can also use it to express a craving (我好想吃甜品! Wǒ hǎo xiǎng chī tiánpǐn! - I really want to eat dessert!). It can also describe a category of food, such as '港式甜品' (Gǎngshì tiánpǐn - Hong Kong style desserts) or '中式甜品' (Zhōngshì tiánpǐn - Chinese style desserts).

ریشه کلمه

The term '甜品' (tián pǐn) is a compound word in Chinese. '甜' (tián) means 'sweet', and '品' (pǐn) can mean 'item', 'product', or 'goods'. Therefore, literally, '甜品' refers to 'sweet items' or 'sweet products'. The concept of sweet foods enjoyed at the end of a meal has a long history in China, though the specific term '甜品' as a general category is relatively more modern, gaining widespread use as culinary practices evolved and became more formalized. Historically, various sweet dishes and snacks were consumed, often as part of larger meals or as standalone treats. Ancient Chinese cuisine featured many sweet preparations. For instance, during the Tang Dynasty (618–907 AD), confections made with honey, fruits, and grains were common. Sugar cane cultivation and the production of refined sugar became more prevalent during later dynasties, such as the Song (960–1279 AD) and Yuan (1271–1368 AD), leading to an expansion in the variety and complexity of sweet dishes. During the Ming (1368–1644 AD) and Qing (1644–1912 AD) Dynasties, regional sweet specialties began to solidify, with different areas developing their own unique desserts, often incorporating local ingredients like glutinous rice, various beans, nuts, and specific fruits. These could range from sweet soups (糖水, tángshuǐ) popular in southern China, to various steamed or baked pastries (糕点, gāodiǎn) and candied fruits. In contemporary Chinese culinary parlance, '甜品' serves as an umbrella term for all kinds of sweet dishes, whether they are traditional Chinese sweets, Western-style desserts that have been adopted into Chinese cuisine (like cakes, ice cream), or fusion creations. The influence of Western culinary traditions in the last century has further broadened the scope of what is considered '甜品' in China, making it a very inclusive category. The word '品' (pǐn) in '甜品' also carries a nuance of 'quality' or 'class' (as in '品味' pǐnwèi, taste/savor), suggesting that these are items savored for their sweetness and enjoyable nature. This reflects the cultural importance placed on the sensory experience of food in China. In essence, '甜品' represents a culinary category that has evolved from ancient sweet preparations to encompass a vast array of sweet delicacies, reflecting both indigenous culinary traditions and external influences over centuries. The term itself is a straightforward and descriptive compound that effectively conveys its meaning of sweet edibles.

بافت فرهنگی

The term '甜品' (tiánpǐn) in Chinese broadly refers to desserts or sweet pastries. Unlike Western dessert traditions which often feature a dedicated dessert course at the end of a meal, traditional Chinese '甜品' can be enjoyed at various times. Some sweet items might be served as snacks between meals, while others, like sweet soups (e.g., 红豆沙 hóngdòushā - red bean soup), can be a refreshing end to a savory meal. The ingredients and preparation methods often reflect regional culinary traditions. For instance, Cantonese desserts are well-known for their delicate flavors and use of ingredients like fresh fruit, sago, and tofu pudding. Many '甜品' also carry symbolic meanings, especially during festivals; for example, tangyuan (汤圆), sweet glutinous rice balls, symbolize reunion and completeness during the Lantern Festival.

راهنمای حفظ

The character '甜' (tián) means 'sweet', and '品' (pǐn) can mean 'item' or 'product'. So, 'sweet items' or 'sweet products' can help you remember 'dessert'.

سوالات متداول

4 سوال

'甜品' (tiánpǐn) is a Chinese term that broadly translates to 'dessert' or 'sweet pastries.' It encompasses a wide variety of sweet dishes and confections enjoyed after a meal or as a snack. The term combines '甜' (tián), meaning 'sweet,' and '品' (pǐn), meaning 'item' or 'product,' reflecting its nature as a sweet food item.

Common examples of Chinese '甜品' include various types of sweet soups like '紅豆沙' (red bean soup) and '綠豆沙' (mung bean soup), '湯圓' (glutinous rice balls), '芝麻糊' (black sesame paste), '芒果布丁' (mango pudding), and '蛋撻' (egg tarts). There are also many regional specialties and modern interpretations that fall under this category.

'甜品' can be enjoyed both hot and cold, depending on the specific dish and the season. For instance, sweet soups like red bean soup are often served warm, especially in colder weather, while mango pudding and various jellies are typically served chilled. Many desserts have seasonal variations in how they are prepared and consumed.

While both '甜品' and Western desserts serve as sweet conclusions to a meal, Chinese '甜品' often feature ingredients like red beans, mung beans, glutinous rice, various nuts, and fruits in ways that are distinct from Western pastry and confectionery traditions. Chinese desserts tend to be less rich and sweet than many Western counterparts, often focusing on textures and subtle flavors.

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