雞蛋西紅柿作為家常食材的經典組合，其多樣化的呈現方式貫穿了中華飲食文化的煙火氣。在灶火旺盛的炒鍋中，雞蛋西紅柿是最簡單好吃的下飯菜。在炒制過程中，現代家庭常添加微量白糖中和酸味，或是滴入白醋去除蛋腥，這些細節讓這道國民菜在簡單中見功夫。

Tomato and egg, a classic pairing of home-cooked ingredients, shows the everyday warmth of Chinese culinary culture through its many variations.In a hot, sizzling wok, tomato and egg is one of the simplest and most delicious dishes to go with rice. In modern kitchens, a pinch of sugar is often added to balance acidity, or a dash of vinegar to mask the eggy smell. These small touches show skill in simplicity.

在烹調中多加些水，雞蛋西紅柿就成了一道佐餐的最佳湯品，濃湯派主張先將西紅柿過油煸炒，清湯派則推崇水煮原味，不論是哪種做法，氤氳的熱氣里總飄散著撫慰人心的溫情。

Add more water during cooking, and tomato and egg turns into the perfect soup to serve with a meal. Those who prefer rich soup often stir-fry the tomatoes in oil first,while others who like a lighter taste opt to boil them directly. Either way, the rising steam always carries a comforting warmth.

當面條浸入西紅柿雞蛋的湯汁，尋常主食便有了靈魂。手工拉面裹挾著濃稠茄汁，掛面承載著清透湯底，即便是速食面也能通過先炒后煮煥發新生。北方人偏愛將鹵汁收濃拌面，南方人則講究湯面分離，這種地域性差異恰是中華飲食包容性的縮影。

When noodles are soaked in tomato and egg soup, a plain staple suddenly gains soul. Hand-pulled noodles absorb the thick tomato essence,dried noodles carry the light broth, even instant noodles find new life through a quick stir-fry followed by boiling. In the north, people prefer thickened sauce with dry noodles. In the south, they favor separating noodles and broth. This regional contrast is a reflection of Chinese cuisine's inclusivity.

責編：劉冰