Yang Buwei (杨步伟) was the lady who coined the term “Stir Fry”, in a landmark, war-time recipe book on Chinese cuisine that would stop just short of earning her a Nobel Peace Prize.
杨步伟（杨步伟）是一位在一本具有里程碑意义的战时中国菜食谱中创造了“炒菜”一词的女士，这让她刚刚获得诺贝尔和平奖。
Born in Nanjing in 1889, Yang was sent to a school for which the entrance examination was to write about the benefits of educating girls. She wrote, “Women are the mothers of all citizens”. Later, after attending an all-girls Roman Catholic school in Shanghai, she next headed further east, to study at the Tokyo Women’s Medical College.
杨于1889年出生于南京，被送到一所学校，入学考试是为了写关于教育女孩的好处。 她写道：“女性是所有公民的母亲”。 后来，在上海一所全女子罗马天主教学校上学后，她去了更远的东边，在东京女子医学院学习。
It was Japan that would make for the turning point in Yang’s life. After she found Japanese food to be inedible and the people arrogant, she was only too happy to return to China early, at the request of her father in 1919. Not soon enough, for sadly, he died before he could see his daughter.
正是日本将成为杨人生的转折点。 1919年，她发现日本料理不能吃，人们很傲慢，她非常高兴能应父亲的要求提前回到中国。 不够快，因为可悲的是，他在见到女儿之前就去世了。
After becoming a well-respected physician and cofounding the Sen Ren Gynecological Hospital in a Beijing hutong, marriage was to follow in 1921, to the linguist, Zhao Yuanren (赵元任).
在成为受人尊敬的医生并共同创立了北京衚衕的森仁妇科医院后，于1921年与语言学家赵元任结婚。
One of the witnesses to the marriage was Hu Shi (胡適), a philosopher and former Chinese Ambassador to the United States. As such, Hu described the newly weds in the next day’s newspaper as a model of modern marriage.
婚姻的见证人之一是胡适，他是一位哲学家，也是前中国驻美国大使。 因此，胡在第二天的報紙上將新婚夫婦描述為現代婚姻的典範。
The family was to move to the USA, where Zhao ran Harvard’s Special Language Training Program for the military during the Second World War.
一家人要搬到美国，在第二次世界大战期间，赵在那里为军队举办了哈佛大学的特殊语言培训项目。
In order to become more familiar with the subtleties of Chinese-English translation, Zhao reached out to the local Chinese-American community. While he and they talked idioms, Yang quizzed them on ingredients, so that she may prepare meals for the program’s instructors.
为了更熟悉中英翻译的微妙之处，赵联系了当地的华裔美国人社区。 当他和他们谈论成语时，Yang向他们询问了食材，这样她就可以为节目的讲师准备饭菜。
Subsequently, of the three books Yang penned, it was, “How to Cook and Eat in Chinese” (1945; John Day Co.), which would be her seminal work. But, as Yang mentioned in the book’s introduction, she had never cooked an egg until she went to Japan. “I had always looked down upon food and things, but I hated to look down upon a Japanese dinner under my nose. So by the time I became a doctor I also became something of cook”, she wrote.
随后，在杨写的三本书中，《如何用中文做饭和吃饭》（1945年；John Day Co.），这将是她的开创性作品。 但是，正如杨在书的导言中提到的，在她去日本之前，她从未煮过鸡蛋。 “我一直看不起食物和东西，但我讨厌看不起我眼皮底下的日本晚餐。 因此，当我成为一名医生时，我也成为了厨师，”她写道。
Pearl S. Buck (赛珍珠), one of China’s most celebrated foreigners, contributed the preface for the book. “For what better road to universal peace is there than to gather around the table where new and delicious dishes are set forth, dishes which, though yet untasted by us, we are destined to enjoy and love?”, she wrote. For such a contribution, Buck, who was also to all intents and purposes a Nanjinger herself, also made it clear that she wished to nominate Yang for a Nobel Peace Prize.
Pearl S. Buck（赛珍珠）是中国最著名的外国人之一，为这本书撰写了序言。 她写道：“有什么比围坐在餐桌旁，摆出新的美味菜肴更好的通往普遍和平的道路呢？这些菜肴虽然我们还没有品尝过，但我们注定要享受和热爱这些菜肴？” 对于这样的贡献，Buck本人也是南京人，她也明确表示，她希望提名Yang获得诺贝尔和平奖。
After hitting the bookshelves, Jane Holt, writing for the The New York Times, called How to Cook and Eat in Chinese, “Something novel in the way of a cook book. … [It] strikes us as being an authentic account of the Chinese culinary system, which is every bit as complicated as the culture that has produced it”.
登上书架后，为《纽约时报》撰稿的Jane Holt用中文称《如何烹饪和饮食》，「以烹飪書的方式做一些新奇的东西。… [它]给我们的印象是对中国烹饪系统的真实描述，它和产生它的文化一样复杂。”
The book went on to be a bestseller overseas, remaining so for several decades. By the 1960s, some 27 editions had been published, translated into more than 20 languages. This Great Nanjinger’s historic publication had hence become the first of its kind to make available authentic recipes of Chinese cuisine to the global community.
这本书在海外成为畅销书，并保持了几十年。 到20世纪60年代，大约27个版本已经出版，并被翻译成20多种语言。 因此，这本伟大的南京人的历史性出版物成为同类出版物中第一个向全球社会提供正宗中国菜谱的出版物。