鸡蛋西红柿作为家常食材的经典组合，其多样化的呈现方式贯穿了中华饮食文化的烟火气。在灶火旺盛的炒锅中，鸡蛋西红柿是最简单好吃的下饭菜。在炒制过程中，现代家庭常添加微量白糖中和酸味，或是滴入白醋去除蛋腥，这些细节让这道国民菜在简单中见功夫。

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.

在烹调中多加些水，鸡蛋西红柿就成了一道佐餐的最佳汤品，浓汤派主张先将西红柿过油煸炒，清汤派则推崇水煮原味，不论是哪种做法，氤氲的热气里总飘散着抚慰人心的温情。

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.

当面条浸入西红柿鸡蛋的汤汁，寻常主食便有了灵魂。手工拉面裹挟着浓稠茄汁，挂面承载着清透汤底，即便是速食面也能通过先炒后煮焕发新生。北方人偏爱将卤汁收浓拌面，南方人则讲究汤面分离，这种地域性差异恰是中华饮食包容性的缩影。

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.

责编：刘冰