Chinese students in the United Kingdom can now get a "taste of home" in their campus canteens.
在英国的中国留学生，现在终于能在学校食堂尝到“家乡的味道”了。
The UK has 150,000 Chinese students, more than 89,000 of them in higher education, and college kitchens are adapting menus to provide authentic Chinese food for these students.
据统计，英国现在有约15万名中国留学生，其中至少89000人都是接受高等教育。大学食堂正在改善伙食，为这些学生提供正宗的中国菜。
In the last week of January, Scott Girvan, executive chef at the University of Glasgow, introduced new dishes more suitable to the Chinese palate.
在一月的最后一周，格拉斯哥大学的行政主厨斯科特·格文推出了更适合中国人口味的新菜系。
"Before, it was a case of 'here's some sweet and sour chicken and that'll be great'," said Girvan. "It was a bit embarrassing." But Girvan had something of an epiphany into the eating habits of international students during a fact-finding mission to China.
格文说：“以前的情况是这样的：'我们这里有糖醋鸡，非常不错。'其实，有一点尴尬。”不过，对中国进行实地调研后，格文对国际学生的饮食习惯有了一些新的感悟。

The 11-day trip in September was organized by The University Caterers Organisation after its research found that menu changes were needed to accommodate campuses' changing demographics. Fourteen TUCO members visited Beijing, Guangzhou, Shenzhen and Hong Kong and learned that Chinese food varies by region, and that offering menu choices from both the north and south of China was crucial. At Peking University's Nong Yuan canteen, for example, over 350 different dishes are prepared daily and 47,000 lunches served.
在调查中发现，改善食堂的菜单以满足校园内日益增多的中国留学生的饮食需求是非常必要的。于是大学备办食物者组织在9月份进行了为期11天的探索之旅。14名TUCO成员访问了北京、广州、深圳、香港等城市，了解到中国的饮食习惯因区域不同而千差万别，为中国南方和北方人提供不同的菜单选择非常重要。比如北京大学的农园餐厅，每天要准备350多种不一样的菜式，以及4.7万份午餐。
Inspired and enlightened by the Chinese food, Girvan and other TUCO colleagues returned home to implement the lessons they had learned.
受中国食物的触动和启发，格文和其他同事返回英国后，决定将他们所吸取的经验付诸实践。
Peter Griffiths, president of the British Culinary Federation, said: "Asian-influenced food has become more popular over the last several years. Without doubt, more authenticity and quality of produce prepared correctly can only increase demand and sales."
英国烹饪联合会会长彼得·格里菲斯表示，“亚洲风味美食在过去几年中变得越来越受青睐。毫无疑问，通过正确的方式加工出来的更加货真价实的产品，一定会增加市场的需求和销量。”