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保持传统的延续从来都不是一件容易的事情。陈遵垲（译音）是宝源饺子屋的创始人，她花了超过17年时间来改善的最传统的中国食品之一：饺子。
她的饺子不是普通的肉馅，而是色彩缤纷，使用了超过150种馅料。
「我尝试做的是一种有家的味道的饺子」，陈说，「我希望每一位客人—— 北方人还是南方人，素食和非素食主义者，中国人还是外国人 —— 能找到一些熟悉的东西。」
相信中国的饺子已有超过2000年历史。传统上，那是属于某些特别日子的食品，如中国北方人在春节吃的。
至于陈，她发现有些更喜欢轻清淡的馅料，但可供的选择不多，于是就有了她的想法。大多数素食饺子只有一两种馅料，在北京没有一家店提供超过10种的素食馅料。
「我想我可以做得更好」，陈说。
宝源饺子屋确实做到了。顾客不仅可以找到传统的肉馅饺子，在这家店，他们也提供了很多其他的选择，饺子有不同的颜色和令人兴奋的味道。
~~~~~~~~~纯人手翻译，欢迎采纳~~~~~~~~~
猜原文如下：
Keeping traditions alive is never an easy thing. Chen Zunkai is the founder of Baoyuan Dumpling House. She has spent over 17 years improving one of the most traditional Chinese foods: dumplings.
Her dumplings are not the plain ones simply filled with meat, but colorful ones using more than 150 kinds of fillings.
"What I try to do is to make dumplings that have a taste of home," says Chen. "I hope every customer - Northerners or Southerners, vegetarian or non-vegetarian, Chinese or foreigners - can find something familiar."
Chinese dumplings are believed to be more than 2,000 years old. Traditionally, they are made and eaten by people in North China at some occasions such as the Spring Festival.
For Chen, her idea came after she found that there were not many choices for those who prefer lighter fillings. Most vegetarian dumplings had a filling of only two kinds of ingredients, and not one single restaurant in Beijing had more than 10 kinds of vegetarian fillings.
"I thought I could do better," says Chen.
Baoyuan Dumpling House has certainly done it. Customers can not only find basic meat dumplings at this restaurant, they are also offering quite a lot of other choices with different colors and exciting taste.
她的饺子不是普通的肉馅，而是色彩缤纷，使用了超过150种馅料。
「我尝试做的是一种有家的味道的饺子」，陈说，「我希望每一位客人—— 北方人还是南方人，素食和非素食主义者，中国人还是外国人 —— 能找到一些熟悉的东西。」
相信中国的饺子已有超过2000年历史。传统上，那是属于某些特别日子的食品，如中国北方人在春节吃的。
至于陈，她发现有些更喜欢轻清淡的馅料，但可供的选择不多，于是就有了她的想法。大多数素食饺子只有一两种馅料，在北京没有一家店提供超过10种的素食馅料。
「我想我可以做得更好」，陈说。
宝源饺子屋确实做到了。顾客不仅可以找到传统的肉馅饺子，在这家店，他们也提供了很多其他的选择，饺子有不同的颜色和令人兴奋的味道。
~~~~~~~~~纯人手翻译，欢迎采纳~~~~~~~~~
猜原文如下：
Keeping traditions alive is never an easy thing. Chen Zunkai is the founder of Baoyuan Dumpling House. She has spent over 17 years improving one of the most traditional Chinese foods: dumplings.
Her dumplings are not the plain ones simply filled with meat, but colorful ones using more than 150 kinds of fillings.
"What I try to do is to make dumplings that have a taste of home," says Chen. "I hope every customer - Northerners or Southerners, vegetarian or non-vegetarian, Chinese or foreigners - can find something familiar."
Chinese dumplings are believed to be more than 2,000 years old. Traditionally, they are made and eaten by people in North China at some occasions such as the Spring Festival.
For Chen, her idea came after she found that there were not many choices for those who prefer lighter fillings. Most vegetarian dumplings had a filling of only two kinds of ingredients, and not one single restaurant in Beijing had more than 10 kinds of vegetarian fillings.
"I thought I could do better," says Chen.
Baoyuan Dumpling House has certainly done it. Customers can not only find basic meat dumplings at this restaurant, they are also offering quite a lot of other choices with different colors and exciting taste.
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