With 2012 London Olympics approaching, the 396 athletes of the Chinese Olympic team are in the spotlight. Many people have paid particular attention to the menu of the athletes, especially Chinese star hurdler, Liu Xiang.

At his training base in Xinzhuang, in southwest Shanghai, Liu Xiang has his own "champion canteen". For athletes, what and how to eat actually is not a simple nutrition issue, because eating out could cause an accidental intake of illegal drugs contained in the food, which could lead to doping accusations during the games.

Special chefs have been put in charge of Liu Xiang's diet. Besides considering Liu Xiang's personal tastes and eating habits, the chefs must ensure foods offered to him are safe and healthy.

According to the regulations of the Shanghai Sports Bureau, meat offered to athletes must first be sent to Beijing for testing. Everyone at the bureau takes food safety as the top priority.

In the cafeteria at Liu's training base, the hurdler has his own dining table. Generally, once he arrives at the cafeteria, the chef will prepare five to six dishes for him, which generally arrive five minutes later. Staff on duty inform the chef to prep for Liu's meals in advance.

One day in the middle of June, the outside air temperature was 33 degrees. Liu Xiang came to the cafeteria in a sweat at 11:30 a.m. after his training program. Once he took his seat after washing his face, one dish had already been served. One chef, who was preparing fried beef steak for other athletes, immediately stopped his work and started to cook a different steak in another pan, once he heard that Liu Xiang was coming.

The chef said all the beef prepared for Liu is imported from overseas. Before being cooked, the meat is sent to Beijing where it is inspected for safety and quality.

According to chefs at the training base, the milk Liu Xiang drinks was finally chosen after he evaluated dozens of imported and domestic milk brands, amounting to thousands of individual tastings.

Liu also eats seafood and organic vegetables, he said, but he doesn't eat pork, as the fat content is too high. In order to win the men's 110 m hurdle competition, he needs to reduce his body fat as much as possible to allow all muscles to play a good role to the greatest extent.

"Liu Xiang is always polite to all of the staff in cafeteria," his chef said emotionally, "He eats all of foods that I prepare, without any complaints or any special offers. He is worthy of being called a 'star athlete'."

(China.org.cn by Ma Yujia July 23, 2012)

隨著2012年倫敦奧運(yùn)會逐漸臨近，中國奧運(yùn)代表團(tuán)里的396名運(yùn)動員成為了各方矚目的焦點(diǎn)。運(yùn)動員們的食譜是怎樣的，特別是“飛人”劉翔會吃些什么，讓很多人十分好奇。

在位于上海西南部的莘莊訓(xùn)練基地里，劉翔在基地食堂擁有一個單獨(dú)的“冠軍灶”。因?yàn)橥獬鼍筒涂赡茉斐膳d奮劑誤服，導(dǎo)致比賽中藥檢不合格，所以運(yùn)動員吃什么、怎么吃已經(jīng)不單純是一個普通營養(yǎng)學(xué)問題了。

劉翔的飯菜由專門的廚師負(fù)責(zé)。除了考慮到口味和飲食習(xí)慣，廚師更要保證劉翔在飲食環(huán)節(jié)安全、健康，避免吃到不放心的食物。

根據(jù)上海市體育局的相關(guān)規(guī)定，目前上海所有優(yōu)秀運(yùn)動員食用的肉禽產(chǎn)品，都要送到北京經(jīng)過檢測后方能下廚。體育局將食品健康問題當(dāng)做最重要的工作來抓。

在訓(xùn)練基地的食堂里，劉翔擁有自己的專座。一般情況下，每頓飯廚師會為他專門準(zhǔn)備五六個菜品；當(dāng)劉翔來到餐廳落座后，廚師會在五分鐘內(nèi)為他端上熱氣騰騰的飯菜。劉翔如果要回基地就餐，會有專人提前通知食堂，廚師立即投入準(zhǔn)備。

六月中旬的一天，氣溫達(dá)到了33℃。中午11點(diǎn)30分左右，劉翔從訓(xùn)練場直接來到餐廳。他進(jìn)來后打開水龍頭洗了一把汗津津的臉，然后坐到自己的位子上。此刻，廚師已經(jīng)出鍋了一盤蔬菜，端到劉翔面前。正在為其他運(yùn)動員煎牛排的另一名廚師聽說劉翔來了，立刻停下手頭還沒有煎熟的牛排，換上另一口鍋，然后往鍋里放上一片與前一鍋形狀不一樣的牛排，翻煎起來。

廚師說，這是供劉翔吃的進(jìn)口牛肉，每批都要送到北京檢測，確認(rèn)安全合格后方能下廚。

訓(xùn)練基地的廚師說，劉翔喝的牛奶也是餐廳專門為他選購的。劉翔經(jīng)過無數(shù)次試喝之后，從國內(nèi)外幾十種品牌中選出了其中的一種。

除此之外，劉翔還吃海產(chǎn)品和有機(jī)蔬菜，但他不吃豬肉。廚師介紹說，豬肉的脂肪含量太高。為了在男子110米欄比賽中獲勝，劉翔要盡可能地減少無用的脂肪負(fù)擔(dān)，讓全身的肌肉最大程度地發(fā)揮作用。

廚師向記者感嘆說，劉翔對食堂工作人員一貫很客氣，廚師做什么他就吃什么，從不挑剔抱怨，是一位實(shí)至名歸的體育明星。