中国特色菜

Theme - Chinese CuisineOur group number-,1.The main Spices in Chinese Cuisine,调料，又称作料，少量加入菜种，可以使菜肴的味道更加鲜美。中国的调料，品种繁多，味道多变，无论是口味还是营养都有很多讲究。 1.盐是人类日常生活中不可缺少的调味料，在制作菜肴时，加入适量的盐，能使食品增加咸味，同时使食物保持原料的本味。 2.糖一般用甘蔗或甜菜制成，在制作菜肴时，加入适量的糖，能使食品增加甜味。 3.酱油是用豆、麦酿造的液体调味品，有独特香味，滋味鲜美，有助于促进食欲。 4.醋味道酸，多用米或高粱等发酵制成，它不但是烹饪时的调味品，还是普通家庭中的保健品。5.烹调用的淀粉，主要有红薯淀粉、马铃薯淀粉、玉米淀粉等。在和水加热到一定温度时就会变成糊状，是菜肴制作中常用的调味料。6.味精在制作菜肴时经常使用，主要作用是增加食品的鲜味，同样还可以用于汤和调味汁的制作。7.姜一般呈不规则块状，味道辛辣。除了作为调味料，还可以入药。 8.花椒是花椒树的果实，味香麻，是烹调肉类的调料。9.茴香是茴香菜的籽，灰色，像稻粒，有浓郁的香味。 10.椒盐，味道香麻，是把花椒和盐按照1：3的比例在锅中，微火烧成焦黄，磨成细末，即成。 11.大茴香又名八角、大料，形如星状，味甜浓，烹调肉类的调料。12.桂皮，桂树的皮，外皮粗糙呈现褐色。 13.料酒，糯米等粮食酿制成的料酒。在烹制菜肴过程中起去腥，增香的作用。 14.五香料，大料、茴香、桂皮、甘草、丁香五种香料混合为五香料。,1.1The Red Pepper川菜享有世界声誉,人们马上联想与热或辛辣的食物。实际上，这些口味只在最近的200年才有所介绍。在那之前，在四川没有辣菜，而且菜肴很少被烧得过于辛辣。最初,川菜的味道很温和。 Sichuan cuisine has enjoyed a worldwide reputation, and people immediately associate it with hot or spicy food. Actually, however, these flavors were introduced only in last 200 years. Before that time, there were no hot dishes in Sichuan, and few were cooked with pungent and hot flavorings. Originally, the flavor of Sichuan cuisine was quite mild.,Research shows, red pepper is, in fact, native to Mexico, Central America, the West Indies, and parts of South America. It is called Capsicum pepper. The Spanish discovered it in the New World and brought it back to Europe. Before the arrival of Spaniards, Indians in Peru and Guatemala used capsicum pepper to treat stomach and other ailments（翻译）,明朝之前没有红辣椒。17世纪末它才被引进中国。开始,它被用于医疗或装饰。之后它出现在中国西南四川当地的人民喜欢它的味道。四川具有潮湿的气候,鼓励人们吃的辛辣食物,并且红辣椒可以帮助减少内部潮湿的疾病。（翻译）.,2.The fire Temperature,Chinese cooks pay particular attention to fire temperature to bring out certain flavors. They have known the importance of this even since ancient times. A proper fire means a delicious dish. Generally speaking, raw food should be cooked over a small fire for a long time as it is cut in large pieces. Raw food cut in small pieces is cooked over a high flame, on the other hand, on a form of frying or stir-frying. There are several other cooking methods to use, depending on the dishes to be prepared. Instead of the common everyday pot, a special pot is sometimes used. Usually the cooking period lasts for a fairly long time, and the ingredients smell good and make eating exciting.中国厨师特别注意火候带来的某种口味。他们从远古时期就已经知道火候的重要性。一个适当的火力可口的菜肴。一般而言,食品应在一个小火煮很长一段时间,因为它是被切成很大块的。生食物切成小块被大火烧烤,或是用煎或用旺火炒。还可采用其他的烹饪方式,这取决于菜是否准备好。一些特殊的锅也有是会使用到。烹饪通常需要持续相当长的一段时间,使得配料散发宜人的香味，味道可口。,3.The eight famous Chinese Cuisine,China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.（翻译）,Shandong Cuisine Sichuan Cuisine Guangdong Cuisine Fujian Cuisine Jiangsu Cuisine Zhejiang Cuisine Hunan Cuisine Anhui Cuisine,Shandong Cuisine,口译,Shangdong Cuisine is known for its excellentSeafood dishes and delicious soup.Character: clear,smell crisp, tender Famous dishes: scallion flavoured sea cucumbers(葱烧海参) ,cooking chicken(煮土鸡),Sichuan Cuisine,四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和prickly ash，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国。,Cooking techniques:stirfrying ,frying before stewing and braising Famous dishes:Kung Pao Chicken (宫爆鸡丁) Fish-Flavored Shredded Pork (鱼香肉丝),Jiangsu Cuisine,江苏菜，又叫淮阳菜，流行于在淮阳湖下流。以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵，其中瓜雕尤其著名。烹饪技术包括炖，烤，焙，煨等。淮阳菜的特色是淡，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而出名。因为江苏气候变化很大，江苏菜系在一年之中也有变化。味道强而不重，淡而不温。,Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; andWuxi Cuisine is fairly sweet. Famous dishes: Santao Duck etc.,Guangdong Cuisine,口译,Characteristics:using a wide variety of ingrediends,offering food of all tastes and serving light food in summer and autumn Famous dishes:pork in sweet and sour sauce(古老肉),golden roasted suckling pig(烧乳猪),Fujian Cuisine,福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。,Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour. Typical famous dishes: steamed chicken with wine(醉糟鸡)Fotiaoqiang (佛跳墙),Zhejiang Cuisine,浙江菜系由杭州菜，宁波菜，绍兴菜，组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。,It is known for delicious seafood and light and delicious dishes. Famous dishes: West Lake Sour Fish(西湖醋鱼), Beggars Chicken (叫花鸡),Hunan Cuisine,湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣椒，青辣椒和青葱在这一菜系中的必备品。,Known for sour and spicy dishes by adding various kinds of seasonings. Adopting a wide variety of techniques. Famous dishes: Fried Fish Slices, Steamed Soft-Shell,Anhui Cuisine,安徽厨师注重于烹饪的温度，擅长煨炖。通常会加入火腿和方糖来改善菜肴的味道。,1.Using a wide variety of ingredients.2. Adopting unique techniques.3.Paying great attention to nutritious food 4.Offering various kinds of dishes, some of which are full of local flavor. Famous dishes: Earthen Pot(罐焖大虾), Fuliji Chicken(符离集烧鸡),4. Ten advantages of Chinese Cuisine,1、每天吃新鲜的蔬菜；2、以各类杂粮为主；3、一日三餐，常吃些豆类食品；4、一日三餐，吃植物油较多；5、日常生活中，喜爱喝绿茶；6、日常生活中，喜吃些新鲜的瓜果；7、日常生活中，很少吃罐头及腌腊制品；8、家庭就餐，心情愉快；9、吃饭用筷子。手脑并用；10、常用姜、葱、蒜、辣椒、胡椒等佐料，具有杀菌消脂的作用。,5.The translation of Chinese Cuisine,菜谱属“信息+鼓动类”语篇，预期的译文功能是让译入语读者更多地了解中国的饮食文化，在品尝佳肴的同时，了解这些佳肴是什么原料做的，并按照他们的接受习惯，让译名起到另起开胃爱吃的目的。中国菜名是我们文化中非常复杂的一个部分，我们必须以长短适中的英文向外国来宾传达出基本意思。 (北京联合大学旅游学院副院长冯冬明),翻译原则：一以主料开头的翻译方法 1、介绍菜肴的主料和辅料：公式：主料(形状)+(with)辅料杏仁鸡丁chicken cubes with almond牛肉豆腐beef with bean curd西红柿炒蛋Scrambled egg with tomato 白灵菇扣鸭掌Mushrooms Duck Feet,2、介绍菜肴的主料和味汁：公式：主料(形状)+(with,in)味汁芥末鸭掌duck webs with mustard sauce葱油鸡chicken in Scallion oil米酒鱼卷fish rolls with rice wine冰梅凉瓜bitter melon in plum sauce,二 以烹制方法开头的翻译原则这些烹制方法在国外并不存在，比如炖、熘、烩、水煮等。这些菜名则主要采用烹制方法的相应动词，再加上菜肴采用的主料来表示。steamed 蒸 fried 炒,炸 braised 炖、焖 Boiled/stewed 煮 roast 烤肉片 meat slice 肉丝 shredded meat肉末 minced meat .鱼片、肉片 fillet 小块 Dice1.介绍菜肴的做法和主料：做法（动词过去式）+主料（名称或形状）火爆腰花: Sauted Pigs Kidney,2.介绍菜肴的做法，主料和配料：做法（动词过去式）+主料（名称或形状）+配料 地瓜烧肉 : Stewed Diced Pork and Sweet Potatoes 干豆角回锅肉 : Sauted Spicy Pork with Dried Beans,3.介绍菜肴的做法，主料和配料：做法（动词过去式）+主料（名称或形状）+with/in +汤汁京酱肉丝：Sauted Shredded Porkin Sweet Bean Sauce 雪蛤海皇羹 ：Snow Clam and Scallop Soup,三 以形状和口感开头的菜名这一类的菜则以介绍菜肴形状或口感以及主配料为原则，并进行合理想象。,1、介绍菜肴的形状(口感)和主料、辅料公式：形状(口感)+主料+(with)辅料例：芝麻酥鸡crisp chicken with sesame陈皮兔丁diced rab