中国文化英文之中国菜Chinese cuisine课件

ChineseCuisineQuestion:

ChinesecuisineTurkishcuisineFrenchcuisinewhatarethethreesystemsofcuisinesenjoyingthegreatestworldpopularity?

Acommonsaying:Therearethreeluxuriesinone’slife:AnAmericanhouse,AJapanesewife&Chinesefood.SomeWords&Expressions:菜:CuisineDishCourseHomedishlocalspecialtiesSnacksSnackstallIngredients:Animals’visceraLiverkidneyPetrel’snestBear’spalmShark’sfinChicken’swingDuck’slegFlavorortaste:Sour/SweetBitter/SaltyPungent/hot/spicyFragrantTender/CrispTough/FreshGreasyLight/heavyflavorHistoryofChineseCuisineChineseCulinaryArtsLocalCuisinesinChinaTranslationofChineseCuisineChineseCulinaryArtsTheHistoryofChineseCuisineArchaeologicalfindsfromthelateNeolithicLongshanCulture(龙山文化)thattheancestorsofmodernChinesewerealreadyusingavarietyofpotteryvesselssuchastripods,andsteamersforcookingfood.Thebronzepots,choppingboard,knivesandshovelsunearthedattheYinRuinsinAnyang,HenanProvince,areevidencethattheChinesedevelopedsophisticatedcookingmethodsasearlyas3,000yearsago.PublicrestaurantsappearedduringtheSpringandAutumnandWarringStatewereappointedtoberesponsibleforthepalacePeriod,andspecialofficialsatcourtkitchens.TheearliestcookbookintheworldwascirculatedinChinaabout1,500yearsagoduringtheSouthernandNorthernDynasties,showingthattheartoffoodpreparationhadalreadybecomesubjectofstudy.1.PreparationofingredientsHangzhou’sWestLakeFishinVinegarSauceneedslivegrasscarpfromWestLake.Anydishmadefromlivefishshouldbedelicious,buttheHangzhouchefsarenotsatisfiedwithjustanyfish.Theirlivefisharelowedinspecialbasketsintolakewaterandstarvedforacoupleofdaystoensurethatthemeatisfirmandfreeofanymuddyoder.Fishpreparedinthiswayisalsomoretenderandtastessomewhatlikecrabmeat.2.CuttingandgarnishingCuttinghasbeenanimportantfeatureofChineseculinaryartsinceancienttimes.Rawingredientscanbecutintoslices,strips,shreds,cubes,segments,dice,grainsorballsandminced,mashedorcarvedintoshapessuchaswheatearsorchrysanthemumblossoms.搞笑食物雕刻3.TemperatureAsearlyas2,000yearsago,theChinesehadalreadylearnttheimportanceofcookingtemperature.Thefamouspoet,SuDongpo,tookupcookingasahobbyafterasetbackinhisofficialcareer.BraisedPorkinBrownSaucewasoneofhismasterpieces.AfterhewastransferredtoHangzhou,heoftenmadethisdishtoentertainhisguestsandwroteapoemtodescribethecookingprocess:BraisedPorkinBrownSauce“Goslowwiththeflame,Golightwiththewater,Whenthecookingisdone,Thefoodwillbefine.”净洗铛，少着水，柴头罨烟焰不起。待他自熟莫催他，火候足时他自美。

Chinesefoodcanbecookedoverhigh,moderateorlowtemperature,dependingontheingredientsandthedish.BraisedPorkinBrownSauce,iscookedoveralowflameinasealedpot.Themeatcomesoutdeepredandisastenderasbeancurd;theflavorisrich,butthemeatdoesnottastegreasy.ThefamousBeijingdish,FriedPorkLiverandDuckGizzard,isfriedinhotoilatahightemperatureforonlyafewseconds,sothatitistenderinsideandcrispoutside.Ifthedishwerecookedatalowtemperature,themeatwouldbetough.3.roast烤eg:roastedBeijingduckroastleanpork4.braise焖eg:braisedfishJapanstyle5.simmer/stew炖、煨eg:simmeredporkinoldfashion6.smoke熏eg:smokeddriedmeat熏肉海南名菜：和乐蟹桂林名菜：荔浦芋头LocalCuisinesinChinaChinesefoodtakeinalocalcharacterbecauseoftheingredientsandcookingstyles.Chinesecuisinesarecategorizedinmanykinds.Suchas,鲁菜•川菜•苏菜•粤菜•闽菜•浙菜•湘菜•徽菜•京菜，etc.Generallyspeaking,therearefourbasiclocalcuisines:Sichuan,Cantonese,Shandong,andJiangsucuisine.

TypicalDishesofSichuanCuisine回锅肉宫保鸡丁麻婆豆腐酸菜鱼棒棒鸡灯影牛肉CantoneseCuisineGuandongcuisine,knownascantonesecuisineintheWest,wasdevelopedinGuangdong,HuizhouandChaozhou,andHainanIsland.AstheclimateofGuangdongishot,thedishesarefresh,tender,andlightlyseasoned.Guangdongcuisinehasagreatervarietyoffoodthananyotherplaceintheworld.----“ThetwoGuangeatpracticallyeverythinginthatwalksontheground,swimsinthewaterandfliesintheairexceptCAAC.”

TypicalDishesofGuangdongCuisine红烧大鲍翅龙虎凤蛇羹脆皮乳猪油包鲜虾仁蚝油鲜菇瓦掌山瑞TypicalDishesofShandongCuisine糖醋黄河鲤鱼九转大肠烤大虾干蒸加吉鱼油爆海螺清汤燕窝Jiangsu-zhejiangcuisineThecuisineispopularinthemiddleandlowerreachesoftheYangtzeRiverandischaracteristicallysweet.Itthisschoolofcuisine,chefsareknownfortheirskillsinhandingthecleaverandtheirpredilectionforlightcoloringandflavor.TypicalDishesofJiangsuCuisine牡蛎跑蛋蜜汁灌藕咸菜大汤黄鱼冰糖甲鱼

龙井虾仁抢蟹TranslationofChineseCuisineSignificance:英文菜单是中国饮食文化的名片;但是中餐菜名翻译难度很大。Currentsituation:饭店英文菜单要么空缺；要么是Chinglish，其各式译本“比中国菜还要丰富”。很多人是慕中餐之名而来，但一张云山雾罩的菜单，足以让人一头雾水，不知所措。如云吞，有饭店译成“吞下云彩”，鸡蛋汤译成“日升洞庭湖”，口水鸡SlobberingChicken，外国人按字面意思会理解为“唾液鸡肉”。拔丝地瓜WirepullingSweetPotato，外国人不明白甜薯与正在拉起来的线有何关联。Moreexamples:生鱼块Chopthestrangefish（砍那些陌生的鱼）童子鸡Chickenwithoutsexuallife（还没有性生活的鸡）驴打滾Rollingdonkey（翻滾的驴子）四喜丸子Fourgladmeatballs（四个高兴的丸子）生鱼块sashimi(slicedrawfish)童子鸡pullet(springchicken)驴打滾soybeancake四喜丸子meatballs

TranslationmethodsBasicrules:TotranslatetheChinesedishesappropriately,First,weshouldshowthemainingredientsusedandthemaincookingtechniques;Then,the“color,flavor,taste”;Lastly,iftherearesomehistorylegends,weshouldintroducethemtotheguestsconcisely.Thereare4waystotranslatetheChinesedishes:Literaltranslation直译类Freetranslation意译类Literal+freetranslation直译+意译类Literal+annotation直译+注释类全聚德奥运主题菜直译类：1.烹调法+主料名Smokedfish熏鱼Steamedmandarinfish清蒸桂鱼Friedcrabmeat炒蟹粉2.烹调法+主料+with+配料Friedsquidwithfreshbambooshoots冬笋炒鱿鱼Friedwintermushroomwithgreencabbage冬菇菜心Friednoodleswithseafood海鲜皇炒面3.烹调法+主料+with/in+调料Braisedchickenwithwinesauce葡汁全鸡Stewedturtleinclearsoup清炖甲鱼Friedspringchickenwithvinegarsauce醋溜子鸡4.烹调法+加工法+主料+with/in+调料/配料Friedslicedchickenwithchickenliver凤肝鸡片Friedshreddedbeefwithonion洋葱牛肉丝Firedslicedbeefwithtomatosauce茄汁牛肉片意译类：中式菜肴名称讲究典雅，富寓意，名称具吉祥如意或艺术造型。方法：舍形或舍音求意，将其原料和烹调方法照实译出。eg:炸响铃霸王别姬蚂蚁上树deep-friedbeancurdskinstewedturtleandchickenbeanvermicelliwithspicymeatsauce直译+意译：表吉祥喜庆等典雅的行话隐语，对缺乏中国文化背景知识的外国客人来说难以理解。菜名的部份术语，择其“色、香、味、形”的特点，将术语所含寓意直译出来。eg:三鲜汤炒双冬冬瓜云腿七彩牛肉丝soupwithfish,shrimpandballedporkfriedmushroomsandbambooshootsfriedslicedYunanhamwithwhitegourdsautéedshreddedbeefwithassortedvegetables直译+注释：我国地域广阔，各地风俗不同，都有一些具地方特色的名菜，译时可采用：1.直译地名/人名+菜名2.菜名+in…styleeg:宋嫂鱼羹蒙古烤肉扬州炒饭宫保鸡丁sisterSong’sfishpotageMongolianbarbecuefriedriceYangzhoustylefrieddicedchickeninSichuanstyle菜名：红烧总理事务衙门有些菜名，源于历史典故或民间传说，其名不反映菜肴原料或方法，宜用直译+解释的方法。eg:佛跳墙fotiaoqiang(assortedmeatandvegetablescookedinember)佛跳墙的由来佛跳墙，福州传统名菜，迄今有100多年历史，为聚春园菜馆老板郑春发研创。1965年和1980年分别在广州南园和香港，以烹制佛跳墙为主的福州菜引起轰动，在世界各地掀起了佛跳墙热。佛跳墙还在接待西哈努克亲王、美国总统里根、英国女王伊丽莎白等国家元首的国宴上登过席，深受赞赏，此菜因而更加闻名于世。佛跳墙原名福寿全。光绪二十五年(1899年)，福州官钱局一官员宴请福建布政使周莲，他为巴结周莲，令内眷亲自主厨，用绍兴酒坛装鸡、鸭、羊肉、猪肚、鸽蛋及海产品等10多种原、辅料，煨制而成，取名福寿全。周莲尝后，赞不绝口。后来，衙厨郑春发学成烹制此菜方法后加以改进，到郑春发开设“聚春园”菜馆时，即以此菜轰动榕城。有一次，一批文人墨客来尝此菜，当福寿全上席启坛时，荤香四溢，其中一秀才心醉神迷，触发诗兴，当即漫声吟道：“坛启荤香飘四邻，佛闻弃禅跳墙来”。从此即改名为佛跳墙。

叫化鸡beggar’schicken(bakedmud-coatedchicken)叫化鸡的由来相传，很早以前，有一个叫化子，沿途讨饭流落到常熟县的一个村庄。一日，他偶然得来一只鸡，欲宰杀煮食，可既无炊具，又没调料。他来到虞山脚下，将鸡杀死后去掉内脏，带毛涂上黄泥、柴草，把涂好的鸡置火中煨烤，待泥干鸡熟，剥去泥壳，鸡毛也随泥壳脱去，露出了的鸡肉。约100多年以前，常熟县城西北虞山胜地的“山景园”菜馆根据这个传说，去粗取精，精工效法创制此鸡。中国菜系的其它分类法少数民族菜：清真菜、蒙古族菜、满族菜，等药膳：食疗亦称饮食疗法，以中医理论为指导，通过平常饮食防治疾病和养生保健的方法。仿古风味菜肴：宫廷菜（御膳）----