实用口语4.ppt

1、Expressing Names of Chinese Dishes,切煮前的准备工作 常用刀法及用料形状 中餐菜谱翻译方法 中餐常见的烹调方法,切前的准备工作,去骨 Boning 去骨鸭掌 boned duck webs 打鳞 Scaling 去鳞鱼 scaled fish 剥皮 Skinning 去皮田鸡 skinned frogs 脱壳 Shelling 虾仁 shelled shrimps 腌制 Pickling 腌酸菜 pickled vegetables,常用刀法及用料形状,常用刀法 切片 slice 切丝 shred 切丁 dice 切柳 fillet 切碎 Mince 捣烂 M

2、ash 酿入 stuff,常用刀法及用料形状,常用用料形状 肉/鱼片 Sliced meat/fish 或fish slices 肉丝 Shredded meat或pork shreds 肉/鸡丁 Diced pork/chicken或meat/chicken cubes 肉末 Minced meat 肉丸 Meat balls 肉馅 Meat filling,中餐菜谱翻译方法,直译法 直译加注法 意译法 移花接木法 音译加释义法 随机应变法,直译法,英译时把对应的制作方法译出来，再以该菜的主要原料为中心词。 炖牛肉 Stewed Beef,直译加注法,英译时直接按中文菜名译出其意，然后再补充

3、说明其内在含义。 狮子头 Lions Head - Pork Meat Balls 全家福 Happy Family - A combination of shrimps, pork, beef, chicken, lobster and mixed vegetables with brown sauce,意译法,此法可分三种情况： 原料+with+作料 作料+原料 以实对虚法,意译法,原料+with/in+作料 海米白菜 Chinese Cabbage with Dried Shrimps 鱼香肉丝 Shredded Pork with Garlic Sauce,意译法,作料+原料， 即把作

4、料作修饰语，放在中心词原料的前面。 咖喱牛肉 Curry Beef 古老肉 Sweet and Sour Pork,意译法,以实对虚法，即舍去菜名中的喻意、夸张等说法而用平直、明白的英语译出。 发财好市 Black Moss Cooked with Oysters 彩凤喜迎春 Baked Chicken and Fried Quail Eggs 蚂蚁上树 Vermicelli with Spicy Minced Pork 龙虎凤大烩 Thick Soup of Snake, Cat and Chicken,移花接木法,移花接木法，即借用西方人熟悉的欧洲菜名或主食名来译部分种菜名与少数主食。 烤

5、排骨 Barbecued Spare Ribs 饺子 Chinese-style Ravioli,音译加释义法,音译加释义法，先按中文用拼音拼出，然后再加以解释。 包子 Baozi - Stuffed Bun 馒头 Mantou - Steamed Bread,随机应变法,原料+地名+Style，应用此法可灵活处理一些难以对付的地方特色菜名。英译出原料后，再稍加“点拨”就可以大功告成。 广东龙虾 Lobster Cantonese Style 麻婆豆腐 Bean Curd Sichuan Style,中餐常见的烹调方法,中菜的烹调方法至少有50种，但大体不离：煮（boiling），煲/炖（st

6、ewing），烧/焖/烩（braising)，煎（frying），炒（stir-frying），爆（quick-frying），炸（deep-frying），扒（frying and simmering），煸（sauteing），煨（simmering），熏（smoking），烤（roasting/barbecuing），烘（baking），蒸（steaming），白灼（scalding）等基本方法。,中餐常见的烹调方法,煮 boiled 煮咸牛肉 Boiled Corned Beef 煲/炖 stewed 清炖牛尾 Stewed Ox Tail in Clear Soup 烧 braised

7、 红烧牛蹄 Braised Ox Trotters in Brown Sauce 煎 （pan-) fried 煎明虾 Fried Prawns,中餐常见的烹调方法,炒stir-fried 炒鸡丁 Stir-fried Chicken Dices 爆quick-fried 葱爆羊肉 Quick-fried Lamb with Scallion in Ginger Sauce 炸deep-fried 炸大虾 Deep-fried Prawns 扒fried and simmered 虾子扒海参 Fried and Simmered Sea Cucumber with Shrimp Roe,中餐常

8、见的烹调方法,煸 sauted 干煸鳝鱼 Sauted Eel Slices 煨 simmered 煨牛肉 Simmered Beef 焖 braised 黄酒焖猪排Braised Pork Chops in Rice Wine 烩 braised 烩鸡丝 Braised Chicken Shreds with Peas 熏 smoked 熏鱼 Smoked Fish,中餐常见的烹调方法,烘 baked 如“烘鸽”(Baked Pigeon) 蒸 steamed 如“蒸鲜鱼”(Steamed Fresh Fish) 酱/醋 marinated 如“酱鸡”(Marinated Chicken)

9、卤 spicy; stewed in gravy 如“卤鸭”(Spicy Duck) 涮 instant-boiled 如“涮羊肉”(Instant-Boiled Mutton Slices) 酿 stuffed 如“酿青椒”(Stuffed Green Pepper),中餐常见的烹调方法,烤 roast; barbecued 如“烤鹅”(Roast Goose) 清蒸 steamed (in clear soup) 如“清蒸桂鱼”(Steamed Mandarin Fish) 清炖 stewed in clear soup 如“清炖甲鱼”(Stewed Turtle in Clear Sou

10、p) 白灼/嫩煮 scalded 如“白灼海虾”(Scalded Prawns) 红烧 braised in brown sauce 如“红烧蹄筋”(Braised Pork Tendon in Brown Sauce) 干烧 in pepper sauce 如“干烧干贝”(Scallop in Pepper Sauce) 麻辣 with hot pepper 如“麻辣豆腐”(Bean Curd with Hot Pepper/Spice Bean Curd),中餐常见的烹调方法,酱爆 in bean sauce 如“酱爆肉丁”(Diced Pork in Bean Sauce) 鱼香 in

11、(spicy) garlic sauce 如“鱼香肉丝”(Shredded Pork in Garlic Sauce) 糖醋 with sweet and sour sauce 如“糖醋排骨”(Spareribs with Sweet and Sour Sauce) 宫保 with chili and peanuts 如“宫保鸡丁”(Diced Chicken with Chili and Peanuts) 脆皮 crisp (in spicy sauce) 如“脆皮鱼”(Crisp Fish) 香酥 crisp fried 如“香酥鸡”(Crisp Fried Chicken) 焦熘 fri

12、ed in sauce 如“焦熘鱼片”(Fried Fish Slices in Sauce) 甜酸 sweet and sour 如“甜酸肉”(Sweet assorted 如“什锦丝冬粉”(Assorted Shreds with Vermicelli) 茄汁in tomato sauce 如“茄汁鸡脯”(Chicken Breast in Tomato Sauce) 咖喱 with curry 如“咖喱牛肉”(Fried Beef with Curry) 八宝(stuffed)with eight delicacies 如“八宝鸡”(Chicken Stuffed with Eight

13、Delicacies) 葱爆 quick-fried with scallion in ginger sauce 如“葱爆羊肉”(Quick-Fried Lamb with Scallion in Ginger Sauce),中餐常见的烹调方法,粉蒸 steamed in rice flour 如“粉蒸牛肉”(Steamed Beef in Rice Flour) 奶油in cream sauce 如“奶油鱼肚”(Fried Fish Maw in Cream Sauce) 木犀 with scrambled eggs and fungus 如“木犀肉”(Fried Pork with Scr

14、ambled Eggs and Fungus) 醉 liquor-preserved 如“醉蟹”(Liquor-Preserved Crabs) 辣味in chili sauce 如“辣味烩虾”(Braised Prawns in Chili Sauce) 豆豉in black bean sauce 如“豆豉桂鱼”(Mandarin Fish in Black Bean Sauce) 黄焖 braised in rice wine 如“黄焖大虾”(Braised Prawns in Rice Wine) 椒盐 with pepper and salt 如“椒盐排骨”(Spare Ribs wi

15、th Pepper and Salt) 怪味 multi-flavored 如“怪味鸡”(Multi-flavored Chicken),Exercise,Chinese dishes are known for their variety and abundance. According to statistics, the number of ancient and modern Chinese recipes amounts to over 8000, counting only the well-known ones. The ingredients can be classified

16、 into more than 600 categories. There are about 50 different basic ways of cooking such as roasting, stir-frying and boiling.,Exercise,China is a large country and each area has its own specialties, So there have been different opinions on classifying them into different schools. In my opinion, they

17、 could be roughly classified into four major schools, namely, the Northern School, the Sichuan School, the Jiangzhe School and the Southern School.,Exercise,The Northern School is usually called the Beijing School. Dishes of the Beijing School actually come chiefly from the Shandong School (of Shand

18、ong Province). Most of the dishes have a high calorie value answering the demands of the cold northern climate. Well-known Beijing dishes include roast Peking duck (a whole roast duck), shuan yang rou (slices of lamb quickly boiled in boiling water and dipped in a sauce before you eat it), roast lam

19、b and a variety of fresh seafood as well as freshwater fish.,Exercise,Pungent flavor is created by a mixture of spices and condiments, including hot pepper, garlic and ginger. Besides, Sichuan Province has always produced skillful chefs. The ingredients of Sichuan dishes consist of mountain produces and river fish, because Sichuan is an inland province.,Exercise,Shuan yang rou is a Mongolian dish, so the lamb from Inner Mongolia is preferably used. The mutton is cut into paper-thin slices and quickly cooked in a pot of boiling water. And