Theme - Chinese CuisineOur group number-,1.The main Spices in Chinese Cuisine,調(diào)料，又稱作料，少量加入菜種，可以使菜肴的味道更加鮮美。中國(guó)的調(diào)料，品種繁多，味道多變，無(wú)論是口味還是營(yíng)養(yǎng)都有很多講究。 1.鹽是人類日常生活中不可缺少的調(diào)味料，在制作菜肴時(shí)，加入適量的鹽，能使食品增加咸味，同時(shí)使食物保持原料的本味。 2.糖一般用甘蔗或甜菜制成，在制作菜肴時(shí)，加入適量的糖，能使食品增加甜味。 3.醬油是用豆、麥釀造的液體調(diào)味品，有獨(dú)特香味，滋味鮮美，有助于促進(jìn)食欲。 4.醋味道酸，多用米或高粱等發(fā)酵制成，它不但是烹飪時(shí)的調(diào)味品，還是普通家庭中的保健品。5.烹調(diào)用的淀粉，主要有紅薯淀粉、馬鈴薯淀粉、玉米淀粉等。在和水加熱到一定溫度時(shí)就會(huì)變成糊狀，是菜肴制作中常用的調(diào)味料。6.味精在制作菜肴時(shí)經(jīng)常使用，主要作用是增加食品的鮮味，同樣還可以用于湯和調(diào)味汁的制作。7.姜一般呈不規(guī)則塊狀，味道辛辣。除了作為調(diào)味料，還可以入藥。 8.花椒是花椒樹(shù)的果實(shí)，味香麻，是烹調(diào)肉類的調(diào)料。9.茴香是茴香菜的籽，灰色，像稻粒，有濃郁的香味。 10.椒鹽，味道香麻，是把花椒和鹽按照1：3的比例在鍋中，微火燒成焦黃，磨成細(xì)末，即成。 11.大茴香又名八角、大料，形如星狀，味甜濃，烹調(diào)肉類的調(diào)料。12.桂皮，桂樹(shù)的皮，外皮粗糙呈現(xiàn)褐色。 13.料酒，糯米等糧食釀制成的料酒。在烹制菜肴過(guò)程中起去腥，增香的作用。 14.五香料，大料、茴香、桂皮、甘草、丁香五種香料混合為五香料。,1.1The Red Pepper川菜享有世界聲譽(yù),人們馬上聯(lián)想與熱或辛辣的食物。實(shí)際上，這些口味只在最近的200年才有所介紹。在那之前，在四川沒(méi)有辣菜，而且菜肴很少被燒得過(guò)于辛辣。最初,川菜的味道很溫和。 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（翻譯）,明朝之前沒(méi)有紅辣椒。17世紀(jì)末它才被引進(jìn)中國(guó)。開(kāi)始,它被用于醫(yī)療或裝飾。之后它出現(xiàn)在中國(guó)西南四川當(dāng)?shù)氐娜嗣裣矚g它的味道。四川具有潮濕的氣候,鼓勵(lì)人們吃的辛辣食物,并且紅辣椒可以幫助減少內(nèi)部潮濕的疾病。（翻譯）.,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.中國(guó)廚師特別注意火候帶來(lái)的某種口味。他們從遠(yuǎn)古時(shí)期就已經(jīng)知道火候的重要性。一個(gè)適當(dāng)?shù)幕鹆煽诘牟穗取Ｒ话愣?食品應(yīng)在一個(gè)小火煮很長(zhǎng)一段時(shí)間,因?yàn)樗潜磺谐珊艽髩K的。生食物切成小塊被大火燒烤,或是用煎或用旺火炒。還可采用其他的烹飪方式,這取決于菜是否準(zhǔn)備好。一些特殊的鍋也有是會(huì)使用到。烹飪通常需要持續(xù)相當(dāng)長(zhǎng)的一段時(shí)間,使得配料散發(fā)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.（翻譯）,Shandong Cuisine Sichuan Cuisine Guangdong Cuisine Fujian Cuisine Jiangsu Cuisine Zhejiang Cuisine Hunan Cuisine Anhui Cuisine,Shandong Cuisine,口譯,Shangdong Cuisine is known for its excellentSeafood dishes and delicious soup.Character: clear,smell crisp, tender Famous dishes: scallion flavoured sea cucumbers(蔥燒海參) ,cooking chicken(煮土雞),Sichuan Cuisine,四川菜系，是世界上最著名的中國(guó)菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和prickly ash，產(chǎn)生出經(jīng)典的刺激的味道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過(guò)程中。野菜和野禽常被選用為原料，油炸，無(wú)油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒(méi)有品嘗過(guò)四川菜的人不算來(lái)過(guò)中國(guó)。,Cooking techniques:stirfrying ,frying before stewing and braising Famous dishes:Kung Pao Chicken (宮爆雞丁) Fish-Flavored Shredded Pork (魚(yú)香肉絲),Jiangsu Cuisine,江蘇菜，又叫淮陽(yáng)菜，流行于在淮陽(yáng)湖下流。以水產(chǎn)作為主要原料，注重原料的鮮味。其雕刻技術(shù)十分珍貴，其中瓜雕尤其著名。烹飪技術(shù)包括燉，烤，焙，煨等?；搓?yáng)菜的特色是淡，鮮，甜，雅。江蘇菜系以其精選的原料，精細(xì)的準(zhǔn)備，不辣不溫的口感而出名。因?yàn)榻K氣候變化很大，江蘇菜系在一年之中也有變化。味道強(qiáng)而不重，淡而不溫。,Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; andWuxi Cuisine is fairly sweet. Famous dishes: Santao Duck etc.,Guangdong Cuisine,口譯,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(燒乳豬),Fujian Cuisine,福建菜系由福州菜，泉州菜，廈門(mén)菜組成，以其精選的海鮮，漂亮的色澤，甜，酸，咸和香的味道而出名。最特別的是它的“鹵味”。,Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour. Typical famous dishes: steamed chicken with wine(醉糟雞)Fotiaoqiang (佛跳墻),Zhejiang Cuisine,浙江菜系由杭州菜，寧波菜，紹興菜，組成，不油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州菜是這三者中最出名的一個(gè)。,It is known for delicious seafood and light and delicious dishes. Famous dishes: West Lake Sour Fish(西湖醋魚(yú)), Beggars Chicken (叫花雞),Hunan Cuisine,湖南菜系由湘江地區(qū)，洞亭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中的必備品。,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,安徽廚師注重于烹飪的溫度，擅長(zhǎng)煨燉。通常會(huì)加入火腿和方糖來(lái)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(罐燜大蝦), Fuliji Chicken(符離集燒雞),4. Ten advantages of Chinese Cuisine,1、每天吃新鮮的蔬菜；2、以各類雜糧為主；3、一日三餐，常吃些豆類食品；4、一日三餐，吃植物油較多；5、日常生活中，喜愛(ài)喝綠茶；6、日常生活中，喜吃些新鮮的瓜果；7、日常生活中，很少吃罐頭及腌臘制品；8、家庭就餐，心情愉快；9、吃飯用筷子。手腦并用；10、常用姜、蔥、蒜、辣椒、胡椒等佐料，具有殺菌消脂的作用。,5.The translation of Chinese Cuisine,菜譜屬“信息+鼓動(dòng)類”語(yǔ)篇，預(yù)期的譯文功能是讓譯入語(yǔ)讀者更多地了解中國(guó)的飲食文化，在品嘗佳肴的同時(shí)，了解這些佳肴是什么原料做的，并按照他們的接受習(xí)慣，讓譯名起到另起開(kāi)胃愛(ài)吃的目的。中國(guó)菜名是我們文化中非常復(fù)雜的一個(gè)部分，我們必須以長(zhǎng)短適中的英文向外國(guó)來(lái)賓傳達(dá)出基本意思。 (北京聯(lián)合大學(xué)旅游學(xué)院副院長(zhǎng)馮冬明),翻譯原則：一以主料開(kāi)頭的翻譯方法 1、介紹菜肴的主料和輔料：公式：主料(形狀)+(with)輔料杏仁雞丁chicken cubes with almond牛肉豆腐beef with bean curd西紅柿炒蛋Scrambled egg with tomato 白靈菇扣鴨掌Mushrooms Duck Feet,2、介紹菜肴的主料和味汁：公式：主料(形狀)+(with,in)味汁芥末鴨掌duck webs with mustard sauce蔥油雞chicken in Scallion oil米酒魚(yú)卷fish rolls with rice wine冰梅涼瓜bitter melon in plum sauce,二 以烹制方法開(kāi)頭的翻譯原則這些烹制方法在國(guó)外并不存在，比如燉、熘、燴、水煮等。這些菜名則主要采用烹制方法的相應(yīng)動(dòng)詞，再加上菜肴采用的主料來(lái)表示。steamed 蒸 fried 炒,炸 braised 燉、燜 Boiled/stewed 煮 roast 烤肉片 meat slice 肉絲 shredded meat肉末 minced meat .魚(yú)片、肉片 fillet 小塊 Dice1.介紹菜肴的做法和主料：做法（動(dòng)詞過(guò)去式）+主料（名稱或形狀）火爆腰花: Sauted Pigs Kidney,2.介紹菜肴的做法，主料和配料：做法（動(dòng)詞過(guò)去式）+主料（名稱或形狀）+配料 地瓜燒肉 : Stewed Diced Pork and Sweet Potatoes 干豆角回鍋肉 : Sauted Spicy Pork with Dried Beans,3.介紹菜肴的做法，主料和配料：做法（動(dòng)詞過(guò)去式）+主料（名稱或形狀）+with/in +湯汁京醬肉絲：Sauted Shredded Porkin Sweet Bean Sauce 雪蛤?；矢?：Snow Clam and Scallop Soup,三 以形狀和口感開(kāi)頭的菜名這一類的菜則以介紹菜肴形狀或口感以及主配料為原則，并進(jìn)行合理想象。,1、介紹菜肴的形狀(口感)和主料、輔料公式：形狀(口感)+主料+(with)輔料例：芝麻酥雞crisp chicken with sesame陳皮兔丁diced rab