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1、Shandong Cuisine 鲁鲁菜菜Ji Nan cuisine and Jiao dong cuisineJinan cuisine is famous for deep-frying,grilling,frying and stir-frying.Jiaodong cuisine is famous for cooking seafood with fresh and light taste.features:clear,pure and not greasy famous for aroma(香香),freshness(鲜鲜),crispness(酥酥)and tenderness
2、(软软).seasonings(调料调料):Shallot and garlicIt emphasizes soups.The soup is clear and fresh while creamy soup looks thick and tastes strong.德州脱骨扒鸡德州脱骨扒鸡烤大虾烤大虾清汤清汤燕窝燕窝 one of the most famous Chinese cuisines in the world.Characterized by its spicy and pungent flavor,prolific of tastesbasic cooking techni
3、ques:frying,frying without oil,pickling and braising emphasizes on the use of chili,Pepper and prickly ash,producing typical exciting tastes.Sichuan Cuisine 川川菜菜Material:garlic,ginger,fermented soybean,Wild vegetables and animals.Sichuan hot pots are perhaps the most famous hotpots in the world,most
4、 notably the Yuan Yang(mandarin duck)Hotpot half spicy and half clear.“鸳鸯火鸳鸯火锅锅”麻婆麻婆豆腐豆腐 毛血旺毛血旺 鱼香鱼香肉丝肉丝宫保鸡丁宫保鸡丁 Guangzhou Guangdong,Chaozhou and Dongjiang cuisine.doesnt use much spice,bringing out the natural flavor of the vegetables and meats.Flavor:clear,light,crisp and freshBasic cooking techni
5、ques:roasting,stir-frying,sauteing,deep-frying,braising,stewing and steaming.steaming and stir-frying are more commonly applied to preserve the natural flavor.CantoneseCuisine 粤粤菜菜烤乳猪烤乳猪冬瓜盅冬瓜盅蚝油蚝油牛柳牛柳咕咕噜噜肉肉Fuzhou Cuisine,Quanzhou Cuisine and Xiamen Cuisinedistinguished for its choice seafood,beautif
6、ul colorrefreshing,delicious and light tastes and magic taste of sweet,sour,salty and savory.The most distinct features are their pickled taste.Fujian Cuisine闽闽菜菜佛佛跳跳墙墙太极太极明虾明虾芙蓉干贝芙蓉干贝梅菜扣梅菜扣肉肉 Jiangsu Cuisine苏苏菜菜Jiangsu Cuisine,also called Huaiyang CuisineAquatics as the main ingredients,stresses th
7、e freshness of materials.Its carving techniques are delicate,of which the melon carving technique is especially well known.Cooking techniques:stewing,braising,roasting,simmering,etc.Huaiyang Cuisine is light,fresh and sweet and with delicate elegance.Jiangsu cuisine is well known for its careful sel
8、ection of ingredients,its meticulous preparation methodology,and its not-too-spicy,not-too-bland taste.淮扬狮子头淮扬狮子头 叫花鸡叫花鸡盐盐水水鸭鸭松鼠松鼠桂鱼桂鱼 Hangzhou,Ningbo and Shaoxing,Zhejiang CuisineHangzhou Cuisine,the representative of Zhejiang Cuisine,is delicious,light,crisp,elegant and highly finished.Ningbo loca
9、l dishes are delicious,tender,soft and refreshing.Shaoxing Cuisine,which has the characteristics of the fish,includes various kinds of local dishes,which are soft and aromatic with original soup Zhejiang Cuisine浙浙菜菜西湖醋鱼西湖醋鱼 龙井虾仁龙井虾仁西湖西湖莼菜莼菜汤汤油焖春笋油焖春笋 Hunan Cuisine湘湘菜菜Hunan cuisine consists of local
10、Cuisines of Xiangjiang Region,Dongting Lake and Xiangxi coteau.1)Skillful use of a kitchen knife,a delicious taste and a beautiful shape.2)Known for sour and spicy dishes by adding various kinds of seasonings.3)Adopting a wide variety of techniques 洞庭野鸭洞庭野鸭冰糖湘莲冰糖湘莲红红煨煨鱼鱼翅翅 五五元元神神仙仙鸡鸡 Anhui Cuisine h
11、as the following four characteristics: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.Anhui Cuisine徽徽菜菜红烧果子红烧果子狸狸 火腿炖甲鱼火腿炖甲鱼 蜂窝豆腐蜂窝豆腐符离集烧鸡符离集烧鸡 以原料命名:翻译这类菜名时,以原料命名
12、:翻译这类菜名时,可接受直译的方法,将原可接受直译的方法,将原料列出。料列出。Beef with mushroom and bamboo shoots双冬牛肉双冬牛肉Shrimps and red laver soup紫菜虾米汤紫菜虾米汤Corn Soup玉米羹玉米羹Mutton Dumplings羊肉馅水饺羊肉馅水饺Translation 以刀法或烹调方法加原料命名:烹饪方式是以刀法或烹调方法加原料命名:烹饪方式是中国饮食文中国饮食文化的核心组成部分,因此,翻译时必需译出化的核心组成部分,因此,翻译时必需译出烹调方法。烹调方法。笋笋 炒炒 鸡鸡 丝丝 Stirfried chicken sh
13、reds together withbamboo shoots干煸四季豆干煸四季豆Fried String BeansStirFried Sliced Pork with Mushrooms鲜香菇炒肉鲜香菇炒肉Deepfried egg rolls炸蛋卷炸蛋卷Translation 烹调方式加原料和作料命名:作料烹调方式加原料和作料命名:作料是确定味型的重要因是确定味型的重要因素,翻译时也不能省略。素,翻译时也不能省略。酱爆肉酱爆肉Quickfried pork with soy paste醋溜土豆丝醋溜土豆丝Fried Shredded Potatoes with Vinegar Sauce
14、StirFried Shredded Pork with Garlic Sauce鱼香肉丝鱼香肉丝Sliced Tomatoes in Sugar Salad凉拌西红柿凉拌西红柿Translation 风味菜肴:菜名反映地方风味时,英译时可在地名后风味菜肴:菜名反映地方风味时,英译时可在地名后加加style(风味)。因为风味菜主要因其味型特点而得以(风味)。因为风味菜主要因其味型特点而得以广泛流传,所广泛流传,所以翻译时除原料外,应译出风味,有准确起源地的,以翻译时除原料外,应译出风味,有准确起源地的,还应当加上还应当加上地名。地名。所以此类菜的翻译方法通常是地名所以此类菜的翻译方法通常是地名
15、 人名人名(in)style。镇江清平鸡镇江清平鸡Zhenjiang fragrance pork,Zhenjiang style广东龙虾广东龙虾Lobster Cantonese style中式泡菜中式泡菜Chinesestyle picklesFried Bean Curd in HomeCooking Style家常豆腐家常豆腐以人名、地名命名的菜肴:一般全部译出,人名前最好加以人名、地名命名的菜肴:一般全部译出,人名前最好加上头衔或职业,对于知之甚少或译出后外宾不能理解的,则上头衔或职业,对于知之甚少或译出后外宾不能理解的,则去人名加味型。去人名加味型。北京烤鸭北京烤鸭Beijing
16、roasted duckPoet Dongpos braised pork 或者或者 Stewed pork asinitiated by Poet Su Dongpo东坡肉东坡肉中国最早的东坡肉是由北宋文学家、中国最早的东坡肉是由北宋文学家、美食家和烹饪家苏美食家和烹饪家苏轼所创。轼所创。他在黄州烹制的红烧肉,色香俱全、汤质稠浓、他在黄州烹制的红烧肉,色香俱全、汤质稠浓、味道自味道自然醇厚猛烈。然醇厚猛烈。由于他的名望,菜因人传,加上黄州人民怀由于他的名望,菜因人传,加上黄州人民怀念和念和仰慕这位名满天下的大诗人,仰慕这位名满天下的大诗人,就将这种香美软烂的佳肴就将这种香美软烂的佳肴红红烧肉
17、,命名为烧肉,命名为“东坡肉东坡肉”。用象形手法或借用典故,传闻命名:翻译时还其本用象形手法或借用典故,传闻命名:翻译时还其本原,译原,译出主料,作料或做法,能兼顾修辞含义时则兼顾,出主料,作料或做法,能兼顾修辞含义时则兼顾,不行拘泥于不行拘泥于原名而直译。原名而直译。翡翠鱼翅翡翠鱼翅Doubleboiled sharks fin with vegetable连生贵子连生贵子Lotus nuts in syrupBean curd with minced pork in hot sauce麻麻 婆婆 豆豆 腐腐 Steamed chicken in pumpkin寿比南山寿比南山菜名含器具:可
18、译出器具,也可直译菜名含器具:可译出器具,也可直译原料,但以译出器具原料,但以译出器具为佳,因为运用器具,也是中餐的一为佳,因为运用器具,也是中餐的一个特点。个特点。器具一般有火锅、器具一般有火锅、锅仔、铁板、沙锅、煲等。锅仔、铁板、沙锅、煲等。八珍火锅八珍火锅Eight delicacies hotpot锅仔甲鱼锅仔甲鱼Braised turtle in mini potVeal slices fried on iron plate铁板牛柳铁板牛柳特色中国菜:可接受音译的特色中国菜:可接受音译的方法。标准发音进行音译,方法。标准发音进行音译,但是却与广东的地方语言一但是却与广东的地方语言一样
19、。样。再如:烧卖再如:烧卖(Sui Mai)、炒面)、炒面(Chow Mein)、汤园)、汤园(Tang Yuan)、馄饨)、馄饨(WonTon)、锅贴()、锅贴(Kuo Tieh)、)、饺子(饺子(Jiao Zi)、包子)、包子(Bao Zi)等。)等。煮 Boil 炖 Stew烧 Braise 煎 Pan fry 炒 Stir fry 爆Quickfry 炸Deepfry 烤Roast 蒸SteamConversation A:Guide B:GuestA:Good evening sir.Do you want me to get you something do drink while
20、 you look at the meau?B:Yes,please.Wed like to try some Chinese beer.What brand do you recommend?A:Tsingdao Beer is very popular in China.Would you like to try some?B:OK,we will take two Tsingdao Beers,very cold,please.A:Are you ready to order now,Sir?B:Yes.But this is our first visit to China.We lo
21、ve Chinese food,but to tell the truth,we know very little about it.A:Well,there are eight cuisines in China,such as Cantonese food,Sichuan food and Zhejiang foodB:How is Zhejiang food different from Sichuan food?A:They are very different.Zhejiang food tends to be fresh and mild,while most Sichuan di
22、shes are spicy and hot.B:What about Cantonese food?A:Cantonese food is light and know for its tenderness and freshness.B:Thats sounds great,but can we order both of them?A:Yes,of course.B:Lets have the Shelled Shrimps with Longjing Tea Leaves,please.A:Its one of the famous dishes of Hongzhou.It look
23、s nice both in shape and color,it is very delicious.B:And also the Fish-Flavor Shredded Pork,please.A:It is typical of Sichuan style.B:Is it cooled with fish?A:No.It has nothing to do with fish,but it is cooked with special fixing and condiments.So it tastes like fish.B:Great.And here is a chicken and mushroom soup.Do you think the soup is tasty?A:Yes.And I think that is enough for you.If you want anything else later,just call the waiter.B:Thats right!Youre so considerate.A:I hope you will enjoy your meal.B:Thank you.We will.
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