Recipe(食谱)创新.ppt

Recipe (食谱） Contents I. Cooking Methods II. Features of Chinese Dish Names III. Ways of Naming Chinese Dishes Iv. Strategies of Translating Chinese Dish Names V. Principles of Translation Chinese Dishes Food is the first neccessity of the people Main features — diversified color, aromatic flavor, and excellent taste Chinese dishes — tasty but also a work of art for people to appreciate. 中餐菜名通常由原料名称，烹制方法、菜肴的色香味形、菜肴的创始人或发源地等构成。 I. Cooking Methods 煎 pan-fried, fried, sauteed 煎咸鱼 Fried Salted Fish 炒 stir-fried , fried 杏仁炒虾仁 Fried Shrimp with Almonds 炸 deep-fried 炸春卷 Deep-fried Egg Roll 烧 roast 烧鹅 Roast Goose 烤 roast, barbecued 叉烧肉 Barbecued Pork 炖，焖 stewed, simmered 油焖笋 Stewed Bamboo Shoots with Soy Brown Sauce 蒸 steamed 香菇蒸鸡 Steamed Chicken with Mushrooms 熏 smoked 香熏鱼 Smoked Spicy Fish 填 酿 stuffed 酿豆腐 Beancurd Stuffed with Minced Pork 砍chop 末 mince 片 slice 切丝 shred 切丁 dice II. Features of Naming Chinese Dishes Various raw materials are used in Chinese dishes，including birds and beasts, fish, plants and so on. Some dishes – named by means of metaphors to express best wishes and special expectation, like “steamed eel rolls”如意鳝卷 Full of Long history and colorful culture,　such as “Taibai tender chicken”太白童鸡“，“turtle and chicken”霸王别姬 Features of Naming Chinese Dishes Various raw materials are used in Chinese dishes，including birds and beasts, fish, plants and so on. Some dishes – named by means of metaphors to express best wishes and special expectation, like “steamed eel rolls”如意鳝卷 Full of Long history and colorful culture,　such as “Taibai tender chicken”太白童鸡“，“turtle and chicken”霸王别姬 III. Different Ways of Naming Dishes 1. Materials: 火腿鸡片 Sliced Chicken with Ham 青椒肉丝 Shredded Pork with Green Pepper 冬菇菜心 Winter Mushrooms with Green Cabbage 2．Cooking method＋materials 红烧全鱼 Braised Fish in Brown Sauce 笋炒鸡丝 Fried Shredded Chicken with Bamboo Shoots 涮羊肉 Instant Boiled Mutton Slices cooked in Hotpot 荷叶粉蒸肉 Steamed Flour-coated Pork in Lotus Leaves 清炖鹿肉 Br