Recipe(食谱)课程.pptVIP

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