中国的饮食文化.docVIP

1. 我国悠久的历史、广袤的国土、与世界各国和海外文化的广泛接触，孕育了中餐烹饪的独特艺术。中国有一句古话至今广为流传，叫做“民以食为天”。几千年的推陈出新和不断积累，使中餐受到越来越多的海外人士的青睐，成了我国对外文化交流的一个友好使者。 China’s long history, vast territory and extensive contact with other nations and cultures have given birth to the distinctive Chinese culinary art. An ancient Chinese saying, still popular today, goes, “Food is the paramount necessity of the people.” With several thousands years of creative and accumulative efforts, the Chinese cuisine has become increasingly popular among more and more overseas gourmets, virtually functioning as an envoy of friendship in China’s cultural exchanges with foreign countries. 2. 现代中国已享有“烹饪王国”之美誉，精致的烹调艺术盛行全球，中餐烹饪已名列世界顶尖菜系之林。中餐烹调所用的天然配料，品种繁多，几无穷尽；烹调方法，亦层出不穷，不可悉数。这些无与伦比的中餐烹饪特点，足以说明了中餐馆以及中餐烹调之所以名扬海外的缘由。 Modern China enjoys a worldwide reputation as the “kingdom of cuisine”. The exquisite Chinese culinary art, regarded indisputably as one of the world’s finest culinary traditions, has prevailed all over the world. The nearly endless variety of natural ingredients and methods of preparation employed in Chinese cuisine stand out unequaled in the world, which may very well account for the universal popularity of Chinese restaurants and Chinese cooking overseas. 3. 评判中餐烹调的优劣可依据中餐的三大要素，即“色、香、味”。“色”作为“色、香、味”三要素中的首要标准，充分体现在烟灰菜肴的装盘、摆放和图案上。最能体现色彩的是首先上桌的那道煞费苦心精心制作的冷盘。“香”不仅是指鼻子对事物的直接感受，它还包括所选原料的新鲜程度以及佐料的合理调配。“味”则体现了恰到好处的调味艺术，当然它也包括食物的质地，以及切菜的刀工。色、香、味这三大要素的高品质，只有通过选料、调料、适时烹调、把握火候、装盘上桌这些微妙步骤的细心协调，才能取得。 The three essential factors, or key elements, by which Chinese cooking is judged, are known as “color, aroma and taste.” The color of Chinese food, the first of these elements which is so evident in a Chinese banquet, includes the layout and design of dishes, best exemplified in particular by the large elaborately-prepared cold dish served at the beginning of the dinner. Aroma implies more than what one’s nose can detect directly; it also includes the freshness of the raw materials used and the blending of seasonings. Taste is the art o