Lecture6TranslationofDishNames要点.pptVIP

Lecture Eight Translation of Dish Names 红烧狮子头 burnt lions head (火烧过的的狮子头) II. Words Showing Different Cooking Methods Zhang Qijun (1985, pp. 58-65) listed twenty-five cooking methods in his book Principles of Cooking. Almost all these cooking methods appear in Chinese dish names. They could be roughly put into six categories: 烤、炸、炒、炖、煮、蒸 炒 includes 爆、烹、烩、编、溜(熠) 煮 includes 氽、焯、爆、涮、浸 蒸 does not have any sub-categories. 炖 includes 煨、焖、烧、炯、熬、煲、扒 炸 includes煎、浸、贴 烤 includes 烙、煽、烧、贴 Each of these cooking methods can still have finer distinctions when combined with another element, which we could call sub-cooking-methods. For example, “软炸”、“酥炸”、 “黄焖”、 “红烧”、 “干烧”、 “干煸” 、“清炒” 、“生爆” 、 “油汆” 、 “白焯” 、 “干蒸” 、 “清蒸” 、 “水煮” 1. 炒 stir fry： 西兰花牛柳 Stir-Fried Beef Filet with Broccoli Sautéed: to fry lightly in fat in a shallow open pan 雪菜炒肉丝 Sautéed Shredded Pork with Potherb Mustard 干煸牛柳丝 Sautéed Shredded Beef 葱爆肥牛 Sautéed Beef with Scallion 2. 油炸 fry： 炸八块鸡 Deep-Fried Chicken Chunks 3. 煮 boil, poach： 沾水牛肉 Boiled Beef； 水煮牛肉 Poached Sliced Beef in Hot Chili Oil 4. 蒸 steam： 清蒸童子鸡 Steamed Spring Chicken; 清蒸桂鱼 Steamed Mandarin Fish 5. 炖、煨 simmer： 牛肉炖土豆 Braised Beef with Potatoes 煲、炖、stew： 胡萝卜炖牛肉 Braised Beef with Carrots 烧、焖 braise： 红酒烩牛尾 Braised Oxtail in Red Wine; 红焖羊排 Braised Lamb Chops with Carrots 6. 烤 bake, broil, grill, roast： 烤羊腿 Roast Lamb Leg; 孜然烤牛肉 Grilled Beef with Cumin 常用刀法： 切片 slice： 鱼片 sliced fish 切丝 shred： 肉丝 shredded meat 切碎 mince：肉糜 minced meat 切丁 dice： 鸡丁 diced chicken 切柳 fillet ： 牛柳 filleted beef III. Rules of Naming Chinese Dish Names Many of the Chinese dishes are named after the ingredients or cooking methods. But there are also many dishes which are named by means of metaphor or are connected with allusions, history, legends, people or places, etc. Rules of naming Chinese dishes can be categorized into following categories: 1. Names with Cooking Materials and Ingredients Most Chinese dish names include cooking materials. These names clearly sho