饮食文化与翻译.pptVIP

Chinese Catering Culture and Translation How many cuisines are there in China? What are they? Shandong Cuisine consisting of Jinan cuisine and Jiaodong cuisine, characterized by its emphasis on aroma 香, freshness 新, crispness 脆 and tenderness 嫩. tasting pungent with shallot and garlic soups are given much emphasis in Shandong dishes. Jiaodong: cooking seafood with fresh and light taste. Sichuan Cuisine Characterized by its spicy and pungent flavor, emphasizing on the use of chili, pepper and prickly ash. wild vegetables and animals usually chosen as ingredients frying, frying without oil, pickling and braising are applied as basic cooking techniques. Guangdong Cuisine (Cantonese Cuisine) tasting clear, light, crisp and fresh, familiar to Westerners raptors and beasts usually chosen basic cooking techniques including roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. soups and snacks Zhejiang Cuisine Comprising local cuisines of Hanzhou, Ningbo and Shaoxing winning its reputation for freshness, tenderness, softness, smoothness of its dishes Hangzhou Cuisine is the most famous one among the three. The Art of Chinese Cooking Selection of raw material Combination of ingredients Cutting Seasoning Temperature Cooking methods Brainstorming (pair-work) Cooking methods (主要烹调方法） Cutting methods (主要刀法） Flavors / seasoning (主要口味） Cooking methods fried quick / stir fried deep fried steamed boiled braised stewed simmered Cutting or processing methods 切片 切丝 切丁 切柳 捣烂成泥 切碎(茸、末） 拍碎 去骨 去壳 腌制 剥皮 包馅 Flavors 香酥 麻辣 酱汁 红烧 糟溜 鱼香 糖醋 椒盐的 蒜蓉的 姜汁的 五香的 醉的 Translation of the Names of Chinese Dishes Typical translation mistakes 四喜丸子 Four Happiness Meatballs 夫妻肺片 Man and Wife Lung Slice 红烧狮子头 Red Burned Lion Head 驴打滚 Rolling Donkey 老虎菜 Tiger Dish 童子鸡 Chicken without Sex What are the characteristics of the above-mentioned English names of dishes Characters of the Names of Western Cuisine 西菜的