商务英语口译课件unit4.pptVIP

Dinner Party—A Review Unit Three Preparing  --Phrases Interpreting A. English to Chinese Business luncheon Soft drink Buffet reception Gourmet Preservative-free Gain popularity Propose a toast Continental breakfast Junk food French fries 工作午餐 软饮料 冷餐招待会 美食家 不含防腐剂 备受青睐 致祝酒词 欧式早餐 垃圾食品 炸薯条 Preparing  --Phrases Interpreting B. Chinese to English 款待 美味佳肴 忌讳 招牌菜 晚宴 菜系 用筷子 用餐举止 酸辣汤 酸奶 entertain Delicacies taboo Specialty Banquet/dinner major cuisines to handle chopsticks table manners Hot Sour Soup Yogurt Say something about the cuisines The 8 Cuisines in China 1. Shandong Cuinsine 鲁菜 Shallot（青葱） and garlic（大蒜） are usually used as seasonings so Shangdong dishes tastes pungent（辣） usually. 2. Sichuan Cuinsine 川菜 Characterized by its spicy and pungent （麻辣）flavor. 3. Guangdong Cuinsine 粤菜 Its basic cooking techniques include roasting,(烧烤) stir-frying（炒）, deep-frying（油炸）, braising（焖）, stewing（炖） and steaming（蒸）. 4. Fujian Cuinsine 闽菜 Fujian Cuisine is distinguished for its choice seafood（海鲜）, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their “pickled taste”（卤味）. 5. Jiangsu Cuinsine 苏菜 The flavor of Huaiyang Cuisine is light（清淡）, fresh and sweet and with delicate elegance；the melon carving technique（瓜雕） is especially well known ； 6. Zhejiang Cuinsine 浙菜 Zhejiang Cuisine, not greasy（不油腻）, wins its reputation for freshness, tenderness, （软滑）. 7. Hunan Cuinsine 湘菜 It characterizes itself by thick and pungent（辣） flavor. Chili（红辣椒）, pepper（青辣椒） and shallot（青葱） are usually necessaries in this division 8. Anhui Cuinsine 徽菜 Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing (煨，炖)。 Sentences translating----- 1. 川菜最大的特点是品种多，口味重，以麻辣著称。 Sentences translating----- 2. 粤菜强调清炒浅煮，选料似乎不受限制。 Sentences translating----- 3. 为史密斯大使阁下和夫人干杯