chinese-cuisine中国烹饪.ppt

狗不理包子 Goubuli Baozi 麻婆豆腐 Mapo’s Bean Curd 全家福 Happy Family — combination of shrimps, pork, beef, chicken and mixed vegetables with brown sauce 叫花子鸡 Beggar’s Chicken — toasted in lotus leaf and earth mud chicken, invented by two beggars in Qing Dynasty Chinese menus: “Informative+Appealing” Text Purspose of translating Chinese menus: Function + Faithfulness Principles and methods of translating Chinese menus Literal menus: Literal translation Figurative menus: 1) Faithfulness 2) Conciseness 3) Transliteration 4) Supplement Ⅳ Translation Exercises 1. 川菜麻辣浓香，京菜味重香浓，粤菜香脆清淡，沪菜油多味甜。 2. 说起中餐，人们都知道中餐烹饪以其“色、香、味、形”俱全著称于世。中国悠久的历史、广袤的疆土、好客的习俗，这些都孕育了中餐烹饪的独特艺术。中餐烹饪讲究原料的选配、食物的质地、佐料的调制、切菜的刀功、适时的烹饪，以及装盘艺术。最负盛名的中餐菜系有南方的粤菜、北方的鲁菜、东部的淮扬菜和西部的川菜，素有“南淡北咸，东甜西辣”之特点。 Chinese Traditional Culture (2)— Chinese Cuisine Culture Ⅰ Chinese Cuisine and Culture Ⅱ Special Terms Expressions Ⅲ Translation of Chinese Menus Ⅳ Translation Exercises Ⅰ Chinese Cuisine and Culture 1.1 A Brief Introduction 1. Chinese cuisine has a long history. 2. What the Chinese eat differs according to region, climate, tradition, wealth and personal preference. “For the people, food is heaven.” 3. A Chinese chef has more to consider than simply preparing food. He must make it attractive, with a harmonious blend of color and texture. He must balance hot and cold dishes, making sure that they conform to the principles of Yin and Yang. Harmony, Balance Harmonious blending of ingredients and balance in seasoning A balance of textures, flavors and colors Principles of Yin and Yang Five flavors: sour, hot, bitter, sweet and salty Four elements: color, aroma, flavor and shape 4. Throughout the country there is a great diversity of cuisine. China’s vast territory and long history have given birth to distinct regional cuisines. Eight well-known cuisines in China: Shangdong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hu