中国饮食相关文化知识与翻译(my version).ppt

Chinese cuisine Culture and Translation;;More expressions related to “吃” in Chinese 吃喝玩乐，日食，月食，蚕食， 食言， 尝到甜头，吃闭门羹，吃耳光， 生吞活剥，对胃口、倒胃口， 废寝忘食， 糟糠夫妻， 酒囊饭袋， 酒杯一端，政策放宽；筷子一提，可以可以; Chinese people are quite open to absorb delicacies from the world, such as corn， tomato and hot pepper from America，peanuts from Brazil，from America，spinach from Iran, carrot from Europe, eggplant from India.;1. 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. ;爆炒腰花 ;Sichuan Cuisine;Guangdong Cuisine (Cantonese Cuisine) ;Sharks Fin Soup 鱼翅汤 ;Zhejiang Cuisine;Longjing Shelled Shrimp; 2. Taste is the core in Chinese cuisine. three essential factors in Chinese cooking: color aroma taste 民以食为天，食以味为先。 五味调和，味道为王 。; Five chief tastes: salty sweet sour bitter pungent 心中如打翻了五味瓶( All kinds of feelings swell up.) ; The aim of flavoring in Chinese cuisine is to rid any unpleasant taste and smell, to highlight the source taste, to improve and enrich its taste. All these can be achieved only when you put proper amount, at proper time and with proper heat. 五味调和是中国烹饪艺术所追求的最高境界。根据伊尹（夏末商初的厨师，被誉为‘厨神’），调和在于三样东西：水，火和味（五味）。;3. Frying is the main way of cooking There are over 30 techniques in Chinese cuisine, including deep-frying, quick-frying, stir-frying, roasting, braising, simmering, smoking and stewing. ; The popularity of frying may be explained by many factors: It may help to mix flavors of different materials to improve the taste; Through the mixture, the color and aroma can be improved; It helps to maintain nutrition of dishes for its short time of cooking; It caters to the die