菜谱的翻译艺术演示课件.pptVIP

美食中华游;Chinese wokking is popular both at home and abroad with a longstanding reputation. Chinese flavors with a unique multinational style are delicious. (gastronomy);Main schools of the world cuisine;Composition of the Chinese cuisine 地方菜 regional / local wokking 宫廷菜 royal dishes 官府菜 Official cuisine 斋（寺院）菜 Buddhist dishes 少数民族菜 Ethnic specialties 各地名特小吃 Snacks and dim sums ;China’s Famous Eight of Cuisine;A glimpse of cuisine history;中华主要菜系Main Schools of Chinese Cuisine;中国烹调与口味Chinese Wokking and Flavors;1.烹???准备工作preparations for cooking;1.脱/剥壳shelling: 剥虾仁 Shelled shrimps 豌豆shelling pea pods 2.打鳞scaling: 去鱼鳞scaled fish 去虾线devein 3.剥皮skinning: 去皮青蛙skinned frog 4.去骨boning: 去骨鹅掌boned duck web 5.去核stoning/pitting: 去水果核stoning fruit;6.腌制pickling/ salted: 咸酸菜pickled vegetables 7.打芡dressing: 为煎鱼勾芡dressing a fried fish 8.刮皮scraping: 土豆scraping potatoes 9.削皮paring: 萝卜paring a turnip / a radish 10.剥皮peeling: 香蕉peeling a banana 11.刨丝grating: 土豆丝grating potato;2.刀功与备料Cutting and preparing supplies before cooking;1.切丁Dicing: 鸡丁 diced chicken; chicken cubes 2.切片Slicing: 切鱼片 sliced fish; fish slices 3.挡Cutting (open) : 挡鱼 cutting open a fish 4.捣烂Mashing: 捣薯泥 mashed potatoes; 蒜蓉 mashed garlic 姜蓉 mashed ginger 5.切碎Mincing 切肉末 minced meat; minced beef;6.片肉Filleting: 做腰片 filleting a kidney 7.切丝Shredding: 切肉丝 shredded meat; pork shreds 8.切柳filleting: 炸鱼柳 Fried fillet of fish 9.拍扁Flattening: 拍扁蒜苗 flattening garlic shoots 10.拍碎Crushing/ mashing 拍碎杏仁 crushing almond ;11.交叉切Roll cutting: 切胡萝卜丁 carrot cubes 12.切菱形Diamond cutting 切西芹 parsley slices 13. 琼浆 Agar-agar 明胶 gelatin; gelatine 14.玉米粉 Corn starch 苕粉 potato flour 15.竹芋粉 Arrowroot starch 木苕粉 tapioca flour;16.加填Stuffing 加填烧鸡 stuffed roast chicken 17.研磨Grinding 研磨胡椒black/ white pepper power 18.撇沫Skimming 搅打whipping 拌和mixing 20.烫 Scalding (a chicken) 21.燎毛Singi