飲食文化與翻譯

1、Chinese Catering Culture and Translation1How many cuisines are there in China? What are they? Shandong Cuisine Sichuan Cuisine Guangdong Cuisine Fujian Cuisine Jiangsu Cuisine Zhejiang Cuisine Hunan Cuisine Anhui Cuisine 魯菜川菜粵菜閩菜蘇菜浙菜湘菜徽菜2Can you list some characters of them respectively?3Shandong Cu

2、isine 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.4爆炒腰花 糟熘魚片 九轉(zhuǎn)大腸

3、糖醋鯉魚 奶湯蒲菜 the Yellow River Carp in Sweet and Sour sauceFried Fish with Distilled Grains Sauce Braised intestines in Brown Sauce Quickly Fried Pig Kidney Cattail in milky soup5Sichuan CuisineCharacterized by its spicy and pungent flavor, emphasizing on the use of chili, pepper and prickly ash. wild v

4、egetables and animals usually chosen as ingredients frying, frying without oil, pickling and braising are applied as basic cooking techniques.6Kung Pao Chicken cubes Boiled Fish with Bean Sprouts in Hot Chili OilMapo Tofu / Beancurd Twice Cooked PorkDouble Cooked Pork Slices 7Guangdong Cuisine (Cant

5、onese Cuisine) tasting clear, light, crisp and fresh, familiar to Westernersraptors and beasts usually chosenbasic cooking techniques including roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. soups and snacks8Sharks Fin Soup 魚翅湯 Steamed Sea Bass 清蒸石斑魚 Roasted Piglet 烤乳豬

6、 Roasted Piglet 烤乳豬 9Zhejiang CuisineComprising local cuisines of Hanzhou, Ningbo and Shaoxingwinning its reputation for freshness, tenderness, softness, smoothness of its dishes Hangzhou Cuisine is the most famous one among the three.10Longjing Shelled ShrimpBeggars ChickenWest Lake Fish in Vinegar

7、 Gravy Braised Dongpo Pork 11The Art of Chinese CookingSelection of raw material Combination of ingredients Cutting Seasoning Temperature Cooking methods12Brainstorming (pair-work)Cooking methods (主要烹調(diào)方法）Cutting methods (主要刀法）Flavors / seasoning (主要口味）13Cooking methodsfried quick / stir fried deep f

8、ried steamed boiled braised stewed simmered 炒爆煎 炸蒸煮燒煲 燉燜 煨sauteed instant boiled spiced baked smoked roastgrilled 嫩煎涮鹵 醬烘熏烤鐵板燒14Cutting or processing methods切片切絲切丁切柳搗爛成泥切碎(茸、末）拍碎去骨去殼腌制剝皮包餡SlicedShreded Diced Filleted Mashed Minced Crushed BonedShelled Pickled Skinned Stuffed with; with stuffing15Fla

9、vors 香酥麻辣醬汁紅燒糟溜魚香糖醋crispyspicy-peppered; chili; hot in soy sauce in brown sauce in distillers grains; in fermented rice pastewith spicy and sour sauce sweet and sour16椒鹽的蒜蓉的姜汁的五香的醉的Salted and peppered Garlic pasted Ginger-juiced Five-spiced Wine-preserved 17Translation of the Names of Chinese Dishes

10、18Typical translation mistakes四喜丸子 Four Happiness Meatballs 夫妻肺片 Man and Wife Lung Slice 紅燒獅子頭 Red Burned Lion Head 驢打滾 Rolling Donkey 老虎菜 Tiger Dish 童子雞 Chicken without Sex19What are the characteristics of the above-mentioned English names of dishesthe Yellow River Carp in Sweet and Sour sauceFried

11、 Fish with Distilled Grains Sauce Braised intestines in Brown Sauce Quickly Fried Pig Kidney Boiled Fish with Bean Sprouts in Hot Chili OilLongjing Shelled ShrimpWest Lake Fish in Vinegar Gravy Braised Dongpo Pork Let me think.20西菜的命名則更加強調(diào)直截了當,突出原料,極少使用類似中菜命名的修辭手段,雖少了藝術(shù)性,但多了實用性(周湘萍,2003)。 Characters

12、 of the Names of Western CuisineSugar Corn Pops 糖爆玉米花Ham & Eggs 火腿蛋Buckwheat Cakes 蕎麥餅Chilled Vegetable Juice 冰鎮(zhèn)蔬菜汁Smoked Salmon Rolls 煙熏桂魚卷Russian Black Caviar 俄國黑魚子醬 main ingredientminor ingredient cooking methodcountry of origin 21Translation PrinciplesCommunicative function -be understood by Eng

13、lish-speaking peopleeg. 夫妻肺片： Pork Lungs in Chili Sauce To promoting the dish3. To conveying Chinese culture eg. 驢打滾兒：Ludagunr Glutinous Rice Rolls Stuffed with Red Bean Paste221. Literal translation （直譯）中式菜肴絕大多數(shù)是寫實型菜名，通常含有原料名（主料、配料和調(diào)料）和烹飪法，英譯的時候可直譯，采用“烹調(diào)法+加工法+原料（主料+配料+調(diào)料）” 的格式。23b. 烹調(diào)法 + 主料名 + with

14、 + 配料名 a. 烹調(diào)法 + 主料名 熏魚 爆蝦 煨牛肉 炒腰片 蒸梭子蟹smoked fishquick-fried shrimpssimmered beeffried sliced pigs kidneysteamed sea crabs 燉栗子雞 奶油魚肚 冬菇菜心 蟹肉海參stewed chicked with chestnutsfried fish maw with cream sauce fried winter mushrooms with green cabbage fried sea cucumbers with crab meat 24d. 烹調(diào)法 + 加工法 + 主料名

15、 + with / in + 調(diào)料名 茄汁牛肉片 fried sliced beef with tomato sauce 蝦仁炒蘑菇 fried shelled shrimp with mushroom 肉片燒豆腐 stewed sliced pork with bean curd 紅燒獅子頭 stewed minced pork balls with brown sauce c. 烹調(diào)法 + 主料名 + with / in + 調(diào)料名紅燒肉 braised pork with brown sauce 鹽水蝦 boiled shrimps in salt water清燉甲魚 stwed tur

16、tle in clear soup 醋溜子雞 fried spring chicken with vinegar sauce 25What are they?西瓜雞紅燒獅子頭螞蟻上樹炸響鈴262. Free translation （意譯）有些中式菜名根據(jù)主料和配料色和形的特點，或經(jīng)烹調(diào)后菜肴的總體造型，起了具有寓意性或藝術(shù)性的名字，需意譯，根據(jù)菜名的原料和烹調(diào)方法照實譯出。如：一卵孵雙鳳 two phoenix hatched from one egg 鍋貼 pan-fried dumplings炸響鈴 deep-fried bean curd skin龍鳳會 stewed snake an

17、d chicken螞蟻上樹 bean vermicelli with spicy meat sauce一卵孵雙鳳 steamed chicken in water melon273. Literal translation & free translation直譯+意譯三鮮 湯 soup with fish, shrimp and pork balls炒 雙冬 fried saute mushrooms and bamboo shoots冬瓜 云腿 sliced Yunnan ham with white gourd翡翠 蝦仁 stir-fried shelled shrimps with p

18、eas284. Literal tranlation and explanation直譯+注釋地方特色的名菜（含有地名或人名），翻譯時直譯 “地名/ 人名 + 菜名” 或 “菜名+ .style” 如： 東坡肉 Dongpo braised port宋嫂魚羹 Sister Songs fish potage 北京烤鴨 Beijing roast duck 宮保雞丁 fried diced chicken in Chengdu Style成都子雞 stir-fried spring chicken in Chengdu Style292) 源于典故或民間傳說的菜名 （不反映原料和 烹飪方法）叫花雞 beggars chicked (baked mud-coated chicken) 30佛跳墻 Fotiaoqiang / Buddha-Jumps-Over-the-Wall (assorted meat and vegetables cooked in embers)Fujians most famous special dishcarefully prepared with sharks fin, abalone and more than 20 other ingredients. delicious dish