美食翻譯課件

1

Lecture2

EnglishTranslationofChineseCuisine2contents:1.ChineseCuisineCulture1.1HistoryofChineseCuisine1.2TheChinesePhilosophyonDieteticHealth1.3TraditionalFourSchoolsClassification1.4ABriefintroductiontoChineseCuisine1.5EightChineseCuisine3contents:2.TableEtiquette2.1ChineseTableEtiquette2.2WesternTableEtiquette3.EnglishTranslationofChineseCuisine3.1EnglishTranslationofCookingMethods3.2EnglishTranslationofCuttingTechniques飲食文化特點(diǎn)風(fēng)味多樣四季有別講究美感注重情趣食醫(yī)結(jié)合1.1TheHistoryofChineseCuisine

ThehistoryofChinesecuisinemaybetracedbacktoPekingManandhiscontroloffireandtheinventionofsomeformofcooking,some400,000yearsago.SomeaccountsofthehistoryofChinesecuisinetakesthebeginningtotheChinese

stoneage,wherethecultivationofriceandtheproductionofnoodles,bothtypicalrepresentationsofChinesecuisineasitisknowntoday,areidentifiedfromarchaeologicalfindings.Overthecenturies,asnewfoodsourcesandtechniqueswereinvented,theChinesecuisineasweknowitgraduallyevolved.The"Silkroad"istheconventionaltermfortheroutesthroughCentralAsialinkingtheIranianplateauwithwesternChina;alongthistraderoutepassedexoticfoodstuffsthatgreatlyenlargedthepotentialforChinesecuisines."itwouldsurprisemanyChinesecookstoknowthatsomeoftheirbasicingredientswereoriginallyforeignimports,".Sesame,peas,onions,corianderfromBactria巴克特里亞（大夏古國）andcucumberwereallintroducedintoChinafromtheWestduringtheHandynasty".Chopsticks,whicharemadefromallsortsofmaterialsandwhichareoneofthehallmarksoftheChinesetable,havebeenusedaseatingutensilsatleastasfarbackastheZhouDynasty.Stir-frieddishesbecamepopularduringtheTangDynasty.Thestir-frymethodofcookingwasinventedoutofnecessity,inordertoconserveexpensiveandscarcefuel.1.2TheChinesePhilosophyonDieteticHealth

Yinandyang.Hotandcold.Maleandfemale.ThephilosophyofyinandyangliesattheheartofChineseculture.ThefirstreferencestoyinandyangcomefromtheIChing(易經(jīng)),thefiveclassicworkscompiledandeditedbyConfucius.Takenliterally,yinandyangmeanthedarksideandsunnysideofahill.Peoplecommonlythinkofyinandyangasopposingforces.However,itisreallymoreappropriatetoviewthemascomplementarypairs.TheChinesebelieveproblemsarisenotwhenthetwoforcesarebattling,butwhenthereisanimbalancebetweenthemintheenvironment.Floods,divorce,orevenafireinthekitchen–allcanbeattributedtodisharmonyintheforcesofyinandyang.Thisisthetraditionalsymbolfortheforcesofyinandyang

sometimesdescribedastwofishswimmingheadtotail.YinQualities:BoilingSteamingYangQualities:Deep-fryingRoastingStir-fryingCookingMethods

TypesofFoodsYinFoodsYangFoodsBeanSproutsBambooCabbageBeefCarrotsChickenCrabEggsCucumberGingerDuckGlutinousRiceTofuMushroomsWatercressSesameOilWaterWine油條Friedbreadstick

皮蛋preservedegg

100-yearegg臭豆腐Stinky（smelly）tofu

火鍋Hotpot

春卷Springrolls

豆?jié){Soybeanmilk

中國傳統(tǒng)小吃英文譯名

窩頭steamedcorn-bread

油條

Friedbreadstick米粉

Ricenoodles4.

紫菜湯Seaweedsoup5.

饅頭

steamedbuns,steamedbread

6.

蛋花湯Egg&vegetablesoup7.

咸鴨蛋

Saltedduckegg8.

包子steamedstuffedbun9.

餛飩hundun,dumpling10.年糕NewYearcake

1.3TraditionalFourSchoolsClassifications

Lu(Shandong)

Yang(Su)Yue(Guangdong/Cantonese)Chuan(Sichuan)Beijingcuisine

Imperial

Aristocrat

Tianjin(Jin)

Northeastern

Liao

Shanxi(Jin)

Huaiyang

Anhui(Hui)

Shanghai(Hu)

Zhejiang(Zhe)

Henan(Yu)

Hubei(E)

Chiuchow(Chaozhou)

Hakka(Kejia)

Fujian(Min)

Hainan(Qiong)

HongKong

Macanese

Guizhou(Qian)

Hunan(Xiang)

Jiangxi(Gan)

Shaanxi(Qin)

Yunnan(Dian)

23Traditionally,theChineseancestorsandsagesheldaconservativeattitudetowardsex,butplacedgreatemphasisoncuisine.Therefore,inChina,cuisinenotonlyhasdevelopedhighly,butalsohasagreatimportance.ChineseandEnglishproverbs

－秀色可餐－食色，性也（Confucius

孔子）－飲食男女，人之大欲存（Confucius孔子）－日啖荔枝三百顆，不辭長做嶺南人。（SuShi蘇軾）一騎紅塵妃子笑，無人知是荔枝來

(DuMu杜牧)

－無竹令人俗，無肉使人瘦。若要不俗又不瘦。餐餐筍煮肉（SuShi蘇軾）

26TheChinesecuisinedemandsthecompletepresenceofcolor,shape,aromaandtaste.Chinesecooksalsopayspecialattentiontofiretemperaturetoproducecertainflavors.Chinesepeopleareexpertsateating.Tothewesterners’surprise,theyeatallkindsofanimasandcertainanimal’sviscera(內(nèi)臟）aswell.

Liverisnutrimentalforblood.Kidneyisnutrimentalforkidney.27

RaredelicaciesinthemenuofChinesecuisinePetrel’snest(燕窩)Bear’spalm(熊掌)Elephant’snose(象鼻)Shark’sfin(魚翅)Dragon’s(snake’s)gall(蛇膽)28Westerncuisineplacesemphasisonscienceandnutrition.WhileChinesecuisineattachesimportancetoartistry.Eventhearrangementofthetablewareisnotasimplematter.Ithastobedoneartistically.Crossedchopsticksarepermissibleinadimsumrestaurant.Thewaiterwillcrossthemtoshowthatyourbillhasbeensettled,oryoucandothesametoshowthewaiterthatyouhavefinishedandarereadytopaythebill.

30I.Lu(Shandong)Cuisine

wheatbunsandpancakesarethestaplefood(主食）here.Populardishesare:DezhouBraisedChicken（德州扒雞）Roastpork（烤肉）Nine-bendspigintestines(九轉(zhuǎn)大腸）thelarge[small]intestine大[小]腸31Swallow’snestinconsommé(清燉燕窩）Friedoysters（炸蠣黃）Steamedredporgy（清蒸加吉魚）學(xué)名真鯛Conchinbrownsauce（紅燒海螺）MilkSoupofCattail(奶湯蒲菜)九轉(zhuǎn)大腸糖醋鯉魚油爆雙脆水晶蝦球33PekingRoastDuckManchuandHanOverallFeast（滿漢全席）ItmarkedthepeakoftheBeijingcuisine.Itconsistedofnearly200colddishesanddozensofrefreshments（茶點(diǎn)）andpastries(甜點(diǎn)）.ThemaincourseswereManchustyleroastdishes,sharkfin,ediblebird’snest,seacucumbers(海參）,jellyfish(海蜇）andabalone（鮑）servedinsouthernstyle.342.BeijingCuisine

PekingRoastDuckManchuandHanOverallFeast（滿漢全席）352.BeijingCuisine

PekingRoastDuckManchuandHanOverallFeast（滿漢全席）36II.Yue(CatoneseCuisine)Guangdongcuisineisfamousforitswideandstrictselectionofingredients.Seafoodandgame（野味）

foodarethefirst-ratecourses.Apartfromchicken,duckandgoose,pigeon,partridge（山鶉）andquail（鵪鶉）alsomakedelectable（highlyenjoyable,esppleasingtothetaste）dishes.“不問鳥獸蟲蛇，無不食之”（南宋）37Someofthebest-knowndishesare:RoastSucklingPig(烤乳豬）,BattleBetweentheDragonandtheTiger（龍虎斗）,Salt-bakedDuck（咸烘鴨）,DogmeatCasserole（狗肉砂鍋）,38FivefeaturesofCantoneseCuisinePure(清）,fresh（鮮）,tender（嫩）,flowing（滑）,crispy（爽）五蛇羹烤乳豬40III.Chuan(FeaturesofSichuanCuisine)

SichuanCuisine

isoneofthemostfamousChinesecuisinesintheworld.

Characterizedbyitsspicyandpungentflavors,

Sichuancuisine,

withamyriadoftastes,

emphasizestheuseofchili.

Pepperandpricklyasharealwaysinaccompaniment,

producingthetypicalexcitingtastes.

Garlic（蒜）,

ginger（姜）andfermentedsoybean（腐乳）

arealsousedinthecookingprocess.

Wildvegetablesandmeatsareoftenchosenasingredients,

whilefrying（煎、炒）,

fryingwithoutoil（干鍋），pickling（腌、泡）andbraising（燜）

areusedasbasiccookingtechniques.

Itcanbesaidthatonewhodoesn'texperienceSichuanfoodhasneverreachedChina.

41Avarietyofflavor:hotandsoursauce(酸辣味）Tastyfish-flavoredsauce(魚香味)Numbinglyspicysauce(麻辣味)Smokedflavorsauce(煙熏味)42Fish–flavoredPorkshreds（魚香肉絲）FuqiOxLungSlice（夫妻肺片）MapoBeanCurd(麻婆豆腐）CrispyChunksofRice（鍋巴肉片）Twice-cookedPork（回鍋肉）Fish-flavoredEggplant（魚香茄子）DicedChickenwithChilliandPeanuts切成小四方塊形狀的肉（宮保雞丁）麻婆豆腐宮爆雞丁魚香肉絲44IV.SuCuisineItattachesimportancetosimmering,stewing,braising,boilingincoveredpotandsteaming.Muchofthefoodisfried.Sesameoilandvinegararefrequentlyused.Inaddition,spiceslikegarlic,gingerandsmallredpepperarealsoused.Theseasoningstendtobesweeterwithmoresugaranddarksoyusedintheirpreparations.45Itischaracterizedbytheabundantproductionoflakefoodandseafood.Itisalsofamousforexquisitelycraftedsnacks(小吃）.SomeofthefamousdishesincludeWestlakeFishwithVinegar（西湖醋魚）Lion’sHeadMeatballs（獅子頭）WuxiSoftPorkRibs（無錫軟骨）SalineDuck（鹽水鴨）

2.1ChineseTableEtiquette1

正門“面門為上、以右為上、離遠(yuǎn)為上”座次順序212正門

2.tableetiquette1

正門座次順序2345

2.1ChineseTableEtiquette

2.1ChineseTableEtiquette主人1357642第一主人154362第二主人正門正門

2.1ChineseTableEtiquette

2.1ChineseTableEtiquette座次順序12門門1212345門兩桌橫排兩桌豎排五桌豎排門123123456門三桌豎排六桌橫排123456門7七桌橫排桌次排列使用轉(zhuǎn)盤式桌子的禮儀轉(zhuǎn)盤旋轉(zhuǎn)方向應(yīng)從一號(hào)貴賓到二號(hào)貴賓。等菜肴轉(zhuǎn)到自已面前時(shí)，再動(dòng)筷子。別人正在夾菜時(shí)不要轉(zhuǎn)動(dòng)轉(zhuǎn)臺(tái)。自己正在轉(zhuǎn)動(dòng)轉(zhuǎn)臺(tái)的時(shí)候如果有人突然要夾菜，則應(yīng)當(dāng)控制轉(zhuǎn)臺(tái)使之停下來，等此人夾好后再繼續(xù)轉(zhuǎn)動(dòng)轉(zhuǎn)臺(tái)。如果別人正在轉(zhuǎn)動(dòng)轉(zhuǎn)臺(tái)，則要等轉(zhuǎn)臺(tái)停下來之后在夾菜，千萬不要“筷子追著轉(zhuǎn)臺(tái)跑”。2.2WesternTableEtiquette中餐吃的是美味佳肴西餐吃的是風(fēng)度氣質(zhì)！

哈爾濱工業(yè)大學(xué)全校選修課2.2WesternTableEtiquette

叉子固體在左側(cè)刀勺及液體在右側(cè)正式晚宴“餐具從外側(cè)用起”、“別人的用餐錯(cuò)誤不提醒”中式動(dòng)物內(nèi)臟動(dòng)物的頭腳寵物珍稀動(dòng)物淡水魚無鱗無鰭的魚穆斯林：不吃動(dòng)物血、酒、驢、狗肉西方六不食開胃菜（堅(jiān)果、小塊的魚或肉）面包（鮮面包、烤面包）湯（紅湯、白湯、清湯）主菜（魚、肉、雞、面食、牛排）蔬菜沙拉點(diǎn)心（餅干、餡餅、三明治、通心粉、土豆片、烤土豆）甜品（布丁、冰激凌）水果咖啡/茶西餐上菜順序2.2WesternTableEtiquette

女士優(yōu)先（女主人：主位/男主人：第二主位）恭敬主賓（男女主賓分別僅靠女主人和男主人）以右為尊（男主賓坐于女主人右側(cè)，女主賓坐于男主人右側(cè)）距離定位（距主位近的位子高于距主位遠(yuǎn)的位子）面門為上（面對(duì)餐廳門的位子高于背對(duì)餐廳門的位子）交叉排列（男&女，生人&熟人）西餐中的座次安排2.2WesternTableEtiquette

男主人(9)(5)(8)⑴DOOR(4)女主人(10)(7)(6)(3)(2)男女主人分坐于兩側(cè)位次的排列(2)男主人(9)(8)(4)女主人10(7)(6)(3)(1)(5)男女主人居中而坐時(shí)位次的排列DOOR西餐中的座次安排2.2WesternTableEtiquette

女賓乙男主人女主人男主賓女主賓男賓乙女賓甲男賓甲DOOR男賓乙西餐中的座次安排男女配偶坐成斜對(duì)角2.2WesternTableEtiquette

刀叉的使用幾道菜會(huì)放置幾套刀叉，每套餐具使用一次，刀叉由外向內(nèi)取用切割食物時(shí)，雙肘下沉,不可弄出聲響;被切割的食物剛好適合一下子入口;餐刀的刀口永遠(yuǎn)朝內(nèi)；暗示此菜尚未完畢→左叉右刀，刀口向內(nèi)，叉子則是弓朝上，齒朝下,刀叉呈“八”字（忌十字形）請(qǐng)侍者收走刀叉、餐盤→刀口向內(nèi)，左叉右刀并排縱放注:英式：左叉右刀，一邊切割、一邊叉食

美式：左叉右刀，一口氣把餐盤里要吃的東西全部切割好，然后把右手里的餐刀斜放在餐盤前方，將手中的餐叉換到右手，然后開始吃。2.2WesternTableEtiquette

餐巾坐下后，馬上將餐巾平鋪在自己并攏的大腿上正方形餐巾：對(duì)折成等腰三角形，直角朝向膝蓋方向長方形餐巾：對(duì)折后，折口向外平鋪用餐期間離開餐桌，將餐巾放于椅子上，表示暫時(shí)離開用餐完畢離開餐桌，將餐巾放在隨意地折疊后放在餐桌上的餐盤左方用餐期間與人交談前，應(yīng)先用餐巾輕輕地擦一下嘴61Thereareabout50methodsofcookingintheChinesecuisine,amongwhichthebasiconesinclude

煮煲/燉燒/燜/燴煎炒爆炸BoiledstewedbraisedfriedStir-friedQuick-friedDeep-fried3.EnglishTranslationofChineseCuisine3.1EnglishTranslationofcookingmethods62扒煸煨熏烤烘蒸FriedandsimmeredsauteedsimmeredsmokedRoast,barbecuedbakedsteamed63烹熬烙熘涮鹵quick-friedinhotoilandstirredinsauceBoiled/stewedbakedSauteed/quick-friedDip-boiledPot-stewed64泡熗白灼清蒸清燉紅燒麻辣醬爆魚香糖醋pickledBoiledanddressedscaldedSteamedinclearsoupStewedinclearsoupBraisedinbrownsauceInnumbinglyspicysauceInbeansauceIntastyfish-flavoredsauceWithsweetandsoursauce65宮保脆皮香酥干煸鹽水家?；劐佄逑鉝ithchiliandpeanutsCrispyinspicysauceCrispyfriedDry-sauteedBoiledinsaltwaterHomestyleDouble-sauteedspiced66砂鍋三鮮咖喱粉蒸醉豆豉椒鹽怪味IncasseroleThreedelicaciesWithcurrySteamedinriceflourLiquor-preservedInblackbeansauceWithpepperandsaltMulti-flavored67切、削切片切絲切碎切丁切柳去骨cuttingslicingshreddingmincingdicingfilletingboning3.2EnglishTranslationofcuttingtechniques68去皮刮鱗剁末刻、雕釀腌浸\泡去殼刨絲skinning/peelingscalingmashingcarvingstuffingpicking/saltingmarinatingshellinggrating69

中式菜名的特點(diǎn)中式菜名林林總總，多姿多彩，其命名方式也頗有講究：既有現(xiàn)實(shí)主義的寫實(shí)手法，又又浪漫主義的寫意筆調(diào)；既蘊(yùn)涵著深刻的歷史文化背景又充滿著民俗情趣和地方風(fēng)味。有的菜名，可以說，已不再是一個(gè)單純的菜名，而是一個(gè)令人賞心悅目的藝術(shù)品了。有的菜名背后甚至流傳著一首今愁古恨的悲歌，或是一個(gè)動(dòng)人的傳說。（王秉欽）703.3EnglishTranslationofChineseCuisine(一)寫實(shí)型：直譯法（literaltranslation)1.以烹調(diào)方法開頭的翻譯方法（1）烹調(diào)法+主料（形狀）炒鱔片

炸蝦球Stir-friedEelSlicesfriedprawnballs煨牛肉

燒鵝

SimmeredBeef

roastgoose

清蒸鱸魚腩

涮羊肉

Steamedperch-flankinstantboiledmutton71(2）烹調(diào)法+主料（形狀）+(with)輔料釀豆腐Beancurdstuffedwithmincedpork油燜筍Stewedbambooshootswithsoysauce紅燒青魚StewedblackcarpwithbrownSauce酸溜子雞Friedspringchickenwithvinegarsauce茄汁魚球Friedfishballswithtomatosauce蠔油魚唇braisedfishlipswithoysteroil72鴛鴦?dòng)种改菐讟硬说溃骸斑@兩樣看不出是什么東西，大老爺送來的。這一碗是雞髓筍，是外頭老爺送上來的。（《紅樓夢》）

PointingattwodishesinahamperYuanyangremarked:“Wedon’tknowwhattheseare,theyarefromtheElderMaser.

Thisbowlofbamboo-shootswithchickenmarrowisfromLordZhen.

（《楊憲益、戴乃迭譯）73（3）烹調(diào)法+主料（形狀）+(with,in)調(diào)料砂鍋栗子雞

stewedchickenwithchestnutsinearthenpot辣味燴蝦球

BraisedPrawnBallsWithChilli/ChiliSauce清燉豬蹄

StewedPigHoofinClearSoup荷葉粉蒸雞Steamedchickeninlotusleafpackets

素什錦豆腐Braisedbeancurdwithmixedvegetables

742.以主料開頭的的翻譯方法

(1)主料（形狀）+(with)輔料杏仁雞丁

ChickenCubeswithAlmond牛肉豆腐

BeefwithBeancurd雞絲涼面

ColdNoodleswithChicken

(2)主料（形狀）+(with,in)調(diào)料糖醋魚

FishwithSweetandSourSauce椒鹽排骨

SpareRibswithPepperandSalt米酒魚卷

FishRollswithRiceWine753.以原料形狀或口感開頭的翻譯方法

(1)

口感+烹法+主料水煮嫩魚

TenderStewedFish香煎雞塊

FragrantFriedChicken酥炸芋球

CrispDeep-friedTaroBall(2)形狀（口感）+主料+(with)輔料陳皮兔丁

DicedRabbitwithOrangePeel時(shí)蔬雞片

SlicedChickenwithSeasonalVegetables冬筍牛肉絲

FriedBeefShredswithBambooShoots76(3)形狀(口感)+主料+(with)調(diào)料茄汁魚片

SlicedFishwithTomatoSauce黃酒脆皮蝦仁

CrispShrimpswithRiceWineSauce糖醋咕咾肉

FriedPorkSliceswithSweetandSourSauce77（二）寫意型---意譯龍鳳會(huì)Stewedsnake&chicken全家福Stewedassortedmeats螞蟻上樹Beanvermicelliwithspicymeatsauce游龍戲鳳Stir-friedprawns&chicken78（二）寫意型---意譯龍鳳會(huì)Stewedsnake&chicken全家福Stewedassortedmeats螞蟻上樹Beanvermicelliwithspicymeatsauce游龍戲鳳Stir-friedprawns&chicken79（三）半寫實(shí)半寫意型---直譯+意譯三蛇龍虎斗:Fricasseesnakeandcat鳳爪燉甲魚:steamedturtleandchicken’sfeetsoup木須肉:friedporkwithscrambledeggsandfungus80翡翠蝦仁:stir-friedshrimpswithpeas牡丹蔬菜:friedmushroomsandbambooshootsinpeony(牡丹,勺藥)shape芙蓉雞片:friedchickensliceswitheggwhite(蛋清)81剛才我叫雪雁告訴廚房里給姑娘做了一碗火肉白菜湯，加了一點(diǎn)兒蝦米兒，配了點(diǎn)青筍紫菜。姑娘想著好么？（紅樓夢）IjusttoldXueyantogetthekitchentoprepareyouabowlofcabbagesoupwithhamanddriedshrimps,aswellasbambooshootsandlaverinit.Isthatallright?(楊憲益）82（四）典故型---直譯+意譯+解釋

1.以人名、地名命名的，人名地名用音譯，菜名用直譯的方法東坡肉

DongpoBraisedPork宋嫂魚羹

SongsaoFishPotage北京烤鴨

BeijingRoastDuck東江醸豆腐BeancurdstuffedwithmincedporkinDongjiangstyle832.有些菜名是以傳說、典故命名的，則按照“寫實(shí)型”菜名的譯法直接譯出該菜肴的原料及烹調(diào)方法，然后用括號(hào)加上該菜名的直譯和解釋。如：佛跳墻assortedmeatandvegetablescookedinembers(Fotiaoqiang—luredbyitssmell,eventheBuddhajumpedthewall)

842.有些菜名是以傳說、典故命名的，則按照“寫實(shí)型”菜名的譯法直接譯出該菜肴的原料及烹調(diào)方法，然后用括號(hào)加上該菜名的直譯和解釋。如：佛跳墻assortedmeatandvegetablescookedinembers(Fotiaoqiang—luredbyitssmell,eventheBuddhajumpedthewall)

大救駕ShouxianCounty’skernelpastry(Dajiujia—asnackthatoncecametotherescueofanemperor)

85佛跳墻Thisisawell-knowndishofFuzhou.Itismadeofanassortmentofmaterials:shark‘sfin,shark’slip,fishmaw,abalone,squid,seacucumber,chickenbreast,duckchops,porktripe,porkleg,mincedham,muttonelbow,driedscallop（扇貝）,winterbambooshoots,mushrooms,andsoon,Theseareseasonedandsteamedseparatelyandthenputintoasmall-mouthedclayjartogetherwithcookingwineandadozenorsoboiledpigeoneggs.Thejariscoveredandputonintensefirefirstandthensimmeredforsometimeonslowfire.Fourorfiveouncesofalocalliquorisaddedintothejar,whichiskeptsimmeringforanotherfiveminutes.Thenthedishisready.86佛跳墻原名福壽全。光緒二十五年(1899年)，福州官錢局一官員宴請(qǐng)福建布政使周蓮，他為巴結(jié)周蓮，令內(nèi)眷親自主廚，用紹興酒壇裝雞、鴨、羊肉、豬肚、鴿蛋及海產(chǎn)品等10多種原、輔料，煨制而成，取名福壽全。周蓮嘗后，贊不絕口。后來，衙廚鄭春發(fā)學(xué)成烹制此菜方法后加以改進(jìn)，到鄭春發(fā)開設(shè)“聚春園”菜館時(shí)，即以此菜轟動(dòng)榕城。有一次，一批文人墨客來嘗此菜，當(dāng)福壽全上席啟壇時(shí)，葷香四溢，其中一秀才心醉神迷，觸發(fā)詩興，當(dāng)即漫聲吟道：“壇啟葷香飄四鄰，佛聞棄禪跳墻來”。從此即改名為佛跳墻。

87大救駕ShouxianCounty’skernelpastry(Dajiujia—asnackthatoncecametotherescueofanemperor)

88由來:公元956年，后周世宗征淮南，命大將趙匡胤率兵急攻南唐(今日的壽縣)。南唐守軍誓死抵抗，戰(zhàn)斗激烈，趙匡胤久攻不下，差點(diǎn)兒誤了軍機(jī)。歷經(jīng)整九個(gè)月的圍城之戰(zhàn)，趙匡胤終于打進(jìn)了壽縣。由于操勞過度，趙匡胤一連數(shù)日，水米難進(jìn)，急壞了全軍將士。這時(shí)軍中一位廚師，向壽縣有經(jīng)驗(yàn)的廚師請(qǐng)教后，采用優(yōu)質(zhì)的面粉、白糖、豬油、香油、青紅絲、桔餅、核桃仁等作主料，精心制作成帶餡的圓形點(diǎn)心，送進(jìn)帥府。趙匡胤只覺一股香氣襲來，再看桌上擺著的點(diǎn)心形狀美觀，不覺心動(dòng)。他拿起一只放進(jìn)嘴里，只覺香酥脆甜十分可口。再仔細(xì)看那餡心，有如白云伴著彩虹一般美麗清爽，于是一連吃了許多，身子頓覺增加了力氣。此后，他連續(xù)吃了幾次，很快恢復(fù)了健康，還率領(lǐng)軍隊(duì)又連續(xù)打了幾個(gè)大勝仗。后來，趙匡胤黃袍加身，當(dāng)上了大宋朝的開國皇帝，不時(shí)談起南唐一戰(zhàn)，對(duì)在壽縣吃的點(diǎn)心總有念念不忘之意。他曾對(duì)部下說：“那次鞍馬之勞，戰(zhàn)后之疾，多虧它從中救駕呢?！庇谑潜憬羞@種糕點(diǎn)為“大救駕”。89叫花雞

bakedmud-coatedchicken(beggar’schicken)90Beggar’sChicken---Thereisalegendarystoryconnectedtoit.Longlongagotherewasabeggar.Onedayhestoleachickenandwaspursuedbytheowner.Hewasalmostcaughtwhenhesuddenlyhituponagoodidea.Hesmearedthechickenalloverwithclay,whichhefoundnearbyandthrewitintothefirehehadbuilttocookit.Afteralongwhilethebeggarremovedthemud-coatedfromthefire.Whenhecrackedopentheclayhefound,tohisastonishment,thattheclaytogetherwiththefeatherhadformedahardshellinwhichthechickenhadbeenbakedintoadeliciousdishwithwonderfulflavor.Thatnighthehadaveryenjoyablemeal.Hencethenameofthedish.

91也可用音譯+釋意法

，如翻譯四川名小吃擔(dān)擔(dān)面，在菜名后面可加一段解釋的文字：

DandanNoodle

92

DandanNoodle

Thissnackisakindofhot-spicednoodlesorspicypeanutnoodles.Itisfavoredwithasaucecontainingdriedshrimp,shreddedpreservedvegetables,crushedroastedpeanuts,sesameseeds,chilioil,soysauce,vinegarandgarlic.Dandanreferstoshoulderpoles.Intheearliesttimewhenanoodlepeddlershoulderhispole,heusuallycarriedtwobasketsoneithersideashewalkedalongstreets.Thebasketscontainedhisnoodlesandsauce.Hesoldhisnoodlestopassers-byandresidentswholivedonthestreets.AndgraduallylocalpeoplecalleditDandanNoodle.933.藥膳型→藥名“簡譯+注釋” 藥膳是中國古代傳統(tǒng)飲食療法的一種。藥膳既具有營養(yǎng)價(jià)值作用，又有防病治病、健體強(qiáng)身、延年益壽的醫(yī)藥功效，受到廣大食客的喜歡。這些藥膳的翻譯，不僅應(yīng)該譯出菜肴的原料和烹調(diào)方法，還應(yīng)該簡要說明主要的藥理作用，以體現(xiàn)出藥膳的風(fēng)味和功效。如：94ChinesemedicinalcuisineisuniqueinChinaandhasalonghistory.

SunSimiao,

aleadingTangDynastydoctor,

oncesaid,

“Foodhasthefunctionofeliminatingevilinfluencesa