中國飲食文化與翻譯(my version)課件

ChinesecuisineCultureandTranslation奧巴馬訪華時(shí)，對(duì)胡總書記說：他終于懂得了中國飲食文化的博大精深，什么都能與吃扯上邊。比如：謀生叫糊口，崗位叫飯碗，受雇叫混飯，花積蓄叫吃老本，混得好叫吃得開，受人歡迎叫吃香，女人漂亮叫秀色可餐，受到特殊關(guān)照叫吃小灶，不與他人分享叫吃獨(dú)食，受人傷害叫吃虧，男女嫉妒叫吃醋，猶豫不決叫吃不準(zhǔn)，不能勝任叫干什么吃的，付不起責(zé)任叫吃不了兜著走，辦事不力叫吃干飯，說話結(jié)巴叫口吃，還有什么不吃你這一套、吃山靠山，吃水靠水、吃一塹長(zhǎng)一智、吃力不討好、吃軟怕硬。胡總書記聽后很生氣，說：我們應(yīng)該好好總結(jié)一下中美關(guān)系，你卻總結(jié)中國飲食文化，是不是吃飽了撐的。Moreexpressionsrelatedto“吃”inChinese吃喝玩樂，日食，月食，蠶食，食言，嘗到甜頭，吃閉門羹，吃耳光，生吞活剝，對(duì)胃口、倒胃口，廢寢忘食，糟糠夫妻，酒囊飯袋，

酒杯一端，政策放寬；筷子一提，可以可以1.HowmanycuisinesarethereinChina?Whatarethey?

ShandongCuisineSichuanCuisineGuangdongCuisineFujianCuisineJiangsuCuisineZhejiangCuisineHunanCuisineAnhuiCuisine

魯菜川菜粵菜閩菜蘇菜浙菜湘菜徽菜ShandongCuisineconsistingofJinancuisineandJiaodongcuisine,characterizedbyitsemphasisonaroma香,freshness新,crispness脆

andtenderness嫩.tastingpungentwithshallotandgarlicsoupsaregivenmuchemphasisinShandongdishes.Jiaodong:cookingseafoodwithfreshandlighttaste.

爆炒腰花糟熘魚片九轉(zhuǎn)大腸糖醋鯉魚奶湯蒲菜theYellowRiverCarpinSweetandSoursauceFriedFishwithDistilledGrainsSauceBraisedintestinesinBrownSauceQuicklyFriedPigKidneyCattailinmilkysoupSichuanCuisineCharacterizedbyitsspicyandpungentflavor,emphasizingontheuseofchili,pepperandpricklyash.wildvegetablesandanimalsusuallychosenasingredientsfrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.GuangdongCuisine

(CantoneseCuisine)

tastingclear,light,crispandfresh,familiartoWesternerspoultryandbeastsusuallychosenbasiccookingtechniquesincludingroasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.soupsandsnacksZhejiangCuisineComprisinglocalcuisinesofHanzhou,NingboandShaoxingwinningitsreputationforfreshness,tenderness,softness,smoothnessofitsdishesHangzhouCuisineisthemostfamousoneamongthethree.

2.TasteisthecoreinChinesecuisine.

threeessentialfactorsinChinesecooking:

coloraromataste民以食為天，食以味為先。

五味調(diào)和，味道為王。

Fivechieftastes:

saltysweetsourbitterpungent心中如打翻了五味瓶(Allkindsoffeelingsswellup.)

TheaimofflavoringinChinesecuisineistoridanyunpleasanttasteandsmell,tohighlightthesourcetaste,toimproveandenrichitstaste.Allthesecanbeachievedonlywhenyouputproperamount,atpropertimeandwithproperheat.

五味調(diào)和是中國烹飪藝術(shù)所追求的最高境界。根據(jù)伊尹（夏末商初的廚師，被譽(yù)為‘廚神’），調(diào)和在于三樣?xùn)|西：水，火和味（五味）。3.Fryingisthemainwayofcooking

Thereareover30techniquesinChinesecuisine,includingdeep-frying,quick-frying,stir-frying,roasting,braising,simmering,smokingandstewing.

Thepopularityoffryingmaybeexplainedbymanyfactors:

Itmayhelptomixflavorsofdifferentmaterialstoimprovethetaste;Throughthemixture,thecolorandaromacanbeimproved;Ithelpstomaintainnutritionofdishesforitsshorttimeofcooking;

ItcaterstothedietofChinese:grainasthemainpartaccompaniedbyvegetables,togetherwithsomemeat.

Whenfrying,properfireandseasoningsaretwokeyelementsforcookstoproducecertainflavors.4..nutritionofChinesediet

神農(nóng)氏

扁鵲------安身之本，必資于食。救疾之速，必憑于藥。

Foodistheessentialsupplyforone’shealthwhilemedicineservesasarapidsolutiontoone’ssickness.

5.EtiquetteofChineseBanquets

Chinahaslongbeenknownasthe“l(fā)andofceremonyandpropriety”.Therearecertainmannersthatshouldbeobservedatbanquetsorformaldinners.First,

seatorder

Second,theorderofservingdishes

Third,thewaydishesaresetonthetable

chopsticks

6.translationofChinesemenu

Formenutranslation,theexpectedcommunicativefunctionamongthetargetreadersmustbeachieved.Thetargetreadersmustknowwhatthedishisabout;ifpossible,toappreciatethedelicatenaming.Redburnedlionhead？StewedporkballinbrownsauceHusbandandwife’sslungslice？PorkLungsinChiliSauceChickenwithoutsexuallife？

其實(shí)，童子雞是由小母雞作的……..Roastedpoussin;SpringchickenCuttingorprocessingmethods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SlicedShreddedDiced

FilletedMashedMincedCrushedBonedShelledPickledSkinnedStuffedwith;with…stuffingFlavors香酥麻辣醬汁紅燒糟溜魚香糖醋crispyspicy-peppered;chili;hotinsoysauceinbrownsauceindistiller’sgrains;infermentedricepastewithspicyandsoursaucesweetandsour椒鹽的蒜蓉的姜汁的五香的醉的SaltedandpepperedGarlicpastedGinger-juicedFive-spicedWine-preserved

AnoverviewofChinesemenu

1)tonamebasedonthematerials,ingredients,cookingmethods,cuttingmethods,flavorsetc;

鍋巴魷魚

SquidwithSizzlingRice

香菇菜心

floweringcabbage

withMushroom

油燜大蝦

BraisedPrawns

回鍋肉

Twice-cookedPorkwithPepperandChili

魚香肉絲

ShreddedPorkwithFishFlavor

糖醋里脊

SweetandSourPorkFilet酸辣白菜

FriedCabbagewithSourandSpicyflavor清蒸桂魚

SteamedMandarinFish剁椒鰱魚頭

StewedCatfishHeadwithChoppedChili

烤乳鴿

RoastYoungPigeon

荷葉粉蒸肉

SteamedFlour-coatedPork

WrappedinLotusLeaves

蟹粉豆腐

MincedCrabMeatandTofu

鹵鴨舌頭

DuckTongueStewedinMasterSauce

2)tonamefiguratively獅子頭

BraisedMeatBallsinBrownSauce龍虎斗StewedSnakeandWildCat/DragonFightingagainstTiger青龍過海GreenDragonsCrossingtheSea/VegetableSoup翡翠羹

VegetableSoup

鴛鴦火鍋

HotpotwithonehalfHotandanotherLight

芙蓉雞片F(xiàn)riedChickenSliceswithEgg-white羊蝎子

LampSpineHotpot青龍臥雪CucumberwithRefinedSugar3）tonameaccordingtoitsculturalallusion

叫花雞

beggar’schicked(bakedmud-coatedchicken)

霸王別姬SteamedTurtlesandChicken

Translateflexibly---ifallows,briefthefigurativenamingorculturalallusions;otherwise,introducethematerials,ingredients,cuttingmethods,cookingmethodsorflavors

Anothertranslationmethodisforeignization.肉夾饃

ChineseHamburger螞蟻上樹

BeanVermicelliwithSpicyMeatSauce泡菜

ChineseKimchi/ChineseSauerkraut餃子

ChineseRaviolitransliterationplusexplanation包子

baozi

StuffedBun餃子jiaozi

ChineseRavioli饅頭

mantou

SteamedBread

additional1.KungpaochickenKungpaochickenThedishisbelievedtobenamedafterDingBaozhen,alateQingDynastyofficial,aone-timegovernorofSichuan.HistitlewasGongBao.Thename"KungPao"chickenisderivedfromthistitleKungpaochicken丁寶楨原籍貴州，清咸豐年間進(jìn)士，曾任山東巡撫，后任四川總督。他一向很喜歡吃辣椒與豬肉、雞肉爆炒的菜肴，據(jù)說在山東任職時(shí)，他就命家廚制作“醬爆雞丁”等菜，很合胃口，但那時(shí)此菜還未出名。調(diào)任四川總督后，每遇宴客，他都讓家廚用花生米、干辣椒和嫩雞肉炒制雞丁，肉嫩味美，很受客人歡迎。后來他由于戍邊御敵有功被朝廷封為“太子少?！?，人稱“丁宮保”，其家廚烹制的炒雞丁，也被稱為“宮保雞丁”。二說：丁寶楨來四川，大興水利，百姓感其德，獻(xiàn)其喜食的炒雞丁，名曰“宮保雞丁”。三說：丁寶楨在四川時(shí)，常微服私訪。一次在一小肆用餐，吃到以花生米炒的辣子雞丁，叫家廚仿制，家廚以“宮保雞丁”名之。

2.佛跳墻BuddhaJumpsOvertheWall佛跳墻相傳這道菜是清同治末年(公元1874年)，福州錢莊一老板設(shè)家宴招待福建布政司周蓮，由其夫人親自操辦，采用雞，鴨、肉和海參，魷魚、魚翅、干貝、海米、豬蹄筋、火腿、羊肘、鴿蛋等18種原料，輔以紹酒、花生、冬筍、冰糖、白蘿卜、姜片、桂皮，茴香等配料，效法古人放在紹酒缸內(nèi)文火煨制而成，取名“福壽全”。周蓮大快朵頤，贊不絕口，回去即命衙廚鄭春發(fā)前來求教。鄭在用料上偏重海鮮，減少肉類，味道更加香醇可口。