中国文化英文之中国菜Chinese-cuisine.pptx

Chinese CuisineQuestion:ChinesecuisineTurkishcuisineFrenchcuisinewhatarethethreesystemsofcuisinesenjoyingthegreatestworldpopularity?Acommonsaying:Therearethreeluxuriesinoneslife:AnAmericanhouse,AJapanesewife&Chinesefood.ThecriteriaofbeingagoodChinesedish:ColorAroma/smellTaste/flavorSomeWords&Expressions:菜菜:CuisineDishCourseHomedishlocalspecialtiesSnacksSnackstallIngredients:AnimalsvisceraLiverkidneyPetrelsnestBearspalmSharksfinChickenswingDuckslegFlavor or taste:Sour/SweetBitter/SaltyPungent/hot/spicyFragrantTender/CrispTough/FreshGreasyLight/heavyflavorHistory of Chinese CuisineChinese Culinary ArtsLocal Cuisines in ChinaTranslation of Chinese CuisineChinese Chinese Culinary Culinary ArtsArtsTheHistoryofChineseCuisineArchaeologicalfindsfromthelateNeolithicLongshanCulture(龙山文化)thattheancestorsofmodernChinesewerealreadyusingavarietyofpotteryvesselssuchastripods,andsteamersforcookingfood.Thebronzepots,choppingboard,knivesandshovelsunearthedattheYinRuinsinAnyang,HenanProvince,areevidencethattheChinesedevelopedsophisticatedcookingmethodsasearlyas3,000yearsago.PublicrestaurantsappearedduringtheSpringandAutumnandWarringStatewereappointedtoberesponsibleforthepalacePeriod,andspecialofficialsatcourtkitchens.TheearliestcookbookintheworldwascirculatedinChinaabout1,500yearsagoduringtheSouthernandNorthernDynasties,showingthattheartoffoodpreparationhadalreadybecomesubjectofstudy.FourAspectsofChineseCulinaryArtsCutting and garnishingTemperaturePreparation of ingredientsCooking techniques1.Preparation of ingredientsHangzhousWestLakeFishinVinegarSauceneedslivegrasscarpfromWestLake.Anydishmadefromlivefishshouldbedelicious,buttheHangzhouchefsarenotsatisfiedwithjustanyfish.Theirlivefisharelowedinspecialbasketsintolakewaterandstarvedforacoupleofdaystoensurethatthemeatisfirmandfreeofanymuddyoder.Fishpreparedinthiswayisalsomoretenderandtastessomewhatlikecrabmeat.Specialdisheshavespecialownrequirementsastoselectionandpreparationofmainingredients!2.Cutting and garnishingCuttinghasbeenanimportantfeatureofChineseculinaryartsinceancienttimes.Rawingredientscanbecutintoslices,strips,shreds,cubes,segments,dice,grainsorballsandminced,mashedorcarvedintoshapessuchaswheatearsorchrysanthemumblossoms.Charactersfor“longevity”or“happiness”canbecarvedinfoodspecialoccasionssuchbirthdayorwedding.Colddishesintheshapeofbirds,animals,insects,fish,flowers,fruits,grassortreesofferanopportunityforshowingoffthechefsartistictalent.3.TemperatureAsearlyas2,000yearsago,theChinesehadalreadylearnttheimportanceofcookingtemperature.Thefamouspoet,SuDongpo,tookupcookingasahobbyafterasetbackinhisofficialcareer.BraisedPorkinBrownSaucewasoneofhismasterpieces.AfterhewastransferredtoHangzhou,heoftenmadethisdishtoentertainhisguestsandwroteapoemtodescribethecookingprocess:BraisedPorkinBrownSauce“Goslowwiththeflame,Golightwiththewater,Whenthecookingisdone,Thefoodwillbefine.”净洗铛，少着水，柴头罨烟焰不起。待他自熟莫催他，火候足时他自美。Chinesefoodcanbecookedoverhigh,moderateorlowtemperature,dependingontheingredientsandthedish.BraisedPorkinBrownSauce,iscookedoveralowflameinasealedpot.Themeatcomesoutdeepredandisastenderasbeancurd;theflavorisrich,butthemeatdoesnottastegreasy.ThefamousBeijingdish,FriedPorkLiverandDuckGizzard,isfriedinhotoilatahightemperatureforonlyafewseconds,sothatitistenderinsideandcrispoutside.Ifthedishwerecookedatalowtemperature,themeatwouldbetough.4.Cooking techniquesThereareover30techniquesinChinesecuisine,including:1.Stirfry/saut：tocooksth.Inhotfatforashorttime.eg:FriedeggsSauterapeSautebeef2.deepfry:acookfoodunderthesurfaceofhotfatoroileg:Deepfriedchickenwings北京名菜：京酱肉丝北京名菜：京酱肉丝北京烤鸭北京烤鸭3.roast烤eg:roastedBeijingduckroastleanpork4.braise焖eg:braisedfishJapanstyle5.simmer/stew炖、煨eg:simmeredporkinoldfashion6.smoke熏eg:smokeddriedmeat熏肉海南名菜：和乐蟹海南名菜：和乐蟹桂林名菜：荔浦芋头桂林名菜：荔浦芋头Local Cuisines in ChinaChinesefoodtakeinalocalcharacterbecauseoftheingredientsandcookingstyles.Chinesecuisinesarecategorizedinmanykinds.Suchas,鲁菜川菜苏菜粤菜闽菜浙菜湘菜徽菜京菜，etc.Generallyspeaking,therearefourbasiclocalcuisines:Sichuan,Cantonese,Shandong,andJiangsucuisine.SichuanCuisineOfthefourmajorschoolsofChinasculinaryart,Sichuancuisineisperhapsthemostpopular.OneofthereasonsforitsfinecookingcouldbethefactthatskillfulchefsweretakentoSichuanbyhighofficialssentbythecentralgovernmentduringtheYuan,MingandQingDynasties.MostofthesechefssettledinSichuananddevelopednewcookingstylesbasedonBeijingcuisine.Itiswell-knownforitshotandpungentflavoring.川菜川菜.夫妻肺片夫妻肺片TypicalDishesofSichuanCuisine回锅肉宫保鸡丁麻婆豆腐酸菜鱼棒棒鸡灯影牛肉担担面剁椒胖鱼头龙抄手CantoneseCuisineGuandongcuisine,knownascantonesecuisineintheWest,wasdevelopedinGuangdong,HuizhouandChaozhou,andHainanIsland.AstheclimateofGuangdongishot,thedishesarefresh,tender,andlightlyseasoned.Guangdongcuisinehasagreatervarietyoffoodthananyotherplaceintheworld.-“ThetwoGuangeatpracticallyeverythinginthatwalksontheground,swimsinthewaterandfliesintheairexceptCAAC.”TypicalDishesofGuangdongCuisine红烧大鲍翅龙虎凤蛇羹脆皮乳猪油包鲜虾仁蚝油鲜菇瓦掌山瑞ShandongCuisineShangdongcuisineisdividedintotwoschoolsofcooking-theJinanschoolandtheJiaodongschool(EasternShandongPeninsula).Theformerpridesitselfonitsclearormilk-whitesoups,andthelatteronitspreparationofseafood.Thedishesareusuallyfresh,tasty,butgreasy.Whenmeatorseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.TypicalDishesofShandongCuisine糖醋黄河鲤鱼九转大肠烤大虾干蒸加吉鱼油爆海螺清汤燕窝Jiangsu-zhejiangcuisineThecuisineispopularinthemiddleandlowerreachesoftheYangtzeRiverandischaracteristicallysweet.Itthisschoolofcuisine,chefsareknownfortheirskillsinhandingthecleaverandtheirpredilectionforlightcoloringandflavor.TypicalDishesofJiangsuCuisine牡蛎跑蛋蜜汁灌藕咸菜大汤黄鱼冰糖甲鱼龙井虾仁抢蟹Translation of Chinese CuisineSignificance:英文菜单是中国饮食文化的名片;但是中餐菜名翻译难度很大。Currentsituation:饭店英文菜单要么空缺；要么是Chinglish，其各式译本“比中国菜还要丰富”。很多人是慕中餐之名而来，但一张云山雾罩的菜单，足以让人一头雾水，不知所措。如云吞，有饭店译成“吞下云彩”，鸡蛋汤译成“日升洞庭湖”，口水鸡SlobberingChicken，外国人按字面意思会理解为“唾液鸡肉”。拔丝地瓜WirepullingSweetPotato，外国人不明白甜薯与正在拉起来的线有何关联。Moreexamples:生鱼块Chopthestrangefish（砍那些陌生的鱼）童子鸡Chickenwithoutsexuallife（还没有性生活的鸡）驴打滾Rollingdonkey（翻滾的驴子）四喜丸子Fourgladmeatballs（四个高兴的丸子）生鱼块sashimi(slicedrawfish)童子鸡pullet(springchicken)驴打滾soybeancake四喜丸子meatballsTranslationmethodsBasic rules:TotranslatetheChinesedishesappropriately,First,weshouldshowthemainingredientsusedandthemaincookingtechniques;Then,the“color,flavor,taste”;Lastly,iftherearesomehistorylegends,weshouldintroducethemtotheguestsconcisely.Thereare4waystotranslatetheChinesedishes:Literaltranslation直译类Freetranslation意译类Literal+freetranslation直译+意译类Literal+annotation直译+注释类全聚德奥运主题菜直译类：1.烹调法烹调法+主料名主料名Smokedfish熏鱼Steamedmandarinfish清蒸桂鱼Friedcrabmeat炒蟹粉2.烹调法烹调法+主料主料+with+配料配料Friedsquidwithfreshbambooshoots冬笋炒鱿鱼Friedwintermushroomwithgreencabbage冬菇菜心Friednoodleswithseafood海鲜皇炒面3.烹调法烹调法+主料主料+with/in+调料调料Braisedchickenwithwinesauce葡汁全鸡Stewedturtleinclearsoup清炖甲鱼Friedspringchickenwithvinegarsauce醋溜子鸡4.烹调法烹调法+加工法加工法+主料主料+with/in+调料调料/配料配料Friedslicedchickenwithchickenliver凤肝鸡片Friedshreddedbeefwithonion洋葱牛肉丝Firedslicedbeefwithtomatosauce茄汁牛肉片意译类：中式菜肴名称讲究典雅，富寓意，名称具吉祥如意或艺术造型。方法：舍形或舍音求意，将其原料和烹调方法照实译出。eg:炸响铃霸王别姬蚂蚁上树deep-friedbeancurdskinstewedturtleandchickenbeanvermicelliwithspicymeatsauce直译+意译：表吉祥喜庆等典雅的行话隐语，对缺乏中国文化背景知识的外国客人来说难以理解。菜名的部份术语，择其“色、香、味、形”的特点，将术语所含寓意直译出来。eg:三鲜汤炒双冬冬瓜云腿七彩牛肉丝soupwithfish,shrimpandballedporkfriedmushroomsandbambooshootsfriedslicedYunanhamwithwhitegourdsautedshreddedbeefwithassortedvegetables直译+注释：我国地域广阔，各地风俗不同，都有一些具地方特色的名菜，译时可采用：1.直译地名/人名+菜名2.菜名+instyleeg:宋嫂鱼羹蒙古烤肉扬州炒饭宫保鸡丁sisterSongsfishpotageMongolianbarbecuefriedriceYangzhoustylefrieddicedchickeninSichuanstyle菜名：红烧总理事务衙门有些菜名，源于历史典故或民间传说，其名不反映菜肴原料或方法，宜用直译+解释的方法。eg:佛跳墙fotiaoqiang(assortedmeatandvegetablescookedinember)佛跳墙的由来佛跳墙，福州传统名菜，迄今有100多年历史，为聚春园菜馆老板郑春发研创。1965年和1980年分别在广州南园和香港，以烹制佛跳墙为主的福州菜引起轰动，在世界各地掀起了佛跳墙热。佛跳墙还在接待西哈努克亲王、美国总统里根、英国女王伊丽莎白等国家元首的国宴上登过席，深受赞赏，此菜因而更加闻名于世。佛跳墙原名福寿全。光绪二十五年(1899年)，福州官钱局一官员宴请福建布政使周莲，他为巴结周莲，令内眷亲自主厨，用绍兴酒坛装鸡、鸭、羊肉、猪肚、鸽蛋及海产品等10多种原、辅料，煨制而成，取名福寿全。周莲尝后，赞不绝口。后来，衙厨郑春发学成烹制此菜方法后加以改进，到郑春发开设“聚春园”菜馆时，即以此菜轰动榕城。有一次，一批文人墨客来尝此菜，当福寿全上席启坛时，荤香四溢，其中一秀才心醉神迷，触发诗兴，当即漫声吟道：“坛启荤香飘四邻，佛闻弃禅跳墙来”。从此即改名为佛跳墙。叫化鸡 beggarschicken(bakedmud-coatedchicken)叫化鸡的由来相传，很早以前，有一个叫化子，沿途讨饭流落到相传，很早以前，有一个叫化子，沿途讨饭流落到常熟县的一个村庄。一日，他偶然得来一只鸡，欲常熟县的一个村庄。一日，他偶然得来一只鸡，欲宰杀煮食，可既无炊具，又没调料。他来到虞山脚宰杀煮食，可既无炊具，又没调料。他来到虞山脚下，将鸡杀死后去掉内脏，带毛涂上黄泥、柴草，下，将鸡杀死后去掉内脏，带毛涂上黄泥、柴草，把涂好的鸡置火中煨烤，待泥干鸡熟，剥去泥壳，把涂好的鸡置火中煨烤，待泥干鸡熟，剥去泥壳，鸡毛也随泥壳脱去，露出了的鸡肉。鸡毛也随泥壳脱去，露出了的鸡肉。约约100多年以前，常熟县城西北虞山胜地的多年以前，常熟县城西北虞山胜地的“山景山景园园”菜馆根据这个传说，去粗取精，精工效法创制菜馆根据这个传说，去粗取精，精工效法创制此鸡。此鸡。中国菜系的其它分类法少数民族菜：少数民族菜：清真菜、蒙古族菜、满族菜，等药膳：药膳：食疗亦称饮食疗法，以中医理论为指导，通过平常饮食防治疾病和养生保健的方法。仿古风味菜肴：仿古风味菜肴：宫廷菜（御膳）-北京北海公园内的仿膳饭庄&颐和园内的听鹂餐厅孔府菜-山东济南和北京先后开办了孔膳堂饭庄谭家菜（清末官僚宗浚家，广东南海）随园菜（清代官府菜，袁枚，号随园老人）-南京金陵饭店素菜素菜宫廷素菜宫廷素菜寺观素菜寺观素菜厦门南普陀寺、泉州开元寺、福州鼓山涌泉寺、杭州灵隐寺、扬州大明寺、南京鸡鸣寺、成都宝光寺，以宗教名山如佛教的峨嵋山、普陀山和首都的青城山民间素菜民间素菜天津真素园、上海功德林、南京绿柳居、北京全素斋、广州菜要香、西安素味香半月沉江南普陀素菜：罗汉斋宫廷菜代表：满汉全席集结大江南北风味、集结大江南北风味、赋予鲜明政治色彩、赋予鲜明政治色彩、带有繁文缛节的豪华带有繁文缛节的豪华盛宴。盛宴。以满汉全席为代表以满汉全席为代表满汉全席（一）满汉全席简介（一）满汉全席简介：108道满汉全席起兴于清代，是集满族与汉族菜点之精华而形道满汉全席起兴于清代，是集满族与汉族菜点之精华而形成的历史上最著名的中华大宴。乾隆甲申年间李斗所著成的历史上最著名的中华大宴。乾隆甲申年间李斗所著扬州书扬州书舫录舫录中记有一份满汉全席食单中记有一份满汉全席食单:满汉全席，分为六宴，均以清宫著名大宴命名。汇集满汉众满汉全席，分为六宴，均以清宫著名大宴命名。汇集满汉众多名馔，择取时鲜海错，搜寻山珍异兽。全席计有冷荤热肴一百多名馔，择取时鲜海错，搜寻山珍异兽。全席计有冷荤热肴一百九十六品，点心茶食一百二十四品，计肴馔三百二十品。合用全九十六品，点心茶食一百二十四品，计肴馔三百二十品。合用全套粉彩万寿餐具，配以银器，富贵华丽，用餐环境古雅庄隆。席套粉彩万寿餐具，配以银器，富贵华丽，用餐环境古雅庄隆。席间专请名师奏古乐伴宴，沿典雅遗风，礼仪严谨庄重，承传统美间专请名师奏古乐伴宴，沿典雅遗风，礼仪严谨庄重，承传统美德，侍膳奉敬校宫廷之周，令客人留连忘返。德，侍膳奉敬校宫廷之周，令客人留连忘返。（二）满汉全席演变过程（二）满汉全席演变过程康熙二十三年（康熙二十三年（1684）：）：“满席满席”、“汉席汉席”，朝廷礼食制度。，朝廷礼食制度。道光（道光（18211850）中叶，合璧的）中叶，合璧的“满汉席满汉席”光绪（光绪（18751908）中叶）中叶“满汉全席满汉全席”。满汉全席八珍山八珍：驼峰、熊掌、猴脑、猩唇、象拢、豹胎、犀尾、鹿筋。海八珍：燕窝、鱼翅、大乌参、鱼肚、鱼骨、鲍鱼、海豹、狗鱼（大鲵）。禽八珍：红燕、飞龙、鹌鹑、天鹅、鹧鸪、彩雀、斑鸠、红头鹰。草八珍：猴头、银耳、竹荪、驴窝菌、羊肚菌、花菇、黄花菜、云香信。课题：试析中西饮食文化差异及中餐菜名英译中的几个问题 试论中西饮食文化差异对中国菜名英译的影响 中西方饮食文化差异以及餐桌礼仪的对比