1、美食中华游,Enjoying Food in China,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,The French cuisine The Italian cuisine The Chinese cuisine,Composition of th
2、e 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,Chinas Famous Eight of Cuisine,鲁 （Shandong cuisine） 川 （Sichuan cuisine） 粤 （Cantonese Wokking） 闽 （Fujian cuisine） 苏 （Jiangsu cuisine） 浙 (Zhejiang
3、cuisine) 湘 (Hunan cuisine) 徽 (Anhui cuisine) -Beijing Cuisine Guangdong Cuisine,A glimpse of cuisine history,庖正（RANK）-肉林酒池（Shang Dynasty）-周代八珍-吕氏春秋本纪-食疗专著备急千金药方(T)-元代忽思慧饮膳正要-清代袁枚随园食单-满汉全席,中华主要菜系 Main Schools of Chinese Cuisine,中国烹调与口味 Chinese Wokking and Flavors,1.烹调准备工作 preparations for cooking,1.脱
4、/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 potat
5、oes 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:
6、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 almon
7、d,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whippin
8、g 拌和mixing 20.烫 Scalding (a chicken) 21.燎毛Singing (a pig trotter) 22.去渣 Straining (dregs),淘洗Rinsing (rice) 筛 Sifting 浸泡(发涨)Rehydrating (dried bamboo shoots); steeped 浸渍 Marinateing 发涨Dehydrating 发酵Leaven; ferment 凝固Setting,除水(甩干)Dehydrating; 挂糊coating 撒粉Dusting 沾上鸡蛋汁Battering 沾上面粉Dredging 沾上面包糊 brea
9、ding 蘸水Dipping 冰镇Iced; freezing (tea); chilled 盘饰Garnishing 打点 dot 酱Seasoned in bean paste, or in soy sauce / master sauce,澄清 Clarifying 熬浓/增稠Reducing 涂油Greasing 浇肉汁Glazing 加佐料Seasoning 加香料spicing 加芡Saucing 勾芡thickening 上糖衣Icing 上糖霜creaming 加淋盖Dressing 加盖头 topping,番茄酱Tomato sauce 酸辣酱Chutney 辣椒酱Chili
10、 paste 豆瓣酱Beam paste 芝麻酱Sesame butter 花生酱Peanut butter 果酱Jam 橘子酱marmalade 梅子酱Plum sauce 薄荷酱Mint sauce 蛋黄酱Mayonnaise 叉烧酱BBQ sauce 鱼子酱Caviar 虾酱 Shrimp paste,Chinese Flavors,甜Sweet 酸/涩Sour/acid 库bitter 辣Hot； pungent； spicy； peppery 麻Spicy （麻辣tongue numbing taste） 香Fragrant； aroma； pleasant to the taste
11、 脆Crispy 酥Short （ be shorted使变脆） 嫩Tender； half done 老Tough； hard； overdone； well-done,腥Fishy； smelly 油腻Greasy； rich； oily 甘美Mellow 无味Tasteless； flat 咸味Savoury； salty 膻Smell of mutton or beef 涩Acidic； astringent； austere； tart 怪味的Strange unique 臭Stinking； smelly,新鲜Fresh； newlymade； morning-picked；ten
12、der 清（淡）Clear （mild）； bland； light 淡Mild； weak 浓Thick； strong； pungent 味浓的Heavily seasoned 味淡的Highly seasoned； light/ mild taste 烟熏味的Smoky 酵母味的Yeasty 红油的Chili-sauced 酸辣的Vinegar-peppered； sour-peppered,糊辣的Burnt-peppered 麻辣的Spicy-peppered 椒盐的Salted and peppered 蒜蓉的Garlic pasted 姜汁的ginger-juiced 麻酱的Ses
13、ame-paste 酱香的Brown-sauced 香糟的Rice-wined 五香的Five-spiced 鱼香的Fish-flavored 糖醋的/酸甜的Sweet and sour,4.烹调法（炒烧煎炸烤炖煮的总称） Cookery,There are at least 50 kinds of cooking methods in China. Next are the main ones.,干炸 to dry; to deep-fry 炒 to saut; to stir-fry 清炒 to saut (plainly) 烩 to assort 煎 to pan fry (in boi
14、ling oil) 卤 bittern; to boil in soy sauce/ stewed in the master sauce, or in light brine 焖 to braise; fricasseed 炸 to cook in boiling oil 爆炒（熘） to quick-fry,扒 frying and simmering 回锅 twice-cooked 软炸 soft deep-fry 酥炸 crisp deep fry 烤焦；烙黄 searing 烧 to burn 炙to boil/ grill (grilled food) 明火烧烤skewered 叉
15、烧的spit-roasted,干烧dry braised 涂油烤basting 加辣味烧烤的devilled 煮boiling ；煮成半熟的parboiled 涮instant boiling 烫scalding 水煮poaching（煮成半熟/parboiling; parboiled） 拔丝candied floss 熏制的smoked/ 腊制的cured /腌肉cured meat,Some translation difficulties （待续）,辛辣食品 spicy food 放香料的食品spiced food 炒鸡蛋scrambled egg/ omelet 煮鸡蛋boiled
16、eggs 煮荷包蛋poached eggs 煎一面鸡蛋sunny side up 煎两面鸡蛋over-fried egg 煎半熟蛋 over easy 煎全熟蛋 over hard 两面煎半熟的鸡蛋over-easy fried egg,海鲜烧烤 北京烤鸭 广式烧鹅 叫花子鸡 烧烤-烧烤乳猪 烘烤- 铁烤- 浇油烤 （广式）铁板烧,重庆火锅/麻辣烫 北方的涮羊肉 广东打边炉 烫米粉 做米粉 过桥米线 广东肇庆的剑花猪肉汤 （待续）,5.上菜 （Dining Service）,宴会banquet 盛宴feast 大餐/酒席spread 菜单menu 包席set meal 按菜单逐道点菜a la
17、carte; fill in the orders 八菜一汤a set of eight dishes with a soup 四菜一汤a set of four dishes with a soup 头道菜starter; the first course 主菜main dish/ course 正菜entree 配菜side dish/大菜center/ main course,第二道菜 the second course 最后一道菜the last course (but not the least) 果盘fruit plate 装饰菜garnish 特色菜specialties 民族风
18、味菜ethnic specialties/dishes 特价菜special (dishes/ course) （免费）送菜free dish 拿手菜chefs delight; chefs dish 冷盘cold dish; 熟食Deli (delicatessen) 凉拌菜 Chinese salad;,皇家菜royal dish 家常菜home dish 农家菜rural dish 海派口味菜overseas dishes （正餐前的）开胃食品hors doeuvre 开胃小吃appetizer 饭前酒茶点小吃aperitif 甜点pastries/sweets/desserts 点心/
19、小吃 dim sums/ snacks 一份a service/ serving/ helping/ portion,中西菜肴的翻译方法 Translation methods of Chinese and Western cuisine,A. Literal translation “写实”型菜肴,Most names of the cuisine are description of materials, ways of cooking and characteristics, such as 青椒肉丝（material），红烧全鱼（ way of cooking + material），
20、五香禾花雀（color+ mellow + taste + shape + material）, etc. Rules: 烹调方法 + 加工法 + 原料 （主料 + 配料 +调料）,1. 烹调法 + 主料名 炸虾球 Fried prawn balls 炒豌豆苗 Fried pea shoots 清蒸桂鱼 Steamed mandarin fish 炒鸡丝 Stir-fried chicken 炸春卷 Deep-fried egg rolls,烧鹅 Roast goose 叉烧肉 Barbecued pork / roast pork fillet 炒乳猪 Roast suckling pig
21、/ roast piglet 炒腰片 Fried sliced pigs kidney 涮羊肉 Instant boiled mutton 香熏鱼 Smoked spicy fish,煎咸鱼 Fried salted fish 白切鸡 Steamed chicken 咸牛肉 Salted beef /corn beef 煨牛肉 Simmered beef 蒸螃蟹 Steamed crab 炒蟹肉 Fried crab meat 白灼螺片 Fried sliced whelk,五香兔肉 Spiced hare 脆皮锅酥肉 Deep fried pork 炸桂鱼 Fried mandarin fi
22、sh 清蒸全鱼 Steamed whole fish 清蒸鲈鱼腩 Steamed perch-frank 盐烙信封鸡 Salt baked Xinfeng chicken,2. 烹调法 + 主料名 + with + 配料 酿豆腐 Beancurd stuffed with minced pork 酿鲫鱼 Stewed carp stuffed with minced pork 油焖笋 Stewed bamboo shoots with soy sauce 香菇蒸鸡 Steamed chicken with mushrooms 蚝油蒸鸡脯 Sauted chicken with oyster s
23、auce,杏仁炒虾仁 Fried shrimps with almonds 糖醋排骨 Spareribs with sweet and sour sauce 红烧牛尾 Stewed ox tail with brown sauce 红烧牛舌 Stewed ox tongue with brown sauce 红烧猪肉 Braised pork with brown sauce 咸水虾 Boiled shrimps with salt,茄汁鱼球 Fried fish balls with tomato sauce 红烧鳗鱼 Stewed eel with brown sauce 红烧鲤鱼头 St
24、ewed carp head with brown sauce 红烧青鱼 Stewed black carp with brown sauce 蚝油鱼唇 Braised fish lips with oyster oil,奶油鱼肚 Fried fish with cream sauce 蚝油鲍鱼片 Fried abalone slices with oyster oil 草菇蒸鸡 Steamed chicken with mushrooms 干烧明虾 Fried prawns with pepper sauce 醋溜子鸡 Fried spring chicken with vinegar sa
25、uce,烹调法 + 主料名 + with / in + 配料名 冬笋炒鱿鱼 Fried squid with fresh bamboo shoots 笋尖焖肉 Simmered meat with bamboo shoots 笋菇鸡丁 Fried chicken cubes with bamboo and mushrooms 炖栗子鸡 Stewed chicken with chestnuts 冬菇菜心 Fried winter mushrooms with green cabbage 腐乳汁烧肉 Stewed pork with preserved beancurd 咖喱牛肉 Fried b
26、eef with curry,滑蛋牛肉 Fried beef with scrambled eggs 糖醋松子桂鱼 Fried mandarin fish with pinenuts and with sweet and sour sauce 辣味烩虾 Braised prawns with chili sauce 沙锅栗子鸡 Stewed chicken with chestnuts in earthen pot 荷叶粉蒸鸡 Steamed chicken in lotus leaf packets 素什锦豆腐 Braised bean curd with mixed vegetables
27、蒜头烧黄鳝 Stewed finless eel with garlic,4. 烹调法 + 加工法 + 主料名 + with / in + 调料名 肉片烧豆腐 Stewed sliced pork with bean curd 洋葱牛肉丝 Fried shredded beef with onion 红烧狮子头 Stewed minced pork balls with brown sauce 青椒牛肉丝 Stir-fired shredded beef with green pepper 雪菜炒冬笋 Fried cabbage with fresh bamboo shoots,蚝油鸡球 Ch
28、icken balls with oyster sauce 青椒肉片 Fried sliced pork and green chilli 炒鳝鱼 Fried shredded finless eel 碧绿鲜虾脯 Fried minced shrimps with vegetables 鱼丸烧海鲜 Stewed sea cucumbers with fish balls 蟹肉海参 Fried sea cucumbers with crab meat 鸡茸海参 Fried sea cucumbers with mashed chicken,5.烹调法（+ 加工法）+ 主料名 + and + 主料
29、名 虾仁扒豆腐 Stewed shelled shrimps and bean curd 凤肝虾仁 Fried shelled shrimps and chicken liver 甲鱼裙边煨肥猪肉 Stewed calipash and calipee with fat fork 红烧什肉虾仁豆腐 Fried bean curd, shelled shrimps and missed meat with brown sauce,B. Liberal translation “写意”型菜肴,利用菜肴原料的色香味的特点， 烹调方法的特点以及造型上的特点， 应和食客的心理，给菜肴取个动听、吉祥如意的
30、名字，不出现原料和烹调方法。意译，翻译出原料和烹调方法。,龙凤会 Stewed snake & chicken 全家福 Stewed assorted meats 游龙戏凤 Stir fried prawns & chicken 雪积银钟 Stewed mushrooms stuffed with white fungus,玉禅师 Stewed potatoes with mushrooms 蚂蚁上树 Bean vermincelli with spicy meat sauce 一卵双凤 Chicken steamed in water melon (two phoenix hatched f
31、rom one egg),C. Literal and liberal translation 半“写实”半“写意”型,原料、加工方法 + 色香味的特点,三鲜汤 soup with fish, shrimps and pork balls 炒双冬 Fried saut mushrooms and bamboo shoots 木须肉 Fried pork with scrambled eggs and fungus 翡翠虾仁 Stir-fried shrimps with peas 牡丹蔬菜 Fried mushroom and bamboo shoots in peony shape 芙蓉鸡片
32、 Fried chicken slices with eggwhite,生蒸鸳鸯鸡 Steamed frog 凤爪炖甲鱼 Steamed turtle and chickens feet soup 红烧四喜肉 Braised brisket with brown sauce 雪耳袈裟 Scaled white fungus with veiled lady 红烧狮子头 braised minced pork balls with brown sauce,三蛇龙虎会 Fricassee snake and cat 百花酿北菇 Mushrooms stuffed with minced shrim
33、ps 五柳石斑鱼 Steamed tench with assorted garnished 红烩虎皮鸽蛋 Boiled and fried pigeon eggs, stewed with brown sauce,D. Literal & liberal translation + paraphrase 典故型,1.Named after names of persons and placesNames of person/places (transliteration) +materials, etc. (literal translation)东坡肉 Dongpo braised por
34、k 叫花鸡 Beggars chicken 宋嫂鱼粥 Sisister Songs fish potage 北京烤鸭 Beijing roast duck 西湖醋鱼 West Lake vinegar fish,炒罗汉斋 Stewed vegetables “Luohan zhai” 宫爆鸡丁 fried diced chicken in Sichuan style 成都子鸡 stir-fried spring chicken in Chengdu style 东江酿豆腐 beancurd stuffed with minced pork in Dongjiang style 白云（宾馆）香液
35、鸡 boiled chicken with spicy sauce in Baiyun Hotel,Named after allusions. Material + cooking methods + (transliteration / literal translation + paraphrase )佛跳墙 Assorted meat and vegetables cooked in embers (Fotiaoqiang -lured by its smell, even the Buddha jumped the wall) 大救驾 Shouxian Countys kernel
36、pastry (Dajiujia-a snack that once came to the rescue of an emperor) 叫花鸡 baked mud-coated chicken (beggars chicken),3. 药膳型-药名“简译 + 注释” Material + cooking methods + (functions )天麻炖山鸡 Stewed pheasant with herbs (with the function of preventing dizziness and curing headache )双鞭壮阳汤 Ox-tail soup (with the function of being more energetic),
