《中西饮食文化》PPT课件.ppt

美食天地,粥；porridge，congee,rice(或millet小米)gruel稀粥馒头streamedbun;花卷steamedtwistedroll锅贴lightlyfrieddumpling烧饼clayovenrollssesameseedcake八宝饭eight-treasurericepudding,豆浆soy-beanmilk豆腐脑beancurdjelly油条deep-friedtwisteddoughsticks茶叶蛋eggboiledwithsalt,isgenerallyspicy,Ingredients:preservedfoodthroughpickling,salting,dryingandsmoking,Sichuanpickleshaveanappealingsmell,andarecrisp,tender,salty,sour,hot,andsweet.Seasoning：peppercornswithafragrant,numbing,almostcitrusyflavor.Alsocommonarechili,gingerandotherspicyherbs,plantsandspices.Broadbeanchilipaste(豆瓣酱）Cookingtechniques：stirfrying,steamingandbraising,粤菜,包括广州菜、潮州菜和东江菜。选料广博，奇而且杂，鸟、鼠蛇、虫皆为佳肴。调料独特，常见的有蚝油、汁、鱼露、珠油、糖醋、西汁等。烹调方法独特，有煲、泡、“局”等。代表菜有：三蛇龙虎会、龙虎凤蛇羹、油包鲜虾仁、八宝鲜莲八宝盅、蚝油鲜菇、瓦掌山瑞、脆皮乳猪等。,ClassicCantonesesaucesarelightandperhapsbland,Ingredients:Besidespork,beef,andchicken,Cantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,ducktongues,snakes,andsnails.Manycookingmethods：steaming,stir-frying,shallowfrying,doubleboiling,braising,anddeep-frying,BlanchedChineseBroccoliwithoystersauce(蚝油炒芥兰),CantonesedishesTraditionaldishes,Sweetandsourpork(咕噜肉)Steamedspareribs(paigu)withfermentedblackbeansandchilipepper(豉椒排骨)Stir-friedvegetableswithmeat(e.g.chicken,duck,pork,beef,orintestines)(青菜炒肉片)Steamedfroglegsonlotusleaf(荷叶蒸田鸡),RoastSucklingPig,Prawncrackers(蝦饼)Wintermelonsoup(冬瓜湯)Snowfungussoup(银耳湯)Chinesesteamedeggs(蒸水蛋)Congeewithcenturyegg(皮蛋粥),Wontonnoodle(云吞面)Pan-friedcrispynoodles(炒面)Lomein(捞面),干烧对虾Dry-BraisedPrawnwithHamandAsparagus,Lobsterwithgingerandscallions(姜葱龙虾),Whiteboiledshrimp(白灼虾),Littlepanrice(煲仔飯Claypotcooking).Porkspareribsoverrice(排骨煲仔飯)Steamedchickenoverrice(蒸鸡肉煲仔飯),DessertRedbeansoup(紅豆沙Blacksesamesoup(芝麻糊)Mungbeansoup(綠豆沙)ShavedIce(刨冰)Steamedeggcustard(燉蛋),浙，扬,ingredients：carefullyselectedtealeaves,bambooshoots,mushrooms,pears,anddates.cookingmethods：stewing,braising,quick-frying,warming-up,stir-frying,Condiments：winesaucepicklingandaddingsomesugarmeloncarvingtechniqueisespeciallywellknown.,Typicalcourses,金陵咸水鸭Jinlingsalteddriedduck(Nanjingsmostfamousdish),松鼠桂鱼SweetandSourSquirrel-shapedMandarinFish霸王别姬FarewellMyConcubine(soft-shelledturtlestewedwithmanyotheringredientssuchaschicken,mushroomsandwine).,龙井虾仁Stir-friedShelledShrimpwithLongjingTeaLeaves,WestLakeFishinVinegarGravy西湖醋鱼,beggarschicken叫花鸡,南淡北咸thelightsoutherncuisine,andthesaltynortherncuisine东甜西辣thesweeteasterncuisine,andthespicywesterncuisine,blendingofseasonings佐料搭配condimentkndimntn.调味品,Springonion,sugar,salt,soysauce,ricewine,cornstarch,vinegar,sesameoil,andotheroilssufficetoenhanceflavorinmostCantonesecooking.Ginger,chilipeppers,five-spicepowder,powderedwhitepepper,staranise大茴香andafewotherspicesareused,butoftensparingly.,Rulesforinterpretingmenu,菜品口译秘籍,(一)、刀工slicingtechniques,切、削(cutting)，切片(slicing)，切丝(shredding)，切碎(mincing)，切丁(dicing)，切柳(filleting)，切条cuttingtostrips，切碎mincing磨碎grinding去骨(boning)，去皮(skinning/peeling)，刮鳞(scaling)，剁末(mashing)，刻、雕(carving)等。经过加工后的原料具有丁、条、丝、片、块等几何形状，如肉丝（porkshreds），鸡块（chickenslices）等。,其他的加工方法还有酿(stuffing)，腌(picking/salting)，浸泡(marinating)，去壳(shelling)，刨丝(grating)等。timing火候：大火strongheat中火mediumheat微火gentleheat,(二)、烹调方法cookingmethods至少有50种，归纳出以下主要常用的11种：,1.炒(stir-frying)，2.煎(pan-frying)，如煎鸡蛋(pan-friedegg)。3.爆(quick-frying)，如爆大虾(quick-friedshrimps)。4.炸(deep-frying),如五香炸鸡翅(deep-friedchickenwingwithspicyflavour)。如再细分，还可分为干炸(drydeep-frying)，软炸(softdeep-frying)和酥炸(crispdeep-frying)。,5.烧（braising），“用酱油来烧，叫红烧braisingwithsoysauce，”braisinginbrownsauce。6.煮（boiling），“煮还可分速煮（instantboiling），北方的涮羊肉instantboiledmutton，广东的打边炉chafingdish也属此类，和快煮（quickboiling）。”7.蒸（steaming），如荷叶粉蒸肉（steamedflour-coatedporkwrappedinlotusleaves）。,8.煲/炖/煨/焖/卤（simmering/stewing），这五种烹调方法基本相同，如炖栗子鸡（stewedchickenwithchestnuts），煨牛肉（simmeredbeef）。隔水炖是stewingoutofwater，用于炖补品。倘若放进味汁里煮，那就是卤stewingingravy了。,9.熏（smoking），用调料香料调制后，用特殊的树木柴禾熏烤而熟，。如熏山鸡（smokedpheasant）。10.“烘烤铁烧：铁烧（broiling或grilling）是将食物放在铁板或铁架上用明火烤。铁烧牛扒（grilledbeefsteak），。烧烤（roasting）是在火上，火前或在铁架上烧。烧乳猪（roastsucklingpig）烘（baking）指将食物放在密闭的烘炉里烤。浇油烧(basting)是指在食物烧烤过程中不时浇淋调味油，以防烤焦。奶油烧鱼柳（grilledfishwithbuttersauce），11.白灼（scalding或blanching,如白灼海螺片（scaldedslicedconch）。,1.以烹调方法开头的翻译方法,（1）烹调法+主料（形状）炒鳝片Stir-friedEelSlices煨牛肉SimmeredBeef清蒸鳊鱼SteamedLimande（2）烹调法+主料（形状）+(with)辅料蟹粉蒸鱼肚StewedFishTripewithCrabMeat腐乳汁烧肉BraisedPorkwithPreservedBeanCurd辣子炒肉丁Stir-friedDicedPorkwithGreenPepper（3）烹调法+主料（形状）+(with,in)调料红烧鲤鱼头BraisedCarpHeadwithSoySauce辣味烩虾球BraisedPrawnBallsWithChilli/ChiliSauce清炖猪蹄StewedPigHoofinCleanSoup,2.以主料开头的的翻译方法,有些菜肴名称不反应烹调方法，只需译出其主料，再用介词with或in接其辅料或调料。示例如下：(1)主料（形状）+(with)辅料杏仁鸡丁ChickenCubeswithAlmond牛肉豆腐BeefwithBeancurd鸡丝凉面ColdNoodleswithChickenShreds10（P166）(2)主料（形状）+(with,in)调料糖醋鱼FishwithSweetandSourSauce椒盐排骨SpareRibswithPepperandSalt11（P57）米酒鱼卷FishRollswithRiceWine,meat,chicken,fishpork,beef,muttonVeal,lamb小羊肉,3.以原料形状或口感开头的翻译方法,(1)口感+烹法+主料水煮嫩鱼TenderStewedFish香煎鸡块FragrantFriedChicken酥炸芋球CrispDeep-friedTaroBall(2)形状（口感）+主料+(with)辅料陈皮兔丁DicedRabbitwithOrangePeel时蔬鸡片SlicedChickenwithSeasonalVegetables冬笋牛肉丝FriedBeefShredswithBambooShoots(3)形状(口感)+主料+(with)调料茄汁鱼片SlicedFishwithTomatoSauce黄酒脆皮虾仁CrispShrimpswithRiceWineSauce糖醋咕咾肉FriedPorkSliceswithSweetandSourSauce,(二)、直译+音译法,对于一些有地方特色的名菜，应采用原料+地名+Style的方法。如湖南肉PorkHunanStyle，麻婆豆腐BeanCurdSichuanStyle等。用“音译地名/人名+直译原料”这种译法可能更有“中国味儿”。如：东坡肉DongpoBraisedPork宋嫂鱼羹SongsaoFishPotage北京烤鸭BeijingRoastDuck,