很多人不知道和外国人聊什么,其实衣食住行、娱乐就是很好的话题。最近我们项目掀起了学英语热潮,无论是中午就餐、还是外出团队活动,大家在餐桌上即兴就学起了英语,因此我觉得很有必要整理一下相关内容。
我选了一些平时接触比较多的菜肴,译法参考《美食译苑——中文菜单英文译法》,之所以选取这本书是因为,长期以来,中文菜名的译法多种多样,并没有统一、官方准确的翻译方法,所以英文表达的中餐菜名往往很混乱。而本书由北京市外办和市民讲外语办公室近日联合出版,参与翻译的专家不仅有北外、清华北大名校等的教授,还有外交部翻译专家、英籍专家、驻外大使等人,准确、地道性不言而喻。
接下来让我们开启五分钟了解中国饮食之旅吧~~~~
**1、烹饪方式 Cooking Style **
烹饪方法重点记住基本的几个词汇就可以了:蒸煮炒炸煎
蒸(steaming)
煮(boiling)
炒(stir-frying)
炸(deep-frying)
煎(pan-frying)
2、八大菜系 Eight famous cuisines/eight regional cuisines
(1)鲁菜 Lu Cuisine (Shangdong cuisine)
特点:北方第一菜系,口味偏于咸鲜,菜量很大,要有一吃到底的心理准备。
代表:德州扒鸡 Dezhou Stewed Chicken
(2)川菜:Chuan Cuisine (Sichuan Cuisine)
特点:麻辣,注重调味,菜品多为经济可口的大众家常菜,风格朴实清新。
代表:鱼香肉丝 Fish-flavored Shredded Pork (Sauteed Shredded Pork with Spicy Garlic Sauce)
回锅肉 Twice Cooked Pork Slices (Sauteed Sliced Pork with Pepper and Chili)
(3)粤菜 Yue Cuisine (Guangdong Cuisine)
特点:少而精,制作精细追求享受。
代表:白切鸡 Sliced Boiled Chicken老火靓汤 Soup of the Day
(4)闽菜 Min Cuisine (Fujian Cuisine)
多以海鲜为原料,选料精细、泡发恰当、调味精确、制汤考究。
佛跳墙(寓其味鲜美使庙中佛像都要跳出墙外来品尝)Fotiaoqiang (the Buddha jumping over the wall)
(5)苏菜 Su Cuisine (Jiangsu Cuisine)
特点:从淮扬菜发展而来,以江河湖海水鲜为主,刀工精细。
代表:松鼠鳜鱼 Squirrel-like Madarin Fish
(6)浙菜 Zhe Cuisine (Zhejiang Cuisine)
特点:菜式精巧。
代表:西湖醋鱼 Braised West Lake Fish with Vinegar
(7)湘菜 Xiang Cuisine (Hunan Cuisine)
特点:酸辣。
代表:毛氏红烧肉 Braised Pork, Mao's Family Style
(8)徽菜 Hui Cuisine (Anhui Cuisine)
特点:悄然没落,其独到之处集中体现在擅长烧、炖、熏、蒸类的功夫菜上。
代表:火腿炖甲鱼 Stewed Soft-Shell Turtle with Ham
总的来说,就是:
南淡北咸:the light southern cuisine and the salty northern cuisine 或者the light flavor in the south, the salty flavor in the north.
东甜西辣:the sweet eastern cuisine and the spicy western cuisine 或者 the sweet flavor in the east and the spicy flavor in the west.
3、菜品分类 Types of Courses
(1)凉菜 Cold Dishes
拌黑木耳 Black Fungus in Sauce
夫妻肺片 Sliced Beef and Ox Tongue in Chili Sauce
酱牛肉 Beef in Brown Sauce
辣黄瓜条 Cucumber Strips with Spicy Sauce
酸甜泡菜 Sweet and Sour Pickled Vegetables
糖拌西红柿 Tomato Slices with Sugar
炸花生豆 Deep-Fried Peanuts
(2)热菜 Hot Dishes
百叶红烧肉 Stewed Pork Cubes and Tofu Skin in Brown Sauce
脆皮乳猪 Roasted Crispy Suckling Pig
红烧狮子头 Braised Pork Ball in Brown Sauce
米粉肉 Steamed Sliced Pork Coated with Flour
四喜丸子 Braised Pork Balls in Gravy
糖醋排骨 Sweet and Sour Spare Ribs
葱爆羊肉 Stir-Fried Sliced Lamb with Scallion
(3)汤羹粥煲 Soups,Congees & Casseroles
汤 Soup
白菜豆腐汤 Chinese Cabbage and Tofu Soup
番茄蛋花汤 Tomato and Egg Soup
罗宋汤/苏伯汤 Russian/Borscht Soup
萝卜煲排骨汤 Pork Rib and Turnip Soup
紫菜蛋花汤 Seaweed and Egg Soup
羹 Thick Soups
冰糖莲子银耳羹 Lotus Seeds and White Fungus Thick Soup with Rock Sugar
雪蛤海皇羹 Hasma and Scallop Thick Soup
粥(Congees)
腊八粥 Congee with Nuts and Dried Fruits
皮蛋瘦肉粥 Congee with Minced Pork and Preserved Egg
小米粥 Millet Congee
煲 Casseroles
鱼头砂锅 Stewed Fish Head in Casserole
(4)主食和小吃 Main Food & Snacks
炒面 Stir-Fried Noodles with Vegetables
葱油饼 Baked Scallion Pancake
担担面 Noodles in Chili Sauce,Sichuan Style
蛋挞 Egg Tart
豆浆 Soy Beverage
豆沙包 Baozi Stuffed with Red Bean Paste
锅贴 Guotie (Pan-Fried Dumplings)
鸡蛋炒饭 Stir-Fried Rice with Egg
鸡蛋韭菜水饺 Jiaozi Stuffed with Chinese Chives and Egg
鸡汤面 Noodles in Chicken Soup
韭菜盒子 Chinese Chives Pancake
榴莲酥 Crispy Durian Pastry
南瓜饼 Pumpkin Pancake
牛肉拉面 Hand-Pulled Noodle with Beef
最后当然不能忘了咱们南京的盐水鸭:
盐水鸭
salted duck
南京最负盛名的当属盐水鸭。厨师将鸭子用盐、花椒和卤水浸泡后放在加入米酒的水中煮熟,再切片食用。
Nanjing’s top billing is salted duck. The chef marinates the duck in salt, flower pepper and brine before boiling it in water and Chinese rice wine. It's served sliced.
到此为止,相信在餐桌上遇到熟悉的食物,被人问起英文名时,再也难不倒你了。
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