《中西饮食文化》PPT课件.ppt

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1、美美 食食 天天 地地v粥；porridge，congee,rice(或millet小米)gruel稀粥馒头streamedbun;v花卷steamedtwistedroll锅贴lightlyfrieddumpling烧饼clayovenrollssesameseedcakev八宝饭eight-treasurericepuddingv豆浆soy-beanmilkv豆腐脑beancurdjellyv油条deep-friedtwisteddoughsticksv茶叶蛋eggboiledwithsalt&tea包子steamedstuffedbunv油饼deep-frieddoughcake不吃早饭

2、慢性自杀v国外医学专家研究发现，不吃早餐不仅会伤害肠胃，使人感到疲倦、胃部不适和头痛，v不吃早餐首先会精神不振，并影响胃酸分泌、胆汁排出，这会减弱消化系统功能，诱发胃炎、胆结石等消化系统疾病。v长期不吃早餐的人，皮肤干燥、容易产生皱纹，提前老化。同时由于早餐离前一天晚餐时间相距太长，胃壁特别容易腐蚀而造成溃疡。What words or expressions can you think of related to“cuisine”and“色、香、味色、香、味”?Brainstorm culinaryklinria.厨房的厨房的,烹烹调的调的cookerykukrin.烹调法烹调法,烹调术烹调

3、术cookingvcuisinekwi(:)zi:nn.烹饪烹饪culinaryartvFrance,Italy,IndiaandChinacuisinesvChinesecuisineisverydifferentfromEuropean.v中国烹饪与欧洲烹饪有很大区别。色香味俱全perfectcombinationofcoloraromatasteandappearancevColor:itlooksbright,goden,oily,andshinyvAroma,odour,scent，fragrancevTaste：tastessoursweetbitterhotsalty（酸甜苦辣咸

4、）delicious,crispandsoftvfresh,lightandmellow.gourmetgumein.美食者美食者这这么么漂漂亮亮！v怎怎么么吃吃呀呀？How many cuisines in China?中国多少菜系？v四四v八八v十十v十二十二v十六十六各地简称vShandong(Lu魯)vSichuan(Chuan川)vCantonese(Yue粵)vJiangsu(Su苏orYang揚)vAnhui(Hui徽)vFujian(Min闽)vZhejiang(Zhe浙)vHunan(Xiang湘)FourGreatTraditions(四大菜系).Fourmainregio

5、nalcuisinesv鲁菜、川菜、粤菜和苏(扬)菜，vShandong,Sichuan,Cantonese,JiangsucuisineareoftenconsideredasthestandoutsofChinesecuisine.eightmainregionalcuisines,orEightGreatTraditions(八大菜系)v鲁、川、粤、苏(扬)、vShandong,Sichuan,Cantonese,Jiangsu,v徽、闽、浙、湘等菜系，vAnhui,Fujian,Zhejiang,andHunan.theTenGreatTraditions(十大菜系).vOccasio

6、nally,BeijingcuisineandShanghaicuisinearealsocitedalongwiththeaforementionedeightregionalstyles.鲁鲁 菜菜vIngredients：vseafood,includingscallops扇贝,prawns,seacucumbers海参,andsquid鱿鱼,vvegetablesPotatoes,tomatoes,mushrooms,onions,garlicandeggplants，largesweetcabbagesvMillet,wheat,oatandbarleyofteneatenaspor

7、ridge(Zhu),steamedandfriedbreadsFour Happy Meatballs 四个欢喜的肉团四四喜喜丸丸子子Typical Shandong delicaciesv“红烧海螺”conchbraisedwithsoysauce、v糖醋黄河鲤鱼friedcarpoftheYellowRiverwithsweetandsoursauce“烤大虾”roastprawnsnine-bendspigintestines九转大肠vskin-crisproastedduck脆皮烤鸭Shandongdelicacies川菜著名菜品v宫保鸡丁宫保鸡丁、麻婆豆腐麻婆豆腐v鱼香肉丝鱼香肉丝

8、、回锅肉回锅肉v水煮肉片水煮肉片、水煮鱼水煮鱼v夫妻肺片、四川火锅水水煮煮鱼鱼SpicedFish Stew Fish Filets in Hot Chili Oil宫爆鸡丁GovermentabuseChiken(政府虐待鸡)vKungPaochickenvSautedDicedChickenwithPeanutsandChili“麻婆豆腐”“Beancurdmadebyapock-markedwoman”(满脸雀斑的女人制作的豆腐)vMapoTofu(Stir-FriedTofuinHotSauce)夫妻肺片HusbandandWifeslungslice丈夫和妻子的肺切片vPorkLun

9、gsinChiliSauceTwiceCookedPork回锅肉v鱼香肉丝鱼香肉丝Yu-ShiangShreddedPork(SautedwithSpicyGarlicSauce)Representativedishesv“shreddedporkwithchillisauce”青椒肉丝vDandannoodles担担面vBonbonchicken棒棒鸡vSichuanhotpot四川火锅;isgenerallyspicyvIngredients:preservedfoodthroughpickling,salting,dryingandsmoking,Sichuanpickleshavean

10、appealingsmell,andarecrisp,tender,salty,sour,hot,andsweet.vSeasoning：peppercornswithafragrant,numbing,almostcitrusyflavor.Alsocommonarechili,gingerandotherspicyherbs,plantsandspices.Broadbeanchilipaste(豆瓣酱）vCookingtechniques：stirfrying,steamingandbraising,粤菜v包括广州菜、潮州菜和东江菜。v选料广博，奇而且杂，鸟、鼠蛇、虫皆为佳肴。v调料独特

11、，常见的有蚝油、汁、鱼露、珠油、糖醋、西汁等。v烹调方法独特，有煲、泡、“局”等。v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。ClassicCantonesesaucesarelightandperhapsblandvIngredients:Besidespork,beef,andchicken,Cantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,ducktongues,snakes,andsnails.vManycookingmet

12、hods：vsteaming,stir-frying,shallowfrying,doubleboiling,braising,anddeep-fryingBlanchedChineseBroccoliwithoystersauce(蚝油炒芥兰)CantonesedishesTraditionaldishesvSweetandsourpork(咕噜肉)vSteamedspareribs(paigu)withfermentedblackbeansandchilipepper(豉椒排骨)vStir-friedvegetableswithmeat(e.g.chicken,duck,pork,beef

13、,orintestines)(青菜炒肉片)vSteamedfroglegsonlotusleaf(荷叶蒸田鸡)RoastSucklingPigvPrawncrackers(蝦饼)vWintermelonsoup(冬瓜湯)vSnowfungussoup(银耳湯)vChinesesteamedeggs(蒸水蛋)vCongeewithcenturyegg(皮蛋粥)Wontonnoodle(云吞面)Pan-friedcrispynoodles(炒面)Lomein(捞面)干烧对虾Dry-BraisedPrawnwithHamandAsparagusvLobsterwithgingerandscallio

14、ns(姜葱龙虾)Whiteboiledshrimp(白灼虾)vLittlepanricev(煲仔飯Claypotcooking).vPorkspareribsoverrice(排骨煲仔飯)vSteamedchickenoverrice(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vingredients：carefullyselectedtealeaves,bambooshoots,mushrooms,pears,anddates.v

15、cookingmethods：stewing,braising,quick-frying,warming-up,stir-frying,vCondiments：winesaucepicklingandaddingsomesugarvmeloncarvingtechniqueisespeciallywellknown.Typicalcoursesv金陵咸水鸭Jinlingsalteddriedduck(Nanjingsmostfamousdish),v松鼠桂鱼SweetandSourSquirrel-shapedMandarinFishv霸王别姬FarewellMyConcubine(soft-

16、shelledturtlestewedwithmanyotheringredientssuchaschicken,mushroomsandwine).龙井虾仁Stir-friedShelledShrimpwithLongjingTeaLeavesvWestLakeFishinVinegarGravy西湖醋鱼vbeggarschickenv叫花鸡v南淡北咸thelightsoutherncuisine,andthesaltynortherncuisine东甜西辣thesweeteasterncuisine,andthespicywesterncuisineblendingofseasonings

17、佐料搭配condimentkndimntn.调味品调味品vSpringonion,sugar,salt,soysauce,ricewine,cornstarch,vinegar,sesameoil,andotheroilssufficetoenhanceflavorinmostCantonesecooking.vGinger,chilipeppers,five-spicepowder,powderedwhitepepper,staranise大茴香andafewotherspicesareused,butoftensparingly.Rulesforinterpretingmenuv菜菜v品品

18、v口口v译译v秘秘v籍籍(一)、刀工slicingtechniquesv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grindingv去骨(boning)，去皮(skinning/peeling)，刮鳞(scaling)，剁末(mashing)，刻、雕(carving)等。v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。v其他的加工方法还有酿(stuffin

19、g)，腌(picking/salting)，浸泡(marinating)，去壳(shelling)，刨丝(grating)等。vtiming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：v1.炒(stir-frying)，2.煎(pan-frying)，如煎鸡蛋(pan-friedegg)。v3.爆(quick-frying)，如爆大虾(quick-friedshrimps)。v4.炸(deep-frying),如五香炸鸡翅(deep-friedchickenwingwiths

20、picyflavour)。v如再细分，还可分为干炸(drydeep-frying)，软炸(softdeep-frying)和酥炸(crispdeep-frying)。v5.烧（braising），“用酱油来烧，叫红烧braisingwithsoysauce，”braisinginbrownsauce。v6.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）。”v7.蒸（steaming），如荷叶粉蒸肉（steamedflour-coatedpor

21、kwrappedinlotusleaves）。v8.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）。v隔水炖是stewingoutofwater，用于炖补品。v倘若放进味汁里煮，那就是卤stewingingravy了。v9.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）。v10.“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（grilledbeef

22、steak），。v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v（1）烹调法+主料（形状）v炒鳝片Stir-friedEelSlicesv煨牛肉SimmeredBeefv清蒸鳊鱼SteamedLimandev（2）烹调法+主料（形状）

23、+(with)辅料v蟹粉蒸鱼肚StewedFishTripewithCrabMeatv腐乳汁烧肉BraisedPorkwithPreservedBeanCurdv辣子炒肉丁Stir-friedDicedPorkwithGreenPepperv（3）烹调法+主料（形状）+(with,in)调料v红烧鲤鱼头BraisedCarpHeadwithSoySaucev辣味烩虾球BraisedPrawnBallsWithChilli/ChiliSaucev清炖猪蹄StewedPigHoofinCleanSoup2.以主料开头的的翻译方法v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

24、其辅料或调料。示例如下：v(1)主料（形状）+(with)辅料v杏仁鸡丁ChickenCubeswithAlmondv牛肉豆腐BeefwithBeancurdv鸡丝凉面ColdNoodleswithChickenShreds10（P166）v(2)主料（形状）+(with,in)调料v糖醋鱼FishwithSweetandSourSaucev椒盐排骨SpareRibswithPepperandSalt11（P57）v米酒鱼卷FishRollswithRiceWinemeatvchicken,fishvpork,beef,muttonvVeal,lamb小羊肉,3.以原料形状或口感开头的翻译方法

25、v(1)口感+烹法+主料v水煮嫩鱼TenderStewedFishv香煎鸡块FragrantFriedChickenv酥炸芋球CrispDeep-friedTaroBallv(2)形状（口感）+主料+(with)辅料v陈皮兔丁DicedRabbitwithOrangePeelv时蔬鸡片SlicedChickenwithSeasonalVegetablesv冬笋牛肉丝FriedBeefShredswithBambooShootsv(3)形状(口感)+主料+(with)调料v茄汁鱼片SlicedFishwithTomatoSaucev黄酒脆皮虾仁CrispShrimpswithRiceWineSaucev糖醋咕咾肉FriedPorkSliceswithSweetandSourSauce(二)、直译+音译法v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。v用“音译地名/人名+直译原料”这种译法可能更有“中国味儿”。如：v东坡肉DongpoBraisedPorkv宋嫂鱼羹SongsaoFishPotagev北京烤鸭BeijingRoastDuck