中国菜的英译.ppt

Chinese Food In the Chinese culture, the whole process of preparing food from raw ingredients to morsels ready for the mouth is highly distinctive when compared with other food traditions. At the base of this process is the division between fan, grains and other starch food, and ts’ai, vegetables and meat dishes. The Basics of Chinese Food To prepare a balanced meal, it must have an appropriate amount of both fan and ts’ai, and ingredients are readied along both tracks. Grains are cooked whole or as flour, making up the fan half of the meal in various forms. Vegetables and meats are cut up and mixed in various way into individual dishes to constitute the ts’ai half. Even in meals in which fan and ts’ai are joined together, such as in wonton, they are in fact put together but not mixed up, and each still retains its due proportion and own distinction. Characteristics of Chinese Cuisine Chinese cuisine attempts to balance the flavors (salt, sweet, bitter, pungent, and umami). Umami is central to the experience of Chinese cuisine as different from most European cuisines, which ignore it. Chinese cooking often uses ingredients that impart this flavor, epitomized by MSG. Although MSG is known as an artificial additive, its analogues are found naturally in many foods, such as chicken, seafood(kelp); these foods are used more heavily in Chinese cooking than in European cooking. Characteristics of Chinese Cuisine Eight (major) schools of cuisine: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. 八大菜系（鲁、川、粤、闽、苏、浙、湘、徽） the?sweet?eastern?cuisine?and?the?spicy?western?cuisine,the? light?southern?cuisine?and?the?salty?northern?cuisine. 东甜西辣，南淡北咸 perfect combination of color, aroma, taste, and appearance 色香味形俱全 (light/bland; spicy hot; greasy) Ways to Translate Chinese Dishes into English Transliteration: e.g. Dim Sin Gai (sweet and sour chicken) Ging Ai Kwar (steamed aubergines) 2. Depiction. e.g. Sweet and