通用口笔译-饮食文化

Catering Culture
Para.1
饮食文化是中国传统文化的重要组成部分。

中国悠久的历史、广袤的疆土、好客的习俗，这些都孕育了中餐烹饪的独特艺术。

Dietary culture is an important part of traditional Chinese culture. China’s unique culinary art owes itself to the country’s long history, vast territory and hospitable tradition.
Para.2
“民以食为天”。

中国人非常重视吃。

中餐烹饪以其“色、香、味、形”俱全而著称于世, 讲究原料的选配、食物的质地、佐料的调制、切菜的刀工、适时的烹调，以及装盘艺术。

“Food is the first necessity of the people.”Chinese people value their way of dining very much. Chinese cuisine is world-famous for its perfect combination of “color, aroma, taste and appearance”, which emphasizes the selection of raw materials, the texture of food, the blending of seasonings, slicing techniques, the perfect timing of cooking and the art of laying out food on plates.
Para.3
由于各地不同的气候，资源物产，以及生活习惯，造就了各具特色的地方菜系，素有四大风味和八大菜系之说。

In China, different climates, resources and living habits contribute to the unique regional cuisines which have long been recognized as “the four flavors” and “the eight regional cuisines”.
四大风味指的是“南淡北咸，东甜西辣”。

八大菜系指的是鲁菜、川菜、湘菜、粤菜、闽菜、苏菜、浙菜和徽菜。

The four flavors refer to “the light flavor in the south, the salty flavor in the north, the sweet flavor in the east and the spicy flavor in the west”. The eight regional cuisines refer to Shandong, Sichuan, Hunan, Guangdong, Fujian, Jiangsu, Zhejiang and Anhui cuisines.
Para.4
鲁菜讲究调味纯正，具有“鲜、嫩、香、脆”的特色，最著名的菜有黄河糖醋鲤鱼和德州扒鸡。

Shandong cuisine emphasizes the purity of the seasonings, characterized by “freshness, tenderness, aroma and crispness”. The famous dishes of Shandong cuisine are Yellow River carp in sweet and sour sauce and Dezhou stewed chicken.
川菜特别注重调味，以麻辣著称, 代表菜有火锅、回锅肉、鱼香肉丝和麻婆豆腐。

Sichuan cuisine is well-known for its hot and pungent flavor, featuring the use of seasonings. The typical dishes of Sichuan cuisine are hot pot, twice-cooked pork, shredded pork in sweet and sour sauce and Ma Po tofu.
粤菜强调选料珍奇，装饰精美，口感重清、鲜、嫩、脆，代表菜有白切鸡和红烧大群翅。

Guangdong cuisine stresses the use of rare raw materials and exquisite layout of food on plates. The dishes are always light, fresh, tender and crisp in taste. Typical dishes are sliced boiled chicken and braised shark fin in brown sauce.
苏菜咸中带甜，追求食物的本味，选料讲究，烹饪精细，菜品风格雅丽，代表菜有金陵盐水鸭，狮子头，松鼠鳜鱼等。

Jiangsu cuisine, with a distinctive salty and sweet flavor, preserves the original flavor of food, featuring strict choice of ingredients, exquisite workmanship and elegant appearance. The representative dishes are Jinlin salted dried duck, pork meatball and squirrel-shaped Mandarin fish.
Para.5
中餐也注重食疗。

中国人认为食物都或阴或阳。

中餐重视食物阴阳的平衡，以保持身体的健康。

一般阴性食物性凉，热量低; 而阳性食物性热，辛辣，高热量。

Chinese cuisine also highlights the medicinal function of food. As Chinese people hold that each food has its own characteristics of yin or yang, Chinese cuisines value the balance between yin and yang to help people avoid getting sick. Generally speaking, yin foods are often cool and low in calories while yang foods are hot, spicy and high in calories.
同时，根据不同的症状，中国人擅长把加工过的药草加入食材中，制作出味道鲜美同时又具保健、防治疾病和延缓衰老功效的菜肴。

And according to different symptoms, Chinese people make good use of herbs in cooking and produce delicious dishes that can preserve health, prevent and heal diseases and slow down aging.
Para.6
“酒逢知己千杯少”。

只要是聚会场合，大都离不了酒。

酒已经成为中国饮食文化的重要组成部分, 渗透于社会生活的各个领域。

中国酒主要分为白酒和黄酒两种。

“While you drink with a good friend, a thousand shots are not enough”. When Chinese people get together，wine must be served, so wine has become a part of Chinese dietary culture in every corner of the country. Chinese wine can be classified into two categories: liquor and yellow rice wine.
Para.7
中国也是茶的故乡。

茶是中国人不可缺少的饮品。

茶常常是中国人待客的佳品。

中国茶主要分为绿茶、红茶、乌龙茶和花茶等。

中国茶艺世界闻名，注重沏茶方法、精美茶具以及敬茶礼仪。

China is the birthplace of tea. Tea has been an indispensable drink for Chinses. Also, Chinese always treat their guests with tea. There are a variety of teas which are roughly classified into four groups: green tea, black tea, oolong tea and scented tea. The art of tea making is prestigious all over the world, focusing on the method of brewing tea, the use of exquisite tea ware and tea-serving etiquette.。