中国饮食文化和翻译 Chinese Diet Culture and Translation
中国饮食文化中英文说课讲解
Celebration for the birth of a child
In Central China, if a baby is born, his father will send Red Boiled Eggs to announce the news. An even number, usually six or eight Red Boiled Eggs with a black point dotted on one end will be delivered for a boy and an odd number, usually five or seven without black point for a girl. Through this way, the people express the joy of the birth of the child. 中国孩子出生,父亲将用红 鸡蛋宣布这一消息，通常六个或八个红 色煮鸡蛋,黑色点点缀代表男孩，通常5 或7没有黑色的鸡蛋代表女孩。通过这 种方式,人们表达孩子的出生的喜悦。
very particular about what to eat in the festival. During
the festivals, they organized appropriate eating
activities to strengthen kinship ties, showed their best
从历史、中国食品文化延伸超过1.7亿 年,分为生食、熟食、自然烹饪、科学 烹饪4个发展阶段,推出60000多种传统 菜肴,20000多种工业食物,获得“烹饪 王国”。
Festival eating habit
Since ancient times,
最新中国饮食文化中英文
From the History, China's food culture stretching more than 170 million years, is divided into raw food, cooked food, natural cooking, science and cooking four stages of development, introduction of more than 60,000 kinds of traditional dishes point, more than 20,000 kinds of industrial food, access to "Cooking kingdom" in the world. 从历史、中国食品文化延伸超过1.7亿 年,分为生食、熟食、自然烹饪、科学 烹饪4个发展阶段,推出60000多种传统 菜肴,20000多种工业食物,获得“烹饪 王国”。
Birthday peaches
Wedding
Sixi Balls Cross-cupped Wine
Dumplings of descendants
Concentric lotus-nuts sweet soup
Ginkgo Seed
ritual eating custom
When inviting guests for dinner, the host is always prepare the best food, for instance, in Fujian province, they will prepare eight bowl and four snacks to welcome the guests, in other parts, the dinners are also very rich. 邀请客人吃饭时,主人总是准备最好的食物。例如,在福建, 他们将准备八碗(八大碗)和四个零食(四小碟)欢迎客人。 Generally, the guests will be arranged in the middle of the table, the host sometimes put food onto the plates of their guests, using a variety of ways to persuade more customers confinement instead of more drinking to show their welcome. 一般来说,客 人将被安排在桌子中间 ,主人用各种方
中国饮食文化和翻译 Chinese Diet Culture and Translation
第一节 我国饮食结构及调制法
Nutrition of Chinese diet 扁鹊------安身之本，必资于食。救疾之
速，必凭于药。
Food is the essential supply for one’s health while medicine serves as a rapid solution to one’s sickness.
第二节 中国驰名菜系
我国e 鲁菜——Shandong Style 闽菜——Fujian Style 苏菜——Jiangsu Style 徽菜——Anhui Style 湘菜——Hunan Style 川菜——Sichuan Style 粤菜——Cantonese Style
第一节 我国饮食结构及调制法
常用食用菜肴的制作方法： 1、制作精细。讲究刀工 用到的方法和技巧主要有： 切、削——cutting 去皮——skinning/peeling 切片——slicing 刮鳞——scaling 切丝——shredding 剁末——mashing 切碎——mincing‘ 刻、雕——carving 切丁——dicing 酿——stuffing 切柳——filleting 腌——pickling/salting 去骨——boning 浸、泡——marinating 去壳——shelling
红烧青鱼 stewed black carp with brown sauce
第三节 中式菜肴的翻译法
3、烹调法+主料名+with/in+配料名
冬笋炒鱿鱼 fried squid with fresh bamboo shoots 炖栗子鸡 stewed chicken with chestnuts 咖喱牛肉 fried beef with curry 荷叶粉蒸鸡 steamed chicken in lotus leaf packets 冬菇菜心 fried winter mushrooms with green cabbage
中国饮食文化与翻译
L/O/G/O
2010.12.6
1.
Importance of Diet in Chinese culture
亚当和夏娃
美国人吃牡蛎不吃蜗牛，法国 人吃蜗牛不吃蝗虫，非洲的祖鲁人 吃蝗虫不吃鱼，他们都有所不吃， 而中国人是全世界最大的吃家，什 么都吃。 -------伊安罗伯逊
When frying, proper fire and seasonings are two key elements for cooks to produce certain flavors.
2.3. nutrition of Chinese diet
神农氏 扁鹊------安身之本，必资于食。救疾之速， 必凭于药。 Food is the essential supply for one’s health while medicine serves as a rapid solution to one’s sickness.
Sichuan Style It emphasizes on the quality of cooking materials and seasonings, especially chili and pepper, and is characterized by the thick spicy taste.
4. Major Styles of Chinese Diet
Beijing Style Shandong Style Fujian Style Jiangzhe Style Huaiyang Style Hunan Style Sichuan Style Cantonese Style
中国饮食文化介绍英文版
中国饮食文化介绍英文版Chinese food culture has a long and rich history dating back thousands of years. It is an integral part of Chinese tradition and plays a significant role in the daily lives of the Chinese people. From the diverse range of ingredients and cooking techniques to the intricate presentation and social significance of meals, Chinese culinary traditions embody the country's vibrant cultural heritage.At the heart of Chinese food culture lies the belief in the harmony between humans and nature. This philosophy is reflected in the emphasis on using fresh, seasonal ingredients and the careful balance of flavors, colors, and textures in each dish. The Chinese culinary approach is often described as a "yin-yang" balance, where contrasting elements such as hot and cold, sweet and sour, or spicy and mild are seamlessly combined to create a dynamic and satisfying dining experience.One of the defining features of Chinese cuisine is its regional diversity. China is a vast and geographically diverse country, and each region has developed its own unique culinary traditionsinfluenced by local climate, geography, and cultural influences. For example, the Cantonese cuisine of the southern Guangdong province is known for its delicate, lightly cooked dishes that highlight the natural flavors of the ingredients. In contrast, the Sichuan cuisine of the southwestern Sichuan province is renowned for its bold, spicy flavors and the use of Sichuan peppercorns, which create a distinctive numbing sensation.Another key aspect of Chinese food culture is the social significance of meals. Sharing food is an integral part of Chinese social rituals and family gatherings. Meals are often served family-style, with multiple dishes placed on the table for everyone to share. This encourages conversation, social interaction, and the appreciation of the diverse flavors and textures of the meal. The act of sharing food is seen as a way to foster relationships, express affection, and create a sense of community.In addition to the social aspect, Chinese cuisine also places great importance on the presentation and aesthetics of the food. The careful arrangement of dishes, the use of colorful garnishes, and the incorporation of symbolic elements, such as the use of auspicious ingredients or the arrangement of dishes to resemble lucky numbers, all contribute to the overall dining experience. The Chinese believe that the appearance of the food should be as pleasing to the eye as the flavors are to the palate.One of the most iconic and well-known aspects of Chinese food culture is the use of chopsticks. Chopsticks have been used in China for thousands of years and are an integral part of the dining experience. They are not only a practical tool for eating but also a symbol of Chinese cultural identity. The art of using chopsticks is deeply ingrained in Chinese culture, and mastering the skill is seen as a sign of cultural refinement and social etiquette.The diversity of Chinese cuisine is also reflected in the wide range of cooking techniques and methods. From the delicate steaming of dim sum to the high-heat wok-frying of stir-fries, Chinese chefs have developed a vast repertoire of cooking techniques that showcase the versatility of their ingredients and the creativity of their culinary traditions. These techniques are often passed down from generation to generation, with each chef putting their own unique spin on traditional recipes.Furthermore, the role of tea in Chinese food culture cannot be overstated. Tea has been an integral part of Chinese society for centuries and is often served alongside meals as a palate cleanser and digestive aid. The ritual of preparing and serving tea is deeply rooted in Chinese cultural practices, with different types of tea being paired with specific dishes to enhance the dining experience.In recent years, Chinese cuisine has gained global recognition and popularity, with Chinese restaurants and dishes becoming increasingly prevalent around the world. However, the essence of Chinese food culture goes beyond just the food itself. It is a rich tapestry of traditions, beliefs, and social customs that are deeply ingrained in the Chinese way of life. As more people discover the wonders of Chinese cuisine, it is essential to appreciate and understand the cultural context and significance that underlie these culinary traditions.In conclusion, the Chinese food culture is a testament to the country's rich history, diverse regional influences, and profound respect for the natural world. From the intricate balance of flavors to the social significance of meals, Chinese cuisine is a celebration of the country's cultural heritage and a window into the heart and soul of the Chinese people. As the world continues to embrace the wonders of Chinese food, it is crucial to recognize and preserve the unique cultural traditions that make it such a beloved and enduring part of the global culinary landscape.。
中国饮食文化中英文
Min Cuisine is short for Fujian Cuisine, or iginating in
Minhou County of Fujian Province, represe nted by the dishes of
目录页
（设计好之后可以删掉这个文本 框哦）
Sichuan Cuisine
四川菜系
Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.
ChineseFood中国饮食文化英文版
Chinese Food: The Enchanting Cultureof Chinese CuisineThe Regional Diversity of Chinese CuisineChina's vast territory and diverse ethnic groups have given rise to a multitude of regional cuisines, each with its unique characteristics. From the spicy and bold flavors of Sichuan cuisine to the delicate and subtle tastes of Cantonese cuisine, Chinese food offers a gastronomic journey that is both exciting and enlightening.Sichuan Cuisine: A Spicy DelightCantonese Cuisine: A Symphony of FlavorsCantonese cuisine, also known as Guangdong cuisine, is known for its light and fresh flavors. Dim sum, a Cantonese specialty, is a delightful array of small dishes, including steamed dumplings, savory buns, and delicate pastries. The emphasis on fresh ingredients and precise cooking techniques makes Cantonese cuisine a favorite among food connoisseurs.The Cultural Significance of Chinese CuisineThe Art of Chinese CookingChinese cooking is a blend of art and science, with techniques passed down through generations. The wok, a versatile cooking utensil, is central to Chinese cuisine.Stirfrying, a quick and highheat cooking method, is used to create dishes like Beef and Broccoli and Kung Pao Chicken, ensuring that ingredients remain fresh and vibrant.In conclusion, Chinese cuisine is a treasure trove of flavors, traditions, and stories. By exploring the diverse regional cuisines and understanding the cultural significance behind each dish, one can gain a deeper appreciation for the enchanting culture of Chinese food.The Philosophy Behind Chinese Culinary ArtsThe Importance of Seasonality and FreshnessChinese culinary traditions place a strong emphasis on the use of seasonal ingredients. The belief is that food should be consumed when it is at its peak of freshness and flavor. This respect for nature's rhythm ensures that diners enjoy the best that each season has to offer. From spring's tender bamboo shoots to winter's hearty root vegetables, the changing of the seasons is celebrated on the Chinese dining table.The Role of Tea in Chinese CultureThe Art of Table Manners and EtiquetteThe Future of Chinese CuisineAs Chinese cuisine continues to captivate the world, it is evolving while maintaining its traditional roots. Young chefs are experimenting with fusion styles, blendingtraditional Chinese flavors with international influences.This innovation is breathing new life into classic dishes, making Chinese cuisine more accessible and appealing to a global audience.The Spiritual Connection of Food and FestivalsIn the tapestry of Chinese culture, food plays a pivotal role during festivals and holidays, symbolizing wishes, traditions, and spiritual beliefs. Each festival brings withit a array of special dishes, each carrying its own meaning and significance.The Lunar New Year, or Spring Festival, is perhaps the most celebrated of all. Families gather for a grand feast known as the "Reunion Dinner," where dishes like fish (symbolizing surplus and prosperity), dumplings (shaped like ancient Chinese money and representing wealth), and nian gao (a sweet sticky rice cake signifying growth and progress) are served. These foods are not only delicious but are also eaten with the hope of bringing good fortune for the year ahead.The Art of Presentation and AestheticsChinese cuisine is not only about taste but also about presentation. The arrangement of dishes on a table is an art form in itself, with an emphasis on color, shape, and balance. The goal is to create a visual feast that excites the eyes before the food even touches the lips. This aestheticapproach is evident in the intricate carvings of vegetables and fruits used as garnishes, and in the careful placement of ingredients to form patterns and pictures on the plate.The Legacy of Chinese Culinary TechniquesThe legacy of Chinese cooking techniques is a testament to the ingenuity and resourcefulness of its people. Methods such as red cooking (braising in soy sauce), white cooking (simmering in water or stock), and the delicate art of dim sum making are passed down through generations. These techniques not only enhance the flavors and textures of the ingredients but also preserve the nutritional value of the food, reflecting the Chinese philosophy of health and wellness through diet.The Global Reach of Chinese CuisineIn essence, Chinese cuisine is a living history book, each page filled with stories of tradition, innovation, and the joy of sharing. It is a journey that invites all to partake, a celebration of flavors and cultures that continues to inspire and delight palates worldwide.。
中国饮食文化中英文
Cooking methods
Stir frying: Stir frying is one of the most common Chinese cooking methods, which uses high temperature and fast frying to quickly ripen the ingredients and maintain a fresh and tender taste.
Baijiu
The most famous Baijiu in China are Moutai and Wuliangye. They have mellow taste and unique aroma, and are common liquors on Chinese tables.
Huangjiu
Inheritance of traditional culinary skills
Encourage inheritors to impart culinary skills, cultivate a new generation of chefs, and enable the continuation of traditional culinary skills.
目录
contents
International seminar of Chinese cultural heritage The Challenges and Future Development of Chinese Food Culture
01
Overview of Chinese Food Culture
Healthy diet concept
Advocate for a healthy diet concept, pay attention to the natural, nutritious, and healthy ingredients, and meet the needs of consumers for a healthy diet.
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第三节 中式菜肴的翻译法
For menu translation, the expected communicative function among the target readers must be achieved. The target readers must know what the dish is about; if possible, to appreciate the delicate naming.
第一节 我国饮食结构及调制法
Nutrition of Chinese diet 扁鹊------安身之本，必资于食。救疾之
速，必凭于药。
Food is the essential supply for one’s health while medicine serves as a rapid solution to one’s sickness.
第一节 我国饮食结构及调制法
常用食用菜肴的制作方法： 1、制作精细。讲究刀工 用到的方法和技巧主要有： 切、削——cutting 去皮——skinning/peeling 切片——slicing 刮鳞——scaling 切丝——shredding 剁末——mashing 切碎——mincing‘ 刻、雕——carving 切丁——dicing 酿——stuffing 切柳——filleting 腌——pickling/salting 去骨——boning 浸、泡——marinating 去壳——shelling
第三节 中式菜肴的翻译法
(三)半“写实”半“写意”型——直译+ 意译
三鲜汤 soup with fish, shrimp and pork balls 木须肉 fried pork with scrambled eggs and fungus 翡翠虾仁 stir-fried shrimps with peas
1、准确、忠实原文； 2、简洁； 3、开门见山，点名菜肴的原料和烹调方法。
第三节 中式菜肴的翻译法
（一）“写实”型菜肴——直译
1、烹调法+主料名
煮花生豆boiled peanuts 炖牛肉 stewed beef 煎鸡蛋 fried eggs 清蒸桂鱼 steamed mandarin fish 回锅肉 twice-cooked pork 炸春卷deep-fried egg rolls 叉烧肉barbecued pork 香薰鱼smoked spicy fish 炒鸡丝stir-fried chicken 烤乳猪roast suckling pig 涮羊肉instant boiled mutton
第二节 中国驰名菜系
Beijing style
nomadic people favor for meat, especially mutton, such as roast mutton, mutton fondue, hot pot Beijing roast duck
第二节 中国驰名菜系
Shandong style
quick-fry(爆炒) with salty flavor by using soy sauce sea food
scallion
第二节 中国驰名菜系
Fujian Style simmering is widely adopted. sea cucumber, dried scallop, shark’s fin, ham, tendons of beef, dove’s eggs, chicken, duck, some bone broth, Shaoxing rice wine and spices
第三节 中式菜肴的翻译法
(二)“写意型”菜肴名——意译
这类菜肴名称往往不出现原料和烹调方法，因此对这类菜名 的翻译，往往采用以意译的方法，译出原料和烹调的方法。
龙凤会 stewed snake and chicken
全家福 stewed assorted meats
游龙戏凤 stir-fried prawns and chicken
第二节 中国驰名菜系
Cantonese Style It boasts cooking anything that is alive, whether flying animals, walking animals or swimming animals, such as snakes, cats, monkeys and mice.
第一节 我国饮食结构及调制法
salty
sweet
Five chief tastes
bitter
sour
pungent
Eg：心中如打翻了五味瓶 ( All kinds of feelings swell up.)
第一节 我国饮食结构及调制法
常用食用菜肴原料
• • • • • • 鱼肉类 蛋乳类 油脂类 蔬菜类 瓜果类 调味类
青椒肉片 fried sliced pork and green chilli
第三节 中式菜肴的翻译法
5、烹调法（+加工法）+主料名+and+主料名
虾仁扒豆腐 stewed shelled shrimps and bean cued
凤胆虾仁 fired shelled shrimps chicken liver 红烧什肉虾仁豆腐 fried bean cued, shelled shrimps and missed meat with brown sauce
第二节 中国驰名菜系
Sichuan Style It emphasizes on the quality of cooking materials and seasonings, especially chili and pepper, and is characterized by the thick spicy taste. Kung Pao Diced Chicken Stir-Fried Tofu in Spicy Sauce
第二节 中国驰名菜系
我国八大菜系：
京菜——Beijing Style 鲁菜——Shandong Style 闽菜——Fujian Style 苏菜——Jiangsu Style 徽菜——Anhui Style 湘菜——Hunan Style 川菜——Sichuan Style 粤菜——Cantonese Style
第一节 我国饮食结构及调制法
2、各种烹制方法
中式菜肴有50种烹调方法，但常用的主要有以下几种： 炒——stir-frying 煎——pan-frying 爆——quick-frying 炸——deep-frying 烧——braising 煮——boiling 蒸——steaming 炖、煨、焖、煲——simmering/stewing 熏——smoking 烤、烘——baking/broiling/roasting/basting 白灼——scalding
第一节 我国饮食结构及调制法
五谷为养，五果为助，五畜为益，五菜为充。 Cereals supply men with necessary nutrition, fruit is a subsidiary, meat is an added benefit and vegetables are nutritional enrichment. A diversified diet helps maintain the function of the organs. -------《黄帝内经》(the Yellow Emperor’s Classics of Internal Medicine）
第三节 中式菜肴的翻译法
（四）典故型——直译/意译+解释
1、以人名/地名命名的，人名/地名用音译，菜 名用直译的方法
东坡肉 dongpo braised pork 叫花鸡 beggar’s chicken 北京烤鸭 Beijing roast duck 宫爆鸡丁 fried diced chicken in Sichuan style
第一节 我国饮食结构及调制法
常用调味品seasoning的翻译：
葱——Onion or spring onion or scallion 姜——ginger 蒜——garlic 花椒——Chinese (wild) pepper 茴香——aniseed 辣椒——hot pepper 芥末——mustard 咖喱——curry 盐——salt 糖——sugar 酱油——soy sauce 醋——vinegar 料酒——rice wine 味精——gourd powder 鸡精——granulated chicken bouillon
• 国以民为天，民以食为天。 • ------Food is the first necessity of the people. • 食色，性也。 • ------- Desire for food and sex are basic human instincts.
• 繁体字“國”------ 抄起武器“戈”以保护 “口”。
第二节 中国驰名菜系
Jiangsu Style It is characterized by its mild, tender as well as sweet and sour taste. Sweet and Sour Fish Niangao
第二节 中国驰名菜系
Hunan Style Chili and smoked food are essential in Hunan Style, and Local people are proud of dishes such as Spicy and Hot Spring Chicken and Steamed Fish Head with Diced Hot Red Peppers.