《中西饮食文化》PPT课件.ppt

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1、美 食 天 地,粥；porridge，congee,rice(或millet小米)gruel 稀粥馒头streamed bun;花卷steamed twisted roll 锅贴lightly fried dumpling 烧饼clay oven rolls sesame seed cake八宝饭eight-treasure rice pudding,豆浆soy-bean milk豆腐脑 beancurd jelly 油条deep-fried twisted dough sticks茶叶蛋 egg boiled with salt&tea 包子steamed stuffed bun油饼deep

2、-fried dough cake,不吃早饭 慢性自杀,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，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。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”?,Brainstorm,culinaryklinri a.厨房的,烹调的 cookerykukri

3、 n.烹调法,烹调术cooking,cuisine kwi(:)zi:nn.烹饪 culinaryart France,Italy,India and China cuisinesChinese cuisine is very different from European.中国烹饪与欧洲烹饪有很大区别。,色香味俱全 perfect combination of color aroma taste and appearance,Color:it looks bright,goden,oily,and shiny Aroma,odour,scent，fragrance Taste：tastes

4、sour sweet bitter hot salty（酸甜苦辣咸）delicious,crisp and soft fresh,light and mellow.,gourmet gumei n.美食者,这么漂亮！怎 么 吃 呀？,How many cuisines in China?,中国多少菜系？,四八十十二十六,各地简称,Shandong(Lu 魯)Sichuan(Chuan 川)Cantonese(Yue 粵)Jiangsu(Su 苏 or Yang 揚),Anhui(Hui 徽)Fujian(Min 闽)Zhejiang(Zhe 浙)Hunan(Xiang 湘),Four Grea

5、t Traditions(四大菜系).Four main regional cuisines,鲁菜、川菜、粤菜和苏(扬)菜，Shandong,Sichuan,Cantonese,Jiangsu cuisine are often considered as the standouts of Chinese cuisine.,eight main regional cuisines,or Eight Great Traditions(八大菜系),鲁、川、粤、苏(扬)、Shandong,Sichuan,Cantonese,Jiangsu,徽、闽、浙、湘等菜系，Anhui,Fujian,Zhejia

6、ng,and Hunan.,the Ten Great Traditions(十大菜系).,Occasionally,Beijing cuisine and Shanghai cuisine are also cited along with the aforementioned eight regional styles.,鲁 菜,Ingredients：seafood,including scallops扇贝,prawns,sea cucumbers海参,and squid鱿鱼,vegetables Potatoes,tomatoes,mushrooms,onions,garlic and

7、 eggplants，large sweet cabbages,Millet,wheat,oat and barley often eaten as porridge(Zhu),steamed and fried breads,Four Happy Meatballs 四个 欢喜的肉团,四喜丸子,Typical Shandong delicacies,“红烧海螺”conch braised with soy sauce、,糖醋黄河鲤鱼 fried carp of the Yellow River with sweet and sour sauce,“烤大虾”roast prawns,nine-

8、bends pig intestines九转大肠,skin-crisp roasted duck 脆皮烤鸭,Shandong delicacies,川菜著名菜品,宫保鸡丁、麻婆豆腐鱼香肉丝、回锅肉水煮肉片、水煮鱼夫妻肺片、四川火锅,水 煮 鱼Spiced Fish Stew Fish Filets in Hot Chili Oil,宫爆鸡丁Goverment abuse Chiken(政府虐待鸡),Kung Pao chickenSauted Diced Chicken with Peanuts and Chili,“麻婆豆腐”“Bean curd made by a pock-marked

9、woman”(满脸雀斑的女人制作的豆腐),Mapo Tofu(Stir-Fried Tofu in Hot Sauce),夫妻肺片 Husband and Wifes lung slice 丈夫和妻子的肺切片,Pork Lungs in Chili Sauce,Twice Cooked Pork 回锅肉,鱼香肉丝Yu-Shiang Shredded Pork(Sauted with Spicy Garlic Sauce),Representative dishes,“shredded pork with chilli sauce”青椒肉丝Dan dan noodles 担担面,Bon bon

10、chicken棒棒鸡Sichuan hotpot 四川火锅;,is generally spicy,Ingredients:preserved food through pickling,salting,drying and smoking,Sichuan pickles have an appealing smell,and are crisp,tender,salty,sour,hot,and sweet.Seasoning：peppercorns with a fragrant,numbing,almost citrusy flavor.Also common are chili,gin

11、ger and other spicy herbs,plants and spices.Broad bean chili paste(豆瓣酱）Cooking techniques：stir frying,steaming and braising,粤菜,包括广州菜、潮州菜和东江菜。选料广博，奇而且杂，鸟、鼠蛇、虫皆为佳肴。调料独特，常见的有蚝油、汁、鱼露、珠油、糖醋、西汁等。烹调方法独特，有煲、泡、“局”等。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。,Classic Cantonese sauces are light and perhaps

12、 bland,Ingredients:Besides pork,beef,and chicken,Cantonese cuisine incorporates almost all edible meats,including organ meats,chicken feet,duck tongues,snakes,and snails.Many cooking methods：steaming,stir-frying,shallow frying,double boiling,braising,and deep-frying,Blanched Chinese Broccoli with oy

13、ster sauce(蚝油炒芥兰),Cantonese dishesTraditional dishes,Sweet and sour pork(咕噜肉)Steamed spare ribs(paigu)with fermented black beans and chili pepper(豉椒排骨)Stir-fried vegetables with meat(e.g.chicken,duck,pork,beef,or intestines)(青菜炒肉片)Steamed frog legs on lotus leaf(荷叶蒸田鸡),Roast Suckling Pig,Prawn crack

14、ers(蝦饼)Winter melon soup(冬瓜湯)Snow fungus soup(银耳湯)Chinese steamed eggs(蒸水蛋)Congee with century egg(皮蛋粥),Wonton noodle(云吞面)Pan-fried crispy noodles(炒面)Lo mein(捞面),干烧对虾Dry-Braised Prawn with Ham and Asparagus,Lobster with ginger and scallions(姜葱龙虾),White boiled shrimp(白灼虾),Little pan rice(煲仔飯Clay pot

15、cooking).Pork spare ribs over rice(排骨煲仔飯)Steamed chicken over rice(蒸鸡肉煲仔飯),DessertRed bean soup(紅豆沙Black sesame soup(芝麻糊)Mung bean soup(綠豆沙)Shaved Ice(刨冰)Steamed egg custard(燉蛋),浙，扬,ingredients：carefully selected tea leaves,bamboo shoots,mushrooms,pears,and dates.cooking methods：stewing,braising,qui

16、ck-frying,warming-up,stir-frying,Condiments：wine sauce pickling and adding some sugarmelon carving technique is especially well known.,Typical courses,金陵咸水鸭Jinling salted dried duck(Nanjings most famous dish),松鼠桂鱼Sweet and Sour Squirrel-shaped Mandarin Fish 霸王别姬Farewell My Concubine(soft-shelled tur

17、tle stewed with many other ingredients such as chicken,mushrooms and wine).,龙井虾仁Stir-fried Shelled Shrimp with Longjing Tea Leaves,West Lake Fish in Vinegar Gravy 西湖醋鱼,beggars chicken 叫花鸡,南淡北咸 the light southern cuisine,and the salty northern cuisine东甜西辣the sweet eastern cuisine,and the spicy wester

18、n cuisine,blending of seasonings 佐料搭配condiment kndimntn.调味品,Spring onion,sugar,salt,soy sauce,rice wine,corn starch,vinegar,sesame oil,and other oils suffice to enhance flavor in most Cantonese cooking.Ginger,chili peppers,five-spice powder,powdered white pepper,star anise大茴香 and a few other spices

19、are used,but often sparingly.,Rules for interpreting menu,菜品口译秘籍,(一)、刀工slicing techniques,切、削(cutting)，切片(slicing)，切丝(shredding)，切碎(mincing)，切丁(dicing)，切柳(filleting)，切条cutting to strips，切碎mincing 磨碎grinding去骨(boning)，去皮(skinning/peeling)，刮鳞(scaling)，剁末(mashing)，刻、雕(carving)等。经过加工后的原料具有丁、条、丝、片、块等几何形状

20、，如肉丝（pork shreds），鸡块（chicken slices）等。,其他的加工方法还有酿(stuffing)，腌(picking/salting)，浸泡(marinating)，去壳(shelling)，刨丝(grating)等。timing火候：大火strong heat 中火medium heat 微火gentle heat,(二)、烹调方法cooking methods至少有50种，归纳出以下主要常用的11种：,1.炒(stir-frying)，2.煎(pan-frying)，如煎鸡蛋(pan-fried egg)。3.爆(quick-frying)，如爆大虾(quick-fr

21、ied shrimps)。4.炸(deep-frying),如五香炸鸡翅(deep-fried chicken wing with spicy flavour)。如再细分，还可分为干炸(dry deep-frying)，软炸(soft deep-frying)和酥炸(crisp deep-frying)。,5.烧（braising），“用酱油来烧，叫红烧braising with soy sauce，”braising in brown sauce。6.煮（boiling），“煮还可分速煮（instant boiling），北方的涮羊肉instant boiled mutton，广东的打边炉c

22、hafing dish也属此类，和快煮（quick boiling）。”7.蒸（steaming），如荷叶粉蒸肉（steamed flour-coated pork wrapped in lotus leaves）。,8.煲/炖/煨/焖/卤（simmering/stewing），这五种烹调方法基本相同，如炖栗子鸡（stewed chicken with chestnuts），煨牛肉（simmered beef）。隔水炖是stewing out of water，用于炖补品。倘若放进味汁里煮，那就是卤stewing in gravy 了。,9.熏（smoking），用调料香料调制后，用特殊的树木

23、柴禾熏烤而熟，。如熏山鸡（smoked pheasant）。10.“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（grilled beefsteak），。烧烤（roasting）是在火上，火前或在铁架上烧。烧乳猪（roast suckling pig）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（grilled fish with butter sauce），11.白灼（scalding或blanching,如白灼海螺片（scalded sliced conch）

24、。,1.以烹调方法开头的翻译方法,（1）烹调法+主料（形状）炒鳝片 Stir-fried Eel Slices 煨牛肉 Simmered Beef 清蒸鳊鱼 Steamed Limande（2）烹调法+主料（形状）+(with)辅料蟹粉蒸鱼肚 Stewed Fish Tripe with Crab Meat腐乳汁烧肉 Braised Pork with Preserved Bean Curd辣子炒肉丁 Stir-fried Diced Pork with Green Pepper（3）烹调法+主料（形状）+(with,in)调料红烧鲤鱼头 Braised Carp Head with Soy

25、Sauce辣味烩虾球 Braised Prawn Balls With Chilli/Chili Sauce清炖猪蹄 Stewed Pig Hoof in Clean Soup,2.以主料开头的的翻译方法,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接其辅料或调料。示例如下：(1)主料（形状）+(with)辅料杏仁鸡丁 Chicken Cubes with Almond牛肉豆腐 Beef with Beancurd鸡丝凉面 Cold Noodles with Chicken Shreds10（P166）(2)主料（形状）+(with,in)调料糖醋鱼 Fish with

26、Sweet and Sour Sauce椒盐排骨 Spare Ribs with Pepper and Salt11（P57）米酒鱼卷 Fish Rolls with Rice Wine,meat,chicken,fishpork,beef,muttonVeal,lamb小羊肉,3.以原料形状或口感开头的翻译方法,(1)口感+烹法+主料水煮嫩鱼 Tender Stewed Fish香煎鸡块 Fragrant Fried Chicken酥炸芋球 Crisp Deep-fried Taro Ball(2)形状（口感）+主料+(with)辅料陈皮兔丁 Diced Rabbit with Orange

27、 Peel时蔬鸡片 Sliced Chicken with Seasonal Vegetables冬笋牛肉丝 Fried Beef Shreds with Bamboo Shoots(3)形状(口感)+主料+(with)调料茄汁鱼片 Sliced Fish with Tomato Sauce黄酒脆皮虾仁 Crisp Shrimps with Rice Wine Sauce糖醋咕咾肉 Fried Pork Slices with Sweet and Sour Sauce,(二)、直译+音译法,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Pork Hunan Style，麻婆豆腐Bean Curd Sichuan Style等。用“音译地名/人名+直译原料”这种译法可能更有“中国味儿”。如：东坡肉 Dongpo Braised Pork宋嫂鱼羹 Songsao Fish Potage北京烤鸭 Beijing Roast Duck,