中国菜系ppt课件

1、Chinese Cuisine,1,;.,“食不厌精，脍不厌细。食饐而餲，鱼馁而肉败，不食。色恶，不食。臭恶，不食。失饪，不食。不时，不食。割不正，不食。不得其酱，不食。肉虽多，不使胜食气。惟酒无量，不及乱。” -孔子,2,;.,3,;.,4,;.,5,;.,6,;.,Question : 英语导游问答题,1 . In order that meals for the group are properly arranged, what is the local guide required to do before, during and after the meals? 为了保证团队餐饮的合

2、理安排，地陪导游需要做哪些工作？,7,;.,1 . In order that meals for the group are properly arranged, what is the local guide required to do before, during and after the meals? (1) Before meals, the local guide must check such items as place, time, number of diners and prices for the meals and particular requests of t

3、he tourists, and try to make sure that all these have been properly arranged. (2) When the tourists are having their meals, the local guide should go, once or twice, around the dining-room to answer questions of the tourists and to supervise the service of the restaurant. (3) After meals, the local

4、guide must settle the bills strictly in accordance with the fixed per capita charge and the actual number of diners.,8,;.,Questions on Ways of Solving Special Problems 突发状况,What must the tour guide do if, by any chance the, tourists are poisoned by food? 如果游客突然出现食物中毒，导游需要怎么做？,9,;.,In case the touris

5、ts suffer food-poisoning: (1) The tour guide should tell the tourists to drink plenty of water and try to make them vomit呕吐, so as to eliminate the toxins排出毒素 from their intestines肠道. (2) Then, he must take them immediately to the hospital for emergency treatment and ask the doctor for a medical cer

6、tificate医院证明. (3) In the meantime, he should report the case to the local travel service to fix the responsibility on the restaurant上报旅行社.,10,;.,2. The tourists of a group request some time before meal that the Western food meal previously reserved for them should be changed to a Chinese food meal,

7、how should the local guide deal with the request?,11,;.,(1) If their request (for substitution of Chinese food for Western food) is made 3 hours before the meal, the local guide should approach the restaurant and try to meet their requirement as far as possible. (2) If they ask for the change just b

8、efore the meal, the local guide usually can refuse but must tell them why it can not be changed. (3) If they still insist in making the change, the local guide can suggest that they order the meal themselves at their own expense. (4) Their request for additional dishes and beverage can be granted pr

9、ovided they agree to cover the extra charge.,12,;.,3. What should the tour guide do if the tourists are greatly discontented with the meals theyve been served during their stay in this city? 如果客人对他们旅途中的团餐不满意，导游应该怎么做？,13,;.,(1) The tour guide should earnestly listen to and note down the opinions and

10、complaints of the tourist. (2) And (he should) report the matter to the local travel service and the hotel or restaurants, so that they will make improvement or take possible remedial measures to apologize to the tourists. (3) Also, he should make a study of peoples likes and dislikes in food and, b

11、efore the group leaves, inform the travel service in the next city whats happened in the group, so that they can have the meals purposely arranged for the group in advance.,14,;.,首先，需要懂得菜肴的主料、配料、烹饪方法，有时还需要懂得该菜是属于那种地方风味 中国菜名英文翻译的结构： 烹饪方式加工方式主菜with/in配菜/配料风格 Stewed sliced pork with beancurd, Sichuan S

12、tyle,规范菜名的一般译法：,15,;.,菜名翻译的原则,以主料开头的翻译原则 介绍菜肴的主料和配料 主料（名称/形状）+ with + 配料 白灵菇扣鸭掌 Mushrooms with Duck Feet 介绍菜肴的主料和配汁 主料 + with/in + 汤汁（Sauce） 冰梅凉瓜 Bitter Melon in Plum Sauce,16,;.,以烹制方法开头的翻译原则 介绍菜肴的做法和主料 做法（动词过去式）+主料（名称/形状） 火爆腰花 Sauted Pigs Kidney 介绍菜肴的做法、主料和配料 做法(动词过去式)+主料（名称/形状）+ 配料 地瓜烧肉 Stewed Dic

13、ed Pork and Sweet Potatoes 干豆角回锅肉 Sauted Spicy Pork with Dried Beans,菜名翻译的原则,17,;.,以烹制方法开头的翻译原则 介绍菜肴的做法、主料和汤汁 做法(动词过去式)+主料（名称/形状）+ with/in +汤汁 Sauted Shredded Pork in Sweet Bean Sauce 京酱肉丝 Snow Clam and Scallop Soup 雪蛤海皇羹,菜名翻译的原则,18,;.,以形状或口感开头的翻译原则 介绍菜肴形状或口感以及主配料 形状/口感 + 主料 Crispy Chicken 脆皮鸡 介绍菜肴形

14、状或口感、做法及主配料 做法（动词过去式）+ 形状/口感 + 主料 + 配料 Sauted Sliced Lamb with Pepper and Parsley 小炒黑山羊,菜名翻译的原则,19,;.,以人名或地名命名的菜肴翻译原则 介绍菜肴的创始人（发源地）和主料 人名（地名）+ 主料 Mapo Tofu (Stir-Fried Tofu in Hot Sauce) 麻婆豆腐 Cantonese Dim Sum 广东点心,菜名翻译的原则,20,;.,(以主料开头的翻译原则),洋葱牛肉丝 冬笋鸡片 盐水虾,shredded beef with onion chicken slices and

15、 bamboo shoots boiled shrimps in salt water,21,;.,(以烹制方法开头的翻译原则),炸鸡 烤鸭 炖鸭 清蒸鱼 炸虾球 炒蟹粉 炒腰片 清炖甲鱼,fried chicken roasted duck stewed duck steamed fish fried prawn balls fried crab meat fried sliced pigs kidney stewed turtle in clear soup,22,;.,（以形状或口感开头的翻译原则）,脆皮乳猪 糖醋排骨 鱼香里脊丝 麻辣牛肚 五味茄,Crispy BBQ Suckling

16、 Pig Sweet and Sour Spare Ribs Yu-Shiang Shredded Pork Spicy Ox Tripe Aromatic Chinese Eggplant,23,;.,（以人名或地名命名的菜肴翻译原则 ）,宫保鸡丁 fried diced chicken in Sichuan style Kung Pao Chicken 西湖醋鱼 West Lake vinegar fish 东坡肉 Dongpo Pork,24,;.,意译（用于非常抽象的菜名） 需要懂得菜肴的主料、配料、烹饪方法，有时还需要懂得该菜是属于哪种地方风味,龙凤会 stewed snake an

17、d chicken 全家福 stewed assorted meats 蚂蚁上树 stir-fried starch noodles with minced meat 游龙戏凤 stir-fried prawns and chicken 佛跳墙 assorted meat and vegetables cooked in embers,25,;.,直译+意译（用于较为抽象的菜名）,三鲜汤 soup with fish ,shrimp and pork balls 翡翠虾仁 stir-fried shelled shrimps with peas 红烧四喜肉 braised brisket wi

18、th brown sauce 鸿运蒸凤爪 Steamed Chicken Feet,26,;.,主料：main material 辅料：auxiliary material 刀法：way of cutting 烹饪方法：way of cooking 荤菜常用的主料主要是：pork, beef , mutton , lamb,Other useful expressions,27,;.,切（cut into dice, cubes, pieces, slice, shred, mince, fillet, chunks, straps） 剁（chop） 剁末（smash） 去皮（skin; pe

19、el） 捣碎（mash）,中国烹饪技术刀工、刀法,28,;.,中国菜烹调方法,炒（stir-fry） 炸（fry; deep-fry） 烘（roast） 烤（roast; broil; grill; basting） 焖（braise; stew） 炖（stew） 蒸（steam） 煎（pan-fry） 清炒（plain-fry）,煨（simmer） 煮（boil） 熏（smoke） 拌（mix） 涮（instant boil） 干炸（dry-deep-fry） 烧（braise） 爆（quick-fry） 白灼（scald） 汆(quick-boil),29,;.,cauliflower(菜

20、花) Chinese cabbage(白菜) cabbage(洋白菜) celery(芹菜) turnip/radish(萝卜) rape(油菜) spinach(菠菜) green pepper(青椒) beancurd/tofu(豆腐),eggplant(茄子) potato(土豆) cucumber(黄瓜) pumpkin(南瓜) white gourd(冬瓜) tomato(西红柿) mushroom(蘑菇) black fungus(木耳) bamboo shoot(竹笋),辅料包括各种蔬菜：,30,;.,常用香料、调味品,咖喱 生姜 豆瓣酱 芥末 酱油 蚝油 淀粉 辣油 醋,Cur

21、ry Ginger Bean paste Mustard Soy Oyster sauce Starch Chili oil Vinegar,31,;.,Situation 2,Work in a group of three or four, and work out a menu together, then play different roles as waiter/waitress and customers to take orders in a restaurant. The task of the waiter/waitress is to recommend the spec

22、ialty like Ma Po Tofu to your group mates who just arrived in China.,32,;.,II. Reading,33,;.,Eight Cuisines in China,China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their

23、own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines, which are famous, such as Beijing Cuisine and Shanghai Cuisine.,34,;.,Shandong Cuisine Consisting of Jinan

24、cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy (油腻的), is characterized by its emphasis on aroma, freshness, crispness and tenderness (香,鲜,脆,嫩). Shallot and garlic are usually used as seasonings, so Shangdong dishes tastes pungent (刺激的) usually. Soups are given much emphas

25、is in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.Typical Courses: Birds Nest Soup; the Y

26、ellow River Carp in Sweet and Sour sauce,35,;.,Sichuan CuisineSichuan cuisine is world-famous and forms a class of its own. The Chinese claim that it comprises more than 4000 dishes, of which over 300 are said to be famous. Its easily Chinas hottest and spiciest cuisine, often using huajiao, literal

27、ly flower pepper, a crunchy little item that leaves a numbing and strangely unfamiliar aftertaste-some compare it to spicy detergent.Sichuan chefs have a catchcry that draws attention to the diversity of Sichuanese cooking styles: baicai, baiwei, literally a hundred dishes, a hundred flavors. Whethe

28、r a hundred flavours is a characteristic Chinese exaggeration or not is difficult to say. There is, nevertheless, a bewildering cornucopia (丰富) of Sichuanese sauces and culinary-preparation techniques.(备料技术),36,;.,Some of the more famous varieties are yuxiang wei, a really tasty fish-flavored sauce

29、that draws heavily on vinegar, soy sauce and mashed garlic and ginger; mala wei, a numbingly spicy sauce that is often prepared with bean curd; yanxun wei, a smoked flavor sauce, of which the most justifiably famous is that used with smoked duck; and, perhaps most famous of all, the hot and sour sau

30、ce (suanla wei). The hot and sour soup, suanla tang, is eaten throughout China and is great on a cold day.A famous dish is spicy chicken fried with peanuts (gongbao jiding). Equally well known is mapo doufu, which is beancurd, pork and chopped spring onions in a chilly sauce.,37,;.,A favorite with t

31、ravelers and worth trying simply for the novelty value is guoba roupian. Guoba refers to the crispy bits of rice, uncannily similar to Rice Crisps, that stick to the bottom of the rice pot - they are put on a plate, and pork and gravy (肉汤) added in front of the dinner. It cannot be said that one who

32、 does not experience Sichuan food ever reaches China.Typical Courses: Hot Pot; Smoked Duck; Kung Pao Chicken; Twice Cooked Pork; Mapo Dofu,38,;.,Guangdong Cuisine (Cantonese Cuisine)Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors (禽) and beas

33、ts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing,(嫩煎) deep-frying, braising, stewing and steaming. Among them Steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artist

34、ic presentation of dishes.This is southern Chinese cooking-lots of steaming, boiling and stir-frying. Its the best of the bunch if youre worried about cholesterol, as it uses the least amount of oil. Its lightly cooked and not as highly spiced as the other three, with lots of seafood, vegetables, ro

35、ast pork, chicken, steamed fish and fried rice.,39,;.,Dim sum is a snack-like variation, served for breakfast and lunch (but never dinner) and consisting of all sorts of little delicacies served from pushcarts wheeled around the restaurant floor. Its justifiably famous and something you should exper

36、ience at least once, but like many visitors youll probably get addicted.The Cantonese are famous for making just about anything palatable(美味): specialties are abalone (鲍鱼), dried squid (鱿鱼), 1000-year eggs (松花皮蛋) , sharks fin soup, snake soup and dog stew.Typical Courses: Sharks Fin Soup; Steamed Se

37、a Bass (鲈鱼); Roasted Piglet,40,;.,Fujian CuisineConsisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory(开胃). The most distinct features are their pickled taste.(腌渍)Typi

38、cal Courses: Buddha Jumping Over the Wall; Snow Chicken; Prawn with Dragons Body and Phoenixs tail,41,;.,Jiangsu Cuisine Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its ca

39、rving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance.Typical Courses: Stewed Crab with Clear Soup, D

40、uck Triplet, Crystal Meat, Squirrel with Mandarin Fish, and Liangxi Crisp Eel,42,;.,Zhejiang Cuisine Comprising local cuisines of Hanzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance (醇香).

41、Hangzhou Cuisine is the most famous one among the three.Typical Courses: Sour West Lake Fish, Longjing Shelled Shrimp, Beggars Chicken,43,;.,Hunan Cuisine Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau (高地). It characterizes itself by thick and pungen

42、t (辛辣) flavor. Chili, pepper and shallot are usually necessaries in this division.Typical Courses: Dongan Chick; Peppery and Hot Chick,44,;.,Anhui Cuisine Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to imp

43、rove taste and sugar candy added to gain freshness.Typical Courses: Stewed Snapper (甲鱼); Huangshan Braised Pigeon,45,;.,Chinese cooking is justifiably famous, a fine art perfected through the centuries. Quality, availability of ingredients and cooking styles vary by region, but youll almost always f

44、ind something to suit your tastes.While the Chinese make outstanding lunches, dinners and snacks, many foreigners are disappointed with breakfast. The Chinese do not seem to understand the western notion of eating lightly in the morning - a typical breakfast could include fried peanuts, pickled vegetables, pork with hot sauce, fried bread-sticks (youtiao) , and rice porridge. Outside of hotel r