粤菜英文介绍马海晶任卉

CANTONESECUISINEWELCOMETOGUANGDONG广东菜BriefintroductionOneoftheeightgreattraditionsofChinesecuisine

中国著名八大菜系之一Guangzhouistheparadiseofdaintyfood.

食在广州Useawidevarietyofingredients,offeringfoodofalltastes,shapesandcolors,goodatchanging.

广泛运用各种原料，赐予食物的味道、形状、颜色以广泛的变化性。OriginandhistoryTheCantoneseoriginatedinHandynasty

粤菜起源于汉CookingskillmaturedinSongdynastyandTangdynastyasCantonhasbeenatradingport.

由于广州是当时的一个贸易港口，粤菜的烹饪技艺在宋朝和唐朝成熟。DuetotheMingandQingthrivingeconomies,theCantonesehadagreatpromotion

由于明清繁荣的经济，粤菜得到了很大的推广。Guangdonghasanadvantageindietforit’ssubtropical(亚热带的)climateandlongcoastlinewhichprovideabundantingredients.——广东地处亚热带，濒临南海，雨量充沛，四季常青，物产丰富。故广东的饮食，一向得天独厚。MainingredientsTheCantonesewilleateverythingthatswims.Everythingthatfiles,andeverythingthathaslegs.Mainingredients深广及溪峒人，不问鸟兽蛇虫，无不食之。其闻异味，有好有丑,山有鳖名，竹有鼠名，鸧鹤之足，腊而煮之，鲟鱼之唇，活而食之，谓之鱼魂，此其至珍者也。至于遇蛇必捕，不问短长；遇鼠必执，不别小大；蝙蝠之可恶；蛤蚧之可畏；蝗虫之微生；悉取而燎食之。蜂房之毒，麻虫之秽，悉炒而食之。蝗虫之卵，天蟒之翼，悉鲊而食之。此与甘带嗜荐何异哉！摘自-南宋周去非之《岭外代答》CookingskillTheCantonesehasmorethan20cookingmethods,andisgoodatstir-fry,fry,bake,braise,stewandsoon.——粤菜有超过20多种的烹饪方法，尤其擅长炒、煎、焖、蒸、炖、等…Accuratedosage（剂量

）ofingredients——用量精而细Emphasizethedecoratingandthecolor——注重颜色，装饰美而艳。Thecondiment（调味品

）Mainingredients:springonion、sugarsalt、soy（大豆）sauce、ricewine、cornstarch（玉米淀粉

）、vinegar、scallion（青葱）oil、andsesameoil（麻油）；Ginger（姜）、peppers、spices（香味料）、whitepepper（白胡椒）、anise（大茴香）

usedwithcaution；Xosauce、fishsauce、sandteasauce、gingerwinesauce.Flavorfeatures五滋：酸、甜、苦、辣、咸六味：清、鲜、嫩、爽、滑、香Attachgreatimportancetomouthfeel——菜肴注重良好的口感Befamousforthetasteoflight、fresh、crispy、tender、smoothwhichstandforsouthchina’scharacter.——讲究清、鲜、爽、嫩、滑，体现浓厚的岭南特色。OurBreakfastYumCha(饮早茶)DimsumShrimpdumplingisatraditionaldessertGuangdongrestaurant.TheCantonesehavebreakfast,willeatshrimpdumplings.Excellentshrimpdumplings,whiteskinjustlikesnow,thinaspaper,translucent,fillinglooming,eatupslipperyfresh,deliciousandenticing.——水晶虾饺，是广东茶楼的传统美点。广东人饮茶，少不了来一笼虾饺。上乘的虾饺，皮白如雪，薄如纸，半透明，内馅隐约可见，吃起来爽滑清鲜，美味诱人。Crystalshrimpdumpling

水晶虾饺Dim

sumOxtripe,namelythestomach.Itcontainsprotein,fat,calciumandothernutrients,potassiumandsodiumbalance.Withthemaintenance;theeliminationofedema,improveimmunity,bufferanemia,isconducivetogrowthanddevelopment.——牛百叶，即牛的胃。它含有蛋白质、脂肪、钙等营养物质，.具有维持钾钠平衡;消除水肿，提高免疫力，缓冲贫血，有利于生长发育。Oxtripe

牛百叶Dim

sumDrumjuicechickenischickenfeetbothsimpleandhealthyeating,andtasteandmouthfeelofthegood,thisdishcheap,delicious,oilandnotgreasy,aleadapersontoendlessaftertastes,canbesaidtobeafoodforchildrenaswellasadults.

——豉汁凤爪是鸡爪既简单又健康的吃法，而且味道和口感绝很好，此菜价廉物美，色香味俱全，油而不腻,令人回味无穷，可以说是男女老少皆宜的一款美食。Drumjuicechicken鼓汁凤爪肠粉RiceNoodleRollorSteamedRiceRollAcommondishinCantonesebreakfast干炒牛河beefchowfunAllkindsof“fun”LoMaiGai（糯米鸡）Glutinousrice

iswrappedina

lotus

leaf(荷叶)intoatriangularorrectangularshape.TurnipCake萝卜糕TaroCake芋头糕TraditionaldishesSweetandsourporkSteamed

froglegs

onlotusleaf

咕噜肉荷叶蒸田鸡Steamed

spareribs

withfermentedblackbeansandchilipepper(辣椒)豉椒排骨Steamedfish粤式蒸鱼Stir-fried

waterspinach

withshreddedchiliandfermentedtofu椒丝腐乳通菜Blanchedvegetableswithoystersauce蚝豉油菜SeafoodDuetoGuangdong'slocationonthesoutherncoastofChina,freshseafoodisprominentinCantonesecuisine.InCantonesecuisinethefreshestseafoodisodourless(无臭的).InCantoneseculinary(烹饪的)arts,thebestcookedissteaming.Forinstance,insomerecipes（食谱）,onlyasmallamountof

soysauce（酱油）,

ginger,and

springonionisaddedtosteamedfish.AccordingtoCantonesecuisine,thelightseasoningisusedonlytobringoutthenaturalsweetnessoftheseafood.YeeSangorYusheng(鱼生)Themeaningis“Congratulationsforyourwealth”.JustservedwithsauceSiuMei烧味siumei烧肉Roastpigcharsiu叉烧Roastduck烧鸭Roastgoose烧鹅CantoneseloumeiisveryfamousandthemostfamousLoumeiisBeefentrails（内脏）牛杂Loumei卤味Assorteddishes拼盘Averycommondishandusuallypreparedasthefirstdishwhenyougotorestaurant.porridgeslow-cookedsoup老火靓汤Slow-cookedsoupintheCantonesedialectisusuallyaclearbroth(肉汤)preparedbysimmering(慢煨)meatandotheringredients(原料)overalowheatforseveralhours.EveryCantonesefamilywillcooktheslow-cookedsoupandsomefamiliesdrinkiteveryday.Soupisoneofthemostimportantbanquetdishesandusuallyeatenatthebeginningofthediner.Dessert

MilkCustardwithEggWhite

Steamedeggcustard燉奶tortoisejelly龟苓膏凉草粉Tongsui糖水InfluenceTheCantonesecuisinehaswideeffect.Until2005,theUnitedStateshasmorethan40000Chineserestaurant;fourteenthousandUK;France,Hollandeachhavetwothousand;Japanmorethanonethousand.TheselocalChineserestaurants,mostlyCantoneserestaurant,businessisflourishing.TheCantonesecuisineofitsuniquedelicateflavor,coquettish,with"foodinGuangzhou"reputationbothathomeandabroad.——粤菜具有广泛的影响。直到2005，美国有40000以上的中国餐馆；英国一万四千家；法国，荷兰各有二千家；日本一千以上。这些当地的中国餐馆，主要是粤菜馆，生意兴隆。广东菜肴的独特鲜味，风味，以“食在广州”享誉海内外。TranslationMethodsTransliterationcombinedfreeliteration（音译与意译相结合）“剥皮牛”不是牛,“鸳鸯”不是鸟,粤菜“洋名”难起,如何跟老外说得清?此前,新快报一区一菜板块报道了西关美食译名五花八门“考起”老外的事情(详见7月17日新快报A23版《谁知盘中餐ShowMe是烧卖》),引起不少读者共鸣。新快报记者近日走访发现,五星级宾馆十分讲究菜名翻译,但如何将粤菜译得信、达、雅,仍是一项艰巨任务。比如,“胡椒味菜剥皮牛”和“琥珀锦绣鸳鸯丁”都不能直译,只能分别译为FriedFishwithPickle&Chili和FriedShrimps&PorkwithCashewNut,否则真是会让外国食客“蒙查查”。翻译菜名难在传达饮食文化针对粤菜菜名的翻译问题,广东外语外贸大学国际商务英语学院副教授石静