中西饮食文化.ppt

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,is generally spicy,Ingred

2、ients: 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, ginger and other spicy herbs, plants and sp

3、ices. 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 bland,Ingredients: Besides

4、 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 oyster sauce

5、(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

6、crackers (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 pa

7、n rice (煲仔飯Clay pot cooking). Pork spare ribs over rice (排骨煲仔飯) Steamed chicken over rice (蒸鸡肉煲仔飯),Dessert Red 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 da

8、tes. cooking methods ： stewing, braising, quick-frying, warming-up, stir-frying, Condiments： wine sauce pickling and adding some sugar melon 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 Mand

9、arin Fish 霸王别姬Farewell My Concubine (soft-shelled turtle 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 cu

10、isine东甜西辣the sweet eastern cuisine, and the spicy western 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-spic

11、e powder, powdered white pepper, star anise大茴香 and a few other spices 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(sk

12、inning/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，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(

13、stir-frying)，2.煎(pan-frying)，如煎鸡蛋(pan-fried egg)。 3. 爆(quick-frying)，如爆大虾(quick-fried 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

14、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chafing 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

15、）。 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

16、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）。,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 Be

17、an 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 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 Cu

18、bes 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 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, fish pork, beef, mutton Veal,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 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 Tomat