中国饮食文化与翻译(my version).ppt

Chinese cuisine Culture and Translation 奥巴马访华时，对胡总书记说：他终于懂得了中国饮食文化的博大精深，什么都能与吃扯上边。比如：谋生叫糊口，岗位叫饭碗，受雇叫混饭，花积蓄叫吃老本，混得好叫吃得开，受人欢迎叫吃香，女人漂亮叫秀色可餐，受到特殊关照叫吃小灶，不与他人分享叫吃独食，受人伤害叫吃亏，男女嫉妒叫吃醋，犹豫不决叫吃不准，不能胜任叫干什么吃的，付不起责任叫吃不了兜着走，办事不力叫吃干饭，说话结巴叫口吃，还有什么不吃你这一套、吃山靠山，吃水靠水、吃一堑长一智、吃力不讨好、吃软怕硬。胡总书记听后很生气，说：我们应该好好总结一下中美关系，你却总结中国饮食文化，是不是吃饱了撑的。 More expressions related to “吃” in Chinese 吃喝玩乐，日食，月食，蚕食， 食言， 尝到甜头，吃闭门羹，吃耳光， 生吞活剥，对胃口、倒胃口， 废寝忘食， 糟糠夫妻， 酒囊饭袋， 酒杯一端，政策放宽；筷子一提，可以可以 Chinese people are quite open to absorb delicacies from the world, such as corn， tomato and hot pepper from America，peanuts from Brazil，from America，spinach from Iran, carrot from Europe, eggplant from India. 1. How many cuisines are there in China? What are they? Shandong Cuisine consisting of Jinan cuisine and Jiaodong cuisine, characterized by its emphasis on aroma 香, freshness 新, crispness 脆 and tenderness 嫩. tasting pungent with shallot and garlic soups are given much emphasis in Shandong dishes. Jiaodong: cooking seafood with fresh and light taste. Sichuan Cuisine Characterized by its spicy and pungent flavor, emphasizing on the use of chili, pepper and prickly ash. wild vegetables and animals usually chosen as ingredients frying, frying without oil, pickling and braising are applied as basic cooking techniques. Guangdong Cuisine (Cantonese Cuisine) tasting clear, light, crisp and fresh, familiar to Westerners poultry and beasts usually chosen basic cooking techniques including roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. soups and snacks Zhejiang Cuisine Comprising local cuisines of Hanzhou, Ningbo and Shaoxing winning its reputation for freshness, tenderness, softness, smoothness of its dishes Hangzhou Cuisine is the most famous one among the three. 2. Taste is the core in Chinese cuisine. three essential factors in Chinese cooking: color aroma taste 民以食为天，食以味为先。 五味调和，味道为王 。 Five chief tastes: salty sweet s