外研模块4-Module5-(listening)-chinese-cuisine(共33张PPT)

ChineseTraditionalCulture(2)—ChineseCuisine&CultureⅠChineseCuisineandCultureⅡSpecialTerms&ExpressionsⅢTranslationofChineseMenusⅣTranslationExercisesⅠChineseCuisineandCulture1.1ABriefIntroduction1.Chinesecuisinehasalonghistory.2.WhattheChineseeatdiffersaccordingtoregion,climate,tradition,wealthandpersonalpreference.“Forthepeople,foodisheaven.”3.AChinesechefhasmoretoconsiderthansimplypreparingfood.Hemustmakeitattractive,withaharmoniousblendofcolorandtexture.Hemustbalancehotandcolddishes,makingsurethattheyconformtotheprinciplesofYinandYang.Harmony,BalanceHarmoniousblendingofingredientsandbalanceinseasoningAbalanceoftextures,flavorsandcolorsPrinciplesofYinandYangFiveflavors:sour,hot,bitter,sweetandsaltyFourelements:color,aroma,flavorandshape4.Throughoutthecountrythereisagreatdiversityofcuisine.China’svastterritoryandlonghistoryhavegivenbirthtodistinctregionalcuisines.Eightwell-knowncuisinesinChina:Shangdongcuisine,Sichuancuisine,Guangdongcuisine,Fujiancuisine,Jiangsucuisine,Zhejiangcuisine,Hunancuisine,Anhuicuisine（八大菜系：鲁、川、粤、闵、苏、浙、湘、徽等菜系）1.2FourMajorSchoolsofChineseCuisine1.SichuanCuisine2.ShangdongCuisine(orNorthernCuisine)3.GuangdongCuisine(orCantoneseCuisine)4.Jiangsu-ZhejiangCuisine(orHuaiyangCuisine)1.SichuanCuisineCharacteristics:Sour,sweet,fragrant,oily,tasty,Well-knownforitshotandpungentflavoring;Notedforbeingtongue-numbingParticularabouttheuseofseasoningsMaincondiments:beanpaste,pickledpepper亲爱的陌生人读后感及心得体会最亲爱的陌生人,不论年华怎么突变,心再怎么长出皱纹,我们都会一直相伴。下面是小编收集整理的关于《亲爱的陌生人》读后感,欢迎大家阅读参考!精选范文故事的主人公华兰茜·斯特灵是一个二十九岁仍孤独一人的老姑娘。她受压制于家族枯燥的礼教和传统,现实活得唯唯诺诺、逆来顺受。一封阴错阳差的来信,使她得知自己患上了严重的心绞痛。面对只剩下一年时间的生命,她绝望了。这种绝望并不是源于她对死亡的恐惧,而是源于她在临死之前才感到自己从来没有真正活过的苦痛。面对死亡,她开始反抗令她讨厌的空洞无趣的生活方式。她要挣脱束缚,去寻找自由。不顾家族的反对,她下定决心照顾咆哮亚伯的不检点女儿,为她操办葬礼,思考活着的意义;爱上无恶不作的巴尼,大胆求婚,步入婚姻的殿堂,享受生活的美好。她的生活因此而发生了彻底的转变。本书主人公演绎了一个破茧成蝶、凤凰涅槃的美丽传奇。这激励我们在繁杂的现实生活,大胆张开梦想的翅膀,努力挣脱现实的束缚,活出真实自我,鼓足勇气,还自己一个洒脱人生。精选范文许是时光越老,人心越淡。我们越是往前走,越不得不承认,那渐行渐远的问候已经把好些人带出PorkShredswithFishFlavorEggplantinGarlicSauce鱼香茄子MapoTofuDicedChickenwithChiliandPeanuts宫保鸡丁夫妻肺片PorkLungsinChiliSauceHotandSourSoup酸辣汤2.ShandongCuisineCharacteristics:Fresh,tasty,butnotgreasyIncludingmanywell-knownseafooddishesWhenmeatofseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.DezhouBraisedChicken德州扒鸡四喜丸子Four-JoyMeatballs”(MeatBallsBraisedwithBrownSauce)3.GuangdongCuisineCharacteristics:Crisp,light,refreshingandtastyLayemphasisondeepfrying,stewing,bakingandespeciallyonthecolorofthedishes.Twobasicrules:1)Thefoodmustbeabsolutelyfresh.2)Themealmustbeharmonious,whichmeansthatdifferentcoloredfoodsmustcomplementeachotherandthattasteandtextureshouldcontrast.4.Jiangsu-ZhejiangCuisineCharacteristics:Thefoodfeaturesfreshwaterfishandseafooddishes.Ittakesabitlongertoprepareandthusvegetablesandmeatsaresoftertoeat.Thefoodismostlyfried,andthemaincookingmethodsinclude:stewingwithsoysauce,steaming,quicksauté,braising,roasting,etc.Thereismuchuseofsesameoilandvinegar.Theseasoningsbecomesweeterwithmoresugaranddarksoyused.BraisedDongpoPork东坡肉WestLakeFishinVinegarGravy西湖醋鱼叫花子鸡BeggarsChicken（BakedChicken）一、刀工的译法用刀的方法和技巧主要有：切、削(cutting)，切片(slicing)，切丝(shredding)，切碎(mincing)，切丁(dicing)，切柳(filleting)，去骨(boning)，去皮(skinning/peeling)，刮鳞(scaling)，剁末(mashing)，刻、雕(carbing)等。经过加工后的原料具有丁、条、丝、片、块等几何形状:如肉丝（porkshreds），鸡块（chickenslices）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。ⅢTranslationofChineseMenus红烧狮子头?LionHeadwithBrownSauce夫妻肺片?HusbandandWifeLungSlices童子鸡?ChickenwithoutSexualLife四喜丸子?Four-JoyMeatballs?Question:HowtotranslateChinesemenusinEnglish?软炸里脊Soft-FriedPorkFillet清炖甲鱼StewedSoft-ShelledTurtle烹法+主料红烧牛肉BraisedBeefwithBrownSauce鱼香肉丝FriedShreddedPorkwithChiliSauce烹法+主料+with/in+辅料/调料杏仁鸡丁ChickenCubeswithAlmond椒盐排骨SpareribswithPepperandSault主料+with/in+辅料/调料芝麻酥鸡CrispChickenwithSesame时蔬鸡片SlicedChickenwithSeasonalVegetables茄汁鱼片SlicedFishwithTomatoSauce形状/口感+主料+with+辅料/调料香酥排骨CrispFriedSpareribs口感+烹法+主料麻婆豆腐MaPoSpicyTofu宫保鸡丁GongbaoDicedChicken北京烤鸭BeijingRoastDuck人名/地名+烹法/口感/形状+主料潮州烧雁鹅RoastedGoose,ChaozhouStyle烹法/口感/形状+主料+地名+Style烹法+主料烹法+主料+with/in+辅料/调料主料+with/in+辅料/调料形状/口感+主料+with+辅料/调料口感+烹法+主料人名/地名+烹法/口感/形状+主料烹法/口感/形状+主料+地名+StyleMethodsofTranslatingLiteralMenus:LiteraltranslationPrinciplesandMethodsinTranslatingFigurativeMenus:1)Faithfulness2)Conciseness3)Transliteration4)SupplementChineseMenus:“Informative+Appealing”TextPurposeofTranslatingChineseMenus:Function+Faithfulness龙凤配?DragonandPhoenixLobsterandChicken金玉满堂?HallFullofGoldandJadesShrimpandEggSoup百鸟归巢?HundredsofBirdsReturningHomeChickenandPorkwithEggandBambooShoots翡翠虾仁ShrimpwithGreenVegetables芙蓉鱼片FishSliceswithEggWhite狗不理包子GoubuliBaozi麻婆豆腐Mapo’sBeanCurd全家福HappyFamily—combinationofshrimps,pork,beef,chickenandmixedvegetableswithbrownsauce叫花子鸡Beggar’sChicken—toastedinlotusleafandearthmudchicken,inventedbytwobeggarsinQingDynastyChinesemenus:“Informative+Appealing”TextPursposeoftranslatingC