商英论文Word格式.docx
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2.Chinesedietstructureandapproaches4
2.1StructureofChinesecommonfood4
2.1.1Fishandmeat5
2.1.2Eggandmilk5
2.1.3FatandOil5
2.1.4Vegetables5
2.1.5Melonandfruit5
2.1.6Seasoning5
2.2approachesofChinesecommonfood6
2.2.1Theskillofcuttingupvegetablesandmeat6
2.2.2Theskillofcooking6
3.Chinafamousfood6
3.1EightkindsofChinesefood7
3.2featureoffamousfood7
3.2.1CantoneseCuisine7
3.2.2ShandongCuisine8
3.2.3SichuanCuisine9
3.2.4FujianCuisine9
3.2.5JiangsuCuisine9
3.2.6ZhejiangCuisine10
3.2.7Hunancuisine10
3.2.8AnhuiCuisine10
4.TranslationofChinesefood10
4.1FeatureofChinesefood11
4.2LiteraltranslationofChinesefood11
4.2.1Cookingmethods+Ingredients+SeasoningForexample:
11
4.2.2Cookingmethods+Ingredients+with+SeasoningForexample:
12
4.2.2Cookingmethods+Ingredients+with/in+SeasoningForexample:
13
4.3FreetranslationsofChinesefood13
4.4CombinationofliteralandfreetranslationofChinesecuisine14
4.4.1bysomefamouspeoplenamesandfamousplaces14
4.4.2bysomehistoryorstory14
Conclusion15
References16
Introductionandapproaches
OntranslationofChinesecuisine
1.Introduction
TheChinesedietculturehasalonghistory,andprofoundincross-culturalcommunication,isanimportantcontent.ChinesecookingtechniquesareasetofmethodsandtechniquestraditionallyusedinChinesecuisine.Thecookingtechniquescaneitherbegroupedintoonesthatuseasinglecookingmethodoracombinationofwetanddrycookingmethods.BesidestheChinesedietstructureandChinesecuisinenamesareanimportantpartoftheChinesedietculture.Asweallknowtranslationisarepresentationorrecreationinonelanguageofwhatiswrittenorsaidinanotherlanguage.SothetranslationofChinesecuisineplaysanirreplaceableroleinknowingChinesedietculture.PeopleusuallytranslationChinesecuisinenamewiththreekindsofmethods:
Literaltranslationandfreetranslationandbymeansofcombiningthetwotheoriesmentionedabove---toexplanationofallusionstranslation.Thismeansthatcombinedwithbackgroundofthestory.ManyChinesedishesarenamedafterhistoricalstoriesorarepreparedwithuniqueChinesecookingmethod.Translatorshouldtakecareofit.
2.Chinesedietstructureandapproaches
Chinesedietculturehastheirownuniquestructureandthisiswhatweneedtopayattention.“Theirownunique”itmeansChinesedietstructurehasrichandcomplex.WecanfindoutChinesedietstructurewhatitisthroughChinesedietculturewhatitis.ThisiswhyweneedtoknowChinesedietstructureandapproaches.
2.1StructureofChinesecommonfood
Chinesediethasalotofkinds.Butonthewhole,Commonbasicallyhavethefollowingkinds.
2.1.1Fishandmeat
ThisismostcommonofChinesefoodandhaslonghistory.Itincludeschicken;
duck;
goose;
pig,sheepandvarietyofseafood.AChinesepersonnotonlyeatsanimal’smeatsbutalsoeatsanimals’entrails.AtthispointWesternersdon'
teatanimalentrails,butChineseeatthemwithrelish.
2.1.2Eggandmilk
Sinceancienttimes,eggsandmilkhavebeenthebestofhumannutritionandhealthcareproducts.AChinesepersonlikemakenutritioussnacksbyeggsandmilk.Theylikesupplementstheirdietwitheggsandfruit.Itwasalsoatreatmentforthewholeworld.
2.1.3FatandOil
FatandOilcomesfromanimalandplant.Itprovideourbodieswithheatandenergy,Eatingtoomuchwillnotmakepeoplehealthy;
onthecontrarytoomuchfood,especiallythefoodthatcontainsmuchfatoroil,willdoharmtopeople'
shealth
2.1.4Vegetables
Vegetables:
suchascarrot;
radish;
sweetpotato;
pumpkin;
garlic;
onions;
mushrooms;
whitegourd;
okraandsoon.Vegetableislowincalories,ifnotstir-friedwithoil;
itisagoodsourceoffiber.
2.1.5Melonandfruit
Melonandfruit:
suchasLemon;
Pear;
Banana;
Grape;
Peach;
Orange;
Strawberry;
Mango;
Pine;
apple;
Cherry;
Date;
Coconut;
watermelon.Typesoffruitsandtubers;
tomatoes’;
squash;
cucumber;
andsoon;
theycancook;
butalsowithrice.
2.1.6Seasoning
Seasoning:
suchasBrownsugar;
darkBrownSugar;
RockSugarMaltose;
Custersugar;
IcingSugar;
Soysauce;
Vinegar;
Cornstarch;
SesameSeeds;
Sesameoil;
cookingoil;
oliveoil;
CreamedCoconut;
Oystersauce;
Canolaoil.Chinesedisheshaveallkindsofsaucestochoosefrom.Itcanbeusedforanextensiverangeofproductsincludingdrinks,cream,yoghurts,sauces,dips,soupsandliquiddesserts.
2.2approachesofChinesecommonfood
Asmentionedabove,Chinesedietstructurehasrichandcomplex.Differentfoodmatchmakedifferentstyleoffood.Soweneedtoknowhowtoprepareinmanydifferentwaysmakeafood.
2.2.1Theskillofcuttingupvegetablesandmeat
Themethodsandskillsofcuttingupvegetablesandmeatsuchas:
cutting;
slicing;
shredding;
mincing;
dicing;
filleting;
boning;
skinning/peeling;
scaling;
mashing;
carving;
stuffing;
pickling/salting;
marinating;
shelling.InmakingChinesefood,thefirststepistheskillofcuttingupvegetablesandmeat.
2.2.2Theskillofcooking
Chinesecookinghasmorethan50styleofcooking.Butthemostcommonmethodsuchas:
1.Stir-frying,Stir-fryingisagoodwaytocookingwithvegetablesandmeat;
2.Pan-frying,peoplelikefriedtheeggsinapan-frying;
3.Quick-frying,likepan-frying,butusingmoretimeandfirethanpan-frying;
4.Deep-frying,heatthefryingoilinawok,thendeep-frythefishuntilgoldenandcrispy.Placethemontoakitchentowel,andthenarrangetheminaplate;
5.Braising,AnhuiCuisinefocusesoncookingtemperature,braising;
6.Boiling,Peoplealwayscookingoffoodbyimmersioninwaterheatedtonearitsboilingpoint;
7.Steaming,steamingismostwidelyusedfoodmaking;
8.Simmering,mostpeoplespourredwineandwaterwithvegetablesandmeatintothepanforsimmering;
9.Baking/broiling,mostpeoplessaid:
“Ratherthanfryingmeat,trybaking,grillingorbroiling”.
3.Chinafamousfood
Generallyspeaking,Differentplaceshavedifferentcookingmethods.Chinaisalargecountrywithcomplicatednaturalconditions,soChinesehavedifferentcookingmethods.Evenifitwereonlyeatenregularlybysome,Chinesecookingwouldstillbeimportantforitisoneofthegreatestandoriginalcuisinesoftheworld.Inthisreportwearemainlytalkingabout"
.
3.1EightkindsofChinesefood
Generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhavebeenwidelyacceptedaround.
ShandongCuisine鲁菜
SichuanCuisine川菜
CantoneseCuisine粤菜
FujianCuisine闽菜
JiangsuCuisine苏菜
ZhejiangCuisine浙菜
HunanCuisine湘菜
AnhuiCuisine徽菜
Therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.
3.2featureoffamousfood
Wewillfocusonissuesabout"
.
3.2.1CantoneseCuisine
CantonesefoodoriginatesfromGuangdong,thesouthernmostprovinceinChina.CantonesecuisineisthemostpopularChinesefoodinNorthAmericaandEuropeThemajorityofoverseasChinesepeoplearefromGuangdong(Canton).CantoneseisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.Cantoneseareknowntohaveanadventurouspalate,abletoeatmanydifferentkindsofmeatsandvegetables.CantonesefoodiseasilyoneofthemostdiverseandrichestcuisinesinChina.Manyvegetablesoriginatefromotherpartsoftheworld.Itdoesn'
tusemuchspice,bringingoutthenaturalflavorofthevegetablesandmeats.SowecanhearthatinItalytheyallsaybestChinesefoodisinGuangdong(Canton).Tastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesraptorsandbeaststoproduceoriginativedishes.Itsbasiccookingtechniquesincluderoasting,stir-frying,deep-frying,braising,stewingandsteaming.Amongthemsteamingandstir-fryingaremorecommonlyappliedtopreservethenaturalflavor.AlthoughnowadaystheCantonesecuisineisfamousallovertheworld,butmuchCantonesecuisineisnolongerretainingtheiruniqueflavor.Guangdongchefsalsopaymuchattentiontotheartisticpresentationofdishes.
3.2.2ShandongCuisine
Lucuisine,whichisalsocalledShandongcuisine,isamostimportantcomponentofChinesecuisinecultureandoneofthefourstylesoftraditionalcooking.Shandongcuisineisoneofthemwhichrepresentthenorthernstyletoo.Cons