商英论文Word文件下载.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