高级口译11-15单元Word文档下载推荐.doc

1、（1）Chinas long history, vast territory and extensive contact with other nations and cultures have given birth to t distinctive art of Chinese Culinary（中餐烹调）. An ancient Chinese saying, still pop today, “Food is t paramount necessity of t people.”With several thousand years of creative and accumulati

2、ve efforts, t Chinese cuisine has become increasingly popular among M&M overseas gourmets,serving as an envoy of friendship in Chinas external cultural exchanges.（2）Modern China enjoys a WW reputation as t “kingdom of cuisine”, t exquisite Chinese Culinary Art，has prevailed all over t world andregar

3、ded indisputably as one of t worlds finest culinary traditions, T nearly endless variety o natural ingredients & methods of preparation employed in Chinese cuisine stand out unequaled elsewhere in t world, which may very well account for t universal popularity of Chinese restaurants and Chinese cook

4、ing overseas.（3）评判中餐烹调的优劣可依据中餐的三大要素，即“色香味”。 “色”作为“色香味”三要素中的首要标准，充分体现在宴会菜肴的装盘.摆放和图案上。最能显示色彩的是首先上桌的那道煞费苦心而精心制作的冷盘。“香”不仅是指鼻子对食物的直接感受，它还包括所选原料的新鲜程度以及佐料的合理调配。“味”则体现恰到好处的调味艺术，当然它也包括食物的质地，及切菜的刀工。色香味三要素高品质，只有通过选料.调料.适时烹调.把握火候.装盘上桌微妙步骤细心协调才能取得.8人一桌标准晚餐含四道冷盘.四道热炒，外加汤和米饭。外国宾客见之，常常惊叹不已，将其视为一次丰盛晚宴。（3）T 3 essenti

5、al elements,by which CCg is judged r known as “color, aroma & taste”.T “color” of Chinese food, t first o these elements which is so evident in a Chinese banquet,includes t layout & design of dishes.Best exemplified by t large elaborately-prepared cold dish served at t beginning of t dinner. “Aroma”

6、implies more than what ones nose can detect directly;it also includes t freshness of t raw materials and t blending of seasonings.“Taste” is t art o proper seasoning,it also involves t texture o food & fine slicing techniques.These 3 essential elements, color, aroma, taste, are achieved by t careful

7、 coordination of a series of delicate steps:selecting ingredients, mixing flavor, timing the cooking, controlling the heat and finally, laying out the food on t plate for t table. Visitors to China are often surprised when a typical dinner for a table of 8 people consists of 4 courses of cold dishes

8、, 4 courses of hot dishes, coupled with soup & steamed rice;they consider this a lavish spread.（4）但在中国人眼里，以这种规格的晚餐招待宾客，只是一种起码的标准。准备 10 道份量适中的菜肴并不为过，即使献上 16道菜，亦不足为奇。在中国，一桌标准宴席包括4至8个事先制作好的冷盘，八道现做的热炒。两道观赏性大菜（如全鱼.乳猪.全鸡等），此外还有汤.米饭和点心。晚宴结束前还有一道水果。来华访问的海外宾客应记住，赴宴不可贪吃，每道菜“浅尝辄止”。从此角度，中国宴席犹如西方国家的冷餐招待会。（5）中国宴席

9、餐桌上的酒通常为啤酒.黄酒和烈性白酒三种。人们往往以“干杯”的方式互相敬酒。干杯意思是一口喝干杯中酒。“干”了“杯”中的酒，可以表示心诚和欢乐。当然，外国宾客与中国东道主敬酒时，小啜一口也未尝不可。（4）But in t Chinese mind, a dinner prepared as above for guests is t minimum requirement.10 courses of dishes, not necessarily prepared in huge quantities, would not be considered excessive, and few pe

10、ople would blink at 16. A standard banquet will consist of 4 to 8 prepared cold dishes, 8 hot dishes served one at a time, two whole-size showpiece dishes （such as a whole fish, a suckling pig or a chicken）, in addition to soups, steamed rice and pastries. The dinner finishes up with fruit. Overseas

11、 visitors should remember that it is often unnecessary to eat more than a single mouthful of a dish at a Chinese banquet. In this way, a Chinese banquet takes on the character of a western buffet reception. （5）Often beer, yellow rice wine & strong white liquor are served at a Chinese banquet. People

12、 at a table will usually “Gan Bei” when toasting each other. “GB” means to raise up 1s WG & drink it all t way down so t glass is “dried up to t last drop”.People dry up their glasses to communicate message to others that they are sincere & joyful.It is quite acceptable for a foreign guest to take a

13、 sip instead of emptying the glass when toasting with his or her Chinese host. （6）但中国普通家餐却完全不同于宴席。成年人平时在家就餐时，通常只吃两小碗米饭，或一大碗面条，或几只馒头，外加几个荤素炒菜，而非以菜为主，以米饭或面食为辅。对大多数中国人说，一餐饭中所摄取热量有75%来自谷粮。（7）世代相袭传统，中国人就餐围桌而坐，人人手里一碗主食，炒菜放在桌子中央，大家一起食用。这一古老风俗习惯反映食物在中华文明史上的重要地位：占据餐桌中心位置是炒菜，而不是鲜花，晚餐的主要话题常常是食物。菜肴的各种色彩和材料搭配，给人

14、以美享受，共食一碗菜的习俗有助于家庭成员之间的团结和友谊。当然在一些卫生意识较强地方，人们在共食放在餐桌中央的菜肴时，必须使用“公筷”或“公用”汤匙，以防疾病传染。（6） HE, an average Chinese HM is quite dif in composition from a Chinese banquet.At an everyday HM, an adult may consume 2 small bowls of steamed rice, or a large bowel of noodles, or several pieces of steamed bread, a

15、ccompanied by several meat or vegetable dishes，but not t other way round. For most Chinese, about 75% of an average HMs calories come from grain sources.（7）Traditionally, at t Chinese dining table everyone has his or her own bowl of staple food, that is, steamed rice, noodles or steamed bread,while t dishes are placed in t m