宴會(huì)口譯預(yù)習(xí)材料

1、預(yù)習(xí)材料導(dǎo)入語(yǔ)：在中外交流與互訪時(shí)，除了正式的會(huì)談、 談判等活動(dòng)以外，還有很多日常的外事工作。 例如宴請(qǐng)、游覽名勝古跡、參觀客人們感興趣的展覽會(huì)、廠家、公司等。通過(guò)這些活動(dòng)，雙方彼此溝通感情、 了解對(duì)方的歷史、 文化并能夠?qū)ζ錁I(yè)務(wù)范圍及工作情況有較深和較全面的了解，從而為正式會(huì)議和談判的順利實(shí)行打下一定的基礎(chǔ)。 對(duì)于這些活動(dòng)中的口譯工作， 雖然不要求像正式會(huì)談中的口譯那樣嚴(yán)謹(jǐn)，但卻要求口譯人員靈活機(jī)動(dòng)、反應(yīng)敏捷、 知識(shí)淵博。 因?yàn)闊o(wú)論在宴會(huì)桌上還是參觀游覽期間， 賓主雙方的話題一般涉及面都極為廣泛， 天南地北， 借題發(fā)揮，無(wú)所不談。 這就要求口譯人員有較深厚的文化背景知識(shí)， 既要了解對(duì)方國(guó)家的

2、，又要了解自己國(guó)家的文化和歷史；同時(shí)還要積累大量相關(guān)詞匯和表達(dá)方式。Key Words and Expressions豆制品 bean product和醋一起吃、配起來(lái)吃 to go with珍饈美味 delicacies烈性酒 strong spirit/liquor鮮嫩 tender and fresh脆 crisp四大菜系four major cuisines烹調(diào)原料ingredient釀酒 brew將酒放陳to be aged烹調(diào)風(fēng)格 culinary styles/schoolsspecialty 特色麻 a numbing taste炒、炸 fry燉 stew蒸 steam烤 gr

3、ill/roast煮 boilto go with 與搭配一起吃技藝精湛 to boast exquisite skills各種菜肴琳瑯滿目 a staggering array of dishes1. 在中國(guó)，不同的地區(qū)有著不同的氣候、地理環(huán)境和風(fēng)俗習(xí)慣，飲食也不例外。中國(guó)的烹調(diào)主要分四大菜系。它們分別是魯菜、川菜、江浙菜以及粵菜。There are marked differences in climate, geography and customs in different regions of China, and food is no exception. Chinese cuis

4、ine falls into four major categories, Shandong cuisine, Sichuan cuisine, Jiangsu-Zhejiang cuisine, and Guangdong cuisine.2. 四川菜的“辣”是世界有名的。四川的氣候一年四季都非常潮濕，所以，四川人靠吃大量辣的食物來(lái)驅(qū)趕濕氣。辣椒、胡椒、姜便成了川菜烹調(diào)中不可缺少的原料。Sichuan cuisine is renowned for its hot, spicy dishes. The climate in Sichuan is very humid most of the

5、year, and people in Sichuan like to keep the damp out by eating heavily spiced Food. Hot chili, pepper and ginger are the indispensable ingredients.3. 這種透明無(wú)色的酒叫茅臺(tái)酒。它的名字是根據(jù)它的產(chǎn)地而起的。那是中國(guó)西南部貴州省一個(gè)偏遠(yuǎn)的小地方。茅臺(tái)酒主要用高粱和小麥做原料，但最重要的是水。水是從當(dāng)?shù)赜忻纳饺飦?lái)的。酒釀好了，要先放在瓷瓶里的地窖中存放若干年?，F(xiàn)在，茅臺(tái)酒已成為世界名酒，它的酒精度數(shù)較高，但一點(diǎn)也不上頭，茅臺(tái)酒好就好在這個(gè)點(diǎn)上。

6、茅臺(tái)酒在眾多的白酒里是首屈一指的。對(duì)中國(guó)人來(lái)說(shuō)，在節(jié)日里或者其他喜慶的日子里，能喝上口茅臺(tái)，是一種待遇。在國(guó)宴上和一些正式宴會(huì)上，茅臺(tái)就是必不可少的。Well, this colorless transparent liquor is our Maotai. It is named after the place where it is made. That is a small town in the Province of Guizhou, Southwest China. It is from sorghum and wheat, but the local water from a f

7、amous mountain spring is the secret. It s aged in porcelain jars in a cellar for a number of years. Maotai is now quite famous all over the world. It is pretty strong, but is doesn't go to the head. That s the beauty of it. Among the great number of famous spirits produced in China, Maotai ranks

8、 first. For the Chinese people, tasting Maotai at festivals and other happy occasions is a treat. It is a must at state banquet and other formal banquets.4. 這是“叫化子雞” 。名字聽(tīng)起來(lái)很怪。傳說(shuō)當(dāng)年有個(gè)叫化子，偷來(lái)一只雞。因?yàn)楦F，沒(méi)有鍋，他就用荷花葉子把雞包起來(lái)，再再外面涂上一層泥巴，然后放在火上烤。用這種方法做出來(lái)的雞又嫩味道又好。This is called “beggar s chicken.” The name sounds r

9、ather strange. It is said that long time ago, there was a beggar. One day he stole a chicken from his neighbor. But he was so poor that he had no pot to cook the chicken, so he used a lotus leaf to first wrap the chicken and then covered it up with some clay and put it on the fire to bake it. Cooked

10、 in this way, the chicken was very tender and had a unique flavor.5. 人們說(shuō)，到了北京不吃烤鴨是最大的遺憾。在我們就餐之前，我向大家簡(jiǎn)單介紹一下烤鴨和他的來(lái)歷。相傳在 1835 年有個(gè)叫楊全仁的人以賣(mài)熟鴨子為生。后來(lái)，他從一位退休的御膳廚師那里學(xué)到一種特殊的烤鴨方法， 于是他的烤鴨特別好吃， 生意也越做越大。1864 年，他在前門(mén)開(kāi)了一家烤鴨店，取名“全聚德” 。People say, it would be a great pity to visit Beijing without tasting some Beijing

11、Roast Duck. Before we start to eat, I d like to tell you something about it. It is said that in 1835, there was a man named Yang Quanren. He made his living on selling cooked ducks. Later on, he learnt a special recipe for roast duck from a retired chef who once worked at the imperial court kitchen. As a result, his duck