漢語(yǔ)與飲食文化

1、Chinese and food culture 張銳 余晨 汪繼瑞 楊玲People regard food as their prime want 民以食為天Questions about food culturelWhat is the worlds three largest kingdom of cuisine ？lWhat do you know about Chinese cuisine?lDo you know any stories behind the food?lDo you know the common translations of the Chinese food

2、?The worlds three largest kingdom of cuisine Turkey cuisine French cuisine Chinese cuisine Which cuisine ？Spicy deep-fried chickenWhich cuisine ？Mapo doufuWhich cuisine ？Kung pao chickenChinese cuisine culturelChinese cuisine culture is embodied in every aspect in our daily life.Chinese philosophers

3、 often explain the complicated doctrines in comparison with cooking. for exmple “嘗一脟嘗一脟肉而知一鑊之味，一鼎之調(diào)。肉而知一鑊之味，一鼎之調(diào)?！薄啊薄笆巢粎捑?，食不厭精，燴不厭細(xì)燴不厭細(xì)”“”“王者以民為本，而民以食為王者以民為本，而民以食為天天”“”“庖丁解牛庖丁解?！薄啊薄熬舆h(yuǎn)庖廚君子遠(yuǎn)庖廚”“”“救急之道救急之道在于藥，安身之本在于食在于藥，安身之本在于食”和和“藥補(bǔ)不如食補(bǔ)藥補(bǔ)不如食補(bǔ)”.Feature of cookingl選材 ingredients l刀工 cutting technique l

4、火候 heat controll調(diào)味 flavor l色- colorl香- flavor l味 tastel形 shapel意- meaning 國(guó)菜五品國(guó)菜五品Four Culinary Traditions of China 四大菜系四大菜系Chinese dishes may be categorized as one of the four Culinary Traditions of China, also called the Four Regional Cuisines and the Four Cuisines of China. Four Culinary Traditio

5、ns of China 四大菜系四大菜系lCantonese 粵菜粵菜 lSu 蘇菜蘇菜lLu 魯菜魯菜lchuan 川菜川菜Kung pao chickenlThe dish is believed to be named after Ding Baozhen, a late Qing Dynasty official, a one-time governor of Sichuan. His title was Gong Bao .The name Kung Pao chicken is derived from this title Kung pao chicken 丁寶楨原籍貴州，清咸豐

6、年間進(jìn)士，曾丁寶楨原籍貴州，清咸豐年間進(jìn)士，曾任山東巡撫，后任四川總督。他一向很任山東巡撫，后任四川總督。他一向很喜歡吃辣椒與豬肉、雞肉爆炒的菜肴，喜歡吃辣椒與豬肉、雞肉爆炒的菜肴，據(jù)說(shuō)在山東任職時(shí)，他就命家廚制作據(jù)說(shuō)在山東任職時(shí)，他就命家廚制作“醬爆雞丁醬爆雞丁”等菜，很合胃口，但那時(shí)等菜，很合胃口，但那時(shí)此菜還未出名。調(diào)任四川總督后，每遇此菜還未出名。調(diào)任四川總督后，每遇宴客，他都讓家廚用花生米、干辣椒和宴客，他都讓家廚用花生米、干辣椒和嫩雞肉炒制雞丁，肉嫩味美，很受客人嫩雞肉炒制雞丁，肉嫩味美，很受客人歡迎。后來(lái)他由于戍邊御敵有功被朝廷歡迎。后來(lái)他由于戍邊御敵有功被朝廷封為封為“太子少保

7、太子少?！?，人稱，人稱“丁宮保丁宮?！保浼覐N烹制的炒雞丁，也被稱為其家廚烹制的炒雞丁，也被稱為“宮保宮保雞丁雞丁”。 Kung pao chickenlThe wok is seasoned and then chili peppers and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance

8、flavor in the marinade. Kung pao chickenlWesternised versions Li Hongzhang hotchpotchlA popular dish named after Li Hongzhang,a prominent statesman in the Qing Dynasty who was from Anhui. The dish, a complex soup, is somewhat salty with a taste of sweetness. Many ingredients are used in the soup but

9、 the most common ones include sea cucumber, fish, squid, bamboo, dry bean curd, chicken, ham, and assorted vegetables. 李鴻章雜燴李鴻章雜燴l相傳公元相傳公元1896年，李鴻章奉旨到俄國(guó)參加皇年，李鴻章奉旨到俄國(guó)參加皇 尼古拉二世尼古拉二世的加冕典禮，順道訪問(wèn)歐美。一路上吃了兩個(gè)多月的西餐，的加冕典禮，順道訪問(wèn)歐美。一路上吃了兩個(gè)多月的西餐，胃口都吃倒了，所以一到美國(guó)就叫使館的廚師用中國(guó)徽宴胃口都吃倒了，所以一到美國(guó)就叫使館的廚師用中國(guó)徽宴請(qǐng)美國(guó)賓客。曾宴請(qǐng)美國(guó)賓客，因中國(guó)菜可

10、口美味，深受請(qǐng)美國(guó)賓客。曾宴請(qǐng)美國(guó)賓客，因中國(guó)菜可口美味，深受歡迎，連吃幾個(gè)小時(shí)洋人還不肯下席。此時(shí)總管向他稟告：歡迎，連吃幾個(gè)小時(shí)洋人還不肯下席。此時(shí)總管向他稟告：“中堂大人，菜已吃完，怎么辦？中堂大人，菜已吃完，怎么辦？”李鴻章略加思索后說(shuō)：李鴻章略加思索后說(shuō)：“把撤下去的殘菜混在一起加熱，用大盆端上來(lái)把撤下去的殘菜混在一起加熱，用大盆端上來(lái)”。不一。不一會(huì)兒，熱氣騰騰的菜端上桌，洋人嘗后連聲叫好，便問(wèn)菜會(huì)兒，熱氣騰騰的菜端上桌，洋人嘗后連聲叫好，便問(wèn)菜名，李鴻章一時(shí)答不上來(lái)，只是說(shuō)：名，李鴻章一時(shí)答不上來(lái)，只是說(shuō)：“好吃多吃！好吃多吃！”豈料豈料歪打正著，歪打正著，“好吃多吃好吃多吃”與

11、英語(yǔ)雜燴與英語(yǔ)雜燴(Hotchpotch)發(fā)音發(fā)音相近，后來(lái)此菜便被命名為相近，后來(lái)此菜便被命名為“李鴻章雜燴李鴻章雜燴”?！?l另一種說(shuō)法是：李命廚師加菜，但正菜已上完，廚師另一種說(shuō)法是：李命廚師加菜，但正菜已上完，廚師只好將所剩海鮮等余料混合下鍋，燒好上桌，外賓嘗后贊只好將所剩海鮮等余料混合下鍋，燒好上桌，外賓嘗后贊不絕口，并詢問(wèn)菜名，李用合肥話說(shuō)：不絕口，并詢問(wèn)菜名，李用合肥話說(shuō)：“雜碎雜碎”（即雜燴（即雜燴諧音）。此后，諧音）。此后，“大雜燴大雜燴”便在美國(guó)傳開(kāi)，合肥城鄉(xiāng)也仿便在美國(guó)傳開(kāi)，合肥城鄉(xiāng)也仿而效之，遂成名菜。而效之，遂成名菜。 Ridiculous translationRolling donkey？Red burned lion head？Husband and wifes slung slice？Chicken w