粵菜英文介紹馬海晶任卉

CANTONESECUISINEWELCOMETOGUANGDONG廣東菜BriefintroductionOneoftheeightgreattraditionsofChinesecuisine

中國著名八大菜系之一Guangzhouistheparadiseofdaintyfood.

食在廣州Useawidevarietyofingredients,offeringfoodofalltastes,shapesandcolors,goodatchanging.

廣泛運用各種原料，賜予食物的味道、形狀、顏色以廣泛的變化性。OriginandhistoryTheCantoneseoriginatedinHandynasty

粵菜起源于漢CookingskillmaturedinSongdynastyandTangdynastyasCantonhasbeenatradingport.

由于廣州是當時的一個貿(mào)易港口，粵菜的烹飪技藝在宋朝和唐朝成熟。DuetotheMingandQingthrivingeconomies,theCantonesehadagreatpromotion

由于明清繁榮的經(jīng)濟，粵菜得到了很大的推廣。Guangdonghasanadvantageindietforit’ssubtropical(亞熱帶的)climateandlongcoastlinewhichprovideabundantingredients.——廣東地處亞熱帶，瀕臨南海，雨量充沛，四季常青，物產(chǎn)豐富。故廣東的飲食，一向得天獨厚。MainingredientsTheCantonesewilleateverythingthatswims.Everythingthatfiles,andeverythingthathaslegs.Mainingredients深廣及溪峒人，不問鳥獸蛇蟲，無不食之。其聞異味，有好有丑,山有鱉名，竹有鼠名，鸧鶴之足，臘而煮之，鱘魚之唇，活而食之，謂之魚魂，此其至珍者也。至于遇蛇必捕，不問短長；遇鼠必執(zhí)，不別小大；蝙蝠之可惡；蛤蚧之可畏；蝗蟲之微生；悉取而燎食之。蜂房之毒，麻蟲之穢，悉炒而食之?；认x之卵，天蟒之翼，悉鲊而食之。此與甘帶嗜薦何異哉！摘自-南宋周去非之《嶺外代答》CookingskillTheCantonesehasmorethan20cookingmethods,andisgoodatstir-fry,fry,bake,braise,stewandsoon.——粵菜有超過20多種的烹飪方法，尤其擅長炒、煎、燜、蒸、燉、等…Accuratedosage（劑量

）ofingredients——用量精而細Emphasizethedecoratingandthecolor——注重顏色，裝飾美而艷。Thecondiment（調(diào)味品

）Mainingredients:springonion、sugarsalt、soy（大豆）sauce、ricewine、cornstarch（玉米淀粉

）、vinegar、scallion（青蔥）oil、andsesameoil（麻油）；Ginger（姜）、peppers、spices（香味料）、whitepepper（白胡椒）、anise（大茴香）

usedwithcaution；Xosauce、fishsauce、sandteasauce、gingerwinesauce.Flavorfeatures五滋：酸、甜、苦、辣、咸六味：清、鮮、嫩、爽、滑、香Attachgreatimportancetomouthfeel——菜肴注重良好的口感Befamousforthetasteoflight、fresh、crispy、tender、smoothwhichstandforsouthchina’scharacter.——講究清、鮮、爽、嫩、滑，體現(xiàn)濃厚的嶺南特色。OurBreakfastYumCha(飲早茶)DimsumShrimpdumplingisatraditionaldessertGuangdongrestaurant.TheCantonesehavebreakfast,willeatshrimpdumplings.Excellentshrimpdumplings,whiteskinjustlikesnow,thinaspaper,translucent,fillinglooming,eatupslipperyfresh,deliciousandenticing.——水晶蝦餃，是廣東茶樓的傳統(tǒng)美點。廣東人飲茶，少不了來一籠蝦餃。上乘的蝦餃，皮白如雪，薄如紙，半透明，內(nèi)餡隱約可見，吃起來爽滑清鮮，美味誘人。Crystalshrimpdumpling

水晶蝦餃Dim

sumOxtripe,namelythestomach.Itcontainsprotein,fat,calciumandothernutrients,potassiumandsodiumbalance.Withthemaintenance;theeliminationofedema,improveimmunity,bufferanemia,isconducivetogrowthanddevelopment.——牛百葉，即牛的胃。它含有蛋白質(zhì)、脂肪、鈣等營養(yǎng)物質(zhì)，.具有維持鉀鈉平衡;消除水腫，提高免疫力，緩沖貧血，有利于生長發(fā)育。Oxtripe

牛百葉Dim

sumDrumjuicechickenischickenfeetbothsimpleandhealthyeating,andtasteandmouthfeelofthegood,thisdishcheap,delicious,oilandnotgreasy,aleadapersontoendlessaftertastes,canbesaidtobeafoodforchildrenaswellasadults.

——豉汁鳳爪是雞爪既簡單又健康的吃法，而且味道和口感絕很好，此菜價廉物美，色香味俱全，油而不膩,令人回味無窮，可以說是男女老少皆宜的一款美食。Drumjuicechicken鼓汁鳳爪腸粉RiceNoodleRollorSteamedRiceRollAcommondishinCantonesebreakfast干炒牛河beefchowfunAllkindsof“fun”LoMaiGai（糯米雞）Glutinousrice

iswrappedina

lotus

leaf(荷葉)intoatriangularorrectangularshape.TurnipCake蘿卜糕TaroCake芋頭糕TraditionaldishesSweetandsourporkSteamed

froglegs

onlotusleaf

咕嚕肉荷葉蒸田雞Steamed

spareribs

withfermentedblackbeansandchilipepper(辣椒)豉椒排骨Steamedfish粵式蒸魚Stir-fried

waterspinach

withshreddedchiliandfermentedtofu椒絲腐乳通菜Blanchedvegetableswithoystersauce蠔豉油菜SeafoodDuetoGuangdong'slocationonthesoutherncoastofChina,freshseafoodisprominentinCantonesecuisine.InCantonesecuisinethefreshestseafoodisodourless(無臭的).InCantoneseculinary(烹飪的)arts,thebestcookedissteaming.Forinstance,insomerecipes（食譜）,onlyasmallamountof

soysauce（醬油）,

ginger,and

springonionisaddedtosteamedfish.AccordingtoCantonesecuisine,thelightseasoningisusedonlytobringoutthenaturalsweetnessoftheseafood.YeeSangorYusheng(魚生)Themeaningis“Congratulationsforyourwealth”.JustservedwithsauceSiuMei燒味siumei燒肉Roastpigcharsiu叉燒Roastduck燒鴨Roastgoose燒鵝CantoneseloumeiisveryfamousandthemostfamousLoumeiisBeefentrails（內(nèi)臟）牛雜Loumei鹵味Assorteddishes拼盤Averycommondishandusuallypreparedasthefirstdishwhenyougotorestaurant.porridgeslow-cookedsoup老火靚湯Slow-cookedsoupintheCantonesedialectisusuallyaclearbroth(肉湯)preparedbysimmering(慢煨)meatandotheringredients(原料)overalowheatforseveralhours.EveryCantonesefamilywillcooktheslow-cookedsoupandsomefamiliesdrinkiteveryday.Soupisoneofthemostimportantbanquetdishesandusuallyeatenatthebeginningofthediner.Dessert

MilkCustardwithEggWhite

Steamedeggcustard燉奶tortoisejelly龜苓膏涼草粉Tongsui糖水InfluenceTheCantonesecuisinehaswideeffect.Until2005,theUnitedStateshasmorethan40000Chineserestaurant;fourteenthousandUK;France,Hollandeachhavetwothousand;Japanmorethanonethousand.TheselocalChineserestaurants,mostlyCantoneserestaurant,businessisflourishing.TheCantonesecuisineofitsuniquedelicateflavor,coquettish,with"foodinGuangzhou"reputationbothathomeandabroad.——粵菜具有廣泛的影響。直到2005，美國有40000以上的中國餐館；英國一萬四千家；法國，荷蘭各有二千家；日本一千以上。這些當?shù)氐闹袊宛^，主要是粵菜館，生意興隆。廣東菜肴的獨特鮮味，風味，以“食在廣州”享譽海內(nèi)外。TranslationMethodsTransliterationcombinedfreeliteration（音譯與意譯相結(jié)合）“剝皮?！辈皇桥?“鴛鴦”不是鳥,粵菜“洋名”難起,如何跟老外說得清?此前,新快報一區(qū)一菜板塊報道了西關(guān)美食譯名五花八門“考起”老外的事情(詳見7月17日新快報A23版《誰知盤中餐ShowMe是燒賣》),引起不少讀者共鳴。新快報記者近日走訪發(fā)現(xiàn),五星級賓館十分講究菜名翻譯,但如何將粵菜譯得信、達、雅,仍是一項艱巨任務(wù)。比如,“胡椒味菜剝皮牛”和“琥珀錦繡鴛鴦丁”都不能直譯,只能分別譯為FriedFishwithPickle&Chili和FriedShrimps&PorkwithCashewNut,否則真是會讓外國食客“蒙查查”。翻譯菜名難在傳達飲食文化針對粵菜菜名的翻譯問題,廣東外語外貿(mào)大學國際商務(wù)英語學院副教授石靜