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1、CANTONESE CUISINE,WELCOME TO GUANGDONG,广东菜,Brief introduction,One of the eight great traditions of Chinese cuisine 中国著名八大菜系之一Guangzhou is the paradise of dainty food. 食在广州Use a wide variety of ingredients, offering food of all tastes, shapes and colors ,good at changing. 广泛运用各种原料，赐予食物的味道、形状、颜色以广泛的变化
2、性。,Origin and history,The Cantonese originated in Han dynasty 粤菜起源于汉Cooking skill matured in Song dynasty and Tang dynasty as Canton has been a trading port. 由于广州是当时的一个贸易港口，粤菜的烹饪技艺在宋朝和唐朝成熟。Due to the Ming and Qing thriving economies, the Cantonese had a great promotion 由于明清繁荣的经济，粤菜得到了很大的推广。,Guangdon
3、g has an advantage in diet for its subtropical(亚热带的) climate and long coast line which provide abundant ingredients.广东地处亚热带，濒临南海，雨量充沛，四季常青，物产丰富。故广东的饮食，一向得天独厚。,Main ingredients,The Cantonese will eat everything that swims. Everything that files, and everything that has legs.,Main ingredients,深广及溪峒人，不
4、问鸟兽蛇虫，无不食之。其闻异味，有好有丑,山有鳖名，竹有鼠名，鸧鹤之足，腊而煮之，鲟鱼之唇，活而食之，谓之鱼魂，此其至珍者也。至于遇蛇必捕，不问短长；遇鼠必执，不别小大；蝙蝠之可恶；蛤蚧之可畏；蝗虫之微生；悉取而燎食之。蜂房之毒，麻虫之秽，悉炒而食之。蝗虫之卵，天蟒之翼，悉鲊而食之。此与甘带嗜荐何异哉！ 摘自-南宋周去非之岭外代答,Cooking skill,The Cantonese has more than 20 cooking methods, and is good at stir-fry ,fry , bake, braise, stew and so on.粤菜有超过20多种的烹
5、饪方法，尤其擅长炒、煎、焖、蒸、炖、等Accurate dosage（剂量 ） of ingredients用量精而细Emphasize the decorating and the color注重颜色，装饰美而艳。,The condiment（调味品 ）,Main ingredients: spring onion、sugar salt、soy（大豆） sauce、rice wine、cornstarch（玉米淀粉 ）、vinegar、scallion（青葱 ） oil、and sesame oil （麻油） ；Ginger（姜）、peppers、spices（香味料）、white pepp
6、er（白胡椒 ）、anise（大茴香） used with caution；Xo sauce、fish sauce、sand tea sauce、ginger wine sauce.,Flavor features,五滋：酸、甜、苦、辣、咸六味：清、鲜、嫩、爽、滑、香Attach great importance to mouth feel菜肴注重良好的口感Be famous for the taste of light、fresh、crispy、tender、smooth which stand for south chinas character.讲究清、鲜、爽、嫩、滑，体现浓厚的岭南特色
7、。,Our Breakfast,Yum Cha(饮早茶),Dim sum,Shrimp dumpling is a traditional dessert Guangdong restaurant. The Cantonese have breakfast, will eat shrimp dumplings. Excellent shrimp dumplings, white skin just like snow , thin as paper, translucent, filling looming, eat up slippery fresh, delicious and entic
8、ing.水晶虾饺，是广东茶楼的传统美点。广东人饮茶，少不了来一笼虾饺。上乘的虾饺，皮白如雪，薄如纸，半透明，内馅隐约可见，吃起来爽滑清鲜，美味诱人。,Crystal shrimp dumpling 水晶虾饺,Dim sum,Ox tripe, namely the stomach. It contains protein, fat, calcium and other nutrients, potassium and sodium balance. With the maintenance; the elimination of edema, improve immunity, buffer
9、anemia, is conducive to growth and development.牛百叶，即牛的胃。它含有蛋白质、脂肪、钙等营养物质，.具有维持钾钠平衡;消除水肿，提高免疫力，缓冲贫血，有利于生长发育。,Ox tripe 牛百叶,Dim sum,Drum juice chicken is chicken feet both simple and healthy eating, and taste and mouthfeel of the good, this dish cheap, delicious, oil and not greasy, a lead a person to
10、endless aftertastes, can be said to be a food for children as well as adults. 豉汁凤爪是鸡爪既简单又健康的吃法，而且味道和口感绝很好，此菜价廉物美，色香味俱全，油而不腻,令人回味无穷，可以说是男女老少皆宜的一款美食。,Drum juice chicken鼓汁凤爪,肠粉Rice Noodle Roll or Steamed Rice Roll,A common dish inCantonese breakfast,干炒牛河 beef chow fun,All kinds of “ fun”,Lo Mai Gai（糯米鸡
11、）,Glutinous riceis wrapped in alotusleaf (荷叶)into a triangular or rectangular shape.,Turnip Cake,萝卜糕,Taro Cake,芋头糕,Traditional dishes,Sweet and sour pork,Steamedfrog legson lotus leaf,咕噜肉,荷叶蒸田鸡,Steamedspareribswith fermented black beans and chili pepper (辣椒),豉椒排骨,Steamed fish,粤式蒸鱼,Stir-friedwater sp
12、inachwith shredded chili and fermented tofu,椒丝腐乳通菜,Blanched vegetables with oyster sauce,蚝豉油菜,Seafood,Due to Guangdongs location on the southern coast of China, fresh seafood is prominent in Cantonese cuisine . In Cantonese cuisine the freshest seafood is odourless(无臭的) . In Cantonese culinary(烹饪的)
13、arts, the best cooked is steaming.For instance, in some recipes（食谱）, only a small amount ofsoy sauce（酱油）,ginger, andspring onion is added to steamed fish. According to Cantonese cuisine, the light seasoning is used only to bring out the natural sweetness of the seafood.,Yee Sang or Yusheng (鱼生),The
14、meaning is “Congratulations for your wealth”.,Just served with sauce,Siu Mei,烧味,siu mei,烧肉,Roast pig,char siu 叉烧,Roast duck烧鸭,Roast goose 烧鹅,Cantonese lou mei is very famous and the most famousLou mei is Beef entrails（内脏）,牛杂,Lou mei 卤味,Assorted dishes 拼盘,A very common dish and usually prepared as th
15、e first dish when you go to restaurant.,porridge,slow-cooked soup,老火靓汤,Slow-cooked soup in the Cantonese dialect is usually a clear broth (肉汤) prepared by simmering (慢煨)meat and other ingredients (原料)over a low heat for several hours.,Every Cantonese family will cook the slow-cooked soup and some fa
16、milies drink it every day. Soup is one of the most important banquetdishes and usually eaten at the beginning of the diner.,Dessert,Milk Custard with Egg White,Steamed egg custard 燉奶,tortoise jelly 龟苓膏,凉草粉,Tong sui,糖水,Influence,The Cantonese cuisine has wide effect. Until 2005, the United States has
17、 more than 40000 Chinese restaurant; fourteen thousand UK; France, Holland each have two thousand; Japan more than one thousand. These local Chinese restaurants, mostly Cantonese restaurant, business is flourishing. The Cantonese cuisine of its unique delicate flavor, coquettish, with food in Guangz
18、hou reputation both at home and abroad.粤菜具有广泛的影响。直到2005，美国有40000以上的中国餐馆；英国一万四千家；法国，荷兰各有二千家；日本一千以上。这些当地的中国餐馆，主要是粤菜馆，生意兴隆。广东菜肴的独特鲜味，风味，以“食在广州”享誉海内外。,Translation Methods,Transliteration combined free literation（音译与意译相结合）“剥皮牛”不是牛,“鸳鸯”不是鸟,粤菜“洋名”难起,如何跟老外说得清?此前,新快报一区一菜板块报道了西关美食译名五花八门“考起”老外的事情(详见7月17日新快报A23
19、版谁知盘中餐Show Me是烧卖),引起不少读者共鸣。新快报记者近日走访发现,五星级宾馆十分讲究菜名翻译,但如何将粤菜译得信、达、雅,仍是一项艰巨任务。比如,“胡椒味菜剥皮牛”和“琥珀锦绣鸳鸯丁”都不能直译,只能分别译为Fried Fish with Pickle & Chili和Fried Shrimps & Pork with Cashew Nut,否则真是会让外国食客“蒙查查”。,翻译菜名难在传达饮食文化针对粤菜菜名的翻译问题,广东外语外贸大学国际商务英语学院副教授石静接受了新快报记者的采访。石静曾在英国留学,2010年,她参与了由荔湾区旅游局发起的西关美食英文征名的活动,为该活动提供指
20、导意见。石静认为,白天鹅宾馆的“手撕鸡”没有译出“手撕”是考虑了多种因素。在英语中,可以用shredded表示食材用刀具等利器切成丝状,这个和我们说的“手撕”有差别。如果译为shredded by hand又显得罗嗦。译者权衡之下,还是决定不在菜名中加入“手撕”这个意思。石静说,要在简短的菜名中传达美食包含的饮食文化是很困难的,如果意译太繁琐,就只能音译,后面再加英文解释。她举例称,“波罗粽”就颇难翻译,因为就连她这个土生土长的广州人也不了解黄埔区的民俗。如果不是一些黄埔朋友告诉她“波罗”的意思,她还以为是水果“菠萝”呢。,最重要译出食材和制作方法石静说,翻译菜名最好采取音译和意译相结合的方法;至于菜名翻译过程中的取舍问题,则应具体问题具体分析,大致的原则是把主要食材和制作方法表述出来。比如,白天鹅宾馆的菜单会把“烧卖”译为“蒸熟的猪肉饺”(Steamed Pork Dumplings)。而国外一些唐人街的餐馆中,“烧卖”会根据粤语发音音译成siu mai。在美食译苑中文菜单英文译法中采用了音译和意译相结合的方法,但使用的则是普通话发音shao mai,再在后面加注释steamed pork dumplings。至于咕噜肉,石静赞成白天鹅宾馆和东方宾馆的意译法,认为将“咕噜”译为sweet-sour和sweet and sour都能准确地表达菜肴的食材与味道。,
