飲食宴請

2024年4月1日發(作者：騎什么看唱本走著瞧)

飲食宴請

對話口譯1

Dialogue 1 At Nanshi Food Street in Tianjin

在天津南市食品街

導游：我們到了！這就是美食匯聚的南市食品街。

Visior: Great! Can we find all the three famous snacks of Tianjin?

導游：當然了！在這里你不僅能品嘗地道純正的天津三絕、正宗的天津名菜和傳統小

吃，還能一飽中國各大菜系的特色菜肴。

Visior: Sounds enticing! My friend once brought me some Mahua, the sweet

fried dough twist. It was so delicious.

導游：您今天可以嘗嘗地道的“十八街麻花”。 十八街麻花酥脆香甜，具有多種原料

的香味和營養，久存不綿。

Visior: Good! I love sweet food. And I also want to try the famous steamed

dumpling of Tianjin.

導游：你是說包子吧？天津狗不理包子選料精細，松軟油潤，肥而不膩。他們已經在

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許多其他的城市如香港以及日本、韓國等開了數家直營店和加盟店。

Visior: Maybe someday they can open up one in my city. I bet they will

become very popular there.

導游：除了包子和麻花，你知道天津的第三絕是什么嗎？

Visitor: Nope. Plea tell me. Is it noodles?

導游：是“耳朵眼炸糕”。 耳朵眼炸糕憑借外酥里嫩的口感和放置多日也不變質而受

到國內外食客的喜愛。

Visitor: I sure have much to try today. I know the snacks are just like the

architectual style of the food street, old and classic. There must be many stories

about the three snacks.

導游：當然啦！咱們邊吃邊聊， 我一一說給你聽。

Visitor: Terrific! Let’s begin the gourmet safari!

Reference keys:

Dialogue 1

Tour guide: Here we are. This is Nanshi Food Street where you can find all

kinds of delicious food.

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游客：好極了！著名的“天津三絕”在這里都能找到嗎？

Tour guide: Sure! You can not only find the three special dainties in Tianjin, but

also traditional Tianjin dishes and cuisine of other major cooking styles of China.

游客：很誘人啊！我朋友曾經送給我一些“麻花”，很好吃！

Tour guide: Today you can try the authentic “Shibajie Mahua”, one of the

three dainties of Tianjin. It’s famous for crispiness and sweetness. Various fillings

and condiments produce its savor and nutrition and they can be kept for months

without going bad.

游客：太好了，我喜歡吃甜食。不過我還想嘗嘗著名的天津蒸餃。

Tour guide: Do you mean

baozi

, steamed stuffed bun? The “Goubuli Steamed

Stuffed Bun” of Tianjin is strict in choosing flour and raw materials, soft and

tender in texture, and delicous but not greasy. Quite a number of chain stores and

franchi stores have been opened in other cities like Hong Kong, and other

countries, such as Japan and South Korea.

游客：也許他們將來能在我的家鄉開一家店呢。我肯定他們會很受歡迎。

Tour guide: Do you know what is the third Tianjin delicacy in addition to

“Goubuli Steamed Bun” and “Shibajie Mahua”.

游客：不知道，告訴我吧。是面條么？

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Tour guide: It’s “Erduoyan Zhagao”—a kind of deep fried cake. It’s very

popular with both Chine and foreigners for its crispy wrapper, savory sweetness,

and long shelf life.

游客：今天我肯定要嘗很多東西了。我知道這三絕就像食品街的建筑風格，歷史悠久，

卻經久不衰。一定有很多關于它們的故事吧。

Tour guide: Yes, many. I’ll tell you the stories while we enjoy them.

游客：好啊！咱們開始美食之旅吧！

Dialogue 2 In An Interview on Chine Food

一次關于中國飲食的訪談

記者：格蘭特先生，您在中國已經生活了15年，而且做了很多關于中餐的研究，可

否談一下您對中國飲食文化的整體印象？

Interviewee: Well, Cooking has occupied a lofty position in Chine culture

throughout history. The great Chine philosopher Lao Zi once said of the art

“Governing a great nation is much like cooking a small fish”.

記者：是這樣的。那么您如何理解中餐里蘊藏的哲學觀？

Interviewee: The most embodied philosophy in Chine food is the concept of

yin and yang. It can be found in any Chine dish. There is always a balance in color,

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aroma, and flavor.

記者：談到色、香、味，外國人通常如何劃分中國的菜系？

Interviewee: Many foreigners do not realize that there are many cuisines. To

them, Chine food can be roughly divided into the Northern and Southern styles

of cooking.

記者：那他們根據什么特點劃分南北菜肴呢？

Interviewee: In general, Northern dishes are relatively oily, and the u of

vinegar and garlic tends to be quite popular. Southern cooking styles, reprented

by Sichuan and Hunan cuisines, are famous for their liberal u of chili peppers.

記者：那粵菜呢？

Interviewee: Becau Cantone food is so popular, many foreigners have

considered Cantone cuisine a parate one. It tends to be somewhat sweet and

always full of variety.

記者：你喜歡中餐嗎？您最愛吃的中國食品是什么？

Interviewee: Yes. I love Chine food. Many of them: soybean milk, Sichuan

hotpot, zhajiang noodles, to name just a few.

記者：您認為中餐健康嗎？

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Interviewee: , aroma, and flavor are not the only principles to be

followed in Chine cooking; nutrition is also an important concern. The principle

of the harmonization of foods can be traced back to the Shang dynasty scholar Yi

Yin.

記者：您能舉例解釋一下嗎？

Interviewee: He related the five flavors of sweet, sour, bitter, piquant, and salty

to the nutritional needs of the five major organs of the body—the heart, liver,

spleen, lungs, and kidney, and stresd their role in maintaining health.

記者：您對中餐的了解比很多中國人都透徹。

Interviewee: Becau I love Chine food! In fact, many of the plants ud in

Chine cooking, such as scallions, fresh ginger root, garlic, tree fungus, and so

forth, have properties of preventing and alleviating various illness.

記者：是的。中國人自古就認識到事物的治療效果，認為醫食同源。

Interviewee: And this view could be considered a forerunner of China’s

nutritional science.

記者：您認為在您生活在中國的這些年里，中國餐飲業發生了什么顯著變化？

Interviewee: The biggest improvement has been in terms of the quality of food

and rvice and the growing number of new restaurants opening up around the

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city, from hole-in-the-wall places to upscale dining venues.

記者：但是我記得您曾經對餐廳過分注重裝潢表示擔憂。

Interviewee: Yes. I worry that the growing competition is forcing people to

turn to gimmicks to survive and prosper rather than focusing on the basics,

forgetting that eating is more important than decorations and novel ways of

preparing food.

記者：您研究中國飲食文化的過程中覺得哪部分最有意思？

Interviewee: The Chine food symbolism. They are so interesting! Noodles

are a symbol of longevity, chicken forms part of the symbolism of the dragon and

phoenix, and the ed-filled snacks reprent bearing many children in Chine

culture.

記者：有沒有哪些具有象征意義的食物讓外國人大跌眼鏡呢？

Interviewee: Yes, for example Westerners sometimes balk at the sight of an

entire fish lying on a plate, while in China a fish rved whole is a symbol of

prosperity.

記者：真是太有意思了！與您談話很開心，也很有收獲。謝謝！

Interviewee: The delight is also mine. Thank you!

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Reference keys:

Dialogue 2

Journalist: Mr. Grant, you have been living in China for 15 years and made

quite some rearch on Chine food. Could you talk about how Chine food

culture impress you generally?

被訪者：一直以來飲食在中國文化中都占據重要地位。中國的哲學家老子就曾經說過：

“治大國若烹小鮮。”

Journalist: That’s true. And how do you understand the philosophies

embodied in Chine food culture?

被訪者：中餐體現最多的哲學觀念就是“陰陽平衡”。每道菜在色、香、味上都能達到

“平衡”。

Journalist: Speaking of color, aroma, and flavor, how do foreigners generally

distinguish between Chine cuisines?

被訪者：很多外國人不知道中國有很多菜系。在他們看來，中餐只有南北之分。

Journalist: Then how do they differentiate between the northern and southern

styles?

被訪者：總的來說北方菜偏油，多用醬油和大蒜調味；而南方菜，特別是川菜和湘菜

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則多用辣椒。

Journalist: How about Cantone cuisine?

被訪者：因為粵菜在國外很普遍，很多外國人認為粵菜是一種單獨的菜系。粵菜偏甜，

而且花樣繁多。

Journalist: Do you like Chine food and what is your favorite?

被訪者：是的，我非常喜歡吃中餐。我愛吃很多菜肴，像豆漿、四川火鍋、炸醬面等

等，我都很喜歡。

Journalist: Do you think Chine cooking is healthy?

被訪者：是的。色、香、味并不是評判一道菜肴的全部標準，菜肴的營養價值在中餐

中也很重要。食品中均衡和諧的感念可以追溯到商朝的學者伊尹。

Journalist: Can you explain?

被訪者：伊尹解釋了五味與五臟的相互關系和五味對健康的作用。

Journalist: You certainly know more about Chine food than many Chine.

被訪者：那是因為我喜歡中餐啊！實際上很多中餐烹飪中使用的植物，如蔥、姜、蒜、

木耳等都有防治疾病、減輕病痛的作用。

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Journalist: Yes, the Chine have a traditional belief in the medicinal value of

food, and that food and medicine share the same origin.

被訪者：這也可以說是中國營養學的起源。

Journalist: What is the biggest change to China’s restaurant scene since you

first arrived in the country 15 years ago?

被訪者：最大的變化就是食品和服務質量有了很大提高。新開了很多餐廳，餐廳的裝

修也從簡陋升級到高檔。

Journalist: But I remember you ever said you were worried that some

restaurants were focusing too much on decoration.

被訪者：是的。我擔心隨著競爭越來越激烈，人們不得不想出各種花招吸引顧客，從

而忽視了最基本的東西，忘記了“吃”本身比裝潢和新奇的烹飪方式更重要。

Journalist: What interests you most in your studies of China’s food culture?

被訪者：我覺得中國食物的象征意義最有意思。面條象征長壽，雞肉是龍鳳呈祥里的

“鳳”，以一些種子做餡兒的點心則象征著多子多孫。

Journalist: Is there any food symbolism that shocked foreigners?

被訪者：有。比如很多西方人看到整條魚擺在盤子上都會退避三舍，而在中國整條魚

則象征著繁榮興隆。

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Journalist: Interesting! It has been a delight talking to you and I have learnt a

lot. Thank you!

被訪者：我也很開心。謝謝！

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