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请高人帮忙翻译一下!! [Copy link] 中文

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Post time 2006-7-11 17:26:56 |Display all floors
川菜
四川简称蜀,地处中国西南腹地、长江源头,是世界“活化石”、中华国宝大熊猫的故乡。 四川幅员辽阔,多民族聚居,自古便以物产富饶、山川秀美被誉为“天府之国”。佛教名山峨眉山;传说乃熊猫守护者化身的四姑娘山(海拔峰高6250米),令人神往敬畏。被联合国教科文组织纳入世界自然文化遗产的“童话世界”九寨沟;湖水五彩缤纷的黄龙五彩池,使人宛如置身仙境。还有2500年前创建运作至今的古老水利工程都江堰;依山开凿高71米的世界第一大佛乐山大佛……旷世胜地孕育了杰出的人物,“诗仙”李白、“诗圣”杜甫、大文豪苏东坡,书画大师张大千,中国改革开放经济腾飞的总设计师邓小平等,均出生或长居于四川。
和源远流长的蜀文化一样,川菜也是中国饮食文化不可或缺的重要组成部分。
川菜是四川风味菜肴的总称,中国四大菜系之一,发源于古代的巴蜀。汉、晋时初具轮廓,隋唐时期得到较大发展,两宋时川菜更跨越西南疆界,进入京都,明末清初,川菜运用辣椒调味,滋味更鲜更香;同时大批外籍官员携厨师入川,带来各地的名菜佳肴和饮食风格,川菜遂能吸收南北烹饪之长,形成独特的烹饪艺术,与粤菜、苏菜、京菜并称为中国四大名菜系,有“食在中国,味在四川”之美誉。
川菜讲究色、香、味、形,兼有南北菜肴之长,尤以“味”的多、广、厚著称。常用调和之味就有二十多种,麻辣只占十之一、二;且调配多变,适用性极为广泛。其中筵席菜以清鲜为主,大小菜色上千种;大众便餐和家常风味菜则以麻辣见长,特别是在辣味的运用上讲求多样,精益求精,调味细腻,可因料而异,因时、因地制宜,巧妙配合,是为川菜特有风格。

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Post time 2006-7-11 17:30:36 |Display all floors
too ....., you should just give it a go first!

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Post time 2006-7-11 18:48:17 |Display all floors

it's so long

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Post time 2006-7-11 20:40:09 |Display all floors
川菜Chuan cuisine
四川简称蜀,地处中国西南腹地、长江源头,是世界“活化石”、中华国宝大熊猫的故乡。
Sichuan, or Shu for short, is situated at the hinterland of the southwest part of China, where the yellow river originates, and it is a 'living fossil' in the world, and home to Chinese treasure level animal - giant panda.
四川幅员辽阔,多民族聚居,自古便以物产富饶、山川秀美被誉为“天府之国”。
Sichuan has an expansive land which is inhabited with many ethnic groups.
As early as ancient times, it's rich in resources, and beautiful mountains, and given a credit as "a heavenly place".
佛教名山峨眉山;
There is also Mt.Emei , a prominet mountain in Buddhism,
传说乃熊猫守护者化身的四姑娘山(海拔峰高6250米),令人神往敬畏。
Siguniang mountain, which means four girls in chinese, is depicted by lengendary stories, a transfigured form from a guard of panda, is just both attrictive and awsome.
被联合国教科文组织纳入世界自然文化遗产的“童话世界”九寨沟;
And also, there is Jiuzaigou,"a place in fair tale" added by  UNESCO to the World Heritage List
湖水五彩缤纷的黄龙五彩池,使人宛如置身仙境。还有2500年前创建运作至今的古老水利工程都江堰;
The multicolor water  in the Huanglong five-colour pound take people to an heavenly world, and moreover, there's Dujiangyan, a cannel built  in a water irrigating project  2500 years ago, and still serves its purpose well.
依山开凿高71米的世界第一大佛乐山大佛……旷世胜地孕育了杰出的人物,“诗仙”李白、“诗圣”杜甫、大文豪苏东坡,书画大师张大千,中国改革开放经济腾飞的总设计师邓小平等,均出生或长居于四川。
And there's a 71-meter tall Leshan Giant Buddha, the biggest Buddha, which is carved out from a mountain.
The blessed land nutured many outstanding figures, such as great poet Li Bai, and Sage in poetry Du Fu, as well as great writer Shudongpo, , the master of  painting and calligraphy Zhangdaqian, and the cheif designer for China's economic take-off , Dengxiaoping, all of whom were born, or took residence in Sichuan.
和源远流长的蜀文化一样,川菜也是中国饮食文化不可或缺的重要组成部分。
Just as enduring as the culture of Shu is the history of Sichuan cuisine. It is such an important part of China's food culture that cannot be left out.
川菜是四川风味菜肴的总称,中国四大菜系之一,发源于古代的巴蜀。
Sichuan cusine is a name used to  refers to the full range of dishes with sichuan flavors, and one of four cuisine schools of China.  It's originated in an area called "bashu" in ancient times.
汉、晋时初具轮廓,隋唐时期得到较大发展,两宋时川菜更跨越西南疆界,进入京都,明末清初,川菜运用辣椒调味,滋味更鲜更香;同时大批外籍官员携厨师入川,带来各地的名菜佳肴和饮食风格,川菜遂能吸收南北烹饪之长,形成独特的烹饪艺术,与粤菜、苏菜、京菜并称为中国四大名菜系,有“食在中国,味在四川”之美誉。
its initial form came into being In han dynasty and Jin dynasty, and then had a reasonable development in Sui dynasy.  In Song dynasty, Chuan cuisine was spread across the boundary on the southwest, to the capital city.  At the end of Ming dynasty, and early in the
Qing Dynasty, pepper is applied in Chuan cuisine to  flavour,  and make it more tasty;  Meanwhile,with the coming of a large number of  officials from other places, also their cooks came bringing famous dishes and the diet habits, After taking all their essences from South to North, and Chuan cuisine formed its unique cooking art, and stood side by side with Yue cuisine, Su cuisine, Jing cuisine, making up  the four major cousines of China. As a praise goes,  "China's food tops the world, While Sichua cuisine tops China",
川菜讲究色、香、味、形,兼有南北菜肴之长,尤以“味”的多、广、厚著称。常用调和之味就有二十多种,麻辣只占十之一、二;且调配多变,适用性极为广泛。其中筵席菜以清鲜为主,大小菜色上千种;大众便餐和家常风味菜则以麻辣见长,特别是在辣味的运用上讲求多样,精益求精,调味细腻,可因料而异,因时、因地制宜,巧妙配合,是为川菜特有风格。

The number of flavours that are usually used, reache two dozens, among which only one out of ten is spicy flavor.
Besides, the combination of them is very variable, and thus remarkably adaptable.
Banquet  is always themed with freshness and deliciousness, and the number of dishes available can reach a thousand.
While in a informal dinner, or a familiy dinner, the greatness of Chuan cuisine and uniqeness  lies in its usage of different kinds of  spicy flavors, the attitude for making the best of it, the skillful techniques of flavorinng, and the smart combining of flavours according to different ingreidients, time, and place.

[ Last edited by hly2006 at 2006-7-11 09:11 PM ]

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