高级口译11-15单元.docVIP

Unit Eleven Catering Culture 饮食文化 我国悠久的历史.广褒的国土.与世界各国和海外文化的广泛接触，孕育中餐烹饪的独特艺术。中国有一句古话至今还广为流传，叫做“民以食为天”。几千年的推陈出新和不断累积，使中餐受到越来越多的海外人士的青睐，成了我国对外文化交流的一个友好使者。现代中国已享有“烹饪王国”之美誉，精致的烹调艺术盛行全球，中餐烹饪已名列世界顶尖菜系之林。中餐烹调所用的天然配料，品种繁多，几无穷尽；烹调方法，亦层出不穷，不可悉数。这些无与伦比的中餐烹饪特点，足说明中餐馆及中餐烹调之所以名扬海外的缘由。China’s long history, vast territory and extensive contact with other nations and cultures have given birth to t distinctive art of Chinese Culinary(中餐烹调). An ancient Chinese saying, still pop today, “Food is t paramount necessity of t people.” With several thousand years of creative and accumulative efforts, t Chinese cuisine has become increasingly popular among MM overseas gourmets, serving as an envoy of friendship in China’s external cultural exchanges. (2)Modern China enjoys a WW reputation as t “kingdom of cuisine”, t exquisite Chinese Culinary Art，has prevailed all over t world and regarded indisputably as one of t world’s finest culinary traditions, T nearly endless variety o natural ingredients methods of preparation employed in Chinese cuisine stand out unequaled elsewhere in t world, which may very well account for t universal popularity of Chinese restaurants and Chinese cooking overseas. (3)评判中餐烹调的优劣可依据中餐的三大要素，即“色香味”。 “色”作为“色香味”三要素中的首要标准，充分体现在宴会菜肴的装盘.摆放和图案上。最能显示色彩的是首先上桌的那道煞费苦心而精心制作的冷盘。“香”不仅是指鼻子对食物的直接感受，它还包括所选原料的新鲜程度以及佐料的合理调配。“味”则体现恰到好处的调味艺术，当然它也包括的质地，及切菜的刀工。色香味三要素高品质，只有通过选料.调料.适时烹调.把握火候.装盘上桌微妙步骤细心协调才能取得8人一桌标准晚餐含四道冷盘.四道热炒，外加汤和米饭。外国宾客见之，常常惊叹不已，将其视为一次丰盛晚宴。 T 3 essential elements,by which CCg is judged r known as “color, aroma taste”. T “color” of Chinese food, t first o these elements which is so evident in a Chinese banquet, includes t layout design of dishes. Best exemplified by t large elaborately-prepared cold dish served at t beginning of t dinner. “Aroma”implies more than what one’s nose can detect directly; it also includes t freshness of t raw materials and t blending of seasonings. “Taste” is t art o proper seasoning,it also involves t textu