饮食宴请

2024年4月1日发(作者：骑什么看唱本走着瞧)

饮食宴请

对话口译1

Dialogue 1 At Nanshi Food Street in Tianjin

在天津南市食品街

导游：我们到了！这就是美食汇聚的南市食品街。

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

导游：当然了！在这里你不仅能品尝地道纯正的天津三绝、正宗的天津名菜和传统小

吃，还能一饱中国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.

导游：您今天可以尝尝地道的“十八街麻花”。 十八街麻花酥脆香甜，具有多种原料

的香味和营养，久存不绵。

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

dumpling of Tianjin.

导游：你是说包子吧？天津狗不理包子选料精细，松软油润，肥而不腻。他们已经在

1

许多其他的城市如香港以及日本、韩国等开了数家直营店和加盟店。

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

become very popular there.

导游：除了包子和麻花，你知道天津的第三绝是什么吗？

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

导游：是“耳朵眼炸糕”。 耳朵眼炸糕凭借外酥里嫩的口感和放置多日也不变质而受

到国内外食客的喜爱。

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.

导游：当然啦！咱们边吃边聊， 我一一说给你听。

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.

2

游客：好极了！著名的“天津三绝”在这里都能找到吗？

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：很诱人啊！我朋友曾经送给我一些“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，我喜欢吃甜食。不过我还想尝尝著名的天津蒸饺。

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：也许他们将来能在我的家乡开一家店呢。我肯定他们会很受欢迎。

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，告诉我吧。是面条么？

3

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：今天我肯定要尝很多东西了。我知道这三绝就像食品街的建筑风格，历史悠久，

却经久不衰。一定有很多关于它们的故事吧。

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

游客：好啊！咱们开始美食之旅吧！

Dialogue 2 In An Interview on Chine Food

一次关于中国饮食的访谈

记者：格兰特先生，您在中国已经生活了15年，而且做了很多关于中餐的研究，可

否谈一下您对中国饮食文化的整体印象？

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”.

记者：是这样的。那么您如何理解中餐里蕴藏的哲学观？

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,

4

aroma, and flavor.

记者：谈到色、香、味，外国人通常如何划分中国的菜系？

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.

记者：那他们根据什么特点划分南北菜肴呢？

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.

记者：那粤菜呢？

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.

记者：你喜欢中餐吗？您最爱吃的中国食品是什么？

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

hotpot, zhajiang noodles, to name just a few.

记者：您认为中餐健康吗？

5

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.

记者：您能举例解释一下吗？

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.

记者：您对中餐的了解比很多中国人都透彻。

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.

记者：是的。中国人自古就认识到事物的治疗效果，认为医食同源。

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

nutritional science.

记者：您认为在您生活在中国的这些年里，中国餐饮业发生了什么显著变化？

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

6

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

记者：但是我记得您曾经对餐厅过分注重装潢表示担忧。

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.

记者：您研究中国饮食文化的过程中觉得哪部分最有意思？

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.

记者：有没有哪些具有象征意义的食物让外国人大跌眼镜呢？

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.

记者：真是太有意思了！与您谈话很开心，也很有收获。谢谢！

Interviewee: The delight is also mine. Thank you!

7

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?

被访者：一直以来饮食在中国文化中都占据重要地位。中国的哲学家老子就曾经说过：

“治大国若烹小鲜。”

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

embodied in Chine food culture?

被访者：中餐体现最多的哲学观念就是“阴阳平衡”。每道菜在色、香、味上都能达到

“平衡”。

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

distinguish between Chine cuisines?

被访者：很多外国人不知道中国有很多菜系。在他们看来，中餐只有南北之分。

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

styles?

被访者：总的来说北方菜偏油，多用酱油和大蒜调味；而南方菜，特别是川菜和湘菜

8

则多用辣椒。

Journalist: How about Cantone cuisine?

被访者：因为粤菜在国外很普遍，很多外国人认为粤菜是一种单独的菜系。粤菜偏甜，

而且花样繁多。

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

被访者：是的，我非常喜欢吃中餐。我爱吃很多菜肴，像豆浆、四川火锅、炸酱面等

等，我都很喜欢。

Journalist: Do you think Chine cooking is healthy?

被访者：是的。色、香、味并不是评判一道菜肴的全部标准，菜肴的营养价值在中餐

中也很重要。食品中均衡和谐的感念可以追溯到商朝的学者伊尹。

Journalist: Can you explain?

被访者：伊尹解释了五味与五脏的相互关系和五味对健康的作用。

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

被访者：那是因为我喜欢中餐啊！实际上很多中餐烹饪中使用的植物，如葱、姜、蒜、

木耳等都有防治疾病、减轻病痛的作用。

9

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

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

被访者：这也可以说是中国营养学的起源。

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

first arrived in the country 15 years ago?

被访者：最大的变化就是食品和服务质量有了很大提高。新开了很多餐厅，餐厅的装

修也从简陋升级到高档。

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

restaurants were focusing too much on decoration.

被访者：是的。我担心随着竞争越来越激烈，人们不得不想出各种花招吸引顾客，从

而忽视了最基本的东西，忘记了“吃”本身比装潢和新奇的烹饪方式更重要。

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

被访者：我觉得中国食物的象征意义最有意思。面条象征长寿，鸡肉是龙凤呈祥里的

“凤”，以一些种子做馅儿的点心则象征着多子多孙。

Journalist: Is there any food symbolism that shocked foreigners?

被访者：有。比如很多西方人看到整条鱼摆在盘子上都会退避三舍，而在中国整条鱼

则象征着繁荣兴隆。

10

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

lot. Thank you!

被访者：我也很开心。谢谢！

11