365天實用商務口語 第51期:菜餚介紹

This is Kung Pao Chicken.

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這道菜叫宮保雞丁。

This course is made by Chef No. 3. He's excellent at cooking seafood.

這道菜是3號廚師做的。他擅長做海鮮。

Please have a try, sir.

先生，請品嚐。

It has a sweet taste and is delicious.

這道菜香甜可口。

It's famous for crispness.

這道菜以酥脆聞名。

This soup is made with over 10 ingredients.

這道湯用了十幾種原料。

It's a mixture of pepper and various spices.

這是由胡椒和各種香料混合製成的。

It's cooked with authentic Italian ingredients.

這道菜是由真正的意大利原料做成的。

It's deep-fried.

這道菜是油炸的。

It's fresh and tasty.

味道很鮮美。

You can eat them with soy sauce.

您可以就着醬油吃。

It's made according to a secret recipe.

這道菜是根據祕方做的。

Our restaurant specializes in Hunan Cuisine.

我們餐館專長做湖南菜。

Chinese food is really different from western food.

中餐和西餐可是大不相同。

This is a specialty in our restaurant.

這是我們餐廳的一道特色菜。

Introducing Dishes

菜餚介紹

This is the Peking Duck. It's a famous Beijing dish that has been around since the Yuan Dynasty.

這是北京烤鴨。這道著名的北京萊從元朝的時候就有了。

It looks good.

看上去不錯。

It also tastes good. Our centuries-old restaurant is well known for specializing in this particular dish.

吃起來也很棒。我們餐館是有着數百年曆史的餐館，因專長做這道菜而聞名。

Can you tell me how to eat it?

能告訴我怎麼吃嗎？

Waiter: Of course. Dip the duck meat into the sweet bean sauce.

當然可以了。先把鴨內在甜麪醬裏蘸一下。

Then place it onto the pancake, together with a sprig of spring onion, and wrap it into a roll. Please have a try.

然後放在麪餅上，再放上一段蔥絲，之後把它捲起來。請品嚐。

Mmm. it does taste great.

嗯，確實很好吃。

Please enjoy. The Peking Duck is prized for its thin and crispy skin.

請慢用。北京烤鴨因其皮薄酥脆而令人稱道。實際上，皮上面並沒有帶太多的肉。

Very little meat is actually served with the skin. The meat is seasoned before being roasted in a closed or hung oven and the ducks are bred specially for this dish.

鴨肉在燜爐或者掛爐裏進行烘烤前都是經過調味的，而且所選用的鴨子也都是專門爲這道菜而飼養的。

Wow!

喔！

And here are the Fried Shrimp Balls.

這是油炸蝦球。

What seasoning is used for this dish?

這道菜用的是什麼調料？

It's a mixture of pepper and various spices.

是由胡椒和各種香料混合製成的調料。

[qh]

1.“北京烤鴨”可譯爲“Peking Duck”或“Peking/Beijing Roast Duck”。[qh]
2.“sweet bean sauce"相當於“sweet noodle sauce”，意爲“甜麪醬”，其中“bean”指“豆子”，“noodle”指“麪條”。[qh]
3.“spring onion”也叫“green onion，指“大蔥”，“onion”指“洋蔥”。[qh]
4.“closed oven”和“hung oven”分別意爲“燜爐”和“掛爐”。[qh]
5.“season”是動詞，意爲“調味”。“seasoning“是名詞，意爲“調味品，調料”。[qh]

中國八大菜系(1)[qh]

中國地域遼闊，民族衆多，因此地方菜餚各具特色。總體來講，中國飲食可以大致分爲八大地方菜系（Eight Regional Cuisines）。當然，還有其他很多著名的地方菜系( Local Cuisines)，例如北京菜和上海菜等。[qh]
1.四川菜系/川菜（Sichuan/Szechuan Cuisine）[qh]
Characterized by its spicy and pungent flavor, Sichuan Cuisine emphasizes on the use of chili pepper. Sichuan pepper is also frequently used. which has a unique aroma and flavor. creating a slightly tingly numbness in the mouth. Besides, garlic, chives, ginger and black bean sauce are also used in the cooking process.[qh]
四川菜系以辛辣爲特色，着重使用辣椒，也常使用花椒。花椒具有一種獨特的香氣和味道，能在口腔中產生一種帶有微刺感的麻木感覺。此外，大蒜、香蔥、姜和豆豉也祓應用於烹飪過程中。[qh]
2.山東菜系／魯菜( Shandong Cuisine )[qh]
Shandong Cuisine is clear. pure and not greasy, characterized by its emphasis on aroma, freshness, crispness and tenderness. Green onion and garlic are usually used as seasonings.[qh]
山東菜系味道清、純、不油膩，以香、鮮、脆、嫩爲特色，常使用菁蔥和大蒜作爲調料。[qh]
3.廣東菜系／粵菜（Guangdong/Cantonese Cuisine）[qh]
Tasting clear, light, crisp and fresh, Guangdong Cuisine, familiar to westerners. usually chooses raptors and beasts to produce originative dishes. Guangdong chefs also pay much attention to the artistic presentation of dishes.[qh]
廣東菜系味道清、淡、脆、鮮，爲西方人所熟知，常用猛禽走獸烹飪出具有創意的菜餚。廣東廚師也分注重菜餚的藝術感。[qh]