365天实用商务口语 第51期:菜肴介绍
This is Kung Pao Chicken.
这道菜叫宫保鸡丁。
This course is made by Chef No. 3. He's excellent at cooking seafood.这道菜是3号厨师做的。他擅长做海鲜。
Please have a try, sir.
先生，请品尝。
It has a sweet taste and is delicious.这道菜香甜可口。
It's famous for crispness.这道菜以酥脆闻名。
This soup is made with over 10 ingredients.这道汤用了十几种原料。
It's a mixture of pepper and various spices.这是由胡椒和各种香料混合制成的。
It's cooked with authentic Italian ingredients.这道菜是由真正的意大利原料做成的。
It's deep-fried.这道菜是油炸的。
It's fresh and tasty.味道很鲜美。
You can eat them with soy sauce.您可以就着酱油吃。
It's made according to a secret recipe.这道菜是根据秘方做的。
Our restaurant specializes in Hunan Cuisine.
我们餐馆专长做湖南菜。
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.这是我们餐厅的一道特色菜。
Introducing Dishes
菜肴介绍
This is the Peking Duck. It's a famous Beijing dish that has been around since the Yuan Dynasty.这是北京烤鸭。这道著名的北京莱从元朝的时候就有了。
It looks good.看上去不错。
It also tastes good. Our centuries-old restaurant is well known for specializing in this particular dish.吃起来也很棒。我们餐馆是有着数百年历史的餐馆，因专长做这道菜而闻名。
Can you tell me how to eat it?能告诉我怎么吃吗？
Waiter: Of course. Dip the duck meat into the sweet bean sauce.当然可以了。先把鸭内在甜面酱里蘸一下。
Then place it onto the pancake, together with a sprig of spring onion, and wrap it into a roll. Please have a try.然后放在面饼上，再放上一段葱丝，之后把它卷起来。请品尝。
Mmm. it does taste great.嗯，确实很好吃。
Please enjoy. The Peking Duck is prized for its thin and crispy skin.请慢用。北京烤鸭因其皮薄酥脆而令人称道。实际上，皮上面并没有带太多的肉。
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.鸭肉在焖炉或者挂炉里进行烘烤前都是经过调味的，而且所选用的鸭子也都是专门为这道菜而饲养的。
Wow!喔！
And here are the Fried Shrimp Balls.这是油炸虾球。
What seasoning is used for this dish?这道菜用的是什么调料？
It's a mixture of pepper and various spices.是由胡椒和各种香料混合制成的调料。
[qh]1.“北京烤鸭”可译为“Peking Duck”或“Peking/Beijing Roast Duck”。[qh]
2.“sweet bean sauce"相当于“sweet noodle sauce”，意为“甜面酱”，其中“bean”指“豆子”，“noodle”指“面条”。[qh]
3.“spring onion”也叫“green onion，指“大葱”，“onion”指“洋葱”。[qh]
4.“closed oven”和“hung oven”分别意为“焖炉”和“挂炉”。[qh]
5.“season”是动词，意为“调味”。“seasoning“是名词，意为“调味品，调料”。[qh]
中国八大菜系(1)[qh]
中国地域辽阔，民族众多，因此地方菜肴各具特色。总体来讲，中国饮食可以大致分为八大地方菜系（Eight Regional Cuisines）。当然，还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]
四川菜系以辛辣为特色，着重使用辣椒，也常使用花椒。花椒具有一种独特的香气和味道，能在口腔中产生一种带有微刺感的麻木感觉。此外，大蒜、香葱、姜和豆豉也祓应用于烹饪过程中。[qh]
2.山东菜系／鲁菜( 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]
山东菜系味道清、纯、不油腻，以香、鲜、脆、嫩为特色，常使用菁葱和大蒜作为调料。[qh]
3.广东菜系／粤菜（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]
广东菜系味道清、淡、脆、鲜，为西方人所熟知，常用猛禽走兽烹饪出具有创意的菜肴。广东厨师也分注重菜肴的艺术感。[qh]
