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2014.08.22【英译中】那些让人口水直流的北京烤鸭

发表于:2014-09-01 21:55 [只看楼主] [划词开启]
A chef roasting a duck over a charcoal fire at Quanjude, a renowned Peking duck restaurant in Beijing.
全聚德的一名厨师正在用炭火烤鸭,这是一家在北京有名的北京烤鸭餐馆。
Chen Juntao wipes the sweat off his brow using the grubby sleeve of his chef's coat. As the man responsible for preparing Peking duck at Cuixianglou, a humble little restaurant in Chaoyang district, Chen toils relentlessly each day to preserve the cherished culinary tradition of a dish that was once served to emperors. 
陈俊涛用他那肮脏的厨师服的袖子,一把将眉毛上悬挂的汗渍摸去。在朝阳区一家简陋狭小的饭店——翠香楼中,这位厨师正在准备北京烤鸭。他每天都要不知疲倦地烤着鸭子,而这在古代曾是专为皇帝烧制的珍肴
The first Peking duck recipe appeared in a manual written in 1330 by Hu Sihui, an inspector in the imperial kitchens. It was a dish that was literally deemed fit for a king. 
第一份北京烤鸭的制作秘方是在1330年,由胡思辉手写的。胡思辉是御膳房的尚膳监。这在当初确实被认为是专为皇帝供应的菜肴。
"There aren't many people these days who are interested in learning how to prepare Peking duck, because the wages are poor, and it's a very hard work," said Chen. 
“现在没有多少人有兴趣学习北京烤鸭是如何制作的了,因为这工作报酬又低又辛苦。”陈俊涛说。
Besides the long hours and suffocating conditions endured by most cooks, to be a Peking duck chef demands assiduous devotion to the meticulous process required to achieve the dish's venerated crispy thin skin and moist, tender meat. 
大多数的厨师都要忍受较长的工作时间和令人呼吸不畅的工作环境,但一名制作北京烤鸭的师傅还需要在精细的制作全过程中兢兢业业,以保证烤鸭表皮酥脆可口,肉质鲜嫩多汁
"Most Peking duck places hire relatives [of the owner or the chef], because no one else is willing to do it," said Chen. 
“大多数北京烤鸭餐馆都是雇佣亲属(店长或是厨师的亲属),因为其他人都不愿意来做这个,”陈俊涛说。
To safeguard against such culinary traditions disappearing entirely, the China Cuisine Association is currently preparing a submission to have Chinese cuisine recognized on the UNESCO Intangible Cultural Heritage list.
为了保护这种烹饪传统免于失传,中国烹饪协会最近向联合国教科文组织递交申请将中国菜列入非物质文化遗产名录。
A spread of different hotpot ingredients, including tripe and sliced meats. Photo: Li Hao/GT
不同的火锅原料,包括内脏和肉片。
Hotpot, which involves cooking fresh ingredients in a simmering broth while diners eat, has a history of more than 1,000 years in China.
火锅,用餐者边吃边在炖汤中涮新鲜时蔬,在中国已有一千多年的历史
最后编辑于:2014-12-10 00:04
分类: 沙龙国际
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