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Off topic: 翻译与美食 (Translation and Gourmet Food)
Thread poster: Chinoise

pkchan  Identity Verified
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祝大家感恩節快樂 Nov 27, 2008

是火雞放生的時候嗎?



 

ShelleyX  Identity Verified
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烤白薯---Yeah! Dec 2, 2008

烤白薯要大冷的冬天吃(现在正是时候啊,据说北京降温了),捂在手里热乎乎的,虽然现在烤白薯不多见了,每年冬天还是能遇到1-2回,遇到了决不放过

冰糖葫芦要吃草莓的,甜甜酸酸,每次逛街必吃一串

还有烤鸭,想了好久了。。。每次我都能眼明手快地抢到精华脆皮之一。现在数着日子呢,马上要回国了,又都能吃到了。。。



 

redred  Identity Verified
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原创出品 Feb 11, 2009



原创出品制作的食物——马蹄糕,多层韧性足。见者有份,各位请慢用。


 

ysun  Identity Verified
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享受一点轻松 Jun 6, 2009

这可是俺老孙亲手做的。欲与嘉兴五芳斋、上海乔家栅试比高。:D



嘉兴肉粽



上海八宝饭


 

chica nueva
Local time: 02:20
Chinese to English
Gansu: beef noodles, rangpi cold noodles, braised pork seasoned with soy sauce; two restaurants Jun 16, 2009

马保子牛肉面

一碗刚好盛一根面条,这面条不仅光滑爽口,味道鲜美,而且外观亦很别致。当地人们描述它是一红、二绿、三白、四黄、五清,即:辣椒油红,汤上漂着鲜绿的香菜和蒜苗,几片白萝卜杂于红绿之中显得纯白,面条光亮透黄,牛肉汤虽系十几种调料配置,但却清如白水。因此,马保子牛肉面的声誉一直延续至今。

“高担酿皮”

... See more
马保子牛肉面

一碗刚好盛一根面条,这面条不仅光滑爽口,味道鲜美,而且外观亦很别致。当地人们描述它是一红、二绿、三白、四黄、五清,即:辣椒油红,汤上漂着鲜绿的香菜和蒜苗,几片白萝卜杂于红绿之中显得纯白,面条光亮透黄,牛肉汤虽系十几种调料配置,但却清如白水。因此,马保子牛肉面的声誉一直延续至今。

“高担酿皮”

“高担酿皮”原为西安小吃。一九二五年由“福华轩”老板高三传带兰州。因其担子高、酿皮质量高而得名。

“高担酿皮”制作时忌用碱,又谓之“白酿皮”,食用不伤胃,除使用芝麻酱、辣椒油、盐、醋四种调料外,还辅以鲜豆芽或黄瓜丝少许,食之清淡爽口。销售时,由操作者调味拌好后,再交顾客入口,以保持其特有风味。

《甘肃旅游指南》,北京旅游出版社,北京,1982

http://www.proz.com/forum/translation_theory_and_practice/134981-proofreading_a_cooking_book:_can_you_rely_on_your_linguistic_abilities_or_do_you_have_to_be_a_cook-page2.html#1129843 英文版 】

Gao Third Braised Pork seasoned with soy sauce.

This is a distinctively flavoured braised pork seasoned with soy sauce, developed by a Third Cook named Gao at the beginning of the 1920s, and drawing on the characteristics of the all the types of braised pork seasoned with soy sauce in the Lanzhou district.

For Gao Third braised pork, take the front cuts of a fat pig as the raw material , accompanied by rock sugar, guizi, cloves, Chinese cassia, Chinese prickly ash, caoguo and daxiang seasonings, and braise at a moderate temperature for several hours until cooked.

Gao Third braised pork is reddish-yellow in colour, with a rich fragrant flavour; it is tender and not pulpy, fat and not greasy; and because of this it has become a Lanzhou delicacy with its own unique style, warmly received by the people.

The Yuebinlou Restaurant

The original Beijing Yuebinlou Restaurant was built at the end of the Qing Dynasty, and had a nearly one-hundred-year history. In 1912 it moved from Beijing to Shanghai. After Liberation, to support the construction of the North-West and to make the Lanzhou market prosper, in 1956 it came to Lanzhou.

The Yuebinlou Restaurant is celebrated for its Beijing-style stir-fries. They can make more than 200 dishes of every kind; they produce more than 70 fine pastries and staples. Of these, the traditional varieties, mushroom chicken slices, sour hot fish, pipa prawns, and roast duck, as well as shortcrust pastries, longxu noodles, silver thread rolls, and kaihua steamed bread are quite well-known.

Today's Yuebinlou is divided in two, the front and rear buildings; there are three restaurants, and it can receive more than 330 customers at one time. The restaurant in the rear building is entirely private rooms, with silver wine service and dinner service, and ivory chopsticks. On the sixteen wooden partitions which divide up the private rooms are drawn and carved 108 traditional landscape and flower-and-bird paintings, making the private rooms look antique and giving them a distinctive charm.

The Jingyanglou Restaurant

The Jingyanglou Restaurant has Yangzhou bangkou cuisine ; it deals in more than one hundred chicken, fish, pork, dessert, vegetarian and seafood stir-fried dishes. Its xiuqiu dried scallops, lily whole chicken, assorted fruit purees, fish slices sauté, radish sliver pancakes, deep-fried chicken balls, squirrel yellow croaker (fish), sweet-scented osmanthus shark's fin, and four happiness shaomai are all quite well-known.

Translated from 'Famous Dishes and Local Snacks' in Duan, Qi and Li eds., Gansu Tourist Guide (1982), China Tourism Publishing House, Beijing

[Edited at 2009-06-17 03:54 GMT]
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chica nueva
Local time: 02:20
Chinese to English
高三酱肉 Jun 23, 2009

高三酱肉:这是本世纪二十年代初期,一位姓高排行第三的厨师,吸收了兰州地区各种酱肉的特点,烹调的一种具有独特风味的酱肉。高三酱肉是取肥猪的前身段肉为原料,佐以冰糖、桂子、丁香、肉桂、花椒、草果、大香等调料,用温火焖煮数小时而成。高三酱肉色泽红黄,味美醇香,嫩而不烂,肥而不腻,因此成为兰州独具一格的佳肴,深受人们的欢迎。

悦宾楼
... See more
高三酱肉:这是本世纪二十年代初期,一位姓高排行第三的厨师,吸收了兰州地区各种酱肉的特点,烹调的一种具有独特风味的酱肉。高三酱肉是取肥猪的前身段肉为原料,佐以冰糖、桂子、丁香、肉桂、花椒、草果、大香等调料,用温火焖煮数小时而成。高三酱肉色泽红黄,味美醇香,嫩而不烂,肥而不腻,因此成为兰州独具一格的佳肴,深受人们的欢迎。

悦宾楼菜馆:原北京悦宾楼菜馆,建于清朝末年,具有近百年历史。一九一二年由北京迁到上海。解放后,为支援西北建设,繁荣兰州市场,一九五六年迁来兰州。悦宾楼菜馆以京味炒菜著称,他们能制作各类菜肴二百多种,生产精细点心和主食七十多种,其中芙蓉鸡片、醋椒鱼、琵琶大虾、烤鸭以及酥点、龙须面、银丝卷、开花馍等传统品种比较有名。现在的悦宾楼菜馆分前、后两楼,设有三个餐厅,可同时接待顾客三百三十多人。后楼餐厅全为雅座,备有银质酒具、餐具和象牙筷箸。分隔雅座的十六块木质隔板上,绘制雕刻了一百零八幅山水花鸟画,使雅座显得古色古香,别具情趣。

景阳楼菜馆:景阳楼菜馆是扬州帮口菜,经营鸡、鱼、肉、甜、素、海味等一百多种炒菜。绣球干贝、百合全鸡、什锦果羹、熘鱼片、萝卜丝饼、炸鸡球、松鼠黄鱼、桂花鱼翅、四喜烧麦等比较著名。

‘名菜及地方小吃’,《甘肃旅游指南》,中国旅游出版社,北京,1982

“三合公”及其水晶饼:“三合公”坐落在兰州市秦安路中段,据传,“三合公”这家字号是在清同治年间,由周、刘、郑三姓人家投资合办,故取名“三合公”。解放前,“三合公”主要经营海菜、糕点、糖果、陈醋、酱油、面酱等,其中尤以水晶饼最负盛名。这种酥皮点心在制做时,加入糖制板油丁,形似水晶,配料精细,油而不腻,酥松香甜,老幼皆宜。它誉满金城,成为本市居民馈赠亲友的佳品,南来北往旅客慕名而购者甚多。

‘甘肃的土特产’,《甘肃旅游指南》,中国旅游出版社,北京,1982

"Sanhegong" and its crystal cakes: "Sanhegong" is located in the central section of Qin'an Road in Lanzhou City. According to tradition, the name "Sanhegong"[1] came about in this way. In the Qing Tongzhi reign, three individuals called Zhou, Liu and Zheng made a joint investment in it and ran it together, and so it was given its name. Before Liberation, "Sanhegong" mainly dealt in edible seaweed, cakes and pastries, sweets, vinegar, soya sauce and mianjiang[2]. The item which had the highest reputation of them all was crystal cakes. When this type of short crust cake is made, it is added to sugared leaf-lard cubes, shaped like crystals. The blending is precise so that it is rich and not greasy, crisp and sweet, good for everyone young or old. It was praised throughout the whole of "Gold City"[3], and became something that the city residents would give their friends and relatives as a present. Travellers going backwards and forwards from south and north were struck by the name and many people bought them.

[1] "Sanhegong" possibly translates as "three partners enterprise".
[2] mianjiang possibly noodle sauces
[3] Jincheng = Lanzhou
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pkchan  Identity Verified
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海南雞飯 Sep 20, 2009



港人愛吃的新加坡海南雞飯及肉骨茶出現「正名」爭奪戰。

馬國旅遊部長黃燕燕日前指出,海南雞飯、辣椒蟹、肉骨茶及叻沙等美食源自該國,但多年來被其他國家「掠奪」,她準備為海南雞飯等美食申請專利,將之
... See more


港人愛吃的新加坡海南雞飯及肉骨茶出現「正名」爭奪戰。

馬國旅遊部長黃燕燕日前指出,海南雞飯、辣椒蟹、肉骨茶及叻沙等美食源自該國,但多年來被其他國家「掠奪」,她準備為海南雞飯等美食申請專利,將之列為「馬來西亞美食」。

鄰國新加坡的老饕大感不滿,認為那些亦是星洲的招牌美食,馬國想「據為己有」根本是荒謬。但香港美食家指出,兩地的海南雞飯味道各有特色,但說到最好吃的海南雞飯首選在香港。

美食家劉健威看兩國之爭指出,說到舉世知名當然以新加坡的海南雞飯及肉骨茶佔優,港人前往新加坡一定品嚐該兩款名菜,「特首曾蔭權到新加坡,都要試一下當地名店黃亞細的肉骨茶。」

但他強調,美食源於那個地方並不重要,最重要是那裡好吃,「我覺得最好吃的海南雞不在新加坡,而是香港。因為新加坡用冷凍雞做,不夠味,香港用新鮮雞,真是好吃多了。」 香港餐飲聯業協會會長黃家和表示,海南雞飯及肉骨茶在新加坡及馬來西亞都很普遍,他到了那裡都會品嚐海南雞飯及肉骨茶,味道各有不同,他認為兩國爭奪「正名」很沒必要,「食物經過不同國家和地方,都會地道化,各有不同特色,根本就沒得比較,爭這個做什麼?」
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wherestip  Identity Verified
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Thanksgiving Nov 24, 2009

wherestip wrote:

The easiest thing to cook ... 450 degrees Fahrenheit on convection for about 40 minutes in a microwave/convection oven.

Of course extend the time for more than one yam. You'll know it when they're done.



It's that time of year again. Sweet potatoes are on sale at most of the supermarkets here in the U.S.

I had to check my "recipe" from last year to get the right temp and cooking time



[Edited at 2009-11-24 01:11 GMT]


 

redred  Identity Verified
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饕餮者何其多 Nov 24, 2009

饕餮:
而且他最讲究吃,他是个有名的饕餮,精于品味食物的美恶。  曹禺《北京人》第一幕

海南鸡在三亚最出名的海亚餐厅,38元/斤.但我最爱海南硕大达两斤重的芒果.


 

wherestip  Identity Verified
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One of the cardinal sins Nov 24, 2009

redred wrote:

饕餮:
而且他最讲究吃,他是个有名的饕餮,精于品味食物的美恶。  



redred,

I just looked that up. Looks like it means "Glutton" or "Gluttony"

Or perhaps it's also used in a complimentary or neutral way, i.e.,"美食专家"? BTW, some people make a living over here as gourmet food critics.


 

wherestip  Identity Verified
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What one of the Chinese dictionaries says Nov 24, 2009




http://www.zdic.net/zd/zi/ZdicE9ZdicA5Zdic95.htm

◎ 饕 tāo

〈动〉

(1) (形声。从食,號( hào)声。本义:极贪欲;极贪财) 同本义 [becovetous]

饕,贪也。——《说文》

贪财为饕,贪食为餮。——《左传·文公十八年》注

饕贪而无厌;近利而好得者,可亡也。——《韩非子·亡征》

(2) 又如:饕残(贪婪残酷);饕淫(贪婪荒淫);饕沓(贪得无厌);饕湎(贪酒);饕餮王孙(贪吃嗜欲的贵族子弟);饕餮放横(贪婪凶恶,横行无忌);饕戾(贪戾)





http://www.zdic.net/zd/zi/ZdicE9ZdicA4ZdicAE.htm

◎ 餮 tiè

〈形〉

贪,贪食 [be greedy for food]

斯民乃食餮。——苏舜钦《悲二字联句》

天下之民以比三凶,谓之饕餮。——《左传·文公十八年》。注:“贪财为饕,贪食为餮。”




"Greed" is another cardinal sin ... so it's "greedy AND gluttonous" ... what a peach of a person that must be

http://en.wikipedia.org/wiki/Seven_deadly_sins



[Edited at 2009-11-24 16:56 GMT]


 

redred  Identity Verified
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很难写的词 Nov 24, 2009

steve,
许多人不懂怎样念.饕餮(tāo tiè)=gourmet

http://www.gdcook.net/?action_viewnews_itemid_331
gourmet food critics 海外华埠最有名就数甄文达(Martin yan),常听他操着满腔粤式英语上电视教授烹饪.

[Edited at 2009-11-24 15:08 GMT]


 

wherestip  Identity Verified
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gourmet Nov 24, 2009




http://zh.wikipedia.org/wiki/饕餮

饕餮
维基百科,自由的百科全书
跳转到: 导航, 搜索

饕餮纹饕餮[1],中国传说中的一种凶恶贪食的野兽,古代青铜器上面常用它的头部形状做装饰,叫做饕餮纹。传说是龙生九子之一。一说是断头的蚩尤。现在则用来形容极度好食的人。

[编辑] 档案资料
《吕氏春秋·先识》载:“周鼎著饕餮,有首无身,食人未咽,害及其身,以言报更也。”

《左传·文公十八年》上有这么一段:“缙云氏有不才之子,贪于饮食,冒于货贿。侵欲崇侈,不可盈厌;聚敛积实,不知纪极。不分孤寡,不恤穷匮。天下之民以比三凶,谓之饕餮。”注:“贪财为饕,贪食为餮。”

《史记·五帝本纪》中有“缙云氏有不才子,贪于饮食,冒于货贿,天下谓之饕餮。天下恶之比之三凶。”

“三凶”者即“浑沌、穷奇、梼杌[2]”,《史记·五帝本纪》记载“昔帝鸿氏有不才子,掩义隐贼,好行凶慝,天下谓之浑沌。少皞氏有不才子,毁信恶忠,崇饰恶言,天下谓之穷奇。颛顼氏有不才子,不可教训,不知话言,天下谓之梼杌。”





http://baike.baidu.com/view/673.htm

饕餮 释义
 1.传说中的一种贪残的怪物。古代钟鼎彝器上多刻其头部形状以为装饰。《吕氏春秋·先识》:“ 周 鼎著饕餮,有首无身,食人未咽,害及其身,以言报更也。”《神异经·西南荒经》:“西南方有人焉,身多毛,头上戴豕,贪如狼恶,好自积财,而不食人谷,彊者夺老弱者,畏羣而击单,名曰饕餮。” 宋 邵博 《闻见后录》卷二六:“ 绍圣 初,先人官 长安府 ,於西城 汉高祖 庙前卖汤饼民家,得一白玉奁,高尺馀,遍刻云气龙凤,盖为海中神山,足为饕餮,实 三代 宝器。”
  2.比喻贪得无厌者,贪残者。《魏书·桓玄传》:“取妾之僭,殆同六体,乃使尚书仆射为媒人,长史为迎客,嬖媵饕餮,贺同长秋。” 清 唐孙华 《发粟行》:“竟使官糈饫饕餮,诏书挂壁徒空文。” 章炳麟 《代议然否论》:“故令贪夫盈於朝列,饕餮贡於大庭。”
  3.特指贪食者。 曹禺 《北京人》第一幕:“而且他最讲究吃,他是个有名的饕餮,精于品味食物的美恶。”
  4.比喻贪婪;贪残。《旧唐书·文苑传下·刘蕡》:“居上无清惠之政,而有饕餮之害;居下无忠诚之节,而有奸欺之罪。” 艾青 《芦笛·马骞》诗:“它的饕餮的鲸吞,能使东方的丰饶的土地,遭难得比经了蝗虫的打击和旱灾还要广大,深邃而不可救援!”
  5.贪婪地吞食。 唐 杜甫 《麂》诗:“衣冠兼盗贼,饕餮用斯须。” 清 李渔 《奈何天·伙醋》:“终不然闯席的任情饕餮,先来客反忍空枵。” 聂绀弩 《略谈鲁迅先生的<野草>》:“而人类的恶鬼则高踞在这些活的尸骨,死的生命上饕餮着人肉的筵席。”
  6.相传为 尧 舜 时的四凶之一。《左传·文公十八年》:“ 舜臣尧 ,宾于四门,流四凶族, 浑敦 、 穷奇 、 檮杌 、 饕餮 ,投诸四裔,以御螭魅。是以尧崩而天下如一,同心戴舜 ,以为天子,以其举十六相,去四凶也。”《吕氏春秋·恃君》:“ 鴈门之北,鹰隼 、所鷙 、须窥之国,饕餮 、穷奇 之地。”参见“ 四凶 ”。
  7.复姓。 南朝 梁世祖 赐 武陵王 纪 姓 饕餮氏 。见《梁书·武陵王纪传》。
  8.传说龙生九子,其中一个便是饕餮(排行第五)。
  “饕餮”是中国古代传说中的神兽,它最大特点就是能吃。它是一种想象中的神秘怪兽。这种怪兽没有身体是因为他太能吃把自己的身体吃掉,只有一个大头和一个大嘴,十分贪吃,见到什么吃什么,由于吃的太多,最后被撑死。它是贪欲的象征,所以常用来形容贪食或贪婪的人。
  9.在{网游怨恨屋}中,饕餮是一套神器,只能并存三样,出现第四样时,前三样中的一样就会自动被系统收回
  10.神曲中的七宗罪之一,饕餮-浪费食物,或是过度放纵食欲、酗酒或屯积过量的食物。(但丁的观点是‘过份贪图逸乐’)





redred,

这个词我是头一次见到. 我猜想如今的用法也没有贬义, 不过很可能 Gourmet 的意思是后来延伸而来的.

BTW, 我 highlight 的百度百科 第十条释义好像就是我提到的 Seven Deadly Sins 之一.


 

Zhoudan  Identity Verified
Local time: 21:20
Member (2007)
English to Chinese
+ ...
饕餮 Nov 25, 2009

饕餮原指贪吃之人,本为贬义词,现常作广告用语,指集中推出丰富多彩的商品、产品、作品、信息,以供消费者选购、享用或欣赏。内容不限饮食。。“12月24日晚,国际艺苑皇冠假日酒店准备了丰盛的自助菜肴和厨师现场制作饕餮大餐。”(《北京晚报》2003/12/22)“上海不仅是旅游目的地又是旅游的输出市场,本次展会(上海世界旅游资源博览会)好似一个引领上海市民旅... See more
饕餮原指贪吃之人,本为贬义词,现常作广告用语,指集中推出丰富多彩的商品、产品、作品、信息,以供消费者选购、享用或欣赏。内容不限饮食。。“12月24日晚,国际艺苑皇冠假日酒店准备了丰盛的自助菜肴和厨师现场制作饕餮大餐。”(《北京晚报》2003/12/22)“上海不仅是旅游目的地又是旅游的输出市场,本次展会(上海世界旅游资源博览会)好似一个引领上海市民旅游时尚、旅游消费方式的旅游嘉年华会,让市民亲身体验了世界各国旅游目的地的风情、了解了全方位的出境旅游信息,提供给市民一场丰富的旅游饕餮大餐。”(《新闻晨报》2004/1/23)也作“饕餮盛宴”。“一年一度的科博会犹如初夏的一道亮丽风景,给北京市民带来一场视觉与科技的饕餮盛宴。”(《京华时报》2004/5/27)
摘自 http://xiaoyu.blog.zhyww.cn/archives/2008/20086762334.html

下面是我自己的话:

饕餮这两个字面目狰狞,一看就是狼吞虎咽,暴饮暴食,暴聄天物的样子。我比较老派,还不太习惯媒体现在这样子用法。
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wherestip  Identity Verified
United States
Local time: 07:20
Chinese to English
+ ...
饕餮盛宴 Nov 25, 2009

Zhoudan wrote:

饕餮这两个字面目狰狞,一看就是狼吞虎咽,暴饮暴食,暴聄天物的样子。我比较老派,还不太习惯媒体现在这样子用法。



Zhoudan,

原来如此, 谢谢你用链接解释. 也谢谢 redred 实际造句示范一番.


 
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