1.The soup made with chicken, ham and dried scallops exudes a mouthwatering aroma.

1. 1.The soup made with chicken, ham and dried scallops exudes a mouthwatering aroma. • 2. Snake is a highly fancied dish in the south of China but rarely eaten in the north • 3. Some gastronomes consider bears’paws the rarest delicacy of all. • 4.To the Chinese sea cucumbers represent one of the finest gastronomic experiences possible.

2. 5.The Chinese feel that spices are necessary in hotter, damper climates to stimulate the appetite. • 6.One of the great dishes is bird’s nest soup, which has a most subtle flavor. • 7.Sharksfin is another rare and famous dish and, because the fins are purchased dried, requires a long and careful preparation. • 8.Peking roast duck is one of northern China’s specialties.

3. 1．The desire for food and sex is part of human nature. • 2．One does not object to the finest food. • 3．to give lavish feasts • 4．fine wine • 5．drink to one’s content • 6．to spend one’s time in the world of wine and women • 7. the plain tea and simple food • 8. make sb. mouthwatering

4. The belief that the desire for food and sex is part of human nature embodies the Chinese attitude towards cuisine. • The notion the one does not object to the finest food has a tremendous impact on the development of Chinese cuisine. • They gave lavish feasts to celebrate the thirtieth anniversary of the establishment of the company. • Fine wine and rare dishes added to the gaiety of the occasion.

5. At their wedding, the guests drank to their content. • The corrupt officials spent their time in the world of wine and women, and doing nothing else. • We believe that humble fare is good to health. • Peking roast duck made our mouths water.

6. In Chinese gastronomy three senses must be satisfied: smell, sight and taste. To begin with, a dish should not have a strong aroma dominating the other dishes. In addition a dish must be of an appearance and composition that is pleasing to the eye, and there should be a balance not only of colors but of different texture.

7. As for taste, there are four considered necessary: salty, sweet, sour and hot. And balance is not limited to taste alone: the texture of food in the mouth must vary. A banquet should contain dry and sticky dishes as well as crisp and juicy ones. Usually a crisp dish is followed by a smooth one, and the salt dish followed by a sweet one, and so on.

8. 上海菜的味道比广东菜重，制作也稍微长些。很多的食物要炸，而且使用大量的麻油和 醋。上海菜使用姜，大蒜，小辣椒等香料。 虽然大米是主食，但喜用面条。上海地区做菜多用红烧，即把切成块的猪肉放在糖，酱油，姜和其他的香料里煮很长的时间。另一种著名的做法是糖醋，特别是糖醋鲤鱼。

9. There are few people who have not tried Chinese dishes of some sort at one of the many Chinese restaurants that exit in their own country, for Chinese cuisine is world-famous. However, you are indeed fortunate if you can visit China and try some of the exquisite dishes in the home of this art.You will almost detect a difference in quality, substance, and style in the food prepared in China compared with the food served at many of the Chinese restaurants abroad.

10. The Cantonese style of cooking is probably the most familiar to the Westerners, for the greater number of Chinese restaurants established outside China are of this type. Features of this style are the great variety of dishes and the beauty of their presentation. Steam and water are used in preparation more than frying, and vegetables are cooked for the shortest time possible to maintain their natural crispness. The dishes have a slight tendency to be sweet and spices are used with moderation.

11. Most visitors appreciate that Chinese cooking has traditions that go further back in history than those of French cuisine, and understand that it is an art that grew out of a highly developed civilization. While Chinese cooking uses almost all of the meat, poultry, fish, and vegetables known to the Westerner, it has also embraced other foodstuffs which may appear rare or even repugnant to Western taste. As Marco Polo put it: “They eat all sorts of flesh, including that of dogs and other brute beasts and animals of every kind which Christians would not touch for anything in the world.”

12. 陈先生： I hope you like the dishes I’ve ordered. • Mr. Black: 当然喜欢。看得出你点了不同风格的菜。 • 陈先生： How come you can distinguish different styles of Chinese cooking? I thought this was the first time that you have come to a Chinese restaurant. • Mr. Black: 瞧你说的！我已经去过不少中国菜馆。我很喜欢中国菜。 • 陈先生： No wonder you seem to know a lot about Chinese food. Which style of Chinese cuisine do you like best?

13. Mr. Black: 广东菜。我是通过广东菜才对中国菜产生兴趣的。 • 陈先生： I guess as much, for most of the Chinese restaurants established outside China are Cantonese restaurants. Therefore for most foreigners Cantonese food is Chinese food. • Mr. Black: 是的。但如果你经常到中餐馆吃饭，你就能说得出，比如，川菜和粤菜的区别。 • 陈先生： I believe so. Let me try you out. Tell me the difference between Sichuan and Cantonese cuisine.

14. Mr. Black: 川菜麻辣，粤菜偏淡。虽然有差别，它们也有相同的地方。它们都种类繁多，都注重色香味。 • 陈先生： Of all the dishes on the table, which one do you like best ? • Mr. Black: 咕噜肉。我喜欢甜食。 • 陈先生: Help yourself more to it then.

15. 中式菜肴英译法简介 • 对那些真实地描叙菜肴原料，制造方法及特点的菜肴名称多采用直译法。如： 　麻辣鸡 chicken with chilli wild pepper sauce 　盐水鸭 salted duck 　叉烧肉 roast pork 　糖醋鱼 sweet and sour fish

16. 对那些典雅优美但没有直接描写菜肴的原料，制作方法和特点的菜名，一般采用意译法，或直译加意译的方法．如：对那些典雅优美但没有直接描写菜肴的原料，制作方法和特点的菜名，一般采用意译法，或直译加意译的方法．如： 　佛跳墙　This course consists of assorted meat and vegetables soaked in wine jug. Fotiaoqiang means that even the Buddha jumped the wall because he could not resist the tempting smell of this dish.

17. 地方风味型的菜名一般突出地名．如： 　北京烤鸭 Peking roast duck 　西湖醋鱼 West Lake vinegar fish 　蒙古烤肉 Mongolian barbecue

18. 在中式菜肴中有一部分是由个人始创或与某人有关因而以其名字命名的．这种一般采用直译．如：在中式菜肴中有一部分是由个人始创或与某人有关因而以其名字命名的．这种一般采用直译．如： 　东坡肉　Dongpo braised pork

19. 煎　　fried, pan-fried 　　 　煎咸鱼　fried salt fish 炒 stir-fried, fried 炒鸡丁　stir-fried chicken cubes 炸 deep-fried 炸大虾 deep-fried prawns 烧　　roast 烧鹅　　roast goose 烤 barbecued 叉烧肉barbecued pork 烹调方法一般以动词的过去分词形式表示，最常见的有：

20. 炖，焖：stewed,simmered 炖鸡　stewed chicken • 蒸: steamed　蒸馒头 steamed bread • 熏 smoked　熏鱼smoked fish • 填，酿stuffed　　酿豆腐beancurd stuffed with minced pork