【英语写作】中国美食文化英语精翻练习

英翻中（30分钟）

Jianbing is one of China's most popular street breakfasts. While all manner of Chinese buns and dumplings have spread well beyond the country's borders, it might be China's best-kept culinary secret.

The savory(风味极佳的，可口的) crisp-fried crêpes are all about bold contrasts of flavor and texture: eggs spreaded over the surface ofthe wheat and mung bean flour pancake as it cooks; crunchy puffed strips of fried wonton; a jumble of grassy cilantro, peppery scallions, and tangy pickles; and a sweet and spicy layer of hoisin and chili sauces. Each one is cooked fresh to order on a circular cast-iron grill, just the way you want it.

A thick, sticky wad of dough is deftly spread into a giant pancake, thin as a crêpe, using a thick wooden paddle. While the crêpe cooks, an egg or two are cracked onto its uncooked surface and spread evenly, and then topped with finely chopped mustard pickles, scallions, and coriander. The jianbing is folded in half like a fan, and hoisin sauce and chili sauce spread on the back to taste. For crunch, the vendor folds the bing around a sheet of crispy-fried wonton and some lettuce, before chopping it in half to make it easier to eat.

Every metropolitan neighborhood across the People's Republic has its own jianbing vendor serving breakfast from dawn through mid-morning, satisfying hungry locals on their way to work.

（229）

煎饼果子是中国最受欢迎街头早餐之一。虽然各式各样的中国包子和饺子已经很好地穿越国界传播出去了，煎饼果子可能是中国保存最好的烹饪秘密。

风味极佳的脆炸薄饼只是味道和口感的大胆对比的结果：在制作过程中，铺展在小麦（粉）与绿豆粉混合制成的薄饼表面的煎饼的鸡蛋，咔吱脆的油炸馄饨膨化条，撒在煎饼上杂乱无章的绿香菜、辛辣的葱和浓郁的榨菜，以及一层甜辣味的海鲜辣椒酱。每一个煎饼都是按照你要的方式，在圆形铸铁烤盘上新鲜制成的。

一团厚厚的粘面团凭借一根厚木桨巧妙地在铺展成一个巨大的煎饼，薄如法式薄饼。当煎饼一面被煮熟后，一或两个鸡蛋被打在它未煮熟的表面，在上面均匀地铺展开，然后加上切碎的榨菜、青葱和香菜。他被像扇子一样折半，然后将海鲜酱和辣椒酱涂抹在品尝的反面。为了保证脆性，摊贩用煎饼把一层脆饼和一些生菜包裹在内，然后把煎饼切成两半使其更易食用。

中国的每一个城市社区都有他自己的煎饼摊贩，从黎明到凌晨，他们为路过去上班的饥肠辘辘的当地人提供早餐，缓解饥饿。

Jianbing is one of China's most popular street breakfasts.

煎饼是中国最受欢迎的街头早餐之一。

While all manner of Chinese buns and dumplings have spread well beyond the country's borders, it might be China's best-kept culinary secret.

与早已走出国门、流传天下的各色包子饺子相比，煎饼可能是中国最不为外人所知的美食。

The savory crisp-fried crêpes are all about bold contrasts of flavor and texture:

松脆可口的煎饼充满了口味与质地的大胆对比：

这种美味的煎薄饼将食材的味道与质感的对比体现得淋漓尽致：

eggs spread over the surface of the wheat and mung bean flour pancake as it cooks;

在小麦粉与绿豆面摊成的煎饼上打的鸡蛋

crunchy puffed strips of fried wonton;

炸得酥脆的馄饨皮

a jumble of grassy cilantro,

一把碧绿的香菜，

peppery scallions, and tangy pickles;

香辣的葱花、辛口的榨菜；

and a sweet and spicy layer of hoisin and chili sauces.

还有又甜又辣的海鲜酱和辣酱。

Each one is cooked fresh to order on a circular cast-iron grill, just the way you want it.

每只煎饼都按照顾客的要求在一只圆形铸铁烤盘上现点现做。

A thick, sticky wad of dough is deftly spread into a giant pancake, thin as a crêpe, using a thick wooden paddle.

先用一块厚厚的木制煎饼刮熟练地把一团粘稠的面糊摊成一张巨大的、像可丽饼一样薄的饼。

While the crêpe cooks, an egg or two are cracked onto its uncooked surface and spread evenly,

烘饼的时候，打一两个鸡蛋在朝上的那边，均匀抹开。

The Jianbing is folded in half like a fan,

煎饼像扇子一样对折，

and hoisin sauce and chili sauce spread on the back to taste.

在背面涂上海鲜酱和辣椒酱就能吃了。

and then topped with finely chopped mustard pickles, scallions, and coriander.

然后撒上切成碎末的榨菜、葱花和香菜。

For crunch,

为了增加酥脆的口感，

the vendor folds the bing around a sheet of crispy-fried wonton and some lettuce, before chopping it in half to make it easier to eat.

小贩在饼里裹上一块炸过的馄饨皮或是几片生菜，然后把煎饼一切二，更方便吃。

Every metropolitan neighborhood across the People's Republic has its own Jianbing vendor serving breakfast from dawn through mid-morning, satisfying hungry locals on their way to work.

中国每座都市的大街小巷都有煎饼摊，从黎明到上午/早上九十点钟，为上班路上饥肠辘辘的当地百姓提供早餐。

中翻译 30分钟：

由于悠久的历史, 中国美食文化博大精深。中国地域辽阔，拥有大量少数民族。气候、地理环境、不同地区的历史和文化发展的差异形成了不同风格的美食，每种都有自己的特点。中国有徽菜、粤菜、闽菜、湘菜、苏菜、鲁菜、川菜、浙菜八大菜系。中国人民相信“食不厌精。”中国谚语认为“民以食为天”，“食色，性也”。中餐讲究酸甜苦辣咸五味平衡、色香味形俱全，注重选料，精于刀工，善于炊技。中国西北人民爱酸食物，西南部的喜欢辣的食物，南部和东部更喜欢甜的食物。北方人主要吃小麦制成的食物，如馒头，蒸花卷，煎饼和面条，南方人以大米为主食。

（254）

With a time-honored history, Chinese food culture is broad and profound. China has a vast territory and a large number of ethnic minorities(groups). The (great) differences between climate, geography and areas’ history and culture development contribute to various styles of delicacies(cuisine), each of which owns its characteristic(each having its own distinct characteristics). There are eight culinary cuisines in China. The Eight Culinary Cuisines are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan and Zhejiang cuisines. Chinese people believe(have always maintained) that “one does not object to the finest food”. And the Chinese proverb holds that(Old Chinese sayings go:) “bread is the staff of life” and “The desire for food and sex is part of human nature(are basic human instincts)”. Chinese food pays attention to the balance between sour, sweet, bitter, spicy and salty(Chinese cuisine features the harmonious blending of five flavors, namely...), excellence in cuisines’ color, aroma and taste(the integration of color, aroma, flavor and shape). Besides, Chinese people lay emphasis on ingredients, have proficiency in cutting techniques and cooking methods(名词写法 careful selection of ingredients, adept 熟练的 cutting methods and perfect cooking skills). People in northwest China like sour food, those in southwest China prefer spicy food, and those in south and east(southerners and easterners) favor sweet food. People in the north China mainly have wheat-based food(cooked wheaten food) such as steamed bun, Steamed Twisted Bread Roll, pancakes and noodles, while people in south regard(take) rice as their staple food.

由于悠久的历史, 中国美食文化博大精深。

With a time-honored history, Chinese cuisine culture is extensive and profound.

中国地域辽阔，拥有大量少数民族。

China has a vast territory and a large number of ethnic groups/minorities.

气候、地理环境、不同地区的历史和文化发展的差异形成了不同风格的美食，每种都有自己的特点。

Thanks to the great differences in the climate, geographical environment, and historical and cultural development of different regions, various styles of cuisine have been formed, each having its own distinct characteristics.

中国有徽菜、粤菜、闽菜、湘菜、苏菜、鲁菜、川菜、浙菜八大菜系。

The Eight Culinary Cuisines of China are Anhui cuisine, Cantonese cuisine, Fujian cuisine, Hunan cuisine, Jiangsu cuisine, Shandong cuisine, Sichuan cuisine, and Zhejiang cuisine.

中国人民相信“食不厌精。”

Chinese people have always maintained that "One does not object to the finest food.”

中国谚语认为“民以食为天”，

Old Chinese sayings go: "People regard food as their prime want.“

Bread is the stall of life.(Prov. Food is necessary for people to survive.)

“食色，性也”。

“Desires for food and sex are basic human instincts.”

中餐讲究酸甜苦辣咸五味平衡、

Chinese cuisine features the harmonious blending of five flavors, namely sour, spicy, bitter, sweet and savory taste;

Chinese cuisine features the harmonious blending of sourness, spiciness, bitterness, sweetness and saltiness;

色香味形俱全，注重选料，精于刀工，善于炊技。

the integration of color, aroma, flavor and shape; careful selection of ingredients; adept cutting techniques and perfect cooking skills.

中国西北人民爱酸食物，西南部的喜欢辣的食物，南部和东部更喜欢甜的食物。北方人主要吃小麦制成的食物，如馒头，蒸花卷，煎饼和面条，南方人以大米为主食。

The people of northwest China love sour food; those of southwest China are fond of spicy food; while southerners and easterners prefer sweet food. Northern Chinese mainly eat cooked wheaten food, such as steamed buns, steamed twisted rolls, pancakes and noodles; and the people of south China take rice as their staple food.

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