【文章內(nèi)容簡(jiǎn)介】 efreshing flavors of nature. Many Chinese restaurants in China, as well as in other parts of the world, serve this dish, but often the flavor is less authentic pared to that found in Hangzhou, capital of Zhejiang Province, which has unique access to the fish and water of West Lake.5 浙江菜口味清淡，精致玲瓏，是長(zhǎng)江下游區(qū)域菜肴的代表。西湖醋魚是其中的一道名菜。這道菜鮮美，酥嫩，帶著自然的清香。中國(guó)乃至世界各地的中餐館大都能找 得到這道菜，但口味往往不及在浙江杭州吃得那般純正。因?yàn)橹挥泻贾輷碛衼?lái)自西湖的魚和水。 6 Every Dish Has a StoryThe names of Chinese dishes are diverse, but behind each of the famous dishes is an interesting story explaining why it is popular. A good name can make the dish more interesting。 however, some names are so eccentric that they may confuse people, both Chinese and foreigners. If you only translate the names literally with no explanation, you could make a fool of yourself. 6每道菜都有一段故事中國(guó)菜名五花八門，而每道名菜都有一段有趣的故事，說(shuō)明它如何博得人們的喜愛(ài)。一個(gè)好名字能使這道菜更有意思；但有些菜名太怪異了，聽(tīng)起來(lái)讓人一頭霧水，不要說(shuō)外國(guó)人難以理解，就是中國(guó)人往往也不是很清楚。你要是望文生義，準(zhǔn)得鬧出笑話來(lái)。7 Take Goubuli steamed buns in the city of Tianjin for example. These popular buns are all of the same size and handmade. When served in neat rows on a tray, they look like budding chrysanthemum flowers. The wrapping is thin, the fillings are juicy, the meat, tender and the taste delicious and not at all greasy. Then, why the name?7拿天津“狗不理”包子來(lái)說(shuō)吧?！肮凡焕怼奔兪止ぶ谱鳎笮【?，深受歡迎。這些包子整整齊齊地放在托盤上時(shí)，看上去就像是含苞欲放的菊花。皮兒很薄，餡兒飽蘸肉汁，口感柔軟，香而不膩?？蔀槭裁唇小肮凡焕怼蹦?8 There is an interesting story behind it. Goubuli steamed buns were first sold in Tianjin out 150 years ago. A local man by the name of Gouzi (Dog) worked as an apprentice in a shop selling baozi (steamed buns). After three years, he set up his own baozi shop. Because his buns were so delicious, he soon had a thriving business with more and more people ing to buy his buns. As hardworking as Gouzi was, he could not keep up with demand so his customers often had to wait a long time to be served. Impatient, some people would call out to urge him on, but as he was so busy preparing the buns, he didn39。t answer. People therefore came to call his buns Goubuli, meaning Gouzi pays no attention. This eccentric name, however, has had very good promotional effects, and has been used ever since. Goubuli is now a timecherished brand name in Tianjin.8 “狗不理”的背后有一段有趣的故事。大約150年前，“狗不理”包子在天津初次亮相。當(dāng)?shù)赜袀€(gè)小伙子，名叫狗子，在一家包子店當(dāng)學(xué)徒。三年后，自己?jiǎn)为?dú)開(kāi) 了一家包子店。他做的包子味道鮮美，因此生意十分紅火，吸引了越來(lái)越多的顧客。狗子工作十分賣力，可他還是滿足不了大家的需要，顧客們只得等很長(zhǎng)時(shí)間。有 些顧客等得不耐煩了，就在外面嚷嚷著催他快點(diǎn)，可狗子忙著做包子呢，哪有時(shí)間搭理。后來(lái)人們就把他做的包子稱作“狗不理”，意思是“狗子不搭理他們”?？删褪沁@個(gè)有點(diǎn)怪里怪氣的名字，反倒起了很好的廣告作用，這個(gè)名字一直沿用到了今天。如今“狗不理”已經(jīng)成為天津的老字號(hào)。 9 In Zhejiang cuisine, there is a wellknown dish called Dongpo Meat. This dish of streaky pork is prepared over a slow fire where the big chunks of pork are braised with green onion, ginger cooking wine, soy sauce, and sugar. The finished dish is bright red in color and the meat is tender and juicy and, like the Goubuli buns, not at all greasy. This dish was named after Su Dongpo (10371101), a great poet of the Northern Song Dynasty (9601127), who created it when he was an official in Hangzhou. It is said that, when he was in charge of the drainage work for the West Lake, Su Dongpo rewarded workers with stewed pork in soy sauce, and people later named it Dongpo Meat, to memorate this gifted and generous poet.9 浙江菜里有一道深受歡迎的菜，叫東坡肉。這道菜是把五花肉切成大塊，配上青蔥，在鍋底放些生姜，然后加料酒、醬油和糖用慢火做出來(lái)的。這道菜色澤紅亮，酥 嫩多汁，如“狗不理”一樣毫無(wú)肥膩之感。它以北宋時(shí)代大詩(shī)人蘇東坡的名字命名。蘇東坡在杭州做官時(shí)發(fā)明了這道菜。據(jù)說(shuō)，他當(dāng)時(shí)負(fù)責(zé)西湖的排污工程，經(jīng)常拿 紅燒肉犒勞工人。后來(lái)為了紀(jì)念這位才華橫溢、慷慨大方的詩(shī)人，人們就把它稱作東坡肉。10 Fujian cuisine boasts a famous dish called Buddha Jumping over the Wall, the number one dish of the province. This dish is prepared with more than 20 main ingredients including chicken, duck, sea cucumber, dried scallop, tendon, shark lip, fish maw and ham. All these ingredients are placed into a ceramic pot, with cooking wine and chicken broth, and then cooked over a slow fire until the meat is tender and juicy and the soup bees smooth and thick. Then it is served with more than a dozen garnishes such as mushrooms, winter bamboo shoots and pigeon eggs. It is famous for leaving a lingering aftertaste in the mouth. The story behind the name of the specialty goes as follows:10佛跳墻是福建萊里的一道名菜，亦被稱作福建第一菜。這道萊的主料不下20種，有雞肉、鴨肉、海參、干貝、蹄筋、魚唇、魚肚、火腿配料10多種，有蘑菇、冬 筍、鴿蛋等。所有的原料均放在一個(gè)陶罐里，加上料酒和雞湯后，用文火燉，一直燉到肉汁鮮美，柔潤(rùn)細(xì)膩，湯味渾厚。輕舔一口，余香滿口。這道特色菜的背后有這么一個(gè)故事：11 Buddha Jumping over the Wall was created in a restaurant called Gathering Spring Garden in Fuzhou, Fujian, during the reign of the Qing Emperor, Guangxu (18751908). It was named Eight Treasures Stewed in a Pot and the name was later changed to blessing and Longevity. One day, several scholars carne to Gathering Spring Garden for a meal. When the dish was served, one of the scholars improvised a poem: Fragrance spreads to the neighborhood once the lid lifts, / One whiff and the Buddha Jumps the wall, abandoning the Zen precepts” Hence the name of the dish!11佛跳墻是由福州市一個(gè)叫聚春園的餐館在清朝光緒年間發(fā)明的，早先菜名為八珍鍋，而后改為福壽全。一日，幾位秀才到聚春園飲酒。菜上桌時(shí)，其中一位即興賦詩(shī)一首“壇啟葷香飄四鄰，佛聞棄禪跳墻來(lái)?！狈鹛鴫@一菜名便由此得來(lái)。12 Warmth and Hospitality Expressed by FoodIn the eyes of Chinese, what is important about eating, especially at festivals, is to eat in a warm atmosphere. Often the young and old still sit in order of seniority, and the elders select food for the young while the young make toasts to the elders. Chinese people like to create a lively, warm, and harmonious atmosphere during meals.12食物傳達(dá)的溫馨和盛情在中國(guó)人看來(lái)，吃最重要的，尤其在過(guò)節(jié)時(shí)，莫過(guò)于是吃飯時(shí)的溫馨氣氛。吃飯時(shí)，年長(zhǎng)的和年少的按照年齡大小依次坐好，在歡樂(lè)祥和的氣氛中，說(shuō)說(shuō)笑笑。席間，長(zhǎng)輩為晚輩夾菜，晚輩給長(zhǎng)輩敬酒，營(yíng)造出一派歡樂(lè)、溫馨、和諧的氣氛。13 A hostess or host in China will apportion the best parts of the dishes to guests. Using a pair of serving chopsticks, she or he places the best part of a steamed fish or the most tender piece of meat on the plate of the most important guest. Such a custom is still popular, especially among the elder generation, as a way of expressing respect, concern and hospitality.13 在中國(guó)，主人會(huì)把最好的萊分給客人。他們用公筷把清蒸魚最好的部分或最嫩的肉夾給最重要的來(lái)賓。這種習(xí)俗用來(lái)表達(dá)尊敬、關(guān)懷和好客之意，至今在老一輩的中 國(guó)人中還是很流行。 14 Such culinary customs have had a certain influence on the character of the Chinese people. In a. sense, it has