漲姿勢｜ 假如有機會向歪果仁介紹中國菜，你會......

文 | 蘑菇張 圖 | 網路

傳統美味的英文履歷

一邊吃美食一邊聊英語

帶著中國美食走世界吧

上周美國推特「網紅」Telangpu來到北京進行了友好訪問，就在Telangpu在推特上發表來中國的感受之前，一條盜版推特早已在坊間流傳開：

看了這段尷尬的英文之後，大家都一臉問號的想知道，Telangpu期待想吃的食物到底是啥？

經過多方腦洞，我們得出結論：

Luzhu=鹵煮，

Wangjing MINI Yao=望京小腰，

Peking Noodles＝老北京炸醬麵

這個......假Telangpu的口味還是蠻重的嘛......

雖然這條推特是假的，但是我們不妨大膽的假設一下，在未來的某一天，假如我們真的有機會向歪果仁介紹中國的美食，到底用英文應該怎麼說？

（在以色列特拉維夫和當地人做飯，她說她做的是中國的包子，我想糾正她做的是刈包，但卻實在想不出怎麼說）

相信你們也遇到過同樣問題，在異國他鄉行走時，如果遇到聊的投緣的歪果仁，總是想一股腦兒的把中國文化告訴他們，然而即使正常交流沒多大問題的人，也被那些「只可意會不可言傳」的中國文化攔住去路。

想當初，看到中國紅，外國人只當是熱烈的色彩，卻怎能知道其也曾是極其朦朧的欲戀的隱喻。就如雪的白，不是純潔，而是碎玉飛屑，是暗香幽來，是冰美人的冰肌雪骨。又似是大雅又通俗的「富貴牡丹」、蓮「出淤泥而不染，濯清漣而不妖」……裡面的「富貴」、「清」、「妖」的暗喻，等等。諸如此類，恐怕講八天八夜也講不完。這都是深層的。

那顆想要向世界展示中國的心，卻都死在了翻譯界「信達雅」要求的「達」字上面——詞不達意，苦煞我也。

因此我專門找到了向歪果仁介紹中國文化的書籍，和大家一起分享，那些中國文化究竟怎樣用英語說，才能讓歪果仁理解吧。

這一期我們先來看，八！大！菜！系！

1.魯菜|Lu Cuisine

中國影響最廣泛的菜系

The most influential culinary art in China

代表菜|Representative dishes

1.九曲大腸|zigzag big guts

特點：甜、香、酸、辣、咸五種口味相結合

Characterized by a combination of five flavors (sweet, aromatic, sour, pungent and salty )

2.糖醋鯉魚|carp in sweet and sour sauce

特點：外酥里嫩

Crisp outside and tender inside

3.德州扒雞|Dezhou braised chicken

特點：以味道好吃遠近聞名

Known far and wide for its delicious taste

2.川菜|Chuan Cuisine

多數菜式都很辣

Most Sichuan-flavored dishes taste rather hot

代表菜|Representative dishes

1.麻婆豆腐|Stir-fried bean curd in spicy sauce /pockmarked grandma』s bean curd

特點：味道包括了辣，燙，鮮咸，香，嫩，鮮，爽口

Its special flavor is typically described as peppery, burning, boiling hot, savory, crisp, tender, fresh, and refreshing

2.魚香肉絲|Fish-flavored shredded pork

特點：具有咸、甜和酸的口感

characterized by a savory, sweet, and sour taste

3.火鍋|chafing dish/ hotpot

做法：把各種原料放入沸騰的金屬容器里煮

Various ingredients put into a simmering metal pot of stock

4.回鍋肉|twice-cooked pork

5.宮保雞丁|stir-fried diced chicken with chili and peanuts

3.粵菜|Yue Cuisine

坊間流傳：天上飛的除了飛機，四條腿的除了桌子，海里游的除了潛艇，廣東人什麼都吃。

There is an oft-quoted saying:」If it has four legs but is not a chair, if it flies with two wings but not an airplane, and if it swims in the sea but is not a submarine, the Cantonese will eat it.」

代表菜|Representative dishes

1.白切雞／白斬雞|White cut chicken

特點：嫩雞片配醬油和其他調味品

Slices of tender boiled chicken served cold with soy sauce and other condiments

2.老火湯／廣府湯|Slow-cooked soup

特點： 是一種清淡的肉湯，由肉和其他食材（包括藥草）製成，在文火上煮幾個小時，據說有改善身體健康的功效

A thin broth made from meat and other ingredients (including medicinal herbs) and cooked over a slow fire for several hours, supposedly having the function of improving one』s health

4.閩菜|Min Cuisine

湯是閩菜的精髓，素有一湯十變的說法

As a popular saying goes in Fujian,"one soup, ten different way」

代表菜|Representative dishes

1.佛跳牆|Buddha jumps over the wall

做法：將有多達18種的食材（包括海參、鮑魚、魚翅、雞、鴨、香菇、冬筍等）混在一個罈子煮四至五小時

A dish with as many as 18 ingredients (including sea cucumber, abalone, shark』s fin, chicken, duck dried mushrooms, winter bamboo shoots, etc) mixed in an earthen jar and simmered four or five hours.

2.醉糟雞|pickled chicken in red wine dregs

3.生炒海蚌|sautéed clams

5.蘇菜|Su Cuisine

江蘇菜可以細分為六個地方風格：南京、揚州、蘇州、淮安、徐州和海州。典型的烹飪技術包括燉、悶、蒸、炒

Jiangsu cuisine can be subdivided into six local styles of Nanjing, Yangzhou, Suzhou, Huai』an, Xuzhou, and Haizhou. Typical cooking skills include stewing, braising, steaming, and stir-frying

代表菜|Representative dishes

1.松鼠桂魚|Deep-fried mandarin fish

做法：先把桂魚切成松鼠的形狀，大火下油炸，最後倒入番茄汁，松鼠桂魚會發出吱吱的聲音

First cut the mandarin fish into the shape of a squirrel, then fry it in deep oil, and finally pour tomato juice on it - the squirrel-shaped fish will make a squeaking sound.

2.清炒鱔背/淮安軟兜|Stir-fried eels

特點：這道菜江蘇北部淮安的特色菜自十八世紀以來便享有盛譽，營養價值高，特別適合老年人食用

This speciality dish of Huai』an in northern Jiangsu has enjoyed fame since the 18th century, and is especially suitable for old people due to its high nutritional value.

3.平橋豆腐|Pingqiao bean curd

做法：現將豆腐切成小塊，然後與蝦仁、肉丁一起煮，加入雞湯、豬油、紅黃蟹肉、蒜、蔥、姜調味，最後用馬蹄粉勾芡

First cut the bean curd into small pieces, then boil them together with shrimps and diced meat while adding some chicken soup, lard, reddish-yellow crab meat, garlic, green onion, and ginger to give flavor and relish, and finally use water nut powder to thicken the broth.

淮揚菜系|Huai-Yang Culinary Style

揚州、鎮江、淮安這一區域因為比較清淡口味，形成了蘇菜下的淮揚菜系

代表菜|Representative dishes

1.蟹粉獅子頭|Stewed large meatballs without soy sauce

特點：豬肉和蟹肉做成的肉丸子很嫩，入口即化

The large meatballs made from pork and crab meat are so tender that they can melt in mouth

2.三套鴨|Triple combo-duck

特點：將鴿子、野鴨和家鴨去骨，把鴿子放在野鴨體內，最後一起燉幾個小時

First bone a pigeon, a wild duck and a domestic duck, then put the pigeon inside the wild duck, and finally stew them together for several hours.

3.大煮乾絲|Shredded dried bean curd braised in chicken soup

6.浙菜|Zhe Cusine

浙菜的特色是清淡、芳香、脆、嫩、鮮、爽口

Zhe cuisine is characterized by a distinctive flavor which is described as light, aromatic, crisp, tender, fresh, and refreshing.

代表菜|Representative dishes

1.東坡肉|Dongpo stewed pork

做法：由一塊半肥半瘦的豬肉在醬油和米酒里燉一到兩個小時

It』s prepared by braising a chunk of pork, half fat half lean, in soy sauce and rice wine for one or two hours.

2.清湯越雞|Water boiled chicken without soy sauce

特點：越雞配上幾片火腿，蘑菇和竹筍，這道菜已經有近2000年歷史了

This delicious dish garnished with slices of ham, mushrooms and bamboo shoots allegedly has a history of over 2000 years.

3.宋嫂魚羹|Madam Song』s fish custard

做法：將桂魚蒸六分鐘左右，然後用蘑菇和竹筍燉煮直到水沸騰，最後用澱粉勾芡，同時加入少量香油

First steam the mandarin fish for six minutes or so, then stew it with mushrooms and bamboo shoots until the water is boiling, and finally use starch to thicken the soup while sprinkling yolks with a tiny amount of sesame oil.

4.西湖醋魚|West Lake fish in vinegar gravy

特點：魚肉帶有蟹味

This dish has a unique flavor of crab meat

7.徽菜|Hui Cuisine

常用作菜方式是煨和燉，並特別注意在蒸煮上的熱量控制

Braising and stewing are common skills, and special attention is paid to heat control in cooking.

代表菜|Representative dishes

1.清燉馬蹄鱉／火腿燉甲魚|Stew soft-shelled turtle without soy sauce

做法：先將甲魚同火腿肉片放入砂鍋燉一小時，撒入打好的雞蛋，少許白鬍椒和豬油以增添味道

First stew a turtle together with gammon rashers in a casserole for one hour or so, and then sprinkle beaten egg, a dash of white pepper and some lard to add to its flavor.

2.臭鱖魚|Tunxi Salted mandarin fish

由來：人們在將鱖魚運送到一個叫做屯溪的山區時，發明的保存魚的方法

While shipping mandarin fish to Tunxi, people invented the method of salting to keep them fresh

3.符離（集）燒雞|Fuli baked chicken

特點：燒雞表皮為紅色，整個燒制過程需要經過12個步驟

The roast chicken coated with red coloring agent goes through a 12-step process from start to finish

8.湘菜|Xiang Cuisine

湘菜的特色是香辣

A sweet, hot flavor is characteristic of Xiang dishes

代表菜|Representative dishes

1.東安子雞|Dong』an stir fried chicken cubes

特點：菜的味道具有酸、辣、鮮鹹味

The delicious dish has a taste which is described as sour, hot, fresh and savory

2.腊味合蒸|Steaming cured pock, chicken and fish together

特點：湖南人認為這道菜是冬天裡的美味佳肴

The local people regard this palatable dish as a great delicacy in winter.

3.毛氏紅燒肉|Mao』s red-cooked pork

特點：這道菜曾經是毛主席的最愛，並因此得名

This nice dish used to be a favorite with Mao Zedong, hence the name.

本期話題

怎麼樣，八大菜系看過來，肚子是不是開始叫了？

如果有機會向歪果仁介紹中國美食，你會推薦哪一道呢？

關於作者

蘑菇張-NKU，世界的觀察者，記錄故事的人。微博旅行家、微博簽約自媒體、酒店體驗師。與多家旅遊網站保持良好合作，並擔任專欄作者。長期供稿於《環球時報》、《中國國家旅遊》、《中國新聞周刊》、《雲端》等高質量雜誌、報紙。以旅遊體驗師身份被《人民日報》、中國新聞網等多家主流媒體採訪，個人紀錄片在優酷網站閱讀量超過200w。

新浪微博：蘑菇張-NKU

微信訂閱號：withmushroom

個人微信：moguzhangweixin