饮食文化TEXTPASSAGE ONE 汉译英：1. 中国悠久的历史、广褒的国土、与世界各国和海外文化的广泛接触，孕育了中餐烹饪的独特艺术China’s long history, vast territory and extensive contact with other nations and cultures have given birth to the distinctive Chinese culinary art.2. 无容置疑，中餐烹饪已经名列世界顶尖菜系之林Indisputably it is one of the world’s finest culinary traditions.3. 中餐烹调所用的天然配料，品种繁多，几无穷尽；烹调方法，亦层出不穷，不可悉数足以说明了中 餐馆以及中餐烹调之所以名扬海外的缘由The nearly endless variety of natural ingredients and methods of preparation employed in Chinese cuisine stand out unequaled in the world, which may very well account for the universal popularity of Chinese restaurants and Chinese cooking oversea.4. 评判中餐烹调的优劣可依据中餐的三大要素，即“色、香、味”。
The three essential factors, or key elements, by which Chinese cooking is judged are known as “color, aroma and taste”.5. “色”作为“色、香、味”三要素中的首要标准，充分体现在宴会菜肴的装盘、摆放和图案上最能 显示色彩的是首先上桌的那道煞费苦心而精心制作的冷盘The “color” of Chinese food, the first of these elements which is so evident in a Chinese banquet, includes the layout and design of dishes, best exemplified in particular by the large elaborately-prepared cold dish served at the beginning of the dinner.6. “香”不仅是指鼻子对食物的直接感受，它还包括所选香料的新鲜程度以及佐料的合理调配Aroma” implies more than what one s nose can detect directly; it also includes the freshness of the raw materials used and the blending of seasonings.7. “味”则体现了恰到好处的调味艺术，当然它也包括实物的质地，以及切菜的刀工。
Taste” is the art of proper seasoning, though it also involves the texture of food and fine slicing techniques.8. 色、香、味这三要素的高品质，只有通过选料、调料、适时烹调、把握火候、装盘上桌这些微妙步骤 的细心协调，才能取得These three essential elements, “color”， “aroma”， “taste”， are achieved by the careful coordination of a series of delicate activities: selecting ingredients, mixing flavor, timing the cooking, controlling the heat and finally, laying out the food on the plate for the table.9. 10人一桌的标准晚餐含四道冷盘、四道热炒，外加汤和米饭外国宾客见之，常常惊叹不已，将其视 为一次丰盛的晚宴。
Visitors to China are often surprised when a typical dinner for a table of ten people consists of four courses of cold dishes, four courses of hot dishes, coupled with soup and steamed rice; they consider this a lavish spread.10. 但在中国人眼里，以这种规格的晚餐招待宾客，只是一种起码的标准But in Chinese mind, a dinner prepared as above for guests is the minimum requirement.12. 准备10道份量适中的菜肴并不为过，即使献上16道菜，亦不足为奇Ten courses of dishes, not necessarily prepared in huge quantities, would not be considered excessive, and few people would blink at sixteen.13. 在中国，一桌标准宴席包括四至八个事先制作好的冷盘，八道现做的热炒、两道观赏性大菜(如全鱼、 乳猪、全鸡等)，此外还有汤、米饭和点 心。
In china, a standard banquet will consist of four to eight prepared cold dishes, eight hot dishes served one at a time, two to four whole-size showpiece dishes (such as a whole fish, a whole suckling pig or a whole chicken), in addition to soups, steamed rice and pastries.14. 晚宴结束前还有一道水果，来华访问的海外宾客应记住，赴宴不可贪吃，每道菜浅尝即止Overseas visitors should remember that it is often unnecessary to eat more than a single mouthful of a dish at a Chinese banquet.15. 从这个角度上来讲，中国宴席犹如西方国家的冷餐招待会In this way, a Chinese banquet takes on the character of a buffet reception in the West.16. 中国宴席餐桌上的酒通常为啤酒、黄酒喝烈性白酒三种。
Often beer, yellow rice wine and strong white liquor are served at a Chinese banquet.17 .人们往往以“干杯”的方式互相敬酒People at a stable will usually “Gan Bei” when toasting each other.18. 干杯的意思是一口喝干杯中酒Gan Bei” means to raise up one’ s wine glass or liquor cup and drink it all the way down so that the glass or cup is “dried up to the last drop”.19. “干” 了 “杯”中的酒，可以表示心诚和欢乐People dry up their glasses to communicate the message to others that they are sincere and joyful.20. 当然，外国宾客与中国东道主敬酒时，小啜一口也未尝不可It is quite acceptable for a foreign guest to take a sip instead of emptying the glass when toasting with his or her Chinese host.21. 但是，中国的普通家餐却完全不同与宴席。
However, an average Chinese meal at home is quite different in composition from a Chinese banquet.22. 一个成年人平时在家就餐时，通常只吃两小碗米饭，或一大碗面条，或几只馒头，外加几个荤素炒菜， 而非以菜为主，以米饭或面食为辅At an everyday home meal, an adult may consume two small bowls of steamed rice, or a large bowel of noodles, or several pieces of steamed bread, accompanied by several meat or vegetable dishes, but not the other way round.23. 对大多数中国人来说，从一餐饭中所摄取的热量有75%来自谷粮For most Chinese, about 75 percent of an average meal’s calories comes from grain sources instead of meat or vegetable dishes.24. 作为一种世代相袭的传统，中国人就餐时围桌而坐，人人手里都有一碗主食，炒菜放在桌子中央，大 家一起食用。
Traditionally, everyone at the Chinese dining table has his or her own bowl of staple food, that is, steamed rice, noodles or steamed bread, while the dishes are placed in the middle of the dinner table to be shared by all.25. 这一古老的风俗习惯反映了食物在中华文明史上的重要地位：占据餐桌中心位置的是炒菜，而不是 鲜花，晚餐的主要话题常常是食物This age-old custom is one manifestation of the importance of food in Chinese civilization: It is the cooked dishes, rather than flowers, that serve as centerpieceson a Chinese table; food is frequently the main topic of dinner-time conversation.26. 菜肴的各种色彩和材料搭配，给人以美的享受，共食一碗菜的习俗有助于家庭成员之间的团结和友谊。
Variety in the color and texture of t。