2023年復(fù)旦大學(xué)翻譯碩士MTI

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英語翻譯基礎(chǔ)357

?任你刃上有奇功?由我筆走似神龍

第一題 漢譯英 80分

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題材選自《魚翅與花椒》第五章刃上神功

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有些句子比較簡單，可以單獨翻譯成句。

有些有難度，難在于術(shù)語的使用，還有譯文語篇之間的聯(lián)系。

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刀工是中國廚房里的基本功之一, 與火候和味道一樣重要。中國古代就把烹任稱為“割烹”，意即割切烹調(diào)。而今, 所有正式的中國烹飪課仍然會教你各種各樣準(zhǔn)確的食材切割方法, 部分原因是由于快炒這種烹飪方法的流行。要炒菜，所有的食材都應(yīng)該切得小小的, 只需稍稍加熱就能熟。要是切得太粗, 那下鍋一炒, 里面還是生的, 外面就又干又老了；要是切得大小不均，那熟的時間就不一樣, 最后的成品就不盡知人意了。像爆炒這種需要快速操作的方法，細(xì)細(xì)切菜就更為關(guān)鍵。細(xì)致的刀工并不只是為了好看的門面，還是一道菜最后能成功的重要因素。

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Cutting technique1?is one of the basic skills in the Chinese kitchen, as important as heat and taste. In ancient China, cooking was called "cutting?and?cooking", which means cutting to?cook. Today, you are still taught a variety of precise cutting methods in all formal Chinese cooking classes, duly partly to?the popularity of quick-fry cooking. To do that2, all the ingredients should be cut into pieces, then?heated a little. If they3?are?cut crudely, the inside is still raw, while?the outside is dry and old; If the?piece?size is not even, the cooking time4?of pieces will be different from one another, and it?will be unsatisfactory5?finally. Like stir-frying?requiring quick cooking steps, it's important to chop carefully. Meticulous?cutting?not only can make a nice appearance, but it’s an important factor to a?successful?dish.

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這些只是刀工的實用性，更讓人著迷的還是其美學(xué)方面的意義。高超的刀工能夠把你帶入享受美食的另一個維度。就想想時蔬炒黃鱔；里面的食材顏色、味道和口感都有所不同，但全部切成長長的細(xì)絲；還有宮保雞丁; 為了配合小顆的花生, 雞肉和黃瓜也被切成方形的小丁。中國雅致的烹飪文明已延續(xù)數(shù)千年,而細(xì)致的刀工是重要的一部分。據(jù)說孔子本人就拒絕吃切得不好的食物, 所謂 “割不正 不食”。時至今日, 對任何立志成為大廚的人來說, “刀工” 都是學(xué)習(xí)的起點。

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These are just the practical aspects of cutting technique, but what is more fascinating lies in?its aesthetic significance. You are brought to another dimension to enjoy nice food by excellent cutting technique.?Take Fried Eel with Seasonal Vegetables for example, the ingredients used?are shredded6, although they are different in color, taste and texture7.?And kung pao chicken; To match?the small peanuts, chicken and cucumber are also diced8. The refined culinary civilization in China has lasted for thousands of years, and meticulous cutting technique is an important part of it. It is said that Confucius himself refused to have?poorly-cut food, which means he won’t have food badly cooked." Even nowadays it?is the starting point to learn cutting technique for anyone who aspires to be a chef.

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中餐這種精細(xì)到極致的刀工，生發(fā)出了非常復(fù)雜龐大的詞匯。大廚們常掛在嘴邊的有三種基本刀法, 切、片、斬?？紤]到菜刀的角度和切菜的方向，這三種基本方法至少可以有十五般變化，每種都有獨特的稱呼。

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The exquisitely cutting technique in?Chinese cooking?brings a very complex vocabulary. Chefs often talk about three kinds of basic cutting techniques: cut, slice and chop. Taking into account the angles?and directions?of cutting, these three basic methods can be turned into?at least fifteen variations, which have its own?unique names.

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譯注：

1“刀工”也就是拿刀切菜的技術(shù)，可以用cutting technique來表述。

2 that指代前面的quick-fry cooking。英語中多用代詞，注意語篇的連貫性。

3 they指代上文的ingredients。

4 “成熟的時間”即“烹飪的時間”。

5這里不能用dissatisfied: adj 不滿的;不高興的?If you are dissatisfied with something, you are not contented or pleased with it，用unsatisfactory較好。

6切絲：shred，這個詞除了表示“切成絲”，還可以表示“碎紙”，辦公室常用的碎紙機就是shredder。

7口感：texture :the way food or drink tastes or feels in your mouth, for example whether it is rough, smooth, light, heavy, etc.

8切塊：dice，dice其實就是大家都很熟悉的篩子，用作動詞表示“切成小塊”，“宮爆雞丁”這道菜中的“雞丁”就是chicken dice。

本文為譯者原創(chuàng)，嚴(yán)禁任何形式的商用行為。