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CateringCultureDictationandReviewDictationReviewExerciseObjectives1234LearningimportantwordsandphrasesLearningcrucialsentencesstructureLearninghowtointerpretcuisines.PracticinginterpretingskillsBanquetService1.WordsandPhrases敬业dedicatedcontributetoone’sshare尽了自己的责任maneuver成功大自然所赐予的naturegrantsuscuisine菜系color,aroma,taste,appearanceseasoningqualitytexture色，香，味，形调料质地原汁原味originalflavorsappetizing开胃的特色点心specialsnack皮薄汁醇withthinandtranslucentwrappersandrichtastysoup皮脆肉嫩havecrispyskinandtendermeat酸甜适口withasweetandsoursourcefigureout想出好戏还在后头wehavemoresurprisetoexpect祝酒toastto干杯Cheers!/Bottomsup!庆贺我们的会谈取得圆满成功。Celebratethesuccessfulconclusionofourtalks.没有凯兰女士的最后努力，还不知道现在会怎样呢，恐怕我们还在谈判之中。Withoutherlast-minuteeffort,wewouldstillbeinthemiddleofnowhere,probablyinthemiddleofnegotiations,I’mafraid.2.DifficultSentencesArewecarryingoutanotherroundoftalkoverthedinner?难道我们在晚宴上还要谈判吗？今天不谈生意，我建议今晚我们只叙友情，当然，我们要尽情享受大自然赐予我们的食物。Nomorebusinesstalkstoday.We’vealreadyputanendtoit.Iproposewelimitourtalktofriendshiptonight.Andofcourse,we’lldelightourselvescompletelyinthefoodsthatMotherNaturegrantsus.Yes,eatinShanghaiasShanghaipeopleeat.在上海就应该吃上海人之所吃。“本帮菜”具有“色、香、味”三大要素，特点是注重调料的使用、食物的质地和菜的原汁原味。Benbangcuisinetakes“color,aromaandtaste”asitsessentialqualityelements.Itemphasizesinparticulartheexpertuseofseasonings,theselectionofrawmaterialswithqualitytexture,andoriginalflavors.我推荐一道特色点心“南翔小笼”和一道特色菜“松鼠桂鱼”。I’dliketorecommendaspecialsnackknownasNanxiangSteamedMeatDumplingsandaspecialdishcalled“Squirrel-ShapedMandarinFish”.•“南翔小笼”是猪肉馅，个小味美，皮薄汁醇。“松鼠桂鱼”色泽黄亮，形如松鼠，外皮脆而内肉嫩，汤汁酸甜适口。•NanxiangSteamedMeatDumplingsare•smallinsize,withthinandtranslucent•wrappers,filledinsidewithgroundporkandrichtastysoup.Thesquirrel-ShapedMandarinFishisyellow-coloredandsquirrel-shaped,withacrispyskinandtendermeat,allcoveredwithasweetandsoursauce.•菜上来了，别客气，请随意。•Ok,hereweare.Pleasehelpyourselvestothedishes.•晚宴才开场，好戏还在后头呢。•Butthisisjustthebeginningofthedinner.•Wehavemoresurprisestoexpect.让我们共同举杯，为我们永久的友谊与合作，干杯！Letusdrinktoourlastingfriendshipandcooperation,cheers!Pleasejoinmeinatoasttoourlastingfriendshipandcooperation,cheers!Iwouldlikeyoutojoinmeinatoasttoourlastingfriendshipandcooperation,cheers!烹饪艺术culinaryart民以食为天Foodistheparamountnecessityofthepeople.推陈出新creativeefforts摆放layoutChineseCuisine1.WordsandPhrases冷盘colddishes原料rawmaterial作料调配theblendingofseasoning调味艺术theartofproperseasoning食物质地thetextureoffood刀功slicingtechnique乳猪sucklingpig点心pastries黄酒yellowricewine烈性白酒strongwhiteliquor敬酒toast小啜takeasip馒头steamedbread热卡calories主食staplefood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。ThenearlyendlessvarietyofnaturalingredientsandmethodsofpreparationemployedinChinesecuisinestandoutunequaledintheworld,whichmayverywellaccountfortheuniversalpopularityofChineserestaurantsandChinesecookingoversea.2.DifficultSentences“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”ofChinesefood,thefirstoftheseelementswhichissoevidentinaChinesebanquet,includesthelayoutanddesignofdishes,bestexemplifiedinparticularbythelargeelaborately-preparedcolddishservedatthebeginningofthedinner.“香”不仅是指鼻子对食物的直接感受，它还包括所选原料的新鲜程度以及佐料的合理调配。“Aroma”impliesmorethanwhatone’snosecandetectdirectly;italsoincludesthefreshnessoftherawmaterialsusedandtheblendingofseasonings.“味”则体现了恰到好处的调味艺术，当然它也包括食物的质地，以及切菜的刀工。“Taste”istheartofproperseasoning,thoughitalsoinvolvesthetextureoffoodandfineslicingtechniques.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。Thesethreeessentialelements,“color”,“aroma”,“taste”,areachievedbythecarefulcoordinationofaseriesofdelicateactivities:selectingingredients,mixingflavor,timingthecooking,controllingtheheatandfinally,layingoutthefoodontheplateforthetable.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。Inchina,astandardbanquetwillconsistoffourtoeightpreparedcolddishes,eighthotdishesservedoneatatime,twotofourwhole-sizeshowpiecedishes(suchasawholefish,awholesucklingpigorawholechicken),inadditiontosoups,steamedriceandpastries.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。OverseasvisitorsshouldrememberthatitisoftenunnecessarytoeatmorethanasinglemouthfulofadishataChinesebanquet.干杯的意思是一口喝干杯中酒。“GanBei”meanstoraiseupone’swineglassorliquorcupanddrinkitallthewaydownsothattheglassorcupis“drieduptothelastdrop”.当然，外国宾客与中国东道主敬酒时，小啜一口也未尝不可。ItisquiteacceptableforaforeignguesttotakeasipinsteadofemptyingtheglasswhentoastingwithhisorherChinesehost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。Ataneverydayhomemeal,anadultmayconsumetwosmallbowlsofsteamedrice,oralargebowelofnoodles,orseveralpiecesofsteamedbread,accompaniedbyseveralmeatorvegetabledishes,butnottheotherwayround.当然，在一些卫生意识比较强的地方，人们在共食放在餐桌中央的菜肴时，必须使用“公筷”或“公用”汤匙，以防疾病传染。Inmorehealthconsciousenvironments,however,only“public”chopsticksandspoonsareusedtoremovefoodfromtheplatesinthemiddleofthedining-table,soastopreventanypossiblespreadofdiseases.不过，中国人民与世界各族人民都有一个相同的基本概念，那就是，亲朋好友相聚，美味佳肴、琼浆玉液相敬，实属人生之最大快乐也。Thereisonekeyconcept,however,whichtheChinesesharewiththerestoftheworld.Thatis,finefoodanddrink,takeninthe