帮个忙~帮我翻成英文在中国的烹调术中,对美味追求几乎达到极致,以至中国人到海外谋生,都以开餐馆为业,成了我们在全世界安身立命的根本!遗憾的是,当我们把追求美味作为第一要求时,我

帮个忙~帮我翻成英文在中国的烹调术中,对美味追求几乎达到极致,以至中国人到海外谋生,都以开餐馆为业,成了我们在全世界安身立命的根本!遗憾的是,当我们把追求美味作为第一要求时,我
帮个忙~帮我翻成英文
在中国的烹调术中,对美味追求几乎达到极致,以至中国人到海外谋生,都以开餐馆为业,成了我们在全世界安身立命的根本!遗憾的是,当我们把追求美味作为第一要求时,我们却忽略了食物最根本的营养价值,我们的很多传统食品都要经过热油炸和长时间的文火饨煮,使菜肴的营养成分受到破坏,许多营养成分都损失在加工过程中了.因而一说到营养问题,实际上就触及到了中国饮食文化的最大弱点.民间有句俗话：“民以食为天,食以味为先”.就是这种对美味的追求,倒使我们忽略了吃饭的真正意义.
中国人在品尝菜肴时,往往会说这盘菜“好吃”,那道菜“不好吃”；然而若要进一步问一下什么叫“好吃”,为什么“好吃”,“好吃”在哪里,恐怕就不容易说清楚了.这说明,中国人对饮食追求的是一种难以言传的“意境”,即使用人们通常所说的“色、香、味、形、器”来把这种“境界”具体化,恐怕仍然是很难涵盖得了的.
中国饮食之所以有其独特的魅力,关键就在于它的味.而美味的产生,在于调和,要使食物的本味,加热以后的熟味,加上配料和辅料的味以及调料的调和之味,交织融合协调在一起,使之互相补充,互助渗透,水乳交融,你中有我,我中有你.中国烹饪讲究的调和之美,是中国烹饪艺术的精要之处.菜点的形和色是外在的东西,而味却是内在的东西,重内在而不刻意修饰外表,重菜肴的味而不过分展露菜肴的形和色,这正是中国美性饮食观的最重要的表现.
在中国,饮食的美性追求显然压倒了理性,这种饮食观与中国传统的哲学思想也是吻合的.作为东方哲学代表的中国哲学,其显著特点是宏观、直观、模糊及不可捉摸.中国菜的制作方法是调和鼎鼐,最终是要调和出一种美好的滋味.这一讲究的就是分寸,就是整体的配合.它包含了中国哲学丰富的辩证法思想,一切以菜的味的美好、谐调为度,度以内的千变万化就决定了中国菜的丰富和富于变化,决定了中国菜菜系的特点乃至每位厨师的特点.
二、中西饮食对象的差异
西方人认为菜肴是充饥的,所以专吃大块肉、整块鸡等“硬菜”.而中国的菜肴是“吃味”的,所以中国烹调在用料上也显出极大的随意性：许多西方人视为弃物的东西,在中国都是极好的原料,外国厨师无法处理的东西,一到中国厨师手里,就可以化腐朽为神奇.足见中国饮食在用料方面的随意性之广博.

帮个忙~帮我翻成英文在中国的烹调术中,对美味追求几乎达到极致,以至中国人到海外谋生,都以开餐馆为业,成了我们在全世界安身立命的根本!遗憾的是,当我们把追求美味作为第一要求时,我
In China, the cookery pursuit of delicious reached almost acme that Chinese living overseas, to open restaurants for industry in the world, has become our settlement fundamental! Unfortunately, when we put the pursuit of delicious as the first requirement, we are neglecting food most fundamental nutrition value, a lot of our traditional foods are through hot Fried and long time Tun boil, cover the dish nutrients to sabotage, many nutrients are loss in the machining process. Therefore say to nutrition, actually gets to the biggest weakness of China's food culture. Folk have a saying "saying, food to taste a priority". This is the pursuit of delicious, but we ignore the real meaning of dinner.
Chinese food, in taste will often say this dish "delicious", that is "not good"; However if want further ask what call "delicious", why "delicious", "delicious" where, I'm afraid it is not easy to make myself clear. This shows that the Chinese to diet of pursuit is a kind of difficult to explain in words "mood", which USES people say normally "color, aroma, taste, shape and implement" to the "state" materialize and I'm afraid is still hard to cover it.
The Chinese diet has its distinctive charm, the key lies in its taste. And delicious produced, is mixed, want to make food after BenWei, heating the ripe flavour, add ingredients and accessories flavour and the flavour, seasoning harmonic interwoven fusion coordination together, make mutual complement each other, able to penetrate, cozy, there are you in me. Chinese cooking exquisite harmonic beauty, is China culinary art's right place. Its shape and color is external things, and taste the insides of, heavy but rather decorate painstakingly inner appearance, heavy dishes flavour and not too revealed the shape and color dishes, this is China's beautiful sex of the most important diet conception of performance.
In China, the beautiful sex pursue apparently diet, the diet overwhelmed the rational view and the traditional philosophy thought also is matched. As the eastern philosophy representing Chinese philosophy, its salient features is macro, intuitive, fuzzy and unpredictable. Chinese food production method is harmonic tripod, is ultimately to paper, the concocted a good taste. The cultured is measured, is integral to cooperate. It contains rich Chinese philosophy thought of dialectics, everything with food taste of beauty, humorous, degrees for degrees within the protean determines the Chinese food rich and abound change, decided the Chinese cuisine cooking characteristics and even every cook characteristic.
Second, the differences between Chinese and western diet object
Westerners believe that cuisine is the longing, so only eat of meat, chicken block "hard food." While Chinese cuisine is "taste", so the Chinese cooking on in materials also show great arbitrary: many westerners as the outcast things in China are excellent raw material, foreign chefs can't handle things, to a Chinese chef hands, can turn decayed for magical. It serves to show the Chinese diet in the wide randomness of materials.