2014.07.28【英译中】“醉”美杭帮菜(下)

发表于:2014-07-28 23:52 [只看楼主] [划词开启]

First to arrive are the usual cold dishes of tossed toon shoots with the seasonal fresh walnuts, whole bamboo tips slightly pickled in salty-sweet brine, soy-braised duck tongues and the drunken snails or huangni luo.
首先上的菜是常规的冷盘,有椿芽拌时令鲜核桃、糖醋扁尖、酱鸭舌和醉黄泥螺。
Drunken prawns, drunken crabs and drunken snails are actually treated with yellow wine spiked with baijiu, or white spirits. The milder liqueur adds flavor while the stronger spirit neutralizes any stray bugs or germs that may lurk in the raw ingredients.
醉虾、醉蟹和醉螺实际上是黄酒里面兑一点白酒做的。黄酒的口感醇厚,能提味,而白酒能杀灭潜伏在生鲜原料中的细菌。
The drunken crabs here are very well done, and the season's best are all bursting with golden red roe. The translucent white flesh is juicy and gelatinous and sweet with wine and its natural flavors. At our table, even those who normally shy away from sashimi were reaching out for the crabs.The prawns were another matter, however.
这里的醉蟹做得很好。季节的精华随着金红的蟹黄在口中爆裂,白色半透明的蟹肉融合了酒味和它的天然风味,呈胶状,甜而多汁。我们桌上,即使是对生鱼片最敬而远之的人,也伸手去拿蟹了。然而,醉虾则是另外一回事。
Only the truly brave will be rewarded with firm sweet flesh from the fat river prawns with long lanky claws. They were still twitching wildly when they reached the table, and had to be subdued with a bowl firmly clamped on top. But when it comes to fresh, nothing gets any better.
只有真正的勇士才能有幸品尝到又甜又肥的河虾肉。河虾们爪子瘦长,上桌的时候还在张牙舞爪,不得不用碗扣住它们。但是,没有比这更新鲜的了。
The secret is to wait until they are all "drunk" on the liquor and you know when that is when there are no more noises coming out from under the lid.
醉虾的秘密在于等,等它们都“醉倒”在酒里。盖子下面没有声音了,就到了吃醉虾的时候。
There is also a trick to peeling a prawn. Grasp it firmly by the neck and remove the head. Then, squeeze the base of the tail, and the whole prawn pops out into your mouth.
剥虾壳也有诀窍。掐住虾的脖子,拔下虾头,然后在虾尾的根部一挤,整条虾肉就会跳到你嘴里了。
Those who fancy less primitive cuisine can enjoy the steamed and fried fishes, the most famous of which is the yellow river croaker, slightly salted for a day and then cooked in chicken broth or top stock.
喜欢吃做得稍微熟一点菜肴的人可以享用蒸鱼或炸鱼,最出名的就是黄河的黄鱼了。用一点盐腌制一整天,再用鸡汤或顶级原汤烹制。
Hangzhou cuisine, or for that matter its surrounding relatives, place emphasis on fresh sea or river produce, and the seasonings are all lighter than strong northern preferences. You will never see a dish covered in sticky brown sauce, or heavily spiked with star anise or cumin.
杭帮菜,或者与它相近的菜系,对河鲜和海鲜尤为重视,调味品也比偏好“重口味”的北方放得少。从来看不到菜上有一层粘粘的烧汁,或是加很多大料、孜然。
The natural flavors of the ingredients are carefully nurtured on the plate, and that is why it is such an attractive culinary choice in these days of health and safety concerns.
在菜品中,食材的自然风味得到悉心培育。在这个健康和安全受到关注的时代,这就是它成为诱人佳肴的原因。
At Qiantang Garden at least, you do not even have to worry about the source of the seafood. All you have to do is ask the boss, who have been buying from the same farmers and fishermen for the last 25 years.
在钱塘花园,至少不用担心海鲜的来源问题。你所要做的一切就是询问老板,而他在过去的25年中一直在同样的农民和渔民手中采购。


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