舌尖中英文解析

1、The filming of A bite of China在被食品安全問(wèn)題困擾的中國(guó)，數(shù)千萬(wàn)中國(guó)人在一部紀(jì)錄片舌尖上的中國(guó)中，重新找到了傳統(tǒng)美食的可貴和食物中蘊(yùn)含的人情味。中國(guó)中央電視臺(tái)制作的舌尖上的中國(guó)自5月14日播出以來(lái)，不僅在夜晚10：30的時(shí)段掀起收視高潮，更是在網(wǎng)絡(luò)上獲得接近兩千萬(wàn)的點(diǎn)擊量。中國(guó)的“吃貨”們守在銀幕前，一邊被誘人美食勾得直咽口水，一邊為質(zhì)樸的人情故事感動(dòng)落淚。圖為“屋頂上的菜園”拍攝現(xiàn)場(chǎng)。 While China is full of food security problems, thousands of Chinese recovered the value a

2、nd friendliness of traditional food through a documentary named A bite of China. Since it broadcat on 14th May on CCTV, it not only brings a peak of audience ratings during 10:30p.m., but also gains a click-through rate of nearly 20 million on the Internet. Those Chinese foodies wait in front of tel

3、evisions, swallowing saliva for the delicious food and tearing for the simple stories. The pitcure of the scene is "roof garden".這部7集紀(jì)錄片由最普通的中國(guó)人的故事交織而成。中國(guó)廣袤的土地上，豐富的食材、多樣的烹飪方式展示出當(dāng)代中國(guó)人的真實(shí)生活。紀(jì)錄片每集一個(gè)主題，透過(guò)原料、主食、貯藏、烹飪、生態(tài)等窗口展現(xiàn)食物給中國(guó)人生活帶來(lái)的飲食、倫理等方面的文化。圖為“垛田”拍攝現(xiàn)場(chǎng)。 This 7 part documentary is made up o

4、f the most ordinary Chinese's stories. In the vast land of China, rich ingredients and various cuisines show the real life of local Chinese. Each theme of the documentary opens up the culture of diet and ethics that food brings through raw materials, main food, storage, cuisine and ecology. The

5、picture is the scene of "duotian".面對(duì)鏡頭中唯美的美食，網(wǎng)友感嘆現(xiàn)實(shí)中食品安全問(wèn)題的揪心，不少網(wǎng)友疾呼，“鏡頭內(nèi)外是兩個(gè)中國(guó)，現(xiàn)實(shí)的舌尖上可能只剩下一張化學(xué)元素周期表”。圖為拍攝現(xiàn)場(chǎng)。Faced with the perfect and delicious food in the scene, online friends are worried about the reality of food security. Many of them called stridently, "There are two China insi

6、de and outside the scene, and maybe it only left a periodic table of chemical element in the reality." The picture is the scene of filming.中國(guó)的美食上寄托著許多細(xì)膩的情感。”舌尖上的中國(guó)第四集導(dǎo)演張銘歡說(shuō)，在紀(jì)錄片拍攝過(guò)程中，整個(gè)攝制組20余位工作人員歷時(shí)13個(gè)月走遍中國(guó)60多個(gè)地方。面對(duì)紛雜的食材，張銘歡和他的同事確立了一項(xiàng)選擇標(biāo)準(zhǔn)：拍攝承載中國(guó)人精神的食物。圖為攝影師閆大眾。 "Chinese food contains too m

7、uch exquisite affection." Zhang Minghuan, the director of Episode forth of A bite of China said, during the filming of the documentary, the whole personnel spent 13 months travelling over more than 60 places in China. Faced with various food materials, Zhang Minghuan, together with his collegue

8、s, established a selection criteria: filming the food that carries Chinese spirit. The picture is the photographer-Yan Dadong.“我們要拍攝的不是名廚名菜，而是普通人的家常菜?！标悤郧湔f(shuō)，“正如紀(jì)錄片文案中寫(xiě)的那樣，當(dāng)今的中國(guó)，每座城市外表都很接近。唯有飲食習(xí)慣，能成為區(qū)別于其他地方的標(biāo)簽。城市變得極為相似，唯一的不同就是樓宇森林之間烹飪的食物和空氣中食物的香氣。”圖為“松茸采摘”拍攝現(xiàn)場(chǎng)。 "We are filming home dishes of comm

9、an people rather than famious dishes." Chen Xianqing said, "As is written in the documentary,'Each city's appearance is alike in today's China. And eating habits is the label which can differ from others.' Cities become similar, the only difference between them is the food

10、and its smell in the air among skyscrapers." The picture is the scene of '"mushroom picking". 陳曉卿說(shuō)，中國(guó)之“變”是這部紀(jì)錄片的重要主題?！拔覀?cè)诩o(jì)錄片里展示了傳統(tǒng)農(nóng)耕的中國(guó)，但也告訴大家很多傳統(tǒng)正在改變，有些片中出現(xiàn)的人可能是最后一代傳承手藝的人?！眻D為“甜味的秘密”拍攝現(xiàn)場(chǎng)。 The main theme of the documentary is the changes of China. "We show the traditional far

11、ming of China as well as displaying the changing traditions. Some people appear in the scene might be the last generation to transmit these craftsmanship." The picture is the scene of "sweet secret".電視紀(jì)錄片是一件充滿(mǎn)遺憾的工作。如果再有半年時(shí)間和多一點(diǎn)經(jīng)費(fèi)，我相信我們能把片子打磨得更加完美。”陳曉卿說(shuō)。圖為“西藏青稞收獲”拍攝現(xiàn)場(chǎng)。 "Television

12、 documentary is something that will be full of pities. If there is another six months and more funds, I believe we will make it more perfect." Chen Xiaoqing said. The picture is the scene of "the harvest of highland barley in Tibet".隨著觀眾預(yù)期的提高和成功的市場(chǎng)營(yíng)銷(xiāo)，可以預(yù)見(jiàn)接下來(lái)會(huì)拍攝舌尖的續(xù)集?！标悤郧湔f(shuō)。他告訴記者，自己制片的下

13、一部作品是講述中國(guó)人完成巨型工程的紀(jì)錄片超級(jí)工程，而另一部大型紀(jì)錄片絲路也在后期制作中，即將搬上銀幕。“這只是個(gè)開(kāi)始，標(biāo)志著我們?cè)谙驀?guó)際影像敘事靠近，前面的路還有很長(zhǎng)?！标悤郧湔f(shuō)。圖為“香醋”拍攝現(xiàn)場(chǎng)。 "With the enhance of audience's expectation and the success of marketing, we can anticipate the sequel of A bite of China." Chen Xiaoqing said. He told to the reporter that his next wo

14、rk-Super engineering, is a doumentary about gaint engineering that completed by Chinese. Another one-The Silk Road, is under the post production and will be on the screen. "It is just a beginning. All it reprsents is that we are approaching to the International image narration, but there is sti

15、ll a long way in front of us." The picture is the scene of "aromatic vinegar".隨著觀眾預(yù)期的提高和成功的市場(chǎng)營(yíng)銷(xiāo)，可以預(yù)見(jiàn)接下來(lái)會(huì)拍攝舌尖的續(xù)集?！标悤郧湔f(shuō)。他告訴記者，自己制片的下一部作品是講述中國(guó)人完成巨型工程的紀(jì)錄片超級(jí)工程，而另一部大型紀(jì)錄片絲路也在后期制作中，即將搬上銀幕?！斑@只是個(gè)開(kāi)始，標(biāo)志著我們?cè)谙驀?guó)際影像敘事靠近，前面的路還有很長(zhǎng)。”陳曉卿說(shuō)。圖為“香醋”拍攝現(xiàn)場(chǎng)。 "With the enhance of audience's expectation

16、and the success of marketing, we can anticipate the sequel of A bite of China." Chen Xiaoqing said. He told to the reporter that his next work-Super engineering, is a doumentary about gaint engineering that completed by Chinese. Another one-The Silk Road, is under the post production and will b

17、e on the screen. "It is just a beginning. All it reprsents is that we are approaching to the International image narration, but there is still a long way in front of us."The picture is the scene of "aromatic vinegar".“新會(huì)陳皮”拍攝現(xiàn)場(chǎng)。 The picture is the scene of "the new citrus&qu

18、ot;興化垛田”拍攝現(xiàn)場(chǎng)。 The picture is the scene of "Xinhua Duotian".“尋找冬筍”拍攝現(xiàn)場(chǎng)。 The picture is the scene of "looking for bamboo shoots".“火腿制作”拍攝現(xiàn)場(chǎng)。 The pictue is the scene of "Ham making"."A Bite of China II" includes eight episodes covering the stories of more than 15

19、0 people and over 300 types of food。舌尖上的中國(guó)第二季一共8集，涵蓋了150多個(gè)人的故事和300多種食物雙語(yǔ)：舌尖上的中國(guó)為何這么火？A Bite of China, a mouth-watering late-night documentary television series featuring delicious Chinese food, has attracted countless viewers, and moved many to tears。舌尖上的中國(guó)，一檔使人垂涎欲滴以中國(guó)美食為主題的深夜檔電視系列節(jié)目，吸引了無(wú)數(shù)觀眾的目光，使得許多

20、人潸然淚下。Given its subject matter and time slot, A Bite of China was initially considered a "weak player" on TV. Surprisingly, the documentary became popular immediately after airing, and has made viewers go beyond thinking about delicacies。由于它的主題以及播放檔期，舌尖上的中國(guó)一開(kāi)始被認(rèn)為是電視節(jié)目中的“弱者”。令人驚喜的是，這部紀(jì)錄片一經(jīng)播

21、出，便立即變成了熱門(mén)，也使得觀眾的思考超越了美食本身。"Man is what he eats," said Ludwig Feuerbach. From its very beginning, A Bite of China is not just a documentary about food. "The scenes of digging for bamboo shoots, hanging hams, catching fish using a net, opening a steamer filled with white steamed buns,

22、and pulling wheat dough into thin strands for noodles move us to tears. What a lovely China!" a viewer said?！叭顺允裁矗统墒裁础?，Ludwig Feuerbach這樣說(shuō)道。從它的誕生伊始，舌尖上的中國(guó)就不僅僅是一部有關(guān)食物的紀(jì)錄片?！澳切┩谥窆S、晾火腿、撒網(wǎng)捕魚(yú)、打開(kāi)裝滿(mǎn)了白饅頭的蒸籠以及把面團(tuán)做成細(xì)面條的種種鏡頭讓我們感動(dòng)，讓我們落淚。中國(guó)多可愛(ài)?。　币粋€(gè)觀眾說(shuō)到。A Bite of China is a serious documentary providing a un

23、ique view of Chinese as well as the relations between people and food and between people and society from the perspective of food。舌尖上的中國(guó)是一部嚴(yán)肅的紀(jì)錄片，從美食的角度，以獨(dú)特的視角展示了中國(guó)人，也展示了人與美食以及人與社會(huì)的關(guān)系。The touching documentary reminds some people of their mother, and makes some realize that every grain comes from har

24、d and laborious toil. Some people see patriotism in the documentary, and some consider it a great cultural export。這部令人動(dòng)容的紀(jì)錄片使人們想起了媽媽的味道，也使一些人意識(shí)到“誰(shuí)知盤(pán)中餐，粒粒皆辛苦”的道理。一些觀眾從節(jié)目中看到了愛(ài)國(guó)主義，而一些人覺(jué)得它是一個(gè)很好的文化輸出。How did this documentary achieve a tremendous influence beyond its subject matter in such a short time?這檔

25、紀(jì)錄片是如何在短時(shí)間內(nèi)，掙脫了主題的束縛，造成巨大影響力的呢？"It is not empty propaganda about China's splendid food culture. Instead, it shows the techniques used in making food and their production process as well as the lives of ordinary people, thus striking a chord with the audience," an Internet user said. Th

26、e success of the documentary should be attributed to sincerity and reality. Nowadays, many works of art that have high investment, high technology, and magnificent scenes lack nothing but sincerity and reality?！八⒉皇歉砂桶偷匦麄髦袊?guó)的燦爛美食文化。而是展示了制作美食的技藝以及它們的制作過(guò)程，還有老百姓的生活，這才在觀眾心中引起了美妙的共鳴。”一位互聯(lián)網(wǎng)用戶(hù)說(shuō)。這檔紀(jì)錄片的成功要?dú)w功于

27、真誠(chéng)與真實(shí)。如今，許多的藝術(shù)作品擁有高投資、高科技、大場(chǎng)面，唯獨(dú)缺少真誠(chéng)與真實(shí)。It is said sarcastically that Americans like to shoot sci-fi films because they have no history, while Chinese like to shoot time-travel dramas to the past because they have no future. The correctness of this arbitrary conclusion is debatable, but it has raise

28、d a thought-provoking question. Works that are created behind closed doors and fail to reflect reality or that only focus on the luxury lives of a few people and ignore ordinary people's desire for ample food and clothing will not touch people's hearts, be they about traveling to the past or

29、 the future。人們不無(wú)諷刺的說(shuō)，美國(guó)人喜歡拍攝科幻片，是因?yàn)樗麄儧](méi)有歷史，中國(guó)人喜歡拍攝穿越劇，是因?yàn)樗麄儧](méi)有未來(lái)。這一主觀判斷的正確性是有爭(zhēng)議的，但是也提出了一個(gè)發(fā)人深省的問(wèn)題。那些閉門(mén)造車(chē)沒(méi)能反映真實(shí)的作品或者只是關(guān)注到少數(shù)人的奢華生活而忽視老百姓對(duì)于豐衣足食的追求的作品是不會(huì)觸及人們的心靈深處的，縱使穿越到過(guò)去還是飛越到未來(lái)都無(wú)濟(jì)于事。A Bite of China shows that a commercial documentary promoting patriotism can be full of touching details, that the emotions

30、 of ordinary Chinese people should be exhibited even in publicizing China overseas, and that even a completely commercial program can achieve both artistic and commercial success。舌尖上的中國(guó)表明了一部推動(dòng)愛(ài)國(guó)主義的商業(yè)紀(jì)錄片可以處處動(dòng)人，老百姓的情感也應(yīng)該得到展示，甚至要想辦法將中國(guó)推向海外。而它也說(shuō)明了即使是一部純商業(yè)節(jié)目，也能取得藝術(shù)與商業(yè)的雙豐收。"We made this documentary w

31、ith our respect and love for food," said director Chen Xiaoqing. Being sincere is the most important thing for artists because they cannot move others unless they themselves are first moved, and cannot convince others unless they themselves are first convinced. Sincerity is the "secret&quo

32、t; for making this documentary so popular, and every cultural creator should learn from its success。導(dǎo)演陳曉卿說(shuō)：“我們是懷著對(duì)于美食的尊重與熱愛(ài)制作這部紀(jì)錄片的?！闭嬲\(chéng)對(duì)于藝術(shù)家來(lái)說(shuō)是最為重要的，因?yàn)橹挥凶约合缺淮騽?dòng)，才能打動(dòng)他人；只有自己首先感到心悅誠(chéng)服才能使他人感到有說(shuō)服力?！罢嬲\(chéng)”便是這檔紀(jì)錄片火爆的“秘密”，每一個(gè)文化創(chuàng)造者都應(yīng)該從它的成功中學(xué)到一些東西。The tantalizing second season of "A Bite of China" has i

33、gnited a buzz of expectation among its viewers to travel to places from where the mouth-watering food featured in the documentary originated.誘人的舌尖上的中國(guó)（第二季）在觀眾中引發(fā)了一陣旅游熱潮片中介紹到的美食令人垂涎三尺，而他們正想去這些美食的發(fā)源之地，一探究竟。Take the tourism market of Guangzhou for instance. Several travel agencies and tourism websites

34、have launched hundreds of travel routes themed on exploring the gourmet food featured in A Bite of China. Most of the gourmet food trips focus on the delicacies mentioned in the documentary, such as Sichuan spicy sausage, Leshan tender tofu pudding, authentic Shanghai Cuisine, Leishan fish sauce etc

35、.拿廣州的旅游市場(chǎng)舉個(gè)例子，數(shù)家旅行社和旅游網(wǎng)站已開(kāi)設(shè)了數(shù)百條相關(guān)的旅游線路，探索舌尖上的中國(guó)中提到的美食。大多數(shù)美食之旅都聚焦于片中提到的美味佳肴，比如四川麻辣香腸、樂(lè)山嫩豆花、上海本幫菜和雷山魚(yú)醬等。The newly launched travel packages are about the same price as the regular routes, there are also some high-end ones claim to have invited renowned chefs to teach tourists how to cook famous dishes,

36、 and their price is triple that of the regular ones, although they are still in high demand.這些新開(kāi)設(shè)的旅游套餐與常規(guī)線路收費(fèi)差不多。也有一些高端旅游套餐，聲稱(chēng)會(huì)邀請(qǐng)一些知名廚師來(lái)教游客如何烹制名菜。這些套餐的收費(fèi)為常規(guī)線路的三倍，盡管如此，它們的市場(chǎng)需求量仍然相當(dāng)可觀。休閑英語(yǔ)：舌尖上的吃貨那些不容錯(cuò)過(guò)的中國(guó)美味（五）2014-05-20新的一天，大家都要好好吃飯哦海詞小編帶領(lǐng)大家繼續(xù)“舌尖上的旅行”，我們今天去領(lǐng)略一下北方的那些菜肴或點(diǎn)心吧！Shandong province: Dezhou ste

37、wed chicken山東?。旱轮莅请uThe dish: The chicken skin is bright and ruddy, and the meat is fat and tender. When eating it hot, diners simply grip the feet and shake it, and the meat separates from the bones. Sweet-smelling and tasty, it is the traditional flavor of Dezhou.菜肴：雞皮光亮，色澤紅潤(rùn)，肉質(zhì)肥嫩。熱吃時(shí)，手提雞骨一抖，骨肉隨即分離

38、，香氣撲鼻，味道鮮美，是德州傳統(tǒng)風(fēng)味。Hebei province: Lvrou huoshao (donkey meat sandwich)河北省：驢肉火燒The dish: Donkey meat is high in protein, low in cholesterol and has a finer fiber than beef. It's leaner than pork and lacks the funky odor of mutton. Sliced donkey meat is stewed and served between two pieces of Cia

39、battalike bread to make a Hebeistyle sandwich.菜肴：驢肉蛋白質(zhì)含量高，膽固醇含量低，而且比牛肉纖維細(xì)；驢肉又比豬肉瘦些，也沒(méi)有羊肉那股膻味。片好的驢肉是燉好的，夾在兩片像意大利脆皮面包模樣的餅子中間，這樣就做好了河北風(fēng)格的三明治了。Tianjin: Goubuli (Go Believe)天津：狗不理包子The dish: Goubuli's stuffed buns are known for their generous filling, which is succulent but not greasy. This famous sn

40、ack was created during the late Qing Dynasty by a native of Wuqing County, who had the nickname "Doggy". At the age of 14, Doggy left home and came to Tianjin, where he was an apprentice to a restaurant specializing in stuffed buns.菜肴：狗不理包子以餡兒聞名，汁多卻不油膩。這一著名的小吃是由晚清的一個(gè)綽號(hào)為“狗子”的武清縣人發(fā)明的。14歲那年，“

41、狗子”到天津城學(xué)做包子。Liaoning province: Xiaoji dun mogu (Chicken and mushroom stew)遼寧?。盒‰u燉蘑菇The dish: The Liaoning people are known for being extremely straightforward and generous, and their cuisine reflects these traits. Not as delicate as the culinary culture of the south, Liaoning dishes are known for st

42、rong, rich flavors and hearty portions. In the cold of northeast China, families huddle together on a heated bed to share a dish of stewed chicken, hazel mushroom and potato noodles to help pass the harsh winters.菜肴：遼寧菜風(fēng)格反映了遼寧人享有盛名的直爽與豪邁性格。和南方精雕細(xì)酌的烹飪手法不同，遼寧菜味道重分量足。在中國(guó)寒冷的北方，人們喜歡圍聚在炕上，分享由燉蘑菇和苕粉混合制成的大雜

43、燴來(lái)抵御嚴(yán)寒的冬季。Jilin province: Korean cold noodles吉林省：朝鮮冷面The dish: Korean spicy cold noodle, also name in Naeng myun and naengmyoen, is a traditional Korea dish in northeast China. The noodle is flexible and chewy, cool and fresh, costs cheap but taste delicious. It is one of the never miss dish for tou

44、r in northeast China. Visitor can take the cold noodles in Korea restaurants around all corners in Jilin City.菜肴：朝鮮冷面又稱(chēng)冷面或涼面，這是中國(guó)東北地區(qū)朝鮮族傳統(tǒng)的主食。面條柔軟，富有嚼勁，清涼爽口，便宜卻美味。如果您去東北的話(huà)，絕對(duì)不要錯(cuò)過(guò)這道菜。游客可以在吉林市的各個(gè)韓國(guó)店里吃到哦這期海詞小編帶大家繼續(xù)“舌尖上的旅行”，今天的菜肴可是很豐盛的，海鮮、冷盤(pán)、不同的美味雞應(yīng)有盡有，大家準(zhǔn)備好了嗎？Fujian province: Buddha jumps over the wall

45、 (Fo tiao qiang）福建省：佛跳墻The dish: Legend has it that this dish is so irresistible that Buddha jumped over the wall for a taste. The dish is made of 18 pricey ingredients, including shark fin, abalone, sea cucumber, ginseng and scallops, all simmered together for hours with premium Shaoxing rice wine.

46、菜肴：相傳佛跳墻這道菜美味難擋，佛都從墻頭跳過(guò)前來(lái)品嘗。這道菜由包括魚(yú)翅、鮑魚(yú)、海參、人參和扇貝等18種食材做成，所有食材再加些上好的紹興米酒，經(jīng)小火煨數(shù)小時(shí)即可。Shanxi province: Pingyao beef山西?。浩竭b牛肉The dish: Pingyao beef with a long standing reputation, whose origin is unknown. In Qing dynasty, it was highly praised in the whole region of Shanxi. Duting the era of Jiaqing empe

47、ror in Qing dynasty, a citizen named Lei Jin Ning, established a beef store called Xing Sheng Lei in Wen Temple Street, which was managed by three generations for more than 100 years. It uses a superior calf leg which is cooked and pickled. The traditional technique is unique in its slaughtering of

48、the cow, cutting the meat, pickling it, and then stewing. It is also particular about the amount of water and salt, and different seasons.菜肴：平遙牛肉極負(fù)盛名，起源年代無(wú)考，清代時(shí)已譽(yù)滿(mǎn)三晉。清嘉慶年間，邑人雷金寧及其子孫三代，在平遙城內(nèi)文廟街設(shè)有興盛雷牛肉鋪，長(zhǎng)達(dá)百余年。平遙牛肉選用上等的小牛腿烹調(diào)腌制而成。傳統(tǒng)的宰牛技巧獨(dú)特，將牛肉片下來(lái)，經(jīng)過(guò)腌制，然后燉熟。這道菜對(duì)水量、鹽和季節(jié)均有講究。Jiangxi province: Sanbeiji (Ste

49、wed Chicken with Three Cups Sauce)江西?。喝uThe dish: Sanbeiji is a famous chicken dish in Jiangxi cuisine. The dish derives its name from the three cups of sauces required. For each chicken, a cup each of soy sauce, rice wine (usually mijiu although it may be mixed with Shaoxing jiu), and sesame oil a

50、re added. The chicken, together with the sauces, is cooked in an earthenware pot on high heat for ten minutes, then on low heat to allow the sauces to be absorbed by the meat.菜肴：三杯雞是江西菜中的著名菜肴。此菜名源自制作需要的三杯調(diào)味料。每一只雞的制作都需要一杯醬油、一杯米酒（通常為米酒，但也可加入紹興酒）和一杯香油。將這些醬汁與雞一起放入陶罐中高火煮十分鐘，然后小火熬煮，直至醬汁完全被雞肉吸收。Henan province: Huimian (Henan br