版權說明:本文檔由用戶提供并上傳,收益歸屬內(nèi)容提供方,若內(nèi)容存在侵權,請進行舉報或認領
文檔簡介
1、旅游餐飲翻譯中國菜名翻譯方法 Translation skills of Chinese Cuisine 飲食文化是中國傳統(tǒng)文化的重要組成部分中國菜歷史悠久,其高超的烹飪技藝和豐富的文化內(nèi)涵 令外國游客大開眼界。但是因為東西方語言和文化的差異,要把中國菜名翻譯得準確生動,并不是一件容易的事 。翻譯菜名要抓住用料,刀法,烹調(diào)法,口味幾個關鍵。v套餐套餐vset meal. regular dinner v盒飯 vBox lunch; Chinese take-awayv自助餐 vBuffet v單面煎單面煎 Sunny-side upv雙面煎雙面煎 over easyv荷包蛋荷包蛋 poache
2、d egg v茶葉蛋茶葉蛋 tea eggv白煮蛋白煮蛋 hard boiled eggs v松花蛋松花蛋 Preserved eggv炒蛋炒蛋 omelet vContinental Breakfast v 歐式早餐,主要食品有茶、咖啡、面包卷和果醬,主要為冷食。 vEnglish Breakfast v 英式早餐,主要食品為熏肉、煎蛋、烤面包和果醬,主要為熱食。 搞笑的英文菜名的翻譯 v“夫妻肺片”被譯成“man and wife lung slice”(夫妻的肺片)v“老虎菜”被錯譯成“tiger dish”(老虎做的菜) v“童子雞”被譯成“Chicken without sexual
3、 life”(沒有性生活的雞)v “口水雞”譯成“流口水的雞(Slobbering Chicken)” 搞笑的英文菜名的翻譯 v“回鍋肉”翻譯成“烹了兩次的豬肉(Twicecooked Pork)” v游龍戲鳳 chicken, shrimp, squid w/ mixed vegetable(雞,蝦,魷魚,雜菜) v 雪蛤紅蓮 bird nest red bean soup(鳥窩紅豆湯)v “宮保雞丁”譯名“公家強暴雞”(government abuse chicken) 搞笑的英文菜名的翻譯 v紅燒獅子頭紅燒獅子頭 braise the head of a lion in soy sauc
4、e (漢漢語的意思是紅燒一頭獅子的頭)語的意思是紅燒一頭獅子的頭)v干煸魚頭干煸魚頭fuck a fish head v“四喜丸子四喜丸子”翻譯成翻譯成“Four glad meat balls”(四個(四個高興的肉團高興的肉團 v麻婆豆腐麻婆豆腐v(Beancurd made by a pock-marked woman) 準確的英文菜名的翻譯 v“麻婆豆腐麻婆豆腐”音譯為音譯為“Mapo Tofu”,v“童子雞童子雞”意譯為意譯為“Steamed Spring Chicken”(清蒸雛雞),(清蒸雛雞),v“紅燒獅子頭紅燒獅子頭”按原料及制作方法譯為按原料及制作方法譯為“Braised P
5、ork Balls in Soy Sauce”(用棕色調(diào)料燉爛的肉(用棕色調(diào)料燉爛的肉丸),丸),v“夫妻肺片夫妻肺片”則譯成則譯成“Beef and Ox Tripe in Chili Sauce”(泡在辣椒醬里的牛肉和黃牛肚)。(泡在辣椒醬里的牛肉和黃牛肚)。v“咕嚕肉咕嚕肉”首先拼音,后面注明了口味首先拼音,后面注明了口味Sweet and Sour Pork with Fat 菜名的翻譯v1. 烹飪方法+原材料v2. 原料+介詞+配料v3. 原料+器皿/外包裝v如:1. 清炒蝦仁vStir fried shrimpsv2. 醋溜黃魚vFried yellow fish with vin
6、egarv3. 鐵板牛肉vBeef cooked in iron pan烹飪方法v清炒v煸v爆v炸v煎v清蒸v燉/燜vstir fryv sautev quick fryv deep fryv pan fryv steamv simmer v涮v燒v椒鹽v熏v腌v回鍋vinstant boilv braisev spicy saltv smokev salt/stuffv twice cooked菜名的藝術v螞蟻上樹v掌上明珠v桃園三結義vStir fried vermicelli/bean starch noodles with minced porkvDuck webs with eggs
7、vMashed dates, lotus seeds, and green peasv1. 直譯類v鍋貼 pot sticker(這個翻譯非常直接,鍋就是鍋,貼就是貼) v酸辣湯 hot&sour soup(又辣又酸的湯) v春卷 spring rolls(春天的卷) v檸檬牛肉 lemon beef v炒雜菜 mixed vegetable(混合在一起的菜) v叫化雞 beggars chicken(乞丐雞) 四喜丸子 four-joy meatballs(四個快樂的肉球) v清蒸魚 steam fish v火鍋 hot pot(熱鍋) v烤鴨 roasted duck v可以看到以
8、上一些翻譯,沒有涉及文化內(nèi)可以看到以上一些翻譯,沒有涉及文化內(nèi)涵,而僅僅涉及制作方法或者口味的,似涵,而僅僅涉及制作方法或者口味的,似乎比較容易成功,而類似乎比較容易成功,而類似“四喜丸子四喜丸子”這這樣的菜名譯法,看起來令人忍俊不禁。樣的菜名譯法,看起來令人忍俊不禁。 v2、音譯類、音譯類 v餛飩 won ton v叉燒 char shiu v炒面 chow mein v撈面 lo mein v炒河粉 chow fun v豆腐 tofu v麻婆豆腐 mar-boh tofu v從這類翻譯中我們可以看出中國文化遠走他鄉(xiāng),在異國生根,被異國文化所包容接納的一面。v 3、曲譯類 v中國菜名中一些非
9、常詩意的元素,用英文實在無法體現(xiàn)出來。 v白云鳳爪 chicken leg(雞腳) v四寶豆腐羹 steam tofu soup(蒸豆腐湯) v炒素丁 vegetable roll(菜卷子) v鴛鴦饅頭 shanghai buns(上海饅頭) v百年好合 red bean fresh lily bulb(紅豆百合莖)v在以上菜名中,有一些綜合了中國歷史、戲曲、民俗等方面的內(nèi)容于一身,用英文根本無法傳遞其中復雜的內(nèi)涵,于是只好用所采用的食材來予以替代。v要將中餐菜單翻譯成英文,就先得了解中餐菜名的構成及命名方法。v中餐菜名通常由原料名稱,烹制方法、菜肴的色香味形器、菜肴的創(chuàng)始人或發(fā)源地等構成。v
10、這種反映菜肴內(nèi)容和特色的命名方法叫做寫實性命名法,此外還有反映菜肴深刻含義的寫意性命名法。 牛肉的部位v由于漢語和英語的差異很大,我們在把中餐菜名由中文譯成英文的時候,應該采用寫實性命名法,盡量將菜肴的原料、烹制方法、菜肴的味型等翻譯出來,讓客人一目了然。v將以下幾點公式介紹如下,以供參考。 一、以主料開頭的翻譯方法一、以主料開頭的翻譯方法 v1、介紹菜肴的主料(、介紹菜肴的主料(major ingredient or material)和輔料)和輔料(minor ingredient): v Formula:主料:主料(形狀形狀)+(with)輔料輔料 v杏仁雞丁杏仁雞丁vchicken c
11、ubes with almond v牛肉豆腐牛肉豆腐vbeef with bean curd (tofu, doufu)v西紅柿炒蛋西紅柿炒蛋vScrambled egg with tomato v芥末鴨掌芥末鴨掌vduck webs with mustard sauce v蔥油雞蔥油雞vchicken in Scallion oil v米酒魚卷米酒魚卷vfish rolls with rice wine 2 2、介紹菜肴的主料和味汁、介紹菜肴的主料和味汁saucesauce: FormulaFormula:主料:主料( (形狀形狀)+(with, in)+(with, in)味汁味汁 二、以
12、烹制方法開頭的翻譯方法二、以烹制方法開頭的翻譯方法 v1、介紹菜肴的烹法、介紹菜肴的烹法(cooking method)和主料:和主料: vFormula:烹法:烹法+主料主料(形狀形狀) v軟炸里脊軟炸里脊vsoft-fried pork fillet v烤乳豬烤乳豬vroast suckling pig v炒鱔片炒鱔片vStir-fried eel slicesv清蒸鳊魚清蒸鳊魚 vSteamed bream fish 2、介紹菜肴的烹法和主料、輔料、介紹菜肴的烹法和主料、輔料 公式:烹法公式:烹法+主料主料(形狀形狀)+(with)輔料輔料v仔姜燒雞條vbraised chicken f
13、illet with tender gingerv 醋溜仔雞 v Fried Spring Chicken with Vinegar Saucev 辣子炒肉丁 v Stir-fried Diced Pork with Green Pepperv 3、介紹菜肴的烹法、主料和味汁:、介紹菜肴的烹法、主料和味汁: v 公式:烹法公式:烹法+主料主料(形狀形狀)+(with,in)味味v例:紅燒牛肉vbraised beef with brown sauce v魚香肉絲vfried shredded pork with Sweet and sour sauce v清燉豬蹄vstewed pig hoo
14、f in clean soup 三、以形狀或口感開頭的翻譯方法三、以形狀或口感開頭的翻譯方法 v 1、介紹菜肴的形狀、介紹菜肴的形狀(口感口感)和主料、輔料和主料、輔料 v公式:形狀公式:形狀(口感口感)+主料主料+(with)輔料輔料 v例:v芝麻酥雞vcrisp chicken with sesame v陳皮兔丁vdiced rabbit with orange peel v時蔬雞片vsliced chicken with seasonal vegetables v 2、介紹菜肴的口感、烹法和主料、介紹菜肴的口感、烹法和主料 v公式:口感公式:口感+烹法烹法+主料主料 v例:香酥排骨vcr
15、isp fried spareribs v水煮嫩魚vtender stewed fish v香煎雞塊vfragrant fried chicken v 3、介紹菜肴的形狀、介紹菜肴的形狀(口感口感)、主料和味汁、主料和味汁 v公式:形狀公式:形狀(口感口感)+主料主料+(with)味汁味汁 v例:茄汁魚片例:茄汁魚片vsliced fish with tomato sauce v椒麻雞塊椒麻雞塊vcutlets chicken with hot pepper v黃酒脆皮蝦仁黃酒脆皮蝦仁vcrisp shrimps with rice wine sauce 四、以人名或地名開頭的翻譯方法四、以人
16、名或地名開頭的翻譯方法 v1、介紹菜肴的創(chuàng)始人、介紹菜肴的創(chuàng)始人(發(fā)源地發(fā)源地)和主料和主料 v 公式:人名公式:人名(地名地名)+主料主料 v例:麻婆豆腐vMa Po bean curd v四川水餃vSichuan boiled dumpling v2、介紹菜肴的創(chuàng)始人、介紹菜肴的創(chuàng)始人(發(fā)源地發(fā)源地)、烹法和主料、烹法和主料 v公式:人名公式:人名(地名地名)+烹法烹法+主料主料 v例:東坡煨肘vDongPo stewed pork joint v北京烤鴨vRoast Beijing Duck v在中餐菜名翻譯成英文的過程中,可以采用多種不同的方法,而且每一道菜都可以從不同的角度入手進行翻
17、譯。例如,川菜中的“宮保雞丁”這道菜就有以下幾種譯法: v1.sauteed chicken cubes with peanutsv2.Gongbao chicken cubes v 3.diced chicken with chili and peanuts v 由此可見,中餐菜名的英譯方法是靈活多變的。至于我們在翻譯中應該采用哪種方法,可根據(jù)各人的習慣和具體情況確定。只要掌握了第一種以主料開頭的翻譯方法,對其它種類的翻譯方法便可以觸類旁通 。v釀豆腐釀豆腐vBean curd stuffed with minced porkv叫化雞叫化雞vbaked mud-coated chicken
18、/ beggars chickenv龍鳳會龍鳳會vstewed snake & chickenv東江鹽局雞東江鹽局雞 Baked chicken with rock salt slicesv宮保雞丁宮保雞丁saut(炒、煎炒、煎) chicken cubes with green pepperv烤乳豬烤乳豬 roast suckling pigv白灼蝦白灼蝦 steamed prawnv椒鹽明蝦椒鹽明蝦 fried prawn with spiced saltv京都排骨京都排骨 sweet and sour spareribsv糖醋魚糖醋魚 sweet and sour fishv羅漢
19、齋羅漢齋 assorted vegetarian delicacies v蠔油牛肉蠔油牛肉 fried beef in oyster saucev魚香茄子煲魚香茄子煲 eggplant with garlic sauce and salty fishv梅菜扣肉煲梅菜扣肉煲 braised pork with preserved vegetablesv鮮筍肉片鮮筍肉片 Stir-fried sliced pork with bamboo shootv腰果肉丁腰果肉丁 diced pork with cashew nutsv椒鹽排骨椒鹽排骨 spareribs with salt and pepp
20、erv尖椒牛肉尖椒牛肉 shredded beef and green pepperv泡菜泡菜 pickled vegetablev蒜香排骨蒜香排骨 baked pork spareribs in garlic v清蒸魚清蒸魚 steamed carp v紅燒豆腐紅燒豆腐 bean curd with brown sauce Dim Sum點心點心v雙皮奶雙皮奶 double-layer milk /stewed milk beancurdv蜜汁叉燒包蜜汁叉燒包 steamed barbecued pork bunv蒸饅頭蒸饅頭 steamed bun / 炸饅頭炸饅頭 fried bunv粽
21、子粽子glutinous rice dumplingv春卷春卷 spring rollsv蔥油餅蔥油餅 spring onion pancakev炒飯炒飯 fried rice, 炒米粉炒米粉 fried rice noodlev番茄汁番茄汁ketchup 對于藝術命名法的菜名,其名稱本身既不反映菜的原料,也不反映烹調(diào)方法,若要講清其意義,必須講述一個故事或一段歷史。翻譯時則先直譯出菜名的中文意思,再進行解釋。 佛跳墻 The Buddhist monk jumping over the wall-Ingredients used for the casserole are all delic
22、acies of Chinese cooking: sharks fin, sea cucumber, abalone, dried scallop, ham, chicken, duck, lamb, bamboo shoots, mushrooms and various spices. These are sealed inside the casserole and boiled for long hours, ensuring the essence of each ingredient is being extracted. Thus, besides the wonderful
23、taste, the casserole also has high nutritive values. The meaning of “the Buddhist monk jumping over the wall” is that, this dish is so delicious that the Buddhist monk can not help to jump over the wall and have a taste. 意譯法 有時人們根據(jù)菜的主料和配料色或形的特點,或烹調(diào)后總體造型給菜肴取個吉祥如意的典雅名稱,對于這類藝術命名法或虛實命名法的菜名一般采用意譯,舍形或舍音求意
24、,將其原料和烹法照實譯出。如比如,有一道菜叫“金玉滿堂”,其實就是蝦仁雞蛋湯,可如果照菜名字面意思翻譯成“Hall full of Gold and Jades”,外國客人準得大吃一驚,“How can Chinese people eat gold and jades?”這不把國人當成怪物才怪。而如果譯成“shrimp and egg soup”的話,大家就很容易理解了。 v菜單中有一道菜,名為“桃花飯”。剛一開始我把它直譯成“Peach -flower meal”。事后,漢森大使對我說,英國大使說,你翻譯的有些菜名他們看不懂。 “桃花飯”又名“三鮮鍋巴”,可譯成“Baked (Deep-f
25、ried) crisp-rice-crusts with hot sauce of three delicacies”。這個菜除了色、香、味之外,還產(chǎn)生一股熱氣和咝咝的響聲,能夠營造一種熱烈氛圍。文革期間,這個菜在北京的外交使團非常受歡迎。有些西方國家的外交官干脆把這個菜稱為“轟炸東京” “Bombardment of Tokyo”或“轟炸廣島”,“ Atomic bomb on Hiroshima”。 v大豐收,實際上是西餐中的什錦生菜沙拉,這個菜名很有創(chuàng)意??胺Q中西結合的典范。但是,只有吃過的人才知道它是什么??梢杂脻h語拼音,Dafengshou ,Big harvest,再加注:Sala
26、d of assorted fresh vegetables v驢打滾,屬于北京風味小吃,就是年糕卷沾黃豆面,如同驢在黃土地上打滾,非常形象生動,完全可以翻譯成Donkey rolling on dust- ground,再加注:Rolls made of glutinous rice flour coated with soybean flour,looks like d rolling on dust-ground. v糖葫蘆或冰糖葫蘆,北京特產(chǎn),用漢語拼音,Bingtanghulu 加注:Crisp-sugar coated fruit (haws, yam, crab apple ,e
27、tc )on a stick. Go believev狗不理包子,中國特產(chǎn),用漢語拼音,Goubuli baozi ,加注:Steamed buns filled with vegetables, meat or other ingredients, which, even in the hard days, dogs didnt eat ,because it was too oily v天津市“狗不理”集團有限公司在國家工商總局商標局注冊了“gobelieve”英文商標。“洋名”公布后引發(fā)爭議,有人認為很有創(chuàng)意,有人則認為喪失了原本的文化含義。 v中國地域遼闊,民族眾多,因此各種中國飲食口
28、味不同,卻都味美,令人垂涎。因為中國地方菜肴各具特色,總體來講,中國飲食可以大致分為八大地方菜系,這種分類已被廣為接受。當然,還有其他很多著名的地方菜系,例如北京菜和上海菜。 v China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical characteristics
29、, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. v山東菜系,由濟南菜系和膠東菜系組成,清淡,不油膩,以其香,鮮,酥,軟而聞名。因為使用青蔥和大蒜做為調(diào)料,山東菜系通常很辣。山東菜系注重湯品。清
30、湯清澈新鮮,而油湯外觀厚重,味道濃重。濟南菜系擅長炸,烤,煎,炒,而膠東菜系則以其烹飪海鮮的鮮淡而聞名。 vShandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so
31、Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafoo
32、d with fresh and light taste. v海鮮是山東菜系的主要構成。山東最著名的菜肴是糖醋鯉魚。正宗的糖醋鯉魚必須打撈自黃河。但是因為現(xiàn)在黃河的眾多污染,其他地方的鯉魚更好一些。山東菜主要是速炸,燒烤,炒或深炸。菜肴清新肥美,搭配山東本地的著名啤酒青島啤酒就完美了。 vseafood is a major component of Shandong cuisine. Shandongs most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come fr
33、om the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandongs own famous beer,
34、Qingdao Beer v四川菜系,是世界上最著名的中國菜系之一。四川菜系以其香辣而聞名,味道多變,著重使用紅辣椒,搭配使用青椒和花椒,產(chǎn)生出經(jīng)典的刺激的味道。此外,大蒜,姜和豆豉也被應用于烹飪過程中。野菜和野禽常被選用為原料,油炸,無油炸,腌制和文火燉煮是基本的烹飪技術。沒有品嘗過四川菜的人不算來過中國 vSichuan Cuisine Sichuan Cuisine is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan
35、cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, whil
36、e frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. v廣東菜系 廣東菜源自于中國最南部的省份廣東省。大多數(shù)華僑來自廣東,因此廣東菜也許是國外最廣泛的中國地方菜系。 vGuangdong Cuisine Cantonese food originates from Guangdong, the so
37、uthernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China. v廣東人熱衷于嘗試用各種不同的肉類和蔬菜。事實上,中國北方人常說,廣東人吃天上飛的,除了飛機;地上爬的,除了火車;水里游的,除了船兒。這一陳述很不屬實,但是廣東菜是各類豐富的中國菜系之一。使用很多來自世界其他地方的蔬菜
38、,不大使用辣椒,而是帶出蔬菜和肉類自身的風味。vCantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and a
39、nything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesnt use much spice, bringing out the natural flavor of the vegetables
40、 and meats. v廣東菜系,味道清,淡,脆,鮮,為西方人所熟知,常用猛禽走獸來烹飪出有創(chuàng)意的菜肴。它的基礎烹飪方法包括烤,炒,煸,深炸,烤,燉和蒸。其中蒸和炒最常用于保存天然風味。廣東廚師也注重于菜肴的藝術感。 vTasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roas
41、ting, stir-frying, sauting, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes. v福建菜系 福建菜系由福州菜,泉州菜,廈門菜組成,以其精選的海鮮,漂亮的色澤,甜,酸,咸和香的味道而出名。
42、最特別的是它的“鹵味”。 vFujian Cuisine Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their pickled taste. v江蘇菜系 江蘇菜,又叫淮陽菜,流行于在淮陽湖下流。以水產(chǎn)作
43、為主要原料,注重原料的鮮味。其雕刻技術十分珍貴,其中瓜雕尤其著名。烹飪技術包括燉,烤,焙,煨等。淮陽菜的特色是淡,鮮,甜,雅。江蘇菜系以其精選的原料,精細的準備,不辣不溫的口感而出名。因為江蘇氣候變化很大,江蘇菜系在一年之中也有變化。味道強而不重,淡而不溫。 vJiangsu Cuisine Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the fres
44、hness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is w
45、ell known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isnt too heavy; if light, not too bland. v浙江菜系 浙江菜系由杭州菜,寧波菜,紹興菜,組成,不油膩,以其菜肴的鮮,柔,滑,香而聞名。杭州菜是這三者中最出名的一個。 vZhejiang Cuisine Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tendern
溫馨提示
- 1. 本站所有資源如無特殊說明,都需要本地電腦安裝OFFICE2007和PDF閱讀器。圖紙軟件為CAD,CAXA,PROE,UG,SolidWorks等.壓縮文件請下載最新的WinRAR軟件解壓。
- 2. 本站的文檔不包含任何第三方提供的附件圖紙等,如果需要附件,請聯(lián)系上傳者。文件的所有權益歸上傳用戶所有。
- 3. 本站RAR壓縮包中若帶圖紙,網(wǎng)頁內(nèi)容里面會有圖紙預覽,若沒有圖紙預覽就沒有圖紙。
- 4. 未經(jīng)權益所有人同意不得將文件中的內(nèi)容挪作商業(yè)或盈利用途。
- 5. 人人文庫網(wǎng)僅提供信息存儲空間,僅對用戶上傳內(nèi)容的表現(xiàn)方式做保護處理,對用戶上傳分享的文檔內(nèi)容本身不做任何修改或編輯,并不能對任何下載內(nèi)容負責。
- 6. 下載文件中如有侵權或不適當內(nèi)容,請與我們聯(lián)系,我們立即糾正。
- 7. 本站不保證下載資源的準確性、安全性和完整性, 同時也不承擔用戶因使用這些下載資源對自己和他人造成任何形式的傷害或損失。
最新文檔
- 二零二五年度照明工程設計、施工與監(jiān)理一體化合同2篇
- 2024年淄博職業(yè)學院高職單招語文歷年參考題庫含答案解析
- 解三角形復習
- 二零二五年度藝術展覽LOGO設計及文化傳播協(xié)議2篇
- 2024年陽泉市第一人民醫(yī)院高層次衛(wèi)技人才招聘筆試歷年參考題庫頻考點附帶答案
- 2024年江西婺源茶業(yè)職業(yè)學院高職單招語文歷年參考題庫含答案解析
- 2024年江蘇護理職業(yè)學院高職單招職業(yè)技能測驗歷年參考題庫(頻考版)含答案解析
- 二零二五年度財務顧問與創(chuàng)業(yè)投資機構合作合同模板3篇
- 2024年杭州萬向職業(yè)技術學院高職單招職業(yè)適應性測試歷年參考題庫含答案解析
- 2024年揭陽職業(yè)技術學院高職單招職業(yè)技能測驗歷年參考題庫(頻考版)含答案解析
- 二年級上冊數(shù)學豎式計算300道帶答案
- 設備管理:設備管理的維護與保養(yǎng)
- 土特產(chǎn)行業(yè)現(xiàn)狀分析
- 組織學與胚胎學課程教學大綱
- 玻璃硝酸鉀加硬工藝
- 蘇教版五年級上冊數(shù)學簡便計算大全500題及答案
- 根軌跡分析基本概念
- 設立股權交易中心公司實施方案
- 珠海金灣區(qū)2023-2024學年七年級上學期期末數(shù)學達標卷(含答案)
- 廣西壯族自治區(qū)欽州市浦北縣2023-2024學年七年級上學期期末歷史試題
- 《輸電線路防雷保護》課件
評論
0/150
提交評論