中译英｜中餐刀工
【原文——节选自（英）扶霞•邓洛普《鱼翅与花椒》 第五章“刃上神功”】
刀工是中国厨房里的基本功之一，与火候和味道一样重要。中餐这种精细到极致的刀工，生发出了非常复杂庞大的词汇。大厨们常挂在嘴边的有三种基本刀法，切、片、斩（或称“砍”）。考虑到菜刀的角度和切菜的方向，这三种基本方法至少可以有十五般变化，每种都有独特的称呼。
【参考译文】
The use of knife is as fundamental as fire control and flavor in the Chinese cuisine. Extreme precision in cutting has given birth to a complex and comprehensive vocabulary among which vertical slicing (“qie”), horizontal slicing (“pian”), and chopping (“zhan” or “kan”) are three basic ones often mentioned by chefs. Different cutting angles and directions allow these three basic methods to diversify into at least fifteen variations, each with a different name.
【英文原文】
Cutting is one of the fundamental skills of the Chinese kitchen, as central to it as the application of fire and flavour. The meticulous Chinese approach to cutting has spawned a highly elaborate vocabulary. Chefs speak of at least three basic ways of cutting, including vertical slicing (qie), horizontal slicing (pian) and chopping (zhan or kan). When the angle of the knife and the direction of cutting are taken into account, these multiply into at least fifteen variations, each with a different name.
关于这位作者：英国美食作家扶霞·邓洛普，我们在20年的时候翻译过一篇相关文章，大家可以看看，讲的是云南美食，超链如下：隐匿的中国宝藏
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