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主题：[评选结果]【.♡忆北京，译北京♡.——第一期】--豆腐脑白

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[评选结果]【.♡忆北京，译北京♡.——第一期】--豆腐脑白-

由爱词霸主持的：【漫画英语】--♡.爱我北京♡.-- 主题活动，第一期-豆腐脑白-翻译比赛到此也落下了一段帷幕！！！

首先应感谢广大词友对此活动的支持与参与。及智阳动画对此本活动的赞助，还有幕后支持的很多朋友！！！本应于上周

公布比赛结果的，但由于国庆放假的原因，比赛结果推迟到现在才公布。

三等奖获得者：pobelgollum

奖品为：老北京卡通形象萝卜兔12星座手机链一套

恭喜你！

二等奖获得者：英206

奖品为：老北京纪念记事本一套

恭喜你！

一等奖获得者：猪精再现

奖品为：老北京小吃系列动画片图书光盘一套

恭喜你！

本活动最终解释权为爱词霸所有，翻版必究

附：活动帖【.♡忆北京，译北京♡.——第一期】--豆腐脑白

以下１－１２楼为翻译原文及评论，仅供欣赏。

请获奖的词友及时发站内信与我们联系

敬请关注第二期活动，　即将推出！！！

最后由 ~九公主~ 于 2008-10-08 06:50:41编辑

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************************************************************************* Sunshine is Wonderful~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ \*/\*/\*/\*/\*/\*/\*/\*/\*/\*/\*/\*/\*/\*/\*/\*/

楼主 Date: 2008-10-08 04:06:01

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豆腐脑白

豆浆点卤聚成团

腐嫩洁白细腻鲜

脑软汁浓香四溢

百家老店美名传

这豆腐脑白打清同治年间开始一直到今儿个，期中经历了四代人，每代都为这块老招牌添了不少彩儿。可今儿个咱就说说现在的当家的白华——白掌柜。白华为豆腐脑白的改进做出了巨大的贡献噢!

咱们先说选料，为了让白家的卤汁更适合现代人的口味，白华可下了不少功夫！光是酱油的选择上就不下百次！用白掌柜的话说就是：“不一定是最好的，但一定要最合适的”卤里的肉也一定是羊的后腿肉。卤里的香菇也是按比例来的，有干有湿。为了卤的鲜味，白掌柜还专门用口蘑来做汤，由此可见，白家的东西真的是“东西少不敢减其功，价格低，不敢省其料”最后配上白家的辣椒和芝麻烧饼~~~~~~~美啊！！！！

在以下的翻译的标注中：

红色文字部分是感觉较好或较有特色之处，
蓝色部分是有些疑问之处。

最后由 ~九公主~ 于 2008-10-08 04:20:11编辑

沙发 Date: 2008-10-08 04:08:10

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41楼

[参赛--1]

Tofu Pudding of the Bais
Soybean milk with bittern makes Tofu Pudding..
Tofu is tender, white, refined and fresh.
Pudding is soft, juice is thick and savory is all around.
For Tofu Pudding, hundreds of the Bais’ old restaurants become famous.

Tofu Pudding of the Bais appeared in Tongzhi Year of Qing Dynasty till today, through four generations and each generation won good reputation for this old restaurant. Now let’s talk about Baihua who is ruling the roost. He once made great contributions to improving Tofu Pudding of the Bais.
Let’s first say something about his picking () materials. To make bittern of the Bais’ much tastier of modern people, Baihua did a lot. He picked only soy for at least a hundred times. He said, “Choose the most suitable not the best.” Then the meat he used in bittern must be meat from sheep’s hind leg. What’s more, even dry and wet mushroom was added to bittern pro rata. Baihua even chose special mushroom to add freshness of bittern. From this, it could be seen that Tofu Pudding of the Bais really proved a saying, efforts couldn’t be reduced though quantity is few, and materials couldn’t be cut though price is low. Finally together with pepper and seamed baked wheat roll of the Bais, Tofu Pudding was very delicious.
最先参与翻译的，非常谢谢，翻译得很不错，个人很欣赏的！

板凳 Date: 2008-10-08 04:16:54

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48 楼89 楼, same person＋６０楼

[参赛--2］

　　　Beginning from （）Tongzhi period of Qing dynasty, the Toufu Pudding has been through 4 generations, all of the four generations did a great job and made the Toufu Pudding more and more famous. Today let's discuss （）manager baihua-bai shopkeeper presently.he is made great contributions to the improvement of the technology of toufu pudding！
　　　Firstly, let's talk about the ingredients. In order to make the gravy agree with modern people's taste, Bai Hua did put a lot of efforts into the ingredients. For example, He tried no less than a hundred times before he decided which soy to choose. Just as Bai said, “It needn't to be the best one, but it must be the most suitable one.”. The meat in the gravy must be from the back legs of sheep. Then mushrooms, both dry mushrooms and wet ones are needed in a particular proportion. In addition, for the taste and freshness of the gravy, Tricholomagambosum is Bai's only choice. Now we can get the conclusion that Bai's Toufu Pudding matches an old saying perfectly: “No efforts will be spared even though the quantity is small; No material will be cut away even though the price is low.”. In the end, put Bai's pepper into the Toufu Pudding and enjoy it with baked sesame－seed cake. Yummy!!!
把三个楼层的综合在一起，就完整了。而且翻译得很不错哦。

4 楼 Date: 2008-10-08 04:29:46

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69 楼
[参赛--4]
soybean-milk, bittern, there you go
put it into a hole
baby,make it slow
pull it out,and you gonna show
white like snow
tender like a whore
juice,mild ,just so you know
check it out ,not from a grease spoon
but all comes from a big tofu store.

富有想象力，一些幽默，一些词用法（蓝色）尚需斟酌。

最后由 ~九公主~ 于 2008-10-08 04:34:29编辑

5 楼 Date: 2008-10-08 04:31:17

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70 楼
[参赛--5]

Add sauce into soyabean milk turn （）to Toufu pudding.
It looks tender, pure, and fresh, tastes soft, thick sauce, and aroma.
Thus, the old triditional store of Bai is always on the tip of citizen people.

Toufu pudding Bai comes down by four gernerations, from Tongzhi period of Qing dynasty. Each of them took much technology improvement into it.
Now, let me introduce the prescent store keeper Bai Hua to you. He made a great contribution on Toufu pudding Bai. Aim for the sauce could be favored by the morden people, he do much work on material choosing. Frist is the soy sauce. He tasted at least one hundered of times for choosen the right one. Like he said: “ It must be the best suitable, but not the best.” Second, the meat in the sauce must be the crus of mutton, and then the mushrooms are prepared by proportion, both have dried and wet. Moveover, for the sake of the sauce tasted could be more fresh, Koumo（also a kind of marshroom） is added by Bai designedly. Therefore the food of Bai can be appraised as: “ less, but couldn’t cut down its working procedure; cheap, but couldn’t save its material, too.”
Finally, mixed the family pepper and sesame baking cake of Bai, wow, delicious! Can’t discribe.

很多单词写得不对哦，

第一段翻译的很好！余下的语法值得推敲（尤其是蓝色部分）

最后由 ~九公主~ 于 2008-10-08 04:40:21编辑

6 楼 Date: 2008-10-08 04:39:29

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83 楼—P2& P3

【参赛--6】

Until now from the period of Tongzhi Emperor in Qing dynasty, “Tofu Naobai” has been exited for four generations who has made it better and better. Today, let’s talk about a person named Baihua who made a great contribution to the improvement of “Tofu Naobai”.
First, let’s talk about material selection. In order to make the brine succus more suitable for modern people, Baihua did many experiences and tried many ways. Take the sauce selection for example, Baihua has done more than one hundred times. Just like what Baihua has been said, “it may be not the best, but must be the most suitable.” The meat in the brine must come from the back leg of sheep. And the mushrooms in the brine must be in proportion, some is wet and another is dry. For the fresh and delicious of brine, Bai also takes the “kou mo”for soup in particular. From above we can see that the “Tofu Naobai” of Family Bai really can be called, “ little but no work cutting, lower price but no material less.” At last, eating together with the hot pepper and braked cake~~~~~~~ oh, delicious!!!!!

7 楼 Date: 2008-10-08 04:42:36

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96 楼
[参赛--8]

Bai's Tofu Pudding
Ancient magic freezes the soy milk, Douhua presents
Tender, white and fresh, soft tofu in the sauce
Delicate fragrance smells
Bai's legend recounts
Doufunao Bai started in Tong Zhi years of Qing dynasty, it has been running by four generations of Bai’s family, each of them did their particular contributions. The current outstanding head is Bai Hua, who did awesome work for the evolution of Doufunao Bai.
What materials do they use? In order to let the sauce be adapted to trendy taste, Bai Hua made huge effort. Hundred times of test for soy sauce is merely the tiny part of his renovation. In Bai Hua’s word “ It doesn’t have to be the best, but it must be the perfect!” The meat in the sauce is solely from the back legs of lamb. Mushrooms are added by accurate proportion,both dried and wet. To maintain the fresh taste, the soup is simmered with KouMo. The Bais's principle is ”No process ignored for bit, No ingredient reduced for cheap”.
Now let’s take a tofu pudding, accompany with the Bai’s chili dip and sesame shaobing ~~~~~~~~~~~Yummy!!
很完整的翻译，整体不错哦

8 楼 Date: 2008-10-08 04:44:06

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100 楼
[参赛--9]　
For the poem !

Brine bunches bean juice up into conglobations
the tender, green and smooth Tofu,
the soft Jelly with viscous sauce,
makes this dish appetizing,
and the brand flourished into
hundreds of eateries!

对诗的翻译
诗歌中比较接近原文的。诗歌中的　Ｎｏ１

9 楼 Date: 2008-10-08 04:46:37

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103 楼
[参赛--10] this white curd brain, Qing Tong Zhi years until the beginning of today. Has gone through four generations. Each generation for this old Tim sign a lot of clour. but today ,us talking about the shopkeeper, Baihua,----Mr. white shopkeeper. Baihua order this white curd brain made tremendous contributions.
first ,choice of materials.In orde for the white Home soy sauce juice more suitable for modern tastes,

完成了部分翻译，应该继续下去哦，红色部分用词不错，值得鼓励！
然后就是英语语法尚需提高～～～

最后由 ~九公主~ 于 2008-10-08 04:49:47编辑

10 楼 Date: 2008-10-08 04:48:22

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109 楼—P2&P3

[参赛--11]
The toufunaobai has be passed by four generations from QingTongZhi period who added honor into it each.Now let's talk about the master Bai called BaiHua.Baihua do a great contribute to the improvment of toufunaobai!First the ingredients,for the matching of the sauce and people's tastes Baihu has done a lot of works!Only on the selecting of soy sauce it has cost BaiHua at least hundrend times.as BaiHua said,it is not necessorily the best soy,but is certenly the best that fits the toufunao,the meat in the sauce is also the postieria portion of a side of lamb.The mushroom in the sauce is been divided by certain percent,dry or damp.For the flavor,Bai makes the soup with Inner Mogonlia's mushroom,from what,we can draw the conclusion that Bai's product is really elaborate while the ingredients has little,is cheap but much work.Finally,coupled with Bai's pepper and sesame cakes,it's delicacy over your imagination!

较好地忠实原意。拼写错误改正后会更好。

11 楼 Date: 2008-10-08 04:54:24

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110 楼

[参赛12]---P2&P3

Jellied Beancurd Bai is one of the famous Unique Traditional Chinese Foods. As the most well-known snack, Bai’s jellied beancurd has gone through four generations since Tongzhi period of the Qing Dynasty. Each of them made a great contribution to this old facia. Now let’s talk about Bai Hua, shopkeeper of Jellied Beancurd Bai presently. She made considerable contributions to the improvement of Jellied Beancurd Bai.Let’s start with the election of materials. The key to the jellied beancurd lies in gravy. In order to make the gravy adapt to modern tastes, Bai Hua did a lot. Even soy sauce, she has tried at least a hundred times. “Not necessarily the best, but must be the most appropriate.” she concluded. The mutton in the gravy must be taken form the hindquarters. The champignon in thick gravy also has its proportion, both dried and wet. Furthermore, she took “kou mo” in soup particularly for fresh. So it seems that, food in the Bais can be described as “Never neglect effort for a bit, never neglect quality for low price.” Now take a bowl of Bai’s jellied beancurd together with its chilli sauce and sesame pancake. Yum-yum,it’s mouth-watering！

Low price 比其它的　“cheap” 好

12 楼 Date: 2008-10-08 04:58:51

H泡泡Q

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no Sofa Support~!

13 楼 Date: 2008-10-08 05:46:36

angel666

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恭喜~~~~~~~~

14 楼 Date: 2008-10-08 06:01:31

Victorg

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。。。辛苦九公主咯。。。。呵呵。。。恭喜各位获奖得朋友。。。。以后还有这类得比赛活动哦。。欢迎大家参赛哦。。。

15 楼 Date: 2008-10-08 06:14:07

dad_Quasimodo

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获奖感言？

16 楼 Date: 2008-10-08 06:58:41

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引用dad_Quasimodo于2008-10-08 06:58发表的文章:
获奖感言？

谢谢老师哦～～～～～～～
老师国庆怎么过的？
有没有和家人出去玩？

17 楼 Date: 2008-10-08 07:00:36

dad_Quasimodo

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家里蹲啦。

上网，看词霸，不亦悦乎！

18 楼 Date: 2008-10-08 07:06:58

dad_Quasimodo

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一般好像就称作豆腐脑，为什么又叫豆腐脑白？不是一样的东西吗？

19 楼 Date: 2008-10-08 07:08:51

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引用dad_Quasimodo于2008-10-08 07:06发表的文章:
家里蹲啦。

上网，看词霸，不亦悦乎！

也是哦，呆在家里看看电影也好舒服的
特别是现在天气好好～～～～～～～～～～～

20 楼 Date: 2008-10-08 07:09:26

Ks-william

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恭喜~~~~~~~~~~~

21 楼 Date: 2008-10-08 07:51:56