Riding the wind of rebirth

Chapter 653 Extra Points
"Then what do you mean, do you really want her to come?" Hu Chu asked.

"Actually, except for some professional vocabulary and excerpts of ancient Chinese passages in my book, the rest of the content in my book is fairly simple. Fu Xia must have no problem translating it."

"For some professional vocabulary, the English version may need to introduce more pictures and notes to make it easier for foreigners to understand. In fact, there is no need to be afraid of ancient Chinese. If you encounter any difficulties, even if I can't help you, there is still Grandpa, Master, Dan Zeng Can the master ask for advice?"

Regardless of the fact that Master Danzeng is a monk, he is also a serious international student studying at Oxford University. He is quite proficient in Tibetan, Chinese, English, and ancient Chinese, Tibetan, Chinese, and English. Otherwise, he would not dare to bring foreign students.

When Zhou Zhi said this, Director Hu actually felt that there was some truth to it, so he said, "You are at your master's place now? That's just right, you call Fu Xia, let's talk together."

"Then let's talk about the riverside outside the Shu University International Student Building. There is a tea garden beside it, and the scenery is nice."

"Okay, you guys go to drink tea first, and wait for me to arrive."

After hanging up the phone, Zhou Zhi said to Gu Youwen: "Grandpa, this matter has come to you, and I have to meet Fu Xia and Director Hu."

"Go." Gu Youwen has already heard what is going on: "It is our responsibility to spread Chinese culture, and it should be."

When I came to the compound of the International Student Building, although it was a holiday, it was also heavily guarded. The old man at the gate knew that Zhou Zhi was a Chinese, and stopped him: "Hey, who are you looking for, classmate? You can't have classes inside. Your teacher is Who, I will notify him to come out."

The difference from "A Bite of China" is that such a writing method must undoubtedly include countless knowledge and allusions in terms of time, geography, humanities, history, etc. Therefore, although it is a book about Sichuan cuisine, it contains a lot. The amount of information, people are not so much reading a gourmet book, it is better to say that they follow this book and take an "in-depth tour" of Sichuan, which is the reason why it is so popular.

……

"What are you reading, Elbow?"

"That's right!" Fu Xia nodded her head.

The uncle is so familiar with this business, it seems that the business of the foreign teachers in the building is quite good.

"I don't know which room, her name is Fu Xia, an overseas student from England, ah, her tutor is Master Dan Zeng."

Zhou Zhi couldn't help laughing: "Master, I'm not here to find a foreign teacher, but I have a friend who is a foreigner, and he lives here."

The beginning is naturally to introduce the geographical and cultural environment of the Sichuan Basin, and introduce the fundamental reason why Sichuan cuisine can become a large family here. The first five volumes of the book are actually divided into contexts based on regions, which are roughly divided by the four roads of Chuanxia in the Song Dynasty. Taking the Shanghebang, Xiaohebang, and Xiahebang cuisines formed by the Minjiang River, Tuojiang River, Yangtze River, and Jialing River as an index, it reveals a food map bit by bit.

"Didn't you hire a foreign teacher for English tutoring?" The uncle looked Zhou Zhi up and down, and immediately became vigilant: "This is the Shu University International Student College, you can't just enter it, just leave as soon as you have nothing to do!"

"However, he never came back. Following his failure, these treasures were buried in the long river of history and disappeared without a trace. Only this story was left to Chengdu."

"Fu Xia? Wait." After finishing speaking, the uncle raised his voice, "[-]! Fu Xia! Someone is looking for you!"

Zhou Zhi and Fu Xia were sitting by the riverside enjoying the beautiful scenery. There was a small tea table between them, and a bowl of tea was placed next to each of them. This was the usual way of leisure for people in Shudu.

"Uncle Wang, who is looking for me?" A lazy voice came from upstairs after a while, and the girl probably hasn't woken up yet.

"A child! It's about the same as a high school student who came to class!" The uncle roared, then turned his head and asked Zhou Zhi, "What's your name?"

"The stone ox is against the stone tiger, gold and silver are ten thousand and five thousand five hundred and fifty, someone can see through it and buy the capital of Shu."

The water of the Jinjiang River is fairly clear. On the other side of Binjiang Road, there is a terrace that resembles a small square. Zhou Zhi reckons that this was the ferry back then.

"The Chinese culture is extensive and profound." Fu Xia also couldn't understand: "But Uncle Wang's room is called the 'communication room'. I checked the meaning of the communication, isn't that what it should be?"

The success of "Sichuan Taste" is actually a big reason for adopting the style of the famous documentary "A Bite of China" in later generations, with delicate brushstrokes and emphasis on the conveyance of the senses through words.

"Well, you have so many stories. Any street or bridge is an interesting story."

"The capital of Shu was very rich in ancient times, and it was known as the land of abundance. At the end of the Ming Dynasty, there was another large army of farmers. The leader was Zhang Xianzhong. They entered here and established a short-lived dynasty."

"Oh elbow, you're back?!" Fu Xia's happy voice came from the yard: "I'll come down right away, you wait for me..."

The uncle yelled upstairs again: "He said his name is Zhou Zhi!"

There is also the remains of a wharf and a stone ox on the river beach over there.

It was only then that Zhou Zhi realized that some upstart parents now want their children to learn "authentic" foreign languages, so they directly hire foreigners as teachers.

"I think the doorman in your building is very funny." Zhou Zhi suddenly asked another question: "Is he yelling differently from me? It's like it's his task."

"What class?" Zhou Zhi was puzzled.

"Zhou Zhi."

"Master Dan Zeng praised me like that!" Fu Xia was delighted, and took out a notebook from her schoolbag: "Yuzi, this is the beginning of my translation of "Sichuan Taste", please see if it works."

In the next three volumes, more modern and modern things are added, as well as the earth-shaking changes in people's lifestyles since the book was opened, and the impact of these changes on society, families and individuals.

Now it has become a tea garden, facing the Jinjiang Taotao River, diagonally across the river is Jinjiang Park, where Xue Tao's Huanhualou and Huanhuajing are located.

The sixth volume of "Sichuan Taste" expands the map of traditional Sichuan cuisine and adds cuisines from ethnic minority areas such as Qiang, Tibetan and Miao.

"There's another dish, right?" Zhou Zhi smiled.

"Hahahaha..." Zhou Zhi couldn't stop laughing: "Yes, yes, yes, that's true, Fu Xia, your Chinese level has really improved by leaps and bounds!"

"Later, Zhang Xianzhong was defeated. According to historical records, he hid all the wealth he had looted over the past few decades in logs, which sank into the river estuary. At the place where the treasure sank into the river, he set up stone bulls and stone tigers across the river to facilitate future digging."

"Which room and what is it called?"

For example, Yuzhou small noodles, from the earliest Yuzhou dandan noodles, wrote about the "street small noodles" opened by the laid-off workers of woolen mills, and found the soul support for a snack.

Little do they know that those with blond hair, blue eyes and high nose are not necessarily British. Although most of them can speak English, in fact, even Canadians have accents, which may not be authentic.

Zhou Zhi's English level is very high, and he has no trouble reading Fu Xia's translations.

Fu Xia's translation is actually quite good, inheriting the eloquent style of Zhou Zhi's book, adding brackets in many places, and writing some notes about the allusions and vocabulary in the book inside the brackets to facilitate foreigners' understanding.

For example, when Zhou Zhi wrote about the Yufu tribe, Fu Xia connected it with cormorants and put brackets in it to explain how Chinese fishermen use cormorants to catch fish.

The notes in these brackets, with the eyes of foreigners, introduce things that Chinese people are familiar with but they feel novel and strange, injecting a lively interest into "Sichuan Taste", which should be said to add points to the original work .

(End of this chapter)