Chapter 654 Bonus Points
"Then you really mean to let her come?" Hu Chu asked.
“Actually, except for some professional vocabulary on catering and excerpts from ancient texts, the rest of my book is fairly simple. Fu Xia will definitely have no problem translating it.”
“Some professional For vocabulary, the English version may need to introduce more pictures and annotations 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, there are still Grandpa, Master, and Master Denzin you can ask for advice."
Even though Master Denzin is a monk, he is also a serious student studying abroad. The international students at Oxford University are quite accomplished in Tibetan, Chinese, English, and ancient Chinese in Tibetan, Chinese, and English. Otherwise, they would not dare to bring overseas students.
After Zhou Zhi said this, Director Hu actually felt that it was somewhat reasonable, so he said: "Are you at your master's place now? That's just right. Call Fu Xia up and let's talk together."
"Then let's go to the riverside outside the International Students Building of Shu University. There is a tea garden there with a nice view."
"Okay, you go and drink first. Tea, wait until I arrive."
After hanging up the phone, Zhou Zhi said to Gu Youwen: "Grandpa Shi, this matter has come to your door. I have to meet with Fu Xia and Director Hu."
“Go.” Gu Youwen had already heard what was going on: “It is also our responsibility to spread Chinese culture, and we should.”
When we arrived at the courtyard of the International Students Building, even though it was a holiday, it was still heavily guarded. The man at the door knew that Zhou Zhi was Chinese as soon as he saw Zhou Zhi and stopped him: "Hey, who are you looking for, this classmate? You can't go inside during class. Your teacher is Who? I'll tell him to come out."
"What class?" Zhou Zhi was confused.
"Didn't you ask a foreign teacher to tutor you in English?" The uncle looked Zhou Zhi up and down, and immediately became vigilant: "This is the International Student College of Shu University. You can't just enter. If nothing happens, leave as soon as possible!"
Only then did Zhou Zhi realize that some nouveau riche parents now want their children to learn "authentic" foreign languages, so they directly hire foreigners as teachers.
As everyone knows, those with blond hair, blue eyes and high noses are not necessarily British. Although most people can speak English, in fact, even Canadians have accents, which may not be authentic.
The uncle is so familiar with this business, so it seems that the foreign teachers’ business in the building is pretty good.
Zhou Zhi couldn't help but laugh and cry: "Uncle, I'm not here to find a foreign teacher, but I have a friend who is a foreigner and he lives here."
"Which room is called?"
“Which room I don’t know, her name is Fu Xia, an international student from the UK, and her instructor is Master Tenzin.”
“Fu Xia? Wait,” the uncle said in a loud voice. Two! Fu Xia! Someone is looking for you!”
"Uncle Wang, who's looking for me?" It took a while before a lazy voice came from upstairs. I guess this girl hasn't even gotten up yet.
"A child! Just like a high school student coming to class!" The uncle roared, turned to Zhou Zhi and asked: "What is your name?"
"Zhou Zhi."
The uncle shouted upstairs again: "He said his name is Zhou Zhi!"
"Ouch, elbow, are you back?!" Fu Xia's happy voice came down from the yard: "I'll be down soon, you wait for me Ha..."
...
The water of Jinjiang River is quite clear. There is a small square-like platform on the other side of Binjiang Road. Zhou Zhi estimated that this was the ferry back then.
Now it has become a tea garden, facing the Jinjiang Taotao River. Diagonally across the river is Jinjiang Park, where Xue Tao's Huanhua Tower and Huanhua Well are located. There are also the remains of a pier and a stone cow on the river beach over there.
“A stone ox versus a stone tiger, worth tens of thousands of gold and silver, someone can see through it and buy the capital of Shu.”
Zhou Zhi and Fu Xia were sitting by the river admiring the beautiful scenery. There was a small tea table between them, and a bowl of tea was placed next to each other. This was a common way of leisure for Shudu people.
"Elbow, what are you thinking about?"
"The capital of Shu was very rich in ancient times and was known as the land of abundance. At the end of the Ming Dynasty, a large team of farmers, with the leader named Zhang Xianzhong, invaded here. A short-lived dynasty was established."
"Later, Zhang Xianzhong was defeated, and history books record that he used up all the wealth he had collected over decades. Some of them were hidden in the wood and sunk into the river mouth. At the place where the treasure sank, a stone cow and a stone tiger were set up across the river to make it easier to dig back later."
"But he never came back. With his failure, the treasure was buried in the long river of history, leaving only this story in Chengdu.”
"Well, you have so many stories. Every street or bridge is a fun story."
"There is another dish, right?" Zhou Zhi said with a smile.
“That’s right!” Fu Xia nodded like a fool.
“I think the doorman in your building is so funny.” Zhou Zhi suddenly mentioned another question: “Isn’t he yelling at me differently? He makes it look like it’s his mission.”
"Chinese culture is broad and profound." Fu Xia also didn't understand: "But Uncle Wang's room is called the 'communication room'. I checked the meaning of conveying. Isn't that what it should be like?"
"Hahahaha..." Zhou Zhi couldn't stop laughing: "Yes, yes, it's true. Fu Xia, your Chinese level has really improved by leaps and bounds!"
"Master Danzeng praised me like this too!" Fu Xia Feeling pleased, he took out a notebook from his schoolbag: "Elbow, this is my translation The beginning of "Interesting Stories from Sichuan", see if it works."
A big reason why "Interesting Stories from Sichuan" was successful is that it used the famous documentary "A Bite of China". "The writing style of "" is delicate and delicate, focusing on the transmission of words to the senses.
The beginning is naturally to introduce the geographical and cultural environment of the Sichuan Basin, and the fundamental reasons why Sichuan cuisine can become a major cuisine here. The first five volumes of the book are actually based on regional divisions, and are generally based on Sichuan cuisine in the Song Dynasty. The Xia Si Road is divided into three, and the Shanghebang, Xiaohebang and Xiahebang cuisines formed by the Minjiang, Tuojiang, Yangtze and Jialing rivers are used as an index to reveal a gourmet map bit by bit.
The difference from "A Bite of China" is that this kind of writing must undoubtedly include countless allusions to the time, geography, humanities, history and other aspects of knowledge. Therefore, although it is a book about Sichuan cuisine The book contains a lot of information. Rather than reading a food book, people are following this book and taking an "in-depth tour" of Sichuan. This is the reason why it is so popular. .
The sixth volume of "Interesting Sichuan Food" expands the traditional Sichuan food map and adds food from ethnic minority areas such as Qiang, Tibetan and Miao.
The next three volumes include more modern and modern things, as well as the earth-shaking changes in people's lifestyles since the Reform and Reform, and the impact of these changes on society, families and individuals.
For example, Yuzhou noodles, from the earliest Yuzhou Dandan noodles to the "street noodles" opened by laid-off and re-employed woolen mill workers, have found a soul for this snack.
Zhou Zhi's English level is very high, and he has no difficulty in reading what Fu Xia translated.
Fu Xia's translation is actually quite good. It inherits the eloquent style of Zhou Zhi's book and adds parentheses in many places. There are some notes about allusions and vocabulary in the book for convenience. Foreigners understand.
For example, Zhou Zhi wrote about the Yufu tribe, and Fu Xia connected it with cormorants and put a bracket to explain the way Chinese fishermen use cormorants to catch fish.
These bracketed notes, using the eyes of foreigners, introduce things that are very familiar to Chinese people but also new and unfamiliar to them, injecting a lively interest into "Interesting Stories about Sichuan Flavors". It should be said that It adds points to the original work.
(End of this chapter)