Chapter 653 Bonus Points

"Then you really mean to let her come?" Hu Chu asked.

"Actually, except for some professional vocabulary about catering and excerpts from ancient texts, the rest of my book is fairly simple. Fu Xia will definitely have no problem translating it."

"For some professional 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 will always be Master, Master, and Tenzin."

Master, can I ask for advice?"

Even though Master Tenzin is a monk, he is also a serious student studying at Oxford University. He is quite accomplished in Tibetan, Chinese, English and ancient Chinese in Tibetan Chinese and English. Otherwise, he would not dare to bring foreign students.

After Zhou Zhi said this, Director Hu actually felt that it was quite 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 and the scenery is nice."

"Okay, you go drink tea first and wait until I arrive."

After hanging up the phone, Zhou Zhi said to Gu Youwen: "Master, this matter has come to our door. We 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 it should be."

When we arrived at the compound 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, so he stopped him: "Hey, this classmate, who are you looking for? You can't go inside during class, your teacher is

Who is it? I'll tell him to come out."

…

Zhou Zhi and Fu Xia were sitting on the riverside admiring the beautiful scenery. There was a small tea table between them, and a bowl of tea was placed beside each of them. This is a common way of leisure for Shudu people.

"Elbow, what are you reading?"

"I don't know which room it is. My name is Fu Xia. She is an international student from the UK. Her instructor is Master Tenzin."

There are also the remains of a pier and a stone cow on the river beach over there.

"Zhizhi."

"What class are you taking?" Zhou Zhi was confused.

Only then did Zhou Zhi realize that there were probably some nouveau riche parents who wanted their children to learn "authentic" foreign languages, so they directly hired foreigners as teachers.

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

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.

"Master Denzin also praised me like this!" Fu Xia was pleased with herself and took out a notebook from her schoolbag: "Elder, this is the beginning of my translation of "Interesting Stories of Sichuan Flavors", please see if it works."

What is different from "A Bite of China" is that this way of writing must undoubtedly include countless allusions to knowledge about time, geography, humanities, history and other aspects. Therefore, although it is a book about Sichuan cuisine, it contains a lot of

With the amount of information, people are not so much reading a food book as they are following this book and taking an "in-depth tour" of Sichuan. This is the reason why it is so popular.

"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 Students College of Shu University. You can't just enter. If nothing happens, leave as soon as possible!"

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

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 these changes have had on society, families and individuals.

"Fu Xia? Wait." After speaking, the uncle raised his voice: "402! Fu Xia! Someone is looking for you!"

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."

"Chinese culture is profound 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?"

"A child! He's almost like a high school student coming to class!" The uncle roared, turned to Zhou Zhi and asked, "What's your name?"

"Ouch, you're back?!" Fu Xia's happy voice came from the yard: "I'll be down soon, just wait for me..."

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.

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

"Which room and what is it called?"

Naturally, the beginning is 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 divided by the Four Sichuan Gorges Road in the Song Dynasty.

Using the Shanghebang, Xiaohebang and Xiahebang cuisines formed by the Minjiang, Tuojiang, Yangtze and Jialing rivers as an index, a gourmet map is revealed bit by bit.

"I think the doorman in your building is so funny." Zhou Zhi suddenly asked another question: "He yells differently than me? He makes it look like it's his mission."

"That's right!" Fu Xia nodded like she was pounding garlic.

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

As everyone knows, people 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.

"Uncle Wang, who is looking for me?" It took a while before a lazy voice came from upstairs. I guess this girl hasn't even gotten up yet.

"Later, Zhang Xianzhong was defeated. Historical records record that he hid all the wealth he had collected over decades in wood and sunk it into the river mouth. At the place where the treasure sank, he erected stone oxen and stone tigers across the river to make it easier to dig back later."

Since the uncle is so familiar with this business, it seems that the foreign teachers’ business in the building is pretty good.

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

The success of "Interesting Stories from Sichuan" is actually due to the adoption of the writing style of the later famous documentary "A Bite of China", with delicate writing style and emphasis on the transmission of words to the senses.

"The capital of Shu was very wealthy in ancient times and was known as the Land of Abundance. At the end of the Ming Dynasty, a large group of farmers, led by Zhang Xianzhong, invaded here and established a short-lived dynasty."

"However, he never came back. With his failure, these treasures were buried in the long river of history and are no longer traceable. Only this story was left to Chengdu."

The water of Jinjiang River is quite clear, and there is a small square-like platform on the other side of Binjiang Road. Zhou Zhi estimated that this was the ferry in those days.

"The stone ox versus the stone tiger costs tens of thousands of gold and silver. If someone can figure it out, he can buy the capital of Shu."

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, inheriting the eloquent style of Zhou Zhi's book, adding brackets in many places, and writing some notes about allusions and vocabulary in the book to facilitate foreigners' understanding.

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 notes in parentheses use a foreigner's perspective to introduce things that are very familiar to Chinese people but are also new and unfamiliar to them. They inject a lively interest into "Interesting Stories of Sichuan Flavors" and it should be said that they add points to the original work.

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Chapter completed!