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電影專業國外研究生 2022-10-07 08:11:08
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料理鼠王電影經典英文台詞

發布時間: 2022-08-10 11:29:43

㈠ 求料理鼠王(美食總動員)的英文版台詞!!

料理鼠王(美食總動員)的英文版台詞,已上傳到網盤。
在瀏覽器地址欄輸入下面的地址,把+換成英文句點,-換成/,就可以下載了。

kuai+xunlei+com-d-WXBRMLUJNNYM

㈡ 《料理鼠王》的經典台詞

Remy: I've always believed with hard work and a little bit of luck, it's only a matter of time before I'm discovered!
雷米:我總是相信勤奮與努力外加一點點幸運就能換來成功,我的天分被發現,只是時間的問題。
[Narrating a freeze-frame of himself being chased in a gourmet Parisien resturant]
Remy: This is me. I think it's apparent that I need to rethink my life a little bit. I can't help myself. I... I like good food, ok? And... good food is... hard for a rat to find!
Django: It wouldn't be so hard to find, if you weren't so picky!
Remy: I don't wanna eat garbage dad!
(講述他在一家高級的巴黎餐館被追逐的經歷。)
雷米:這是我,我認為我需要重新思考定位一下我的人生。我實在是忍不住。我……我喜歡好吃的食物,知道嗎?而且……好吃的食物……對於一隻老鼠,是非常難找到的。
迪亞哥:也不會很難啊,只要你不那麼挑剔!
雷米:爸爸,我不想吃垃圾!
Remy: [observing what Emile is eating] What is that?
Emile: I don't really know.
Remy: You nno... and you're eating it?
Emile: You know, once you muscle your way past the gag reflex, all kinds of possibilities open up.
Remy: This is what I'm talking about.
雷米(正在觀察艾米爾吃的東西):這是什麼啊?
艾米爾:我也不知道。
雷米:你不知……那你還吃?
艾米爾:你知道的,一旦你想辦法克服嘔吐的反射神經,任何東西都是可以吃的。
雷米:這就是我正在談論的。
Linguini: You were the one getting fancy with the spices!
林奎尼:你對調味品的使用充滿了驚人的想像力。
Skinner: Welcome to hell!
斯凱納:歡迎來到地獄!
Gusteau: Food always comes to those who love to cook.
古斯特:只有那些喜歡烹飪的人,才能做出真正的食物。
Colette: He calls it his "Little Chef".
科萊特:他稱呼它為他的"小廚師"。
Django: Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat your garbage.
迪亞哥:食物是燃料,如果你對放在你肚子里的東西如此吹毛求疵的話,你的能量很快就會用光的。所以現在閉嘴吃你的垃圾。
Gusteau: You know what I say. Anyone can cook.
Remy: Yeah, anyone can cook. That doesn't mean anyone should.
古斯特:你知道我說過的話,人人都能當廚師。
雷米:耶,人人都能當廚師,並不意味著人人都應該當廚師。
Anton Ego 最後那一段評論:
In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment.
就許多方面來說,評論家的工作很輕松;我們冒的風險很小,卻握有無比的權力。人們必須奉上自己和作品,供我們評論…。
We thrive on negative criticism, which is fun to write and to read.
我們喜歡吹毛求疵,因為讀寫皆饒富趣味。
But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so.
但我們評論家得面對難堪的事實,就是以價值而言--我們的評論,可能根本比不上我們大肆批評的平庸事物!
But there are times when a critic truly risks something, and that is in the discovery and defense of the new.
可是,有時評論家必須冒險去發掘並捍衛新的事物!這世界常苛刻的對待新秀、新的創作,新的事物需要人支持。
Last night, I experienced something new, an extraordinary meal from a singularly unexpected source.
昨晚,我有個全新的體驗,一頓奇妙的菜餚,來自令人意想不到的出處!
To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core.
如果說這頓菜餚和它的創作者,挑戰了我對美食先入為主的觀念!這麼說還太含蓄,他們徹底的震撼了我!
In the past, I have made no secret of my disdain for Chef Gusteau s famous motto: Anyone can cook.
過去我曾公開嗆聲…對食神著名的名言:「料理非難事」嗤之以鼻!
But I realize that only now do I truly understand what he meant.
不過我發現,現在我終於真正了解他的意思。
Not everyone can become a great artist, but a great artist can come from anywhere.
並非是誰都能成為偉大的藝術家…,不過偉大的藝術家,卻可能來自任何角落,
It is difficult to imagine more humble origins than those of the genius now cooking at Gusteaus, who is, in this critics opinion, nothing less than the finest chef in France.
現今在食神餐廳掌廚的天才們,出身之低微,令人難以想像…。依在下的看法,他是法國最優秀的廚師…。
I will be returning to Gusteau s soon, hungry for more.
我很快會再度光臨食神餐廳!滿足我的口腹之慾…那一晚很美好,是我這輩子最快樂的一晚!

㈢ 料理鼠王中的對白

小米 小米
英文名稱:Remy 中文名稱:小米(大陸、台灣),味王(香港) 角色性格:執著、聰明 小米這只藍色的小老鼠是《料理鼠王》的主角,他與眾不同,一心想成為一個大廚,像他的偶像廚神那樣,可是他的家人都不支持理解他,而他也會經歷來自人類的各種困難。和小寬的偶遇讓他有機會實現這個夢想…… 小米平時在老鼠部落中無法發揮他的才智,只能擔當「毒性檢測專家」,幫助鼠幫檢測哪些垃圾是可以吃的,哪些是有毒的……而他想做的是做人類的大廚。 小米的爸爸是米爸,他還有一個哥哥叫大米。 柯博先生 英文名稱:Anton Ego 中文名稱:柯博先生(大陸),柯博(台灣),梵高森(香港) 角色性格:刻薄 柯博先生是巴黎最有權力的美食評論家,他的一句話可以造就一個餐廳,也可以毀掉一家!他面無表情,任何廚師只要想到他那張嚴肅的面孔就會生出恐懼! 小寬 小寬
英文名稱:Linguini 中文名稱:小寬(大陸),小林(台灣),闊條面(香港) 角色性格:有點害羞 小寬這個年輕人在工作經歷了多次挫折,作為餐廳的雜工,工作努力,他非常希望能把工作做好;有一次他遇到了小老鼠小米 ,而人鼠竟然成為了搭擋。與此同時他也喜歡上了餐館里的女廚師甜姐…… 廚神 英文名稱:Auguste Gusteau 中文名稱:廚神(大陸),食神(台灣),古士圖(香港) 角色性格:偉大的廚師 廚神先生已經去世,他是法國歷史上最偉大的廚師,一個廚藝天才,他的著作《每個人都是大廚師》(Anyone Can Cook)讓小老鼠小米萌生了成為一個大廚的夢想,也讓他成為了小米的終身偶像。他在巴黎的餐館非常成功,以至於成為了巴黎地標,而他的遠見、洞察和精湛的廚藝得以讓法國廚藝發揚光大。 可是不幸的是,在美食評論家柯博先生把他的餐廳由5星降為4星後,他離奇的死亡,而他死後,餐館被邪惡的史老闆控制,質量和信譽都不如前,但憑著廚神的大名還是吸引了無數仰慕者,包括小米。 雖然廚神已故,但是他的精神(人人皆可烹飪)卻一直活在他的經典菜餚中……而也正是他,成為了小米心中的靈魂夥伴和顧問。 甜姐 英文名稱:Colette 中文名稱:甜姐(大陸),樂樂(台灣),戈麗(香港) 角色性格:有天賦、有主見 甜姐是個經驗豐富的出色女廚師,在廚神餐館里,她是最棒的,也是唯一的女廚師。由於在男性主導的廚師行業摸爬滾打多年,她變得很機警、甚至冷酷。開始,對於史老闆指派她收小寬做徒弟她很不爽,可是慢慢地,她的心卻被小寬的善良無邪所征服。 史老闆 英文名稱:Skinner 中文名稱:史老闆(大陸、台灣),黑面(香港) 角色性格:狡猾、專橫 史老闆在廚神死後接管了他的餐館成為餐廳主廚,他專制、狡猾,他利用廚神的大名,不顧品牌價值意為擴張餐館的生意,甚至唯利是圖的開發了廚神品牌系列產品,甚至有比薩餅和速凍墨西哥雞肉卷……他已經將廚神餐館有由一個神聖的地方變成一個充滿銅臭味的賺錢機器。 大米 英文名稱:Emile 中文名稱:大米(大陸、台灣),肥王(香港) 角色性格:貪吃、善良 大米是小米的哥哥,世界上只要是能吃的東西,還有不能吃的東西,都是他的好朋友,因為他都要把它們吃掉。他樂觀,有一個好心腸,總是支持著他的弟弟小米,在小米萎靡不振的時候,也是他一直給弟弟鼓勵。他無底洞般的胃成為了小米的美食最好的觀眾。 米爸 英文名稱:Django 中文名稱:米爸(大陸),Django(香港、台灣) 角色性格:執著、聰明 米爸是小米的爸爸,也是老鼠部落中的老家長。對於次子小米他報有很高希望,希望兒子可以繼承他的「事業」讓老鼠家族發揚光大,但是小米卻讓他的希望落空,他無法理解兒子去餐館到處亂逛的行為,因為在他看來「人類=死亡」。

㈣ 美食總動員(料理鼠王)中的經典語句

美食家的評論:
從某種程度上來說,批評家的工作是簡單的。我們不用冒什麼風險,帶著高高在上的優越感來對他人的工作和名譽評頭論足。我們從那種東西寫起來好寫而讀起來也很有趣的否定批評中贏得自己的名譽。然而我們評論家們所需要面對的殘酷的事實是即使是一道最普通的菜餚或許都比我們那一紙空談要有意義得多。
而一個批評家真正冒險的時刻是他發現並決定保護一個新秀的時候。因為這個世界總是對於一個年輕的天才,一項新穎的創造或者一個需要被鼓勵的新需求充滿著敵意。
昨天晚上,我從一個出乎我意料的廚師那裡嘗到了一道新的超乎尋常的美味。這道美味和製作它的廚師都戰勝了在這之前我對美食那極端膚淺的看法。他們顛覆了我對美食的認知。
過去,我曾對古斯特的名句「任何人都能烹飪」毫不加掩飾的施以輕蔑和嘲諷。但是直到如今,我才真正明白他這句話真正的含義:並不是所有從事某一行的人的人都能最終成為偉大的藝術家,但是一個偉大的藝術家卻能夠來自於從事與這一行業的任何地方。很難想像現在在古斯特飯店裡掌勺的可以說是巴黎最好的大廚竟然有著那麼卑微的身世。
我還將重返古斯特飯店,帶著更多的期待和一副飢腸。

In a way the workof a critic is easy.We risk us little and we have pleasure evaluating with superiority the ones that submit us your work and reputation we win fame with negative criticisms which are fun of write and to read.But the hard reality that we critical should face it is just that in the picture general in excess simple filth perhaps be more significant than our criticism.
But times a critic it risks in fact something as when it defends and it discovers a novelty.The world is used to be hostileto the new talents,the new creations,the new needs to be encouraged
Yesterday by night I tried something newan extraordinary dish of an unexpectedly singular source.Tell that both the dish and who did itthey defy my perception about gastronomy is extremely superficial.They managed to shake my structure.
In the past I did not do secrethow much my disdain by the famous slogan of the boss Gusteau Anyone it can cook.But I realize that only now I comprehend really what he meant: Neither all of them they can become great artists,But a great artist can come of anywhere!
It is difficult to imagine the humblest origin of this genius that now cooks in the Gusteau's Which is in the opinion of this critic nothing less than the best boss of France.
I will come back to Gusteau's,soon with much hunger.

-----------------------補充

Great cooking is not for the faint of heart.
膽小的人做不出精湛的美食
* You must be imaginative,
strong hearted.
只要有想像力,還要有決心
* You must try things that may not work.
千萬不要怕失敗
And you must not let anyone define your limits because of where you come from.
也不要因為出身低就讓別人限制了你發展的機會
Your only limit is your soul.
你的成敗在於你的心
What I say is true. Anyone can cook.But only the fearless can be great.
我說的是真話 任何人都可以烹飪。但是只有勇者才會成功
In many ways, the work of a critic is easy.
就很多方面來說評論家的工作很輕松
We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment.
我們冒的風險小卻位高權重,人們必須奉上自己和作品供我們評論
We thrive on negative criticism, which is fun to write and to read.
我們以負面評論見稱,因為讀寫皆饒富趣味
But the bitter truth we critics must face is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so.
* 可是,我們評論家必須面對一個難堪的事實 :以價值而言, 被評論家批評為平庸之物的同時我們的評論也許比他更為平庸
But there are times when a critic truly risks something and that is in the discovery and defense of the new.
可是有時候評論家真的得冒險去發現並且捍衛新的事物
The world is often unkind to new talent, new creations.
這個世界對待新秀、新的創作非常苛刻,
The new needs friends.
新人及新作需要朋友
Last night, I experienced something new, an extraordinary meal from a singularly unexpected source.
昨晚我有個全新的經驗,奇妙的一餐來自令人意想不到的出處
To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement.
如果說那一餐和它的創造者挑戰了我對精緻美食先入為主的觀念, 這仍只是輕描淡寫的說法
They have rocked me to my core.
他們徹底震撼了我
In the past, I have made no secret of my disdain for Chef Gusteau's famous motto,
"Anyone can cook."
過去我公開對食神古斯多的著名格言「料理非難事」表示不屑
But I realize only now do I truly understand what he meant.
但是我發覺現在我才真正了解他的意思
* Not everyone can become a great artist,
並非任何人都能成為偉大的藝術家
but a great artist can come from anywhere.
但是偉大的藝術家可能來自任何地方
It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France.
現今在食神餐廳掌廚的天才出身之低微令人難以想像,依在下之見, 他是法國最好的廚師
I will be returning to Gusteau's soon, hungry for more.
我很快會再光顧食神餐廳,滿足我的口腹之慾
* It was a great night. The happiest of my life.
那是美好的一晚,我生命中最快樂的一夜

PS:補充內容來自http://bbs.en8848.com.cn/thread-6951-1-1.html

㈤ 急求電影《料理鼠王》的英文台詞及相應視頻!

偷了一小段過來,具體的視頻麻煩了點,我去找找
[from trailer]
[narrating a freeze-frame of himself being chased in a gourmet Parisian resturant]
Remy: This is me. I think it's apparent that I need to rethink my life a little bit. I can't help myself. I... I like good food, ok? And... good food is... hard for a rat to find!
Django: It wouldn't be so hard to find if you weren't so picky!
Remy: I don't wanna eat garbage, dad!
[from trailer]
Remy: [observing what Emile is eating] What is that?
Emile: [pause] I don't really know.
Remy: You nno... and you're eating it?
Emile: You know, once you muscle your way past the gag reflex, all kinds of possibilities open up.
Remy: This is what I'm talking about.
Linguini: You're the one who was getting fancy with the spices! What did you throw in there? Oregano? No? What, r - uh, rosemary? That's a spice, isn't it? Rosemary?
Colette: Horst has done time.
Linguini: For what?
Colette: We don't know. He changes the story every time you ask.
Horst: I defrauded a large corporation.
Horst: I robbed the second-largest bank in France using only a ball-point pen.
Horst: I created a hole in the ozone layer over Avignon.
Horst: I killed a man... with this thumb.
Linguini: I can't cook, can I?
[Remy shakes his head]
Linguini: But you - he, he - you can, right?
[Remy shrugs]
Linguini: Come on, don't be so modest. You're a rat, for Pete's sake.
Skinner: [notices that Linguini is holding a ladle] Move it, garbage boy! You are COOKING? HOW DARE YOU COOK in my kitchen! Where do you get the gall to even attempt something so monumentally idiotic? I should have you drawn and quartered! I'll do it! I think the law is on my side! Larousse, draw and quarter this man - after you put him in the ck press to squeeze the fat out of his head!
Skinner: Welcome to Hell.
Mustafa: Someone is asking what is new!
Horst: New?
Mustafa: Yes! What do I tell them?
Horst: What did you tell them?
Mustafa: I told them I would ask!
Skinner: What are you blathering about?
Horst: Customers are asking for what is new!
Mustafa: What should I tell them?
Skinner: What did you tell them?
Mustafa: I TOLD THEM I WOULD ASK!
Skinner: This is simple. Just pull out an old Gusteau recipe, something we haven't made in a while...
Mustafa: They know about the old stuff. They like Linguini's soup.
Skinner: They are asking for food from LINGUINI?
Colette: You waste energy and time! You think cooking is a cute job, eh? Like mommy in the kitchen? Well, mommy never had to face the dinner rush while orders come flooding in, and every dish is different and not that simple, it has a different cooking time, and must arrive at the customer's table at the same time. Every second counts and you CANNOT be MOMMIED!
Colette: [Linguini is making a mess at the kitchen] What is this? Keep... your... station clear! If meal orders come in, what will happen? Messy stations slow things down, food doesn't go, orders pile up, disaster! I will make this easier to remember: keep you station clean... or I WILL KILL YOU!
Remy: We're thieves, and what we're stealing is, let's be honest, garbage.
Django: It's not stealing if no one wants it.
Remy: If no one want's it, then why are we stealing it?
Linguini: [in dream sequence] Do you know what you would like this evening, sir?
Anton Ego: Yes, I'd like your heart roasted on a spit. Heh heh heh heh. Ha ha ha!
Mustafa: [taking Ego's order] Do you know what you'd like this evening, sir?
Anton Ego: Yes, I think I do. After reading a lot of overheated puffery about your new cook, you know what I'm craving? A little perspective. That's it. I'd like some fresh, clear, well seasoned perspective. Can you suggest a good wine to go with that?
Mustafa: With what, sir?
Anton Ego: Perspective. Fresh out, I take it?
Mustafa: I am, uh...
Anton Ego: Very well. Since you're all out of perspective and no one else seems to have it in this BLOODY TOWN, I'll make you a deal. You provide the food, I'll provide the perspective, which would go nicely with a bottle of Cheval Blanc 1947.
Mustafa: Uhm... Your meal, sir?
[Stands up angrily in Mustafa's face]
Anton Ego: Tell your chef Linguini to cook ANYTHING he dares to serve me. Tell him to hit me, with his best shot.
Remy: This is terrible! He's ruining the soup! And no one's noticing? It's *your* restaurant, do something!
Gusteau: What can *I* do? I am a figment of your imagination.
Remy: But he's *ruining* the *soup*!
Remy: Hey, I brought you something to...
[sees Emile eating garbage]
Remy: AH! NO, NO, NO, NO! SPIT THAT OUT RIGHT NOW!
[Emile obeys]
Remy: I have got to teach you about food. Close your eyes.
[Emile obeys; Remy hands out piece of cheese]
Remy: Now take a bite of this...
[Emile snarfs the cheese]
Remy: No, no, no! Don't just hork it down!
Emile: Too late.
Linguini: Can I interest you in a dessert this evening?
Anton Ego: Don't you always?
Linguini: Which one would you like?
Anton Ego: Suprise me!
Linguini: Thank you, by the way, for all the advice about cooking.
Colette: Thank you, too.
Linguini: For - for what?
Colette: For taking it!
Linguini: What should I do now?
Skinner: Kill it!
Linguini: Now?
Skinner: No, not in the kitchen! Are you mad?
[Skinner has gotten Linguini drunk in the hopes of getting him to admit that he has a rat under his hat]
Linguini: Hey... Why do they call it that?
Skinner: What?
Linguini: Ratatouille. It's like a stew, right? Why do they call it that? If you're gonna name a food, you should give it a name that sounds delicious. Ratatouille doesn't sound delicious. It sounds like "rat" and "patootie." Rat-patootie, which does not sound delicious.
Linguini: Hey, they like the soup!
[knocks Remy in river]
Linguini: AH!
[rescues Remy, returns soaking wet]
Linguini: They like the soup.
Linguini: How could you? I thought you were my friend! I trusted you! Get out, and don't come back, or I'll treat you the way restaurants are supposed to treat pests!
Skinner: Toasting your success, eh, Linguini? Good for you.
Linguini: Oh, I just took it to be polite. I don't really drink, you know.
Skinner: Of course you don't. I wouldn't either if I was drinking that. But you would have to be an idiot of elephantine proportions not to appreciate this '61 Ch鈚eau Latour, and you, Monsieur Linguini, are no idiot. Let us toast your non-idiocy!
Anton Ego: You're a bit slow for someone in the fast lane.
Linguini: And... you're thin for someone who likes food!
[Crowd gasps]
Anton Ego: I don't LIKE food, I LOVE it. If I don't LOVE it, I don't SWALLOW.
Linguini: Listen, I just want you to know how honored I am to be studying under such a -...
Colette: [pins Linguini's sleeve with a knife] No, you listen! I just want you to know exactly who you are dealing with! How many women do you see in this kitchen?
Linguini: Well, I uh -...
Colette: [pins Linguini's sleeve with another knife] Only me. Why do you think that is? Because high cuisine is an antiquated hierarchy built upon rules by stupid, old men. Rules designed to make it impossible for women to enter this world, but still I'm here. How did this happen?
Linguini: Well because you, because you -...
Colette: [pins Linguini's sleeve with a third knife] Because I am the toughest cook in this kitchen! I have worked too hard for too long to get here, and I am not going to jeopardize it for some garbage boy who got lucky! Got it?
Linguini: When I added that extra ingredient instead of following the recipe like you said, that wasn't me... either.
Colette: What do you mean?
Linguini: I mean, I wouldn't have done that. I would've followed the recipe, I would've followed your advice. I would've followed your advice 'til the ends of the Earth because I love youuuuuur advice. But...
Remy: [whispering, referring to Linguini] Don't do it...
Linguini: [hesitantly] I have a secret. It's sort of disturbing. I have a ra... I have a raaaaa...
Colette: You have a rash?
Linguini: No no no. I have this-this tiny, uh, little... little...
[quickly]
Linguini: a tiny chef who tells me what to do.
Larousse: Oh, look who it is! Alfredo Linguini! His mother's an old flame of Gusteau's.
Skinner: Ah, yes. How is Renata?
Linguini: She's good... well, not good, she's been better. She's, uh... she's -...
Horst: She died.
Skinner: [carelessly] Oh, I'm sorry
Linguini: Oh, no, don't be. She believed in Heaven, so she's covered... after-life speaking.
[gives Skinner letter]
Skinner: What is this?
Linguini: It's from my mother. She thought it would help... me get a job... here.
[Skinner has made Linguini drunk]
Skinner: So this is your first time cooking?
Linguini: My fifth time, actually. I think... Monday was my first time
Anton Ego: In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: Anyone can cook. But I realize that only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more.
Linguini: So this is it. It's not much but it's, y'know... not much.
[referring to his home]
Gusteau: Food always comes to those who love to cook.
Linguini: Bonjour, ma ch閞ie. Join us. We were just talking about my inspiration.
Colette: Yes, he calls it his tiny chef.
Linguini: Not that, dearest, I meant you.
Django: Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat your garbage.
[from trailer]
Gusteau: You know what I say. Anyone can cook.
Remy: Yeah, anyone can cook. That doesn't mean anyone should.
Remy: [cooking a mushroom over the chimney] The key is to keep turning it to get the smoky flavor niiice and even.

㈥ <變形金剛2><料理鼠王><冰河世紀><哈利波特>的共20句經典台詞 要英文的

《變形金剛2》

在面臨抉擇的時候 命運很少會眷顧我們. ——威震天

西蒙斯對米凱拉說:「我花了畢生精力去找外星人,而你帶著個外星人卻像遛狗一樣」

我是擎天柱

《哈利波特》
如果你沒有看清它的腦子藏在什麼地方,就永遠不要相信自己會思考的東西."
——亞瑟•韋斯萊
."如果你想殺掉哈利,你就必須把我們三人都殺死!"
——羅恩•韋斯萊
."與史上最邪惡的魔頭作對有什麼好處?就是為了拯救無辜的生命!死了總比背叛朋友強!"
——小天狼星•布萊克
死亡就象是經過漫長的一天,終於可以上床休息了.對於頭腦清醒的人,死亡只不過是另一場偉大的冒險
——阿不思•鄧布利多
人們可以原諒別人的錯誤,卻很難原諒別人的正確
——阿不思•鄧布利多
關系,他告訴羅恩四年來他們一直想否認這一點。 連弗雷德都說羅恩也許還會讓他和喬治感到驕傲自豪,他們在認真的考慮承認和他有親戚關系。
《料理鼠王》
Great cooking
is not for the faint of heart.
膽小的人做不出精湛的美食
You must be imaginative,
strong hearted.
只要有想像力,還要有決心
You must try things that may not work.
千萬不要怕失敗
And you must not let anyone define your limits because of where you come from.
也不要因為出身低就讓別人限制了你發展的機會
Your only limit is your soul.
你的成敗在於你的心
What I say is true. Anyone can cook.But only the fearless can be great.
我說的是真話 任何人都可以烹飪。但是只有勇者才會成功
《冰河世紀》
Manny往遷徙隊相反的方向走,一隻張的很像長鼻子豬的動物(我真的不知道這是啥)抱怨,

Manny:如果我的鼻子像你這么小,是絕對不會站出來丟人現眼的!
If my trunk was that small,I wouldn't draw attention to myself,pal.
Manny安慰即將被憤怒的犀牛撞死的Sid,
Manny:認命吧你,早晚會有這么一天的。
Hey,buddy.If it's not them today,it's someone else tomerrow.
Sid:可是我希望不是今天,好嗎?
Well,I'd rather it not be today.OK?
Manny決定插手一下,
Manny:好,聽我說,你們誰要敢跨過那個洞,這樹懶就是你們的。
OK,look,if either of you make it across that sinkhole in front of ya,you get the sloth.
Sid:對!誰要是敢過來保證沒命!
That's right,you losers.You take one step and you're dead.
(說著扔了一塊石頭過去,但是石頭滾過那個洞並沒有沉下去,於是犀牛就不害怕了)
Sid:你糊弄他們嗎?
You were bluffing,hun?
Manny:對,是糊弄他們。
Yeah.That was a bluff.
豆豆鳥的首領不小心把西瓜滾出去了

豆豆鳥首領:把西瓜搶回來,先鋒豆豆鳥,進攻!
Retrieve the melon.Tae kwon dodos,attack!
搶著搶著,西瓜掉到懸崖底下去了,一堆豆豆鳥追著西瓜都摔下去了...

一隻豆豆鳥:我們唯一的母鳥死了。
There goes our last female.
Sid拿雪人騙想吃小肉球的劍齒虎..
Sid:抱歉,虎哥,食用前記得先解凍哦!
Sorry,fellas.He got a litte frostbite!

㈦ 急求電影《料理鼠王》的英文台詞!!!

老生幫樓主找了一段……

[from trailer]
[narrating a freeze-frame of himself being chased in a gourmet Parisian resturant]
Remy: This is me. I think it's apparent that I need to rethink my life a little bit. I can't help myself. I... I like good food, ok? And... good food is... hard for a rat to find!
Django: It wouldn't be so hard to find if you weren't so picky!
Remy: I don't wanna eat garbage, dad!
[from trailer]
Remy: [observing what Emile is eating] What is that?
Emile: [pause] I don't really know.
Remy: You nno... and you're eating it?
Emile: You know, once you muscle your way past the gag reflex, all kinds of possibilities open up.
Remy: This is what I'm talking about.
Linguini: You're the one who was getting fancy with the spices! What did you throw in there? Oregano? No? What, r - uh, rosemary? That's a spice, isn't it? Rosemary?
Colette: Horst has done time.
Linguini: For what?
Colette: We don't know. He changes the story every time you ask.
Horst: I defrauded a large corporation.
Horst: I robbed the second-largest bank in France using only a ball-point pen.
Horst: I created a hole in the ozone layer over Avignon.
Horst: I killed a man... with this thumb.
Linguini: I can't cook, can I?
[Remy shakes his head]
Linguini: But you - he, he - you can, right?
[Remy shrugs]
Linguini: Come on, don't be so modest. You're a rat, for Pete's sake.
Skinner: [notices that Linguini is holding a ladle] Move it, garbage boy! You are COOKING? HOW DARE YOU COOK in my kitchen! Where do you get the gall to even attempt something so monumentally idiotic? I should have you drawn and quartered! I'll do it! I think the law is on my side! Larousse, draw and quarter this man - after you put him in the ck press to squeeze the fat out of his head!
Skinner: Welcome to Hell.
Mustafa: Someone is asking what is new!
Horst: New?
Mustafa: Yes! What do I tell them?
Horst: What did you tell them?
Mustafa: I told them I would ask!
Skinner: What are you blathering about?
Horst: Customers are asking for what is new!
Mustafa: What should I tell them?
Skinner: What did you tell them?
Mustafa: I TOLD THEM I WOULD ASK!
Skinner: This is simple. Just pull out an old Gusteau recipe, something we haven't made in a while...
Mustafa: They know about the old stuff. They like Linguini's soup.
Skinner: They are asking for food from LINGUINI?
Colette: You waste energy and time! You think cooking is a cute job, eh? Like mommy in the kitchen? Well, mommy never had to face the dinner rush while orders come flooding in, and every dish is different and not that simple, it has a different cooking time, and must arrive at the customer's table at the same time. Every second counts and you CANNOT be MOMMIED!
Colette: [Linguini is making a mess at the kitchen] What is this? Keep... your... station clear! If meal orders come in, what will happen? Messy stations slow things down, food doesn't go, orders pile up, disaster! I will make this easier to remember: keep you station clean... or I WILL KILL YOU!
Remy: We're thieves, and what we're stealing is, let's be honest, garbage.
Django: It's not stealing if no one wants it.
Remy: If no one want's it, then why are we stealing it?
Linguini: [in dream sequence] Do you know what you would like this evening, sir?
Anton Ego: Yes, I'd like your heart roasted on a spit. Heh heh heh heh. Ha ha ha!
Mustafa: [taking Ego's order] Do you know what you'd like this evening, sir?
Anton Ego: Yes, I think I do. After reading a lot of overheated puffery about your new cook, you know what I'm craving? A little perspective. That's it. I'd like some fresh, clear, well seasoned perspective. Can you suggest a good wine to go with that?
Mustafa: With what, sir?
Anton Ego: Perspective. Fresh out, I take it?
Mustafa: I am, uh...
Anton Ego: Very well. Since you're all out of perspective and no one else seems to have it in this BLOODY TOWN, I'll make you a deal. You provide the food, I'll provide the perspective, which would go nicely with a bottle of Cheval Blanc 1947.
Mustafa: Uhm... Your meal, sir?
[Stands up angrily in Mustafa's face]
Anton Ego: Tell your chef Linguini to cook ANYTHING he dares to serve me. Tell him to hit me, with his best shot.
Remy: This is terrible! He's ruining the soup! And no one's noticing? It's *your* restaurant, do something!
Gusteau: What can *I* do? I am a figment of your imagination.
Remy: But he's *ruining* the *soup*!
Remy: Hey, I brought you something to...
[sees Emile eating garbage]
Remy: AH! NO, NO, NO, NO! SPIT THAT OUT RIGHT NOW!
[Emile obeys]
Remy: I have got to teach you about food. Close your eyes.
[Emile obeys; Remy hands out piece of cheese]
Remy: Now take a bite of this...
[Emile snarfs the cheese]
Remy: No, no, no! Don't just hork it down!
Emile: Too late.
Linguini: Can I interest you in a dessert this evening?
Anton Ego: Don't you always?
Linguini: Which one would you like?
Anton Ego: Suprise me!
Linguini: Thank you, by the way, for all the advice about cooking.
Colette: Thank you, too.
Linguini: For - for what?
Colette: For taking it!
Linguini: What should I do now?
Skinner: Kill it!
Linguini: Now?
Skinner: No, not in the kitchen! Are you mad?
[Skinner has gotten Linguini drunk in the hopes of getting him to admit that he has a rat under his hat]
Linguini: Hey... Why do they call it that?
Skinner: What?
Linguini: Ratatouille. It's like a stew, right? Why do they call it that? If you're gonna name a food, you should give it a name that sounds delicious. Ratatouille doesn't sound delicious. It sounds like "rat" and "patootie." Rat-patootie, which does not sound delicious.
Linguini: Hey, they like the soup!
[knocks Remy in river]
Linguini: AH!
[rescues Remy, returns soaking wet]
Linguini: They like the soup.
Linguini: How could you? I thought you were my friend! I trusted you! Get out, and don't come back, or I'll treat you the way restaurants are supposed to treat pests!
Skinner: Toasting your success, eh, Linguini? Good for you.
Linguini: Oh, I just took it to be polite. I don't really drink, you know.
Skinner: Of course you don't. I wouldn't either if I was drinking that. But you would have to be an idiot of elephantine proportions not to appreciate this '61 Ch鈚eau Latour, and you, Monsieur Linguini, are no idiot. Let us toast your non-idiocy!
Anton Ego: You're a bit slow for someone in the fast lane.
Linguini: And... you're thin for someone who likes food!
[Crowd gasps]
Anton Ego: I don't LIKE food, I LOVE it. If I don't LOVE it, I don't SWALLOW.
Linguini: Listen, I just want you to know how honored I am to be studying under such a -...
Colette: [pins Linguini's sleeve with a knife] No, you listen! I just want you to know exactly who you are dealing with! How many women do you see in this kitchen?
Linguini: Well, I uh -...
Colette: [pins Linguini's sleeve with another knife] Only me. Why do you think that is? Because high cuisine is an antiquated hierarchy built upon rules by stupid, old men. Rules designed to make it impossible for women to enter this world, but still I'm here. How did this happen?
Linguini: Well because you, because you -...
Colette: [pins Linguini's sleeve with a third knife] Because I am the toughest cook in this kitchen! I have worked too hard for too long to get here, and I am not going to jeopardize it for some garbage boy who got lucky! Got it?
Linguini: When I added that extra ingredient instead of following the recipe like you said, that wasn't me... either.
Colette: What do you mean?
Linguini: I mean, I wouldn't have done that. I would've followed the recipe, I would've followed your advice. I would've followed your advice 'til the ends of the Earth because I love youuuuuur advice. But...
Remy: [whispering, referring to Linguini] Don't do it...
Linguini: [hesitantly] I have a secret. It's sort of disturbing. I have a ra... I have a raaaaa...
Colette: You have a rash?
Linguini: No no no. I have this-this tiny, uh, little... little...
[quickly]
Linguini: a tiny chef who tells me what to do.
Larousse: Oh, look who it is! Alfredo Linguini! His mother's an old flame of Gusteau's.
Skinner: Ah, yes. How is Renata?
Linguini: She's good... well, not good, she's been better. She's, uh... she's -...
Horst: She died.
Skinner: [carelessly] Oh, I'm sorry
Linguini: Oh, no, don't be. She believed in Heaven, so she's covered... after-life speaking.
[gives Skinner letter]
Skinner: What is this?
Linguini: It's from my mother. She thought it would help... me get a job... here.
[Skinner has made Linguini drunk]
Skinner: So this is your first time cooking?
Linguini: My fifth time, actually. I think... Monday was my first time
Anton Ego: In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: Anyone can cook. But I realize that only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more.
Linguini: So this is it. It's not much but it's, y'know... not much.
[referring to his home]
Gusteau: Food always comes to those who love to cook.
Linguini: Bonjour, ma ch閞ie. Join us. We were just talking about my inspiration.
Colette: Yes, he calls it his tiny chef.
Linguini: Not that, dearest, I meant you.
Django: Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat your garbage.
[from trailer]
Gusteau: You know what I say. Anyone can cook.
Remy: Yeah, anyone can cook. That doesn't mean anyone should.
Remy: [cooking a mushroom over the chimney] The key is to keep turning it to get the smoky flavor niiice and even.

如果不夠還有,但是限於字數無法粘貼。

㈧ 《料理鼠王》的台詞

Scot… In many ways, the work of a critic is easy.

就很多方面來說評論家的工作很輕松

We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment.

我們冒的風險小卻位高權重,人們必須奉上自己和作品供我們評論

We thrive on negative criticism, which is fun to write and to read.

我們以負面評論見稱,因為讀寫皆饒富趣味

But the bitter truth we critics must face is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so.

可是,我們評論家必須面對一個難堪的事實 :以價值而言, 被評論家批評為平庸之物的同時

我們的評論也許比他更為平庸

But there are times when a critic truly risks something and that is in the discovery and defense of the new.

可是有時候評論家真的得冒險去發現並且捍衛新的事物

The world is often unkind to new talent, new creations.

這個世界對待新秀,新的創作 非常苛刻,

The new needs friends.

新人及新作需要朋友

Last night, I experienced something new, an extraordinary meal from a singularly unexpected source.

昨晚我有個全新的經驗,奇妙的一餐來自令人意想不到的出處

To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement.

如果說那一餐和它的創造者挑戰了我對精緻美食先入為主的觀念, 這仍只是輕描淡寫的說法

They have rocked me to my core.

他們徹底震撼了我

In the past, I have made no secret of my disdain for Chef Gusteau's famous motto,

"Anyone can cook."

過去我公開對食神古斯多的著名格言「料理非難事」表示不屑

But I realize only now do I truly understand what he meant.

但是我發覺現在我才真正了解他的意思

Not everyone can become a great artist,

並非任何人都能成為偉大的藝術家

but a great artist can come from anywhere.

但是偉大的藝術家可能來自任何地方

It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France.

現今在食神餐廳掌廚的天才出身之低微令人難以想像,依在下之見, 他是法國最好的廚師

I will be returning to Gusteau's soon, hungry for more.

我很快會再光顧食神餐廳,滿足我的口腹之慾

It was a great night. The happiest of my life.

那是美好的一晚,我生命中最快樂的一夜

Great cooking is not for the faint of heart.

膽小的人做不出精湛的美食

You must be imaginative, strong hearted.

只要有想像力,還要有決心

You must try things that may not work.

千萬不要怕失敗

And you must not let anyone define your limits because of where you come from.

也不要因為出身低就讓別人限制了你發展的機會

Your only limit is your soul.

你的成敗在於你的心

What I say is true. Anyone can cook. But only the fearless can be great.

我說的是真話 任何人都可以烹飪。但是只有勇者才會成功

㈨ 《料理鼠王》影片結尾說了一句贊美藝術家的話,是怎麼說的

不是每個人都能成為偉大的藝術家,但是偉大的藝術家可能來自任何地方.(Is not each people all can become the great artist, but the great artist possibly comes from any place.).