从奥运菜单看中西菜单差异及翻译

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从饮食文化差异分析奥运菜单的翻译方法

饮食是人类赖以生存的物质基础，化是人类观念。中国人对饮食的追求是一种难以言传的意文认为烹调是一种艺术。中国饮食的魅力，关键在在实践过程中形成的物质和精神价值的总和。饮食境，
味” 是文化，为跨文化交际中非语言文化的重要组成部于“ 。讲求每一道菜的色香味形的调和之美，作中国人在饮食过分，是人类饮食行为、观念、技术及其产品的总和，是中国烹饪艺术的精要之处。因此，
信息和传播文化的手段，在饮食文化对外交流中具曾说，英美人仅将 “ ” 为对一个生物的机器注人吃作
有一定的重要性。为了方便外国游客用餐，扬中燃料，弘只要他们吃了以后能保持身体的结实，以抵足国独具魅力的饮食文化，中餐菜单的英译工作日益御病菌的感染，他皆在不足道中。其
一
际。
、
西方饮食文化的差异性取决于各自文化母体的特导致了两种饮食结构和习惯的差异。中华饮食文化性，特别是文化创造者的思维特性。是一种植根于农业经济，以植物原料为主，立在传建中国人注重 “ 天人合一 ” 崇尚 “ ，民以食为天，食统农业生产基础上的文化体系。过早的农业进程使以味为先” 的生活哲理，讲究一种美学、性的饮食中国人过着定居的生活，感以种植业为主，物以谷物食
注重的不是食物的营养，是食物的口感和进而人类约定俗成的同自然界与人文环境相适应的生活程中，餐的精神享受，整个饮食活动体现出强烈的体验性方式。由于物质丰盈程度和文化底蕴的不同，中西

冬奥会中英文菜谱

冬奥会中英文菜谱随着2022年北京冬奥会的临近，冰雪运动和中国文化备受瞩目和喜爱。

而在这个时候，了解一些冬奥会中英文菜谱，也不失为一种探索中国文化的方式。

在这篇文章中，将为大家介绍一些可以在冬奥会期间品尝的中国菜肴，并了解它们的一些历史背景和食用文化。

1.麻辣火锅 - Spicy Hot Pot作为重庆的特色菜，麻辣火锅早已走向全国，甚至全球。

当你在漫长的冬日、寒冷的夜晚去享受，一口垂涎的麻辣火锅可能会是你不得不点的第一道菜。

火锅伴着各种新鲜的蔬菜和熟食，锅中有两种鸳鸯火锅底料可供选择——一种是湖南的辣椒油和豆瓣酱汁，强烈的香气和辣味让你无法抵挡。

另一种是四川花椒以及麻辣调料，一种更具厚度和深度的辛辣味道。

2.糖醋里脊 - Sweet and Sour Pork Loin糖醋里脊是一道儿时常为宴会上出现的热菜。

将里脊切丁配以鸡蛋、面粉和淀粉裹上香脆的外套，再加上糖、醋和其他调味料，这道菜肴变得甜美而酸爽。

在高低起伏不停的冬日，这道菜肴在饱含感恩和欢欣的气氛下分享，不仅增加了热量，还增进了家人或朋友之间的感情。

3.番茄炒蛋 - Tomato and Egg Stir-fry一道深受中国人民喜欢的简单而美味的菜肴，番茄炒蛋的基本材料是鸡蛋和番茄。

用这样的两种简单的食材，加上一些调味料，可以做出一道美味的炒菜。

番茄中富含维生素C、维生素A和抗氧化剂等成分，蛋白质丰富，营养丰富，并且容易消化。

将这道菜肴作为一餐中的副菜或伴碗热饭都非常适合，既美味又健康。

4.醋溜土豆丝 - Vinegar Potato Shreds“醋溜”的意思是泼上醋的炒菜。

土豆丝是土豆中最有名的做法之一。

土豆切成细丝，泼上醋，再加入辣椒粉和蒜末炒熟。

口感爽脆，让人回味无穷。

这道菜肴正好贴合了冬天饮食的原则“温散”，既暖胃又不会让身体过度负担。

5.饺子 - Dumplings中国的传统餐桌上，饺子始终是不可缺少的食品之一。

特别是在冬天，吃上一盘热腾腾的饺子，总能给身体带来温暖和满足感。

中西方饮食文化差异和中餐菜单的翻译

中西方饮食文化差异和中餐菜单的翻译
1.餐桌礼仪：西方餐桌礼仪通常注重使用刀叉等餐具，每个人在自己
的盘子里吃自己的食物。

而中餐则强调共同分享，通常使用筷子，将餐盘
中的食物夹到自己的碗里。

2.食物种类：中西方饮食文化中，食物种类存在很大差异。

西方菜单
中常见的有牛排、炖肉、鸡腿等，而中餐菜单则涵盖了面食、米饭、豆制
品等更多种类的食物。

3.食物搭配：西方菜肴通常会将主食和配菜分开摆放，例如披萨的面
饼和酱料分开装盘，而中餐通常将主食和菜肴一起摆放在同一盘中。

4.调味品：中西方在调味品的使用上也存在差异。

西方人通常使用盐、胡椒粉、醋等进行调味，而中餐则会使用生姜、葱、蒜、酱油等更多种类
的调料。

5.餐后甜点：西方菜单上通常会有餐后甜点的选项，如蛋糕、冰淇淋等。

而中餐菜单一般没有专门的餐后甜点，而是以水果或甜点点心作为饭
后的甜品。

中餐菜单的中文翻译：
中餐菜单的中文翻译通常根据不同的菜品和食材命名，以下是一些常
见中餐菜单的中文翻译示例：
1. 炒鸡丁：Stir-fried chicken cubes
2. 麻婆豆腐：Mapo tofu
3. 宫保鸡丁：Kung Pao chicken
4. 糖醋排骨：Sweet and Sour Spare Ribs
5. 葱油拌面：Scallion oil noodles
6. 酸辣汤：Hot and Sour Soup
7. 炒米饭：Fried rice
8. 红烧肉：Braised pork belly
9. 酸菜鱼：Fish in sour cabbage soup。

中西菜单的差异与翻译

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中西菜单的差异与翻译
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从中西方饮食文化差异的角度看中文菜单的英译—以2008年奥运会《

课程教育研究
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２０１４年４月上旬刊
外语・外文
浅谈如何调动小学生学习英语的兴趣
杨
【中图分类号】Ｇ６２３．３１【文献标识码】Ａ
子” 并且给他们颁发了奖状给以表扬 “ 奖状 ” 这种鼓励方式能让学生体会到很大的成就感．并让他们时刻看见并记住自己过去的成绩，不断提醒他们继续努力．争取下次更大的成绩这对促进学在新单词和新课文的教学中．为了充分调动学生的学习积生的英语学习和对老师的英语教学帮助都很大极性和参与性．我采用了“ 扮演小老师” 的教学方式在老师讲授总之，为了提高课堂教学效果，调动学生学习英语的兴趣和
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新单词和新课文后．我会请一些学得好的同学上讲台去当小老师积极性．为学生创造一个轻松愉快的学习氛围．我一直不停地在教其他同学读单词和课文．并且是采取大组比赛的方式来进行探寻一种最适合我们学生的教学方式．为了学生更好的发展尽到这种方式极大地调动了学生课堂学习英语的积极性和课下学习了一个老师应尽的责任和义务英语的的积极性。每个同学都想在课堂上当一当小老师．并且每

奥运双语菜单选登及其翻译原则

经过长达一年的“烹制”，旨在解决外国奥运观众点菜难题的《中文菜单英文译法》终于日前正式“出炉”，即将被送往各国来华外宾的餐桌前。

正式公布的《中文菜单英文译法》中，包括中餐和西餐菜名译法。

新版《中文菜单英文译法》中的大部分中文菜名，以主料、烹饪方法、形状或口感、人名或地名等几种为主来翻译。

其中具有中国餐饮特色的传统食品，使用汉语拼音命名。

以下是一些具有代表性的菜品和酒水的新译法：饺子Jiaozi包子Baozi馒头Mantou豆腐To-fu麻婆豆腐Ma PoTo-fu佛跳墙Fotiaoqiang(Steamed Abalone with Shark’s Fin and Fish Maw)锅贴Guotie(Pan-fried Dumpling)馄饨Wonton宫保鸡丁KungPao Chicken“蓝花珍品二锅头”Lanhua Zhenpin Erguotou“红星珍品二锅头”Red Star Zhenpin Erguotou“剑南春”Jiannanchun“蒙古王”Mongolian King“二锅头”Er GuoTou“珍品二锅头”Zhenpin Erguotou“精装二锅头”Jingzhuang Erguotou清蒸童子鸡Steamed Pullet夫妻肺片Beef and Ox Tripe in Chili Sauce(泡在辣椒酱里的牛肉和牛内脏)红烧狮子头Braised Pork Balls in Soy Sauce(用棕色调料炖烂的肉丸)翻译原则：一、以主料开头的翻译原则1.介绍菜肴的主料和配料主料（名称/形状）+ with + 配料如：白灵菇扣鸭掌Mushrooms with Duck Feet2.介绍菜肴的主料和配汁主料+ with/in + 汤汁（Sauce）如：冰梅凉瓜Bitter Melon in Plum Sauce二、以烹制方法开头的翻译原则1.介绍菜肴的做法和主料做法（动词过去式）+主料（名称/形状）如：火爆腰花Sautéed Pig's Kidney2.介绍菜肴的做法、主料和配料做法（动词过去式）+主料（名称/形状）+ 配料如：地瓜烧肉——Stewed Diced Pork and SweetPotatoes干豆角回锅肉——Sautéed Spicy Pork with Dried Beans3.介绍菜肴的做法、主料和汤汁做法（动词过去式）+主料（名称/形状）+ with/in +汤汁如：京酱肉丝——Sautéed Shredded Pork in SweetBean Sauce雪蛤海皇羹——Snow Clam and Scallop Soup三、以形状或口感开头的翻译原则1.介绍菜肴形状或口感以及主配料形状/口感+ 主料如：脆皮鸡——Crispy Chicken2.介绍菜肴形状或口感、做法及主配料做法（动词过去式）+ 形状/口感+ 主料+ 配料如：小炒黑山羊——Sautéed Sliced Lamb with Pepperand Parsley四、以人名或地名命名的菜肴翻译原则1.介绍菜肴的创始人（发源地）和主料人名（地名）+主料如：麻婆豆腐Mapo Tofu (Stir-Fried Tofu in Hot Sauce)广东点心Cantonese Dim Sum2.介绍菜肴的创始人（发源地）、主配料及做法做法（动词过去式）+主辅料+人名/地名+Style如：北京炒肝——Stewed Liver, Beijing Style北京炸酱面Noodles with Soy Bean Paste, Beijing Style五、菜单英文译法中汉语拼音的使用原则1.具有中国特色的且也被外国人接受的传统食品，本着推广汉语及中国文化的原则，使用汉语拼音。

中西方饮食文化差异与中餐菜单的翻译第2页

中西方饮食文化差异与中餐菜单的翻译第2页篇一：中西方饮食文化差异与中餐菜单翻译方法中西方饮食文化差异与中餐菜单翻译方法国经济与贸易5班黄淑真2019405140506一、中西方文化差异的具体表现中西方饮食文化的差异性取决于各自文化母体的特性，特别是文化创造者的思维特性。

总体而言，中西饮食文化的差异主要体现在饮食文化基本观念的差异和饮食文化技术体系的差异。

具体而言，中西饮食文化的差异性突出表现在美食观念、审美标准、原料选用、饮食功能、切割工艺、餐桌类型、进餐形式、进餐用具、进餐速度和食物温度等十个方面。

1.美食观念的差异——情理不同中国人传统思维方式表现为具有较早的主体意识和浓厚的情感因素，长于直觉思维和内心体验而弱于抽象形式的逻辑推理，重视形象思维并善于将形象思维与抽象思维融会贯通。

中国人对客观事物的认识是以情（情感性和艺术性）为主导，趋向于价值选择而非真假的判断。

中国人讲吃，不仅仅是一日三餐，它往往蕴含着中国人认识事物和理解事物的哲理。

可以说，吃的问题贯穿于人生的各个领域，它不仅是人们生活的一个重要内容，而且不同程度地影响着人们的心理、情感和行为，从而构成了一系列耐人寻味的饮食文化现象。

因此，中国人的饮食侧重于“情”，认为饮食就是感受一种心情。

西方人长于抽象形式的逻辑推理，重视理性分析，注重借助于实验条件、实验设备、实验数据等，其对客观事物的认识是以理性为主导，趋向于真假判断而非价值取舍。

因此，西方人的饮食侧重于“理”，认为饮食就是满足人体的生理需求。

2.审美标准的差异——味养不同中国人对于美食的评价标准以“味”为核心，认为饮食就是食物内在之味和情境心理体味的综合审美过程。

中国人自古以来就把味觉纳入了审美的范畴，甚至认为美感起源于味觉。

视、听、嗅、味、触五官感觉的整合与联觉所引起的审美愉快，广泛地涉及到精神和物质等各个领域。

味觉的审美功能已经在物质与精神、生理与心理、灵与肉的结合上形成为中华民族一种特有的文化现象。

中、西餐菜单的差异与翻译

中、西餐菜单的差异与翻译中餐菜单的英译首先要遵循英语语言习惯、基本满足外国客人用餐的便利，其次要达到弘扬民族文化的目的。

这就要求译者除了准确了解、熟悉每一道菜的原料、烹调方法外，还要对中、西餐菜单的差异有所把握，从而采取相应的翻译方法和技巧。

中、西餐菜单无论从外在的编排，还是内在的内容及他们所折射出的文化，都存在巨大差异。

本文首先浅析了中、西餐菜单之间的差异，再根据中餐菜单的翻译目的提出了相应的翻译原则。

标签：中餐菜单西餐菜单结构性差异文化差异翻译原则一、引言中华美食源远流长，独具魅力，中餐菜单的英文译名在传播中华饮食文化上起着非常关键的作用。

近年来，随着中国加入WTO,对外开放的脚步越来越大，来华参观的外国游客也越来越多。

特别是2008年北京奥运会的日益临近，各种餐厅、饭店，外籍游客的身影也将越来越频繁。

为了方便外国客人的用餐，弘扬中国独具魅力的餐饮文化，中餐菜单的英译日益显现其重要性和必要性。

中餐菜单的英译是一项跨文化的传播工作，一份中餐菜单的优秀英译，应基本满足外国客人用餐的便利，还可以让外国客人更好地了解中国的饮食文化。

这就要求译者首先要准确了解、熟悉每一道菜的原料、烹调方法，还要对中、西餐菜单的差异有所把握，从而采取相应的翻译方法和技巧。

二、中、西餐菜单的差异由于地域差异，世界各国各地区形成了不同的饮食和烹调方法，并各自承载着丰富的民俗风情。

中西餐菜单不论在外在的编排上，还是在内在的内容上及所折射出的文化都存在着巨大的差异。

1.结构性差异(1)中西餐菜单的结构性差异首先体现在其编排上。

中餐菜单的编排大体分成冷菜、热菜、汤菜等四个部分，而西餐菜单则分成开胃品、汤、副菜等七个部分。

如下所示:中餐菜单的编排西餐菜单的编排- 冷菜- appetizers (开胃品)- 熱菜- soups (汤)- 汤菜- starters(副菜)- 主食和小吃- main courses (主菜)- salads (蔬菜类菜肴)- desserts (甜点)- coffee, tea (咖啡、茶)(2)其次，中西餐菜单的结构性差异还体现在烹调方法的繁复程度上。

中外菜单中英文对比

中式早點：烧饼Clay oven rolls 油条Fried bread stick 韭菜盒Fried leek dumplings 水饺Boiled dumplings 蒸饺Steamed dumplings 馒头Steamed buns割包Steamed sandwich 饭团Rice and vegetable roll 蛋饼Egg cakes 皮蛋100-year egg 咸鸭蛋Salted duck egg 豆浆Soybean milk饭类：稀饭Rice porridge 白饭Plain white rice 油饭Glutinous oil rice 糯米饭Glutinous rice 卤肉饭Braised pork rice 蛋炒饭Fried rice with egg 地瓜粥Sweet potato congee面类：馄饨面Wonton & noodles 刀削面Sliced noodles 麻辣面Spicy hot noodles 麻酱面Sesame paste noodles 鴨肉面Duck with noodles 鱔魚面Eel noodles 乌龙面Seafood noodles 榨菜肉丝面Pork , pickled mustard green noodles 牡蛎细面Oyster thin noodles 板条Flat noodles 米粉Rice noodles 炒米粉Fried rice noodles 冬粉Green bean noodle汤类：鱼丸汤Fish ball soup 貢丸汤Meat ball soup 蛋花汤Egg & vegetable soup 蛤蜊汤Clams soup 牡蛎汤Oyster soup 紫菜汤Seaweed soup 酸辣汤Sweet & sour soup 馄饨汤Wonton soup 猪肠汤Pork intestine soup 肉羹汤Pork thick soup 鱿鱼汤Squid soup 花枝羹Squid thick soup中餐：熊掌bear's paw鹿脯breast of deer海参sea cucumber 海鳝sea sturgeon 海蜇皮salted jelly fish海带kelp,seaweed 鲍鱼abalone 鱼翅shark fin 干贝scallops 龙虾lobster燕窝bird's nest烤乳猪roast suckling pig 猪脚pig's knuckle 盐水鸭boiled salted duck腊肉preserved meat 叉烧barbecued pork 香肠sausage 肉松fried pork flakes烤肉BAR-B-Q 荤菜meat diet素菜vegetables 肉羹meat broth地方菜local dish 广东菜Cantonese cuisine 客饭set meal 咖喱饭curry rice 炒饭fried rice 白饭plain rice 锅巴crispy rice 粥gruel, soft rice, porridge 打卤面noodles with gravy 阳春面plain noodle 砂锅casserole火锅chafing dish, fire pot肉包子meat bun 烧麦shao-mai 腐乳preserved bean curd豆腐bean curd 豆豉fermented blank bean 酱瓜pickled cucumbers 皮蛋preserved egg 咸鸭蛋salted duck egg 萝卜干dried turnip西餐与日本料理：菜单menu 法国菜French cuisine今日特餐today's special主厨特餐chef's special自助餐buffet快餐fast food招牌菜specialty欧式西餐continental cuisine饭前酒aperitif 点心dim sum炸薯条French fires烘马铃薯baked potato马铃薯泥mashed potatoes 煎蛋卷omelette 布丁pudding 甜点pastries 泡菜pickled vegetables韩国泡菜kimchi 蟹肉crab meat 明虾prawn 海螺conch 田螺escargots炖牛肉braised beef 熏肉bacon 荷包蛋poached egg煎一面荷包蛋sunny side up煎两面荷包蛋over 煎蛋fried egg煎半熟蛋over easy 煎全熟蛋over hard 炒蛋scramble eggs 煮蛋boiled egg 石头火锅stone fire pot 日本竹筷sashi 日本米酒sake 味噌汤miso shiru/soup 铁板烤肉roast meat生鱼片sashimi 奶油butter• 水果类（fruits）:西红柿tomato 菠萝pineapple 西瓜watermelon 香蕉banana 柚子shaddock （pomelo）橙子orange 苹果apple 柠檬lemon 樱桃cherry 桃子peach 梨pear 枣Chinese date （去核枣pitted date ）椰子coconut 草莓strawberry 树莓raspberry 蓝莓blueberry 黑莓blackberry 葡萄grape 甘蔗sugar cane 芒果mango 木瓜pawpaw或者papaya 杏子apricot 油桃nectarine 柿子persimmon 石榴pomegranate 榴莲jackfruit 槟榔果areca nut （西班牙产苦橙）bitter orange 猕猴桃kiwi fruit or Chinese gooseberry 金橘cumquat 蟠桃flat peach 荔枝litchi 青梅greengage 山楂果haw 水蜜桃honey peach 香瓜，甜瓜musk melon 李子plum 杨梅waxberry red bayberry 桂圆longan 沙果crab apple杨桃starfruit 枇杷loquat 柑橘tangerine 莲雾wax-apple 番石榴guava•肉、蔬菜类（livestock家畜）：南瓜（倭瓜）pumpkin cushaw 甜玉米Sweet corn 牛肉beef 猪肉pork 羊肉mutton 羔羊肉lamb 鸡肉chicken 生菜莴苣lettuce 白菜Chinese cabbage （celery cabbage）（甘蓝）卷心菜cabbage 萝卜radish 胡萝卜carrot 韭菜leek 木耳agarics 豌豆pea 马铃薯（土豆）potato 黄瓜cucumber 苦瓜balsam pear 秋葵okra 洋葱onion 芹菜celery 芹菜杆celery sticks 地瓜sweet potato 蘑菇mushroom 橄榄olive 菠菜spinach 冬瓜（Chinese）wax gourd 莲藕lotus root 紫菜laver 油菜cole rape 茄子eggplant 香菜caraway 枇杷loquat 青椒green pepper 四季豆青刀豆garden bean 银耳silvery fungi 腱子肉tendon 肘子pork joint 茴香fennel（茴香油fennel oil 药用）鲤鱼carp 咸猪肉bacon 金针蘑needle mushroom 扁豆lentil 槟榔areca 牛蒡great burdock 水萝卜summer radish 竹笋bamboo shoot 艾蒿Chinese mugwort 绿豆mung bean 毛豆green soy bean 瘦肉lean meat 肥肉speck 黄花菜day lily （day lily bud）豆芽菜bean sprout 丝瓜towel gourd (注：在美国丝瓜或用来做丝瓜茎loofah洗澡的，不是食用的)•海鲜类（sea food）：虾仁Peeled Prawns 龙虾lobster 小龙虾crayfish（退缩者）蟹crab 蟹足crab claws 小虾（虾米）shrimp 对虾、大虾prawn （烤）鱿鱼（toast）squid 海参sea cucumber 扇贝scallop 鲍鱼sea-ear abalone 小贝肉cockles 牡蛎oyster 鱼鳞scale 海蜇jellyfish鳖海龟turtle 蚬蛤clam 鲅鱼culter 鲳鱼butterfish 虾籽shrimp egg 鲢鱼银鲤鱼chub silver carp 黄花鱼yellow croaker•调料类（seasonings）：醋vinegar 酱油soy 盐salt 加碘盐iodized salt 糖sugar 白糖refined sugar 酱soy sauce 沙拉salad 辣椒hot（red）pepper 胡椒（black）pepper 花椒wild pepper Chinese prickly ash powder 色拉油salad oil 调料fixing sauce seasoning 砂糖granulated sugar 红糖brown sugar 冰糖Rock Sugar 芝麻Sesame 芝麻酱Sesame paste 芝麻油Sesame oil 咖喱粉curry 番茄酱（汁）ketchup redeye 辣根horseradish 葱shallot （Spring onions）姜ginger 蒜garlic 料酒cooking wine 蚝油oyster sauce 枸杞（枇杷,欧查果）medlar 八角aniseed 酵母粉yeast barm Yellow pepper 黄椒肉桂cinnamon (在美国十分受欢迎，很多事物都有肉桂料) 黄油butter 香草精vanilla extract(甜点必备) 面粉flour 洋葱onion•主食类（staple food）：三文治sandwich 米饭rice 粥congee （rice soup）汤soup 饺子dumpling 面条noodle 比萨饼pizza 方便面instant noodle 香肠sausage 面包bread 黄油（白塔油）butter 茶叶蛋Tea eggs 油菜rape 饼干cookies 咸菜（泡菜）pickle 馒头steamed bread 饼（蛋糕）cake 汉堡hamburger 火腿ham 奶酪cheese 馄饨皮wonton skin 高筋面粉Strong flour 小麦wheat 大麦barley 青稞highland barley 高粱broomcorn （kaoliang ）春卷Spring rolls 芋头Taro 山药yam 鱼翅shark fin 黄花daylily 松花蛋皮蛋preserved eggs 春卷spring roll 肉馅饼minced pie 糙米Brown rice 玉米corn 馅儿stuffing 开胃菜appetizer 面粉flour 燕麦oat 白薯甘薯sweet potato牛排steak 里脊肉fillet 凉粉bean jelly 糯米江米sticky rice 燕窝bird's nest 粟Chinese corn 肉丸子meat balls 枳橙citrange 点心（中式）dim sum 淀粉starch 蛋挞egg tart•干果类（dry fruits）：腰果Cashew nuts 花生peanut 无花果fig 榛子filbert hazel 栗子chestnut 核桃walnut 杏仁almond 果脯preserved fruit 芋头taro 葡萄干raisin cordial 开心果pistachion 巴西果brazil nut 菱角,荸荠water chestnut (和国内食用法不同，做坚果食用)•酒水类（beverage）：红酒red wine 白酒white wine 白兰地brandy 葡萄酒sherry 汽水(软饮料) soda （盐）汽水sparkling water 果汁juice 冰棒Ice-lolly 啤酒beer 酸奶yoghurt 伏特加酒vodka 鸡尾酒cocktail 豆奶soy milk 豆浆soybean milk 七喜7 UP 麒麟（日本啤酒kirin）凉开水cold boiled water 汉斯啤酒Hans beer 浓缩果汁concentrated juice 冰镇啤酒iced(chilled ) beer 札幌（日本啤酒）Sapporo 爱尔啤酒（美国）ale A级牛奶grand A milk 班图酒bantu beer 半干雪利dry sark 参水牛奶blue milk 日本粗茶bancha 生啤酒draft beer 白啤酒white beer <苏格兰>大麦酒barley-bree 咖啡伴侣coffee mate•零食类（snack）:薄荷糖mint 饼干cracker 饼干biscuit 棒棒糖bonbon 茶tea （沏茶make the tea）话梅prune candied plum 锅巴rice crust 瓜子melon seed 冰棒（冰果）ice（frozen）sucker 冰淇凌ice cream 防腐剂preservative 圣代冰淇淋sundae 巧克力豆marble chocolate barley 布丁pudding•与食品有关的词语（some words about food）:炸fired 炝quick boiled 烩braise （烩牛舌braised ox tongue）烤roast 饱嗝burp 饱了；饱的full stuffed 解渴quench thirst （形容食物变坏spoil spoilage）防腐剂preservative 产品有效期expiration date （形容酒品好：a good strong brew 绝味酿）。

奥运官方菜谱

中国奥运菜单官方翻译大全如果你经常注意菜单上的英文，也许你就会看到那种把夫妻肺片翻译成丈夫和妻子的肺切片的译法。

这样的东西老外看了肯定是不敢吃的。

为了迎接奥运，北京市人民政府外事办公室和北京市旅游局联合推出了北京市菜单英文译法的讨论稿，以后会逐步向全国推广，我们来看看这次的官方翻译吧中餐Chinese Food冷菜类Cold Dishes白菜心拌蜇头：Marinated Jellyfish and Chinese Cabbage in Vinaigrette白灵菇扣鸭掌：Mushrooms with Duck Feet拌豆腐丝：Shredded Tofu with Sauce白切鸡：Boiled Chicken with Sauce拌双耳：Tossed Black and White Fungus陈皮兔肉：Rabbit Meat with Tangerine Flavor川北凉粉：Clear Noodles in Chili Sauce刺身凉瓜：Bitter Melon with Wasabi豆豉多春鱼：Shisamo in Black Bean Sauce夫妻肺片：Pork Lungs in Chili Sauce干拌牛舌：Ox Tongue in Chili Sauce干拌顺风：Pig Ear in Chili Sauce怪味牛腱：Spiced Beef Shank红心鸭卷：Sliced Duck Rolls with Egg Yolk姜汁皮蛋：Preserved Eggs in Ginger Sauce酱香猪蹄：Pig Feet Seasoned with Soy Sauce酱肘花：Sliced Pork in Soy Sauce金豆芥兰：Chinese Broccoli with Soy Beans韭黄螺片：Sliced Sea Whelks with Hotbed Chives老北京豆酱：Traditional Beijing Bean Paste老醋泡花生：Peanuts Pickled in Aged Vinegar凉拌金针菇：Golden Mushrooms and Mixed Vegetables 凉拌西芹云耳：Celery with White Fungus卤水大肠：Marinated Pork Intestines卤水豆腐：Marinated Tofu卤水鹅头：Marinated Goose Heads卤水鹅翼：Marinated Goose Wings卤水鹅掌：Marinated Goose Feet卤水鹅胗：Marinated Goose Gizzard卤水牛舌：Marinated Ox Tongue卤水拼盘：Marinated Meat Combination卤水鸭肉：Marinated Duck Meat萝卜干毛豆：Dried Radish with Green Soybean麻辣肚丝：Shredded Pig Tripe in Chili Sauce美味牛筋：Beef Tendon蜜汁叉烧：Honey-Stewed BBQ Pork明炉烧鸭：Roast Duck热菜Hot Dishes猪肉类Pork白菜豆腐焖酥肉：Braised Pork Cubes with Tofu and Chinese Cabbage鲍鱼红烧肉：Braised Pork with Abalone鲍汁扣东坡肉：Braised Dongpo Pork with Abalone Sauce百叶结烧肉：Stewed Pork Cubes and Tofu Skin in Brown Sauce碧绿叉烧肥肠：Steamed Rice Rolls with BBQ Pork Intestines and Vegetables 潮式椒酱肉：Fried Pork with Chili Soy Sauce，Chaozhou Style潮式凉瓜排骨：Spare Ribs with Bitter Melon，Chaozhou Style豉油皇咸肉：Steamed Preserved Pork in Black Sauce川味小炒：Shredded Pork with Vegetables, Sichuan Style地瓜烧肉：Stewed Diced Pork and Sweet Potatoes东坡方肉：Braised Dongpo Pork冬菜扣肉：Braised Pork with Preserved Vegetables方竹笋炖肉：Braised Pork with Bamboo Shoots干煸小猪腰：Fried Pig Kidney with Onion干豆角回锅肉：Sautéed Spicy Pork with Dried Beans干锅排骨鸡：Griddle Cooked Spare Ribs and Chicken咕噜肉：Gulaorou (Sweet and Sour Pork with Fat)怪味猪手：Braised Spicy Pig Feet黑椒焗猪手：Baked Pig Feet with Black Pepper红烧狮子头：Stewed Pork Ball in Brown Sauce脆皮乳猪：Crispy BBQ Suckling Pig回锅肉片：Sautéed Sliced Pork with Pepper and Chili木耳肉片：Sautéed Sliced Pork with Black Fungus煎猪柳：Pan-Fried Pork Filet酱烧排骨：Braised Spare Ribs in Brown Sauce酱猪手：Braised Pig Feet in Brown Sauce椒盐肉排：Spare Ribs with Spicy Salt椒盐炸排条：Deep-Fried Spare Ribs with Spicy Salt金瓜东坡肉：Braised Dongpo Pork with Melon京酱肉丝：Sautéed Shredded Pork in Sweet Bean Sauce焗肉排：Baked Spare Ribs咖喱肉松煸大豆芽：Sautéed Minced Pork with Bean Sprouts in Curry Sauce腊八豆炒腊肉：Sautéed Preserved Pork with Fermented Soy Beans腊肉炒香干：Sautéed Preserved Pork with Dried Tofu Slices榄菜肉菘炒四季豆：Sautéed French Beans with Minced Pork and Olive Pickles 萝卜干腊肉：Sautéed Preserved Pork with Dried Radish毛家红烧肉：Braised Pork，Mao’s Family Style米粉扣肉：Steamed Sliced Pork Belly with Rice Flour蜜汁火方：Braised Ham in Honey Sauce蜜汁烧小肉排：Stewed Spare Ribs in Honey Sauce木须肉：Sautéed Sliced Pork, Eggs and Black Fungus南瓜香芋蒸排骨：Steamed Spare Ribs with Pumpkin and Taro砂锅海带炖排骨：Stewed Spare Ribs with Kelp en Casserole砂锅排骨土豆：Stewed Spare Ribs with Potatoes en Casserole什菌炒红烧肉：Sautéed Diced Pork with Assorted Mushrooms什菌炒双脆：Sautéed Chicken Gizzard and Tripe with Assorted Mushrooms 手抓琵琶骨：Braised Spare Ribs蒜香椒盐肉排：Deep-Fried Spare Ribs with Minced Garlic and Spicy Salt笋干焖腩肉：Braised Tenderloin (Pork) with Dried Bamboo Shoots海鲜类Seafood白灵菇扒鲍片：Braised Sliced Abalone with Mushrooms鲍鱼海珍煲：Braised Abalone and Seafood en Casserole百花鲍鱼卷：Steamed Abalone Rolls Stuffed with Minced Shrimps鲍鱼烧牛头：Braised Abalone with Ox Head鲍鱼珍珠鸡：Steamed Glutinous Rice Mixed with Diced Abalone and Chicken 碧绿香肘扣鲍片：Braised Sliced Abalone with Pork and Vegetables碧绿原汁鲍鱼：Braised Abalone with Vegetables锅粑鲍鱼：Abalone Sauce on Deep-Fried Rice Cake蚝皇扣干鲍：Braised Dried Abalone in Oyster Sauce蚝皇鲜鲍片：Braised Sliced Abalone in Oyster Sauce红烧鲍翅燕：Braised Abalone, Shark’s Fin and Birds Nest红烧鲍鱼：Braised Abalone红烧南非鲍：Braised South African Abalone金元鲍红烧肉：Braised Pork with Abalone龙井金元鲍：Braised Abalone with Longjing Tea美国红腰豆扣鲍片：Braised Sliced Abalone with American Kidney Beans银芽炒鲍丝：Sautéed Shredded Abalone with Bean Sprouts鲍汁北菇鹅掌：Braised Goose Feet and Black Mushrooms in Abalone Sauce鲍汁葱烧辽参：Braised Sea Cucumber in Abalone Sauce鲍汁豆腐：Braised Tofu in Abalone Sauce鲍汁鹅肝：Braised Goose Liver in Abalone Sauce鲍汁鹅掌扣辽参：Braised Sea Cucumber and Goose Feet in Abalone Sauce鲍汁花菇烧鹅掌：Braised Goose Feet and Mushrooms in Abalone Sauce鲍汁花胶扣辽参：Braised Sea Cucumber and Fish Maw in Abalone Sauce鲍汁鸡腿菇：Braised Mushrooms in Abalone Sauce鲍汁煎鹅肝：Pan-Fried Goose Liver (Foie Gras) in Abalone Sauce鲍汁扣白灵菇：Braised Mushrooms in Abalone Sauce鲍汁扣鹅掌：Braised Goose Feet in Abalone Sauce鲍汁扣花胶皇：Braised Fish Maw in Abalone Sauce鲍汁扣辽参：Braised Sea Cucumber in Abalone Sauce鲍汁扣三宝：Braised Sea Cucumber, Fish Maw and Mushrooms in Abalone Sauce 鲍汁牛肝菌：Braised Boletus in Abalone Sauce白玉蒸扇贝：Steamed Scallops with Tofu北极贝刺身：Scallops Sashimi碧绿干烧澳带：Dry-Braised Scallops with Vegetables碧绿鲜带子：Braised Scallops with Vegetables宫保鲜带子：Kung Pao Scallops鸽蛋烧裙边：Braised Turtle Rim with Pigeon Egg果汁银元带子：Fried Scallops in Fresh Fruit Juice姜葱酥炸生蠔：Deep-Fried Oyster with Ginger and Scallion酱野菌炒胭脂蚌：Sautéed Mussel and Mushrooms in Special Sauce金银玉带：Sautéed Scallops and Mushrooms千层酥烤鲜贝：Quick-Baked Scallop Mille Feuille（Roast Pepper Sauce and Basil Oil Infusion）蔬菜类VegetablesXO酱炒海茸百合：Sautéed Lily Bulbs and Seaweed in XO Sauce百合炒南瓜：Sautéed Pumpkin with Lily Bulbs板栗白菜：Poached Chinese Cabbage with Chestnuts白灼时蔬：Scalded Seasonal Vegetable炒芥兰：Sautéed Chinese Broccoli炒生菜：Sautéed Lettuce炒时蔬：Sautéed Seasonal Vegetable豉汁凉瓜皮：Sautéed Bitter Melon Peel in Black Bean Sauce葱香荷兰豆：Sautéed Snow Peas with Scallion翠豆玉米粒：Sautéed Green Peas and Sweet Corn冬菇扒菜心：Braised Shanghai Greens with Black Mushrooms豆豉鲮鱼油麦菜：Sautéed Indian Lettuce with Diced Fish in Black Bean Sauce干贝扒芦笋：Braised Asparagus with Scallops干煸苦瓜：Sautéed Bitter Melon海茸墨鱼花：Sautéed Diced Cuttlefish and Seaweed蚝皇扒双蔬：Braised Seasonal Vegetables in Oyster Sauce蚝油扒时蔬：Braised Vegetable in Oyster Sauce蚝油生菜：Sautéed Lettuce in Oyster Sauce红烧毛芋头：Braised Taro in Brown Sauce红枣蒸南瓜：Steamed Pumpkin with Chinese Dates猴头蘑扒菜心：Braised Shanghai Greens with Mushrooms虎皮尖椒：Pan-Seared Green Chili Pepper琥珀香芹炒藕粒：Sautéed Diced Lotus Root with Celery and Walnuts黄耳浸白玉条：Simmered White Gourd Slices with Yellow Fungus黄金玉米：Sautéed Sweet Corn with Salted Egg Yolk火腿炒蚕豆：Sautéed Broad Beans with Ham鸡汤竹笙浸时蔬：Bamboo Fungus and Steamed Vegetable in Chicken Soup 姜汁炒时蔬：Sautéed Seasonal Vegetable in Ginger Sauce椒盐茄子丁：Deep-Fried Diced Eggplant with Spicy Salt煎酿鲜茄子：Fried Eggplant Stuffed with Pork and Shrimp辣椒炝时蔬：Sautéed Vegetable with Chili Pepper栗子扒白菜：Braised Chinese Cabbage with Chestnuts萝卜干炒腊肉：Sautéed Preserved Pork with Dried Turnip米汤豆苗：Sautéed Pea Sprouts in Rice Soup木耳炒山药：Sautéed Chinese Yam with Black Fungus木瓜炖百合：Stewed Papaya with Lily Bulbs浓汤金华四宝蔬：Braised Four Kinds of Vegetables in Broth浓汤娃娃菜：Stewed Baby Cabbage in Broth芹香木耳：Sautéed Black Fungus with Celery清炒/蒜茸各式时蔬：Sautéed Seasonal Vegetable with/without Garlic清炒/蒜茸西兰花：Sautéed Broccoli with/without Garlic清炒豆尖：Sautéed Bean Sprouts清煎西红柿：Pan-Fried Tomato肉末雪菜：Sautéed Potherb Mustard with Minced Pork上汤扒娃娃菜：Braised Baby Cabbage in Broth上汤鸡毛菜：Braised Green Vegetable in Broth上汤芥兰：Braised Chinese Broccoli in Broth上汤浸时蔬：Braised Seasonal Vegetable in Broth双耳炒四季：Sautéed Fungus and Assorted Vegetables松仁玉米：Sautéed Sweet Corn with Pine Nuts蒜茸炒时蔬：Sautéed Vegetable with Chopped Garlic田园素小炒：Vegetarian’s Delight铁扒什锦：Grilled Assorted Vegetables西红柿炒蛋：Scrambled Egg with Tomato豆腐类Tofu彩虹蒸豆腐：Steamed Tofu with Vegetables豉香尖椒炒豆干：Sautéed Dried Tofu with Hot Peppers in Black Bean Sauce 脆皮豆腐：Deep-Fried Tofu锅塌豆腐：Tofu Omelet宫保豆腐：Kung Pao Tofu红烧日本豆腐：Braised Japanese Tofu with Vegetables家常豆腐：Fried Tofu, Home Style金菇豆腐：Braised Tofu with Mushrooms榄菜肉碎炖豆腐：Stewed Tofu with Olive Pickles and Minced Pork 两虾豆腐：Braised Tofu with Shrimps and Shrimp Roe牛肝菌红烧豆腐：Braised Tofu with Boletus芹菜炒香干：Sautéed Celery with Dried Tofu Slices日式蒸豆腐：Steamed Tofu，Japanese Style泰式豆腐：Braised Tofu in Thai Sauce铁板葱烧豆腐：Sizzling Tofu with Scallion西蜀豆花：Braised Tofu with Peanuts and Pickles乡村小豆腐：Sautéed Tofu with Vegetables香芹茶干：Sautéed Dried Tofu with Parsley雪菜炒豆皮：Sautéed Tofu Skin with Potherb Mustard雪菜虾仁豆腐：Sautéed Tofu with Shrimp and Potherb Mustard素菜豆腐：Sautéed Tofu with Mixed Vegetables豆豉豆腐：Sautéed Tofu with Black Bean Sauce芝麻豆腐：Sesame Tofu左宗豆腐：General Tsuo’s Tofu五味豆腐：Five-Flavored Tofu椒盐豆腐：Fried Tofu with Spicy Salt辣子豆腐：Tofu in Hot Pepper Sauce咖喱豆腐：Curry Tofu肉酱豆腐：Braised Tofu with Minced Meat麻婆豆腐：Mapo Tofu (Stir-Fried Tofu in Hot Sauce) 三鲜豆腐：Sautéed Tofu with Three Delicacies虾籽炒豆腐：Stir-Fried Tofu with Shimp Roe面筋百叶：Fried Wheat Gluten Puff and Tofu Skin 百叶包肉：Tofu Skin Rolls with Minced Pork。

奥运双语菜单选登及其翻译原则-5页文档资料

奥运双语菜单选登及其翻译原则出处：北京市旅游局作者：翻译中国2019-6-29 9:47:38如需转载，请注明来自：翻译中国http;//FanE经过长达一年的“烹制”，旨在解决外国奥运观众点菜难题的《中文菜单英文译法》终于日前正式“出炉”，即将被送往各国来华外宾的餐桌前。

正式公布的《中文菜单英文译法》中，包括中餐和西餐菜名译法。

新版《中文菜单英文译法》中的大部分中文菜名，以主料、烹饪方法、形状或口感、人名或地名等几种为主来翻译。

其中具有中国餐饮特色的传统食品，使用汉语拼音命名。

中西餐翻译

如果你经常注意菜单上的英文，也许你就会看到那种把夫妻肺片翻译成丈夫和妻子的肺切片的译法。

这样的东西老外看了肯定是不敢吃的。

为了迎接奥运，北京市人民政府外事办公室和北京市旅游局联合推出了北京市菜单英文译法的讨论稿，以后会逐步向全国推广，我们来看看这次的官方翻译吧。

《中文菜名英文译法》讨论稿正式由北京市旅游局对外公布，此稿初步确定了2753条菜单及酒水的英文译法，共分为中餐、西餐、中国酒、洋酒、饮料等五大类。

目录Table of Contents一、中餐 Chinese Food 1、冷菜类 Cold Dishes2、热菜类 Hot Dishes猪肉 Pork、牛肉 Beef、羊肉 Lamb、禽蛋类 Poultry and Eggs、蕈类Mushrooms、海鲜类 Seafood、蔬菜类 Vegetables、豆腐类 Tofu、燕窝类Bird’s Nest Soup、汤类Soups、煲类 Casserole3、主食、小吃 Rice, Noodles and Local Snacks二、西餐 Western Food头盘及沙拉 Appetizers and Salads汤类 Soups禽蛋类 Poultry and Eggs牛肉类 Beef猪肉类 Pork羊肉类 Lamb鱼和海鲜 Fish and Seafood面、粉及配菜类 Noodles, Pasta and Side Dishes面包类 Bread and Pastries甜品及其他西点 Cakes, Cookies and Other Desserts三、中国酒 Chinese Alcoholic Drinks 黄酒类 Yellow Wine白酒类 Liquor啤酒 Beer葡萄酒 Wine四、洋酒 Imported Wines开胃酒 Aperitif白兰地 Brandy威士忌 Whisky金酒 Gin朗姆酒 Rum伏特加 Vodka龙舌兰 Tequila利口酒 Liqueurs清酒 Sake啤酒 Beer鸡尾酒 Cocktails and Mixed Drinks餐酒 Table Wine五、饮料 Non-Alcoholic Beverages矿泉水 Spring Water咖啡 Coffee茶 Tea茶饮料 Tea Drinks果蔬汁 Juice碳酸饮料 Sodas混合饮料 Mixed Drinks其他饮料 Other Drinks冰品 Ice一、中餐 Chinese Food中餐 Chinese Food 冷菜（Cold Dishes）1、白菜心拌蜇头 Marinated Jellyfish and Chinese Cabbage in Vinaigrette2、白灵菇扣鸭掌 Mushrooms with Duck Feet3、拌豆腐丝 Shredded Tofu with Sauce4、白切鸡 Boiled Chicken with Sauce5、拌双耳 Tossed Black and White Fungus6、冰梅凉瓜 Bitter Melon in Plum Sauce7、冰镇芥兰 Chinese Broccoli with Wasabi8、朝鲜辣白菜 Korean Cabbage in Chili Sauce9、朝鲜泡菜 Kimchi10、陈皮兔肉 Rabbit Meat with Tangerine Flavor11、川北凉粉 Clear Noodles in Chili Sauce12、刺身凉瓜 Bitter Melon with Wasabi13、豆豉多春鱼 Shisamo in Black Bean Sauce14、夫妻肺片 Pork Lungs in Chili Sauce15、干拌牛舌 Ox Tongue in Chili Sauce16、干拌顺风 Pig Ear in Chili Sauce17、怪味牛腱 Spiced Beef Shank18、红心鸭卷 Sliced Duck Rolls with Egg Yolk19、姜汁皮蛋 Preserved Eggs in Ginger Sauce20、酱香猪蹄 Pig Feet Seasoned with Soy Sauce21、酱肘花 Sliced Pork in Soy Sauce22、金豆芥兰 Chinese Broccoli with Soy Beans23、韭黄螺片 Sliced Sea Whelks with Hotbed Chives24、老北京豆酱 Traditional Beijing Bean Paste25、老醋泡花生 Peanuts Pickled in Aged Vinegar26、凉拌金针菇 Golden Mushrooms and Mixed Vegetables27、凉拌西芹云耳 Celery with White Fungus28、卤水大肠 Marinated Pork Intestines29、卤水豆腐 Marinated Tofu30、卤水鹅头 Marinated Goose Heads31、卤水鹅翼 Marinated Goose Wings32、卤水鹅掌 Marinated Goose Feet33、卤水鹅胗 Marinated Goose Gizzard34、卤水鸡蛋 Marinated Eggs35、卤水金钱肚 Marinated Pork Tripe36、卤水牛腱 Marinated Beef Shank37、卤水牛舌 Marinated Ox Tongue38、卤水拼盘 Marinated Meat Combination39、卤水鸭肉 Marinated Duck Meat40、萝卜干毛豆 Dried Radish with Green Soybean41、麻辣肚丝 Shredded Pig Tripe in Chili Sauce42、美味牛筋 Beef Tendon43、蜜汁叉烧 Honey-Stewed BBQ Pork44、明炉烧鸭 Roast Duck45、泡菜什锦 Assorted Pickles46、泡椒凤爪 Chicken Feet with Pickled Peppers47、皮蛋豆腐 Tofu with Preserved Eggs48、乳猪拼盘 Roast Suckling Pig49、珊瑚笋尖 Sweet and Sour Bamboo Shoots50、爽口西芹 Crispy Celery51、四宝烤麸 Marinated Bran Dough with Peanuts and Black Fungus52、松仁香菇 Black Mushrooms with Pine Nuts53、蒜茸海带丝 Sliced Kelp in Garlic Sauce54、跳水木耳 Black Fungus with Pickled Capsicum55、拌海螺 Whelks and Cucumber56、五彩酱鹅肝 Goose Liver with White Gourd57、五香牛肉 Spicy Roast Beef58、五香熏干 Spicy Smoked Dried Tofu59、五香熏鱼 Spicy Smoked Fish60、五香云豆 Spicy Kidney Beans61、腌三文鱼 Marinated Salmon62、盐焗鸡 Baked Chicken in Salt63、盐水虾肉 Poached Salted Shrimps Without Shell64、糟香鹅掌 Braised Goose Feet in Rice Wine Sauce65、酿黄瓜条 Pickled Cucumber Strips66、米醋海蜇 Jellyfish in Vinegar67、卤猪舌 Marinated Pig Tongue68、三色中卷 Squid Rolls Stuffed with Bean, Ham and Egg Yolk69、蛋衣河鳗 Egg Rolls Stuffed with Eel70、盐水鹅肉 Goose Slices in Salted Spicy Sauce71、冰心苦瓜 Bitter Melon Salad72、五味九孔 Fresh Abalone in Spicy Sauce73、明虾荔枝沙拉 Shrimps and Litchi Salad74、五味牛腱 Spicy Beef Shank75、拌八爪鱼 Spicy Cuttlefish76、鸡脚冻 Chicken Feet Galantine77、香葱酥鱼 Crispy Crucian Carp in Scallion Oil78、蒜汁鹅胗 Goose Gizzard in Garlic Sauce79、黄花素鸡 Vegetarian Chicken with Day Lily80、姜汁鲜鱿 Fresh Squid in Ginger Sauce81、桂花糯米藕 Steamed Lotus Root Stuffed with Sweet Sticky Rice82、卤鸭冷切 Spicy Marinated Duck83、松田青豆 Songtian Green Beans84、色拉九孔 Abalone Salad85、凉拌花螺 Cold Sea Whelks with Dressing86、素鸭 Vegetarian Duck87、酱鸭 Duck Seasoned with Soy Sauce88、麻辣牛筋 Spicy Beef Tendon89、醉鸡 Liquor-Soaked Chicken90、可乐芸豆 French Beans in Coca-Cola91、桂花山药 Chinese Yam with Osmanthus Sauce92、豆豉鲫鱼 Crucian Carp with Black Bean Sauce93、水晶鱼冻 Fish Aspic94、酱板鸭 Spicy Salted Duck95、烧椒皮蛋 Preserved Eggs with Chili96、酸辣瓜条 Cucumber with Hot and Sour Sauce97、五香大排 Spicy Pork Ribs98、三丝木耳 Black Fungus with Cucumber and Vermicelle99、酸辣蕨根粉 Hot and Sour Fern Root Noodles100、小黄瓜蘸酱 Small Cucumber with Soybean Paste101、拌苦菜 Mixed Bitter Vegetables102、蕨根粉拌蛰头 Fern Root Noodles with Jellyfish103、老醋黑木耳 Black Fungus in Vinegar104、清香苦菊 Chrysanthemum with Sauce105、琥珀核桃 Honeyed Walnuts106、杭州凤鹅 Pickled Goose, Hangzhou Style107、香吃茶树菇 Spicy Tea Tree Mushrooms108、琥珀花生 Honeyed Peanuts109、葱油鹅肝 Goose Liver with Scallion and Chili Oil110、拌爽口海苔 Sea Moss with Sauce111、巧拌海茸 Mixed Seaweed112、蛋黄凉瓜 Bitter Melon with Egg Yolk113、龙眼风味肠 Sausage Stuffed with Salty Egg114、水晶萝卜 Sliced Turnip with Sauce115、腊八蒜茼蒿 Crown Daisy with Sweet Garlic116、香辣手撕茄子 Eggplant with Chili Oil117、酥鲫鱼 Crispy Crucian Carp118、水晶鸭舌 Duck Tongue Aspic119、卤水鸭舌 Marinated Duck Tongue120、香椿鸭胗 Duck Gizzard with Chinese Toon121、卤水鸭膀 Marinated Duck Wings122、香糟鸭卷 Duck Rolls Marinated in Rice Wine 123、盐水鸭肝 Duck Liver in Salted Spicy Sauce124、水晶鹅肝 Goose Liver Aspic125、豉油乳鸽皇 Braised Pigeon with Black Bean Sauce 126、酥海带 Crispy Seaweed127、脆虾白菜心 Chinese Cabbage with Fried Shrimps 128、香椿豆腐 Tofu with Chinese Toon129、拌香椿苗 Chinese Toon with Sauce130、糖醋白菜墩 Sweet and Sour Chinese Cabbage131、姜汁蛰皮 Jellyfish in Ginger Sauce132、韭菜鲜桃仁 Fresh Walnuts with Leek133、花生太湖银鱼 Taihu Silver Fish with Peanuts 134、生腌百合南瓜 Marinated Lily Bulbs and Pumpkin 135、酱鸭翅 Duck Wings Seasoned with Soy Sauce136、萝卜苗 Turnip Sprouts137、八宝菠菜 Spinach with Eight Delicacies138、竹笋青豆 Bamboo Shoots and Green Beans139、凉拌苦瓜 Bitter Melon in Sauce140、芥末木耳 Black Fungus with Mustard Sauce141、炸花生米 Fried Peanuts142、小鱼花生 Fried Silver Fish with Peanuts143、德州扒鸡 Braised Chicken, Dezhou Style144、清蒸火腿鸡片 Steamed Sliced Chicken with Ham 145、熏马哈鱼 Smoked Salmon146、家常皮冻 Pork Skin Aspic147、大拉皮 Tossed Mung Clear Noodles in Sauce148、蒜泥白肉 Pork with Garlic Sauce149、鱼露白肉 Boiled Pork in Anchovy Sauce150、酱猪肘 Pork Hock Seasoned with Soy Sauce151、酱牛肉 Beef Seasoned with Soy Sauce152、红油牛筋 Beef Tendon in Chili Sauce153、卤牛腩 Marinated Beef Brisket in Spiced Sauce 154、泡椒鸭丝 Shredded Duck with Pickled Peppers 155、拌茄泥 Mashed Eggplant with Garlic156、糖拌西红柿 Tomato Slices with Sugar157、糖蒜 Sweet Garlic158、腌雪里蕻 Pickled Potherb Mustard159、凉拌黄瓜 Cucumber in Sauce热菜（Hot Dishes）猪肉(Pork)160、白菜豆腐焖酥肉 Braised Pork Cubes with Tofu and Chinese Cabbage 161、鲍鱼红烧肉 Braised Pork with Abalone162、鲍汁扣东坡肉 Braised Dongpo Pork with Abalone Sauce163、百叶结烧肉 Stewed Pork Cubes and Tofu Skin in Brown Sauce 164、碧绿叉烧肥肠 Steamed Rice Rolls with BBQ Pork Intestines and Vegetables165、潮式椒酱肉 Fried Pork with Chili Soy Sauce，Chaozhou Style 166、潮式凉瓜排骨 Spare Ribs with Bitter Melon，Chaozhou Style 167、豉油皇咸肉 Steamed Preserved Pork in Black Sauce168、川味小炒 Shredded Pork with Vegetables, Sichuan Style169、地瓜烧肉 Stewed Diced Pork and Sweet Potatoes170、东坡方肉 Braised Dongpo Pork171、冬菜扣肉 Braised Pork with Preserved Vegetables172、方竹笋炖肉 Braised Pork with Bamboo Shoots173、干煸小猪腰 Fried Pig Kidney with Onion174、干豆角回锅肉Sautéed Spicy Pork with Dried Beans175、干锅排骨鸡 Griddle Cooked Spare Ribs and Chicken176、咕噜肉 Gulaorou (Sweet and Sour Pork with Fat)177、怪味猪手 Braised Spicy Pig Feet178、黑椒焗猪手 Baked Pig Feet with Black Pepper179、红烧狮子头 Stewed Pork Ball in Brown Sauce180、脆皮乳猪 Crispy BBQ Suckling Pig181、回锅肉片Sautéed Sliced Pork with Pepper and Chili182、木耳肉片Sautéed Sliced Pork with Black Fungus183、煎猪柳 Pan-Fried Pork Filet184、酱烧排骨 Braised Spare Ribs in Brown Sauce185、酱猪手 Braised Pig Feet in Brown Sauce186、椒盐肉排 Spare Ribs with Spicy Salt187、椒盐炸排条 Deep-Fried Spare Ribs with Spicy Salt188、金瓜东坡肉 Braised Dongpo Pork with Melon189、京酱肉丝Sautéed Shredded Pork in Sweet Bean Sauce190、焗肉排 Baked Spare Ribs191、咖喱肉松煸大豆芽Sautéed Minced Pork with Bean Sprouts in Curry Sauce192、腊八豆炒腊肉Sautéed Preserved Pork with Fermented Soy Beans 193、腊肉炒香干Sautéed Preserved Pork with Dried Tofu Slices194、榄菜肉菘炒四季豆Sautéed French Beans with Minced Pork and Olive Pickles195、萝卜干腊肉Sautéed Preserved Pork with Dried Radish196、毛家红烧肉 Braised Pork，Mao’s Family Style197、米粉扣肉 Steamed Sliced Pork Belly with Rice Flour198、蜜汁火方 Braised Ham in Honey Sauce199、蜜汁烧小肉排 Stewed Spare Ribs in Honey Sauce200、木须肉Sautéed Sliced Pork, Eggs and Black Fungus201、南瓜香芋蒸排骨 Steamed Spare Ribs with Pumpkin and Taro202、砂锅海带炖排骨 Stewed Spare Ribs with Kelp en Casserole203、砂锅排骨土豆 Stewed Spare Ribs with Potatoes en Casserole 204、什菌炒红烧肉Sautéed Diced Pork with As sorted Mushrooms205、什菌炒双脆Sautéed Chicken Gizzard and Tripe with Assorted Mushrooms206、手抓琵琶骨 Braised Spare Ribs207、蒜香椒盐肉排 Deep-Fried Spare Ribs with Minced Garlic and Spicy Salt208、笋干焖腩肉 Braised Tenderloin (Pork) with Dried Bamboo Shoots 209、台式蛋黄肉 Steamed Pork with Salted Egg Yolk, Taiwan Style 210、碳烧菠萝骨 BBQ Spare Ribs with Pineapple211、碳烧排骨 BBQ Spare Ribs212、糖醋排骨 Sweet and Sour Spare Ribs213、铁板咖喱酱烧骨 Sizzling Spare Ribs with Curry Sauce214、铁板什锦肉扒 Sizzling Mixed Meat215、无锡排骨 Fried Spare Ribs, Wuxi Style216、鲜果香槟骨 Spare Ribs with Champagne and Fresh Fruit217、咸鱼蒸肉饼 Steamed Pork and Salted Fish Cutlet218、香蜜橙花骨Sautéed Spare Ribs in Orange Sauce219、湘味回锅肉Sautéed Pork with Pepper, Hunan Style220、蟹汤红焖狮子头 Steamed Pork Ball with Crab Soup221、雪菜炒肉丝Sautéed Shredded Pork with Potherb Mustard222、油面筋酿肉 Dried Wheat Gluten with Pork Stuffing223、鱼香肉丝 Yu-Shiang Shredded Pork (Sautéed with Spicy Garlic Sauce) 224、孜然寸骨Sautéed Spare Ribs with Cumin225、走油蹄膀 Braised Pig''s Knuckle in Brown Sauce226、火爆腰花Sautéed Pig''s Kidney227、腊肉炒香芹Sautéed Preserved Pork with Celery228、梅樱小炒皇Sautéed Squid with Shredded Pork and Leek229、糖醋里脊 Fried Sweet and Sour Tenderloin (Lean Meat)230、鱼香里脊丝 Yu-S hiang Shredded Pork (Sautéed in Spicy Garlic Sauce) 231、珍菌滑炒肉Sautéed Pork with Mushrooms232、什烩肉 Roast Pork with Mixed Vegetables233、芥兰肉Sautéed Pork with Chinese Broccoli234、子姜肉Sautéed Shredded Pork with Ginger Shoots235、辣子肉Sautéed Po rk in Hot Pepper Sauce236、咖喱肉 Curry Pork237、罗汉肚 Pork Tripe Stuffed with Meat238、水晶肘 Stewed Pork Hock239、九转大肠 Braised Intestines in Brown Sauce240、锅烧肘子配饼 Deep-Fried Pork Hock with Pancake241、两吃干炸丸子 Deep-Fried Meat Balls with Choice of Sauces242、腐乳猪蹄 Stewed Pig Feet with Preserved Tofu243、豆豉猪蹄 Stewed Pig Feet with Black Bean Sauce244、木耳过油肉 Fried Boiled Pork with Black Fungus245、海参过油肉 Fried Boiled Pork with Sea Cucumber246、蒜茸腰片Sautéed Pork Kidney with Mashed Garlic247、红扒肘子 Braised Pork Hock in Brown Sauce248、芫爆里脊丝Sautéed Shredded Pork Filet with Coriander249、酱爆里脊丝配饼 Fried Shredded Pork Filet in Soy Bean Paste with Pancake250、溜丸子Sautéed Fried Meat Balls with Brown Sauce251、烩蒜香肚丝 Braised Pork Tripe Shreds with Mashed Garlic in Sauce 252、四喜丸子 Four-Joy Meatballs (Meat Balls Braised with Brown Sauce) 253、清炸里脊 Deep-Fried Pork Filet254、软炸里脊 Soft-Fried Pork Filet255、尖椒里脊丝 Fried Shredded Pork Filet with Hot Pepper256、滑溜里脊片 Quick-Fried Pork Filet Slices with Sauce257、银芽肉丝Sautéed Shredded Pork with Bean Sprouts258、蒜香烩肥肠 Braised Pork Intestines with Mashed Garlic259、尖椒炒肥肠 Fried Pork Intestines with Hot Pepper260、溜肚块 Quick-Fried Pork Tripe Slices261、香辣肚块 Stir-Fried Pork Tripe Slices with Chili262、芫爆肚丝Sautéed Pork Tripe Slices with Coriander263、软溜肥肠 Quick-Fried Pork Intestines in Brown Sauce264、芽菜回锅肉Sautéed Sliced Pork with Scallion and Bean Sprouts 265、泡萝卜炒肉丝Sautéed Pork Slices with Pickled Turnip266、米粉排骨 Steamed Spare Ribs with Rice Flour267、芽菜扣肉 Braised Pork Slices with Bean Sprouts268、东坡肘子 Braised Dongpo Pork Hock with Brown Sauce269、川式红烧肉 Braised Pork，Sichuan Style270、米粉肉 Steamed Pork with Rice Flour271、夹沙肉 Steamed Pork Slices with Red Bean Paste272、青豌豆肉丁Sautéed Diced Pork with Green Peas273、蚂蚁上树Sautéed Vermicelli with Spicy Minced Pork274、芹菜肉丝Sautéed Shredded Pork with Celery275、青椒肉丝Sautéed Shredded Pork with Green Pepper276、扁豆肉丝Sautéed Shredded Pork a nd French Beans277、冬笋炒肉丝Sautéed Shredded Pork with Bamboo Shoots278、炸肉茄合 Deep-Fried Eggplant with Pork Stuffing279、脆皮三丝卷 Crispy Rolls of Shreded Pork, Sea Cucumber and Bamboo Shoots280、烤乳猪 Roasted Suckling Pig281、红烧蹄筋 Braised Pig Tendon in Brown Sauce282、清蒸猪脑 Steamed Pig Brains283、蛋煎猪脑 Scrambled Eggs with Pig Brains284、菜远炒排骨Sautéed Spare Ribs with Greens285、椒盐排骨 Crispy Spare Ribs with Spicy Salt286、芋头蒸排骨 Steamed Spare Ribs with Taro287、蝴蝶骨 Braised Spare Ribs288、无骨排 BBQ Spare Ribs Off the Bone289、辣白菜炒五花肉Sautéed Streaky Pork with Cabbage in Chili Sauce 290、酒醉排骨 Spare Ribs in Wine Sauce291、无骨排 BBQ Boneless Spare Ribs292、香辣猪扒 Grilled Pork with Spicy Sauce293、云腿芥菜胆Sautéed Chinese Broccoli with Ham294、板栗红烧肉 Braised Pork with Chestnuts295、小炒脆骨Sautéed Gristles296、酸豆角肉沫Sautéed Sour Beans with Minced Pork297、五花肉炖萝卜皮 Braised Streaky Pork with Turnip Peel298、腊肉红菜苔Sautéed Preserved Pork with Red Vegetables299、竹筒腊肉 Steamed Preserved Pork in Bamboo Tube300、盐煎肉 Fried Pork Slices with Salted Pepper301、猪肉炖粉条 Braised Pork with Vermicelli302、芸豆焖猪尾 Braised Pigtails with French Beans303、干豇豆炖猪蹄 Braised Pig Feet with Dried Cowpeas304、豉汁蒸排骨 Steamed Spare Ribs in Black Bean Sauce305、蛋黄狮子头 Stewed Meat Ball with Egg Yolk--------------------------------------------------------------------------------牛肉（Beef)306、XO酱炒牛柳条Sautéed Beef Filet in XO Sauce307、爆炒牛肋骨Sautéed Beef Ribs308、彩椒牛柳Sautéed Beef Filet wit h Bell Peppers309、白灼肥牛 Scalded Beef310、菜胆蚝油牛肉Sautéed Sliced Beef and Vegetables in Oyster Sauce 311、菜心扒牛肉 Grilled Beef with Shanghai Greens312、川北牛尾 Braised Oxtail in Chili Sauce, Sichuan Style313、川汁牛柳Sautéed Beef Filet in Chili Sauce, Sichuan Style 314、葱爆肥牛Sautéed Beef with Scallion315、番茄炖牛腩 Braised Beef Brisket with Tomato316、干煸牛肉丝Sautéed Shredded Beef in Chili Sauce317、干锅黄牛肉 Griddle Cooked Beef and Wild Mushrooms318、罐焖牛肉 Stewed Beef en Casserole319、锅仔辣汁煮牛筋丸 Stewed Beef Balls with Chili Sauce320、锅仔萝卜牛腩 Stewed Beef Brisket with Radish321、杭椒牛柳Sautéed Beef Filet with Hot Green Pepper322、蚝皇滑牛肉Sautéed Sliced Beef in Oyster Sauce323、黑椒牛肋骨 Pan-Fried Beef Ribs with Black Pepper324、黑椒牛柳Sautéed Beef Filet with Black Pepper325、黑椒牛柳粒Sautéed Diced Beef Filet with Black Pepper 326、黑椒牛柳条Sautéed Beef Filet with Black Pepper327、黑椒牛排 Pan-Fried Beef Steak with Black Pepper328、红酒烩牛尾 Braised Oxtail in Red Wine329、胡萝卜炖牛肉 Braised Beef with Carrots330、姜葱爆牛肉Sautéed Sliced Beef with Onion and Ginger 331、芥兰扒牛柳Sautéed Beef Filet with Chinese Broccoli332、金蒜煎牛籽粒 Pan-Fried Beef with Crispy Garlic333、牛腩煲 Braised Beef Brisket en Casserole334、清汤牛丸腩Consommé of Beef Balls335、山药牛肉片Sautéed Sliced Beef with Yam336、石烹肥牛 Beef with Chili Grilled on Stone Plate337、时菜炒牛肉Sautéed Beef with Seasonal Vegetable338、水煮牛肉 Poached Sliced Beef in Hot Chili Oil339、酥皮牛柳 Crispy Beef Filet340、铁板串烧牛肉 Sizzling Beef Kebabs341、铁板木瓜牛仔骨 Sizzling Calf Ribs with Papaya342、铁板牛肉 Sizzling Beef Steak343、土豆炒牛柳条Sautéed Beef Filet with Potatoes344、豌豆辣牛肉Sautéed Beef and Green Peas in Spicy Sauce 345、鲜菇炒牛肉Sautéed Beef with Fresh Mushrooms346、鲜椒牛柳Sautéed Beef Filet wi th Bell Peppers347、豉汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce348、香芋黑椒炒牛柳条Sautéed Beef with Black Pepper and Taro 349、香芋烩牛肉 Braised Beef with Taro350、小炒腊牛肉Sautéed Preserved Beef with Leek and Pepper 351、小笋烧牛肉 Braised Beef with Bamboo Shoots352、洋葱牛柳丝Sautéed Shredded Beef with Onion353、腰果牛肉粒Sautéed Diced Beef with Cashew Nuts354、中式牛柳 Beef Filet with Tomato Sauce, Chinese Style 355、中式牛排 Beef Steak with Tomato Sauce, Chinese Style 356、孜然烤牛肉 Grilled Beef with Cumin357、孜然辣汁焖牛腩 Braised Beef Brisket with Cumin358、家乡小炒肉Sautéed Beef Filet, Country Style359、青豆牛肉粒Sautéed Diced Beef with Green Beans360、豉油牛肉 Steamed Beef in Black Bean Sauce361、什菜牛肉Sautéed Beef with Mixed Vegetables362、鱼香牛肉 Yu-Shiang Beef (Sautéed with Spicy Garlic Sauce) 363、芥兰牛肉Sautéed Beef with Chinese Broccoli364、雪豆牛肉Sautéed Beef with Snow Peas365、青椒牛肉Sautéed Beef with Pepper and Onions366、陈皮牛肉 Beef with Dried Orange Peel367、干烧牛肉 Dry-Braised Shredded Beef, Sichuan Style368、湖南牛肉 Beef, Hunan Style369、子姜牛肉Sautéed Shreded Beef with Ginger Shoots370、芝麻牛肉Sautéed Beef with Sesame371、辣子牛肉Sautéed Beef in Hot Pepper Sauce372、什锦扒牛肉 Beef Tenderloin with Mixed Vegetables373、红烧牛蹄筋 Braised Beef Tendon in Brown Sauce374、三彩牛肉丝 Stir-Fried Shreded Beef with Vegetables375、西兰花牛柳 Stir-Fried Beef Filet with Broccoli376、铁锅牛柳 Braised Beef Filet in Iron Pot377、白灵菇牛柳 Stir-Fried Beef Filet with Mushrooms378、芦笋牛柳 Stir-Fried Beef Filet with Green Asparagus379、豆豉牛柳 Braised Beef Filet in Black Bean Sauce380、红油牛头 Ox Head with Hot Chili Oil381、麻辣牛肚 Spicy Ox Tripe382、京葱山珍爆牛柳 Braised Beef Filet with Scallion383、阿香婆石头烤肉 Beef BBQ with Spicy Sauce384、菜远炒牛肉Sautéed Beef with Greens385、凉瓜炒牛肉Sautéed Beef with Bitter Melon386、干煸牛柳丝Sautéed Shredded Beef387、柠檬牛肉Sautéed Beef with Lemon388、榨菜牛肉Sautéed Beef with Pickled Vegetable389、蒙古牛肉Sautéed Mongolian Beef390、椒盐牛仔骨Sautéed Calf Ribs with Spicy Salt391、辣白菜炒牛肉 Sau téed Beef with Cabbage in Chili Sauce392、荔枝炒牛肉Sautéed Beef with Litchi393、野山椒牛肉丝Sautéed Shredded Beef with Wild Pepper394、尖椒香芹牛肉丝Sautéed Shredded Beef with Hot Pepper and Celery 395、堂煎贵族牛肉（制作方法：黑椒汁、香草汁） Pan-Fried Superior Steak ( with black pepper sauce/ vanilla sauce)396、香煎纽西兰牛仔骨 Pan-Fried New Zealand Calf Chop397、沾水牛肉 Boiled Beef398、牛肉炖土豆 Braised Beef with Potatoes399、清蛋牛肉 Fried Beef with Scrambled Eggs400、米粉牛肉 Steamed Beef with Rice Flour401、咖喱蒸牛肚 Steamed Ox Tripe with Curry402、芫爆散丹Sautéed Ox Tripe with Coriander--------------------------------------------------------------------------------羊肉（Lamb)403、葱爆羊肉Sautéed Lamb Slices with Scallion404、大蒜羊仔片Sautéed Lamb Filet with Garlic405、红焖羊排 Braised Lamb Chops with Carrots406、葱煸羊腩Sautéed Diced Lamb with Scallion407、烤羊里脊 Roast Lamb Tenderloin408、烤羊腿 Roast Lamb Leg409、卤酥羊腿 Pot-Stewed Lamb Leg410、小炒黑山羊Sautéed Sliced Lamb with Pepper and Parsley411、支竹羊肉煲 Lamb with Tofu Skin en Casserole412、纸包风味羊排 Fried Lamb Chops Wrapped in Paper413、干羊肉野山菌 Dried Lamb with Wild Truffles414、手扒羊排 Grilled Lamb Chops415、烤羔羊 Roasted Lamb416、蒙古手抓肉 Mongolian Boiled Lamb417、涮羊肉 Mongolian Hot Pot418、红烧羊肉 Braised Lamb in Brown Sauce419、红焖羊肉 Stewed Lamb in Brown Sauce420、清炖羊肉 Double Boiled Lamb Soup421、回锅羊肉Sautéed Spicy Lamb422、炒羊肚Sautéed Lamb Tripe423、烤全羊 Roast Whole Lamb424、孜然羊肉 Fried Lamb with Cumin425、羊蝎子 Lamb Spine Hot Pot《本草纲目》 Compendium of Materia Medica《红楼梦》 A Deam in Red Mansions (The Story of the Stone)《聊斋志异》 Strange Tales of a Lonely Studio《论语》 Analects of Confucius《三国演义》 The Romance of the Three Kingdoms《山海经》 the Classic of Mountains and Rivers / Mountain and Sea Classics 《围城》 A Surrounded City《西厢记》 The Romance of West Chamber《西游记》 Pilgrimage to the West; Journey to the West《资治通鉴》 History as a Mirror《水浒传》 Heroes of the Marshes; Water Margins 《大学》The Great Learning《中庸》The Doctrine of the Mean《论语》The Analects of Confucius《孟子》The Words of Mencius《诗经》The Book of Songs《书经》The Book of History《易经》The Book of Changes《礼记》The Book of Rites《春秋》The Spring and Autumn Annals《战国策》Stratagems of the Warring States《史记》Records of the Grand Historian《世纪新说》New sayings of the World《西行漫记》Red Star over China。

翻译中餐菜谱的英译及中西饮食文化差异

翻译中餐菜谱的英译及中西饮食文化差异The English translation of Chinese food menu and The difference of diet culture between China and WestAbstract: As society advances , more and more Chinese food become prevalent in the west , and it is necessary to have a perfect English translation of Chinese food menu. Firstly, this paper reviews some studies about the definition of the Chinese food menu . Then , it will analyses the difference of diet culture between China and West . In summary , it will contribute to the development and the transmission of the Chinese food .Key words: English translation; Chinese food menu; the difference of diet culture1. IntroductionIn China , the Chinese dishes are various, also , the name of the food is distinctive and have characteristics . Some of the dishes name after in the way of realism . They usually make up of the raw material , the origin of the history and so on , and in order to reflect the features of the dished ; while others name after in the romantic ways . For example, some are expressed in the way of metaphor , hyperbole and so on . Thus, it will suit the customers and everyone’s hope of lucky . As we all know ,both of these dishes reflect the traditional dishes of the history in China .Speaking of the diet culture , people often think of "to eat" , however , it cannot include the diet culture . Diet culture is the creation of human in eating behaviors and achievements, involving human’s consciousness, con cept, philosophy, religion, art and so on . Therefore, a little "to eat" word, absolutely can’t contain the broad and profound content . Different countriesmay have different characteristics , such as China and western countries . Due to the geographical features, climate environments , customs, the influence will appear on the eating habits of different degrees . So , the difference between Chinese and western culture makes Chinese and western diet culture different . There is a saying , “to the people fo odstuff is all-important .”Chinese people pay attention to the "nature and humanity", but westerners pay attention to the "people-oriented".2.The English translation of Chinese food menuDue to the inheritance of the history and the development of the globalization , not only the Chinese food menu has become multiple , but also the English translationof the dishes are diverse . The following content will account for it . Y anfu writes in his preface to his translation of Evolution and Ethics and said that translation is difficult in three parts , namely faithfulness ,expressiveness and elegance . And most authors also have a emphasis on the equivalence . In my view ,those are all indispensable in the translation of the Chinese food menu .What is known to all is that the Chinese food menu are consisted of the raw material ,the founder , the birthplace and so on . However , most dishes are translated word by word including the raw material . Examples are as follows, Pork with preserved vegetables and Ham with fresh bamboo shoots . The dishes which contains the raw material and the assistant material are in order to express explicitly the content of the food menu so that customers can choose what they like easily . Sure , the item of the food in the menu sometimes add the methods of the cooking into to , such as the steamed bream . As we all know, the roastBeijing duck is renowned in the world . From that structure of the name ,you can see that it contains the origin of the place ,and it is also a good way to entitle a dish .In brief , we can call it is the literal translation . Just as what Y anfu stated in the preface to his translation of Evolution and Ethics that what is faithfulness. Also , the elegance is important .Beside the literal translation , the free translation sometimes can show the elegance to us . As we all know , language and culture are closely connected , and language is one the part of the culture . With the modern developed society , it is widely used nowadays . It is often used to describe by its shape or the form so that it can please and charm the customers . However , generally speaking , Chinese culture is very different from the western culture . The foreigner may in trouble if they do not orient themselves in such translation of the dishes ,for instance , showing Auspicious omen with a dragon entangling a phoenix and the Thick soup of snake ,cat and chicken . Although the vivid name will attract many people ,especially the foreigner , and it corresponds with the elegance , there are still some weaknesses . In my opinion , Chinese is extensive and profound, which is magnificent cultural heritage in China .3.The difference of diet culture between China and W est1.Differences in the conceptsOn one hand , as we all know , China is a country with a long history , including the diet culture . In general , the Chinese especially pay attention to pursue the taste of the food . They always evaluate the quality of the food from the color , incense , flavor , shape and so on . It is may like Chinese paintings , the artistic conception is his aim . What is more , they also focus on the mental enjoyment . On the other hand , they ignore tocombine the nutrition healthy . It is not good for us to grow up .However , the western’s diet culture is s cientific . They concentrate on the nutrition value , the protein , heat , the bad side of the food and so on . They think it is only an important way to live in the world . The education about eating begun in the childhood so that they will have a balanced diet , and they do not like to put the foodmix together . Therefore , with the developing of the food , we should learn the perfect from the western diet culture .2.Difference in the contentsTo most Chinese , vegetable consumption is higher than anything else in the habits . In my opinion , there are two reasons can account for it . First , China is a populous nation . There is a long time that China is under the poverty , it is an extravagant thing to eat meat except the emperor. Second , because of the religion , they think it is not good to kill the animals except in the New Y ear . But with the development of the life ,the consumption of the meat is on the increase , as well as the milk . The Chinese like to eat the hot food , so , only before the main course is cold . Meanwhile , you can see a lot of dishes in the menu, such as redcaviar ,sour cucumber , diced meat , friedboiledpork and so on .[zhou xiangping , China and the west diet culture differences and the English translation of Chinese menu, the north from the review]Instead , due to hunting and fishing , westerners like to eat meat ,such as steak . The cold food is their favorite , for example , salad . What is more , they usually to eat the raw vegetables , not only the tomatoes and the cucumbers ,but also the cabbage , onion and broccoli . Whether eating or wearing , they are extracted from animals mostly .Slowly , the diet structure is tendto the same . [Gao yongchen ,The differences between Chinese and western diet culture theory]3.Difference in the dietary patternsOf course , the same eating habits between the Chinese and the West is that they always sit together . The difference between China and the west is that Chinese sit in the fixed place . It can show the respect between the people ,and how much they got is not certain .Also , they are toast ,clip vegetables to the others and it reflects the comity of merit , the peace , and the reunion of the atmosphere ; The westerners , they accustomed to have a quantitative supply . They have no fixed seat , and can walk around by themselves . It is really a good and interesting thing . This , not only can satisfy the person’s hobby ,but also a good way to make friends .In the conclusion , whatever in the translation of the food menu or in the diet culture , we can see that there exist a lot of differences between the Chinese and the West . However , because of the technology in the world village , China has imported some kinds of west ern food ,such as KFC. And China’s opening up policy make us live in the multicultural world . And with the close communication , I believe the elegant translation in the diet will be accepted in the most people in the world .。

中西餐菜单的差异

oiling)、炖(simme g)、炯(stewing)、烧(braising)、炸 (frying)．烤(baking)．蒸(steaming) 熏(smoking) 白灼 (scalding)。仅“炸就又可再分为：煎(pan～frying)、炒(stir—frying)，爆(quick— frying)、扒(frying and simmeri g)、回锅(twice-cooked stir-frying) 干炸(dry deep-frying)、软炸(soft deep—frying)，酥炸 (crisp deep— frying)等其mT方法相当细致。
2.Difference of the way to cook
• Western people are more concerned about the nutrition of the food ,therefore ,it way of cooking is comparably easier,such as steaming ,boiling,frying ,baking and so on .And Chinese has much more ways to cook.
Difference of Culture
• Western people attach more importance on the raw material and tasteof the food while Chinese are more strict on the dish.
Direct translation
中西餐菜单的差异与翻译
Translation and difference between the menus of Chinese & West countries

北京奥运会菜单中英文对照

北京奥运会菜单中英文对照凉菜八宝辣酱(Eight Delicacies in Hot Sauce)、夫妻肺片(Pork Lungs in Chili Sauce)川北凉粉( Clear Noodles in Chili Sauce)、棒棒鸡(Bon Bon Chicken)麻辣小龙虾(Hot and Spicy Crayfish)、扒猪脸(Snout)桂花糯米藕(Steamed Lotus Root Stuffed with Sweet Sticky Rice)醉蟹(Liquor-Soaked Crabs)酒水茅台(Moutai)、红星二锅头(Red Star Erguotou)衡水老白干(Hengshui Laobaigan)、青岛啤酒(Tsing Tao Beer)长城干红(Great Wall Red Wine)、绍兴女儿红(Nu'er Hong)、茶碧螺春(Biluochun Tea)、大红袍(Dahongpao Tea)陈年普洱(Aged Pu'er Tea)、祁门红茶(Keemun Black Tea)茉莉花茶(Jasmine Tea)汤西红柿蛋花汤(Tomato and Egg Soup)、紫菜蛋花汤(Seaweed and Egg Soup) 鱼头豆腐汤(Fish Head and Tofu Soup)、老鸭汤(Duck Soup)酸菜粉丝汤(Pickled Cabbage and Vermicelli Soup)萝卜丝鲫鱼汤(Crucian Carp Soup with Shredded Turnips)黄豆排骨汤(Pork Ribs and Soy Bean Soup)木瓜花生炖鸡脚(Chicken Paw Soup with Papaya and Peanut)主菜川菜：麻婆豆腐(MaPo Tofu)、回锅肉(Sautéed Sliced Pork with Pepper and Chili)、干烧鱼翅(Dry-Braised Shark’s Fin)、豆花肉蟹(Sautéed Hardshell Crab with Tofu Pudding)、坛子鸡(Chicken in Pot)、樟茶鸭(Smoked Duck, Sichuan Style)、魔芋鸭(Braised Duck with Shredded Konjak)粤菜：佛跳墙(Fotiaoqiang)、叉烧(BBQ Pork)、烧鹅(Roast Goose)、白斩鸡(Chopped Boiled Chicken)、脆皮乳猪(Crispy BBQ Suckling Pig)、脆皮乳鸽(Crispy Pigeon)鲁菜：葱烧海参(Braised Sea Cucumbers with Spring Onions)、九转大肠(Braised Intestines in Brown Sauce)北京菜：北京烤鸭(Peking Duck)、京酱肉丝(Sautéed Shredded Pork in Sweet Bean Sauce)、羊蝎子(Lamb Spine Hot Pot)贵州菜：酸汤鱼(Fish in Sour Soup)、花江狗肉(Huajiang Dog Meat)湘菜：剁椒鱼头(Steamed Fish Head with Diced Hot Red Peppers)、莲蓬扣肉(Braised Pork with Lotus Seeds)、农家小炒肉(Shredded Pork with Vegetables)、干锅茶树菇(Griddle Cooked Tea Tree Mushrooms)淮扬菜：红烧狮子头(Stewed Pork Ball in Brown Sauce)、蜜汁火方(Braised Ham in Honey Sauce)浙江菜：西湖醋鱼(West Lake Fish in Vinegar Gravy)、东坡肉(Braised Dongpo Pork)东北菜：小鸡炖蘑菇(Stewed Chick with Mushroom)、酱骨架(Braised Spare Ribs in Brown Sauce)新疆菜：大盘鸡(Braised Chicken with Potato and Green Pepper)、孜然寸骨(Sautéed Spare Ribs with Cumin)广西菜：啤酒鸭(Stewed Duck in Beer)、酸笋炒牛肉(Sautéed Beef with Pickled Bamboo Shoots)上海菜：油爆虾(Stire-Fried Shrimps)、毛蟹炒年糕(Sautéed Hardshell Crab with Rice Cake)江西菜：三杯鸡(Stewed Chicken with Three Cups Sauce)、藜蒿炒腊肉(Sautéed Preserved Pork with Artemisia selengensis)云南菜：汽锅鸡(Steam Pot Chicken)蔬菜：开水白菜(Steamed Chinese Cabbage in Supreme Soup)清炒红菜苔(Sautéed Chinese Kale)米汤豆苗(Sautéed Pea Sprouts in Rice Soup)干煸四季豆(Dry-Fried French Beans with Minced Pork and Preserved Vegetables)主食粥：艇仔粥(Tingzai Porridge)、红豆粥(Red Bean Porridge)粉：干炒牛河(Stir-Fried Rice Noodles with Beef)、过桥米线(Yunnan Rice Noodles)、桂林米粉(Guilin Rice Noodles)面：热干面(Hot Noodles with Sesame Paste)、炸酱面(Noodles with Soy Bean Paste)、担担面(Noodles, Sichuan Style)、两面黄(Pan-Fried Noodles)、刀削面(Sliced Noodle)、哨子面(Noodle with Pork)、羊肉泡馍(Pita Bread Soaked in Lamb Soup)、狗不理包子(Go Believe)、叉烧包(Steamed BBQ Pork Bun)、生煎包(Pan-Fried Bun Stuffed with Pork)、红油抄手(Meat Dumplings in Spicy Sauce)饭：八宝饭(Eight Delicacies Rice)、鱼翅捞饭(Fin Rice)、手抓饭(Xinjiang Rice)、扬州炒饭(Yangzhou Fried Rice)、海南鸡饭(Hainanese Chicken Rice)饭后甜点甜品：杨枝甘露(Chilled Mango Sago Cream with Pomelo)、双皮奶(Stewed Milk Beancurd)、龟苓膏(Guiling Jelly)、蛋挞(Egg Tart)、驴打滚(Ludagunr)、醪糟汤圆(Tangyuan in Fermented Glutinous Rice Soup)、冰糖葫芦(Bingtanghulu)小吃：豆汁(Douzhir)、爆肚儿(Soiled Pork Tripe)、天津十八街麻花(Tianjin Hemp Flowers)、油炸臭豆腐(Deep-Fried Fermented Tofu)水果：香梨(Xinjiang Pear)、哈密瓜(Hami Melon)、玫瑰香葡萄(Muscat Hamburg)、广东荔枝(Litchi)、烟台苹果(Yantai Apple)、赣南脐橙(Jiangxi Navel Orange)。

中西餐菜单的区别英语介绍

中西餐菜单的区别英语介绍Differences between Chinese and Western Menus Introduction:Chinese and Western cuisines are known for their distinct flavors and cooking techniques. The menus of these twoculinary traditions reflect their unique cultural backgrounds and culinary preferences. This article aims to explore the differences between Chinese and Western menus and shed light on the various elements that set them apart.1. Cuisine Characteristics:1.1 Chinese Cuisine:Chinese cuisine boasts a rich culinary history datingback thousands of years. It emphasizes the balance of flavors, textures, colors, and shapes in a dish. Chinese menus often include a variety of dishes that are served family-style, promoting communal dining.1.2 Western Cuisine:Western cuisine, on the other hand, is known for its diversity of flavors and cooking techniques. It is heavily influenced by European culinary traditions, with a focus on individual portions and plated presentations. Western menus often consist of appetizers, main courses, and desserts, allowing diners to enjoy a multi-course dining experience.2. Ingredients:2.1 Chinese Cuisine:Chinese menus are characterized by the use of fresh,locally sourced ingredients such as vegetables, meat, and seafood. Popular ingredients include soy sauce, oyster sauce, ginger, garlic, and a variety of spices and herbs. Vegetablesplay a significant role in Chinese cuisine, providing a wide range of flavors and textures.2.2 Western Cuisine:Western menus often feature ingredients like beef, pork, chicken, fish, and a variety of vegetables and grains. Dairy products, such as cheese and butter, are also commonly used. Western cuisines make use of herbs and spices such as thyme, rosemary, and basil to enhance the flavors of a dish.3. Cooking Techniques:3.1 Chinese Cuisine:Chinese cooking techniques include stir-frying, steaming, boiling, braising, and deep-frying. Stir-frying is a popular technique that quickly cooks ingredients over high heat while retaining their textures and flavors. Steaming is another common technique used in Chinese cuisine, preserving the natural taste and nutrients of the ingredients.3.2 Western Cuisine:Western cooking techniques vary depending on the region and culinary tradition. Techniques such as grilling, roasting, baking, and sautéing are commonly employed. Grilling impartsa smoky flavor to meats and vegetables, while roasting and baking use dry heat in an oven to cook ingredients. Sautéing involves quickly frying ingredients in a small amount of oilor butter over high heat.4. Menu Structure:4.1 Chinese Cuisine:Chinese menus often offer a wide range of dishes, categorized into various sections such as appetizers, soups, meat dishes, vegetable dishes, and rice or noodle dishes. These dishes are meant to be shared among diners, creating a communal dining atmosphere.4.2 Western Cuisine:In contrast, Western menus typically follow a structured format. They begin with appetizers, followed by main courses, and conclude with desserts. Each course offers a distinct set of dishes, allowing diners to savor a variety of flavors and textures throughout the meal.Conclusion:In conclusion, Chinese and Western menus differ in cuisine characteristics, ingredients, cooking techniques, and menu structures. Chinese menus focus on the balance offlavors and communal dining experience, while Western menus emphasize individual portions and a multi-course dining experience. Understanding these differences allows diners to appreciate the unique aspects of each culinary tradition and broaden their gastronomic horizons.。

为什么奥运村菜单中炒菜的英文翻译大都用了sautéed_而不是stir-fried_

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冬奥专题 | Special Topics of Winter Olympics
为 Sautéed Sliced Pork, Eggs and Black Fungus Mushroom。
最近，媒体报道了不少外国运动员在 Instagram 上晒食堂美食的新闻。不难想象一个场景：当一个国外运动员发 Ins 时候，一定会按照菜单给出的翻译来写。这些翻译不够优美、翻译原则不够清晰的菜名就此成为了官方认定的说法，而世界就少了一次知道这些中餐原本发音的机会。
这本书中炒菜部分翻译已经有些混乱了，今年冬奥会菜单里中式炒菜的翻译又有了新的迷思：“滑蛋虾仁”翻译时使用了 stir-fried，“爆炒”也都翻译成了 sautéed，炒面炒饭翻译时继续使用 stir-fried……值得注意的是：木须肉在书中按照音译 + 解释的原则翻译成 Muxu Pork(Sautéed Sliced Pork, Eggs and Black Fungus)，冬奥会菜单上去掉了拼音部分却多加了一个 mushroom, 翻译
在我的印象中，不管是非常早期杨步伟作品《中国食谱》（How to cook and eat in Chinese）中，还是近年来英国作家扶霞·邓洛普《鱼翅与花椒》的写作中，介绍中国炒菜时都使用了 stir-fry 这一动词。
起初因为好奇，就把问题发在了朋友圈——朋友圈中做餐饮的朋友不少，美食爱好者也很多，我想或许会有答案。
八竿子打不到一起。外国人看到 sauté 和 stir-frying
时，感受是不是有所不同？这两个词并不包含特别的文化含

功能翻译理论下的北京奥运菜单的英译

功能翻译理论下的北京奥运菜单的英译菜单翻译具有极强的目的性,北京奥运期间来华的外国游客数以百万计,如何使他们准确理解中餐的英译方便就餐,提供更好的服务,是中餐菜单英译的出发点和落脚点。

本文从德国功能翻译角度对中餐菜单的英译进行分析,并提出相应的翻译原则。

标签：功能翻译理论;目的论;菜单;翻译原则北京奥运会的成功极大提高了中国的国际形象,进一步加深了中国与世界的沟通和联系,历届奥运会餐饮供应是西餐,是全世界认可的模式,但经国际奥组委批准,第一次在2008北京奥运餐饮中设立中餐,并把30%的份额给予了中餐,改变了过去奥运餐饮‘西餐天下’的局面。

作为奥运会的饮食服务的一项重要内容,北京市外事办公室与北京市旅游局联合中外专家对相关菜单特别是北京地区的菜品进行了翻译。

一、北京奥运菜单的组成奥运菜单分为酒水饮品,面食汤类小吃,热菜,西餐部分食物。

其中酒水饮品包括,茶和茶类饮料,果蔬汁和混合饮料,矿泉水咖啡,其他饮料冰品,中国酒翻译,洋酒翻译;面食汤类小吃包括汤,煲汤,燕窝汤,和主食小吃部分;热菜则包括猪肉类,豆腐类,牛肉类,禽蛋类,海鲜类,蔬菜类,羊肉类和其他肉类,另外西餐中的相应翻译中文则不在本文讨论范围内。

二、功能翻译理论的总体介绍从功能的角度对翻译进行研究,总的来说包括两大方面,其一是以英国翻译学者为首的语篇分析学派,其主要理论基础是建立在韩礼德系统功能语篇分析模式之上。

(张美芳,2005:22)。

其二是以宏观翻译功能研究为主的德国功能主义学派,也是本篇中主要运用的翻译理论。

其理论基础主要是建立在卡尔.“布勒1934年提出的语言功能工具模式,这一理论对德国功能翻译理论影响深远,它不仅是莱思的文本类型理论的基础,也是弗米尔(Hans Vermeer)所提出“目的论”的基础,而目的论则是德国功能翻译理论的核心理论”( 张美芳,2005:65)。

三、德国功能翻译理论的代表人物及其思想1,莱思的文本类型学说。