Recipe (食谱)
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to express best wishes and special expectation, like ―steamed eel rolls‖如意鳝卷 Full of Long history and colorful culture,
such as ―Taibai tender chicken‖太白童鸡“, “turtle and chicken‖霸王别姬
Chinese Dishes
Food is the first neccessity of the people Main features — diversified color, aromatic flavor, and excellent taste Chinese dishes — tasty but also a work of art for people to appreciate.
1、 介绍菜肴的烹法和主料
例:火爆腰花 软炸里脊 炒鳝片
Cooking method(V+ed)+ Main cooked stuff
Sauté ed Pig’s Kidney Soft-fried Pork Fillet Stir-fried Eel Slices
2、 介绍菜肴的烹法、主料和配料
stuff 例:地瓜烧肉
2.Cooking method+materials 红烧全鱼 Braised Fish in Brown Sauce 笋炒鸡丝 Fried Shredded Chicken with Bamboo Shoots 涮羊肉 Instant Boiled Mutton Slices cooked in Hotpot
V. 中餐菜单英译方法翻译原则 一、 以主料开头的翻译原则 1、介绍菜肴的主料和辅料
Main cooked stuff+ with +Other cooked stuff
Beef with Beancurd 例: 牛肉豆腐 西红柿炒蛋 Scrambled Egg with Tomato 冬笋牛肉片 Beef sheds with bamboo shoots 2、 介绍菜肴的主料和配汁
Main cooked stuff + with/in + names of sauces
例:蚝油生菜 葱油鸡 米酒鱼卷 Lettuce with oyster sauce Chicken in Scallion Oil Fish Rolls with Rice Wine
二、 以烹制方法开头的翻译原则
Recipe
(食谱)
Contents
ds II. Features of Chinese Dish Names III. Ways of Naming Chinese Dishes Iv. Strategies of Translating Chinese Dish Names V. Principles of Translation
seasoningscookingmethodmaterials?蚝油煎鸡脯?sauteedchickenwithoystersauce?葡汁全鸡?chickenwithwinesauce?醋溜子鸡?friedspringchickenwithvinegarsauce?五香兔肉?spicedhare?茄汁石斑块?deepfriedgaroupasliceswithtomatosauce?咖喱牛肉?friedbeefwithcurry?茄汁鱼球?fishballswithketchuptomatosauce?辣味烩虾?friedshrimpwithchillysauce?咖喱鱿鱼?squidwithcurry?糖醋排骨?sweetsourspareribs?白汁熏鲳鱼?smokedpomfretinwhitesauce?4imagesfreeliberal?一卵孵双凤?chickensteamedinwatermelon?全家福?stewedassortedmeathotchpotch?龙凤会?stewedsnakechicken?雪积银钟?stewedmushroomsstuffedwithwhitefungus?红烧狮子头?stewedmincedporkballs?烩罗汉斋?stewedvegetableluohanzhai?5imagesmaterials?翡翠虾仁?stirfriedshrimpswithpeas?芙蓉鸡片?friedchickensliceswitheggwhite?宫爆鸡丁?dicedchickenwithpeanutchickenwithhotpepperpeanut?6
荷叶粉蒸肉 Steamed Flour-coated Pork in Lotus Leaves 清炖鹿肉 Braised Venison in Clear Soup 清蒸全鱼 Steamed Whole Fish
炒鳝丝 Stir-Fried Shredded Finless eel 脆皮嫩鸡 Crispy-Fried Tender Chicken 炖栗子鸡 Stewed Spring Chicken with Chestnuts
Features of Naming Chinese Dishes
Various raw materials are used in Chinese
dishes,including birds and beasts, fish, plants and so on. Some dishes – named by means of metaphors
6. local flavor 北京鸭 Peking Duck 蒙古烤肉 Mongolian Barbecue 西湖醋鱼 West Lake Vinegar Fish
成都子鸡 Stir-fried Spring Chicken, Chengdu Style 东江酿豆腐 Beancurd Stuffed with Minced Pork, Dongjiang Style 麻婆豆腐 Mapo Toufu
III. Different Ways of Naming Dishes
1. Materials: 火腿鸡片 Sliced Chicken with Ham 青椒肉丝 Shredded Pork with Green Pepper 冬菇菜心 Winter Mushrooms with Green Cabbage
辣味烩虾 Fried Shrimp with Chilly Sauce 咖喱鱿鱼 Squid with Curry 糖醋排骨 Sweet &Sour Spare Ribs 白汁熏鲳鱼 Smoked Pomfret in White Sauce
4.Images Free+liberal 一卵孵双凤 Chicken Steamed in Water Melon 全家福 Stewed Assorted Meat/ Hotchpotch 龙凤会 Stewed Snake &Chicken
蒸 steamed 香菇蒸鸡 Steamed Chicken with Mushrooms 熏 smoked 香熏鱼 Smoked Spicy Fish
填酿 stuffed 酿豆腐 Beancurd Stuffed with Minced Pork 砍chop 末 mince 片 slice 切丝 shred 切丁 dice
IV. Strategies for Translating Chinese Dishes Name
Literal translation
1.
2.
3.
4.
A frequently used strategy, including cooking methods, cooking utensils, ingredients, etc. Concerning Boiling 涮羊肉-instant boiled mutton Concerning Stewing 虾仁扒豆腐- stewed shelled shrimps and tofu Concerning braising 烧四季豆-braised green bean 红烧鱼-braised fish with brown sauces Concerning frying 炸桂鱼-fried mandarin fish
Paraphrase
1.
2.
3.
Concerning colors 红鱼汤-fish soup with tomato 翡翠羹-vegetable Concerning shape 百合酥-crisp cakes in shape of water lily Concerning best wishes and expectation 寿桃-peachy birthday cake 家中发财-scallion stalk with quail egg
五香兔肉 Spiced Hare 茄汁石斑块 Deep Fried Garoupa Slices with Tomato Sauce 咖喱牛肉 Fried Beef with Curry 茄汁鱼球 Fish Balls with Ketch-up/Tomato Sauce
干豆角回锅肉 仔姜烧鸡条
3、 介绍菜肴的烹法、主料和汤汁
stuff + with/in +names of saues 例:京酱肉丝 Sauté ed Shredded Pork in Sweet Bean sauce
红烧牛肉 鱼香肉丝 Braised Beef with Brown Sauce Fried Shredded Pork with Sweet and Sour Sauce
炸 deep-fried 炸春卷 Deep-fried Egg Roll 烧 roast 烧鹅 Roast Goose
烤 roast, barbecued 叉烧肉 Barbecued Pork 炖,焖 stewed, simmered 油焖笋 Stewed Bamboo Shoots with Soy Brown Sauce
II. Features of Naming Chinese Dishes
Various raw materials are used in Chinese
dishes,including birds and beasts, fish, plants and so on. Some dishes – named by means of metaphors
3. seasonings+(cooking method)+materials 蚝油煎鸡脯 Sauteed Chicken with Oyster Sauce 葡汁全鸡 Chicken with Wine Sauce 醋溜子鸡 Fried Spring Chicken with Vinegar Sauce
雪积银钟 Stewed Mushrooms Stuffed with White Fungus 红烧狮子头 Stewed Minced Pork Balls 烩罗汉斋 Stewed Vegetable ―Luohan Zhai‖
5.images +materials 翡翠虾仁 Stir-fried Shrimps with Peas 芙蓉鸡片 Fried Chicken Slices with Egg White 宫爆鸡丁 Diced Chicken with Peanut/ Chicken with Hot Pepper & Peanut
to express best wishes and special expectation, like ―steamed eel rolls‖如意鳝卷 Full of Long history and colorful culture,
such as ―Taibai tender chicken‖太白童鸡“, “turtle and chicken‖霸王别姬
中餐菜名通常由原料名称,烹制方法、 菜肴的色香味形、菜肴的创始人或发源 地等构成。
I. Cooking Methods
煎 pan-fried, fried, sauteed 煎咸鱼 Fried Salted Fish 炒 stir-fried , fried 杏仁炒虾仁 Fried Shrimp with Almonds
Transliteration plus literal translation
Strategy of a combination of literal translation and free translation 北京烤鸭-roast Beijing duck 四川豆花-Sichuan soft beancurd 东坡火锅-Dongpo hot pot 无锡脆鳝-crispy-fried eels, Wuxi Style
Cooking method(V+ed)+ Main cooked stuff+ other
Stewed Diced Pork and Sweet Potatoes Sauté ed Spicy Pork with Dried Beans Braised Chicken Fillet with Tender Ginger