中餐菜谱翻译法及烹调方法
中餐菜名翻译手法
3.以原料形状或口感开头的的翻译方法
这种方法是把原料的形状或口感当作修饰语，放在烹法或 主料的前面。示例如下： (1) 口感+烹法+主料
水煮嫩鱼 香煎鸡块 Tender Stewed Fish Fragrant Fried Chicken
(2) 形状（口感）+主料+(with)辅料
陈皮兔丁 时蔬鸡片 Diced Rabbit with Orange Peel Sliced Chicken with Seasonal Vegetables
其他示例如下： 蚂蚁上树，即肉末粉丝，可译为：Bean Vermicelli with Spicy Meat Sauce。
一卵孵双凤 ，即把炖好的两只鸡装入挖空 果肉的西瓜壳中，把西瓜比为卵，把鸡比为凤， 译为： Steamed Chicken in Water Melon。
但如果全部舍形或舍音求意似乎过分朴实无华， 且没有美感和情趣，还有个折中的办法就是先照 实译出此类菜名的中文意思，再用意译的方法让 客人了解其原料烹法。例如‘龙虎斗’这道菜， 如果先说The dragon fighting against the tiger， 对于不了解中国文化的外国友人来说肯定会大倒 胃口,因为‘龙’在中国是吉祥的象征，但在西方 文化中却是凶狠的恶魔。而虎又是保护动物。” 这道菜的原料是蛇肉和猫肉，应该译为Stewed snake and wild cat。
• 中国菜烹饪的过程复杂，包括备料、刀工、 火候、烹法等方面。要熟练而准确地将中 式菜肴英译，除了熟知菜肴常用原料的英 译外，还必须对菜的加工、烹饪及其在英 语中的对应语了如指掌。
1.刀工(cutting ）
• 为了译好菜名，我们首先要对刀工有所了 解。 • 中国烹饪，刀工十分讲究，历来有“三分 原料，七分加工”的说法，厨师总是因料 施刀，根据不同的原料，采用不同的切割 法，横刀、直刀、厚刀、薄刀、切花等， 刀法对菜的质量有莫大的影响。
中餐烹饪英语介绍
every kind as luxurious as possible.
As the firห้องสมุดไป่ตู้t cuisine of north China, many basic courses of
油条Youtiao ( Deep-Fried Dough Sticks )
汤圆Tangyuan ( Glutinous Rice Balls )
粽子Zongzi ( Glutinous Rice Wrapped in Bamboo Leaves )
元宵Yuanxiao ( Glutinous Rice Balls for Lantern Festival )
vegetables.
Shandong is the home province of Confucius, and
Shandong Cuisine embodies the dining concept of "Eat no food
but what’s of the best quality; eat no meat but what’s finely
high-class feasts prepared for festivals and birthdays were developed
based on Shandong cuisine. It also had an important influence on
the formation of the local cuisines of Beijing, Tianjin and northeast
中文菜谱常见翻译方法
中文菜谱常见翻译方法
中文菜谱的翻译方法主要有以下几种：
1.直译法：直接将原文中的词句逐字逐句地翻译成中文。
这种方法简单直接，但可能会出现语法不通顺或文化差异的问题。
2.意译法：根据原文的意思和背景，用通顺、符合中文习惯的表达方式进行翻译。
这种方法可以更好地传达菜谱所要表达的信息，但需要保持对原文的忠实性。
3.释义法：对原文中的词语进行解释，用相应的中文词语进行翻译，准确传达食材和烹饪方法的含义。
这种方法适用于一些特定的食材、调料或烹饪技术的翻译。
4.增补法：根据读者的背景和理解需要，增加一些说明或注释，以帮助读者更好地理解原文。
这种方法可以提供更多的信息和背景知识，但需要注意在菜谱中添加的文字不要过多影响整体结构。
根据具体情况，翻译者可以根据以上方法的组合来进行菜谱的翻译，以保证翻译的准确性和可读性。
中餐菜名翻译的公式与技巧
Hale Waihona Puke 公式：烹法+主料(形状)+(with,in)味汁 例：红烧牛肉 braised beef with brown sauce 鱼香肉丝 fried shredded pork with Sweet and sour sauce 清炖猪蹄 stewed pig hoof in clean soup 三、以形状或口感开头的翻译方法 1、介绍菜肴的形状(口感)和主料、辅料 公式：形状(口感)+主料+(with)辅料 例：芝麻酥鸡 crisp chicken with sesame 陈皮兔丁 diced rabbit with orange peel 时蔬鸡片 sliced chicken with seasonal vegetables 2、介绍菜肴的口感、烹法和主料 公式：口感+烹法+主料 例：香酥排骨 crisp fried spareribs 水煮嫩鱼 tender stewed fish 香煎鸡块 fragrant fried chicken 3、介绍菜肴的形状(口感)、主料和味汁 公式：形状(口感)+主料+(with)味汁 例：茄汁鱼片 sliced fish with tomato sauce 椒麻鸡块 cutlets chicken with hot pepper 黄酒脆皮虾仁 crisp shrimps with rice wine sauce 四、以人名或地名开头的翻译方法 1、介绍菜肴的创始人(发源地)和主料
菜单翻译方法
要将中餐菜单译成英文，首先要了解中餐菜名的构成及命名方法。
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。
这种反映菜肴内容和特色的命名方法叫做写实性命名法，此外还有反映菜肴深刻含义的写意性命名法。
由于汉语和英语的差异很大，中餐菜名英译时，应采用写实性命名法，尽量将菜肴的原料、烹制方法、菜肴的作料等翻译出来，以便让客人一目了然。
1、直译法以原料命名的菜不加修辞，直译最为简便，烹饪方法不必译出。
中菜汤类命名一般按此方法，翻译时采用“原料加汤”的处理方法。
如：双冬牛肉——Beef with Mushroom and Bamboo Shouts口蘑菜心——Mushrooms with Cabbage Heart青椒肉丝——Shredded Pork and Green Chili豆腐汤——Bean Curd with Mushroom Soup荷包蛋——Poached Egg人参鸡——Chicken with Ginseng坛肉——Pock in Pot糖醋排骨——Sweet and Sour Spare Rib直译能使目的语言与源语用基本相同的形式来表达相同的内容，获取基本相等的效果。
因此对于菜名翻译来说，直译是可取且实用的方法。
此外，在不违背西方文化的前提下，对一些以传说、典故，特别是以形象命名的菜肴，仍可以采用直译的方法，尽量在表达原译的同时保持原汁原味，让海外游客在品尝佳肴的同时，领略中国饮食文化的魅力。
2、意译法语言有不同的文化内涵和表达形式，当形式成为翻译的障碍时一般采用意译法。
在中餐翻译中，意译法就是将抽象或带有联想性的菜名以具体清晰的方式表达出来，译者常常可以采用解释、删减、借用、改写等手段。
第一，解释。
翻译时对原文本部分的字词用解释代替直译，这是十分必要的。
比如一道常见的“鱼香肉丝”，有人直译为“Fish-flavored Shredded Pork”，也有人翻译成“Shredded Pork w ith Garlic Sauce”。
中国菜的翻译
• 二、过去分词前置修饰语
• 中式菜的烹调方式繁多 ,主要有煎、 炒、 炸、烹、 烧、 烤、 焖、 炖、 煨、 蒸、 酱、 拌、 熏、 腌。英译时的一般原则 是用相应动词的过去分词来翻译 ,它在菜名中作前置修饰语。 如: 炸鸡卷 f ried chicken rolls
• 红焖肘子 braised pork joint
二、以烹制方法开头的翻译方法
• 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 Kidney
• 2.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 Sweet Potatoes • 干豆角回锅肉——Sautéed Spicy Pork with Dried Beans
• 红烧肉
pork braised in brown sauce
• 姜汁松花 eggs preserved in ginger sauce
• 烤羊肉串 mutton cubes roasted on spit
• 鸭焖海参 duck stewed with sea cucumber
• 四、介词短语作后置修饰语 • 中式菜绝大多数主料、 配料和调料都十分明确。翻译时大
• 此外 ,在中国传统文化中 ,一些赋予深刻象征意义的高贵植 物和晶莹透亮的玉石被用来为一些色泽鲜艳、 爽心悦目的 菜肴冠名。人们常用 “芙蓉” 代表 “蛋白”, “玉兰片” 代替 “笋片”,把虾仁、 豆腐比作 “白玉”,蚕豆、 青豆比 作 “翡翠”,甚至萝卜丝也成了 “珊瑚”,豆芽变成了 “银 芽” 。但这种高雅的联想与另一种语言文化是无法相融的 , 英译的原则只有:实译。如:
中餐烹饪英语介绍
every kind as luxurious as possible.
As the first cuisine of north China, many basic courses of
towering and rivers meandering throughout the province, it
boasts vast fertile fields and abundant produce. Its grain output
ranks third in China, and it also has many kinds of high-quality
Classifications of Chinese Cuisine
1. 八大菜系 Eight Famous Cuisines
中国各地不同的地理气候、资源物产,以及由此形成的饮食习惯，造就了各具特色的地方菜系，有“四大风味”、“八大菜系”之说。“四大风味”，是指以鲁（）、川（）、粤（）、淮扬（）为代表的地方风味；“八大菜系”是指由上述四种有代表性的风味发展而来的地方菜系，包括鲁菜（菜）、川菜
characteristic regional cultures of China.
5
1.1. 鲁菜 Lu Cuisine (Shandong Cuisine)
鲁菜是中国影响最大、流传最广
的菜系之一。鲁是省的简称，
是中国古文化发祥地之一，地处黄河下
游，气候温和，境山川纵横，河湖交
错，沃野千里，物产丰富。其粮食产量
做法（动词过去分词）+ 形状/口感 + 主料 + 配料
中国菜英文翻译方法
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*翻成英文时，一般放在最后，用with/in….（sauce） 表示。
--中国菜译成英文--
1】以主料开头的翻译方法 • 主料（形状） + with 辅料
*形状---- 丝shred，丁dice/cube，片slice，末 mince，块cutlets 泡椒凤爪 chicken feet with pickled peppers
• 形状（口感）+ 主料 + with辅料
芝麻酥鸡crisp chicken with sesame
• 口感 + 烹法 + 主料
水煮嫩鱼 tender stewed fish
• 形状（口感）+ 主料 + with味汁
麻辣肚丝shredded pig tripe in chili sauce
• 4】以人名或地名开头的翻译方法
宫保鸡丁sauteed chicken cubes with peanuts
*很多老外直接叫Kungpao Chicken
• 烹法 +主料（形状）+ with/in 味汁
鱼香肉丝 fried shredded pork with sweet and sour sauce
3】以形状或口感开头的翻译方法
• 主料（形状）+ with/in 味汁
鱼香茄子 eggplants with spicy garlic sauce 葱油鸡 chicken with scallion in hot oil
#中餐菜名翻译公式与技巧
中餐菜名翻译地公式与技巧一、以主料开头地翻译方法1、介绍菜肴地主料和辅料：公式：主料(形状>+(with>辅料例：杏仁鸡丁chicken cubes with almond牛肉豆腐beef with bean curd西红柿炒蛋Scrambled egg with tomato2、介绍菜肴地主料和味汁：公式：主料(形状>+(with,in>味汁例：芥末鸭掌duck webs with mustard sauce葱油鸡chicken in Scallion oilM酒鱼卷fish rolls with rice wine二、以烹制方法开头地翻译方法1、介绍菜肴地烹法和主料：公式：烹法+主料(形状>例：软炸里脊soft-fried pork fillet烤乳猪roast suckling pig炒鳝片Stir-fried eel slices2、介绍菜肴地烹法和主料、辅料公式：烹法+主料(形状>+(with>辅料仔姜烧鸡条braised chicken fillet with tender ginger 3、介绍菜肴地烹法、主料和味汁：公式：烹法+主料(形状>+(with,in>味汁例：红烧牛肉braised beef with brown sauce鱼香肉丝fried shredded pork with Sweet and sour sauce 清炖猪蹄stewed pig hoof in clean soup三、以形状或口感开头地翻译方法1、介绍菜肴地形状(口感>和主料、辅料公式：形状(口感>+主料+(with>辅料例：芝麻酥鸡crisp chicken with sesame陈皮兔丁diced rabbit with orange peel时蔬鸡片sliced chicken with seasonal vegetables2、介绍菜肴地口感、烹法和主料公式：口感+烹法+主料例：香酥排骨crisp fried spareribs水煮嫩鱼tender stewed fish香煎鸡块fragrant fried chicken3、介绍菜肴地形状(口感>、主料和味汁公式：形状(口感>+主料+(with>味汁例：茄汁鱼片sliced fish with tomato sauce椒麻鸡块cutlets chicken with hot pepper黄酒脆皮虾仁crisp shrimps with rice wine sauce四、以人名或地名开头地翻译方法1、介绍菜肴地创始人(发源地>和主料公式：人名(地名>+主料例：麻婆豆腐Ma Po beancurd四川水饺Sichuan boiled dumpling2、介绍菜肴地创始人(发源地>、烹法和主料公式：人名(地名>+烹法+主料例：东坡煨肘DongPo stewed pork joint北京烤鸭Roast Beijing Duck在中餐菜名翻译成英文地过程中,可以采用多种不同地方法,而且每一道菜都可以从不同地角度入手进行翻译.例如,川菜中地'宫保鸡丁'这道菜就有以下几种译法：1.sauteed chicken cubes with peanuts2.Gongbao chicken cubes3.diced chicken with chilli and peanuts由此可见,中餐菜名地英译方法是灵活多变地.至于我们在翻译中应该采用哪种方法,可根据各人地习惯和具体情况确定.不过只要掌握了第一种以主料开头地翻译方法,对其它种类地翻译方法便可以触类旁通,我们只需根据文中所列出地翻译公式去相应作一些交换就行了.专业菜谱翻译服务小小一本菜谱,是餐厅地一张名片.以往招待地都是本地客人,只要本地客人能看懂就行了,每个餐厅地菜谱都一样,只有分类、菜名和价格,看不懂直接问服务员,从来没有觉得有问题. ??? 但不知不觉中,番禺正在迅速地“国际化”,“老外”满大街都是,连中国人都取了洋名字,大家伙地名片也都变成了中英对照.餐厅地“名片”也在跟随潮流——设计更精美了,菜肴照片更多了,也有英文对照了.但是提起餐厅菜谱地英文翻译,很多外国朋友还是摇头——看不懂.餐厅老板觉得很惊讶——不可能啊,我们请地是专业地翻译公司,怎么外国客人还会看不懂呢？??? 问一个专业地翻译人员就知道,菜谱地翻译是很特殊地.中国人把饮食与文化相关联,所以中国很多菜名听上去很“文化”,例如“佛跳墙”、“福寿双全”、“龙马精神”等,让人不知其然；而在西方国家,饮食就是“Food and Beverage”(食品和饮料>,菜名就是原材料加烹饪方法.因此,翻译中文菜谱就需要清楚菜地原材料和制作过程,对不熟悉餐饮地人来说,这是很高地要求. ???? 此外,中国人吃地蔬菜就有600多种,比西方多6倍,还有几百种地禽类、肉类、野味、海鲜及其不计其数地不同部位,数百种调料、数十种烹调方法,在翻译过程中常碰到“裙边”、“花胶”、“雪蛤”等一般人根本不知何物地原料；即便是肉类,也有“肴肉”、“咸肉”、“腊肉”、“烟肉”、“白肉”、“烧肉”<广东烧味）等区分；鱼类更是可怕,简直可以与鱼类学家地专业手册相媲美,“鲥鱼”、“鮰鱼”、“真鲷”、“黑鲷”、“鲳鱼”、“鲮鱼”、“多宝鱼”、“东星斑”、“老鼠斑”、“海红斑”、“银鳕鱼”、“海龙”、“海马”等等,所以菜谱翻译是一种行业经验地积累,不是一般地翻译公司可以做得好地.为什么能够提供菜谱翻译地专业服务？A.? 与多家涉外酒店,餐馆有积累多年地合作.B.? 拥有丰富地行业资源,有众多高厨做顾问；C.? 有科学地工作流程,能够高效完成翻译工作.名厨精典 CHEF'S CLASSICS10头南非顶级干鲍outh Africa Superior Dry Abalone (10pcs>江南粥水鱼 <4位起）Special Cooking Fish (From 4 Person >大碗翅 Shark's Fin in Big Bowl玫瑰肉 Special Cooking Meat味淋牛柳 Beef Fillet with Oyster Sauce鱼翅 SHARK'S FIN至尊金汤天九翅<150克）Shark's Fin in Golden Soup (150g >浓汤海虎翅<100克） Superior Shark's Fin in Deluxe Soup (100g >珊瑚钩翅 <100克） Shark's Fin in Deluxe Soup (100g >生折蟹肉牙拣翅<100克） Shark's Fin Crab Meat in Soup (100g >香江鱼翅捞饭<100克） Xiangjiang Abalone with Rice (100g >原只木瓜炖鱼翅<100克） Boiled Shark's Fin with Whole Papaya (100g >鲍鱼菜胆炖排翅 Boiled Shark's Fin with Vegetable & Abalone Sauce蟹肉鸡丝翅<50克） Shark's Fin with Chicken Fillet & Crab (50g >20头秘制吉品鲍 Double-Boiled Superior Abalone (20pcs>6头南非顶级干鲍 South Africa Superior Shark's Fin(6pcs>2头澳洲青边鲍 Australia Abalone (2 pcs>4头澳洲网鲍 Australia Whole Abalone (4 pcs>20头鲍鱼扣辽参 Braised Biche-de-mer with Abalone (20 pcs>鲍鱼角捞饭 Shark's Fin with Rice金汤烩血燕<咸）100克 Assorted Bird's Nest in Golden Soup (Salty> (100g >蟹肉烧官燕<咸）100克 Braised Bird's Nest with Crab Meat (Salty> (100g >果汁炖官燕<甜）100克 Double Boiled Bird's Nest with Fruit Sauce (Sweet> (100g >木瓜炖官燕<甜）100克 Double Boiled Bird's Nest with Papaya(Sweet> (100g >木瓜炖雪蛤膏<甜）150克 Boiled Snow Clam in Papaya Soup (Sweet> (150g >椰香炖雪蛤膏<甜）150克 Boiled Snow Clam in Coconut Soup (Sweet> (150g >鲍鱼四宝 Braised Mixed Abalone黄扒山瑞裙 Braised Tuttle with Sauce鲍鱼汁扣公肚 Braised Fish Maw with Abalone Sauce日本特级关东辽参 Japan Superfine Ginseng沙汁烩鱼肚 Assorted Fish Maw in Deluxe Soup鲍鱼汁百灵菇 Braised Mushroom with Abalone Sauce金汤蟹肉石榴球 Crab Meat in Golden Soup鲍鱼汁猴头菌 Mushroom with Abalone Sauce ? ?红烧鲍参翅肚羹 Braised Sea Cucumber and Fish Maw in Soup浓汤烩翅唇 Assorted Shark's Fin Lips in Supreme Soup台式蛤蜊汤 Taiwan Clam Soup太极海皇羹 Deluxe Seafood Soup海底椰酸辣乌鱼蛋汤 Cuttle Fish Egg with Coconut in Sour & Chilli Soup生拆蟹肉牛菘羹 Fillet Beef & Crab Meat Soup?鱼肚粟M羹 Sweet Corn & Fish Maw Soup?每日明火靓汤 Daily Soup鹿茸炖老鸡 Double-Boiled Duck in Soup冬虫草炖水鸭 Double-Boiled Duck with Aweto花旗参海底椰炖竹丝鸡 Double-Boiled Ginseng and Coconut in Clear Broth蚝皇叉烧包 BBQ Pork Bun豉汁蒸凤爪 chicken Feet腊味罗白糕 Delicately Turnip Pudding??叉烧焗餐包 Baked BBQ Pork Bun韭黄炸春卷 Spring Roll生煎蒸肉包 Pan Fry Pork Bun葱油叉烧酥 BBQ Pork turnover豉汁金钱肚??Steamed Oxtripe w/Black Bean Sauce姜葱牛百叶 Steamed Beef Tripes w/Ginger Scallion sauce 酥皮蛋??Egg Tart芒果冻布甸 Mango Pudding榄仁豆沙角 Sweet bean Dumpling蛋黄莲蓉包 Sweet Lotus Seed Bun莲蓉煎堆仔 Deep Fried Glutinous Ball酥皮奶黄包 Cream Bun鲜奶椰汁糕 Coconut Cake莲蓉马拉盏 Sponge Cake透明马蹄糕 Water Chestnut Cake白糖糕 Sweet Jelly ??鲜虾饺 Shrimp ball鱼子烧卖皇 Siu Mei安虾咸水角 Fred Meat & Shrimp dumpling虾酱蒸鲜鱿 Steamed Squid w/Shrimp Paste四宝滑鸡扎 Chicken & Meat Pack时菜牛肉球 Beef Ball豉汗蒸排骨??Steamed Spareribs W/ black bean Sauce腐皮鮮虾卷??Shrimp bean Curd Roll香茜蒸粉果 steamed Dumpling (Foon Gor>鲜虾菠菜饺 Shrimp & Spinach ball蜂巢香芋角 Crispy Taro Turnover鮮虾韭菜饺 Shrimp & chives Ball白花釀茄子??Stuffed Eggplant虾胶酿豆腐 Stuffed Bean Curd香煎酿青椒 Stuffed Green Pepper密味叉烧肠 BBQ Pork rice Roll姜花虾M汤 Dried Shrimp rice Roll锅贴饺 Pot Sticker韭黄鲜虾肠 shrimp rice Roll爽滑牛肉肠 Beef Rice Roll水晶海鲜饺 Seafood Dumpling ??豉皇炒面??Soy Sauce chow Mein生炒糯M饭 Fried Sticky rice腊肠滑鸡饭 Chinese sausage & Chicken rice凤爪排骨饭 Chicken Feet & Spareribs rice柴鱼花生粥 Dried Fish & peanut Congee皮蛋瘦肉粥 Egg & Pork Congee瑶竹珍珠鸡 Peal Sticky rice Wrap ??椒盐鲜鱿 Salt & Pepper Squid椒盐中虾 Salt & Pepper Prawns蚝油芥兰 Chinese broccoli w/Oyster Sauce 豉汁炒蚬 Clams with Black bean Sauce豉汗炒青口 Mussels with Black bean Sauce 京都排骨??Mandarin Sparerib明炉烧鸭 roast Duck油鸡 Soy Sauce Chicken中国菜名英文版1 烹调方式 Cooking Methodfried... 煎...deep fried... 炸<干炸）...quick-fried/stir-fried... <爆）炒... braaised... 炖<烧）...stewed... 闷<炖、煨）... ste aamed... 蒸...smoked... 熏...roaast... 烤...grilled... 烤...crisp... 香酥...spicy... 麻辣...caramelized... 拔丝...toffee... 拔丝...dices... ...丁mashed... ...馅、泥in brown sauce 红烧... ...in soy sauce 酱汁...in hot sauce 干烧... ...in tomato sauce 茄汁....in black bean sauce 豆瓣... ...in rice wine 糟溜...with fish flaavor 鱼香... ...with sweet aand sour flavor 糖醋...in soup 汆... ...shreds ...丝slices ...片 ...cubes ...块2 调味品 Condimentstable salt 食盐sugar 白糖cheese 奶酪/干酪vinegar 醋butter 黄油pepper 胡椒soy sauce 酱油cream 奶油curry 咖哩mustard 芥茉tomato sauce 蕃茄酱honey 蜂蜜gravy 肉汁jam 果酱cube sugar 方糖ginger 姜garlic 大蒜shallot 大葱mayonnaise 蛋黄酱sweet soybean paste 甜面酱3 汤类 Soupclear soup/thin soup/consomme 清汤pottage/thick soup 浓汤broth 肉汤beef soup 牛肉汤tomato soup 西红柿汤cabbage soup 洋白菜汤vegetable soup 菜汤chicken soup 鸡汤creamed chicken soup 奶油鸡汤fish aand tomato soup 红鱼汤creamed ham soup 奶油火腿汤beef balls soup 牛肉丸子汤creamed prawn soup 奶油虾汤beef aand vegetable soup 牛肉蔬菜汤creamed spinach soup 奶油菠菜汤hot and sour soup 酸辣汤minced chicken and corn pottage 鸡茸粟M汤curry chicken soup 咖哩鸡汤4 主食 Staaple food中餐主食Chinese Food rice gruel/porridge 大M粥millet gruel 小M粥steamed bun/steamed bread 馒头steamed twisted roll 花卷meat pie 馅饼pancaake 煎饼meatbun/steamed bread with stuffings 包子dumpling 饺子wonton/dumpling soup 馄饨noodles 面条sichuaan style noodles with peppery sauce 担担面fried noodles 炒面stretched noodles 拉面noodles with soup 汤面noodles with soybeaan paste 炸酱面beef noodles 牛肉面spring roll/egg roll 春卷rice noodles M线sweet dumpling 元宵egg fried rice 蛋炒饭deep-fried dough sticks 油条soybeaan milk 豆浆muffin 松糕/饼cruller 油饼西餐主食Western Foodbread 面包toast 烤面包/土司rye bread 黑麦面包bun 小圆面包hamburger 汉堡包bacon cheeseburger 腊肉奶酪汉堡包sandwich 三明治tunaa sandwich 金枪鱼三明治hotdog 热狗biscuits/crackers/cookies 饼干pancaake 烤饼/薄饼pizza 比萨饼meat-pie 肉馅饼barley gruel 大麦粥oatmeaal 燕麦粥French fries 炸薯条pudding 布丁macaroni 通心面spaghetti 意大利面条5 主菜 Entrees西餐主菜Western Entreesbeef steak 牛排 (rare> 半熟地<牛排）roast beef 烤牛排 (medium-rare> 适中偏生地<牛排）curry beef 咖哩牛排 (medium> 适中地<牛排）real cutlet/veal chop 小牛排(medium-well done> 适中偏熟地<牛排）roast veal 烤小牛排 (well done> 熟透地<牛排）spiced beef 五香牛排 braised beef 焖牛排roast mutton 烤羊肉 lamb chop 羊排porp chop 猪排 sliced ham 火腿片roast turkey 烤火鸡 roast chicken 烤油鸡curried chicken 咖哩鸡 roast duck 烤鸭smoked carp 熏鲤鱼 sardine 沙丁鱼fried fish 炸鱼 fried eggs 煎鸡蛋boiled eggs 煮鸡蛋 poached eggs 荷包蛋omelet/omelette 摊鸡蛋/蛋卷 pickled cucumber 酸黄瓜salad 色拉 salad dressing 色拉酱chicken salad 鸡色拉 French 法式<色拉酱）vegebable salad 素菜色拉 Italian 意大利式<色拉酱）ham salad 火腿色拉 Blue cheese 蓝乳酪式<色拉酱）Russian 俄式<色拉酱）backed potato 烤土豆 mashed potato 土豆泥中餐主菜Chinese Dishesbean curb 豆腐 beansprouts 豆芽steamed chicken 清蒸鸡 braised chicken 焖鸡Beijing roast duck 北京烤鸭 preserved eggs 松花蛋braised pork 红烧扣肉 red-cooked pork 红烧肉sweet-sour pork 糖醋肉 broiled beef slices 烤牛肉片chop suey 炒杂碎 stir-fried liver 炒猪肝sweet-and-sour fish 糖醋鱼 meat balls 肉丸子fried prawns 炸大虾 steamed turtle 炖甲鱼6 甜点 Dessertcake 蛋糕 cream cake 奶油蛋糕ice-cream 冰淇淋 pie 馅饼vanillaa ice-cream 香草冰淇淋 shortcake 松饼chocolate ice-creaam 巧克力冰淇淋 tart 果馅饼strawberry ice-creaam 草霉冰淇淋 apple pie 苹果馅饼ice sucker 冰棍 jello 冰糕pastry 点心 yam 甜薯sweet potato 番薯 raisin 葡萄干7 酒水 DRINKSsoft drinks/beverages 软饮料非酒精饮料coffee 咖啡 black coffee 不加牛奶地咖啡/清咖啡decaffeinated coffee 无咖啡因地咖啡 white coffee 牛奶咖啡coffee with cream aand sugar 加奶加糖地咖啡instant coffee 速溶咖啡plain coffee 纯咖啡 milk 牛奶tea 茶 green tea 绿茶black teaa 红茶 jasmine tea 茉莉花茶tea bags 袋泡茶 yogurt 酸奶cocacola/coke/cocoa 可口可乐 7-up 七喜Pepsi Colaa 百事可乐 Diet Pepsi 无糖百事可乐Sprite 雪碧 fruit juice 水果汁lemonade 柠檬汁 oraangeade 桔子汁mineraal waater 矿泉水 soda water 汽水fresh orange juice 鲜桔子汁 Fruit Punch 水果混合饮料beer 啤酒 light beer 淡啤酒draught beer 扎啤开胃酒 aperitive/apertifwine 低度酒/葡萄酒 white wine 白葡萄酒red wine/port 红葡萄酒/红酒 sherry 雪利酒champaagne 香槟酒 cocktail 鸡尾酒non-alcoholic cocktail 无酒精鸡尾酒 martini 马丁尼鸡尾酒punch 潘趣酒 vermouth 味美思酒/苦艾酒rose liquor 玫瑰酒 cider 苹果酒烈性酒 liquor/spiritwhisky 威士忌 brandy 白兰地scotch 苏格兰威士忌 vodka 伏特小菜 APPETIZER白切猪腿 SLICED BOILED PORK DIAPHRAGM白切腮幇肉 SLICED BOILED PORK CHEEK MEAT台南白切大肠 TAINAN SLICED BOILED CHITTERLING台南白切鱿鱼 TAINAN SLICED BOILED SQUID白切猪心 SLICED BOILED PIG HEART台南白切鹅肉 TAINAN CHOPPED GOOSE MEAT卤猪脚 SIMMERED PIG FEET卤牛肚 SIMMERED BEEF TRIPE卤牛腱 SIMMERED BEEF SHANK台南卤猪耳 TAINAN SIMMERED PIG EARS台南卤豆干 TAINAN SIMMERED BEAN CURD台南卤海带 TAINAN SIMMERED SEAWEED台南卤蛋 TAINAN SIMMERED EGG凉拌小黄瓜 'HOUSE SPECIAL' CUCUMBER脆荀 CHILI BAMBOO SHOOTS白切生肠 SLICES BOILED PORK UTERI白切口头肉 SLICES BOILED PORK TONGUE小吃 SNACKS彰化肉圆 TAINAN STEAMED MEAT BALL台南碗粿 TAINAN GLUTINOUS RICE WITH MEAN IN BOWL台南刈包 TAIWANESE HAMBURGER台南烧肉粽 TAINAN GLUTINOUS RICE WRAPPED WITH BAMBOO LEA VES 台南筒仔糕 TAINAN RICE CAKE COOKED IN BARREL台南炸豆腐 TAINAN DEEP FRIED TO-FU台南鸡卷 TAINAN DEEP FRIED GROUND PORK ONION ROLL台南臭豆腐 TAINAN DEEP FRIED STINKY TOFU台南猪血糕 TAINAN RICE CAKE STEAMED WITH PORK BLOOD台南糯M大肠 TAINAN SWEET RICE STUFFED IN PORK CHITTERLING台南甜不辣 TAINAN FRIED TEMPURA台南黑轮 TAINAN TEMPURA COMBINATION台南蚵仔煎 TAINAN OYSTER PAN CAKE台南虾仁煎 TAINAN SHRIMP PAN CAKE盐酥鸡 'HOUSE SPECIAL' FRIED SPICY CHICKEN BREAST台南招牌肉饼TAINAN HOUSE SPECIAL 'TAINAN' MEAT CAKE ? ?美味秋刀鱼BAKE PINE MARKELE台南煎萝卜糕 TAINAN PAN FRIED DAIKON CAKE香煎白带鱼 FRIED BELT FISH炸花枝丸 FRIED OCTOPUS BALL炸大肠 DEEP FRIED CHITTERLING炸鸡腿 DEEP FRIED CHICKEN DRUMSTICK炸排骨 DEEP FRIED PORK CHOP汤 SOUP台南贡丸汤 TAINAN MEAT BALL SOUP台南鱼丸汤 TAINAN FISH BALL SOUP四色丸汤 COMBINATION BALL SOUP扁食汤 WONTON SOP台南肉羹汤 TAINAN PORK POTAGE SOUP台南鱿鱼羹汤 TAINAN SQUID POTAGE SOUP台南四神汤 TAINAN FOUR FLA VOR HERB SOUP下水汤 CHICKEN GIZZARD AND LIVER SOUP萝卜排骨汤 DAIKON & SPARERIB SOUP芋头排骨汤 FRIED TARO AND SPARERIB SOUP竹笋排骨汤 BAMBOO SHOOTS AND SPARERIB SOUP金针排骨汤 LIL Y FLOWER AND SPARERIB SOUP苦瓜排骨汤 BITTER MELLON AND SPARERIB SOUP台南当归鸭汤 TAINAN 'DON QUE' DUCK SOUP/ 面线 /VERMICELLI台南麻油土鸡汤 TAINAN SESAME OIL, WINE CHICKEN SOUP/ 面线 /VERMICELLI台南酸菜肚片汤 TAINAN PRESERVED VEGETABLE WITH PIG STOMACH SOUP台南大肠猪血汤 TAINAN PRESERVED VEGETABLE, PORK BLOOD AND CHITTERLING SOUP台南红烧牛肉汤 TAINAN 'HOUSE SPECIAL' BEEF SOUP腰花清汤 PORK KIDNEY SOUP全酒猪肝汤 PORK LIVER WITH WINE SOUP/ 面线 /VERMICELLI全酒腰花汤 PORK KIDNEY WITH WINE SOUP/ 面线 /VERMICELLI全酒鸡腰汤 COOKED TESTICLE SOUP/ 面线 /VERMICELLI菠菜猪肝汤 PORK LIVER W/ SPINACH SOUP客家咸汤圆 DUMPLING SOUP全酒腰花猪肝汤 PORK KIDNEY AND LIVER W/ WINE SOUP/ 面线 / VERMICELLI热炒 PAN FRIED炒时菜 SAUT&Eaacute。
中餐食谱翻译
一、直译法--1、以烹饪方法开头的翻译方法（1）烹调法+主料（形状）○1煎猪柳：Pan-Fried Pork Filet○2焗肉排：Baked Spare Ribs○3酿黄瓜条：Pickled Cucumber Strips○4怪味牛腱：Spiced Beef Shank○5拌苦菜：Mixed Bitter Vegetables○6干锅排骨鸡：Griddle Cooked Spare Ribs and Chicken○7炸花生米：Fried Peanuts○8拌双耳：Tossed Black and White Fungus○9卤水大肠：Marinated Pork Intestines○10手抓琵琶骨：Braised Spare Ribs○11蜜汁叉烧：Honey-Stewed BBQ Pork○12明炉烧鸭：Roast Duck○13熏马哈鱼：Smoked Salmon○14盐水虾肉：Poached Salted Shrimps Without Shell○15醉鸡：Liquor-Soaked Chicken○16琥珀核桃：Honeyed Walnuts○17地瓜烧肉：Stewed Diced Pork and Sweet Potatoes○18怪味猪手：Braised Spicy Pig Feet（2）烹调法+主料（形状）+(with)辅料○1什菌炒红烧肉：Sautéed Diced Pork with Assorted Mushrooms○2南瓜香芋蒸排骨：Steamed Spare Ribs with Pumpkin and Taro○3砂锅排骨土豆：Stewed Spare Ribs with Potatoes en Casserole○4蒜香椒盐肉排：Deep-Fried Spare Ribs with Minced Garlic and Spicy Salt ○5方竹笋炖肉：Braised Pork with Bamboo Shoots○6干煸小猪腰：Fried Pig Kidney with Onion○7烧椒皮蛋：Preserved Eggs with Chili○8泡椒鸭丝：Shredded Duck with Pickled Peppers○9拌茄泥：Mashed Eggplant with Garlic○10四宝烤麸：Marinated Bran Dough with Peanuts and Black Fungus○11黑椒焗猪手：Baked Pig Feet with Black Pepper○12萝卜干毛豆：Dried Radish with Green Soybean（3）烹调法+主料（形状）+(with, in)调料○1酱烧排骨：Braised Spare Ribs in Brown Sauce○2百叶结烧肉：Stewed Pork Cubes and Tofu Skin in Brown Sauce○3豉油皇咸肉：Steamed Preserved Pork in Black Sauce○4大拉皮：Tossed Mung Clear Noodles in Sauce○5鱼露白肉：Boiled Pork in Anchovy Sauce○6京酱肉丝：Sautéed Shredded Pork in Sweet Bean Sauce○7铁板咖喱酱烧骨：Sizzling Spare Ribs with Curry Sauce○8姜汁皮蛋：Preserved Eggs in Ginger Sauce○9水晶萝卜：Sliced Turnip with Sauce○10卤牛腩：Marinated Beef Brisket in Spiced Sauce○11鱼香肉丝F ried S hredded P ork with Sweet and S our S auce2、以主料开头的翻译方法（1）主料（形状）+(with)辅料○1椒盐肉排：Spare Ribs with Spicy Salt○2椒盐炸排条：Deep-Fried Spare Ribs with Spicy Salt○3西红柿炒蛋Scrambled egg with tomato○4松仁香菇：Black Mushrooms with Pine Nuts○5红心鸭卷：Sliced Duck Rolls with Egg Yolk○6葱油鹅肝：Goose Liver with Scallion and Chili Oil○7三色中卷：Squid Rolls Stuffed with Bean, Ham and Egg Yolk ○8蛋衣河鳗：Egg Rolls Stuffed with Eel○9龙眼风味肠：Sausage Stuffed with Salty Egg○10韭菜鲜桃仁：Fresh Walnuts with Leek○11黄花素鸡：Vegetarian Chicken with Day Lily○12蕨根粉拌蛰头：Fern Root Noodles with Jellyfish（2）主料（形状）+(with, in)调料○1芥末鸭掌duck webs with mustard sauce○2葱油鸡chicken in Scallion oil○3香辣手撕茄子：Eggplant with Chili Oil○4米酒鱼卷fish rolls with rice wine○5姜汁蛰皮：Jellyfish in Ginger Sauce○6豆豉多春鱼：Shisamo in Black Bean Sauce○7干拌牛舌：Ox Tongue in Chili Sauce○8酱鸭翅：Duck Wings Seasoned with Soy Sauce○9老醋泡花生：Peanuts Pickled in Aged Vinegar○10蒜茸海带丝：Sliced Kelp in Garlic Sauce○11米醋海蜇：Jellyfish in Vinegar○12盐水鹅肉：Goose Slices in Salted Spicy Sauce○13芥末木耳：Black Fungus with Mustard Sauce○14拌爽口海苔：Sea Moss with Sauce○15凉拌黄瓜：Cucumber in Sauce○16香糟桂花山药：Chinese Yam with Osmanthus Sauce ○17豆豉鲫鱼：Crucian Carp with Black Bean Sauce○18酸辣瓜条：Cucumber with Hot and Sour Sauce○19小黄瓜蘸酱：Small Cucumber with Soybean Paste ○20鸭卷：Duck Rolls Marinated in Rice Wine3.以原料形状或口感开头的的翻译方法(1) 口感+烹法+主料○1香酥排骨crisp fried spareribs○2水煮嫩鱼tender stewed fish○3香煎鸡块fragrant fried chicken○4五香牛肉：Spicy Roast Beef○5五香熏干：Spicy Smoked Dried Tofu○6五香熏鱼：Spicy Smoked Fish○7卤鸭冷切：Spicy Marinated Duck○8酱板鸭：Spicy Salted Duck○9麻辣响螺片：Hot and Spicy Sliced Sea Whelks○10脆皮乳猪：Crispy BBQ Suckling Pig○11酥炸芋球：C risp D eep-fried T aro B alls(2) 形状（口感）+主料+(with)辅料○1韭黄螺片：Sliced Sea Whelks with Hotbed Chives○2蟹肉粟米羹：Sweet Corn Soup with Crab Meat○3酸辣海参乌鱼蛋汤：Hot and Sour Cuttlefish Roe Soup with Sea Cucumber ○4凤凰玉米羹：Sweet Corn Soup with Egg○5椒盐鱿鱼：Crispy Squid with Spicy Salt○6蛋黄凉瓜：Bitter Melon with Egg Yolk○7凉拌花螺：Cold Sea Whelks with Dressing○8芝麻酥鸡crisp chicken with sesame○9香辣芙蓉鱼：Spicy Fish Filets with Egg White○10陈皮兔丁diced rabbit with orange peel○11时蔬鸡片sliced chicken with seasonal vegetables(3) 形状(口感)+主料+(with) 调料○1椒麻鸡块cutlets chicken with hot pepper○2拌豆腐丝：Shredded Tofu with Sauce○3冰梅凉瓜：Bitter Melon in Plum Sauce○4川北凉粉：Clear Noodles in Chili Sauce○5酱肘花：Sliced Pork in Soy Sauce○6麻辣肚丝：Shredded Pig Tripe in Chili Sauce○7五味九孔：Fresh Abalone in Spicy Sauce○8香葱酥鱼：Crispy Crucian Carp in Scallion Oil○9姜汁鲜鱿：Fresh Squid in Ginger Sauce○10凉拌苦瓜：Bitter Melon in Sauce二、直译+音译法1、原料+地名+Style○1潮式凉瓜排骨：Spare Ribs with Bitter Melon，Chaozhou Style○2潮式椒酱肉：Fried Pork with Chili Soy Sauce，Chaozhou Style○3德州扒鸡：Braised Chicken, Dezhou Style○4毛家红烧肉：Braised Pork，Mao's Family Style○5杭州凤鹅：Pickled Goose, Hangzhou Style○6台式蛋黄肉：Steamed Pork with Salted Egg Yolk, Taiwan Style○7无锡排骨：Fried Spare Ribs, Wuxi Style○8川味小炒：Shredded Pork with Vegetables, Sichuan Style○9湖南鸡：Chicken，Hunan Style○10江南百花鸡：Chicken, South China Style○11四川辣子鸡：Sautéed Diced Chicken with Chili and Pepper, Sichuan Style○12四川樟茶鸭（配荷叶饼）：Smoked Duck, Sichuan Style （with Lotus-Leaf-LikePancake）○13担担面：Noodles, Sichuan Style○14担仔面：Hanker's Noodle Soup, Taiwan Style2、音译地名/人名+直译原料○1澳洲龙虾：Australian Lobster○2西湖牛肉羹：West Lake Beef Soup○3蒙古烤肉：Mongolia Roasted○4上海酱鸭：Shanghai Duck with Soy Sauce○5四川水饺：Sichuan boiled dumpling○6北京烤鸭：Beijing roast duck○7东坡肉：Dongpo braised pork○8麻婆豆腐Ma Po B ean C urd○9麻婆龙虾仔：Mapo Baby Lobster○10左公鸡：Zuo Gong Chicken○11广东点心：Cantonese Dim Sum○12宋嫂鱼羹：Song s ao fish potage○13南翔小笼：Nanxiang Steamed Meat Dumplings三、直译＋注释法○1雪耳龙眼汤：white fungus a nd shelled longan soup (with the function of improving lungs and preventing anemia)○2银杏子鸡丁：braised diced young chicken with gingko(with the function of strengthening liver and spleen )○3天麻炖乌鸡：stewed pheasant with gastrodia elata(with the function of preventing dizziness and curing headache)○4糟溜三白：Sautéed Three White Slices （Chicken, Fish and Bamboo Shoots）with Rice Wine Sauce○5淋杏万寿果：Almond Nectar with Longevity Fruit(Sweet Papaya and Almond）○6澳洲龙虾（刺身，上汤焗，椒盐）：Australian Lobster（Sashimi/ in Chicken Consommé/ Fried with Spicy Salt）○7凤凰八宝鼎：Phoenix Melonpod with Eight Treasures (Chicken Soup with Lotus Seeds, Abalone )○8月映仙兔：Fairy Hare in the Moon Light (Dim Sum, Cantonese Pastry )○9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）○10宫保鸡丁：Gongbao Chicken Diced(Chicken Cube with Peanuts)○11深海鲽鱼头（剁椒、葱油）：Braised Flatfish Head （with Hot Red Peppers/ Scallion）○12亚式浓香鸡汤：Rich Asian Chicken Broth（with Shitake and Enoki Mushrooms and Chinese Wolfberry）四、意译法○1蟹粉狮子头：crab meat and minced pork balls in casserole○2发菜煮蚝豉：black moss cooked with oysters○3蚂蚁上树：bean vermicelli with minced meat○4麻婆豆腐：Stir-Fried Tofu in Hot Sauce○5龙虎斗:stewed snake and cat○6咕噜肉：Sweet and Sour Pork with Fat○7老少平安：stewed bean curd with fish○8双龙戏珍珠：S autéLobsters with Ham, Greens and Mushroom○9四喜丸子：Meat Balls Braised with Brown Sauce○10叫化鸡：Baked Chicken○11老少平安:Stewed Bean Curd with Fish○12双龙戏珍珠：S autéLobsters with Ham, Greens and Mushroom五、直译＋释意法○1金红化皮猪Golden Crisp Pig (Roast Suckling Pig)○2叫化鸡：Beggars Chicken （Baked Chicken）○3麻婆豆腐：Mapo Tofu （Stir-Fried Tofu in Hot Sauce）○4老少平安：peace to young and old（stewed bean curd with fish）○5佛跳墙：Fotiaoqiang (Steamed Abalone with Shark's Fin and Fish Maw in Broth)○6一帆风顺：A Plain Sailing (Assorted fruits in Hami Melon)○7乳燕入竹林：Swallows Flitting in a Bamboo Grove(Braised Swal low’s Nest with Bamboo shoot, Mushroom and Asparagus )○8双龙戏珍珠：Twin Dragons Playing with a Giant Pearl(S autéLobsters with Ham, Greens and Mushroom)○9宫保鸡丁：Gongbao Chicken Diced (Sauced Chicken with Peanuts in Chili Sauce)○10锦绣石斑鱼：Many-hued Grouper (Sauté Grouper with Tomato Sauce)○11四喜丸子：Four-Joy Meatballs （Meat Balls Braised with Brown Sauce）○12鲈鱼（清蒸，红烧，锅仔泡椒煮）：Perch （Steamed/Braised/ Stewed with MarinatedChili）○13多宝鱼（清蒸，豉汁蒸，过桥）：Turbot （Steamed/Steamed with Black Bean Sauce/Boiled）○14桂鱼（清蒸,油浸,松子炸）：Mandarin Fish （Steamed/Fried / Deep-Fried with Pine Nuts）○15桂鱼（干烧，清蒸，酸汤，椒盐）：Mandarin Fish（Dry-Braised with Chili Sauce/Steamed/Boiled in Sour-Soup/Fried with Spicy Salt）○16草鱼（干烧，清蒸，水煮，酸菜）：Grass Carp（Dry-Braised with Chili Sauce/ Steamed/Poached / Boiled with Pickled Cabbage and Chili）○17左口鱼（豉汁蒸，清蒸，红烧）：Halibut （Steamed with Black Bean Sauce/ Steamed/Braised in Brawn Sauce）○18羔蟹（花雕酒蒸，姜葱炒，椒盐）：Green Crab（Steamed inYellow Wine/Fried withGinger and Scallion/Fried with Spicy Salt）○19红花蟹（潮式冻蟹，清蒸，姜葱炒）：Spotted Sea Crab（Cold / Steamed /Stir-Fried withGinger and Scallion）○20肉蟹（姜葱炒，清蒸，椒盐）：Hardshell Crab（Stir-Fried with Ginger and Scallion/Steamed/Fried with Spicy Salt）○21黄立仓（豉汁蒸，干煎，红烧）：Pomfret（Steamed in Black Bean Sauce/Pan-Fried/Braisedin Chili Sauce）六、转译法○1松鼠桂鱼：Squirrel-shappped Mandarin Fish○2凤凰粟米羹：Sweet Corn Soup with Egg○3冬瓜云腿：sliced Yunnan ham with white gourd○4翡翠虾仁：Stir-fried Shelled Shrimps with Peas○5凤爪炖甲鱼：Water-boiled Turtle and C hicken’s Claws○6元宵：Glutinous Rice Balls for Lantern Festival○7乳燕入竹林：Braised Swallow’s Nest with Bamboo shoot, Mushroom and Asparagus ○8王府清汤官燕：Bird's Nest Soup○9九重鲜鲍：Sautéed Fresh Abalone with “Nine Layer Tower” （a Kind of Spearmint）○10九重茄子：Sautéed Eggplant with Nine-Layer Tower （a kind of Spearmint）○11双龙戏珍珠：S autéLobsters with Ham, Greens and Mushroom○12冻马蹄糕：Water Chestnut Jelly○13龙凤汤：Chicken and Crusian Carp Soup○14龙凤羹：Minced Chicken with Fish Soup。
中餐菜名译法及举例
中餐菜名译法及举例中餐菜名译法一、直译法1.以烹饪方法开头的翻译方法①仔姜烧鸡条Braised Chicken Fillet with Tender Ginger②炒鳝片Stir-fried Eel Slices③清蒸火腿鸡片Steamed Sliced Chicken with Ham④鱼香肉丝Fried Shredded Pork with Sweet and Sour Sauce⑤火腩生豪煲Roast Pig Oyster Clay Pot⑥干扁牛柳丝String Beef⑦软炸里脊Soft-fried Pork Fillet⑧干扁牛柳丝String Beef⑨红烧牛肉Braised Beef with Brown Sauce⑩百叶结烧肉Stewed Pork Cubes and Tofu Skin in Brown Sauce2.以主料开头的翻译方法①鸡脚冻Chicken Feet Jelly②芥末鸭掌Duck Webs with Mustard Sauce③米酒鱼卷Fish Rolls with Rice Wine④葱油鸡Chicken in Scallion Oil⑤酱鸭Duck in Brown Sauce⑥蕨根粉拌蛰头Fern Root Noodles with Jellyfish⑦老醋黑木耳Black Fungus in Vinegar⑧红油牛筋Beef Tendon in Chili Sauce⑨香椿豆腐T ofu with Chinese Toon⑩凉拌金针菇Golden Mushrooms and Mixed Vegetables3.以原料形状或口感开头的的翻译方法①韭黄螺片Sliced Sea Whelks with Chives②五香熏鱼Spiced Smoked Fish③甜酸鸡Sweet and Sour Chicken④枸杞凉瓜Bitter Gourd with Chinese Wolfberry⑤酸辣蜇头花Hot and Sour Jellyfish⑥酸辣鱿鱼羹Hot and Sour Squid Soup⑦红心鸭卷Sliced Duck Rolls with Egg Yolk⑧盐焗鸡Salt Baked Chicken⑨五香云豆Spiced Kidney Beans⑩香葱酥鱼Crispy Crucian Carp in Scallion Oil二、直译+音译法1.原料+地名+Style的方法①潮式椒酱肉Fried Pork with Chili Soy Sauce, Chaozhou Style②川味小炒Shredded Pork with Vegetables, Sichuan Style③无锡排骨Fried Spare Ribs, Wuxi Style④北京炒肝 Stewed Liver, Beijing Style⑤山东浓汁鱼翅捞饭Braised Shark’s Fin in Thick Soup with Rice, Shan Dong Style⑥川汁牛柳Sautéed Beef Fillet in Chili Sauce, Sichuan Style⑦北京炸酱面Noodles with Soy Bean Paste, Beijing Style⑧德州扒鸡Braised Chicken, Dezhou Style⑨锅仔潮式凉瓜猪肚Stewed Pork Tripe with Bitter Melon, Chaozhou Style⑩湘味回锅肉Sautéed Pork with Pepper, Hunan Style2.“音译地名/人名+直译原料”①韭香武昌鱼Wuchang Fish with Chinese Chives②台南蚵仔煎Tainan Oyster Pan Cake③秦皇童子鸡Qinhuangdao Braised Young Chicken④扬州炒饭Yang Zhou Fried Rice⑤四川炒鲜鱿Szechuan Squid⑥广东点心Cantonese Dim Sum⑦东坡方肉Dongpo Pork⑧老北京豆酱Traditional Beijing Bean Paste⑨潮州粉果Chaozhou dumpling⑩盐卤信丰鸡Salt－baked Xingfeng Chicken三、直译+注释法①驴打滚儿Lǘdagunr-- Glutinous Rice Rolls Stuffed with Red Bean Paste)②汤圆Tangyuan (Glutinous Rice Balls)③四喜丸子Four-Joy Meatballs (Meat Balls Braised with Brown Sauce)④咕噜肉Gulaorou (Sweet and Sour Pork)⑤艾窝窝Aiwowo (Steamed Rice Cakes with Sweet Stuffing)⑥锅贴Guotie (Pan-fried meat dumplings)⑦油条Youtiao (Deep-Fried Dough Sticks)⑧糖葫芦Bingtanghulu （Crispy Sugar-Coated Fruit (haws, yam, etc.) on a Stick）⑨烧卖Shiu Mai (Steamed Pork dumplings)⑩粽子Zongzi（Glutinous Rice Wrapped in bamboo leaves)四、意译法①霸王别姬Stewed Turtle with Chicken②百年好合Red Bean Fresh Lily Bulb③金玉满堂Corns with Beans and Shelled Shrimp④鸿运蒸凤爪Steamed Chicken Feet⑤琥珀花枝饼Cuttle Fish Cake with Walnuts⑥琥珀合桃House Special Honey Walnuts⑦采凤喜迎春Baked Chicken and Fried Quail Eggs⑧翡翠羹Vegetable Soup⑨白云凤爪Pickled Chicken Paws⑩如意鳗卷Fried Eel Rolls五、直译+释意法①左宗鸡General Tso’s Chicken ——A mout h－wanteringdish made with large chunks of②大救驾Dajiujia ——Shouxian Country’s Kernel Pastry（a snake that once came out rescue of Emperor Zhao Kuangyin）③佛跳墙Fotiaoqiang--Steamed Abalone with Shark’s Fin and Fish Maw in Broth④天津狗不理包子Tianjin Traditional Steamed Buns——a brand of Tianjin’s unique snack, a special delicious steamed buns⑤全家福Happy Family——A combination of shrimps, pork, beef, chicken, lobster and mixed vegetables with brown sauce⑥百花争艳Flowers in full bloom——made with cakes, laver rolls, haw jelly, reddish rolls, yellow Peaches, cucumber, jellyfish need, Canton Sausage, etc.⑦龙凤配Dragon and Phoenix——Two separate dishes characterized this distinctive plate. On one hand, lobster meat in Sichuan chili sauce, which is very inviting. On the other hand, a special house chicken, which never fails in delighting taste buds.⑧东坡肉Braised pork——invented by Su Dongpo who was a famous poet in Song Dynasty.⑨贵妃鸡Highest-ranking imperial concubine chicken——Stewed chicken, invented in Tang Dynasty and named after Lady Yang who was highest ranking concubine in Tang Dynasty.⑩叫花鸡Beggar's Chicken——toasted in lotus leaf and carth mud chicken, invented by tow beggars in Qing Dynasty.六、转译法①香辣芙蓉鱼Spicy Sliced Fish with Egg Whit②鸿运蒸凤爪Steamed Chicken Feet③银芽炒鲍丝Sautéed Shredded Abalone with Bean Sprouts④凤凰玉米羹Sweet Corn and Egg Soup⑤冰花芙蓉官燕Stewed Bird's Nest with Egg White⑥龙虎凤大烩Thick Soup of Snake, Wild Cat and Chicken⑦凤眼秋波鸭包Deep-Fried Duck Rolls and Quail Eggs⑧翡翠金银玉带Sautéed Scallops and Vegetables⑨龙凤羹Minced Chicken and Fish Soup。
中国菜的英译方法
中国菜的英译方法中国美食以其丰富多样的口味和独特的烹饪技巧闻名全球。
然而，要将这些美食的名称准确地翻译成英文并不是一件容易的事情。
在本文中，我们将探讨一些通用的方法和技巧，帮助你准确地将中国菜谱翻译成英文，让更多的人了解和欣赏中国美食。
一、直译法直译法是最直接的翻译方法，即将中文菜名逐字翻译成英文。
例如，“宫保鸡丁”可以直译为“Kung Pao Chicken”；“鱼香肉丝”可以直译为“Fish-fragrant Pork Slices”。
这种方法直观简单，易于理解，但有时会因为语言和文化的差异导致译名不够地道或生硬。
二、意译法意译法是将中文菜名的意思翻译成英文，而不拘泥于字面意思。
例如，“麻婆豆腐”可以意译为“Mapo Tofu”；“红烧肉”可以意译为“Braised Pork”。
这种方法更注重传达菜品的味道和特点，有助于外国人更好地理解和接受中国菜。
三、音译法音译法是将中文菜名的发音翻译成英文。
例如，“酸辣汤”可以音译为“Hot and Sour Soup”；“小笼包”可以音译为“Xiao Long Bao”。
这种方法适合那些具有浓厚中国风味或传统文化意义的菜品，能够更好地保留原汁原味。
四、组合法组合法是将直译法、意译法和音译法相结合，根据不同菜品的特点和背景进行灵活运用。
例如，“糖醋排骨”可以组合为“Sweet and Sour Spareribs”；“冰糖炖雪梨”可以组合为“Snow Pear Stewed with Rock Sugar”。
这种方法能够在保留原味的基础上，更好地适应英文的表达习惯和口味需求。
通过以上几种方法的灵活运用，我们可以更准确地将中国菜名翻译成英文，让外国人更好地了解和品尝中国美食。
同时，也能够促进中外文化交流，增进各国人民之间的友谊和理解。
希望这些方法能够帮助大家更好地传播和推广中国美食，让世界各地的人们都能品尝到地道的中国味道。
中餐菜名翻译手法
如“狮子头”若直译为Lion Head,极易使外国不懂窍 的中餐食客发生误会，以为他不得不鼓起勇气去啃“兽 中之王”的脑袋。因此江苏名菜中的蟹粉狮子头就可译 为Crab Meat and Minced Pork Ball in Casserole。
(四)直译＋释意法
对于艺术命名法的菜名，其名称本身既不反 映菜的原料，也不反映烹调方法，若要讲清其意 义，必须讲述一个故事或一段历史 ，这在饭桌 上翻译人员可以拿来做为活跃气氛的话题。翻译 时则先直译出菜名的中文意思，再进行解释。
例如： 狮子头
Lion’ Head -- Pork Meat Balls
（五）直译＋注释法
药膳是中国传统饮食疗法之一，也是饮食 化 的重要特色；药膳既有营养作用，又有防治疾病 和强身健体的功效，因此颇受外国食客的欢迎。 对于药膳的翻译，应能译出它的原料和烹法，此 外还应译出其主要药理作用，以便不熟悉中国饮 食文化的外国友人选择和品尝。因为绝大多数中 药材没有相对应的英文名，如果直译为拉丁学名， 如把当归译成Angeli casinensis，天麻译成 Gastrodiaelata
3.以原料形状或口感开头的的翻译方法
这种方法是把原料的形状或口感当作修饰语，放在烹法或 主料的前面。示例如下： (1) 口感+烹法+主料
水煮嫩鱼 香煎鸡块 Tender Stewed Fish Fragrant Fried Chicken
(2) 形状（口感）+主料+(with)辅料
中餐菜名的英译方法
中餐菜名的英译方法
--“口感＋主料（＋with/ in+ 辅、佐料）” 香酥排骨 crisp fried spare ribs 黄酒脆皮虾 crisp shrimps with rice wine sauce 3、菜名含原料、烹饪方法及菜肴发源地 --烹饪方法+菜肴发源地+原料 北京烤鸭 Beijing roast duck/ roast Beijing duck 园林液香鸡 boiled chicken with spicy sauce --烹饪方法+原料+菜肴发源地+style 扬州炒饭 fried rice, Yangzhou style 潮州烧鹅 roast goose, Chaozhou sty名字 这类菜名有的直接将人名译出，有的则认为应该译出原 料和烹饪方法 麻婆豆腐 Mapo tofu/ Mapo bean curd/ sauted spicy tofu, Sichuan style 东坡肉 Dongpo pork/ sweet-sour pork fillet with chilli 音译法:常用于中国特色食品的翻译 ho fun, mei fun, wanton, dim sum, shiu mai, you tiu
中餐菜名的英译方法
1、菜名只含原料（包括主、辅或佐料） --“主料＋with/ in and +辅、佐料” 梅菜扣肉 pork with preserved vegetable 蚝油牛肉 beef in oyster sauce --烹饪法/刀功＋主料＋with/ in 辅、佐料 青豆虾仁 fried shelled shrimps with lima-bean 洋葱牛肉片 fried sliced beef with onion 2、菜名含原料、烹饪方法/刀功或口感 --“烹饪方法/刀功＋主料（with/ inn +辅、佐料）” 熏鱼 smoked fish 盐焗鸡 salt-baked chicken 红烧海参 braised sea cucumber in brown sauce
中餐菜名翻译技巧
中餐菜名翻译技巧编辑:Alex 点击量： 86次要将中餐菜单翻译成英文，就先得了解中餐菜名的构成及命名方法。
中餐菜名通常由原料名称，烹制方法、菜肴的色香味形器、菜肴的创始人或发源地等构成。
这种反映菜肴内容和特色的命名方法叫做写实性命名法，此外还有反映菜肴深刻含义的写意性命名法。
由于汉语和英语的差异很大，我们在把中餐菜名由中文译成英文的时候，应该采用写实性命名法，尽量将菜肴的原料、烹制方法、菜肴的味型等翻译出来，让客人一目了然。
将以下几点"公式"(中英文对照)介绍如下，以供大家参考。
一、以主料开头的翻译方法1、介绍菜肴的主料和辅料：公式：主料(形状)+(with)辅料例：杏仁鸡丁chicken cubes with almond牛肉豆腐beef with bean curd西红柿炒蛋Scrambled egg with tomato2、介绍菜肴的主料和味汁：公式：主料(形状)+(with,in)味汁例：芥末鸭掌duck webs with mustard sauce葱油鸡chicken in Scallion oil米酒鱼卷fish rolls with rice wine二、以烹制方法开头的翻译方法1、介绍菜肴的烹法和主料：公式：烹法+主料(形状)例：软炸里脊soft-fried pork fillet烤乳猪roast suckling pig炒鳝片Stir-fried eel slices2、介绍菜肴的烹法和主料、辅料公式：烹法+主料(形状)+(with)辅料仔姜烧鸡条braised chicken fillet with tender ginger 3、介绍菜肴的烹法、主料和味汁：公式：烹法+主料(形状)+(with,in)味汁例：红烧牛肉braised beef with brown sauce鱼香肉丝fried shredded pork with Sweet and sour sauce 清炖猪蹄stewed pig hoof in clean soup三、以形状或口感开头的翻译方法1、介绍菜肴的形状(口感)和主料、辅料公式：形状(口感)+主料+(with)辅料例：芝麻酥鸡crisp chicken with sesame陈皮兔丁diced rabbit with orange peel时蔬鸡片sliced chicken with seasonal vegetables2、介绍菜肴的口感、烹法和主料公式：口感+烹法+主料例：香酥排骨crisp fried spareribs水煮嫩鱼tender stewed fish香煎鸡块fragrant fried chicken3、介绍菜肴的形状(口感)、主料和味汁公式：形状(口感)+主料+(with)味汁例：茄汁鱼片sliced fish with tomato sauce椒麻鸡块cutlets chicken with hot pepper黄酒脆皮虾仁crisp shrimps with rice wine sauce四、以人名或地名开头的翻译方法1、介绍菜肴的创始人(发源地)和主料公式：人名(地名)+主料例：麻婆豆腐Ma Po beancurd四川水饺Sichuan boiled dumpling2、介绍菜肴的创始人(发源地)、烹法和主料公式：人名(地名)+烹法+主料例：东坡煨肘DongPo stewed pork joint北京烤鸭Roast Beijing Duck在中餐菜名翻译成英文的过程中，可以采用多种不同的方法，而且每一道菜都可以从不同的角度入手进行翻译。
中文菜谱常见翻译方法解读
中文菜谱常见翻译方法中餐菜谱不容易翻译，原因是中国人的饮食文化比较发达，对菜名特别讲究。
菜单翻译的核心内容是菜用什么原料做成，因为外国人在餐桌上最关心的是吃什么东西。
其次要讲清楚的是菜的用料，刀法和烹调方法。
由此可见，要译好菜谱，就必须知道一些主要的用料，刀法，烹调方法及某些准备步骤，希望下面的英文翻译对诸位在翻译公司工作的同行有所帮助：1．常见的用料鸡 chicken 鸭 duck 鹅 goose 鱼类 fish 肉类 meat猪肉pork 牛肉 beef 小牛肉 veal 羊肉 mutton 小羊肉 lamb牛尾 oxtail 里脊fillet 排骨 spareribs 腰子 kidney 肚子 tripe肝 liver 舌 tongue 下水offals 蹄子 trotter 胗 gizzard鸡什 giblets 鹿肉 venison 鸡脯 chickenbreast 甲鱼 turtle 海味 seafood虾 shrimp 干贝 scallop 螃蟹crab 鱿鱼 squid 海蛰 jellyfish黄鳝 finless eel 海螺 whelk 野味 game 兔 rabbit 鸽 pigeon鹌鹑 quail 龙虾 lobster 牡蛎 oyster 田螺 snail 田鸡 frog蛇 snake 腌肉 bacon 香肠sausage 火腿 ham 熊掌bear’s paw鱼翅shark’s fin燕窝bird’s nest2．煮前的准备工作去骨 boning 例如，去骨鸭掌打鳞 scaling 例如，去鳞鱼 scaled fish 剥/去皮 skinning 例如，去皮田鸡 skinned frogs脱壳 shelling 例如，虾仁 shelled shrimps腌制 pickling 例如，咸酸菜 pickled vegetables3. 常用刀法及用料形状（1）常用刀法切片 slice 切丝 shred 切丁 dice 切柳 fillet 切碎 mince捣烂mash 酿入 stuff(2) 常用用料形状肉/ 鱼片sliced meat / fish 或 meat / fish slices 肉丝 shredded meat 或 pork shreds肉/鸡丁 diced pork / chicken 或meat / chicken cubes 肉末 minced meat 肉丸 meat balls 肉馅 meat filling4. 中餐菜单翻译法（1）直译法。
中餐菜名翻译烹调常用方法
中餐菜名翻译烹调常用方法•烤（Grilling/Roasting）北京烤鸭Roasted Beijing Duck•广式铁板烧Grilled Dish in Cantonese Style•炸（Deep Fry/Cook In Boiling Oil):•炸春卷Deep Fried Spring Roll 肯德基炸鸡Kentucky Fried Chicken中国餐饮习俗及特点•世界三大菜系：法国、意大利和中国•中国八大菜系：•鲁、川、粤、闽、苏、浙、湘、徽中国菜肴命名特点：•烹调方法加主料：干烧鱼•调味法加主料：鱼香肉丝•色或形加主料：柳叶鸽蛋•某一突出辅料和主料：花椒鸡丁•烹调方法和原料的某一方面特征：火爆双脆•主料前加人名：东坡肉•主辅料和烹调方法：黄瓜炒肉片中国菜肴命名特点：•盛器加用料：砂锅三味•中草药加主料：人参鸡•其他：年年有余、四季发财、百年好合、长生果西餐菜单构成与特点•（1）开胃品（Appetizers）：冷品和热品，常见有鱼子酱、鹅肝酱、鸡尾杯、奶油制品•（2）汤（soups）：清汤（consomme)、奶油汤(cream soup)、蔬菜汤和冷汤•（3）副菜：一般为鱼类菜肴，使用调味汁（荷兰汁、酒店汁、白奶油汁、美国汁）•（4）主菜(Main course)：肉禽类菜肴•（5）蔬菜类菜肴：沙拉为主•（6）甜点(Dessert)：布丁、煎饼(Pancake)、冰激凌、奶酪、水果等•（7）Drinks: 咖啡、茶错误菜单翻译实例•麻婆豆腐•误译：Bean curd made by a pock-marked woman (满脸雀斑的女人制作的豆腐)•正译：Mapo Tofu (Stir-Fried Tofu in Hot Sauce)•夫妻肺片•误译：Husband and Wife's lung slice•正译：Pork Lungs in Chili Sauce•童子鸡•误译：Chicken Without Sexual Life•正译：Steamed Spring Chicken （清蒸童子鸡）中餐菜名翻译烹调常用方法•煮（boiling): Boiled Egg;•Instant Boiled Lamb 涮羊肉•蒸（steaming): Steamed Bread•清蒸草鱼Steamed Grass Carp•炖（stewing）：•莲藕猪蹄汤Stewed Pig’s Trotters With Lotus Root•炒（Frying/Stir Frying):•回锅肉Stir-Fried Boiled Pork in Chilli Sauce•韭菜炒鸡蛋Fried Egg with Chopped Garlic Chives•熏（Smoking）：•五香熏鱼Smoked Spiced-fish•烤（Grilling/Roasting）•北京烤鸭Roasted Beijing Duck•广式铁板烧Grilled Dish in Cantonese Style•炸（Deep Fry/Cook In Boiling Oil):•炸春卷Deep Fried Spring Roll肯德基炸鸡Kentucky Fried Chicken•烧（Braising）：•红烧鲤鱼：Braised Fish with Brown Sauce•法式名菜鲜蘑焖鸡•Braised Chicken with Mushroom基本刀工翻译•切片（Slicing）：•鱼片Sliced Fish / Fish Slice 切丝（Shredding）：•肉丝Shredded Meat / Pork Shred•切碎（Mincing）：•肉馅Minced Meat / Meat Mince•捣碎（Mashing）：•土豆泥Mashed Potatoes / Potato Mash•切丁（Dicing）：•鸡丁Diced Chicken / Chicken Dice•切柳（Filleting）：•牛柳Filleted Mutton / Mutton Fillet味道和口感翻译•甜sweet 酸Sour 苦Bitter•辣Spicy（Hot）香Fragrant•脆Crispy 酥Short 嫩Tender•老Tough（Over-Done）腥Fishy•咸Salty 油腻Oily（Greasy）•淡Light（Mild）涩Acidic （Tart）•臭Stinking（Smelly）菜名翻译公式•1）以本道菜所用的主要原料开头•公式1：主料+（with）辅料•宫保鸡丁Chicken Cubes with Chili Pepper and Peanuts •桂花童子鸡Spring Chicken with Osmanthus•松子黄鱼Yellow-fin Tuna with Pine Nuts•鸡茸鱼翅Shark fin with Minced Chicken•公式2：主料+（with，in）味汁•糖醋排骨Pork Chops with Sweet and Sour Flavor•红油鱼肚Fish Maw in Chili Sauce•贵妃鸡Chicken Wings and Legs with Brown Sauce•米酒鱼卷Fish Rolls with Rice Wine•2)以本道菜的烹饪方法开头•公式1：烹饪方法+主料•炒大虾片Stir-Fried Prawn Slices•火腩扣大虾Steamed Dried Prawn•红焖肘子Braised Pork Joint•软炸里脊肉Soft Fried Pork Fillet•公式3：烹饪方法+主料+（with，in）味汁•烧汁煨茄夹Simmered Stuffed Eggplant in BBQ Sauce•茄汁虾仁Sauted Shrimps with Tomato Sauce•蚝油牛肉Sauted Sliced Beef with Oyster Sauce•鱼香肉丝Fried Shredded Pork with Sweet and Sour Sauce•3)以形状或者口感开头•公式1：形状（口感）+主料+（with）辅料•时蔬鸡片Sliced Chicken with Seasonal Vegetables•五香鸭子Spiced Duck with Beancurd•雪豆虾片Sliced Shrimps with Snow Peas•公式2：形状（口感）+烹调方法+主料•香酥排骨Crisp Fried Spareribs•水煮鱼Tender Stewed Fish•香煎鸡块Fragrant Fried Chicken•香薰鸭腰Fragrant Smoked Duck Kernel•公式3：形状（口感）+主料+（with）味汁•葱爆羊加辣Spicy Sliced Lamb in Ginger Sauce•盐烤荷叶鸭Salt Baked Duck in Lotus Leaf•茄汁鱼片Sliced Fish with Tomato Sauce•黄酒脆皮虾仁Crisp Shrimps with Rice Wine Sauce•4)以本道菜的创始人或者发源地开头•公式：创始人(发源地）+（烹饪方法）+主料•麻婆豆腐Mapo Bean Curd•东坡肘子Dongpo Pork Joint•江南百花鸡Chicken of South China Style公示语的定义公示语是一种公开和面对公众，告示、指示、提示、显示、警示、标示与其生活、生产、生命、生态休戚相关的文字及图形信息公示语的功能指示功能提示功能限制功能强制功能召唤功能指示功能Ticket & Travel Centre 票务与旅游中心Westminster Station 威斯敏斯特站Pedestrians 行人City Information Kiosk 伦敦旅游咨询亭Baby Change 婴儿尿布更换处Box Office Entrance 售票处入口Dead End 此路不通提示功能Caution：Wet Floor 小心地滑Out of Use, Please Use the Other Doors此门关闭，请走旁门Restricted Height 3.3m 限高3.3米Please Keep Off the Grass 请勿践踏草坪Ring Bell For Service 需要服务请按铃Warning: Anti Climb paint 注意：（栅栏）涂有防攀爬油漆限制功能To Cross Street Push Button Wait For Walk Signal穿越马路按下按钮等候通行信号This Is A Private Path No Admittance私家路段禁止通行Ticket Only 凭票入场Slow Out 慢速驶出Dogs Must Be Carried 抱好犬只强制功能No Dogs Allowed 请勿携犬入内No Briefing Of Groups 禁止导游讲解Alcohol Free Zone 禁酒区Police Line Do Not Cross 警戒线勿超越RED ROUTE No Stopping At Any Time红线区内严禁停车No Photography 严禁拍照召唤功能Respecting Nature 尊重自然Working Together For A Cleaner Thames一起努力让泰晤士河更清澈Recycle Your Rubbish，It’S A Resource.废物利用，能源再生Act Now，Save What‟S Left！立即行动，保护自然公示语的语言风格名词的大量使用动词、动名词的使用词组、短语的使用缩略语的应用严格禁用生僻词汇文字与图形标志共有现在时态的应用祈使句的使用规范性和标准性语汇简洁语汇精确措辞具有本土意义的公示语名词的大量使用Food & Beverage 餐饮部Roadwork 正在施工The Castel Exhibition 温莎城堡展室Ticket Machines 售票机Tollgate 收费站Registration 注册登记处Conference Center 会议中心动词、动名词的使用Keep Clear 保持畅通Please Mind The Step 请小心台阶Slow Down, Look Around And Cross一站二看三通过Pull Down Towel With Both Hands 双手下拉纸巾No Spitting 严禁随地吐痰Warning：Do Not Trespass On the Railway Penalty ￡200 注意：严禁穿越路轨违者罚款200英镑词组、短语的使用Check In 入住登记Set Down & Exit 下客后驶离Short Stay 短时停车Drive-in Cinema 汽车影院Game Reserve 野生动物保护区Meter Parking 计时收费停车场Caution Maintenance In Progress注意：正在维修缩略语的应用P 停车场I 旅游咨询YHA 青年旅社IDD 国际直拨SQ 广场VIP SUITE 贵宾候机室GDNS 花园现在时态的应用Post No Bill 严禁张贴Keep Dry 保持干燥Give Way To Buses 公交优先Fasten Your Seat Belt 系好安全带Beware Of Obstruction 小心障碍To Avoid Congestion Please Do Not Stand Near The Stairs为避免拥堵请勿在楼梯附近停留祈使句的使用No Entry Please Enter At Other End. 严禁进入请走旁门Lower Window For Ventilation 降下车窗保持通风Do Not Disturb 请勿打扰Passenger Emergency Alarm Pull Handle To Speak To Driver乘客紧急报警拉起把手报告司机规范性和标准性语汇Ramp Speed 斜坡限速Taxi Rank Please Queue This Side出租汽车站请在此排队等候Exhibitions 2009 2009系列展Duty Free Shop 免税店Foreign Exchange 外币兑换Danger High V oltage 高压危险简洁语汇精确措辞Footpath Closed 边道封闭Passengers Only 送客止步Caution Door Opens Outwards 当心此门朝外开Washing Bay 洗车场Admission Free 免票入场Beverage Not Included 酒水另付具有本土意义的公示语旅游景点介绍文本●1）景区内以标牌形式对景点自然、方位、历史等做简要说明的文本●2）散见于各种旅游资料中对景区景物进行描写的文本景区说明词的文本特点●内容客观：不带任何感情色彩●文字简练：没有很多华丽辞藻，专业性较强●逻辑清晰：法国语言学家、汉学家（Marcel Granet）评价汉语●“中国人所用的语言，是特别为…描绘‟而造的，不是为分类而造的，那是一种可以抒发特别情感，为诗人或怀古家所设计的语言，而不是为了下定义或判断而设计的语言。
中餐菜谱翻译法及烹调方法
Functional Skill：Expressing Names of Chinese Dishes (Part One)(中餐菜谱翻译法 )中餐菜谱不简单翻译，原由是中国人的饮食文化比较发达，对菜名特别讲究。
菜谱翻译的核心内容是菜用什么原料做成，由于外国人在餐桌上最关怀的是吃什么东西。
其次要讲清楚的是菜的用料、刀法和烹饪方法。
因而可知，要译佳肴谱，就一定知道一些主要的用料、刀法、烹饪方法及某些准备步骤。
1.常有的用料鸡chicken 鸭 duck 鹅 goose 鱼类 fish 肉类 meat 猪肉 pork 牛肉 beef 小牛肉veal 羊肉 mutton 小羊肉 lamb 牛尾 oxtail 里脊 fillet 排骨 spareribs 腰子 kidney 肚子tripe 肝 liver 舌 tongue 下水 offals 蹄子 trotter 甲鱼 turtle 鸡什 giblets 鹿肉venison 鸡脯 chicken breast 螃蟹 crab 海味 seafood 虾 shrimp 干贝 scallop 海螺whelk 鱿鱼 squid 海蜇 jellyfish 黄鳝 finless eel 鹌鹑 quail 野味 game 兔 rabbit 鸽pigeon 田鸡 frog 龙虾 lobster 牡蛎 oyster 田螺 snail 火腿 ham 蛇 snake 腌肉bacon 腊肠 sausage熊掌 bear ’s paw鱼翅 shark ’s fin燕窝 bird ’s nest2.切煮前的准备工作去骨 boning 比如，去骨鸭掌boned duck webs打鳞 scaling比如，去鳞鱼 scaled fish剥/ 去皮 skinning 比如，去皮田鸡 skinned frogs脱壳 shelling 比如，虾仁 shelled shrimps腌制 pickling 比如，咸酸菜 pickled vegetables3.常用刀法及用料形状（ 1）常用刀法切片 slice 切丝 shred 切丁 dice 切柳 fillet切碎 mince 捣烂 mash 酿入 stuff（ 2）常用用料形状肉/ 鱼片 sliced meat/fish 或 meat/fish slices肉丝 shredded meat 或 pork shreds肉/ 鸡丁 diced pork/chicken 或 meat/chicken cubes肉末 minced meat肉丸 meat balls肉馅 meat filling4.中餐菜谱翻译法(1)直译法。
中文菜谱常见翻译方法
中文菜谱常见翻译方法中餐菜谱不容易翻译，原因是中国人的饮食文化比较发达，对菜名特别讲究。
菜单翻译的核心内容是菜用什么原料做成，因为外国人在餐桌上最关心的是吃什么东西。
其次要讲清楚的是菜的用料，刀法和烹调方法。
由此可见，要译好菜谱，就必须 知道一些主要的用料，刀法，烹调方法及某些准备步骤，希望下面的英文翻译对诸位在翻译公司工作的同行有所帮助：1 •常见的用料鸭 duck 鹅goose 鱼类fish 肉类 meat 猪肉pork 牛肉beefshrimp 干贝 scallop 螃蟹 crab 鱿鱼 squid 海蛰 jellyfish 黄鳝 fin lesseel海螺 whelk 野味 game 兔 rabbit 鸽 pigeon 鹌鹑quail 龙虾lobster牡蛎 oyster 田螺 snail 田鸡 frog 蛇 snake 腌肉 bacon香肠 sausage 火腿 ham 熊掌 bear ' s paw 鱼翅 shark ' s fin 燕窝 bird ' s nest2 .煮前的准备工作去骨boning 例如， 去骨鸭掌 打鳞 scaling 例如，去鳞鱼 scaled fish剥/去皮skinning 例如，去皮田鸡skinned frogs脱壳 shelling例如，虾仁 shelled shrimps腌制 pickling 例如，咸酸菜 pickled vegetables3. 常用刀法及用料形状(1 )常用刀法 切片 slice 切丝shred 切丁 dice 切柳 fillet 切碎 mince 捣烂 mash 酿入stuff(2)常用用料形状肉/ 鱼片 sliced meat / fish 或 meat / fish slices shreds 肉 / 鸡丁 diced pork / chicken 或 meat / chicken cubes 肉末 minced meat 肉丸 meat balls 肉馅 meat filling鸡 chicke n小牛肉 veal 羊肉 mutton 小羊肉lamb 牛尾oxtail 里脊fillet排骨spareribs 腰子 kidney肚子 tripe 肝 liver 舌 tongue下水 offals 蹄子 trotter胗 gizzard 鸡什 giblets 鹿肉 venison 鸡脯 chicken breast 甲鱼turtle 海味seafood 虾 肉丝 shredded meat 或 pork4.中餐菜单翻译法（1 ）直译法。
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Functional Skill：Expressing Names of Chinese Dishes (Part One)(中餐菜谱翻译法)中餐菜谱不容易翻译，原因是中国人的饮食文化比较发达，对菜名特别讲究。
菜谱翻译的核心内容是菜用什么原料做成，因为外国人在餐桌上最关心的是吃什么东西。
其次要讲清楚的是菜的用料、刀法和烹调方法。
由此可见，要译好菜谱，就必须知道一些主要的用料、刀法、烹调方法及某些准备步骤。
1.常见的用料鸡chicken 鸭duck 鹅goose 鱼类fish肉类meat 猪肉pork 牛肉beef 小牛肉veal羊肉mutton 小羊肉lamb 牛尾oxtail 里脊fillet排骨spareribs 腰子kidney 肚子tripe 肝liver舌tongue 下水offals 蹄子trotter 甲鱼turtle鸡什giblets 鹿肉venison 鸡脯chicken breast 螃蟹crab海味seafood 虾shrimp 干贝scallop 海螺whelk鱿鱼squid 海蜇jellyfish 黄鳝finless eel 鹌鹑quail野味game 兔rabbit 鸽pigeon 田鸡frog龙虾lobster 牡蛎oyster 田螺snail 火腿ham蛇snake 腌肉bacon 香肠sausage熊掌bear’s paw 鱼翅shark’s fin 燕窝bird’s nest2. 切煮前的准备工作去骨boning 例如，去骨鸭掌boned duck webs打鳞scaling 例如，去鳞鱼scaled fish剥/去皮skinning 例如，去皮田鸡skinned frogs脱壳shelling 例如，虾仁shelled shrimps腌制pickling 例如，咸酸菜pickled vegetables3. 常用刀法及用料形状（1）常用刀法切片slice 切丝shred 切丁dice 切柳fillet切碎mince 捣烂mash 酿入stuff（2）常用用料形状肉/鱼片sliced meat/fish或meat/fish slices肉丝shredded meat或pork shreds肉/鸡丁diced pork/chicken或meat/chicken cubes肉末minced meat肉丸meat balls肉馅meat filling4.中餐菜谱翻译法(1) 直译法。
英译时把对应的制作方法译出来，再以该菜的主要原料为中心词。
如：炖牛肉Stewed Beef(2) 直译加注法。
英译时直接按中文菜名译出其意，然后再补充说明其内在含义。
如：狮子头Lion’s Head---- Pork Meat Balls全家福Happy Family----A combination of shrimps, pork , beef, chicken, lobster and mixed vegetables with brown sauce(3) 此法可分三种情况：a. 原料+with+作料。
以原料为中心词，有时捎带把烹调法也译出，再加上用介词with或in 与作料构成的短语即可。
如：海米白菜Chinese Cabbage with Dried Shrimps鱼香肉丝Shredded Pork with Garlic Sauceb. 作料+原料。
即把作料用作修饰语，放在中心词原料的前面。
如：咖喱牛肉Curry Beef 古老肉Sweet & Sour Porkc. 以“实”对“虚”法。
即舍去中菜名里的喻意、夸张等说法而用平直、明白的英语译出。
如：发财好市Black Moss Cooked with Oysters彩凤喜迎春Baked Chicken and Fried Quail Eggs蚂蚁上树Vermicelli with Spicy Minced Pork龙虎凤大烩Thick Soup of Snake, Cat and Chickend. “移药接木”法。
借用西方人熟悉并了解的欧洲菜名或主食名来译部分中菜名与少数主食，因为它们之间有许多相似之处。
译文地道、通俗易懂，能收到事半功倍的效果。
如：烤排骨Barbecued Spare Ribs 饺子Chinese-style Raviolie. 音译加释义法。
先按中文用拼音译出，然后再加以解释性的英译，使英译文保留点“中国味”。
如：包子Baozi---Stuffed Bun 馒头Mantou –Steamed Breadf. “随机应变”法：原料+地名+Style。
应用些法可以灵活地处理一些难以对付的地方风味特色菜名。
英译出原料名后，再稍加“点拨”就可以大功告成。
如：广东龙虾Lobster Cantonese Style 麻婆豆腐Bean Curd Sichuan Style中餐常见的烹调方法中菜的烹调方法至少有50多种，但大体不离:煮（boiling）、煲/炖（stewing）、烧/焖/烩（braising）、煎（frying）、炒（stir-frying）、爆（quick-frying）、炸（deep-frying）、扒（frying and simmering）、煸（sautéing）、煨（simmering）、熏（smoking）、烤（roasting/barbecuing）、烘（baking）、蒸（steaming）、白灼（scalding）等基本方法。
煮boiled 如“煮咸牛肉”（Boiled Corned Beef）煲/炖stewed 如“清炖牛肉”（Stewed Ox Tail in Clear Soup）烧braised 如“红烧牛蹄”(Braised Ox Trotters in Brown Sauce)煎(pan-)fried 如“煎明虾”(Fried Prawns)炒braised 如“炒鸡丁”(Stir-Fried Chicken Dices)爆quick-fried 如“葱爆羊肉”(Quick-Fried Lamb with Scallion in Ginger Sauce)炸deep-fried 如“炸大虾”(Deep-Fried Prawns)扒fried and simmered 如“虾子扒海参”(Fried and Simmered Sea Cucumber with Shrimp Roe) 煸sautéed 如“干煸鳝鱼”(Sautéed Eel Slices)煨simmered 如“煨牛肉”(Simmered Beef)焖braised 如“黄酒焖猪排”(Braised Pork Chops in Rice Wine)烩braised 如“烩鸡丝”(Braised Chicken Shreds with Peas)熏smoked 如“熏鱼”(Smoked Fish)烘baked 如“烘鸽”(Baked Pigeon)蒸steamed 如“蒸鲜鱼”(Steamed Fresh Fish)酱/醋marinated 如“酱鸡”(Marinated Chicken)卤spicy; stewed in gravy 如“卤鸭”(Spicy Duck)涮instant-boiled 如“涮羊肉”(Instant-Boiled Mutton Slices)酿stuffed 如“酿青椒”(Stuffed Green Pepper)烤roast; barbecued 如“烤鹅”(Roast Goose)清蒸steamed(in clear soup) 如“清蒸桂鱼”(Steamed Mandarin Fish)清炖stewed in clear soup 如“清炖甲鱼”(Stewed Turtle in Clear Soup)白灼/嫩煮scalded 如“白灼海虾”(Scalded Prawns)红烧braised in brown sauce 如“红烧蹄筋”(Braised Pork Tendon in Brown Sauce)干烧in pepper sauce 如“干烧干贝”(Scallop in Pepper Sauce)麻辣with hot pepper 如“麻辣豆腐”(Bean Curd with Hot Pepper/Spice Bean Curd)酱爆in bean sauce 如“酱爆肉丁”(Diced Pork in Bean Sauce)鱼香in(spicy)garlic sauce 如“鱼香肉丝”(Shredded Pork in Garlic Sauce)糖醋with sweet and sour sauce 如“糖醋排骨”(Spareribs with Sweet and Sour Sauce)宫保with chili and peanuts 如“宫保鸡丁”(Diced Chicken with Chili and Peanuts)脆皮crisp(in spicy sauce) 如“脆皮鱼”(Crisp Fish)香酥crisp fried 如“香酥鸡”(Crisp Fried Chicken)焦熘fried in sauce 如“焦熘鱼片”(Fried Fish Slices in Sauce)甜酸sweet and sour 如“甜酸肉”(Sweet & Sour Pork)胡辣with pepper and chili 如“胡辣海参”(Sea Slug with Pepper and Chili)油淋drip-fried with oil 如“油淋兔”(Drip-Fried Rabbit with oil)干煸dry-sautéed 如“干煸季豆”(Dry-Sautéed String Beans)盐水boiled in salt water 如“盐水虾”(Boiled Shrimps in Slat Water)家常home style 如“家常豆腐”(Bean Curd Home Style)陈皮with spicy orange peel 如“陈皮鸡”(Chicken in Spicy Orange Peel)回锅double-sauteed 如“回锅肉”(Double-Sauteed Pork Slices)五香spiced 如“五香牛肉”(Spiced Beef)干炸dry deep-fried 如“干炸羊肉”(Dry Deep-fried Lamp Breast)软炸soft deep-fried 如“软炸里脊“(Soft-Fried Pork Fillet)酥炸crisp deep-fried 如“酥炸羊脯”(Crisp Fried Lamb Breast)串烤skewered 如“串烤羊肉青椒”(Skewered Mutton with Green Pepper)铁扒grilled 如“铁扒乳鸽”(Grilled Baby Pigeon)烧烤roast 如“烤乳猪”(Roast Suckling Pig)砂锅in casserole 如“砂锅鱼翅”(Shark’s Fin in Casserole)锅巴with sizzling/crispy rice crust 如“锅巴海参”(Sea Slug with Sizzling/Crispy Rice Crust)芙蓉with eggwhite 如“芙蓉海参”(Sea Cucumbers with Eggwhite)麻酱with sesame paste 如“麻酱海参”(Beche-de-mer with Sesame Paste)三鲜with two other delicacies 如“三鲜海参”(Sea Cucumbers with Other Two Delicacies)醋溜sautéed in vinegar sauce/gravy 如“醋溜白菜”(Sautéed Cabbage in Vinegar Sauce/Gravy) 糟溜in distilled grains sauce 如“糟溜鸡片”(Sliced Chicken in Distilled Grains Sauce)凉拌in soy sauce 如“凉拌海蜇”(Jellyfish in Soy Sauce)酸辣hot and sour 如“酸辣黄瓜”(Hot and Sour Cucumber)姜汁in ginger sauce 如“姜汁扁豆”(Snap Beans in Ginger Sauce)蚝油in oyster sauce 如“蚝油香菇”(Mushrooms in Oyster Sauce)蒜泥with mashed garlic 如“蒜泥胡豆”(Broad Beans with Mashed Garlic)什锦mixed; assorted 如“什锦丝冬粉”(Assorted Shreds with Vermicelli)茄汁in tomato sauce 如“茄汁鸡脯”(Chicken Breast in Tomato Sauce)咖喱with curry 如“咖喱牛肉”(Fried Beef with Curry)八宝(stuffed)with eight delicacies 如“八宝鸡”(Chicken Stuffed with Eight Delicacies)葱爆quick-fried with scallion in ginger sauce 如“葱爆羊肉”(Quick-Fried Lamb with Scallion in Ginger Sauce)粉蒸steamed in rice flour 如“粉蒸牛肉”(Steamed Beef in Rice Flour)奶油in cream sauce 如“奶油鱼肚”(Fried Fish Maw in Cream Sauce)木犀with scrambled eggs and fungus 如“木犀肉”(Fried Pork with Scrambled Eggs and Fungus)醉liquor-preserved 如“醉蟹”(Liquor-Preserved Crabs)辣味in chili sauce 如“辣味烩虾”(Braised Prawns in Chili Sauce)豆豉in black bean sauce 如“豆豉桂鱼”(Mandarin Fish in Black Bean Sauce)黄焖braised in rice wine 如“黄焖大虾”(Braised Prawns in Rice Wine)椒盐with pepper and salt 如“椒盐排骨”(Spare Ribs with Pepper and Salt)怪味multi-flavored 如“怪味鸡”(Multi-flavored Chicken)。