常用英汉菜名及做法翻译

Lecture 8

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 nest

2. 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 vegetables

3. 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 filling

4.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 Sauce

b. 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 Pork

c. 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V ermicelli with Spicy Minced Pork

龙虎凤大烩Thick Soup of Snake, Cat and Chicken

d. “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 Ravioli

e. 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 Bread

f. “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

Exercises:

1. From Chinese to English:

中国菜

中国的菜肴品种很多，据统计，中国的各种不同风味的名菜有8000多种，所用各种不同配料也有600多种，各种基本的烹饪方法如烤、炒、煮等也有50多种。

Chinese dishes are known for their variety and abundance. According to statistics, the number of ancient and modern Chinese recipes amounts to over 8000, counting only the well-known ones. The ingredients can be classified into more than 600 categories. There are about 50 different basic ways of cooking such as roasting, stir-frying and boiling.

中国幅员辽阔，各地都有自己的特色，所以有几个菜系说法不一。我看大体上可以分成四个菜系，即北方菜、四川菜、江浙菜和南方菜。

China is a large country and each area has its own specialties, So there have been different opinions on classifying them into different schools. In my opinion, they could be roughly classified into four major schools, namely, the Northern School, the Sichuan School, the Jiangzhe School and the Southern School.