如何翻译中餐中的“八大菜系”
八大菜系的英文翻译
八大菜系的英文翻译No. 1 Sichuan Cuisine 川菜Specialties Include: (特别推荐)pockmarked bean curd 麻婆豆腐chicken cubes with peanuts 宫保鸡丁pork shreds with fishy flavour 鱼香肉丝translucent beef slices 水晶牛片No.2 Guangdong cuisine 粤菜Specialties include:roasted sucking pig 烤乳猪fricassee three kinds of snakes and cat 三蛇龙虎凤大会steamed turtle with chives sauce 虾夷葱酱汁清炖甲鱼king snake with bamboo slices 蛇王炒鸡丝gourd cups 汤类No. 3 Shandong Cuisine 山东菜系dezhou grilled chicken 炙鸡b ird’s nest in a clear soupquick-boiled clam 龙凤酸辣汤lotus flower and shrimp 青辣椒镶虾No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine) 苏州菜yincai vegetalbes cooked with chicken slices 鸡汤煮干丝crab meat & minced pork ball in casserole 清炖蟹粉chicken mousse broth with fresh cornsquid with crispy rice crust 桃花饭No. 5 Zhengjiang Cuisine 浙江菜系dong po pork 东坡肉west lake vinegar fish 西湖醋鱼shelled shrimps with dragon well tea leaves 龙井虾仁b eggar’s chicken( a whole chicken roasted in a caked mud) 叫花鸡No. 6 Fujian cuisine 福建菜系sea food and poultry in casserole 海鲜砂锅steamed chicken ball with egg-white 叉烧芙蓉fried prawn shaped as a pair of fish 桔汁加吉鱼crisp pomfret with litchi 糖醋里脊No.7 Hunan Cuisine 湖南菜系d ong’an chicken 东安子鸡braised dried pork with eel slices 板栗红烧肉steamed turtle 清蒸甲鱼spring chicken with cayenne pepper 碧绿花子鸡和麻辣鸡丁No. 8 Anhui Cuisine 安徽菜huangshan stewed pigeon 黄山乳鸽gourd duck 葫芦鸭子fricassee pork sinew with egg white 芙蓉海参crisp pork with pine nuts松子熏肉。
中餐菜名翻译解读
一、以主料开头的翻译方法例：杏仁鸡丁ChickenCubeswithAlmond西红柿炒蛋ScrambledEggwithTomato芥末鸭掌DuckWebswithMustardSauce米酒鱼卷FishRollswithRiceWine二、以烹制方法开头的翻译方法例：软炸里脊Soft-friedPorkFillet烤乳猪RoastSucklingPig仔姜烧鸡条BraisedChickenFilletwithTenderGinger红烧牛肉BraisedBeefwithBrownSauce鱼香肉丝FriedShreddedPorkwithSweetandSourSauce清炖猪蹄StewedPigHoofinCleanSoup三、以形状或口味开头的翻译方法例：芝麻酥鸡CrispChickenwithSesame陈皮兔丁DicedRabbitwithOrangePeel香酥排骨CrispFriedSpareribs水煮嫩鱼TenderStewedFish茄汁鱼片SlicedFishwithTomatoSauce黄酒脆皮虾仁CrispShrimpswithRiceWineSauce 四、以人名或地名开头的翻译方法例：麻婆豆腐 MaPoBeanCurd四川水饺SichuanBoiledDumpling北京烤鸭BeijingRoastDuck一些主要词组：滋味（Flavor）：酸辣HotandSour白灼Scald糖醋Sweet-and-Sour鱼香Fish-flavored椒盐PepperandSalt麻辣SpicyandHot什锦Mixed五香Spiced做法（Cookery）：清蒸Steam炒stir-fry，Sauté（Meat/Vegetable），Scramble（Eggs）红烧BraisewithSoySauce/InBrownSauce煲CookwithChinesePot水煮Poached炖Stew熏Smoke烤Roast腌Salting/Pickling锅贴Pan-Fried滑溜Sauté⋯withSauce拔Toffee爆Sauté⋯withSoyaPasteGrill/BroilMeat炸Deep-fry形状(Shape):丁Dice片SliceShred末Mince以下是常用菜名1,冷菜ColdDishes:什冷AssortedColdDishes三色冷ThreeKindsofColdDish 酸辣黄瓜HotandSourCucumber咸水SaltedDuck辣白菜SpicyCabbage2,蔬菜Vegetables:豆腐FriedTofu西柿炒蛋Scrambledeggwithtomato二冬BraisedChineseMushroomandBambooShoots蚝油生菜LettucewithOysterSauce蚝油冬菇ChineseMushroomswithOysterSauce酸辣菜花SweetandSourCauliflower炸茄盒FriedEggplantwithMeatStuffing豪油冬菇OysterSauceMushroom什笙上素BambooVegetable炒素丁VegetableRoll罗汉腐皮卷VegetableEggRoll素咕噜肉VegetarianSweetandSourpork蒸山川豆腐SteamTofu鲜菇扒菜胆MushroomTenderGreen炒杂菜MixedGreenTender清炒芥兰ChineseGreenTender盐水菜心 SaltGreenTender干扁四时豆StringBeanWesternStyle上汤芥菜胆MustardGreenTender3,汤羹类Soup:肉丝榨菜汤ShreddedPorkwithChinesePickles酸辣汤HotandSourSoup丸子汤MeatBallSoup鸡丝豆花汤ChickenandBeanCurdSoup鱼丸汤FishBallSoup贡丸汤MeatBallSoup蛋花汤Egg&VegetableSoup蛤蜊汤ClamSoup牡蛎汤OysterSoup紫菜汤SeaweedSoup馄饨汤WontonSoup猪肠汤PorkIntestineSoup 肉羹汤PorkThickSoup鱿鱼汤SquidSoup粟米瑶柱羹CornwithDryScallopsSoup竹笙海皇羹BambooSeafoodSoup鸡蓉粟米羹Corn&ChickenSoup杂锦云吞汤CombinationWonTonSoup芥菜肉片咸蛋汤MustardGreenSaltedEggSoup火鸭咸蛋芥菜汤RoastDuckSaltEgg/MustardGreen 四宝豆腐羹SteamTofuSoup4,海鲜鱼类FishandSeafood:糖醋全鱼FriedWholeFishwithSweetandSourSauce软炸虾仁 FriedPrawns清蒸全鱼WholeSteamedFish青豆虾仁ShrimpswithGreenBeans菜远虾球ShrimpwithTenderGreen白灼中虾BoilShrimp点桃虾球WalnutShrimp油泡虾球CrystalPrawn柠檬虾球LemonPrawn虾龙糊Shrimpw/LobsterSauce马拉盏炒鲜鱿SpecialFreshSquid碧绿炒带子TenderGreenScallop双菇鲜带子MushroomFreshScallop清蒸游水石斑SteamLiveRockCod辣汁串烧鱼B&QFishStickw/HotSauce西兰炒雪鱼球PanFriedSnowFishw/Green菜远石斑球TenderGreenRockCod油泡石斑球CrystalRockCod川味石斑球SzechwanRockCod骨香石斑球FriedRockCodBon咕噜石斑球Sweet&SourRockCod鱼腐扒菜胆YuFuw/Vegetable5.鸡鸭类ChickenandDuck:宫爆鸡丁SpicyChickenwithPeanuts腰果鸡ChickenwithCashewNuts北京烤鸭PekingRoastDuck杏仁鸡丁DicedChickenwithAlmonds葱油鸡chickeninScallionoil香妃鸡Steamedchickenwithsaltedsauce糖醋鸡块Chickeninsweetandsoursauce脆皮炸子鸡(半)FriedChicken(Half)姜葱油淋鸡(半)GreenOnionChicken(Half) 北京片皮鸭PekingDuck酸甜明炉烧鸭(半)RoastDuck(Half)柠檬鸡球LemonChicken西芹腰果鸡球VegetableCashewChicken咖喱鸡CurryChicken四川炒鸡球SzechwanChicken菜远鸡球Chickenw/TenderGreen咕噜鸡Sweet&SourChicken八珍发菜扒鸭(半)CombinationDuck(Half)子罗炒鸡片Ginger&PineappleChicken游龙戏凤Chicken,Shrimp,Squidw/MixedVegetable龙凤琵琶豆腐Egg,Chicken,Shrimp,SteamTofu6.猪牛肉类PorkandBeef:鱼香肉丝Fish-flavoredPork回锅肉TwiceCookedPork咕老肉SweetandSourPork青椒肉丝ShreddedPorkwithGreenPepper糖醋排骨SweetandSourSpareRibs鱼香牛肉丝Fish-flavoredBeef红烧土豆牛肉BraisedBeefandPotato洋葱牛肉丝ShreddedBeefwithOnion酸甜咕噜肉Sweet&SourPork菜远炒排骨Spareribsw/TenderGreen京都骨PekingSpareribs椒盐排骨PepperSaltSpareribs菜远炒牛肉BroccoliBeef凉瓜炒牛肉BittyMelonBeef黑椒牛仔骨BlackPepperShortRib椒盐牛仔骨PepperSaltShortRib中式牛柳ChineseStyleBeef干扁牛柳丝StringBeef柠檬牛肉 LemonBeef麻婆豆腐 Mar-PoTofu7.点心dessert:糖葫芦TomatoesonSticks长寿桃LongevityPeaches芝麻球GlutinousRiceSesameBalls麻花HempFlowers双胞胎HorseHooves臭豆腐StinkyTofu(SmellyTofu)油豆腐OilyBeanCurd虾片PrawnCracker虾球ShrimpBalls春卷SpringRolls蛋卷Chickenrolls碗糕SaltyRicePudding筒仔米糕RiceTubePudding红豆糕RedBeanCake绿豆糕BeanPasteCake糯米糕GlutinousRiceCakes萝卜糕FriedWhiteRadishPatty芋头糕TaroCake雪哈红莲BirdNestRedBeanSoup椰汁炖雪哈CoconutBirdNest玫瑰红豆沙RedBeanSoup椰汁西米露CoconutTapioca百年好合RedBeanFreshLilyBulb8.其余一些常吃饭菜名：豆浆SoybeanMilk板条FlatNoodles烧饼ClayOvenRolls榨菜肉丝面Pork,PickledMustardGreenNoodles 油条FriedBreadStick米粉RiceNoodles水饺（Boiled）Dumplings紫菜汤SeaweedSoup馒头 SteamedBuns,SteamedBread 牡蛎汤OysterSoup饭团RiceandVegetableRoll蛋花汤Egg&VegetableSoup皮蛋preservedEgg鱼丸FishBall咸鸭蛋SaltedDuckEgg臭豆腐StinkyTofu(SmellyTofu) 稀饭RicePorridge油豆腐OilyBeanCurd白饭PlainWhiteRice虾球ShrimpBalls糯米饭GlutinousRice春卷SpringRolls蛋炒饭FriedRicewithEgg蛋卷ChickenRolls刀削面SlicedNoodles肉丸Rice-meatDumplings麻酱面SesamePasteNoodles鸭肉面DuckWithNoodles鳝面 EelNoodles麻辣面SpicyHotNoodles火锅HotPot乌龙面SeafoodNoodles卤味 BraisedFood内容总结。
中国八大菜系的英文
Chinese Cuisine
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Chinese cuisine（菜系） includes a variety of different flavors due to China's vast territory and diverse nationalities.
Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines.
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Eight Regional Cuisines
鲁菜 Shandong
Cuisine
川菜 Sichuan Cuisine
粤菜 Cantonese
Cuisine
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闽菜 Fujian Cuisine
苏菜 Jiangsu Cuisine
浙菜 Zhejiang Cuisine
湘菜 Hunan Cuisine
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狮子头
霸王别姬
松鼠鳜鱼
Zhejiang Cuisine
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东坡肉
叫花鸡
西湖醋鱼
Made up of Hangzhou, Ningbo and Shaoxing Cuisines,
Zhejiang is enjoyed for its freshness, tenderness, and mellow.（鲜、柔、滑）
● Sichuan hot pots（火锅） is the most famous hot pots in the world, especially the mandarin duck hot pot(鸳鸯火锅)
中国菜名官方翻译原则
中国菜名官方翻译原则：终于知道怎么给老外介绍中国菜了夫妻肺片Couple’s Sliced Beef in Chili Sauce、麻婆豆腐Mapo Tofu、北京炸酱面Noodles with Soy Bean Paste,Beijing Style…中国菜名不仅包含了原材料，还糅合了文化、历史等元素。
掌握菜单翻译原则，看完终于知道怎么给老外介绍中国菜了!中国菜的分类Classifications of Chinese Cuisine一、八大菜系Eight Famous Cuisines鲁菜Lu Cuisine(Shandong Cuisine)川菜Chuan Cuisine(Sichuan Cuisine)粤菜Yue Cuisine(Guangdong Cuisine)闽菜Min Cuisine(Fujian Cuisine)苏菜Su Cuisine(Jiangsu Cuisine)浙菜Zhe Cuisine(Zhejiang Cuisine)湘菜Xiang Cuisine(Hunan Cuisine)徽菜Hui Cuisine(Anhui Cuisine)二、菜品分类Types of Courses凉菜类Cold Dishes热菜类Hot Dishes汤羹粥煲类Soups,Congees and Casseroles主食和小吃Main Food and Snacks西餐Western Cuisine开胃菜(头盘及沙拉类)Appetizers and Salads汤类Soups副菜Entrées主菜Main Courses配菜Side Dishes甜点Desserts饮品Drinks一、酒精类饮品Alcoholic Beverages国酒Chinese Wines洋酒Imported Wines白兰地与威士忌Brandy and Whisky金酒与朗姆酒Gin and Rum伏特加与龙舌兰Vodka and Tequila利口酒和开胃酒Liqueurs and Aperitifs红酒Red Wine二、不含酒精类饮品Non-Alcoholic Beverages三、中国饮品文化Chinese Drinking Culture中国茶文化Chinese Tea Culture中国酒文化Chinese Wine Culture中国菜名的翻译原则以主料为主，配料或配汁为辅的翻译原则1.菜肴的主料和配料主料(名称/形状)+with+配料如：松仁香菇Chinese Mushrooms with Pine Nuts2.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以烹制方法为主，原料为辅的翻译原则1.菜肴的做法和主料做法(动词过去分词)+主料(名称/形状)如：拌双耳Tossed Black and White Fungus2.菜肴的做法、主料和配料做法(动词过去分词)+主料(名称/形状)+配料如：豌豆辣牛肉Sautéed Spicy Beef and Green Peas3.菜肴的做法、主料和汤汁做法(动词过去分词)+主料(名称/形状)+with/in+汤汁如：川北凉粉Tossed Clear Noodles with Chili Sauce以形状、口感为主，原料为辅的翻译原则1.菜肴形状或口感以及主配料形状/口感+主料如：玉兔馒头Rabbit-Shaped Mantou脆皮鸡Crispy Chicken2.菜肴的做法、形状或口感、做法以及主配料做法(动词过去分词)+形状/口感+主料+配料如：小炒黑山羊Sautéed Sliced Lamb with Pepper and Parsley 以人名、地名为主，原料为辅的翻译原则1.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(Sautéed Tofu in Hot and Spicy 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：四川辣子鸡Spicy Chicken,Sichuan Style北京炸酱面Noodles with Soy Bean Paste,Beijing Style体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则1.具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。
中国菜名标准英文翻译
1.八大菜系 Eight Famous Cuisines鲁菜 Lu Cuisine (Shandong Cuisine)川菜 Chuan Cuisine (Sichuan Cuisine)粤菜 Yue Cuisine (Guangdong Cuisine)闽菜 Min Cuisine (Fujian Cuisine)苏菜 Su Cuisine (Jiangsu Cuisine)浙菜 Zhe Cuisine (Zhejiang Cuisine)湘菜 Xiang Cuisine (Hunan Cuisine)徽菜 Hui Cuisine (Anhui Cuisine)2.菜品分类 Types of Courses凉菜类 Cold Dishes热菜类Hot Dishes汤羹粥煲类 Soups, Congees and Casseroles 主食和小吃 Main Food and Snacks西餐 Western Cuisine开胃菜(头盘及沙拉类)Appetizers and Salads 汤类 Soups副菜 Entrées主菜 Main Courses配菜 Side Dishes甜点 Desserts饮品Drinks一、酒精类饮品 Alcoholic Beverages1. 国酒 Chinese Wines2. 洋酒 Imported Wines白兰地与威士忌 Brandy and Whisky金酒与朗姆酒 Gin and Rum伏特加与龙舌兰 Vodka and Tequila利口酒和开胃酒 Liqueurs and Aperitifs红酒 Red Wine二、不含酒精类饮品 Non-Alcoholic Beverages三、中国饮品文化 Chinese Drinking Culture1. 中国茶文化 Chinese Tea Culture2. 中国酒文化 Chinese Wine Culture一．翻译原则1以主料为主，配料或配汁为辅的翻译原则1.菜肴的主料和配料主料(名称/形状)+with+配料如：松仁香菇Chinese Mushrooms with Pine Nuts2.菜肴的主料和配汁主料with /in+汤汁(Sauce)如：冰梅凉瓜Bitter Melon in Plum Sauce2二．以烹制方法为主，原料为辅的翻译原则1.菜肴的做法和主料做法(动词过去分词)+主料(名称/形状)如：拌双耳 Tossed Black and White Fungus2.菜肴的做法、主料和配料做法(动词过去分词)+主料(名称/形状)+配料如：豌豆辣牛肉 Sautéed Spicy Beef and Green Peas3.菜肴的做法、主料和汤汁做法(动词过去分词) + 主料(名称/形状)+with /in+汤汁如：川北凉粉 Tossed Clear Noodles with Chili Sauce三．以形状、口感为主，原料为辅的翻译原则1.菜肴形状或口感以及主配料形状/口感+ 主料如：玉兔馒头Rabbit-Shaped Mantou脆皮鸡 Crispy Chicken2.菜肴的做法、形状或口感、做法以及主配料做法(动词过去分词)+ 形状/口感 + 主料 + 配料如：小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley3以人名、地名为主，原料为辅的翻译原则1.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 (Sautéed Tofu in Hot and Spicy Sauce)广东点心 Cantonese Dim Sum4.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：四川辣子鸡Spicy Chicken, Sichuan Style北京炸酱面 Noodles with Soy Bean Paste, Beijing Style5体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则 1.具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。
The-Eight-Cuisines-of-Chinese-Dishes-八大菜系中英文对照
The Most Famous Dishes: different sorts of sea food Wowo Tou (a kind of snack made from maize powder) Peeled Shrimp in Cucumber Rings Bird’s Nest Cooked in 4 Ways
color 香-- flavor 味– taste 形– shape 意-- meaning
Feature of cooking
选材 ingredients 刀工 cutting technique 火候 heat control 调味 flavor
Eight Culinary Traditions of China 八大菜系
Eight Culinary Traditions of China 八大菜系
Hui Cantonese Min Hunan Su Lu chuan Zhe
徽菜 粤菜 闽菜 湘菜 苏菜 鲁菜 川菜 浙菜
Ridiculous translation
Rolling donkey？
The most Famous Dishes: Monk Jumps over the Wall/ Doubleboiled Super Seafood (several kinds of luxurious sea food cooked in a special casserole) Fish Balls Fujian Wonton Fujian Rice Noodles
Chinese dishes may be categorized as one of the Eight Culinary Traditions of China, also called the "Eight Regional Cuisines" and the "Eight Cuisines of China".
中国菜的翻译
烤鸭 roasted duck
刀削面 Sliced noodles 可以看到以上一些翻译，没有涉及文化内涵，而 仅仅涉及制作方法或者口味。
馄饨
won ton
麻婆豆腐
mar-boh tofu
音译类
叉烧 char shiu 炒面 chow mein 捞面 lo mein 炒河粉 chow fun
在以上菜名中，有一些综合了中国历史、戏曲、民 俗等方面的内容于一身，用英文根本无法传递其中复杂 的内涵，于是只好用所采用的食材来予以替代。而部分 食材例如燕窝，英文翻译为“鸟窝，鸟巢”，则让人觉 得非常难以接受。
辣子鸡丁 saute diced chicken with hot peppers 糖醋里脊 pork fillets with sweet&sour sauce 鱼香茄子 saute eggplant with fish flavor
2. 菜品分类 Types of Courses
凉菜类 :Cold Dishes
热菜类 :Hot Dishes 汤羹粥煲类: Soups, Congees and Casseroles 主食和小吃: Main Food and Snacks
春卷 spring rolls (春天的卷)
卤肉饭 Braised pork rice
三鲜汤 three fresh delicacies soup
course
n.课程；讲座；过程；路线；一道（菜） v.跑过；穿过；追赶；快跑
简单直译类
叫化鸡 beggars chicken (乞丐鸡)
简单直译类
火锅 hot
pot(热锅)
中国菜名的英语翻译
中国菜名的英语翻译 Standardization of sany group #QS8QHH-HHGX8Q8-GNHHJ8-HHMHGN#趣味菜名中餐名（英文参考）皮蛋豆腐：Tofu with preserved eggs红烧狮子头：Braised Pork Ball in Brown Sauce四喜丸子：Braised pork Balls in Gravy 鱼香肉丝：Yuxiang Shredded Pork麻婆豆腐：Mapo Tofu火爆腰花：Sauteed Pig Kidney佛跳墙：Fotiaoqiang馿打滚：Lu dagunr豆汁：DouZhir四川辣子鸡：Spicy Chicken, Sichuan Style蔬菜面：Noodles with Vegetable糖醋里脊：Sweet and Sour Pork Tenderloin糖醋排骨：Sweet and Sour Spare Ribs拌猪头肉：Pig’s Head Meat in Sauce德州扒鸡：Braised Chicken, DeZhou Style红油百叶：Beef Tripe in Chili Oil酱牛肉：Beef in Brown Sauce凉拌黄瓜：Shredded Cucumber with Sauce皮蛋豆腐：Tofu with Preserved Eggs老醋泡花生：Peanuts in Vinegar东坡肘子：Dongpo Pig Knuckle回锅肉片：Twice-Cooked Pork Slices火爆腰花：Sauteed Pig Kidney猪肉炖粉条：Braised Pork with Vermicelli宫保鸡丁：Kung Pao Chicken牛肉炖土豆：Stewed Beef with Potatoes葱爆羊肉：Stir-Fried Sliced Lamb with Scallion 涮羊肉：Hot Pot, Mongolian Style北京烤鸭：Roast Duck, Beijing Style道口烧鸡：Roast Chicken, Daokou Style番茄炖牛腩：Stewed Beef Brisket with Tomatoes 煎蛋：Omelet口水鸡：Steamed Chicken with Chili Sauce咸鸭蛋：Salted Duck Egg馋嘴蛙：Sauteed Bullfrog in Chili Sauce干锅茶树菇：Griddled Tea Plant Mushrooms白灼虾：Boiled Prawns沸腾鱼：Boiled Fish in Chili Oil干锅香辣虾：Griddled Spicy Crab红烧带鱼：Braised Hairtail with Soy Sauce水煮鱼：Poached Fish in Chili Oil松鼠桂鱼：Sweet and Sour Mandarin Fish香辣蟹：Sauteed Crab in Hot and Spicy Sauce地三鲜：Sauteed potato, Green Pepper and Eggplant干煸扁豆：Fried Green Beans with Chinese Pepper大拌菜：Mixed Vegetables虎皮尖椒：Pan-Seared Green Chili Pepper西红柿炒蛋：Scrambled Eggs with Tomato北京炒肝：Stewed Pig Liver, Beijing Style炒河粉：Stir-Fried Rice Noodles葱油饼：Baked Scallion Pancake担担面：Noodles in Chili Sauce, Sichuan Style豆沙包：Baozi Stuffed with Red Bean Paste火烧：Baked Wheat Cake韭菜盒子：Chinese Chives Pancake烤红薯：Roast Sweet Potato汤圆：Tangyuan (Glutinous Rice Balls)豌豆黄：Pea Cake北京炸酱面：Noodles with Soy Bean Paste, Beijing Style 油条：Youtiao (Deep-Fried Dough Sticks)京酱肉丝：Sauteed Shredded Pork in Sweet Bean Sauce夫妻肺片：Sliced Beef and Ox Tongue in Chili Sauce羊肉泡馍：Pita Bread Soaked in Lamb Soup。
中餐厅菜单英文翻译(Chineserestaurantmenu)
中餐厅菜单英文翻译 (Chinese RestaurantMenu)一、开胃小菜 (Appetizers)1. 冷拼盘 (Cold Mixed Platter)凉拌黄瓜 (Cucumber Salad)拌豆腐 (Tofu in Soy Sauce)蒜泥白肉 (Sliced Pork with Garlic Sauce)2. 炸春卷 (Fried Spring Rolls)蔬菜春卷 (Vegetable Spring Rolls)肉末春卷 (Minced Pork Spring Rolls)3. 蒜泥虾 (Garlic Shrimp)新鲜虾仁搭配蒜泥酱，口感鲜美 (Fresh shrimp withgarlic sauce, delicious and refreshing)二、汤品 (Soups)1. 酸辣汤 (Hot and Sour Soup)传统风味，酸辣可口 (Traditional flavor, sour and spicy)2. 羊肉汤 (Lamb Soup)滋补羊肉，搭配香菜、葱花 (Nourishing lamb soup with coriander and scallions)3. 海鲜汤 (Seafood Soup)海鲜丰富，汤鲜味美 (Rich in seafood, fresh and delicious)三、主菜 (Main Courses)1. 宫保鸡丁 (Kung Pao Chicken)鸡肉丁与花生米，辣中带甜 (Diced chicken with peanuts, spicy and sweet)2. 麻婆豆腐 (Mapo Tofu)辣味豆腐，口感丰富 (Spicy tofu, rich in flavor)3. 清蒸鱼 (Steamed Fish)新鲜鱼肉，清淡可口 (Fresh fish, light and delicious)四、素食精选 (Vegetarian Selections)1. 地三鲜 (Stirfried Potato, Eggplant and Pepper)蔬菜搭配，营养均衡 (A mix of vegetables, nutritious and balanced)2. 家常豆腐 (Homemade Tofu)豆腐炖菜，家常味道 (Stewed tofu, homely taste)3. 炒时蔬 (Stirfried Seasonal Vegetables)应季蔬菜，清爽可口 (Seasonal vegetables, fresh and tasty)五、米饭面点 (Rice and Noodles)1. 扬州炒饭 (Yangzhou Fried Rice)精选配料，色香味俱佳 (Selected ingredients, delicious and appetizing)2. 四川担担面 (Sichuan Dan Dan Noodles)麻辣鲜香，面条筋道 (Spicy and flavorful, with chewy noodles)3. 红烧牛肉面 (Beef Noodle Soup)美味牛肉，浓郁汤头 (Delicious beef with rich broth)六、特色烧烤 (Specialty Barbecue)1. 羊肉串 (Lamb Skewers)新鲜羊肉串烤制而成，香气扑鼻，口感鲜嫩 (Fresh lamb skewers, aromatic and tender)2. 麻辣烤鱼 (Spicy Grilled Fish)鱼肉外焦里嫩，搭配独家麻辣调料，风味独特 (Fish with a crispy outside and tender inside, seasoned with a unique spicy blend)3. 烤茄子 (Grilled Eggplant)茄子烤至软糯，填充蒜蓉等调料，味道鲜美 (Eggplant grilled to soft and filled with garlic sauce, delicious)七、甜点 (Desserts)1. 红豆沙 (Red Bean Soup)细腻红豆沙，甜而不腻，适合餐后甜品 (Smooth red bean soup, sweet but not cloying, perfect for a postmeal treat)2. 杨枝甘露 (Chilled Mango Sago Cream with Pomelo)新鲜芒果搭配西米和柚子，清爽甜美 (Fresh mango with sago and pomelo, refreshing and sweet)3. 拔丝地瓜 (Candied Sweet Potato)地瓜裹上糖丝，外酥内软，甜香四溢 (Sweet potato coated in sugar, crispy outside and soft inside, fragrant and sweet)八、饮品 (Beverages)1. 茉莉花茶 (Jasmine Tea)清香茉莉花茶，提神醒脑 (Fragrant jasmine tea, refreshing and invigorating)2. 绿豆沙 (Mung Bean Soup)解暑绿豆沙，清凉可口 (Cooling mung bean soup, refreshing and tasty)3. 冰镇酸梅汤 (Iced Plum Juice)酸甜可口，夏日解暑佳品 (Sweet and sour, an excellent summer cooler)通过这份菜单，我们希望不仅能满足您对美食的渴望，还能让您在品尝佳肴的同时，感受到中华美食的深厚文化。
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。
中国菜单怎么翻译(全)
中国菜单怎么翻译（全）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冰梅凉瓜：Bitter Melon in Plum Sauce冰镇芥兰：Chinese Broccoli with Wasabi朝鲜辣白菜：Korean Cabbage in Chili Sauce朝鲜泡菜：Kimchi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卤水鸡蛋：Marinated Eggs卤水金钱肚：Marinated Pork Tripe卤水牛腱：Marinated Beef Shank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泡菜什锦：Assorted Pickles泡椒凤爪：Chicken Feet with Pickled Peppers皮蛋豆腐：Tofu with Preserved Eggs乳猪拼盘：Roast Suckling Pig珊瑚笋尖：Sweet and Sour Bamboo Shoots爽口西芹：Crispy Celery四宝烤麸：Marinated Bran Dough with Peanuts and Black Fungus 松仁香菇：Black Mushrooms with Pine Nuts蒜茸海带丝：Sliced Kelp in Garlic Sauce跳水木耳：Black Fungus with Pickled Capsicum拌海螺：Whelks and Cucumber五彩酱鹅肝：Goose Liver with White Gourd五香牛肉：Spicy Roast Beef五香熏干：Spicy Smoked Dried Tofu五香熏鱼：Spicy Smoked Fish五香云豆：Spicy Kidney Beans腌三文鱼：Marinated Salmon盐焗鸡：Baked Chicken in Salt盐水虾肉：Poached Salted Shrimps Without Shell糟香鹅掌：Braised Goose Feet in Rice Wine Sauce酿黄瓜条：Pickled Cucumber Strips米醋海蜇：Jellyfish in Vinegar卤猪舌：Marinated Pig Tongue三色中卷：Squid Rolls Stuffed with Bean, Ham and Egg Yolk蛋衣河鳗：Egg Rolls Stuffed with Eel盐水鹅肉：Goose Slices in Salted Spicy Sauce冰心苦瓜：Bitter Melon Salad五味九孔：Fresh Abalone in Spicy Sauce明虾荔枝沙拉：Shrimps and Litchi Salad五味牛腱：Spicy Beef Shank拌八爪鱼：Spicy Cuttlefish鸡脚冻：Chicken Feet Galantine香葱酥鱼：Crispy Crucian Carp in Scallion Oil蒜汁鹅胗：Goose Gizzard in Garlic Sauce黄花素鸡：Vegetarian Chicken with Day Lily姜汁鲜鱿：Fresh Squid in Ginger Sauce桂花糯米藕：Steamed Lotus Root Stuffed with Sweet Sticky Rice 卤鸭冷切：Spicy Marinated Duck松田青豆：Songtian Green Beans色拉九孔：Abalone Salad凉拌花螺：Cold Sea Whelks with Dressing素鸭：Vegetarian Duck酱鸭：Duck Seasoned with Soy Sauce麻辣牛筋：Spicy Beef Tendon醉鸡：Liquor-Soaked Chicken可乐芸豆：French Beans in Coca-Cola桂花山药：Chinese Yam with Osmanthus Sauce豆豉鲫鱼：Crucian Carp with Black Bean Sauce水晶鱼冻：Fish Aspic酱板鸭：Spicy Salted Duck烧椒皮蛋：Preserved Eggs with Chili酸辣瓜条：Cucumber with Hot and Sour Sauce五香大排：Spicy Pork Ribs三丝木耳：Black Fungus with Cucumber and Vermicelle 酸辣蕨根粉：Hot and Sour Fern Root Noodles小黄瓜蘸酱：Small Cucumber with Soybean Paste拌苦菜：Mixed Bitter Vegetables蕨根粉拌蛰头：Fern Root Noodles with Jellyfish老醋黑木耳：Black Fungus in Vinegar清香苦菊：Chrysanthemum with Sauce琥珀核桃：Honeyed Walnuts杭州凤鹅：Pickled Goose, Hangzhou Style香吃茶树菇：Spicy Tea Tree Mushrooms琥珀花生：Honeyed Peanuts葱油鹅肝：Goose Liver with Scallion and Chili Oil 拌爽口海苔：Sea Moss with Sauce巧拌海茸：Mixed Seaweed蛋黄凉瓜：Bitter Melon with Egg Yolk龙眼风味肠：Sausage Stuffed with Salty Egg水晶萝卜：Sliced Turnip with Sauce腊八蒜茼蒿：Crown Daisy with Sweet Garlic香辣手撕茄子：Eggplant with Chili Oil酥鲫鱼：Crispy Crucian Carp水晶鸭舌：Duck Tongue Aspic卤水鸭舌：Marinated Duck Tongue香椿鸭胗：Duck Gizzard with Chinese Toon卤水鸭膀：Marinated Duck Wings香糟鸭卷：Duck Rolls Marinated in Rice Wine盐水鸭肝：Duck Liver in Salted Spicy Sauce水晶鹅肝：Goose Liver Aspic豉油乳鸽皇：Braised Pigeon with Black Bean Sauce酥海带：Crispy Seaweed脆虾白菜心：Chinese Cabbage with Fried Shrimps香椿豆腐：Tofu with Chinese Toon拌香椿苗：Chinese Toon with Sauce糖醋白菜墩：Sweet and Sour Chinese Cabbage姜汁蛰皮：Jellyfish in Ginger Sauce韭菜鲜桃仁：Fresh Walnuts with Leek花生太湖银鱼：Taihu Silver Fish with Peanuts生腌百合南瓜：Marinated Lily Bulbs and Pumpkin酱鸭翅：Duck Wings Seasoned with Soy Sauce萝卜苗：Turnip Sprouts八宝菠菜：Spinach with Eight Delicacies竹笋青豆：Bamboo Shoots and Green Beans凉拌苦瓜：Bitter Melon in Sauce芥末木耳：Black Fungus with Mustard Sauce炸花生米：Fried Peanuts小鱼花生：Fried Silver Fish with Peanuts德州扒鸡：Braised Chicken, Dezhou Style清蒸火腿鸡片：Steamed Sliced Chicken with Ham熏马哈鱼：Smoked Salmon家常皮冻：Pork Skin Aspic大拉皮：Tossed Mung Clear Noodles in Sauce蒜泥白肉：Pork with Garlic Sauce鱼露白肉：Boiled Pork in Anchovy Sauce酱猪肘：Pork Hock Seasoned with Soy Sauce酱牛肉：Beef Seasoned with Soy Sauce红油牛筋：Beef Tendon in Chili Sauce卤牛腩：Marinated Beef Brisket in Spiced Sauce泡椒鸭丝：Shredded Duck with Pickled Peppers拌茄泥：Mashed Eggplant with Garlic糖拌西红柿：Tomato Slices with Sugar糖蒜：Sweet Garlic腌雪里蕻：Pickled Potherb Mustard凉拌黄瓜：Cucumber in Sauce燕窝类 Bird's Nest Soup冰花炖官燕：Braised Bird's Nest with Rock Candy冰糖银耳燕窝：Braised Bird's Nest with White Fungus and Rock Candy 高汤炖官燕：Stewed Bird's Nest红胶官燕：Braised Bird's Nest and Seaweed红烧鹿茸血燕：Braised Bird's Nest with Deer Antler红烧蟹黄官燕：Braised Bird's Nest with Crab Roe红烧血燕：Braised Red Bird's Nest木瓜炖官燕：Braised Bird's Nest with Papaya腿汁红烧官燕：Braised Bird's Nest in Ham Sauce杏汁炖官燕：Double-Boiled Superior Bird's Nest with Almond Juice 冰花炖血燕：Stewed Red Bird's Nest with Rock Candy香橙炖官燕：Braised Bird's Nest in Orange Sauce雪梨官燕：Braised Bird's Nest with Snow Pear椰汁冰花炖官燕：Stewed Superior Bird's Nest with White Fungus and Coconut Milk 鱼籽蟹肉烩燕窝：Braised Bird's Nest with Crab Meat and Fish Roe福寿炖燕窝：Braised Bird's Nest一品燕窝：Best Quality Bird's Nest Soup王府清汤官燕：Bird's Nest Soup冰花芙蓉官燕：Stewed Bird's Nest with Egg White煲类 Casserole白果煲老鸭：Duck Soup with Gingko en Casserole鲍鱼海珍煲：Braised Abalone and Seafood en Casserole鲫鱼黄花煲：Crucian Carp and Day Lily en Casserole锅仔潮菜银鳕鱼：Stewed Codfish with Salted Vegetables, Chao Zhou Style锅仔潮式凉瓜猪肚：Stewed Pork Tripe with Bitter Melon, Chaozhou Style锅仔鸡汤菌：Stewed Mushrooms in Chicken Soup锅仔药膳乌鸡：Stewed Black-Boned Chicken with Chinese Herbs锅仔鱼肚浸围虾：Stewed Fish Maw with Shrimps海鲜日本豆腐煲：Braised Seafood with Japanese Tofu凉瓜排骨煲：Braised Pork Ribs with Bitter Melon南乳粗斋煲：Braised Assorted Vegetables with Marinated Tofu浓汤沙锅三鲜：Soup of Sea Cucumber, Shrimps and Ham南瓜芋头煲：Stewed Taro with Pumpkin en Casserole沙茶鱼头煲：Braised Fish Head in Satay Sauce砂锅白菜粉丝：Chinese Cabbage and Vermicelli in Pottery Pot砂锅鱼头豆腐：Stewed Fish Head with Tofu in Pottery Pot海鲜砂锅：Stewed Seafood in Pottery Pot鱼头砂锅：Stewed Fish Head in Pottery Pot腌鲜砂锅：Shanghai Specialty Casserole砂锅小排翅：Small Shark’s Fin in Pottery Pot砂锅鱼肚：Stewed Fish Maw in Pottery Pot砂锅海米豆腐：Stewed Tofu and Dried Shrimps in Pottery Pot砂锅萝卜羊排：Stewed Lamb Chops and Turnip in Pottery Pot砂锅三菇：Stewed Three Kinds of Mushrooms in Pottery Pot砂锅鸡肉丸子：Stewed Chicken Meat Balls in Pottery Pot北菇海参煲：Black Mushrooms and Sea Cucumbers en Casserole鸡粒咸鱼茄子煲：Diced Chicken, Salted Fish and Eggplant en Casserole粉丝虾米杂菜煲：Vermicelli, Dried Shrimps and Assorted Vegetables en Casserole 东江豆腐煲：Dongjiang Tofu en Casserole八珍煲：Assorted Meat en Casserole柱侯牛腩煲：Braised Beef Brisket en Casserole虾米粉丝煲：Dried Shrimps and Vermicelli en Casserole咸鱼鸡豆腐煲：Salted Fish, Chicken and Tofu en Casserole核桃肉煲牛肉汤：Beef Soup with Walnuts梅菜扣肉煲：Steamed Pork with Preserved Vegetable en Casserole西餐 Western Food头盘及沙拉类 Appetizers, Starters and Salads腌熏三文鱼：Smoked Salmon凯撒沙拉：Caesar Salad鲜蘑鸡肝：Chicken Liver Terrine with Morel奶酪瓤蟹盖：Crab Shells Stuffed with Cheese鲜果海鲜沙拉：Seafood Salad with Fresh Fruit厨师沙拉：Chef's Salad金枪鱼沙拉：Tuna Salad尼斯沙拉：Salad Nicoise汤类 Soups奶油蘑菇汤：Cream of Mushroom Soup奶油胡萝卜汤：Cream of Carrot Soup奶油芦笋汤：Cream of Asparagus Soup墨西哥辣味牛肉汤：Mexican Chili Beef Soup番茄浓汤：Tomato Bisque Soup海鲜周打汤：Seafood Chowder法式洋葱汤：French Onion Soup牛肉清汤：Beef Consommé匈牙利浓汤：Hungarian Goulash香浓牛尾汤：Oxtail Soup意大利蔬菜汤：Minestrone Soup蔬菜干豆汤：Hearty Lentil Soup牛油梨冻汤：Chilled Avocado Soup西班牙番茄冻汤：Gazpacho中国酒Chinese Alcoholic Drinks黄酒类Yellow Wine8年香雕绍兴酒：Xiangdiao Shaoxing Medium Sweet (8 Years)陈年彩坛花雕：Caitan Huadiao Medium Sweet5年香雕绍兴酒：Xiangdiao Shaoxing(5 Years) Medium Sweet绍兴花雕10年：Shaoxing Huadiao(10 Years) Medium Sweet绍兴花雕20年：Shaoxing Huadiao (20 Years) Medium Sweet绍兴花雕及清酒：Shaoxing Huadiao and Sake Medium Sweet三十年花雕：Huadiao Shaoxing (30 Years) Medium Sweet绍兴加饭：Shaoxing Jiafan Medium Dry女儿红12年：Nu'er Hong (12 Years)女儿红18年：Nu'er Hong (18 Years)古越龙山：Guyue Longshan青瓷五年：Qingci Huadiao(5 Years) Medium Sweet白酒类Liquor北京醇：Beijing Chun二锅头：Erguotou(Superior 500ml 56°)精装二锅头 52度：Red Star Erguotou (500ml 52°)古钟二锅头：Guzhong Erguotou(500ml 46°)蓝花珍品二锅头：Lanhua Zhenpin Erguotou红星珍品二锅头(500毫升52度) ：Red Star Zhenpin Erguotou (500ml 52°)牛栏山经典二锅头(500毫升52度) ：Niulanshan Jingdian Erguotou (500ml 52°)青瓷珍品二锅头：Qingci Zhengpin Erguotou（500ml 46°）京酒 38度：Jing Jiu(500ml 38°)三品京酒(500毫升38度) ：Sanpin Jing Jiu (500ml 38°)三品京酒(500毫升52度) ：Sanpin Jing Jiu (500ml 52°)酒鬼 38度：Jiu Gui（500ml 38°）酒鬼 52度：Jiu Gui（500ml 52°）小酒鬼（250ml）：Xiao Jiu Gui（250ml 38°）国酿（贵州茅台系列）：Guo Niang (Moutai Liquor Series)茅台 38度：Moutai (500ml 38°)茅台 53度：Moutai (500ml 53°)茅台(三十年) ：Moutai (30 years）茅台(十五年) ：Moutai (15 years)贵州醇：Guizhou Chun国窖 38度：Guo Jiao (500ml 38°)国窖 52度：Guo Jiao (500ml 52°)国窖1573 ：Guo Jiao 1573 (The First Cellar in China)泸州老窖 38度：Luzhou Lao Jiao（38°）泸州老窖 52度：Luzhou Lao Jiao（52°）康雍乾御冠酒(400毫升50度) ：Kang Yong Qian Imperial Crown (400ml 50°)康雍乾御酒(450毫升50度) ：Kang Yong Qian (450ml 50°)剑南春 38度：Jiannanchun （38°）剑南春 52度：Jiannanchun（52°）蒙古王 44度：Mongolian King（ 44°）三星金六福（高、低）：Jinliufu Three-Star (High/Low)三星金六福（三两）：Jinliufu（150ml）五星金六福（高、低）：Jinliufu Five-Star (High, Low)金六福（五星）52度：Jinliufu (Five-Star) (52°)水井坊 39度：Shuijingfang (39°)水井坊 52度：Shuijingfang (52°)水井坊 53度：Shuijingfang (53°)五粮液 39度：Wuliangye (39°)五粮液 52度：Wuliangye (52°)五粮液一帆风顺 52度：Wuliangye Liquor Yi Fan Feng Shun (52°)--Symbolizing Plain Sailing小糊涂仙 52度：Xiaohutuxian (52°)小角楼：Xiaojiaolou啤酒Beer青岛啤酒：Tsing Tao Beer青岛扎啤/青岛生啤：Tsing Tao Draught燕京啤酒：Yanjing Beer燕京生啤 0.3升：Yanjing Draught (0.3L)燕京无醇啤酒：Yanjing Alcohol-Free燕京扎啤：Yanjing Draught雪花啤酒：Snow Beer北京生啤：Beijing Draught Beer哈尔滨啤酒：Harbin Beer百威啤酒：Budweiser嘉士伯啤酒：Carlsberg喜力：Heineken朝日啤酒：Asahi Beer老虎啤酒：Tiger蓝带啤酒：Blue Ribbon葡萄酒Wine92年长城干红葡萄酒：Great Wall Red Wine (Year 1992)92年张裕卡斯特干红：Changyu Castel (Year 1992)95年张裕卡斯特干红：Changyu Castel (Year 1995)张裕解百纳干红葡萄酒：Changyu Cavernet张裕香槟：Changyu Sparkling Cider长城1995（长城红葡萄酒，中国）：Great Wall Cabernet Sauvignon (Year 1995) 长城2002（长城红葡萄酒，中国）：Great Wall Cabernet Sauvignon (Year 2002) 长城A区（长城红葡萄酒，中国）：Great Wall Cabernet Sauvignon华夏95年长城：Great Wall Vintage Red Wine (Year 1995)华夏长城赤霞珠：Great Wall Cabernet Sauvignon Red Wine华夏长城葡萄园A区：Great Wall Region A Red Wine华夏长城莎当妮：Great Wall Chardonnay White Wine华夏长城特选：Great Wall Selection Red Wine沙城长城干红三星：Great Wall Dry Red (Three-Star)沙城长城干红四星：Great Wall Dry Red (Four-Star)沙城长城干红五星：Great Wall Dry Red (Five-Star)沙城长城干红一星：Great Wall Dry Red (One-Star)雷司令（龙徽，中国）：Dragon Seal Riesling龙徽赤霞珠：Dragon Seal Cabernet Sauvignon Red Wine龙徽干白：Dragon Seal Dry White龙徽干白葡萄酒：Dragon Seal Dry White龙徽干红葡萄酒：Dragon Seal Dry Red龙徽怀来珍藏：Dragon Seal Huailai Reserve龙徽怀来珍藏干红葡萄酒：Dragon Seal Huailai Dry Red Reserve龙徽汽酒：Dragon Seal Sparkling Wine龙徽莎当妮：Dragon Seal Chardonnay White Wine龙徽庄园：Dragon Seal Cru de Red Wine龙徽庄园干红葡萄酒：Dragon Seal Cru de Dry Red西夏王冰白：Xixia King Ice Wine西夏王干红：Xixia King Dry Red西夏王世纪：Xixia King Red Wine总统特选南澳设拉子干红：President's Selection Shiraz Dry Red总统特选南澳莎当妮干白：President's Selection Chardonnay Dry White王朝干红：Dynasty Dry Red王朝干白：Dynasty Dry White。
八大菜系英语的形容词
八大菜系英语的形容词中国的“八大菜系”(The Eight Traditional Chinese Cuisines) ，即：鲁菜Shandong Cuisine川菜Sichuan Cuisine粤菜Guangdong/Cantonese Cuisine苏菜Jiangsu Cuisine闽菜Fujian Cuisine浙菜Zhejiang Cuisine湘菜Hunan Cuisine徽菜Anhui Cuisine鲁菜Shandong Cuisine山东菜系，清淡，不油腻，以其香，鲜，酥，软而闻名。
Shandong cuisine/Confucian cuisine, clear, pure, and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.常使用青葱(shallot) 和大蒜(garlic) 作为调料。
鲁菜注重汤品。
清汤清澈新鲜，而油汤外观厚重，味道浓重。
Soups are given much emphasis in Shandong cuisine. Its soup featuresclear and fresh while creamy soup looks thick and tastes strong.川菜Sichuan Cuisine四川菜系(Sichuan cuisine / Szechuan cuisine) ，是世界上最著名的中国菜系之一。
四川菜以其香辣而闻名，味道多变，着重使用红辣椒。
Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili.搭配使用胡椒和花椒(pepper and Chinese prickly ash) ，产生出经典的刺激的味道。
小议中国部分菜肴英译
小议中国部分菜肴英译中国菜是世界著名的美食文化之一，不同地域、不同饮食习惯所产生的口味与做法千差万别，这也给翻译工作者带来了不小的挑战。
以下是个人对中国部分菜肴的英文翻译的小议。
1.鱼香肉丝(Yúxiāngròusī):这道菜以猪里脊肉为主要材料，加入泡发的木耳、胡萝卜丝、红椒丝等蔬菜，烹制出来的菜肴色泽鲜艳且具有香辣可口的味道。
英文翻译： Shredded Pork in Yu Xiang Style2.宫保鸡丁(Gōngbǎojīdīng):传统的川菜，用鸡肉、花生米、葱姜蒜等调味品烹制而成的一道美食，口感鲜香嫩滑，带有微微的甜辣味道。
3.蚂蚁上树(Mǎyǐshàngshù):这道菜来自于四川地区，以粉丝、猪肉末、豆瓣酱等调味品烹制而成，让人不禁联想到蚂蚁在粉丝上爬行的形象，口感较为麻辣。
4.红烧肉(Hóngshāoròu):红烧肉是中国家庭常见的一道菜肴，用猪五花肉制作，以糖、酱油、料酒等调味品烹制，口感酥烂香甜，是让人回味无穷的美食。
5.宫廷豆腐(Gōngtíngdòufu):这是一道清廷时期的传统菜肴，以豆腐和海参为主荤，配合鲍鱼、冬笋和香菇等各种食材烹制而成，口感细腻柔软，散发着浓郁的海鲜香气。
英文翻译：Imperial Tofu6.白切鸡(Báiqièjī):白切鸡是广东地区的传统名菜，烹制方法简单，用整只的鸡用开水煮熟、切块后撒上葱姜和盐，蘸上酱油即可食用，口感清淡鲜香。
英文翻译：White Cut Chicken总的来说，中国菜肴的英文翻译需要考虑材料、烹饪方法、口感特点等多个方面，同时也要注重表达的精准与准确性，希望能够为大家带来帮助。
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Tofu 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－wantering dish 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。
中国八大菜系的英文版
you would no doubt be interested in Chinese cooking.你 cooking.你 一定喜欢中国菜。 Dinner is ready. Please come to the table.饭菜好了，请入席。 table.饭菜好了，请入席。 What would you like to drink?你 drink?你 要喝什么？ Mr. Taylor, which do you prefer, beer or wine? Mr. Taylor,你要 Taylor,你要 啤酒还是葡萄酒。
Unit3
菜系： 菜系：Cuisines [kwi'zi:n] 菜系，也称“帮菜”，是指在选料、切配、烹 饪等技艺方面，经长期演变而自成体系，具有 鲜明的地方风味特色，并为社会所公认的中国 的菜肴流派。我国的菜系，是指在一定区域内， 由于气候、地理、历史、物产及饮食风俗的不 同，经过漫长历史演变而形成的一整套自成体 系的烹饪技艺和风味，并被全国各地所承认的 地方菜肴。菜肴在烹饪中有许多流派。鲁、川、 苏、粤四大菜系形成历史较早，后来，浙、闽、 湘、徽等地方菜也逐渐出名，于是形成了我国 的“八大菜系”。
Sichuan Cuipungent, is one of the most famous Chinese cuisines in the world. 川菜：四川的麻辣是世界上最著 名的中国菜系之一。
Guangdong Cuisine: Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh. 粤菜：主要强调在菜的摆式上， 口味特点是爽、淡、脆、鲜。
八大菜系中英文对照版
八大菜系中英文对照版中国的八大菜系与英文翻译中国自古就是一个拥有丰富饮食文化的国家，不同地区的菜系各具特色，味道各异。
中国的八大菜系被视为中国饮食文化的代表，它们是鲁菜、川菜、粤菜、苏菜、闽菜、浙菜、湘菜和徽菜。
下面将为大家介绍这些中国的八大菜系，并附上相应的英文翻译。
一、鲁菜（Shandong Cuisine）鲁菜，又称山东菜，是中国最著名的菜系之一，以山东地区为代表。
鲁菜讲究色、香、味的协调，注重原料的新鲜和烹调技巧的精湛。
主要特点是烹调方法多样，口味咸鲜，选料注重，制作讲究，炒、爆、炸、煮等技法熟练。
在中式烹饪中占有很重要的地位。
二、川菜（Sichuan Cuisine）川菜，又称川菜，是中国四大菜系之一，以四川地区为代表。
川味重油辣麻，以辣椒、花椒为主要调味料，口感鲜香麻辣，味道浓重，善于烹饪红烧、烧烤、干锅等菜肴。
三、粤菜（Cantonese Cuisine）粤菜，又称广东菜，以广东地区为代表。
粤菜讲究选料新鲜、制作精细，烹调技巧高超，口味清淡，口感鲜嫩，清淡鲜爽，色香味俱佳，被誉为中式烹饪之魁。
四、苏菜（Jiangsu Cuisine）苏菜，又称淮扬菜，以江苏地区为代表。
苏菜品种丰富，风味独特，以刀工精细，火工灵活，原汁原味见长，擅长烹调清蒸、红烧、炒、炸等烹调方法，口感鲜嫩。
五、闽菜（Fujian Cuisine）闽菜以福建地区为代表，是中国特色的一种菜系。
闽菜注重海鲜的烹调，食材新鲜，口味清淡，烹饪方法多样，尤其擅长海鲜的烹调，口感鲜嫩，清香爽口。
六、浙菜（Zhejiang Cuisine）浙菜，又称川菜，以浙江地区为代表。
浙菜清淡鲜香，以海鲜为主，注重鲜、嫩、淡、脆之味，注重保持菜品的本色，烹调技巧精湛，被誉为“中国菜中的山珍海味”。
七、湘菜（Hunan Cuisine）湘菜，又称湖南菜，以湖南地区为代表。
湘菜以酸辣咸鲜为主要口味，以辣椒、蒜、姜等为调味料，色香味俱佳，口感鲜甜。
中国八大菜系中英文对照
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Cantonese Cuisine (Yuè Cài 粤菜)
Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.
Also emphasize on soup gravy Traditional luxury royal banquette
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鲁菜
九转大肠
鲜橙汁排骨
芙蓉干贝
Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aroma[ə'rəumə], and crispness.
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苏菜
Jiangsu Cuisine: Also called Huaiyang, Jiangsu uses seafood as its main ingredient [in'ɡri:diənt] and is known for carving ['kɑ:viŋ] techniques and a light, fresh and sweet flavor.
鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆 爽口
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Sichuan Cuisine (Chuān Cài)
2000 years of history but gained popularity all over China after 1980’s
中国八大菜系简介(英汉双语版)
(Jiaodong cuisine )
soup
Clear, aromatic, fresh, crisp, tender
3.Quick-boiled clam 4.Lotus flower and shrimp
德州扒鸡 清汤燕窝羹 油爆大蛤 荷花大虾
Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. 四川菜系，是世界上最著名的中国菜系之一。 四川菜系以其香辣而闻名，味道多变，着重使 用红辣椒，搭配使用青椒和prickly ash，产生 出经典的刺激的味道。此外，大蒜，姜和豆豉 也被应用于烹饪过程中。野菜和野禽常被选用 为原料，油炸，无油炸，腌制和文火炖煮是基 本的烹饪技术。没有品尝过四川菜的人不算来 过中国。
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闽菜 Min Cuisine (Fujian Cuisine)
闽菜是福建菜的简称，起源于福 建省闽侯县，以福州、泉州、厦门等地 菜肴为代表发展起来。由于福建的地理 形势倚山傍海，北部多山，南部面海， 山区盛产菇、笋、银耳、莲子和石鳞、 河鳗、甲鱼等山珍野味。漫长的浅海滩 涂，盛产多种海鲜，因此，闽菜多以海 鲜为原料烹制各式菜肴。其特点是色调 美观，滋味清鲜。
浙菜 Zhe Cuisine (Zhejiang Cuisine)
浙菜即浙江菜。浙江东临大海，有 著名的舟山渔场，海产丰盛，中部为盆 地，盛产蔬菜和稻米，闻名中外的金华 火腿、杭州龙井茶、绍兴老酒，都是烹 饪中不可缺少的上乘原料。
湘菜 Xiang Cuisine (Hunan Cuisine)
湘菜即湖南菜。湖南地处长江中游 南部பைடு நூலகம்气候温和，雨量充沛，土质肥沃， 优越的自然条件和富饶的物产为湘菜在 选料方面提供了物质条件。
徽菜 Hui Cuisine (Anhui Cuisine)
徽菜即安徽风味，一百年前曾蜚 声全中国，据说当年的徽菜馆排场相 当大，一色的红木家具透着富甲一方的 豪气。但在现代餐饮业的激烈竞争中， 徽菜却悄然没落了，如果不是到黄山旅 游，外地人已很难品尝到正宗的徽菜。
苏菜 Su Cuisine (Jiangsu Cuisine)
苏菜即江苏地方风味。江苏地处长江下 游，有淮河流经，水系发达，交通便利，经济 富庶，时蔬河鲜物种全，饮食资源丰富，俗称 “鱼米之乡”，自古就是名厨荟萃之地。中国 第一位典籍留名的职业厨师和第一座以厨师姓 氏命名的城市均出自江苏，一些特制菜肴流传 久远，曾长期供奉封建王朝帝皇享用。
如何翻译中餐中的“八大菜系”
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。从小吃到大餐，中国各地名吃举不胜举，千 滋百味的名馔佳肴折射出中国深厚的饮食文化传统 和个性鲜明的地域文化。
鲁菜 Lu Cuisine (Shandong Cuisine)
鲁菜是中国影响最大、流传最广 的菜系之一。鲁是山东省的简称，山东 是中国古文化发祥地之一，地处黄河下 游，气候温和，境内山川纵横，河湖交 错，沃野千里，物产丰富。其粮食产量 目前居中国第三位，蔬菜种类多，品质 优良，是中国重要的蔬菜产地。
川菜 Chuan Cuisine (Sichuan Cuisine)
川菜是一种发展较早的风味菜系， 其发源地孕育了中国古代的巴蜀文化。 据中国古籍记载，早在两千多年前，当 地就已有卤水、岩盐、川椒、姜等调味 品，在当地发掘的出土文物中，可见各 种青铜和陶质食具，足见其烹饪技术形 成之早。
粤菜 Yue Cuisine (Guangdong Cuisine)
粤菜即广东地方风味菜，主要由广州、 潮州、东江三种风味组成，以广州风味为代 表，具有独特的南国风味，以选料珍奇、配料 精巧、依食客喜好灵活烹制而著称。粤菜发源 于中国南部沿海地区，那里地处亚热带，濒临 南海，四季常青，物产丰富，山珍海味无所不 有，蔬果时鲜四季不同。同时，这里又是与海 外通商的重要口岸，经济较发达也促进了饮食 文化的发展。