中英文菜肴翻譯方法

1、中餐菜單翻成英文的四個公式 英文美食餐飲專業(yè)英語主要包括日常會話用語、烹飪技術用語和中餐英文菜單等等，而這其中尤以中餐英文菜單用得最為普遍。要將中餐菜單翻譯成英文，就先得了解中餐菜名的構成及命名方法。中餐菜名通常由原料名稱，烹制方法、菜肴的色香味形器、菜肴的創(chuàng)始人或發(fā)源地等構成。這種反映菜肴內容和特色的命名方法叫做寫實性命名法，此外還有反映菜肴深刻含義的寫意性命名法。由于漢語和英語的差異很大，我們在把中餐菜名由中文譯成英文的時候，應該采用寫實性命名法，盡量將菜肴的原料、烹制方法、菜肴的味型等翻譯出來，以便讓客人一目了然。為了讓大家更好地掌握將中餐菜名譯成英文的技巧，筆者特將自己在翻譯中總結出來

2、的幾點“公式”(中英文對照)介紹如下，以供大家參考。一、以主料開頭的翻譯方法.介紹菜肴的主料和輔料：公式：主料(形狀)+(with)輔料例：杏仁雞丁chicken cubes with almond牛肉豆腐beef with bean curd西紅柿炒蛋Scrambled egg with tomato.介紹菜肴的主料和味汁：公式：主料(形狀)+(with, in)味汁例：芥末鴨掌duck webs with mustard sauce, hot sauce, brown sauce, white sauce蔥油雞chicken in Scallion oil米酒魚卷fish rolls wi

3、th rice wine二、以烹制方法開頭的翻譯方法.介紹菜肴的烹法和主料：公式：烹法+主料(形狀)例：軟炸里脊soft-fried pork fillet烤乳豬roast suckling pig炒鱔片Stir-fried eel slices.介紹菜肴的烹法和主料、輔料：公式：烹法+主料(形狀)+(with)輔料例：仔姜燒雞條braised chicken fillet with tender ginger.介紹菜肴的烹法、主料和味汁：公式：烹法+主料(形狀)+(with, in)味汁例：紅燒牛肉braised beef with brown sauce魚香肉絲fried shredded

4、 pork with Sweet and sour sauce清燉豬蹄stewed pig hoof inc lean soup三、以形狀或口感開頭的翻譯方法.介紹菜肴的形狀(口感)和主料、輔料：公式：形狀(口感)+主料+(with)輔料例：芝麻酥雞crisp chicken with sesame陳皮兔丁diced rabbit with orange peel時蔬雞片Sliced chicken with seasonal vegetables.介紹菜肴的口感、烹法和主料：公式：口感+烹法+主料例：香酥排骨crisp fried spareribs水煮嫩魚tender stewed fis

5、h香煎雞塊fragrant fried chicken.介紹菜肴的形狀(口感)、主料和味汁：公式：形狀(口感)+主料+(with)味汁例：茄汁魚片sliced fish with tomato sauce椒麻雞塊cutlets chicken with hot pepper黃酒脆皮蝦仁crisp shrimps with rice wine sauce四、以人名或地名開頭的翻譯方法.介紹菜肴的創(chuàng)始人(發(fā)源地)和主料：公式：人名(地名)+主料例：麻婆豆腐MaPo bean curd四川水餃Sichuan boiled dumpling.介紹菜肴的創(chuàng)始人(發(fā)源地)、烹法和主料：公式：人名(地名)+

6、烹法+主料例：東坡煨肘DongPo stewed pork joint北京烤鴨Roast Beijing Duck在中餐菜名翻譯成英文的過程中，可以采用多種不同的方法，而且每一道菜都可以從不同的角度入手進行翻譯。例如，川菜中的“宮保雞丁”這道菜就有以下幾種譯法：.sauced chicken cubes with peanuts.Gongbao chicken cubes.diced chicken with chili and peanuts由此可見，中餐菜名的英譯方法是靈活多變的。至于我們在翻譯中最終采用哪種方法，則可根據(jù)各人的習慣和具體情況確定。不過根據(jù)筆者的經(jīng)驗，只要掌握了第一種以主料

7、開頭的翻譯方法，對其它種類的翻譯方法便可以觸類旁通，我們只需根據(jù)文中所列出的翻譯公式去相應作一些交換就行了臘肉荷蘭豆 Preserved Meat and Garden Pea苦瓜燉雪耳 Stewed White Fungus with Bitter Melon銀窩金豆盞 Mashed Tato and Fish Glue Cake with Salted Yolk海帶蘿卜湯 Turnip Soup with Kelp竹筍銀耳湯 Bamboo Shoots Soup with White Fungus蝦仁豆腐湯 Bean Curd Soup with Shrimps苦瓜赤小豆排骨湯 Chop

8、Soup with Bitter Melon and Red Bean苦瓜豆腐瘦肉湯 Bean Curd Soup with Bitter Melon and Muscle姜蔥炒肉蟹 Fried Crab Meat with Ginger and Shallot家釀辣椒醬 Hot Chili Paste杭椒燒蹄筋 Braised Pork Tendons with Hot Chili麻辣蹄筋豆花 Braised Pork Tendons and Bean Curd with hot Sauce鐵板三菇蹄筋 Three Mushrooms and Tendons in Hot Iron Plat

9、e奶油蹄筋燉柿子 Braised Tomato with Tendons and Butter蹄筋燜雪豆 Braised Civet Bean with Tendons蹄筋燒肚條 Braised Pig Tripe with Tendons豉油皇乳鴿 Braised Young Pegion with Oyster Sauce西芹牛柳 Sauted Beef Fillet with Celery沙鍋魚翅 Stewed Fin in Terrine紅燒?；食?Braised Fin with Crab Yolk紅燉魚翅 Stewed Fin with Brown Sauce胡蘆桔翅 Braise

10、d Fin like Peel of Botle Gourd蟹黃魚翅羹 Crab Yolk and Fin Soup白扒熊掌 Braised BearPaw with White Sauce人參扒熊掌 Braised BearPaw with Ginseng火腿扒熊掌 Braised BearPaw with Ham參茸熊掌湯 BearPaw Soup with Gensing and Cornu Cervi Pantotrichum清燉熊掌 Stewed BearPaw熊掌豆腐 Braised BearPaw with Bean Curd紅燒熊掌 Braised BearPaw with B

11、rown Sauce扒熊掌 Braised BearPaw炒駝峰 Fried Hump紅燒駝峰 Braised Hump with Brown Sauce炸鹿尾 Fried Pork like Deer Tail人參鹿尾湯 Stewed Deer Tail with Gensing清湯鹿尾 Stewed Deer Tail口蘑燉鹿尾 Stewed Deer Tail with Mushroom靈芝燉鹿尾 Stewed Deer Tail with Glossy Ganoderma金城八寶瓜雕 Jincheng Watermelon with Eight-Treasures水蒸雞蛋糕 Steam

12、ed Egg Cake回鍋魚片 Double Cooked Fish Slices五味牛肉 Five Flavor Beef花椒魚片 Chinese Red Pepper and Fish Slices檸檬雞球 Lemon Chicken涼瓜炒肝尖 Fried Liver with Bitter Melon桂棗山藥湯 Yam Soup with Date and Longan香菇蝦仁豆腐羹 Bean Curd with Mushroom and Shrimps椒鹽八寶雞 Spicy Chicken with Eight-Treasures雞腿菇咸肉 Chicken Leg Mushroom a

13、nd Salted Meat菠蘿炒雞片 Fried Shredded Chicken with Pineapple功德豆腐 Gongde Bean Curd冬菇豆腐 Snake Butter Bean Curd生炒海蚌 Fried Sea Clam羅漢上素 Arhat Vegetarian dish清蒸冬瓜盅 Steamed White Gourd Bowl清湯蘿卜燕 Turnip in Clear Soup龍眼蝦仁 Longan Shrimp干燒冬筍 Dry Beef with Bamboo Shoots雞蛋花湯 Egg Soup海鮮豆腐羹 Seafood Bean Curd Soupwhi

14、stling kettle鳴笛水壺whistle鳴笛teapot茶壺toaster烤箱refrigerator-freezer, fridge-freezer冰箱dishwasher洗碗機draining board瀝水板microwave微波爐cooker灶food processor食品加工機blender攪拌機fruit and vegetable juice extractor果汁機corkscrew開塞鉆bottle cap opener瓶蓋啟子pot鍋stew pot燉鍋美食中國cover, lid鍋蓋handle鍋耳frying pan煎鍋handle鍋把pressure coo

15、ker壓力鍋pressure valve壓力閥wok炒勺electric wok電炒勺ladle勺rolling pin搟面杖boil煮fry煎雞蛋deep-fry炸steam蒸broil, grill燒烤roast烤bake烘shell剝,剝皮peel削,削皮slice切片chop切碎shred切絲dice切丁grate磨beat打knead和toss拌mash搗,搗成泥sift篩drain撈Fujian CuisineFujian cuisine, also called Min Cai for short, holds an important position in China'

16、;s culinary art. Fujian's economy and culture began flourishing after the Southern Song Dynasty (-). During the middle Qing Dynasty around th century, famous Fujian officials and literati promoted the Fujian cuisine so it gradually spread to other parts of China.Fujian cuisine comprises three br

17、anches - Fuzhou, South Fujian and West Fujian. There are slight differences among them. Fuzhou dishes, quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour; South Fujian dishes, popular in Xiamen, Quanzhou, Zhangzhou and the golde

18、n triangle of South Fujian, are sweet and hot and use hot sauces, custard, and orange juice as flavorings; West Fujian dishes are salty and hot, prevailing in Hakka region with strong local flavor. As Fujian people emigrate overseas, their cuisine become popular in Taiwan and abroad. Generally speak

19、ing, Fujian dishes are slightly sweet and sour, and less salty, and often use the red distiller's grain for flavoring.()Ingredients of seafood and mountain delicacies: Fujian cuisine emphasizes seafood and mountain delicacies. Fujian Province has a favorable geographical location with mountains

20、in its north and sea to its south. Many mountain delicacies such as mushroom, bamboo shoots and tremella are often found here. The coastal area produces varieties of fish and kinds of turtles and shellfish. It also produces edible bird's nest, cuttlefish, and sturgeon. These special products are

21、 all used in Fujian cuisine. The local people are good at cooking seafood, featuring in methods of stewing, boiling, braising, quick-boiling, and steaming, etc.() Fine slicing techniques: Fujian cuisine stresses on fine slicing techniques so much that it is reputed as sliced ingredients are as thin

22、as paper and shredded as slim as hairs. Everything sliced serves its original aroma. Fine slicing techniques may better show the aroma and texture of food. Cutting is important in Fujian cuisine. Most dishes are made of seafood, and if the seafood is not cut well, the dishes will fail to 8have their

23、 true flavor.() Various soup and broth: The most characteristic aspect of Fujian cuisine is that its dishes are served in soup.() Exquisite culinary art: Fujian dishes are tasty because of their emphasis on a series of delicate procession: selecting ingredients, mixing flavors, timing the cooking an

24、d controlling the heat. When a dish is less salty, it tastes more delicious. Sweetness makes a dish tastier, while sourness helps remove the seafood smell.Typical dishes are Buddha-jumping-over-the-wall, flaked spiral shell lightly pickled in rice liquor, litchi fish, and mussels quick-boiled in chi

25、cken broth, of which Buddha-jumping-over-the-wall is the most famous; the name implies the dish is so delicious that even the Buddha would jump over a wall to have a taste once he smelled it. A mixture of seafood, chicken, duck, and pork is put into a rice-wine jar and simmered over a low fire. Sea mussel quick-boiled in chicken soup is another Fujian delicacy閩菜是福建菜的簡稱，它是中國烹飪主要菜系之一，在中國烹飪文化寶庫中占有重要一席。福建的經(jīng)濟文化是南宋以后逐漸發(fā)展起來的，清中葉后閩菜逐漸為世人所知。閩菜由福州、閩南、閩西三