中英文菜肴翻譯方法

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(shù)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(gòu)成及命名方法。中餐菜名通常由原料名稱，烹制方法、菜命名方法叫做寫實性命名法，此外還有反映菜肴深刻肴的色香味形器、菜肴的創(chuàng)始人或發(fā)源地等構(gòu)成。這種反映菜肴內(nèi)容和特色的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將握中餐菜自己在翻譯中總結(jié)出來的幾點“公式”(中英文對照)介紹如下，以供大家參考。名譯成英文的技巧，筆者特將一、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chickencubeswithalmond牛肉豆腐beefwithbeancurd西紅柿炒蛋Scrambledeggwithtomato.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duckwebswithmustardsauce,hotsauce,brownsauce,whitesauce蔥油雞chickeninScallionoil米酒魚卷fishrollswithricewine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-friedporkfillet烤乳豬roastsucklingpig炒鱔片Stir-friedeelslices.介紹菜肴的烹法和主料、輔料：公式：烹法+主料(形狀)+(with)輔料1

例：仔姜燒雞條braisedchickenfilletwithtenderginger.介紹菜肴的烹法+主料(形狀)+(with,in)味汁紅燒牛肉braisedbeefwithbrownsauce、主料和味汁：公式：烹法例：魚香肉絲friedshreddedporkwithSweetandsoursauce清燉豬蹄stewedpighoofincleansoup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：芝麻酥雞crispchickenwithsesame陳皮兔丁dicedrabbitwithorangepeel片Slicedchickenwithseasonalvegetables.介紹菜肴的公式：口感+烹法+主料公式：形狀(口感)+主料+(with)輔料例：時蔬雞口感、烹法和主料：例：香酥排骨crispfriedspareribs水煮嫩魚tenderstewedfish香煎雞塊fragrantfriedchicken.介紹菜肴的形狀(口感)、主料和味汁：例：茄汁魚片slicedfishwithtomatosauce塊cutletschickenwithhotpepper黃酒脆皮蝦仁crispshrimpswithricewinesauce公式：形狀(口感)+主料+(with)味汁椒麻雞四、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MaPobeancurd四川水餃Sichuanboileddumpling2

.介紹菜肴的創(chuàng)始人(發(fā)源地)、烹法和主料：公式：人名(地名)+烹法+主料例：東坡煨肘DongPostewedporkjoint北京烤鴨RoastBeijingDuck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：.saucedchickencubeswithpeanuts.Gongbaochickencubes.dicedchickenwithchiliandpeanuts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PreservedMeatandGardenPea苦瓜燉雪耳StewedWhiteFunguswithBitterMelon銀窩金豆盞MashedTatoandFishGlueCakewithSaltedYolk海帶蘿卜湯TurnipSoupwithKelp竹筍銀耳湯BambooShootsSoupwithWhiteFungus蝦仁豆腐湯BeanCurdSoupwithShrimps苦瓜赤小豆排骨湯ChopSoupwithBitterMelonandRedBean苦瓜豆腐瘦肉湯BeanCurdSoupwithBitterMelonandMuscle姜蔥炒肉蟹FriedCrabMeatwithGingerandShallot家釀辣椒醬HotChiliPaste杭椒燒蹄筋BraisedPorkTendonswithHotChili麻辣蹄筋豆花BraisedPorkTendonsandBeanCurdwithhotSauce3

鐵板三菇蹄筋ThreeMushroomsandTendonsinHotIronPlate奶油蹄筋燉柿子BraisedTomatowithTendonsandButter蹄筋燜雪豆BraisedCivetBeanwithTendons蹄筋燒肚條BraisedPigTripewithTendons豉油皇乳鴿BraisedYoungPegionwithOysterSauce西芹牛柳SautedBeefFilletwithCelery沙鍋魚翅StewedFininTerrine紅燒?；食酈raisedFinwithCrabYolk紅燉魚翅StewedFinwithBrownSauce胡蘆桔翅BraisedFinlikePeelofBotleGourd蟹黃魚翅羹CrabYolkandFinSoup白扒熊掌BraisedBear’PawwithWhiteSauce人參扒熊掌BraisedBear’PawwithGinseng火腿扒熊掌BraisedBear’PawwithHam參茸熊掌湯Bear’PawSoupwithGensingandCornuCerviPantotrichum清燉熊掌StewedBear’Paw熊掌豆腐BraisedBear’PawwithBeanCurd紅燒熊掌BraisedBear’PawwithBrownSauce扒熊掌BraisedBear’Paw炒駝峰FriedHump紅燒駝峰BraisedHumpwithBrownSauce炸鹿尾FriedPorklikeDeerTail4

人參鹿尾湯StewedDeerTailwithGensing清湯鹿尾StewedDeerTail口蘑燉鹿尾StewedDeerTailwithMushroom靈芝燉鹿尾StewedDeerTailwithGlossyGanoderma金城八寶瓜雕JinchengWatermelonwithEight-Treasures水蒸雞蛋糕SteamedEggCake回鍋魚片DoubleCookedFishSlices五味牛肉FiveFlavorBeef花椒魚片ChineseRedPepperandFishSlices檸檬雞球LemonChicken涼瓜炒肝尖FriedLiverwithBitterMelon桂棗山藥湯YamSoupwithDateandLongan香菇蝦仁豆腐羹BeanCurdwithMushroomandShrimps椒鹽八寶雞SpicyChickenwithEight-Treasures雞腿菇咸肉ChickenLegMushroomandSaltedMeat菠蘿炒雞片F(xiàn)riedShreddedChickenwithPineapple功德豆腐GongdeBeanCurd冬菇豆腐SnakeButterBeanCurd生炒海蚌FriedSeaClam羅漢上素ArhatVegetariandish清蒸冬瓜盅SteamedWhiteGourdBowl清湯蘿卜燕TurnipinClearSoup5

龍眼蝦仁LonganShrimp干燒冬筍DryBeefwithBambooShoots雞蛋花湯EggSoup海鮮豆腐羹SeafoodBeanCurdSoupwhistlingkettle鳴笛水壺whistle鳴笛teapot茶壺toaster烤箱refrigerator-freezer,fridge-freezer冰箱dishwasher洗碗機drainingboard瀝水板microwave微波爐cooker灶foodprocessor食品加工機blender攪拌機fruitandvegetablejuiceextractor果汁機corkscrew開塞鉆bottlecapopener瓶蓋啟子pot鍋stewpot燉鍋美食中國cover,lid鍋蓋6

handle鍋耳fryingpan煎鍋handle鍋把pressurecooker壓力鍋pressurevalve壓力閥wok炒勺electricwok電炒勺ladle勺rollingpin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7

grate磨beat打knead和toss拌mash搗,搗成泥sift篩drain撈FujianCuisineFujiancuisine,alsocalledMinCaiforshort,holdsanimportantpositioninChina'sculinaryart.Fujian'seconomyandculturebeganflourishingaftertheSouthernSongDynasty(-).DuringthemiddleQingDynastyaroundthcentury,famousFujianofficialsandliteratipromotedtheFujiancuisinesoitgraduallyspreadtootherpartsofChina.Fujiancuisinecomprisesthreebranches--Fuzhou,SouthFujianandWestFujian.Thereareslightdifferencesamongthem.Fuzhoudishes,quitepopularineastern,centralandnorthernFujianProvince,aremorefresh,delicious,andlesssalty,sweet,andsour;SouthFujiandishes,popularinXiamen,Quanzhou,ZhangzhouandthegoldentriangleofSouthFujian,aresweetandhotandusehotsauces,custard,andorangejuiceasflavorings;WestFujiandishesaresaltyandhot,prevailinginHakkaregionwithstronglocalflavor.AsFujianpeopleemigrateoverseas,theircuisinebecomepopularinTaiwanandabroad.Generallyspeaking,Fujiandishesareslightlysweetandsour,andlesssalty,andoftenusethereddistiller'sgrainforflavoring.()Ingredientsofseafoodandmountaindelicacies:Fujiancuisineemphasizesseafoodandmountaindelicacies.FujianProvincehasafavorablegeographicallocationwithmountainsinitsnorthandseatoitssouth.Manymountaindelicaciessuchasmushroom,bambooshootsandtremellaareoftenfoundhere.Thecoastalareaproducesvarietiesoffishandkindsofturtlesandshellfish.Italsoproducesediblebird'snest,cuttlefish,andsturgeon.ThesespecialproductsareallusedinFujiancuisine.Thelocalpeoplearegoodatcookingseafood,featuringinmethodsofstewing,boiling,braising,quick-boiling,andsteaming,etc.()Fineslicingtechniques:Fujiancuisinestressesonfineslicingtechniquessomuchthatitisreputedasslicedingredientsareasthinaspaperandshreddedasslimashairs.Everythingslicedservesitsoriginalaroma.Fineslicingtechniquesmaybettershowthearomaandtextureoffood.CuttingisimportantinFujiancuisine.Mostdishesaremadeofseafood,andiftheseafoodisnotcutwell,thedisheswillfailto8

havetheirtrueflavor.()Varioussoupandbroth:ThemostcharacteristicaspectofFujiancuisineisthatitsdishesareservedinsoup.()Exquisiteculinaryart:Fujiandishesaretastybecauseoftheiremphasisonaseriesofdelicateprocession:selectingingredients,mixingflavors,timingthecookingandcontrollingtheheat.Whenadishislesssalty,ittastesmoredelicious.Sweetnessmakesadishtastier,whilesournesshelpsremovetheseafoodsmell.TypicaldishesareBuddha-jumping-over-the-wall,flakedspiralshelllightlypickledinriceliquor,litchifish,andmusselsquick-boiledinchickenbroth,ofwhichBuddha-jumping-over-the-wallisthemostfamous;thenameimpliesthedishissodeliciousthateventheBuddhawouldjumpoverawalltohaveatasteoncehesmelledit.Amixtureofseafood,chicken,duck,andporkisputintoarice-winejarandsimmeredoveralowfire.Seamusselquick-boiledinchickensoupisanotherFujiandelicacy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