Menu Transla tor : Chinese Cuisine
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。其次要讲清楚的是茶的用料、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spare ribs 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 shrimp干贝 scallop螃蟹crab
鱿鱼squid 海蜇 jellyfi sh 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’spaw鱼翅shark’sfin燕窝bird’snest鲍鱼 abalone
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scaledfish
剥/去皮skinn ing 例如,去皮田鸡 skinned frogs
脱壳 shellin g 例如,虾仁 shelled shrimps
腌制 picklin g 例如,咸酸菜 pickled vegetab les
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 slicedmeat/fish或me at/fish slices
肉丝 shredde d meat或po rk shreds
肉/鸡丁 diced pork/chicken或meat/chicken cubes
脚指甲变厚怎么治肉末 mincedmeat
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 StewedBeef (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:
美食食谱英文翻译版狮子头Lion’sHead——Pork Meat Balls
全家福 Happy Family——A combina tion of shrimps, pork, beef, chicken, lobster and mixed vegetab les with brown sauce
(3)意译法。此法可分为三种情况:
1)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w ith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 Shredde d Pork with GarlicSauce
2)作料+原料。即把作料用作修饰语,放在中心词原料的前面。如:
高中数学必修5教案
咖喱牛肉Curry Beef 古老肉Sweet & Sour Pork
3)以“实”对“虚”法。即舍去中菜名里的喻义、夸张等说法而用平直、明白的英语译出。如:
以财好市Black Moss Cookedwith Oysters
采凤喜迎春 Baked Chicken and Fried Quail Eggs
蚂蚁上树 Vermice lli with Spicy MincedPork
龙虎凤大烩 Thick Soup of Snake, Cat and Chicken
(4)“移花接木”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 Barbecu ed Spare Ribs 饺子 Chinese-style Ravioli
(5)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
(6)“随机应变”法:原料+地名+Style。应用此法可以灵活地处理一些难以对付的地方风味特。如:
广东龙虾 Lobster Cantone se Style 麻婆豆腐 Bean Curd Sichuan Style
5.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(braisin g)、煎(frying)、炒(stir-frying)、爆(quick-frying)、炸(deep-frying)、扒(fryingand simmeri ng)、煸(sautéin g)、煨(simmeri ng)、熏(smoking)、烤(roastin g/barbecu ing)、烘(baking)、蒸(steamin g)、白灼(scaldin g)等基本方法。
煮boiled如“煮咸牛肉”(BoiledCornedBeef)
煲/炖stewed如“清炖牛尾”(StewedOx Tail n Clear Soup)
煎(pan-)fried 如“红烧牛蹄”(Braised Ox Trotter s in Brown Sauce)
炒stir-fried 如“炒鸡丁”(Stir-Fried Chicken Dices)
爆quick-fried 如“葱爆羊肉”(Quick-Fried Lamb with Scallio n in GingerSauce)
炸deep-fried 如“炸大虾”(Deep-Fried Prawns)
扒friedand simmere d 如“虾子扒海参”(Fried and Simmere d Sea Cucumbe r with ShrimpRoe)
煸sautée d 如“干煸鳝鱼”(Sautéed Eel Slices)
煨simmer ed 如“煨牛肉”(Simmere d Beef)
焖braise d 如“黄酒焖猪排”(Braised Pork Chops in Rice Wine)
烩braise d 如“烩鸡丝”(Braised Chicken Shredswith Peas)
烘baked如“烘鸽”(Baked Pigeon)
蒸steame d 如“蒸鲜鱼”(Steamed Fresh Fish)
酱/醋marina ted 如“酱鸡”(Marinat ed Chicken)
卤spicy; stewedin gravy 如“卤鸭”(Spicy Duck)
涮instan t-boiled如“涮羊肉”(Instant-BoiledMuttonSlices)
酿stuffe d 如“酿青椒”(Stuffed Green Pepper)
烤roast; barbecu ed 如“烤鹅”(Roast Goose)
清蒸steam ed(in clear soup) 如“清蒸桂鱼”(Steamed Mandari n Fish)
清炖stewe d in clear soup 如“清炖甲鱼”(StewedTurtlein Clear Soup)
白灼/嫩煮scald ed 如“白灼海虾”(Scalded Prawns)
红烧brais ed in brown sauce 如“红烧蹄筋”(Braised Pork Tendonin Brown Sauce)
干烧in peppersauce 如“干烧干贝”(Scallop in PepperSauce)
麻辣withhot 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)
惠氏婴儿奶粉价格鱼香in (spicy)garlicsauce 如“鱼香肉丝”(Shredde d Pork in GarlicSauce)
糖醋withsweet and sour sauce如“糖醋排骨”(Spareri bs with Sweet and Sour Sauce)
宫保withchili 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“焦溜鱼片”(Fried Fish Slicesin Sauce)
乘法的初步认识教学设计甜酸sweet and sour 如“甜酸肉”(Sweet & Sour Pork)
胡辣withpepperand chili 如“胡辣海参”(Sea Slug with Pepperand Chili)
油淋drip-fried with oil 如“油淋兔”(Drip-Fried Rabbitwith oil)
干煸dry-sautéed如“干煸季豆”(Dry-Sautéed StringBeans)
盐水boile d in salt water 如“盐水虾”(BoiledShrimps in Salt Water)
家常homestyle 如“家常豆腐”(Bean Curd Home Style)
陈皮withspicy orangepeel 如“陈皮鸡”(Chicken in Spicy OrangePeel)
回锅doubl e-sautéed如“回锅肉”(Double-Sautéed Pork Slices)
五香spice d 如“五香牛肉”(SpicedBeef)
干炸dry deep-fried 如“干炸羊肉”(Dry Deep-Fried Lamb Breast)
软炸softdeep-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skewe red 如“串烤羊肉青椒”(Skewere d Muttonwith Green Pepper)
铁扒grill ed 如“铁扒乳鸽”(Grilled Baby Pigeon)
烧烤roast如“烤乳猪”(Roast Sucklin g Pig)
砂锅in cassero le 如“砂锅鱼翅”(Shark’sFininCassero le)
锅巴withsizzlin g/crispyrice crust如“锅巴海参”(Sea Slug with Sizzlin g/CrispyRice Crust)
芙蓉witheggwhit e 如“芙蓉海参”(Sea Cucumbe rs with Eggwhit e)
麻酱withsesamepaste 如“麻酱海参”(Beche-de-mer with SesamePaste)
三鲜withtwo other delicac ies如“三鲜海参”(Sea Cucumbe rs with Other Two Delicac ies)
醋溜sautéed in vinegar sauce/gravy如“醋溜白菜”(Sautéed Cabbage in Vinegar Sauce/Gravy)
糟熘in distill ed grainssauce 如“糟溜鸡片”(SlicedChicken in Distill ed GrainsSauce)
凉拌in soy sauce 如“凉拌海蜇”(Jellyfi sh in Soy Sauce)
酸辣hot and sour 如“酸辣黄瓜”(Hot and Sour Cucumbe r)
姜汁in gingersauce 如“姜汁扁豆”(Snap Beans in GingerSauce)
蚝油in oystersauce 如“蚝油香菇”(Mushroo ms in OysterSauce)
蒜泥withmashedgarlic如“蒜泥胡豆”(Broad Beans with MashedGarlic)
什锦mixed; assorte d 如“什锦丝冬粉”(Assorte d Shredswith Vermice lli)
茄汁in tomatosauce 如“茄汁鸡脯”(Chicken Breastin TomatoSauce)
咖喱withcurry 如“咖喱牛肉”(Fried Beef with Curry)
八宝(stuffed)with eight delicac ies如“八宝鸡”(Chicken Stuffed with Eight Delicac ies)
葱爆quick-fried with scallio n in gingersauce 如“葱爆羊肉”(Quick-Fried Lamb with Scallio n in GingerSauce)
粉蒸steam ed 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withscrambl ed eggs and fungus如“木犀肉”(Fried Pork with Scrambl ed Eggs and Fungus)
醉liquor-preserv ed 如“醉蟹”(Liquor-Preserv ed Crabs)
辣味in chili sauce 如“辣味烩虾”(Braised Prawnsin Chili Sauce)
豆豉in black bean sauce 如“豆豉桂鱼”(Mandari n Fish in Black Bean Sauce)
黄焖brais ed in rice wine 如“黄焖大虾”(Braised Prawnsin Rice Wine)
椒盐withpepperand salt 如“椒盐排骨”(Spare Ribs with Pepperand Salt)
怪味multi-flavore d 如“怪味鸡”(Multi-flavore d Chicken)
常见蔬菜Veg etable s
芹菜 celery菠菜 spinach西葫芦 summersquash/field pumpkin
茄子 eggplan t 苦瓜bitte r gourd/balsam冬瓜 wax gourd/wintermelon
辣椒 hot/red pepper/chilli韭菜 Chinese leek 葱 scallio n
香菜 coriand er 胡萝卜 carrot白萝卜 white radish蒜薹 garlicstem
白菜 Chinese cabbage菜花 caulifl ower 柿子椒 sweet pepper豆芽 bean sprout竹笋 bambooshoot 芦笋 asparag us 藕lotus root
荸荠 water chestnu t 芸豆 kidneybean 豇豆 cowpea
刀豆jack/sword bean 扁豆 hyacint h 豌豆pea
蚕豆broad bean 红豆aduki bean 绿豆mung bean
芥蓝 kale/cabbage mustard青菜 greens/vegetab les 红薯 sweet potato
生菜 romaine lettuce空心菜 water spinach海带kelp
紫菜laver 粉条 vermice lli/bean noodles醪糟 ferment ed glutino us rice 油菜cole
榨菜tuber mustard黄花菜day-lily buds 丝瓜 spongesquash
木耳fungu s 银耳 tremell a(white wood fungus)芋头taro
常见水果及干果
蜜橘 tangeri ne 红橘 mandari n orange无花果fig 荔枝 lichee
枇杷 loquat龙眼 longan芒果mango 樱桃 cherry
葡萄柚grape fruit 柿子 persimm on 山楂haw 桑葚 mulberr y沂水县中心医院
石榴pomegra nate香瓜musk melon 栗子 chestnu t 核桃 walnut
榛子hazel nut 槟榔betel nut 椰子 coconut白果 gingko
枣date 甜瓜 cantalo upe 开心果 pistach io 腰果 cashew
葡萄干 raisin杏仁 almond葵花子 sunflow er seeds
西瓜子water melon seeds 南瓜子 pumpkin seeds
河鲜与海味
桂鱼 mandari n fish鲤鱼carp 黄花鱼 yellowcroaker鲫鱼 crucian carp
银鱼white bait 带鱼hair-tail fish 对虾prawn 鲇鱼 catfish
海参 sea cucumbe r/sea slug 墨鱼cuttl efish鳝鱼eel
草鱼grass carp
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