.,1,旅游餐飲翻譯,.,2,中國(guó)菜名翻譯方法,.,3,TranslationskillsofChineseCuisine,.,4,飲食文化是中國(guó)傳統(tǒng)文化的重要組成部分中國(guó)菜歷史悠久，其高超的烹飪技藝和豐富的文化內(nèi)涵令外國(guó)游客大開眼界。但是因?yàn)闁|西方語(yǔ)言和文化的差異，要把中國(guó)菜名翻譯得準(zhǔn)確生動(dòng)，并不是一件容易的事。翻譯菜名要抓住用料，刀法，烹調(diào)法，口味幾個(gè)關(guān)鍵。,.,5,套餐setmeal.regulardinner盒飯Boxlunch;Chinesetake-away自助餐Buffet,.,6,單面煎Sunny-sideup雙面煎overeasy荷包蛋poachedegg茶葉蛋teaegg白煮蛋hardboiledeggs松花蛋Preservedegg炒蛋omelet,.,7,ContinentalBreakfast歐式早餐，主要食品有茶、咖啡、面包卷和果醬，主要為冷食。EnglishBreakfast英式早餐，主要食品為熏肉、煎蛋、烤面包和果醬，主要為熱食。,.,8,.,9,搞笑的英文菜名的翻譯,“夫妻肺片”被譯成“manandwifelungslice”（夫妻的肺片）“老虎菜”被錯(cuò)譯成“tigerdish”（老虎做的菜）“童子雞”被譯成“Chickenwithoutsexuallife”（沒(méi)有性生活的雞）“口水雞”譯成“流口水的雞(SlobberingChicken)”,.,10,搞笑的英文菜名的翻譯,“回鍋肉”翻譯成“烹了兩次的豬肉(TwicecookedPork)”游龍戲鳳chicken，shrimp，squidw/mixedvegetable（雞，蝦，魷魚，雜菜）雪蛤紅蓮birdnestredbeansoup（鳥窩紅豆湯）“宮保雞丁”譯名“公家強(qiáng)暴雞”（governmentabusechicken）,.,11,搞笑的英文菜名的翻譯,紅燒獅子頭braisetheheadofalioninsoysauce(漢語(yǔ)的意思是紅燒一頭獅子的頭）干煸魚頭fuckafishhead“四喜丸子”翻譯成“Fourgladmeatballs”（四個(gè)高興的肉團(tuán)麻婆豆腐(Beancurdmadebyapock-markedwoman),.,12,準(zhǔn)確的英文菜名的翻譯,“麻婆豆腐”音譯為“MapoTofu”，“童子雞”意譯為“SteamedSpringChicken”（清蒸雛雞），“紅燒獅子頭”按原料及制作方法譯為“BraisedPorkBallsinSoySauce”（用棕色調(diào)料燉爛的肉丸），“夫妻肺片”則譯成“BeefandOxTripeinChiliSauce”（泡在辣椒醬里的牛肉和黃牛肚）。“咕嚕肉”首先拼音，后面注明了口味SweetandSourPorkwithFat,.,13,菜名的翻譯,1.烹飪方法+原材料2.原料+介詞+配料3.原料+器皿/外包裝,.,14,如：1.清炒蝦仁Stirfriedshrimps2.醋溜黃魚Friedyellowfishwithvinegar3.鐵板牛肉Beefcookedinironpan,.,15,烹飪方法,清炒煸爆炸煎清蒸燉/燜,stirfrysautequickfrydeepfrypanfrysteamsimmer,.,16,涮燒椒鹽熏腌回鍋,instantboilbraisespicysaltsmokesalt/stufftwicecooked,.,17,菜名的藝術(shù),螞蟻上樹掌上明珠桃園三結(jié)義Stirfriedvermicelli/beanstarchnoodleswithmincedporkDuckwebswitheggsMasheddates,lotusseeds,andgreenpeas,.,18,1.直譯類鍋貼potsticker（這個(gè)翻譯非常直接，鍋就是鍋，貼就是貼）酸辣湯hotiflight,nottoobland.,.,69,浙江菜系浙江菜系由杭州菜，寧波菜，紹興菜，組成，不油膩，以其菜肴的鮮，柔，滑，香而聞名。杭州菜是這三者中最出名的一個(gè)。,.,70,ZhejiangCuisineComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.,.,71,湖南菜系湖南菜系由湘江地區(qū)，洞亭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中的必備品。,.,72,HunancuisineHunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.,.,73,安徽菜系安徽廚師注重于烹飪的溫度，擅長(zhǎng)煨燉。通常會(huì)加入火腿和方糖來(lái)改善菜肴的味道。,.,74,AnhuiCuisineAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogaintheflavor.,.,75,番茄tomato土豆potato小土豆charlotte黃瓜cucumber絲瓜fuzzymelon/towelgourd卷心菜cabbage椰菜/西蘭花broccoli甘藍(lán)Chinesebroccoli/gailarn花菜cauliflower,.,76,菜心floweringcabbage空心菜waterspinach塌棵菜Chineseflatcabbage芥菜mustard韭菜Chinesechive/leek韭黃leekshoot萵苣/生菜lettuce甜菜beet菠菜spinach,.,77,芋艿taro蘆筍asparagus茭白wildriceshoots洋蔥onion山芋sweetpotato山藥yam青椒greenpepper紅辣椒chili,.,78,豌豆pea扁豆haricot小扁豆lentil毛豆greensoybean黃豆/大豆soybean蠶豆favabean豇豆cowpea綠豆mungbean豆芽beansprout,.,79,大蒜garlic蒜苗garlicstem竹筍bambo