1、 飲食文化是中國傳統文化的重要組成部分中 國菜歷史悠久，其高超的烹飪技藝和豐富的 文化內涵 令外國游客大開眼界。但是因為 東西方語言和文化的差異，要把中國菜名翻 譯得準確生動，并不是一件容易的事 。翻 譯菜名要抓住用料，刀法，烹調法，口味幾 個關鍵。 l“夫妻肺片”被譯成“man and wife lung slice”（夫妻的肺片） l“老虎菜”被錯譯成“tiger dish”（老虎做 的菜） l“童子雞”被譯成“Chicken without sexual life”（沒有性生活的雞） l “口水雞”譯成“流口水的雞(Slobbering Chicken)” l“回鍋肉”翻譯成“烹了兩次的

2、豬肉 (Twicecooked Pork)” l游龍戲鳳 chicken， shrimp， squid w/ mixed vegetable（雞，蝦，魷魚，雜菜） l 雪蛤紅蓮 bird nest red bean soup（鳥窩 紅豆湯） l “宮保雞丁”譯名“公家強暴雞”（ government abuse chicken） l紅燒獅子頭紅燒獅子頭 braise the head of a lion in soy sauce (漢漢 語的意思是紅燒一頭獅子的頭）語的意思是紅燒一頭獅子的頭） l干煸魚頭干煸魚頭fuck a fish head l麻婆豆腐麻婆豆腐 l(Beancurd mad

3、e by a pock-marked woman) l“麻婆豆腐麻婆豆腐”音譯為音譯為“Mapo Tofu”， l“童子雞童子雞”意譯為意譯為“Steamed Spring Chicken”（清蒸雛雞），（清蒸雛雞）， l“紅燒獅子頭紅燒獅子頭”按原料及制作方法譯為按原料及制作方法譯為“Braised Pork Balls in Soy Sauce”（用棕色調料燉爛（用棕色調料燉爛 的肉丸），的肉丸）， l“夫妻肺片夫妻肺片”則譯成則譯成“Beef and Ox Tripe in Chili Sauce”（泡在辣椒醬里的牛肉和黃牛肚）（泡在辣椒醬里的牛肉和黃牛肚） 。 l“咕嚕肉咕嚕肉”首先拼

4、音，后面注明了口味首先拼音，后面注明了口味Sweet and Sour Pork with Fat l中國菜肴精品選料嚴格 、刀功精細，注意火候 、調味多變，且講究拼 盤造型和菜名的詩情畫 意，色、香、味、形、 意懼全，給人以美好的 享受和長久的回味。 l1、介紹菜肴的主料和輔料： 公式：主料公式：主料(形狀形狀)+(with)輔料輔料 l例： l杏仁雞丁 chicken cubes with almond l牛肉豆腐 beef with bean curd l西紅柿炒蛋 Scrambled egg with tomato l2、介紹菜肴的主料和 味汁： l公式：主料(形狀 )+(with,i

5、n)味汁 l例：芥末鴨掌 duck webs with mustard sauce l蔥油雞 lchicken in Scallion oil l1、介紹菜肴的烹法和主料： l公式：烹法+主料(形狀) l例：軟炸里脊soft-fried pork fillet l烤乳豬roast suckling pig l炒鱔片Stir-fried eel slices l 回鍋肉Twice-cooked Pork l2、介紹菜肴的烹法和 主料、輔料 公式：烹法+主料(形狀 )+(with)輔料 l仔姜燒雞條 braised chicken fillet with tender ginger l3、介紹菜肴

6、的烹法、主料 和味汁： l公式：烹法烹法+主料主料(形狀形狀 )+(with,in)味汁味汁 例：紅燒牛肉braised beef with brown sauce 魚香肉絲fried shredded pork with Sweet and sour sauce 清燉豬蹄stewed pig hoof in clean soup l1、介紹菜肴的形狀、介紹菜肴的形狀(口感口感)和主料、輔料和主料、輔料 l公式：形狀形狀(口感口感)+主料主料+(with)輔料輔料 l例：芝麻酥雞crisp chicken with sesame l陳皮兔丁diced rabbit with orange pe

7、el l時蔬雞片sliced chicken with seasonal vegetables l紅油麻辣白斬雞 Spicy chicken with hot oil l2、介紹菜肴的口感、烹法和主料、介紹菜肴的口感、烹法和主料 l公式：口感+烹法+主料 l例：香酥排骨crisp fried spareribs l水煮嫩魚tender stewed fish l香煎雞塊fragrant fried chicken l 酥炸雞條 Crisp fried fish strip l3、介紹菜肴的形狀、介紹菜肴的形狀(口感口感)、主料和味汁、主料和味汁 l公式：形狀(口感)+主料+(with)味汁 l

8、例：茄汁魚片sliced fish with tomato sauce l椒麻雞塊cutlets chicken with hot pepper l黃酒脆皮蝦仁crisp shrimps with rice wine sauce l蒜泥白肉 Sliced side pork with spicy garlic sauce l比如:醋溜土豆:主料是土豆,口味偏酸,可譯 為potato with vinegar flavour, l糖醋里脊:主料是豬肉,口味偏甜,可譯為 pork with sugar vinegar flavour。 l中國菜的味道與所用原料,烹飪方法,形狀等 相比就要簡單的多。

9、大多數的中國菜味道就 是咸、酸、(麻)辣、甜。由于咸是幾乎所有 中國菜都有的味道,所以翻譯時可以省略。 l中華飲食文化源遠流長,很多菜名都蘊含著 豐富的歷史典故和優美傳說。因此在翻譯以 人名、地名、典故、傳說命名的菜肴時首先 要面對的問題是:究竟是翻譯得直白一些讓 外賓一看就明白是什么菜,還是為了體現中 國文化而保留其文化特色？ l1、介紹菜肴的創始人(發 源地)和主料 l公式：人名人名(地名地名)+主料主料 l例：麻婆豆腐Ma Po beancurd l四川水餃Sichuan boiled dumpling l左宗棠蝦 General Chos shrimp l2、介紹菜肴的創始人(發源地

10、)、烹法和主料 l公式：人名人名(地名地名)+烹法烹法+主主 料料 l例：東坡煨肘DongPo stewed pork joint 北京烤鴨Roast Beijing Duck 西湖醋魚 Westlake vinegar fish l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： l1.sauteed chicken cubes with peanuts l2.Gongbao chicken cubes l3.diced chicken with chilli and peanuts l具有

11、中國特色的且也被外賓接受的傳統 食品,本著推廣漢語及中國文化的原則, 應全部使用漢語拼音,即使使用的是地方 語言拼寫或音譯拼寫的菜名,也應保留其 拼寫方式。如:“窩頭”、“餃子”、“油條” 、“湯圓”等。這種方法,在其他國家的餐 飲里也屢見不鮮:日本壽是(SUSHI),朝 鮮泡菜(KIMCHI)都是直接用音譯,已經 在西方獲得廣泛的采用。 l螞蟻上樹 l掌上明珠 l桃園三結義 lStir fried vermicelli/bean starch noodles with minced pork lDuck webs with eggs lMashed dates, lotus seeds, a

12、nd green peas l 其他技法 l直譯類 l鍋貼 pot sticker（這個翻譯非常直接，鍋 就是鍋，貼就是貼） l酸辣湯 hot stewed in gravy 鹵鴨 Spicy Duck l涮 instant-boiled 涮羊肉Instant-boiled Mutton Slices l釀 stuffed 釀青椒 Stuffed Green Pepper l烤 roast; barbecued 烤鵝 Roast Goose lExpressing Names of Chinese Dishes l清蒸 steamed (in clear soap) 清蒸桂魚 Steamed

13、Mandarin Fish l清燉 stewed in clear soap 清燉甲魚 Stewed Turtle in Clear Soap l白灼/嫩煮 scalded 白灼海蝦 Scalded Prawns l紅燒 braised in brown sauce 紅燒蹄筋 Braised Pork Tendon in Brown Sauce lExpressing Names of Chinese Dishes l干燒 in pepper sauce 干燒干貝 Scallop in Pepper Sauce l麻辣 with hot pepper 麻辣豆腐 Bean Curd with H

14、ot Pepper/Spice Bean Curd l醬爆 in bean sauce 醬爆肉丁 Diced Pork in Bean Sauce l魚香 fish-flavored/in (spicy) garlic sauce 魚香肉絲Fish-flavored Shredded Pork/in Garlic Sauce lExpressing Names of Chinese Dishes l糖醋 with sweet and sour sauce 糖醋排骨 Spareribs with Sweet and Sour Sauce l宮保 with chili and peanuts 宮保

15、雞丁 Diced Chicken with Chili and Peanuts l脆皮 crisp (in spicy sauce) 脆皮魚 Crisp Fish l香酥 crisp fried 香酥雞 Crisp Fried Chicken lExpressing Names of Chinese Dishes l焦熘 fried in sauce 焦熘魚片 Fried Fish Slices in Sauce l甜酸 sweet twice-cooked 回鍋肉 Double-sauted Pork Slices; Twice-cooked Pork Slices in Brown Sau

16、ce lExpressing Names of Chinese Dishes l五香 spiced 五香牛肉 Spiced Beef l干炸 dry deep-fried 干炸羊肉 Dry Deep-fried Lamb Breast l軟炸 soft deep-fried 軟炸里脊 Soft Deep-fried Pork Fillet l串燒 skewered 串燒羊肉青椒 Skewered Mutton with Green Pepper lExpressing Names of Chinese Dishes l鐵扒 grilled 鐵扒乳鴿 Grilled Baby Pigeon l燒

17、烤 roast 烤乳豬 Roast Suckling Pig l砂鍋 in casserole 砂鍋魚翅 Sharks Fin in Casserole l鍋巴 with sizzling/crispy rice crust 鍋巴海參 Sea Slug with Sizzling/Crispy Rice Crust lExpressing Names of Chinese Dishes l芙蓉 with egg white 芙蓉海參 Sea Cucumbers with Egg White l麻醬 with sesame paste 麻醬海參 Beche-de-mer With Sesame

18、Paste l三鮮 with two other delicacies; with three delicious ingredients 三鮮海參 Sea Cucumbers With Other Two Delicacies 三鮮湯 Consomm With Three Delicious Ingredients (with shredded chicken, ham and bamboo shoots) lExpressing Names of Chinese Dishes l醋溜 in vinegar sauce/gravy 醋溜白菜 Sauted Cabbage in Vinegar

19、 Sauce/Gravy l糟溜 in distilled grains sauce 糟溜雞片 Sliced Chicken in Distilled Grains Sauce l涼拌 in soy sauce 涼拌海蜇 Jellyfish in Soy Sauce l酸辣 hot and sour 酸辣黃瓜 Hot and Sour Cucumber lExpressing Names of Chinese Dishes l姜汁 in ginger sauce 姜汁扁豆 Snap Beans in Ginger Sauce l蠔油 in oyster sauce 蠔油香菇 Mushrooms

20、 in Oyster Sauce l蒜泥 with mashed garlic 蒜泥胡豆 Broad Beans With Mashed Garlic l什錦 mixed, assorted 什錦冬粉 Assorted Shreds With Vermicelli 什錦色拉 Mixed Vegetable Salad With Ham lExpressing Names of Chinese Dishes l茄汁 in tomato sauce 茄汁雞脯 Chicken Breast in Tomato Sauce l咖喱 with curry 咖喱牛肉 Fried Beef With Cur

21、ry l八寶 (stuffed) with eight delicacies 八寶雞 Chicken Stuffed With Eight Delicacies l蔥爆 quick-fried with scallion in ginger sauce 蔥爆羊肉 Quick-fried Lamb With Scallion in Ginger Sauce lExpressing Names of Chinese Dishes l粉蒸 steamed in rice flour 粉蒸牛肉 Steamed Beef in Rice Flour l奶油 in cream sauce 奶油魚肚 Fri

22、ed Fish Maw in Cream Sauce l木犀 with scrambled eggs and fungus 木犀肉 Fried Pork With Scrambled Eggs and Fungus l醉 liquor-preserved 醉蝦 Liquor-preserved Crabs l辣味 in chili sauce Braised Prawns in Chili Sauce l豆鼔 in black bean sauce 豆鼔桂魚 Mandarin Fish in Black Bean Sauce l黃燜 braised in rice wine 黃燜大蝦 Brai

23、sed Prawns in Rice Wine l椒鹽 with pepper and salt 椒鹽排骨 Spare Ribs With Pepper and Salt l怪味 multi-flavored 怪味雞 Multi-flavored Chicken lExpressing Names of Chinese Dishes lBasic Principle (基本原則) lIngredients + Preparation Method l獅子頭 Pork Meat Balls l海米白菜 Chinese Cabbage With Dried Shrimps l發財好市 Black

24、Moss Cooked With Oysters l彩鳳喜迎春 Baked Chicken and Fried Quail Eggs l螞蟻上樹 Vermicelli With Spicy Minced Pork l龍虎鳳大燴 Thick Soup of Snake, Cat and Chicken l單面煎單面煎 Sunny-side up l雙面煎雙面煎 over easy l荷包蛋荷包蛋 poached egg l茶葉蛋茶葉蛋 tea egg l白煮蛋白煮蛋 hard boiled eggs l松花蛋松花蛋 Preserved egg l炒蛋炒蛋 omelet l翻譯項目翻譯項目 l歡迎

25、宴會菜單歡迎宴會菜單 l荷蘭黃瓜、荷蘭黃瓜、 l西紅柿西紅柿 l席前小吃席前小吃 (揚州麻花揚州麻花 芝麻酥餅芝麻酥餅) l蔬菜色拉蔬菜色拉 l茶壺松茸茶壺松茸 l揚州獅子頭揚州獅子頭 l文思豆腐文思豆腐 l(現場現場) l比薩大蝦比薩大蝦 l糖醋鱖魚糖醋鱖魚 l罐燜牛肉罐燜牛肉 l茶干蘆蒿茶干蘆蒿 l木瓜雪耳木瓜雪耳 l大豐收大豐收 l維揚細點維揚細點 l(生煎包子生煎包子/蘿卜絲酥餅蘿卜絲酥餅) l揚州炒飯揚州炒飯 l水果拼盤水果拼盤 l歡迎宴會菜單歡迎宴會菜單 180元元/人人*14人人 l荷蘭黃瓜荷蘭黃瓜(Holland Cucumber)、西紅柿、西紅柿 (Tomato) l席前小吃

26、席前小吃(Pre-meal Snack) l(揚州麻花揚州麻花 芝麻酥餅芝麻酥餅) l(Yangzhou Hemp Flowers/Sesame Crispy Pie) l蔬菜色拉蔬菜色拉(Vegetable Salad) l茶壺松茸茶壺松茸(Mushrooms in Tea Pot) l揚州獅子頭揚州獅子頭(Yangzhou Lions Head Meat Balls) l文思豆腐文思豆腐(Tofu Invented by Monk Wensi) l(現場現場) (Made On-the-Spot) l比薩大蝦比薩大蝦(Pisa Shrimp) l糖醋鱖魚糖醋鱖魚(Mandarin Fish

27、 with Sweet and Sour Sauce) l罐燜牛肉罐燜牛肉(Braised Beef in Pot) l茶干蘆蒿茶干蘆蒿(Crown Daisy with Dried Tofu) l木瓜雪耳木瓜雪耳(White Fungus with Pawpaw) l大豐收大豐收(Chinese Traditional Cereals) l維揚細點維揚細點(Weiyang Cuisine Dim Sum) l(生煎包子生煎包子/蘿卜絲酥餅蘿卜絲酥餅) l(Pan Fried Bun/Crispy Baked Pie with Shredded Turnip) l揚州炒飯揚州炒飯(Yangzh

28、ou Fried Rice) l水果拼盤水果拼盤(Fruit Assorted Cold Dishes) l宴會廳宴會廳 l 咖啡、紅茶、牛奶、酸奶（冰塊）、鮮果咖啡、紅茶、牛奶、酸奶（冰塊）、鮮果 汁汁 l維揚小菜：維揚小菜： l油爆河蝦油爆河蝦 l揚州什香菜揚州什香菜 l什錦醬菜什錦醬菜 l毛豆菜串毛豆菜串 l水晶肴肉水晶肴肉 l麻油拌菜麻油拌菜 l l西式：西式： l油煎培根油煎培根 l清炒西蘭花清炒西蘭花 l牛奶煮泥腸牛奶煮泥腸 l鮮蘑炒蛋鮮蘑炒蛋 l香菇菜心香菇菜心 l油煎荷包蛋油煎荷包蛋 l切片面包（黃油、果醬）切片面包（黃油、果醬） l杏仁面包杏仁面包 l巧克力墨斯巧克力墨斯 l

29、炸土豆條炸土豆條 l中式：中式： l大麻團大麻團 l蟹黃鮮肉包蟹黃鮮肉包 l三丁包三丁包 l蔬菜包蔬菜包 l什錦炒面什錦炒面 l松籽素燒鵝松籽素燒鵝 l黃橋燒餅黃橋燒餅 l白米粥白米粥 l八寶菜粥八寶菜粥 l水果：水果： l10月月15日早日早1#宴會廳宴會廳 80元元/人人*40人人 l 咖啡咖啡Coffee紅茶紅茶Black Tea牛奶牛奶Milk酸奶（冰酸奶（冰 塊）塊）Acidophilus Milk(ice)鮮果汁鮮果汁Fresh Syrup l維揚小菜：維揚小菜：Weiyang Cuisine油爆河蝦油爆河蝦(Fried Prawns)揚州什香菜揚州什香菜(Yangzhou Fri

30、ed Assorted Vegetables)什錦醬菜什錦醬菜(Assorted Pickles)毛豆菜串毛豆菜串(Chinese Cabbage with Green Soy Beans)水晶肴肉水晶肴肉(Crystal-like Cold Pork)麻油拌菜麻油拌菜(Green Soy Beans Mixed with Vegetables） l l l西式：西式：Western-style l油煎培根（油煎培根（Fried Smoked-bacons）清炒西）清炒西 蘭花（蘭花（Stir-fried Broccoli）牛奶煮泥腸（）牛奶煮泥腸（ Morning Sausage Poach

31、ed in Milk）鮮蘑）鮮蘑 炒蛋炒蛋(Fried Egg with Fresh Mushrooms) 香菇菜心香菇菜心(Baby Greens with Fragrant Mushrooms)油煎荷包蛋油煎荷包蛋(Fried Poached- eggs)切片面包（黃油、果醬）切片面包（黃油、果醬） (Sliced Bread)(Butter/Jam)杏仁面包杏仁面包(Bread with Almond)巧克力墨斯巧克力墨斯(Chocolate Mousse)炸土豆條炸土豆條(Fried Chips) l l中式：中式：Sino-style l大麻團（大麻團（Big Fried Rice-

32、flour Rolls with Sesame）蟹黃鮮肉包）蟹黃鮮肉包(Crabmeat Bun)三丁包三丁包(Bun with Three Sorts of Diced Meat)蔬菜包蔬菜包(Bun with Vegetables)什錦炒面什錦炒面(Assorted Vegetarian Chow-mein)松籽素燒鵝松籽素燒鵝 (Glutinous Rice with Pine-seeds) 黃橋燒餅黃橋燒餅(Clay Oven Rolls from Huangqiao)白米粥白米粥(Rice Porridge)八八 寶菜粥寶菜粥(Vegetable Porridge with Eigh

33、t Delicacies)水果：水果：Fruit l中國菜的切功和形狀主要有: l丁(slices,dices),塊(cubes,pieces),片 (slices),末(minces),絲(shred),條 lstraps),段(chunks),柳(fillets)。 l中國菜的烹飪方式主要有: l炒(stir-fry,saute),炸(fry;deep-fry),蒸 (steam),煮(boil),燜(braise;stew), 燉(stew),烤(roast;broil;grill;basting) 。 l如：1. 清炒蝦仁 lStir fried shrimps l2. 醋溜黃魚 lF

34、ried yellow fish with vinegar l3. 鐵板牛肉 lBeef cooked in iron pan l清炒 l煸 l爆 l炸 l煎 l清蒸 l燉/燜 lstir fry l saute l quick fry l deep fry l pan fry l steam l simmer l涮 l燒 l椒鹽 l熏 l腌 l回鍋 linstant boil l braise l spicy salt l smoke l salt/stuff l twice cooked l“回鍋肉”翻譯成“烹了兩次的豬肉 (Twicecooked Pork)” l游龍戲鳳 chicken

35、， shrimp， squid w/ mixed vegetable（雞，蝦，魷魚，雜菜） l 雪蛤紅蓮 bird nest red bean soup（鳥窩 紅豆湯） l “宮保雞丁”譯名“公家強暴雞”（ government abuse chicken） l1、介紹菜肴的主料和輔料： 公式：主料公式：主料(形狀形狀)+(with)輔料輔料 l例： l杏仁雞丁 chicken cubes with almond l牛肉豆腐 beef with bean curd l西紅柿炒蛋 Scrambled egg with tomato lEpressing Names of Chinese Dish

36、es l常用表達 l飲食文化 catering culture l四大菜系 four cuisines l川/魯/揚州/粵菜 Sichuan/Shandong/Yangzhou/Cantonese Cuisine l中餐烹飪藝術 Chinese culinary art l天然配料 natural ingredient l烹飪方法 method of preparation l色、香、味 color, aroma and taste lExpressing Names of Chinese Dishes l常用表達 l裝盤、擺放和圖案 layout and design of dish l佐料的調配 the blending of seasonings l裝盤上桌 lay out the food on the plate for table l主食 staple food l四道冷盤 four courses of cold dishes l熱炒 hot dishes l外加湯和