菜谱翻译论文

Statement of Authorship

Except where reference is made in the text of the thesis, this thesis contains no material published elsewhere or extracted in whole or part from a thesis presented by me for another degree or diploma.

No other person’s work has be en used without due acknowledgement in the main text of the thesis.

This thesis has not been submitted for the award of any other degree or diploma in my tertiary institution.

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Dated: April 28, 2015

陇东学院本科生毕业论文诚信声明

本人郑重声明：所呈交的本科毕业论文，是本人在指导老师杨靖的指导下，独立进行研究工作所取得的成果，成果不存在知识产权争议，除文中已经注明引用的内容外，本论文不含任何其他个人或集体已经发表或撰写过的作品成果。对本文的研究做出重要贡献的个人和集体均已在文中以明确方式标明。本人完全意识到本声明的法律结果由本人承担。

作者签名：

二O一五年五月十日

Acknowledgements

First and foremost, I would like to avail myself of the opportunity to express my gratitude to Yang Jing, my tutor, who has taken her precious time off from her tight schedule, reading my thesis carefully and offering me constant encouragement, valuable suggestions and enlightening instructions, which contribute to the completion of my thesis.

I would also like to acknowledge my indebtedness to Ji Jianhua and many others who have contributed their time, thoughts, skills and encouragement to this thesis.

I am also grateful to She Hongjun, Li Xu and all my friends who have given me generous support and helpful advice in the past few years.

Finally, I wish to devote this paper to my beloved family, who have given me life and love, and have been supporting me since 22 years.

Abstract

The translation under the guidance of skopos theory regards reader’s purpose as the theoretical guidance, in the translating process it aims at achieving the intended purpose. The Chinese menu translation focuses on the purpose of translation activity, translation should not only fully consider the understanding ability of the foreign friends, but also achieve the purposes of cross-cultural communication, promoting the Chinese diet, which in turn attracts foreign tourists. However, because the naming of numerous Chinese cuisines is diversiform, single translation strategy does not reflect the extensive and profound Chinese catering culture. Therefore, guided by the skopos theory, this paper in detail introduces a variety of translation strategies, such as, domestication, foreignization, image aided and foot notes, for the purpose of widely spreading Chinese food and Chinese food culture around the world.

Key words: skopos theory; translation strategies; Chinese menu; culture

摘要

目的论指导下的翻译以译文读者的目的为导向，在翻译过程中要求能够实现译文预期的目的的功能。菜谱翻译是一项目的性很强的活动，翻译不仅要充分考虑到外国友人的接受和理解能力，还要达到介绍推广中国饮食，吸引外国游客的跨文化交流的目的。然而由于中国菜系众多，命名方式多样，单一的翻译策略并不能体现出中国餐饮文化的博大精深。因此，本文以目的论为指导，详细地介绍了在目的论指导下采用多种翻译策略，例如：归化、异化、图片辅助以及脚注从而达到向世界既传播中国饮食也兼顾传播中国饮食文化的目的。

关键词：目的论；翻译策略；中国菜谱；文化

Contents

S t a t e m e n t o f A u t h o r s h i p (i)

诚信声明...................................................................................................i i A c k n o w l e d g e m e n t s....................................................................................i i i A b s t r a c t...................................................................................................i v 摘要 (v)

1.I n t r o d u c t i o n (1)

1.1 The Backgroun d of the Study (1)

1.2 The Significance of the Study (1)

1.3T h e Res ea rc h Qu est i o n s (1)

2.L i t e r a t u r e R e v i e w (2)

2.1 Studies on the Translation of Chinese Menu (2)

2.1.1 Overseas Research Situation (2)

2.1.2 Domestic Research Situation (2)

2.2S k o p o s T h e o r y (2)

2.2.1 The Definition of Skopos Theory (2)

2.2.2 Skopos Theory in Chinese Menu (4)

3.R e s e a r c h M e t h o d o l o g y (4)

3.1T h e Research In st ru m e nt s (4)

3.2P r o c e d u r e s (4)

4.F i nd i n gs an d Data A n al yses (4)

4.1E r r o r s A n a l y s i s (4)

4.2 The Characteristics of Food Naming (6)

4.2.1 The Characteristics of Western Food Naming (6)

4.2.2 The Characteristics of Chinese Food Naming (6)

4.3 Translation Principles of Chinese Menu under the Guidance of the Skopos

T h e o r y (8)

5.D i s c u s s i o n (9)

5.1 The Translation Strategies of Chinese Menu under the Guidance of the Skopos

T h e o r y (9)

5.2 The Prospect of Chinese Menu Translation (11)

6.C o n c l u s i o n (12)

7.R e f e r e n c e s (13)

On the English Translation of Chinese Menus from

the Perspective of the Skopos Theory

Wang Huan

School of Foreign Languages and Literature, Longdong University

1.Introduction

1.1 The Background of the Study

With the deepening of China’s reform and opening up, the gradual development of the economy, as well as increasingly frequent foreign exchanges, the translation of Chinese menu becomes especially significant. More and more foreign friends come to China for sightseeing, while appreciating the beautiful scenery; they also search for tasty food in China. Therefore, the dish name is like a label which attracts and helps diners from all over the world. Therefore, better translation of Chinese menu not only attracts foreign diners, but also plays an important role in disseminating Chinese food culture.

1.2 The Significance of the Study

Dishes’ names are an indispensable part of dishes, and they are loaded with business functions and market value. Chinese dishes’names are diverse, in general, they can be divided into “realism dishes”and “freehand brushwork”(白靖宇, 2000) in traditional Chinese dishes. Realistic dishes are named according to the dishes of raw material, cooking methods, spices, the way of cutting, taste, and some dish es are named after its birthplace or named after people. Freehand brushwork type is related to the legend allusions or the symbol in the poetry, some dishes are named according to the shape, color and so on, put it another way, by using the method of analogy to name. Therefore, to a great extent, the translation of Chinese dishes helps spread the Chinese culture, and plays a decisive role in the status of Chinese food culture in the world.

1.3 The Research Questions

The main research question of this paper is how to apply the skopos theory to the translation of the Chinese recipes. Aiming at this problem, the first thing is to classify the Chinese recipes, then to elaborate on the skopos theory, and finally to translate in the actual case by using skopos theory.

2.Literature Review

2.1 Studies on the Translation of Chinese Menu

2.1.1 Studies Abroad

Based on the purpose of translation behavior, skopos theory is a kind of translation theory put forward by the German functionalist translators, Reiss, Vermeer and Nord. The core principle of skopos theory is “objective criteria”, and any translation behavior is decided by the purpose of translation.

In western recipe, simply listing the name, then marking the main and auxiliary materials and cooking methods can give person a kind of practical sense. For example, roast beef, fish and chips, these names just reflect their cooking methods.

2.1.2 Studies in China

In the context S kopos Theory and Translation Method (Zhang Jinlan, 2004), Zhang lists the literal translation of Lu Xun and Yan Fu’s liberal translation in the theory of natural selection. She stressed to use the specific method according to the specific purpose, and then she further illustrated that method of translation depends on purpose of translation by using Shakespeare’s drama translated by Bian Zhilin and Zhu Shenghao.

In the article Translation of Chinese Dish Name: A Perspective of Skopos Theory (Wen Yue-e, 2008), she put forward that menu translation should conform to the skopos theory, refer to the characteristics of Chinese menu, use the method of literal translation, liberal translation, literal translation and interpretation methods to translate Chinese recipes.

Yuan Shuai, (Yuan Shuai, 2011) in her thesis, On the translation of Chinese menu from the perspective of skopos theory, according to the skopos theory, she used different translation methods to different dishes, and listed the different dishes to illustrate the importance of skopos theory. For example, “麻婆豆腐”, in the beginning, it was translated as “Beancurd made by a pock-marked woman”, but it did not cause customers interest, finally, it was translated as “Mapo Tofu (Tofu of Chilly Flavor)”, this kind of translation not only reach the purpose of translation, but also express the meaning of food.

2.2 Skopos Theory

2.2.1 The Definition of Skopos Theory

According to Vermeer, “Translation is a form of translational action based on a source text” (Nord, 2001:11). Thus, Skopos is a theory of purposeful action, and ”one of the most important factors determining the purpose of a translation is the addressee, who is the intended receiver or audience of the target text with their culture-specific world-knowledge, their expectations and their communicative needs”(Nord, 2001:12).

In Vermeer's Skopos, “statues of the source is clearly much lower”(Nord, 2001:12). And “Vermeer regards it as an ‘offer of information’ that is partly or wholly turned into an ‘offer of information’for the target audience”(Nord, 2001:12). Vermeer breaks through “Equivalence” which focuses on the source language. He sets the purpose of text as the first criterion of translation process and creates Skopos Theory based on activity theory. Skopos Theory holds that translation is an intercultural communication activity with definite purposes and intentions based on the source text under the effects of translator. Tan thought that any act has a purpose. The main view of this functional approach is that it is not the source text that determines the translation process, but the expected function of the target text that determines the translation process. Thus translation is guided by purposes. Before the start of any translation, one must first figure out what the purpose is, or the translation cannot carry out.

“Skopos is the Greek word for ‘aim’or ‘purpose’and was introduced into translation theory in the 1970s by Hans J. Vermeer as a technical term for the purpose of a translation and of the action of translating” (Mundy:2001:79). Skopos Theory centers on the aim of the translations which determine the translation methods and strategies that are to be employed in order to produce a real functionally appropriate result.

“Skopos is a significant concept in skopos theory. The concept actually includes three aspects:

(1) From the perspective of translation process, that is the purpose of translation process;

(2) Translation results, translators should focus on translation text-functions of the target text;

(3) Translation methods, that is intentions of the used methods.”(李芙蓉, 2012: 26)

“Generally, Skopos refers to the communicative skopos of the translation activities”(李

芙蓉, 2012: 27). Vermeer thinks that translation is not only an activity of human, but also an act with purposes. In the process of translation, according to the requirements of audience, the information provided should be combined with the skopos of the translations and the special circumstances of the target audience, only in this way can the target text fulfill its readers’ expectations and can be the ideal translated version from the perspective of skopos theory.

2.2.2 Skopos Theory in Chinese Menu

There are various modes in naming, for example, some recipes have been named according to the cooking process; some have been named according to the place that food comes from; some have been named according to the name of cook; and also some have been named in accordance with the cultural allusions. And there are eight major Chinese cuisines, as dishes are innumerable, dishes naming is irregular, which has brought great difficulty to translation work. Teleological view hold that translation methods and translation strategy are determined by the purpose of translation. According to this view, the translation of Chinese menu should focus on the readers, and find the most suitable and acceptable way for readers to appreciate.

3. Research Methodology

3.1 The Research Instruments

This paper adopts literature reading method to collect data, and analyzes the data by using the case study method and comparative research method.

3.2 Procedures

First of all, using the electronic reading room to download the relevant papers, documents on menu translation; second, analyzing the papers, especially literature and research method on what is important in the process of innovation and research; third, finding out aspects that have not been explored in these papers and documents on the menu translation; finally, deciding the study direction of the paper.

4. Findings and Data Analyses

4.1 Errors Analysis

In the early traditional concept of translation, “equivalence principle”is almost the

highest standards for all the pursuit of translation. There are many examples of Chinese food translation, but most of them are poor in accuracy. If translation has errors, it will make jokes, even make people feel sick. Such as, “红烧狮子头” translated as “Fried lion’s head”, “童子鸡”translated as “Chicken without sexual life”, “麻婆豆腐”translated as “Tofu made by woman with freckles”. In general, there mainly exist the following problems in translation.

a.) More Translations

One dish has a variety of translation methods, which makes foreign friends mistake that there are a few different dishes when they order, which is unfavorable to the development of Chinese food culture and has brought barriers to the cultural communication between China and the world. Such as, “宫保鸡丁” has many translations: chicken cubes with peanuts in hot sauce; chicken cubes with peanuts; Palace Teacher’s diced chicken with chili and peanuts; stir-fried chicken with dried red pepper; Stir Fried Kung Pao Chicken with Chili Pepper and Cashew Nuts; Fried Diced Chicken in Sichuan style. Now in Beijing’s English translations for Chinese menu discussion is Kung Pao Chicken.

b.) Lack of Chinese Culture

Some dishes with Chinese characteristics in the translation, translators should consider whether foreigners understand the meaning of the Chinese food. Due to the difference of geography and diet culture, most translations are not standard, some dishes regardless of cultural allusions, adopted literal translation method. For instance, “红烧狮子头” translated as “Fried lion’s head”, Guangdong famous dish “龙虎斗” has another name “豹狸烩三蛇”, some translators directly translated as “Dragon and tiger fight”, “叫花鸡”translated as “Beggar’s chicken”, when see “beggar”at the dinner table, the word will make foreign friends do not feel very well. And another example, “霸王别姬”translated as “Broiled chicken cutlets with turtle”, “蚂蚁上树” translated as “Rice noodles with minced pork”, these translations literally translated the materials of food, but it is difficult to convey the unique Chinese culture.

c.) More Literal

Some of the translations are almost entirely in accordance with the literal translation. Such as, in a hotel “四喜丸子” is translated as “Four glad meatballs”, “猴魁茶” translated to “Number one monkey-tea”, “夫妻肺片” translated to “Husband and wife’s lung-slice”, “回锅

肉” translated to “Double cooked pork slices”, “火爆腰花” translated to “Pork flower”and so on.

China pays attention to the food culture, but the purpose of Chinese food translation is for foreigners who do not know Chinese culture to order the dishes, the Chinese food translation plays an important role in the spreading of the Chinese diet culture, the culture origin is a huge obstacle to the menu translation. In the translation of Chinese menu, translators often meet “untranslatability” phenomenon.

4.2 The Characteristics of Food Naming

4.2.1 The Characteristics of Western Food Naming

Western-style food relatively is realistic, the basic dishes are name after the name of the ingredients and cooking methods, western-style dishes naming principles can be divided into four categories.

a.) Place names and ingredients.

Such as, fish and chips the British way, Kangaroo tail soup, Scotch mutton broth, California salad and American soup and so on.

b.) Cooking methods and ingredients.

Such as, White stewed fish, Sliced smoked salmon, Roast beef slices, Grilled flatfish and Stewed ox tail, Fried fish cakes with lemon, Cheese bakes fish, Braised mutton in butter, Fried shrimp or fish on toast, Roasted wood cock on toast and Baked pomfret in butter and so on.

c.) Only the ingredients.

Such as, Veal sausage, Hot cakes with syrup, Mixed old meat, Sliced tomato salad, Triple-decker sandwich and Pig feet salad and so on.

4.2.2 The Characteristics of Chinese Food Naming

Chinese food culture is broad and profound, Chinese food dishes are rich and colorful, and Chinese cooking methods are also various. According to these characteristics, Chinese food naming could be divided into four aspects: main materials, cooking methods, taste, people or place name.

a.) The Name Beginning with the Main Materials

Such as “白灵菇扣鸭掌”, “冰梅凉瓜”, “陈皮兔肉”, “皮蛋豆腐”, etc, these dishes are named by the main raw material, can directly adopt the method of literal translation, so

foreigners will understand that they want to eat is made by what kind of material when they order. Translation not only is faithful to the original but also is easy to accept for the readers, achieving the translation purpose very well.

白灵菇扣鸭掌Mushroom with Duck Webs

冰梅凉瓜Bitter Gourd in Plum Sauce

陈皮兔肉Rabbit Meat with Tangerine Peel

皮蛋豆腐Bean Curd with Preserved Egg

b.) the Name Beginning with Cooking Methods

Some Chinese dishes begin with cooking methods, such as “干煸小猪腰”, “白菜豆腐焖酥肉”, “方竹笋炖肉”, “蜜汁烧小肉排”, “南瓜香芋蒸排骨”, etc, these dishes not only show the main raw material and ingredients, but also illustrate the main cooking methods. The translation of this kind of dishes can use the verbs that explain how to cook and plus the main material and ingredients to indicate the cooking process.

干煸小猪腰Fried Pig Kidney with Onion

白菜豆腐焖酥肉Braised Sliced Pork with Bean Curd and Chinese Cabbage

方竹笋炖肉Braised Pork with Bamboo Shoots

南瓜香芋蒸排骨Steamed Pork Chops with Pumpkin and Taro

蜜汁烧小肉排Stewed Spare Ribs with Honey Sauce

However, to the Chinese cooking methods like “炖, 熘, 烩, 水煮, 干煸, 白灼” about which foreigners do not know. Translators may follow specific means of cooking dishes or the final characteristics of cooking.

c.) the Name Beginning with Taste

For the dish’s naming beginning with taste, generally the key performance is the taste of this dish, for diners to transfer from taste dishes characteristics, the purpose of this kind of translation should highlight the dishes taste in translation. Such as, “荷香蒸乳鸽”“Steamed Suckling Pigeon with Lotus Flavor”, and the other example “脆皮乳鸽”“Deep-Fired Crispy Pigeon”, translators should not only translate the characteristics of “Crispy”, but also emphasize that it is a form of “Deep-Fried” cooking.

d.) the Name Beginning with People or Place Name

This kind of dishes is directly named by the founders or birthplace by pinyin or the main

ingredient.

麻婆豆腐Mapo Tofu

广东点心Cantonese Dim Sum

海南鸡饭Hannanese Chicken Rice

上海春卷Shanghai Spring Roll

上海素春卷Shanghai Vegetable Spring Roll

威灵顿牛柳Fillet Steak Wellington

Based on these four aspects, the Chinese dishes are also famous for “sound beauty”, “word beauty” and “meaning beauty”(Wide-angle Lens,2014:264).

Sound beauty, because Chinese dishes names are beautiful, which can attract people, give people a good appetite, let them have taste of desire. For example, “月宫银耳”is actually the pigeon eggs, “珍珠翡翠白玉汤”, “珍珠” the pearl is referring to the fish balls, “翡翠” jade is spinach, “白玉汤” tofu is viewed as a white jade.

Word beauty means that Chinese dishes are elegant words. For example, “兰花飞龙”, “蝴蝶海参”, “象牙雪笋”, “玉兰豆腐”, all because of delicate metaphor, the dishes arouse poetic and aesthetic feeling inside people’s heart. Then as “百燕打伞” in anhui cuisine, “喜鹊登梅” in sichuan cuisine, “金猴卧雪” in henan cuisine, “莲蓬献佛” in the banquet menu offer Wutai Buddha, “金龟戏莲” in man-han banquet, etc. Each of them is vivid.

Meaning beauty refers to the fact that Chinese dishes are poetic and have beautiful artistic conception, enclosing quotation, and rich connotation. For example, “龙凤面” is said to be from the Ming dynasty, Xi Zong emperor Zhu Xiao traveled incognito, he ate jade noodles made by a village girl, and he felt good, then gave this name. The noodles have quietly elegant color and tasty flavor, and later the people, at the time of children birthday banquets, totally want to eat a bowl of noodles “龙凤面”, which implicates extremely good and a prosperous future. “酿金钱发菜” is a dish that created in the tang dynasty, the cook made fat choy as money shape which implicates getting more money.

4.3 Translation Principles of Chinese Menu under the Skopos Theory

Skopos theory is different from the traditional “equivalence principle”, which stressed that the translation should not only be based on the analysis of the original, but on the expected function and the purpose of the text in order to select the best treatment method

the translator must be able to, for a specific purpose, choose specific translation methods or strategies. Therefore, as is mentioned above, the characteristic of western dishes names should be taken into consideration in translating Chinese menus into English.

For Chinese menu translation, translator should focus on the diners’understanding ability, aesthetic value, flavor, and culture background. For instance, “东坡肉”，in Chinese culture, we all know who is “东坡”，but in foreign culture, foreigners maybe do not know. So, explaining who is “东坡” is essential.

5. Discussion

5.1 The Translation Strategies of Chinese Menu under the Guidance of the Skopos

Theory

Some English translations of Chinese dishes, for instance, “红烧狮子头”“fried lion’s head”, “龙虎斗”“dragon and tiger fight”, “叫花鸡”“beggar’s chicken”, “四喜丸子”“four glad meatballs”. These wrong translations have a common characteristic, that is, adopting the method of literal translation to translate. However, these Chinese dishes translation strategy is not complicated, as long as expressing the good ingredients and cooking methods, there is not too much of an issue. In general, domestication, foreignization, image adied translation and foot notes are four types of translation strategies.

a.) Domestication

Domestication and foreignization are two different translation strategies which mainly distinguish the different cultures between the source language and target language. Most of Chinese dishes and English dishes are named in the same way, by adopted ingredients and cooking methods or cooking utensils. For example, “清蒸桂鱼”“steamed mandarin fish”, “糖醋鸡块”“chicken in sweet and sour sauce”, “红烧猪蹄”“braised pork feet”, “青椒肉丝”“pork shreds with green pepper”, “毛肚火锅”“ox tripe in hot pot”, “砂锅鱼头”“fish head in casserole” and so on. Such translation equate to literal translation, but there are also some Chinese dishes not named after the ingredients and cooking methods or cooking utensils, these dishes names carry more abstract cultural and connotative meaning. For such Chinese dishes, domestication is a basic translation strategy. Such as, “夫妻肺片”“sliced beef and ox tongue in chilli sauce”, “珊瑚笋尖”“sweet and sour bamboo shoots”, “蝴蝶骨”“braised

spare-ribs”and so on. Through the way of domestication, although it has softened the cultural information contained in the original dishes, and it can provide a great convenience to foreigners, to better help them to choose dishes.

b.)Foreignization

Foreignization refers to retain information of the source language culture, for the readers of the translation is a kind of translation strategy of defamiliarization. In the translation of Chinese dishes, there are plenty of examples preserving the original Chinese dishes style. Such as, “宫保鸡丁”“kung pao chicken”, “麻婆豆腐”“mapo tofu”, “馄饨”“won ton”, “春卷”“spring rolls”, “炒面”“chow mein” and so on. A lot of foreigners are familiar with these dishes, and can eat them from a lot of Chinese restaurants abroad, their translation has a fixed method. Some Chinese dishes are related to person names or place names, its popularity and recognition in western countries are higher, which becomes a famous dish people all know and most of them used foreignization translation strategy. For example, “北京烤鸭”“Beijing roast duck”, “东坡肉”“Dongpo braised pork”, “李鸿章杂碎”“Chop suey” and so on. To mention names, these dishes adopted phonological translation, or retained its earliest inherent way of translation. Foreignization translation strategy mainly considers the cultural factors, preserving the original Chinese traditional culture, thus, the English translation of Chinese menus should take into consideration the relevant Chinese culture. To a great extent, the original culture flavor can be kept in the translation.

c.) Image Aided

Based on the skopos theory of Vermeer, Justa Holz-Manttari (1981) further developed the functionalist translation theory. She used information transfer to refer to the all kinds of cross cultural transformation about text, images, voice, and body language, and regarded translation as a complex activity in order to achieve a specific purpose. Based on this theoretical basis, translation need not always be in the form of words. The translation of Chinese dishes can use text auxiliary images, foreign friends can know about the material of a Chinese dish and cooking methods through both images and text information , even if the translation has a deviation, they also use pictures to decide what kind of dishes to chose.

d.) Foot notes

According to skopos theory and Chinese food culture, introducing the Chinese food

culture and spreading Chinese dishes are equally important. However, if translators translate a dish with more words, the translation may make diners feel bored and even impatient. Nevertheless, adding foot notes is a best way. Such as, “佛跳墙”can be translated as “Buddha Jumping o ver the Wall”, then foot notes can be added at the foot of the present page, if diners have interest to read they can read, if they have no interest, just order dishes. The appropriate foot notes are provided in the following lines, “A group of beggars beg everywhere, every day, they cook leftovers together, a monk smell and he could not help but lead inducing fragrance, jumps over the wall.”

5.2 The Prospect of Chinese Menu Translation

Throughout the past ten years, concerning the research development of translation, translation exploration can be roughly divided into three kinds of research: translation strategies, language features and translation skills exploration. At present it is still given priority to the menu text translation, emphasizing analysis of characteristics of shallow levels of language and translation skills, and some cultural issues involved in translation are seriously ignored by some translators, the cultural identity of the Chinese diet has not been maximally retained and spread.

During the Beijing Olympics, English Translations for Chinese Menu and during the world expo, the Standard English Translations for Chinese Menu of Shanghai version came out, unifying specification for some of the translation of Chinese dishes, improving the previous dishes translation and avoiding some inaccurate translation. However, present domestic translation study is facing some new problems and obstacles, one is dishes vacancy causing vocabulary vacancy, leading to the fact that some general characteristics of culture words translation and cultural information are unequal; secondly, there is a lack of practical reference, guidance translation principles and norms for Chinese dishes with rich allusion and cultural connotation; thirdly, Chinese cuisine develops too quickly to detail the dishes for a particular geographical feature of translation studies. In other words, before the dishes translation helps spread Chinese food to the world, but not equally spread China’s profound diet culture. Accurately understanding and translating cultural words has great influence on spreading the Chinese culture and enhancing the international influence of Chinese culture. Therefore, from the perspective of language and culture, analyzing main translation of

Chinese dishes culture words is also one of the highlights of Chinese dishes translation studies in the future.

6. Conclusion

Chinese dishes concentrate on the broad and profound Chinese cooking methods, local characteristics, and long history of food culture. A proper translation of Chinese menu is the window or bridge through which the foreign friends understand China and Chinese food culture. In order to realize the cultural communication and spread Chinese culture, this thesis analyzes translation errors and points out that translation should not only be understandable but also carry the original Chinese culture, then the thesis compares the naming and characteristics of Western and Chinese dishes. Finally, the thesis summarizes the translation strategies: domestication, foreignization, image aided and foot notes, and proposes that translators should adopt different translation methods to translate different types of dishes for the purpose of introducing the dishes as well as spreading the original Chinese culture.

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芒迪. 杰里米. 李德凤. (2007). 翻译学导论——理论与实践. 北京: 商务印书馆.

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常用中式菜单英文翻译

常用中式菜单英文翻译

早餐: 烧饼Clay oven rolls 油条Fried bread stick 韭菜盒Fried leek dumplings 水饺Boiled dumplings 蒸饺Steamed dumplings 馒头Steamed buns 割包Steamed sandwich 饭团Rice and vegetable roll 蛋饼Egg cakes 皮蛋100-year egg 咸鸭蛋Salted duck egg 豆浆Soybean milk 米浆Rice & peanut milk 饭类: 稀饭Rice porridge 白饭Plain white rice 油饭Glutinous oil rice 糯米饭Glutinous rice 卤肉饭Braised pork rice 蛋炒饭Fried rice with egg 地瓜粥Sweet potato congee甜点:

爱玉Vegetarian gelatin 糖葫芦Tomatoes on sticks 长寿桃Longevity Peaches 芝麻球Glutinous rice sesameballs 麻花Hemp flowers 双包胎Horse hooves 面类: 馄饨面Wonton & noodles 刀削面Sliced noodles 麻辣面Spicy hot noodles 麻酱面Sesame paste noodles 鸭肉面Duck with noodles 鹅肉面Goose with noodles 鳝鱼面Eel noodles 乌龙面Seafood noodles 榨菜肉丝面Pork , pickled mustard green noodles 蚵仔面线Oyster thin noodles 板条Flat noodles 米粉Rice noodles 炒米粉Fried rice noodles

中国菜谱英文翻译

中国菜谱英语翻译：主食小吃（一） 1、X.O.炒萝卜糕：Turnip Cake with XO Sauce 2、八宝饭：Eight Treasure Rice 3、白粥：Plain Rice Porridge 4、XO酱海鲜蛋炒饭：Stir-fried Rice with Assorted Seafood in XO Sauce 5、鲍鱼丝金菇焖伊面：Stir-fried Noodles with Mushrooms and Shredded Abalone 6、鲍汁海鲜烩饭：Boiled Seafood and Rice with Abalone Sauce 7、鲍汁海鲜面：Seafood Noodles with Abalone Sauce 8炒肝：Stir-fried Liver Beijing Style 9、鸡汤馄饨：Wonton in Chicken Soup 10、炸酱面：Noodles with Bean Paste 、 11、碧绿鲜虾肠粉：Fresh Shrimps in Rice Flour Noodles with Vegetables 12、冰糖银耳炖雪梨：Stewed Sweet Pear with White Fungus 13、菜脯叉烧肠粉：Steamed Rice Rolls with Preserved Vegetables 14、菜盒子：Stir-fried Crispy Cake Stuffed with Vegetable 15、菜肉大馄饨：Pork and Vegetable Wonton 16、菜肉饺子：Dumplings Stuffed with Minced Pork and Vegetable 17、参吧素菜卷：Sweet Dumplings Stuffed with Cream and Mixed Fruits 18、草菇牛肉肠粉：Steamed Rice Noodle Rolls with Mushrooms and Minced Beef 19、叉烧包：Barbecued Pork Bun 20、叉烧焗餐包：Barbecued Pork Dumpling 21、叉烧酥：Cake with Barbecued Pork

中国菜名的英文翻译大全

中国菜名的英文翻译 头盘餐前小品Appetizers 1.各式刺身拼Sashimi Platter 2.锅贴Pot Sticker 3.辣汁脆炸鸡腿Fried Chicken Legs (Spicy Hot) 4.鸡沙律Chicken Salad 5.酥炸大虾Fried Prawns 6.酥炸生豪Fried Oysters 7.酥炸鲜鱿Fried Squid 8.海哲分蹄Smoked Jelly Fish 9.五香牛展Special Beef 10.白云凤爪Chicken Leg 11.琥珀合桃House Special Honey Walnuts 12.脆皮春卷Spring Rolls 13.蜜汁叉烧B.B.Q. Pork 汤羹类Soup 1.花胶鲍鱼火鸭丝羹Congee Pike Maw With Roast Duck 2.红烧鸡丝翅Chicken Shark's Fin Soup 3.竹笙烩生翅Bamboo Shark Fin Soup 4.粟米瑶柱羹Corn with Dry Scallops Soup 5.竹笙海皇羹Bamboo Seafood Soup 6.鸡蓉粟米羹Corn & Chicken Soup

7.酸辣汤Hot & Sour Soup 8.法国海鲜汤French Style Seafood Soup 9.法国杂菜汤French Style Vegetable Soup 10.杂锦云吞汤Combination Won Ton Soup 11.芥菜肉片咸蛋汤Mustard Green Salted Egg Soup 12.火鸭咸蛋芥菜汤Roast Duck Salt Egg / Mustard Green 13.西葫牛肉羹West Lake Beef Soup 14.三丝烩鱼肚Fish Soup 15.蝴蝶海参羹Sea Cucumber Soup 16.四宝豆腐羹Steam Tofu Soup 龙虾蟹类Seafood (Lobster, Shrimp, Crab) 1.法式咖喱焗龙虾French Curry Lobster 2.法式芝士牛油焗龙虾Cheese Lobster 3.上汤焗龙虾Special Style Lobster 4.蒜茸蒸龙虾Garlic Style Lobster 5.豉椒炒肉蟹Crab 6.上汤姜葱焗蟹Green Onion Crab 7.椒盐蟹Spicy Salt Crab 8.粉丝咖喱蟹煲Rice Noodle Curry Crab 虾鲜鱿贝类Seafood 1.菜远虾球Shrimp with Tender Green 2.白灼中虾Boil Shrimp

菜谱英语翻译大全

菜谱英语翻译大全 汉英筳席菜名大全 A 鹌鹑蛋鲍鱼Abalone and quail eggs 鹌鹑松Minced quai B 八宝冬瓜汤“Eight-treasures”winter melon(white gourd)sou 八宝饭“Eight-treasures”rice pudding 八宝鸡Chicken stuffed with “eight-treasures” 八宝扒鸭Braised duck with “eight-treasures” 八宝全鸡Roast chicken with “eighit-treasures” 八宝全鸭Roast duck with “eight-treasures” 八宝鸭Duck stuffed with“eight-treasures” 八个冷盘Eight cold hors d′oeuvres 八珍冬瓜粒Soup With Winter melon and minced pork 八珍扒大鸭Braised duck with “eight-treasures” 巴东牛肉Spiced beef 拔丝莲子Lotus Seeds in hot toffee 拔丝苹果Apple in hot toffee 拔丝山药Chinese yam in hot toffee 拔丝香蕉Banana in hot toffee 霸王肥鸡Bawang chicken 白爆鱼丁Fish cubes in white sauce 白菜粉丝Chinese vermicelli with cabbage 白菜汤Chinese cabbage soup 白豆焖*排Stewed pork with white beans 白豆汤White bean soup 白饭Steamed rice 白果芋泥Sweet taro with gingko 白烩大虾King prawn in white Sauce 白烩鸡饭Chicken in white sauce with rice 白烩蟹肉Crab meat in white sauce 白烩虾子Shrimp roe in white sauce 白鸡Cold boiled chicken 白酒汁烩鸡Chicken in white wine sauce 白酒汁蒸鱼Steamed fish in white wine Sauce 白菌鲍脯Braised abalone with fresh mushroom 白菌炒面Fried noodles with mushroom

中国菜谱及酒水官方中英文对照翻译

中餐菜名中英文对照翻译2753 Beverages 凉菜类 1、白菜心拌蜇头Marinated Jellyfish and Chinese Cabbage in V inaigrette 2、白灵菇扣鸭掌Mushrooms with Duck Feet 3、拌豆腐丝Shredded Tofu with Sauce 4、白切鸡Boiled Chicken with Sauce 5、拌双耳Tossed Black and White Fungus 6、冰梅凉瓜Bitter Melon in Plum Sauce 7、冰镇芥兰Chinese Broccoli with Wasabi 8、朝鲜辣白菜Korean Cabbage in Chili Sauce 9、朝鲜泡菜Kimchi 10、陈皮兔肉Rabbit Meat with Tangerine Flavor 11、川北凉粉Clear Noodles in Chili Sauce 12、刺身凉瓜Bitter Melon with Wasabi 13、豆豉多春鱼Shisamo in Black Bean Sauce 14、夫妻肺片Pork Lungs in Chili Sauce 15、干拌牛舌Ox Tongue in Chili Sauce 16、干拌顺风Pig Ear in Chili Sauce 17、怪味牛腱Spiced Beef Shank 18、红心鸭卷Sliced Duck Rolls with Egg Y olk 19、姜汁皮蛋Preserved Eggs in Ginger Sauce 20、酱香猪蹄Pig Feet Seasoned with Soy Sauce 21、酱肘花Sliced Pork in Soy Sauce 22、金豆芥兰Chinese Broccoli with Soy Beans 23、韭黄螺片Sliced Sea Whelks with Hotbed Chives 24、老北京豆酱Traditional Beijing Bean Paste 25、老醋泡花生Peanuts Pickled in Aged V inegar 26、凉拌金针菇Golden Mushrooms and Mixed V egetables 27、凉拌西芹云耳Celery with White Fungus 28、卤水大肠Marinated Pork Intestines 29、卤水豆腐Marinated Tofu 30、卤水鹅头Marinated Goose Heads 31、卤水鹅翼Marinated Goose Wings 32、卤水鹅掌Marinated Goose Feet 33、卤水鹅胗Marinated Goose Gizzard 34、卤水鸡蛋Marinated Eggs 35、卤水金钱肚Marinated Pork Tripe 36、卤水牛腱Marinated Beef Shank 37、卤水牛舌Marinated Ox Tongue 38、卤水拼盘Marinated Meat Combination 39、卤水鸭肉Marinated Duck Meat 40、萝卜干毛豆Dried Radish with Green Soybean 41、麻辣肚丝Shredded Pig Tripe in Chili Sauce 42、美味牛筋Beef Tendon 43、蜜汁叉烧Honey-Stewed BBQ Pork 44、明炉烧鸭Roast Duck 45、泡菜什锦Assorted Pickles 46、泡椒凤爪Chicken Feet with Pickled Peppers 47、皮蛋豆腐Tofu with Preserved Eggs 48、乳猪拼盘Roast Suckling Pig 49、珊瑚笋尖Sweet and Sour Bamboo Shoots 50、爽口西芹Crispy Celery 51、四宝烤麸Marinated Bran Dough with Peanuts and Black Fungus 52、松仁香菇Black Mushrooms with Pine Nuts 53、蒜茸海带丝Sliced Kelp in Garlic Sauce 54、跳水木耳Black Fungus with Pickled Capsicum 55、拌海螺Whelks and Cucumber 56、五彩酱鹅肝Goose Liver with White Gourd 57、五香牛肉Spicy Roast Beef 58、五香熏干Spicy Smoked Dried Tofu 59、五香熏鱼Spicy Smoked Fish 60、五香云豆Spicy Kidney Beans 61、腌三文鱼Marinated Salmon 62、盐焗鸡Baked Chicken in Salt 63、盐水虾肉Poached Salted Shrimps Without Shell 64、糟香鹅掌Braised Goose Feet in Rice Wine Sauce 65、酿黄瓜条Pickled Cucumber Strips 66、米醋海蜇Jellyfish in V inegar 67、卤猪舌Marinated Pig Tongue 68、三色中卷Squid Rolls Stuffed with Bean, Ham and Egg Y olk 69、蛋衣河鳗Egg Rolls Stuffed with Eel 70、盐水鹅肉Goose Slices in Salted Spicy Sauce 71、冰心苦瓜Bitter Melon Salad 72、五味九孔Fresh Abalone in Spicy Sauce 73、明虾荔枝沙拉Shrimps and Litchi Salad 74、五味牛腱Spicy Beef Shank 75、拌八爪鱼Spicy Cuttlefish 76、鸡脚冻Chicken Feet Galantine 77、香葱酥鱼Crispy Crucian Carp in Scallion Oil 78、蒜汁鹅胗Goose Gizzard in Garlic Sauce 79、黄花素鸡V egetarian Chicken with Day Lily 80、姜汁鲜鱿Fresh Squid in Ginger Sauce 81、桂花糯米藕Steamed Lotus Root Stuffed with Sweet Sticky Rice 82、卤鸭冷切Spicy Marinated Duck 83、松田青豆Songtian Green Beans 84、色拉九孔Abalone Salad 85、凉拌花螺Cold Sea Whelks with Dressing 86、素鸭V egetarian Duck 87、酱鸭Duck Seasoned with Soy Sauce 88、麻辣牛筋Spicy Beef Tendon 89、醉鸡Liquor-Soaked Chicken 90、可乐芸豆French Beans in Coca-Cola 91、桂花山药Chinese Y am with Osmanthus Sauce 92、豆豉鲫鱼Crucian Carp with Black Bean Sauce 93、水晶鱼冻Fish Aspic 94、酱板鸭Spicy Salted Duck 95、烧椒皮蛋Preserved Eggs with Chili 96、酸辣瓜条Cucumber with Hot and Sour Sauce 97、五香大排Spicy Pork Ribs 98、三丝木耳Black Fungus with Cucumber and Vermicelle 99、酸辣蕨根粉Hot and Sour Fern Root Noodles 100、小黄瓜蘸酱Small Cucumber with Soybean Paste 101、拌苦菜Mixed Bitter V egetables 102、蕨根粉拌蛰头Fern Root Noodles with Jellyfish 103、老醋黑木耳Black Fungus in Vinegar 104、清香苦菊Chrysanthemum with Sauce 105、琥珀核桃Honeyed Walnuts 106、杭州凤鹅Pickled Goose, Hangzhou Style 107、香吃茶树菇Spicy Tea Tree Mushrooms 108、琥珀花生Honeyed Peanuts 109、葱油鹅肝Goose Liver with Scallion and Chili Oil 110、拌爽口海苔Sea Moss with Sauce 111、巧拌海茸Mixed Seaweed 112、蛋黄凉瓜Bitter Melon with Egg Y olk 113、龙眼风味肠Sausage Stuffed with Salty Egg 114、水晶萝卜Sliced Turnip with Sauce 115、腊八蒜茼蒿Crown Daisy with Sweet Garlic 116、香辣手撕茄子Eggplant with Chili Oil

中英文菜单翻译

如有帮助，欢迎支持。《中文菜单英文译法》 中餐Chinese Food 冷菜类Cold Dishes 热菜类Hot Dishes 猪肉Pork 牛肉Beef 羊肉Lamb 禽蛋类Poultry and Eggs 菇菌类Mushrooms 鲍鱼类Ablone 鱼翅类Shark’s Fin s 海鲜类Seafood 蔬菜类Vegetables 豆腐类Tofu 燕窝类Bird’s Nest Soup 羹汤煲类Soups 主食、小吃Rice, Noodles and Local Snacks 西餐Western Food 头盘及沙拉Appetizers and Salads 汤类Soups 禽蛋类Poultry and Eggs 牛肉类Beef 猪肉类Pork 羊肉类Lamb 鱼和海鲜Fish and Seafood 面、粉及配菜类Noodles, Pasta and Side Dishes 面包类Bread and Pastries 甜品及其他西点Cakes, Cookies and Other Desserts 中国酒Chinese Alcoholic Drinks 黄酒类Yellow Wine 白酒类Liquor 啤酒Beer 葡萄酒Wine 洋酒Imported Wines 开胃酒Aperitif 白兰地Brandy 威士忌Whisky 金酒Gin 朗姆酒Rum 伏特加Vodka 龙舌兰Tequila 利口酒Liqueurs 清酒Sake 啤酒Beer 鸡尾酒Cocktails and Mixed Drinks 餐酒Table Wine 饮料Non-Alcoholic Beverages 矿泉水Mineral Water 咖啡Coffee 茶Tea 茶饮料Tea Drinks 果蔬汁Juice 碳酸饮料Sodas 混合饮料Mixed Drinks 其他饮料Other Drinks 冰品Ice

很全)中文菜谱英文翻译.

(很全)中文菜谱英文翻译 拔丝莲子Lotus Seeds in hot toffee 拔丝苹果Apple in hot toffee 拔丝山药Chinese yam in hot toffee 拔丝香蕉Banana in hot toffee 2.番茄炒蛋Scrambled eggs with tomatoes 3.鱼香茄子Fish-flavored eggplant 4.川味回锅Szechuan double cooked pork slices 5.鱼香肉丝Shredded pork with garlic sauce 6.香酥大排Sweet-and-sour loins 7.咖喱鸡块Creamy curried chicken 8.蚝油牛肉Sliced beef sauteed in oyster sauce 9.宫爆鸡丁Sauted diced chicken with peanuts and chili 10.红烧带鱼Braised Ribbonfish 11.青椒肉丝Shredded pork with green pepper 12.百叶结烧肉Beancurd leaf rolls with minced pork 13.泡菜鸡肫Pickled vegetables chicken liver and gizzard 14.香炸鸡翅Savoury and crisp chicken 15.泡椒鸡爪Chicken Feet with Pickled Peppers 16.糖醋小排Sweet-and-sour spareribs 17.香辣小龙虾Braised Baby Lobster with Hot Spicy Sauce 18.红烧大肠Braised Large Intestine

中国菜谱英文翻译大全

中国菜谱英文翻译大全 凉菜类 1、白菜心拌蜇头Marinated Jellyfish and Chinese Cabbage in Vinaigrette 2、白灵菇扣鸭掌Mushrooms with Duck Feet 3、拌豆腐丝Shredded Tofu with Sauce 4、白切鸡Boiled Chicken with Sauce 5、拌双耳Tossed Black and White Fungus 6、冰梅凉瓜Bitter Melon in Plum Sauce 7、冰镇芥兰Chinese Broccoli with Wasabi 8、朝鲜辣白菜Korean Cabbage in Chili Sauce 9、朝鲜泡菜Kimchi 10、陈皮兔肉Rabbit Meat with Tangerine Flavor 11、川北凉粉Clear Noodles in Chili Sauce 12、刺身凉瓜Bitter Melon with Wasabi 13、豆豉多春鱼Shisamo in Black Bean Sauce 14、夫妻肺片Pork Lungs in Chili Sauce 15、干拌牛舌Ox Tongue in Chili Sauce 16、干拌顺风Pig Ear in Chili Sauce 17、怪味牛腱Spiced Beef Shank 18、红心鸭卷Sliced Duck Rolls with Egg Yolk 19、姜汁皮蛋Preserved Eggs in Ginger Sauce 20、酱香猪蹄Pig Feet Seasoned with Soy Sauce 21、酱肘花Sliced Pork in Soy Sauce 22、金豆芥兰Chinese Broccoli with Soy Beans 23、韭黄螺片Sliced Sea Whelks with Hotbed Chives 24、老北京豆酱Traditional Beijing Bean Paste 25、老醋泡花生Peanuts Pickled in Aged Vinegar 26、凉拌金针菇Golden Mushrooms and Mixed Vegetables 27、凉拌西芹云耳Celery with White Fungus 28、卤水大肠Marinated Pork Intestines 29、卤水豆腐Marinated Tofu 30、卤水鹅头Marinated Goose Heads 31、卤水鹅翼Marinated Goose Wings 32、卤水鹅掌Marinated Goose Feet 33、卤水鹅胗Marinated Goose Gizzard 34、卤水鸡蛋Marinated Eggs 35、卤水金钱肚Marinated Pork Tripe 36、卤水牛腱Marinated Beef Shank 37、卤水牛舌Marinated Ox Tongue 38、卤水拼盘Marinated Meat Combination 39、卤水鸭肉Marinated Duck Meat

中国菜谱英文翻译大全

中国菜谱英文翻译大全 Artichoke||朝鲜蓟Broccoli||西兰花 Cabbage||卷心菜 Pumpkin||南瓜 Gingko||银杏 Cabbage||卷心菜 Cucumber||黄瓜 Celery||芹菜 Carrot||胡萝卜 Potato||土豆 Chives||小葱 Asparagus||芦笋 Spinach||菠菜 Bean sprout||豆芽 Bean curd||豆腐 Pickle||泡菜 Garlic||蒜 Dried tomato||西红柿干 Lotus root||藕 Vegetable Ginger||姜 Saffron||藏红花 Zucchini||西葫芦 Haircut bean||姜豆 Yam||山药 Gingko||银杏 Turnip||芜箐 Wood ear mushroom||木耳 Wild mushroom||野生菌 Cheery tomato||小西红柿 Wild mushroom||野生菌 Sun-dried tomato||晒干的西红柿Daikon||白萝卜 Carrot||胡萝卜 Radish||小胡萝卜 Tomato||蕃茄

Parsnip||欧洲萝卜 Bok-choy||小白菜 long napa suey choy||大白菜Spinach||菠菜 Cabbage||卷心菜 Potato||马铃薯 russet potato||褐色土豆 Sweet potato||红薯红苕Eggplant||茄子 Celery||芹菜 Celery stalk||芹菜梗 Asparagus||芦笋 Lotus root||莲藕 Cilantro||芫荽叶 Cauliflower||白花菜 Broccoli||绿花菜 Spring onions scallion||或green onion||葱 Zucchini||美洲南瓜西葫芦Mushroom||洋菇 Chives Flower||韭菜花 shallot||葱 Red cabbage||紫色包心菜Squash pumpkin||南瓜 acorn squash||小青南瓜Watercress||西洋菜豆瓣菜 Baby corn||玉米尖 Sweet corn||玉米 Bitter melon||苦瓜 Beet||甜菜 chard||甜菜 Onion||洋葱 lima bean||青豆 Brussels sprout||球芽甘蓝小包菜Garlic||大蒜 Ginger root||姜 Leeks||韭菜 Scallion green onion||葱Mustard&cress||芥菜苗Artichoke||洋蓟 Escarole||菊苣,茅菜 Chilly||辣椒 Green Pepper||青椒 Red pepper||红椒

常用中国菜名英文翻译

常用中国菜名英文翻译

常用中国菜名英文翻译 cuisine 烹饪，菜系 早餐~饭类~面类~ 烧饼clay oven rolls 油条fried bread stick 水饺boiled dumplings 蒸饺steamed dumplings 馒头steamed buns 皮蛋100-year egg 咸鸭蛋salted duck egg 豆浆soybean milk 稀饭rice porridge 白饭plain white rice 糯米饭glutinous rice 卤肉饭braised pork rice 蛋炒饭fried rice with egg 地瓜粥sweet potato congee 甜点~ 糖葫芦tomatoes on sticks 长寿桃longevity peaches 芝麻球glutinous rice sesameballs 麻花hemp flowers 馄饨面wonton & noodles 刀削面sliced noodles 麻辣面spicy hot noodles 麻酱面sesame paste noodles 乌龙面seafood noodles 榨菜肉丝面pork , pickled mustard green noodles 米粉rice noodles 汤类~点心~素食家常菜~ 鱼丸汤fish ball soup 贡丸汤meat ball soup 蛋花汤egg & vegetable soup 蛤蜊汤clams soup 紫菜汤seaweed soup 酸辣汤sweet & sour soup 馄饨汤wonton soup

各种菜谱的英文翻译

各种菜谱的英文翻译 to with beef in sour soup 石锅无骨48元bonless meat in stone pot 生煎黄鱼鲞大68元中58元pan fried dried yellow fish 虫草花木耳煮丝瓜38元boiled loofah with agaric and aweto 金玉满堂38元Treasures fill the home 陈麻婆鱼豆腐38元amapo fish tofu 法式煎鹅肝配黑椒汁88元/位french style fried goose liver with black pepper sauce 鹅肝炒时蔬68元/fried goose liver with seasonal vegetables 鲽鱼排骨豆腐煲68元spareribs and Flatfish with tofu pot 皮虾白菜粉32元Cabbage vermicelli with shrimp 鲍鱼烧肉38元/位braised meat with abalone 鲍菇炒爽肉38元fried Boletus of the steppes with meat 双辉百饺银鳕鱼38元codfish with double-kind dessert dumpling 腊味银丝娃娃菜28元preserved meat with yellow bean Sprouts and baby cabbage 参须烧鹿筋88元braised deer tendon with Gensing 木瓜百合炒虾球88元fried shrimp ball with Papaya and lily 酸菜牡蛎鲅鱼丸48元Oyster with Mackerel ball with mustard cabbage 椒丝腐乳浸牛展58元soaked beef shank with pepper and preserved bean curd 滋补羊排88元nourish lamb steak 茶树菇金钱肚丝58元southers popiar mushroom with golden coin tripe slices 炸烹虾段68元fried shrimp sections 金丝吊三果58元gold thread with three nuts 翠衣虾球配烧麦26元位shrimp ball with shaomai and vegetables 焗卤牛排配香草粉88元spiced beef steak with Vanilla powder 津门四喜碗68jinmen four happiness bowl 椒香卤烧羊排88 pepper flavour braised lamb steak 秘制剁椒大鱼头48半只special large fish head with chopped pepper 海王蒸土鸡蛋32 steamed home run chicken egg with seafood king 干锅针笋36 Griddle cooked needle bamboo 石锅黑椒牛仔骨78位fried beef ribs with black pepper in stone pot 油盖茄子68例oily eggplant 鱼香茄骨煲38元fish flavour eggplant with bone pot 碧绿时蔬浸海龙38元soaked Sea Dragon with green seasonal vegetables 咸柠檬炖牛尾18元stewed beef tail with salt lemon 三鸡炖水律蛇28元stewed Rat snake with three chicken 凉瓜鱼唇羹38元/位fish snout with bitter gourd soup 准杞炖乳鸽28元stewed Chinese wolfberry with spring pigeon

(很全)中文菜谱英文翻译教学文案

拔丝莲子Lotus Seeds in hot toffee 拔丝苹果Apple in hot toffee 拔丝山药Chinese yam in hot toffee 拔丝香蕉Banana in hot toffee 2.番茄炒蛋Scrambled eggs with tomatoes 3.鱼香茄子Fish-flavored eggplant 4.川味回锅Szechuan double cooked pork slices 5.鱼香肉丝Shredded pork with garlic sauce 6.香酥大排Sweet-and-sour loins 7.咖喱鸡块Creamy curried chicken 8.蚝油牛肉Sliced beef sauteed in oyster sauce 9.宫爆鸡丁Sauted diced chicken with peanuts and chili 10.红烧带鱼Braised Ribbonfish 11.青椒肉丝Shredded pork with green pepper 12.百叶结烧肉Beancurd leaf rolls with minced pork 13.泡菜鸡肫Pickled vegetables chicken liver and gizzard 14.香炸鸡翅Savoury and crisp chicken 15.泡椒鸡爪Chicken Feet with Pickled Peppers 16.糖醋小排Sweet-and-sour spareribs 17.香辣小龙虾Braised Baby Lobster with Hot Spicy Sauce 18.红烧大肠Braised Large Intestine 19.蒜苔腊肉Fried salty & dried meat with scallion 20.秘制叉烧Special broiled pork 21.香嫩牛腩Beef tenderloin chunks 22.秘制鸭腿Special duck leg 23.美国火鸡America turkey 24.孜然兔肉Cumin rabbit 25.周记招牌House ZhouJi 26.香辣猪蹄Fried chilili Pig's Knuckle 27.馋嘴鲶鱼Slobbering catfish 28.泡椒牛蛙Fried Bullfrog with Pickled Pepper 苦菊皮蛋花生: Sauced Chrysanthemum, Preserved Eggs with Peanuts 黄瓜猪耳朵: sliced cold cucumber with Stewed Pig’s Ear 金针蘑伴黄瓜: sliced cold cucumber with needle mushroom 孜然羊肉fried lamb with cumin 葱爆羊肉fried mutton slice with green scallion 红烧肘子pork leg braised in brown sauce 红烧排骨spareribs with brown sauce 糖醋里脊pork fried with sugar and vinegar dressing , pork fillet with sweet and sour sauce 尖椒肥肠Fried Pork Intestines with Hot Pepper 炸里脊：Fried Pork Filet 溜肚条: Quick-Fried Pork Tripe Slices.

中文菜谱常见翻译方法(终审稿)

中文菜谱常见翻译方法公司内部档案编码：[OPPTR-OPPT28-OPPTL98-OPPNN08]

中文菜谱常见翻译方法 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。菜单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。其次要讲清楚的是菜的用料，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，希望下面的英文翻译对诸位在翻译公司工作的同行有所帮助： 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 spareribs 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 海蛰 jellyfish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’s paw鱼翅shark’s fin 燕窝bird’s nest 2．煮前的准备工作 去骨 boning 例如，去骨鸭掌打鳞 scaling 例如，去鳞鱼 scaled fish 剥/去皮 skinning 例如，去皮田鸡 skinned frogs 脱壳 shelling 例如，虾仁 shelled shrimps 腌制 pickling 例如，咸酸菜 pickled vegetables 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sliced meat / fish 或 meat / fish slices 肉丝 shredded meat 或pork shreds肉/鸡丁 diced pork / chicken 或meat / chicken cubes 肉末minced meat肉丸 meat balls 肉馅 meat filling 4. 中餐菜单翻译法 （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。

最全的中国菜英文翻译

最全的中国菜英文翻译 中式早点 烧饼 Clay oven rolls 油条 Fried bread stick 韭菜盒 Fried leek dumplings 水饺 Boiled dumplings 蒸饺 Steamed dumplings 馒头 Steamed buns 割包 Steamed sandwich 饭团 Rice and vegetable roll 蛋饼 Egg cakes 皮蛋 100-year egg 咸鸭蛋 Salted duck egg 豆浆 Soybean milk 稀饭 Rice porridge 白饭 Plain white rice 油饭 Glutinous oil rice 糯米饭 Glutinous rice 卤肉饭 Braised pork rice 蛋炒饭 Fried rice with egg 地瓜粥 Sweet potato congee 馄饨面 Wonton ＆ noodles 刀削面 Sliced noodles 麻辣面 Spicy hot noodles 麻酱面 Sesame paste noodles 鸭肉面 Duck with noodles 鳝鱼面 Eel noodles 乌龙面 Seafood noodles 榨菜肉丝面 Pork , pickled mustard green noodles 牡蛎细面 Oyster thin noodles 板条 Flat noodles 米粉 Rice noodles 炒米粉 Fried rice noodles 冬粉 Green bean noodle 鱼丸汤 Fish ball soup 贡丸汤 Meat ball soup 蛋花汤 Egg ＆ vegetable soup 蛤蜊汤 Clams soup 牡蛎汤 Oyster soup 紫菜汤 Seaweed soup 酸辣汤 Sweet ＆ sour soup 馄饨汤 Wonton soup 猪肠汤 Pork intestine soup

(很全)中文菜谱英文翻译

拔丝莲子 Lotus Seeds in hot toffee 拔丝苹果 Apple in hot toffee 拔丝山药 Chinese yam in hot toffee 拔丝香蕉 Banana in hot toffee 2.番茄炒蛋 Scrambled eggs with tomatoes 3.鱼香茄子 Fish-flavored eggplant 4.川味回锅 Szechuan double cooked pork slices 5.鱼香肉丝 Shredded pork with garlic sauce 6.香酥大排 Sweet-and-sour loins 7.咖喱鸡块 Creamy curried chicken 8.蚝油牛肉 Sliced beef sauteed in oyster sauce 9.宫爆鸡丁 Sauted diced chicken with peanuts and chili 10.红烧带鱼 Braised Ribbonfish 11.青椒肉丝 Shredded pork with green pepper 12.百叶结烧肉 Beancurd leaf rolls with minced pork 13.泡菜鸡肫 Pickled vegetables chicken liver and gizzard 14.香炸鸡翅 Savoury and crisp chicken 15.泡椒鸡爪 Chicken Feet with Pickled Peppers 16.糖醋小排 Sweet-and-sour spareribs 17.香辣小龙虾 Braised Baby Lobster with Hot Spicy Sauce 18.红烧大肠 Braised Large Intestine 19.蒜苔腊肉 Fried salty & dried meat with scallion 20.秘制叉烧 Special broiled pork 21.香嫩牛腩 Beef tenderloin chunks 22.秘制鸭腿 Special duck leg 23.美国火鸡 America turkey 24.孜然兔肉 Cumin rabbit 25.周记招牌 House ZhouJi 26.香辣猪蹄 Fried chilili Pig's Knuckle 27.馋嘴鲶鱼 Slobbering catfish 28.泡椒牛蛙 Fried Bullfrog with Pickled Pepper 苦菊皮蛋花生: Sauced Chrysanthemum, Preserved Eggs with Peanuts 黄瓜猪耳朵: sliced cold cucumber with Stewed Pig’s Ear 金针蘑伴黄瓜: sliced cold cucumber with needle mushroom 孜然羊肉 fried lamb with cumin 葱爆羊肉fried mutton slice with green scallion 红烧肘子pork leg braised in brown sauce 红烧排骨spareribs with brown sauce 糖醋里脊pork fried with sugar and vinegar dressing , pork fillet with sweet and sour sauce 尖椒肥肠Fried Pork Intestines with Hot Pepper 炸里脊：Fried Pork Filet 溜肚条: Quick-Fried Pork Tripe Slices.