美食译苑——中文菜单英文译法2 page9-18

翻译的原则Principles of

Translation

中餐菜单的翻译涉及到菜品的原料、烹饪方法，中餐的菜名还涉及到人名、地名和一些特有品名的独有叫法。经多方讨论，对中文菜单的英译制定如下的翻译原则：

一、以主料为主，配料或配汁为辅的翻译原则

1. 菜肴的主料和配料

Chinese Mushrooms with Pine Nuts

2. 菜肴的主料和配汁主料+ with / in

+ 汤汁（Sauce）如：冰梅凉瓜Bitter Melon

in Plum Sauce

二、以烹制方法为主，原料为辅的翻译原则

1. 菜肴的做法和主料做法（动词过去分

and White Fungus

2. 菜肴的做法、主料和配料做法(动词过去分词)

+ 主料（名称/形状）+ 配料如：豌豆辣牛肉Sautéed

Spicy Beef and Green Peas

3. 菜肴的做法、主料和汤汁

做法(动词过去分词) + 主料（名称/形状）+ with / in + 汤

汁如：川北凉粉Tossed Clear Noodles with Chili Sauce

三、以形状、口感为主，原料为辅的翻译原则

1. 菜肴形状或口感以及主配料

形状/口感+ 主料如：玉兔馒头

Rabbit-Shaped Mantou

脆皮鸡Crispy Chicken

2. 菜肴的做法、形状或口感、做法以及主配料做法（动

词过去分词）+ 形状/口感+ 主料+ 配料如：小炒黑山羊

Sautéed Sliced Lamb with Pepper and Parsley

四、以人名、地名为主，原料为辅的翻译原则

1. 菜肴的创始人（发源地）和主料

人名（地名）+ 主料如：麻婆豆腐 Mapo Tofu (Sautéed Tofu in Hot and

Spicy Sauce)广东点心 Cantonese Dim

Sum

2. 介绍菜肴的创始人（发源地）、主配料及做

法做法（动词过去式）+ 主辅料 + 人名/地名 + Style 如：四川辣子鸡 Spicy Chicken, Sichuan Style

北京炸酱面Noodles with Soy Bean Paste, Beijing Style

五、体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则

1.具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。

如：饺子Jiaozi包

子Baozi馒头

Mantou花卷

Huajuan烧麦

Shaomai

2.具有中国特色且已被国外主要英文字典收录的，使用汉语方言拼写或音译拼写的菜名，仍保留其

原拼写方式。如：豆腐Tofu宫保鸡丁

Kung Pao Chicken馄饨Wonton

3. 中文菜肴名称无法体现其做法及主配料的，使用汉语拼音，并在后标注英文注释。

如：佛跳墙Fotiaoqiang ( Steamed Abalone with Shark's Fin and Fish Maw in Broth )

锅贴Guotie ( Pan-Fried Dumplings )窝头Wotou ( Steamed Corn/Black Rice Bun )

蒸饺Steamed Jiaozi ( Steamed Dumplings )油条Youtiao ( Deep-Fried Dough

Sticks )汤圆Tangyuan ( Glutinous Rice Balls )粽子Zongzi ( Glutinous Rice

Wrapped in Bamboo Leaves )

元宵Yuanxiao ( Glutinous Rice Balls for Lantern Festival )驴打滚儿L

ǘdagunr ( Glutinous Rice Rolls Stuffed with Red Bean Paste )艾窝窝

Aiwowo ( Steamed Rice Cakes with Sweet Stuffing )豆汁儿Douzhir

( Fermented Bean Drink )

六、可数名词单复数使用原则

菜单中的可数名词基本使用复数，但在整道菜中只有一件或太细碎无法数清的用单数。

如：蔬菜面Noodles with Vegetables葱爆羊肉

Sautéed Lamb Slices with Scallion

七、介词in和with在汤汁、配料中的用法

1. 如主料是浸在汤汁或配料中时，使用in连接。如：豉汁

牛仔骨Steamed Beef Ribs in Black Bean Sauce

2. 如汤汁或蘸料和主料是分开的，或是后浇在主菜上的，则用with连接。

如：泡椒鸭丝Shredded Duck with Pickled Peppers

八、酒类的译法原则

进口酒类的英文名称仍使用其原文，国产酒类以其注册的英文为准，如果酒类本身没有英文名称的，则使用其中文名称的汉语拼音。

第一章中餐

Chinese Cuisine

Classifications of

Chinese Cuisine

1.

中国各地不同的地理气候、资源物产,以及由此形成的饮食习惯，造就了各具特色的地方菜系，有“四大风味”、“八大菜系”之说。

“四大风味”，是指以鲁（山东）、川（四川）、粤（广东）、淮扬（扬州）为代表的地方风味；“八大菜系”是指由上述四种有代表性的风味发展而来的地方菜系，包括鲁菜（山东菜）、川菜（四川菜）、湘菜（湖南菜）、粤菜（广东菜）、闽菜（福建菜）、苏菜（江苏菜）、浙菜（浙江菜）、徽菜（安徽菜）。

从小吃到大餐，中国各地名吃举不胜举，千滋百味的名馔佳肴折射出中国深厚的饮食文化传统和个性鲜明的地域文化。

In China, different geography, climate, resources, produce and food habits combine to form characteristic local cuisines, namely, the "four flavors" and "eight regional cuisines".

The "four flavors" refer to those of Shandong, Sichuan, Guangdong and Huai Yang (Yangzhou). The "eight regional cuisines" refer to the local modifications of the "four flavors", including Shandong Cuisine, Sichuan Cuisine, Hunan Cuisine, Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine and Anhui Cuisine.

From the dishes served at family meals to lavish banquets, local famous foods are too numerous to list, and the delicious foods of all kinds of taste reflect the highly developed tradition of food culture and the characteristic regional cultures of China.

注：请点击文中的绿色按钮播放相应音频

1.1. 鲁菜Lu Cuisine (Shandong Cuisine)

鲁菜是中国影响最大、流传最广的菜系

之一。鲁是山东省的简称，山东是中国

古文化发祥地之一，地处黄河下游，气

候温和，境内山川纵横，河湖交错，沃

野千里，物产丰富。其粮食产量目前居

中国第三位，蔬菜种类多，品质优良，

是中国重要的蔬菜产地。

山东是孔子的故乡所在地，鲁菜处处体现着孔子“食不厌精，脍不厌细”的饮食理念，讲究调味纯正，口味偏于咸鲜，具有鲜、嫩、香、脆的特色。常用的烹调技法有30种以上，尤擅“爆、炒、烧、塌、扒”。

明、清两代，鲁菜已是宫廷御膳主体。

以清代国宴规格设置的“满汉全席”，使用

全套银餐具，196道菜，全是山珍海味，

可谓奢华至极。

作为北方第一菜系，喜庆寿诞的高档宴

席和家常菜的许多基本菜式都是由鲁菜

发展而来的，不仅如此，鲁菜对京、津、

东北等地特色风味菜肴的形成还有着重

要的影响。山东人豪爽好客，特别讲究

待客之道，惟恐客人吃不饱、吃不好，

因此菜量很大，在山东人家做客要有一

吃到底的心理准备。

Lu Cuisine is one of the most influential and

popular cuisines in China. “Lu” is short for Shandong Province, which is one of the cradles of Chinese ancient culture. With mountains towering and rivers meandering throughout the province, it boasts vast fertile fields and abundant produce. Its grain output ranks third in China, and it also has many kinds of high-quality vegetables.

Shandong is the home province of Confucius, and Shandong Cuisine embodies the dining concept of "Eat no food but what's of the best quality; eat no meat but what's finely minced". It emphasizes purity of the seasonings and is a little salty. It features freshness, tenderness, aroma and crispness. There are over 30 kinds of common cooking techniques, of which, "bao (quick stir-frying), chao (frying), shao (stewing), ta (boiling) and pa (braising)" are outstanding.

In the Ming and Qing dynasties (1368-1911), Shandong Cuisine was the main style of imperial meals. The "Feast of Complete Manchu-Han Courses", established in accordance with the state banquet of the Qing Dynasty court, adopted a banquet of 196 courses served on silver platters, including delicacies of every kind as luxurious as possible.

As the first cuisine of north China, many basic courses of high-class feasts prepared for festivals and birthdays were developed based on Shandong cuisine. It also had an important influence on the formation of the local cuisines of Beijing, Tianjin and northeast China. The people of Shandong Province are good-hearted, keep open doors, and pay special attention to treating guests well to ensure they leave full and well satisfied. Hence, the dishes served are more than sufficient, and family guests never go hungry.

Yellow River Fish

are cooked in a

糖醋黄河鲤鱼：此菜选用黄河鲤鱼烹制而成，成菜后外焦里嫩，香酥、酸甜、稍咸。

德州扒鸡：鸡皮光亮，色泽红润，肉质肥嫩。热吃时，手提鸡骨一抖，骨肉随即分离，香气扑鼻，味道鲜美，是德州传统风味。

1.2.川菜Chuan Cuisine (Sichuan Cuisine) particular way, so that they are crisp outside and tender inside. The dish is savory and crisp, sour and sweet and a little salty.

Dezhou Stewed Chicken: The chicken skin is bright and ruddy, and the meat is fat and tender. When eating it hot, diners simply grip the feet and shake it, and the meat separates from the bones. Sweet-smelling and tasty, it is the traditional flavor of Dezhou.

川菜是一种发展较早的风味菜系，其发源

地孕育了中国古代的巴蜀文化。据中国古籍记载，早在两千多年前，当地就已有卤水、岩盐、川椒、姜等调味品，在当地发掘的出土文物中，可见各种青铜和陶质食具，足见其烹饪技术形成之早。

16世纪初，川菜运用引进种植的辣椒调味，继承巴蜀之地早就形成的“尚滋味”、“好辛香”的调味传统，并进一步发展。19世纪末20世纪初，逐步形成一个地方风味极其浓郁的体系。如今，川菜不仅在中国各地有着广泛的影

Sichuan Cuisine is a local cuisine that developed in early times, forming part of the culture of ancient Sichuan in Southwestern China. According to ancient texts, more than two thousand years ago, there were already such seasonings as brine, rock salt, pepper, ginger and so on. Various items of bronze and pottery tableware have been found among excavated cultural relics, showing the great age of the cooking techniques.

In the beginning of the 16th century, Sichuan Cuisine used local pepper as seasoning and inherited the seasoning tradition of "paying attention to the taste" and "attaching importance to pungency" and developed it further. At the turn of the 19th and 20th centuries, it gradually became a system with strong local characteristics. Now, Sichuan Cuisine is widely enjoyed all over

China and has spread to many

countries.

Mention Sichuan Cuisine

and tongue-numbing and spicy

tastes come to mind.

Seasonings are very important

in Sichuan Cuisine and many

different flavors abound,

which can be seen from

seasonings such as scallion,

ginger, garlic, chili, pepper,

Chinese pepper, vinegar,

Pixian County bean paste,

fermented glutinous rice wine,

sugar, salt and so on.

响，食者众多，而且已遍及世界许多国家If the cook is skillful euough, seven flavors —sour, sweet, 和地区。bitter, spicy, tongue-numbing, aromatic and salty should be 一提起川菜，人们的印象中似乎只有detected. 麻、辣两味。其实川

Sichuan enjoys a reputation

as a "land of abundance". 菜特别注重调味，味 Covering an area of 560,000 型也相当丰富，单看 square kilometres, it yields 调料就可见一斑—— rich cooking ingredients. 葱、姜、蒜、辣椒、 Sichuan Cuisine boasts more 胡椒、花椒、醋、 than 4,000 courses, divided 郫县豆瓣酱、醪糟、 into five types, such as feast 糖、盐，不一而足。 dishes, refreshment dishes, 只要巧施厨艺，就能 home-style dishes, steamed

精心调和成酸、甜、 dishes and characteristic snacks. 咸等 7种滋

味。

苦、辣、麻、香、 There are nearly 40 kinds of

common cooking techniques, 府之国”之称，

56

四川素有“天 especially sautéing, frying, stir- frying without stewing, dry

万平方公里境内，物

产富庶。烹饪原料多

frying, home-style frying and so

而广。川菜拥有 4000多个菜肴点心品种， on. Most are economic and flavorful home style dishes,

是由筵席菜、便餐菜、家常菜、三蒸九扣 simple and fresh.

菜、风味小吃 5个大类组成的，常用烹调

Mapo (meaning "pockmarked lady " in Chinese) Tofu

技法近 40种，长于小煎、小炒、干煸、干 (Sautéed Tofu in Hot and Spicy Sauce): It is a traditional 烧、家常烧等技法。菜品多为经济可口的 flavorful dish. It is said that towards the end of the reign 大众家常菜，风格朴实清新。 of Tongzhi (1862-1875) of the Qing Dynasty, there was 麻婆豆腐：为四川省的传统风味菜 a lady surnamed Chen, who was pockmarked but was a 肴。相传在清朝同治末年，成都有位陈姓 very good cook. The tofu in her restaurant was especially 妇女脸上生有麻子，但烧得一手好菜，经 tasty with spicy, tongue-numbing flavor and bright red 营餐馆以豆腐的味道最为特别，麻辣味 color, which was deeply loved by her customers. 鲜、色泽红亮，深受群众喜爱，因而得 Fish-Flavored Shredded Pork (Sautéed Shredded 名。

Pork with Spicy Garlic Sauce): Its meat is red and tender. 鱼香肉丝：色红肉嫩，鱼香味突出。 It imitates the seasoning and method of cooking fish, 因模仿民间烹鱼的调料和方法制作，故名 hence its name.

鱼香。

Twice Cooked Pork Slices (Sautéed Sliced Pork with 回锅肉：红绿相衬，咸中带甜，微辣 Pepper and Chili): Its color is red and green; its taste is 醇鲜、味浓而香，是四川的传统菜肴。

salty with a little sweet and spicy flavor and it is fragrant.

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

中国菜名标准英文翻译

中国菜的分类Classifications of Chinese Cuisine 1.八大菜系Eight Famous Cuisines 鲁菜Lu Cuisine (Shandong Cuisine) 川菜Chuan Cuisine (Sichuan Cuisine) 粤菜Yue Cuisine (Guangdong Cuisine) 闽菜Min Cuisine (Fujian Cuisine) 苏菜Su Cuisine (Jiangsu Cuisine) 浙菜Zhe Cuisine (Zhejiang Cuisine) 湘菜Xiang Cuisine (Hunan Cuisine) 徽菜Hui Cuisine (Anhui Cuisine) 2.菜品分类Types of Courses 凉菜类Cold Dishes 热菜类Hot Dishes 汤羹粥煲类Soups, Congees and Casseroles 主食和小吃Main Food and Snacks 西餐Western Cuisine 开胃菜(头盘及沙拉类)Appetizers and Salads 汤类Soups 副菜Entrées 主菜Main Courses 配菜Side Dishes 甜点Desserts 饮品Drinks 一、酒精类饮品Alcoholic Beverages 1. 国酒Chinese Wines 2. 洋酒Imported Wines 白兰地与威士忌Brandy and Whisky 金酒与朗姆酒Gin and Rum 伏特加与龙舌兰Vodka and Tequila 利口酒和开胃酒Liqueurs and Aperitifs 红酒Red Wine 二、不含酒精类饮品Non-Alcoholic Beverages 三、中国饮品文化Chinese Drinking Culture 1. 中国茶文化Chinese Tea Culture 2. 中国酒文化Chinese Wine Culture

中文菜单翻译成英文

《中文菜单英文译法》 目录Table of Contents 翻译的原则Principles of Translation 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 Fins 海鲜类Seafood 蔬菜类Vegetables 豆腐类Tofu 燕窝类B ird’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V odka 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 翻译的原则 一、以主料为主、配料为辅的翻译原则 1、菜肴的主料和配料 主料（名称/形状）+ with + 配料 如：白灵菇扣鸭掌Mushrooms with Duck Webs 2、菜肴的主料和配汁 主料+ with/in + 汤汁（Sauce） 如：冰梅凉瓜Bitter Melon in Plum Sauce 二、以烹制方法为主、原料为辅的翻译原则 1、菜肴的做法和主料 做法（动词过去分词）+主料（名称/形状） 如：火爆腰花Sautéed Pig Kidney 2、菜肴的做法、主料和配料 做法(动词过去分词)+主料（名称/形状）+ 配料 如：地瓜烧肉Stewed Diced Pork and Sweet Potatoes 3、菜肴的做法、主料和汤汁 做法(动词过去分词)+主料（名称/形状）+ with/in +汤汁 如：京酱肉丝Sautéed Shredded Pork in Sweet Bean Sauce 三、以形状、口感为主、原料为辅的翻译原则 1、菜肴形状或口感以及主配料 形状/口感+ 主料 如：玉兔馒头Rabbit-Shaped Mantou 脆皮鸡Crispy Chicken 2、菜肴的做法、形状或口感、做法以及主配料 做法（动词过去分词）+ 形状/口感+ 主料+ 配料 如：小炒黑山羊Sautéed Sliced Lamb with Pepper and Parsley 四、以人名、地名为主，原料为辅的翻译原则

中文菜单的英文翻译

菜单翻译 精美凉菜：Delicious cold dishes 酱香凤爪：Spiced chicken feet with soy sauce 脆萝卜皮：Crackled radish 五香牛展：Spiced beef shin 五香牛根：Spiced beef tissue 蒜泥白肉：Sliced pork with garlic sauce 拂手瓜丝：Cold sliced melon 旗花西芹：Qihua Celery 拍黄瓜：Shredded cucumber 醉花生：Drunken peanut 快餐套餐：Fast foods and set meals 烧鹅饭：Roasted goose with rice 白切鸡饭：Plain chicken with rice 叉鹅（叉鸡）饭：Sweet marinate and grill goose (chicken) with rice 咖喱牛腩饭：Curry beef brisket with rice 洋葱茄汁猪扒饭：Pork-chop rice with onion and tomato sauce 香芋排骨饭：Taro Chop with rice 菜远蘑菇肉片饭：Fried sliced pork with mushroom and vegetable heart on rice 鲍汁捞饭：Rice boiled with abalone sauce 粉面美食：Delicious wheaten foods and noodles 鲜虾云吞汤面：Shrimp won-ton noodles 净云吞：Won ton 牛腩汤面：Noodles with beef brisket 金钱肚汤面：Beef stomach noodles 火腿蛋汤面：Noodles with ham and egg 鲍汁捞面：Abalone juice noodles 酸汤面：Vinegar soup noodles 油泼面：Oil-splashing noodles 特色生滚粥：Special congees 补血养颜鳝皇粥：Nourishing eel congee 健脾暖胃田鸡粥：Healthful frog congee 新澳洲鲍鱼粥：Fresh Australian abalone congee 深海星斑粥：Lethrinus nebulosus fish congee 姜丝牛肉粥：Ginger beef congee 水库鱼骨腩粥：Reservoir fish congee 皮蛋瘦肉粥：Pork and preserved egg congee 和味手撕鸡粥：Hand-shredded chicken congee 白粥：Plain congee 银座茶语: Ginza-tea cafe 位置：银座茶语大堂吧位于酒店一层Location: Ground floor of the Hotel 客房送餐电话：（内线）5550 Room service: (Ext.) 5550 营业时间：早7：00至凌晨1：00 Open: 7:00 am---1:00am

中文菜单英文译法

“麻婆豆腐”翻译成“Bean curd made by a pock-marked woman”(满脸雀斑的女人制作的豆腐)，“夫妻肺片”翻译成“Husband and Wife's lung slice”(丈夫和妻子的肺切片)，“童子鸡”翻译成“Chicken Without Sexual Life”(没有过性生活的鸡)……这些让中外食客啼笑皆非、莫名其妙的菜单的翻译，将在北京奥运会期间乃至以后渐渐消失，代之以最新统一的翻译方法。 此前，类似于前面所提的菜名翻译的笑话很多，再如“四喜丸子”被翻译成“四个高兴的肉团”、“红烧狮子头”被译成“烧红了的狮子头”等，不一而足。为了杜绝在奥运会期间贻笑大方，给国外游客带来不便，或引发国际笑话，北京市旅游局去年8月就拟出一份《中文菜名英文译法》的讨论稿，对外公布并征求市民建议。 通过各个途径，征求了广大民众的建议后，经过半年多的征求意见、讨论和修改，北京市旅游局日前出台了统一的《中文菜单英文译法》。北京城八区三星级以上饭店从6月12日起就可前往北京市旅游局饭店餐饮管理处领取。 据悉，《中文菜单英文译法》是为提高北京奥运会期间服务接待水平，规范北京市饭店业、餐饮业菜单英文译法而由北京旅游局和北京外办出版编辑的，对中国将近3000个菜品的名字做了英文的翻译。

记者看到，新的菜单中，有些采取了音译加描绘性说明的方式。如麻婆豆腐被翻译成了Mapo Tofu(Stir-Fried Tofu in Hot Sauce)，四喜丸子依然是“Four-Joy Meatballs”（四个高兴的肉团），不过特别加了补充说明“Meat Balls Braised with Brown Sauce”。有的采取了意译，说明了做法，如夫妻肺片的英文翻译统一为Pork Lungs in Chili Sauce，清蒸童子鸡为Steamed Spring Chicken。 奥运英语小百科：《中文菜单英文译法》 中餐Chinese Food 冷菜类Cold Dishes 白菜心拌蜇头：Marinated Jellyfish and Chinese Cabbage in Vinaigrette 白灵菇扣鸭掌：Mushrooms with Duck Feet 拌豆腐丝：Shredded Tofu with Sauce 白切鸡：Boiled Chicken with Sauce

菜单英文翻译

菜單英文翻譯原則： 一、以主料為主、配料為輔的翻譯原則 1、菜肴的主料和配料 主料（名稱/形狀）+ with + 配料 如：白靈菇扣鴨掌Mushrooms with Duck Webs 2、菜肴的主料和配汁 主料+ with/in + 湯汁（Sauce） 如：冰梅涼瓜Bitter Melon in Plum Sauce 二、以烹制方法為主、原料為輔的翻譯原則 1、菜肴的做法和主料 做法（動詞過去分詞）+主料（名稱/形狀） 如：火爆腰花Sauteed Pig Kidney 2、菜肴的做法、主料和配料 做法(動詞過去分詞)+主料（名稱/形狀）+ 配料 如：地瓜燒肉Stewed Diced Pork and Sweet Potatoes 3、菜肴的做法、主料和湯汁 做法(動詞過去分詞)+主料（名稱/形狀）+ with/in +湯汁 如：京醬肉絲Sauteed Shredded Pork in Sweet Bean Sauce 三、以形狀、口感為主、原料為輔的翻譯原則 1、菜肴形狀或口感以及主配料 形狀/口感+ 主料 如：玉兔饅頭Rabbit-Shaped Mantou 脆皮雞Crispy Chicken 2、菜肴的做法、形狀或口感、做法以及主配料 做法（動詞過去分詞）+ 形狀/口感+ 主料+ 配料 如：小炒黑山羊Sauteed Sliced Lamb with Pepper and Parsley 四、以人名、地名為主，原料為輔的翻譯原則 1、菜肴的創始人（發源地）和主料 人名（地名）+ 主料 如：麻婆豆腐Mapo Tofu (Sauteed Tofu in Hot and Spicy Sauce) 廣東點心Cantonese Dim Sum 2、介紹菜肴的創始人（發源地）、主配料及做法 做法（動詞過去式）+ 主輔料+ + 人名/地名+ Style 如：北京炒肝Stewed Liver, Beijing Style 北京炸醬面Noodles with Soy Bean Paste, Beijing Style 五、體現中國餐飲文化，使用漢語拼音命名或音譯的翻譯原則 1、具有中國特色且被外國人接受的傳統食品，本著推廣漢語及中國餐飲文化的原則，使用漢語拼音。 如：餃子Jiaozi 包子Baozi 饅頭Mantou 花卷Huajuan 燒麥Shaomai

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

常见中英文菜单翻译

汤soup 羹soup 高汤thin soup; light soup; clear soup; consommé 清汤thin soup; light soup; clear soup; consommé 浓汤thick soup; pottage/potage 老汤soup stock 肉汤broth 骨头汤bone broth 肉片汤soup with meat slices 黄瓜肉片汤soup with meat and cucumber slices 肉片鱼羹sliced meat with fish paste in broth 丸子汤soup with meat balls; pork balls soup 氽丸子soup with meat balls; pork balls soup 肉圆粉丝汤pork balls soup with bean noodles 白肺汤pork lung soup 牛肉汤beef soup 羊肉汤mutton soup 鸡汤chicken soup; soup with chicken 鸡块汤soup with chicken slices; soup with sliced chicken; sliced chicken soup 鸡丝汤soup with shredded chicken; shredded chicken soup 草菇鸡片汤sliced chicken with mushrooms in soup 鸡茸玉米汤corn soup with minced chicken

鸡茸芦笋汤asparagus soup with mashed chicken 鸡茸黄鱼羹yellow croaker potage with minced chicken 鸡杂汤chicken giblets soup 鸡什汤chicken giblets soup 蔬菜鸡什汤chicken giblets soup with vegetables 鸭汤duck soup 火鸭芥菜汤sliced roasted duck with leaf mustered in soup 芥菜鸭汤duck soup with pickled mustard leaves 鸭掌汤duck web soup 竹笋鸭掌汤du ck’s feet with bamboo shoots in soup 鸭肝汤duck liver soup 冬菇鸭杂汤duck giblets soup with black mushrooms 鸭骨菜汤duck bone soup with vegetables 汤泡肫球gizzard balls in soup 三鲜汤soup with fish, shrimps and pork balls 红鱼汤fish soup with tomato 黄鱼羹yellow croaker chowder 鲫鱼汤soup with gold carp; gold carp soup 鱼翅汤soup with shark’s fins 鲍鱼汤soup with abalone; abalone soup 鲍鱼鸡片汤 abalone soup with sliced chicken 鲍鱼芦笋汤 abalone soup with asparagus 干贝汤dried scallop soup; soup with dried scallops 燕窝汤bird‘s nest soup 燕窝羹bird‘s nest soup 蛇羹snake soup; soup with snake 酸辣汤sour and pepper hot soup 豆腐汤bean－cud soup 蔬菜汤vegetables soup 榨菜汤hot pickled tuber mustard soup 榨菜肉丝汤hot pickled tuber mustard soup with shredded pork 榨菜粉丝汤hot pickled tuber mustard soup with bean noodles 什锦瓜丁汤 assorted meat soup with diced white gourd 鸡蛋羹steamed egg custard 鸡蛋汤eggdrop soup; egg soup 木须汤eggdrop soup; egg soup 蛋花汤eggdrop soup; egg soup 蕃茄鸡蛋汤egg soup with tomatoes 锅巴口蘑汤 mushroom soup with fried rice crust

美食译苑——中文菜单英文译法(官方全套完整版)

美食译苑——中文菜单英文译法（官方全套完整版） 中西餐终于有了统一翻译标准。昨日，北京市政府外事办消息，新出版的《美食译苑——中文菜单英文译法》共规范了3102个中西餐饮食名称，其中包括2158个中餐，并向北京市各大餐馆推广。 《美食译苑——中文菜单英文译法》共分三章，分别对中餐、西餐、饮品进行了标准的英文翻译，其中中餐部分细化到八大菜系，包括鲁菜、川菜、闽菜等特色饭菜的介绍和重点翻译。 此次参加翻译的专家不仅有北京外国语大学、清华大学、北京大学等的教授，还邀请了外交部翻译专家、英籍专家、驻外大使等人。翻译团队带头人、北京外国语大学教授陈琳表示，翻译力争让完全不懂中华文化的外国宾客一眼就能看懂。 “童子鸡”译成Chicken without sex(还没有性生活的鸡)，“红烧狮子头”译成Red burned lion head(红烧狮子脑袋)。“上面的译法都很可笑，外国人看了会一头雾水。”陈琳表示，在编制标准译法时，不少菜名都引发了编委会的激烈争议。陈琳介绍，翻译时，还考虑中国文化、国家政策法律、民族问题等。“东坡肘子、宫保鸡丁，翻译时，把历史人名保留了下来；乞丐鸡直接翻译，保留了一个故事；麻婆豆腐不能翻译成‘麻脸老太太做的豆腐’，这对妇女不尊重。”他称。 ☆目录 Table of Contents ·翻译的原则Principles of Translation ·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 Fins 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

2008北京奥运会中文菜单英文译法

北京市菜单英文译法 （讨论稿） 北京市人民政府外事办公室 北京市旅游局 翻译的原则 以主料开头的翻译原则 介绍菜肴的主料和配料 主料（名称/形状）+ with + 配料 如：白灵菇扣鸭掌 Mushrooms with Duck Feet 介绍菜肴的主料和配汁 主料 + with/in + 汤汁（Sauce） 如：冰梅凉瓜 Bitter Melon in Plum Sauce 以烹制方法开头的翻译原则 介绍菜肴的做法和主料 做法（动词过去式）+主料（名称/形 状） 如：火爆腰花Sautéed Pig's K idney 介绍菜肴的做法、主料和配料 做法(动词过去式)+主料（名称/形 状）+ 配料 如：地瓜烧肉 Stewed Diced Pork and Sweet Potatoes 干豆角回锅肉Sautéed Spicy Pork with Dried Beans 介绍菜肴的做法、主料和汤汁 做法(动词过去式)+主料（名称/形状）+ with/in +汤汁 如：京酱肉丝Sautéed Shredded Pork in Sweet Bean Sauce 雪蛤海皇羹Snow Clam and Scallop Soup 以形状或口感开头的翻译原则 介绍菜肴形状或口感以及主配料 形状/口感 + 主料 如：脆皮鸡 Crispy Chicken 介绍菜肴形状或口感、做法及主配料 做法（动词过去式）+ 形状/口感 + 主料 + 配料 如：小炒黑山羊Sautéed Sliced Lamb with Pepper and Parsley 以人名或地名命名的菜肴翻译原则 介绍菜肴的创始人（发源地）和主料 人名（地名）+ 主料 如：麻婆豆腐Mapo Tofu (Stir-Fried Tofu in Hot Sauce) 广东点心 Cantonese Dim Sum 介绍菜肴的创始人（发源地）、主配料及做法 做法（动词过去式）+ 主辅料+ + 人 名/地名 + Style 如：北京炒肝Stewed Liver, Beijing Style 北京炸酱面 Noodles with Soy Bean Paste, Beijing Style 菜单英文译法中汉语拼音的使用原则 具有中国特色的且也被外国人接受的传统食 品，本着推广汉语及中国文化的原则，使用汉 语拼音。 如：饺子 Jiaozi 具有中国特色的且被外国人接受的，但使用的 是地方语言拼写或音译拼写的菜名，仍保留其 拼写方式。 如：豆腐 Tofu 宫保鸡丁 Kung Pao Chicken 杂碎 Chop Suey 馄饨 Wonton 烧麦 Shaomai 中文菜肴名称无法体现其做法及主配料的，使 用汉语拼音，并在后标注英文注释。 如：佛跳墙 Fotiaoqiang--Steamed Abalone with Shark’s Fin and Fish Maw in Broth (Lured by its delicious aroma even the Buddha jumped over the wall to eat this dish.) 锅贴Guotie (Pan-Fried Meat Dumplings) 窝头 Wotou（Steamed Black Rice or Corn Bun） 蒸饺Steamed Jiaozi (Steamed Dumplings) 油条Youtiao (Deep-Fried Dough Sticks) 汤圆 Tangyuan (Glutinous Rice Balls) 咕噜肉 Gulaorou (Sweet and Sour Pork with Fat) 粽子 Zongzi (Glutinous Rice Wrapped in Bamboo Leaves) 元宵 Yuanxiao（Glutinous Rice Balls for Lantern Festival) 驴打滚儿Lǘdagunr（Glutinous Rice Rolls

中国菜单英文翻译大全

中国菜单英文翻译大全 豆腐脑Soybean curd 奶油 cream 赤砂糖! Brown sugar Red sugar 芥蓝!Cabbage mustard kale

紫背天葵 Begonia fimbristipula Hance! 鱼腥草 Houttuynia cordata H. cordata 黄豆芽 Yellow bean sprouts 番薯叶 Sweet potato leaves 牛皮菜! Swiss chard 葡萄叶

Grape leaves 薰衣草 lavender 慈菇 arrowhead 茶树菇!Agrocybe chaxingu Tea tree mushroom 白灵菇 Lark mushroom 香杏片口蘑! Sweet almond slices of dried mushroom

猴头菇 Hericium erinaceus hericium 鹿角菜,! Carrageenan Pelvetia silquosa 羊栖菜! Sargassum fusiforme 鸡骨草! Chicken bone grass 牛蒡叶! Burdock leaves

cactus fruit 白豆 White beans 干葫芦条! Article dried gourds 玉兰片! Soaked bamboo slices 巴戟天! Morinda officinalis Medicinal indianmulberry root 紫苏子

五加皮! Cortex periplocae 柏子仁 Platycladi seed 芦荟花 Aloe flower 骨碎补 Rhizoma drynariae 夜交藤 Caulis Polygoni Multiflori ! Tuber fleeceflower stem

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

中英文菜单翻译

《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

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

中文菜单的翻译

说明：共2862项条目，因为发布的字符数限制，其余（2498—2862）项请见《中文菜单的英文译法（续）》 《中文菜单英文译法》 北京市人民政府外事办公室 目录Table of Contents 翻译的原则Principles of Translation 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 Fins 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 翻译的原则 一、以主料为主、配料为辅的翻译原则 1、菜肴的主料和配料 主料（名称/形状）+ with + 配料 如：白灵菇扣鸭掌Mushrooms with Duck Webs 2、菜肴的主料和配汁 主料+ with/in + 汤汁（Sauce） 如：冰梅凉瓜Bitter Melon in Plum Sauce 二、以烹制方法为主、原料为辅的翻译原则 1、菜肴的做法和主料 做法（动词过去分词）+主料（名称/形状） 如：火爆腰花Sautéed Pig Kidney 2、菜肴的做法、主料和配料 做法(动词过去分词)+主料（名称/形状）+ 配料 如：地瓜烧肉Stewed Diced Pork and Sweet Potatoes 3、菜肴的做法、主料和汤汁 做法(动词过去分词)+主料（名称/形状）+ with/in +汤汁如：京酱肉丝Sautéed Shredded Pork in Sweet Bean Sauce 三、以形状、口感为主、原料为辅的翻译原则 1、菜肴形状或口感以及主配料 形状/口感+ 主料 如：玉兔馒头Rabbit-Shaped Mantou 脆皮鸡Crispy Chicken

美食译苑——中文菜单英文译法2 page9-18

翻译的原则Principles of Translation 中餐菜单的翻译涉及到菜品的原料、烹饪方法，中餐的菜名还涉及到人名、地名和一些特有品名的独有叫法。经多方讨论，对中文菜单的英译制定如下的翻译原则： 一、以主料为主，配料或配汁为辅的翻译原则 1. 菜肴的主料和配料 Chinese Mushrooms with Pine Nuts 2. 菜肴的主料和配汁主料+ with / in + 汤汁（Sauce）如：冰梅凉瓜Bitter Melon in Plum Sauce 二、以烹制方法为主，原料为辅的翻译原则 1. 菜肴的做法和主料做法（动词过去分 and White Fungus 2. 菜肴的做法、主料和配料做法(动词过去分词) + 主料（名称/形状）+ 配料如：豌豆辣牛肉Sautéed Spicy Beef and Green Peas 3. 菜肴的做法、主料和汤汁 做法(动词过去分词) + 主料（名称/形状）+ with / in + 汤 汁如：川北凉粉Tossed Clear Noodles with Chili Sauce 三、以形状、口感为主，原料为辅的翻译原则 1. 菜肴形状或口感以及主配料 形状/口感+ 主料如：玉兔馒头 Rabbit-Shaped Mantou 脆皮鸡Crispy Chicken 2. 菜肴的做法、形状或口感、做法以及主配料做法（动 词过去分词）+ 形状/口感+ 主料+ 配料如：小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley 四、以人名、地名为主，原料为辅的翻译原则 1. 菜肴的创始人（发源地）和主料

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