常用英汉菜名及做法翻译

Lecture 8

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 甲鱼turtle

鸡什giblets 鹿肉venison 鸡脯chicken breast 螃蟹crab

海味seafood 虾shrimp 干贝scallop 海螺whelk

鱿鱼squid 海蜇jellyfish 黄鳝finless eel 鹌鹑quail

野味game 兔rabbit 鸽pigeon 田鸡frog

龙虾lobster 牡蛎oyster 田螺snail 火腿ham

蛇snake 腌肉bacon 香肠sausage

熊掌bear’s paw 鱼翅shark’s fin 燕窝bird’s nest

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Stewed Beef

(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：

狮子头Lion’s Head---- Pork Meat Balls

全家福Happy Family----A combination of shrimps, pork , beef, chicken, lobster and mixed vegetables with brown sauce

(3) 此法可分三种情况：

a. 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with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Shredded Pork with Garlic Sauce

b. 作料+原料。即把作料用作修饰语，放在中心词原料的前面。如：

咖喱牛肉Curry Beef 古老肉Sweet & Sour Pork

c. 以“实”对“虚”法。即舍去中菜名里的喻意、夸张等说法而用平直、明白的英语译出。如：

发财好市Black Moss Cooked with Oysters

彩凤喜迎春Baked Chicken and Fried Quail Eggs

蚂蚁上树V ermicelli with Spicy Minced Pork

龙虎凤大烩Thick Soup of Snake, Cat and Chicken

d. “移药接木”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Barbecued Spare Ribs 饺子Chinese-style Ravioli

e. 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

f. “随机应变”法：原料+地名+Style。应用些法可以灵活地处理一些难以对付的地方风味特色菜名。英译出原料名后，再稍加“点拨”就可以大功告成。如：

广东龙虾Lobster Cantonese Style 麻婆豆腐Bean Curd Sichuan Style

Exercises:

1. From Chinese to English:

中国菜

中国的菜肴品种很多，据统计，中国的各种不同风味的名菜有8000多种，所用各种不同配料也有600多种，各种基本的烹饪方法如烤、炒、煮等也有50多种。

Chinese dishes are known for their variety and abundance. According to statistics, the number of ancient and modern Chinese recipes amounts to over 8000, counting only the well-known ones. The ingredients can be classified into more than 600 categories. There are about 50 different basic ways of cooking such as roasting, stir-frying and boiling.

中国幅员辽阔，各地都有自己的特色，所以有几个菜系说法不一。我看大体上可以分成四个菜系，即北方菜、四川菜、江浙菜和南方菜。

China is a large country and each area has its own specialties, So there have been different opinions on classifying them into different schools. In my opinion, they could be roughly classified into four major schools, namely, the Northern School, the Sichuan School, the Jiangzhe School and the Southern School.

北方菜俗称“京菜”。实际上，京菜的大部分菜式来自鲁菜，即山东菜。因为中国的北方气候寒冷，所以各种菜式选用含卡路里较高的用料，以保证足够的热量。北方菜比较著名的有“北京烤鸭”，“涮羊肉”，“烤羊肉”及各种海鲜、河鲜。

The Northern School is usually called the Beijing School. Dishes of the Beijing School actually come chiefly from the Shandong School (of Shandong Province). Most of the dishes have a high calorie value answering the demands of the cold northern climate. Well-known Beijing dishes include roast Peking duck (a whole roast duck), shuan yang rou(slices of lamb quickly boiled in boiling water and dipped in a sauce before you eat it), roast lamb and a variety of fresh seafood as well as freshwater fish.

川菜选用辣椒、蒜和姜等做调料，构成了川菜独特的麻辣浓味。此外，四川历来出名厨。川菜的用料主要来自山区和河流，因为四川是个内陆省。

Pungent flavor is created by a mixture of spices and condiments, including hot pepper, garlic and ginger. Besides, Sichuan Province has always produced skillful chefs. The ingredients of Sichuan dishes consist of mountain produces and river fish, because Sichuan is an inland province.

涮羊肉是一道蒙古菜。故用内蒙地区的小绵羊肉最好。把羊肉切成极薄的肉片，放入水中涮熟，蘸着配好的多种调料吃，鲜嫩可口，酱料的用料包括酱油、辣椒、姜、麻油、芝麻酱和豆乳乳汁等。

Shuan yang rou is a Mongolian dish, so the lamb from Inner Mongolia is preferably used. The mutton is cut into paper-thin slices and quickly cooked in a pot of boiling water. And then the mutton slices are dipped in a special delicious sauce before eaten. The mutton cooked this way tastes tender and juicy. The special sauce is a mixture of soy sauce, chili, ginger, sesame seed oil, sesame seed paste, preserved bean curd, ect.

江浙菜系，亦称上海菜系。此菜系实际上集合了上海，杭州、苏州及宁波等地的菜式，包括了长江中下游及东部沿海地区。这一地区靠海，周围又有许多江湖，全年盛产各种鱼虾海味。因此，江浙菜或上海菜品种极为丰富。

The Jiangzhe School, which is also called Shanghai School, is actually a collective term for all the cooking styles of the lower reaches of the Y angtze River. It includes Shanghai cooking, Hangzhou cooking, etc. As it is a coastal area and filled with a great number of rivers and lakes, this school has really an infinite variety of dishes with ingredients from the sea, rivers and lakes.

From English to Chinese:

中英30年讲话(Part one)

Paragraph one: (10:08)

In the space of a single generation, relations between the United Kingdom and the People’s

Republic of China have been transformed. Government-to-government and business-to-business links are closer and more varied than ever before. But the most exciting changes have been in the links between the British and Chinese peoples. Chinese communities have long existed as a respected and cherished presence in British cities.

在短短一代人的时间内，英国和中华人民共和国之间的关系已经发生了这样紧密、多样。但是，最令人兴奋的变化当属英中两国人民之间的联系。华人社区在英国城市中长久以来都受到尊重和珍视。

Paragraph two:（10:44）

But today, more and more British people are visiting China to see for themselves the new dynamism of great cities like Beijing, Shanghai and Guangzhou. We are re-discovering China’s incomparably rich cultural heritage, as well as its immense economic potential. The Chinese are re-discovering Britain, too. We are delighted to welcome more Chinese visitors to our country each year. Many more Chinese are finding out about Britain through modern media like television and the internet.

但是今天，越来越多的英国人访问中国，亲眼目睹像北京、上海、广州这样的大城市的新活力。我们正在重新发现中国无与伦比、丰富多彩的文化遗产以及她巨大的经济潜力。中国人也正在重新发现英国。我们每年都很高兴地欢迎越来越多的中国客人来访。通过电视和因特网这样的现代媒体了解英国的中国人大大增加。

Paragraph three: (11:25)

Indeed, there are more Chinese people learning the English language than there are native speakers of English in the world today. This growing relationship is measurable, too, in financial terms. British firms now have a huge presence in China, a sign of their confidence in the country and its future. The UK is the largest European investor, and a British company, BP, is investing more capital in China than any other foreign firm. The largest foreign manufacturing investment in Western China is also British.

毫不夸张地说，当今世界上学习英语的中国人已经超过了以英语为母语的人了。这种关系的发展也可以从经济角度来衡量。英国公司现在在中国有很大的规模。这表明他们对中国及其未来的信心。英国是欧洲在华的最大投资国。英国的BP公司在中国的投资超过了其他任何外国公司。中国西部最大的外国制造业投资也来自英国。

Paragraph four: (12:12)

The UK is China’s second largest European trading partner, British exports to China last year, at￡3.72 billion,were up 17% on the year 2000. China’s exports to British are at an all-time high. Many Chinese enterprises now regard Britain’s flexible and open economy as an ideal launching pad into the wider European market. All this is a far cry from 1972, when the UK and the PRC first exchanged Ambassadors. Then, there were virtually no Chinese students in Britain. Today, there are over 20,000---- one of the largest overseas communities at our universities.

英国是中国在欧洲的第二大贸易伙伴。去年英国对华出口额达37.2亿英镑，比前年增长17%。中国对英国的出口达到创记录水平。许多中国企业现在把英国灵活、开放的经济看作进军更大的欧洲市场的理想跳板。这一切与1972年英中两国首次互换大使时的情景大不相同。当时，英国几乎没有中国学生，而今天有两万多，是英国大学中人数最多的海外群体。

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

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

中英菜名大全(中英对照)

中菜部 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

中国菜名翻译大全

中国菜名翻译大全 最近，国内网站上正在热议如何翻译中餐菜名。2007年2月20日，美国《有线新闻网》（CNN）以―错误的翻译‖（Misinterpreted Translations）为题，介绍了北京市有一些招牌、广告、指示牌以及中国菜名的翻译存在某些莫名其妙，十分可笑，甚至是十分可怕的翻译错误。 尤其是部分中国菜名的翻译更是出了一些笑话。如把童子鸡，翻译成―还没有过性生活的鸡‖ ―Chicken without sexual life‖。北京一家豪华大饭店把―酸菜包‖翻译成―酸性食品‖（Acid food）,把―夫妻肺片‖ 直译成―丈夫和妻子的肺切片‖（Husband and wife lung slice）。怎么能够把夫妻的肺切成了片炒菜吃？这个菜名看了令人感到毛骨悚然。 一个国家的烹调，尤其是五花八门的菜名，属于饮食文化。我国是一个具有5000多年文明史，56个民族的大国。全国除了4个大的菜系之外，几乎每个地区又有自己的特色菜肴。所以，我国的饮食文化是世界上最丰富多彩的。 中餐又讲究色、香、味。不仅好看，味道好闻而且吃起来口感也好。这是中餐在世界各地普遍受欢迎的最主要原因之一。我作为外交信使，有幸到过100多个国家旅行。现在，不仅在欧美地区有中餐馆，就连许多非洲国家也出现了中餐馆，有些中餐馆的生意还相当红火。 华人华侨在国外开办的中餐馆里使用的菜肴译名各具特色。虽然不能说十分完美，但是起码没有闹出像北京地区这样的笑话。 餐馆里备菜单，目的是为了便于顾客点菜。现在，许多大餐馆为了使顾客对菜肴的内容一目了然，往往在菜单上配有彩色图片。而把中文菜名译成外文，主要目的是便于外国顾客了解菜肴的内容，以利于他们选择自己喜欢的食品。

中西方菜名中英文对照名称翻译(大全)

中国菜英文名 Chinese dish in English 中餐Chinese Food 1.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 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 Vinegar 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

中英文菜名对照翻译

一、以主料开头的翻译方法 1、介绍菜肴的主料和辅料： 公式：主料(形状)+(with)辅料 例：杏仁鸡丁chicken cubes with almond 牛肉豆腐beef with bean curd 西红柿炒蛋Scrambled egg with tomato 2、介绍菜肴的主料和味汁： 公式：主料(形状)+(with,in)味汁 例：芥末鸭掌duck webs with mustard sauce 葱油鸡chicken in Scallion oil 米酒鱼卷fish rolls with rice wine 二、以烹制方法开头的翻译方法 1、介绍菜肴的烹法和主料： 公式：烹法+主料(形状) 例：软炸里脊soft-fried pork fillet 烤乳猪roast suckling pig 炒鳝片Stir-fried eel slices 2、介绍菜肴的烹法和主料、辅料 公式：烹法+主料(形状)+(with)辅料 仔姜烧鸡条braised chicken fillet with tender ginger 3、介绍菜肴的烹法、主料和味汁： 公式：烹法+主料(形状)+(with,in)味汁

例：红烧牛肉braised beef with brown sauce 鱼香肉丝fried shredded pork with Sweet and sour sauce 清炖猪蹄stewed pig hoof in clean soup 三、以形状或口感开头的翻译方法 1、介绍菜肴的形状(口感)和主料、辅料 公式：形状(口感)+主料+(with)辅料 例：芝麻酥鸡crisp chicken with sesame 陈皮兔丁diced rabbit with orange peel 时蔬鸡片sliced chicken with seasonal vegetables 2、介绍菜肴的口感、烹法和主料 公式：口感+烹法+主料 例：香酥排骨crisp fried spareribs 水煮嫩鱼tender stewed fish 香煎鸡块fragrant fried chicken 3、介绍菜肴的形状(口感)、主料和味汁 公式：形状(口感)+主料+(with)味汁 例：茄汁鱼片sliced fish with tomato sauce 椒麻鸡块cutlets chicken with hot pepper 黄酒脆皮虾仁crisp shrimps with rice wine sauce 四、以人名或地名开头的翻译方法 1、介绍菜肴的创始人(发源地)和主料 公式：人名(地名)+主料

常见中国菜名中英文

常见中国菜名中英文对照 家常菜 碧兰鱿鱼Vegetarian Squid with Green Vegetables 生菜虾松Minced Shrimp with Lettuces 妅烧栗子鸡Simmer Chestnut Chicken 炒箭笋Fry Small Bamboo Shoots 冬菇菜心Black Mushroom and Pickle Sour Kale 什锦藕片Lotus Roots Assorted Vegetables 红烧烤麸Simmer Baked Bran 红烧苦瓜Simmer Bitter Bourd 咕咾肉Coo-Lao Meat 豆苗虾仁Fry Bean Sprouts with Vegetarian Shrimp 凉拌长生果Cold Dressed To-Fu 糖醋鱼片Sweet Vinegar Fish Fillet 粉蒸肉Steam Meat 香芹豆干Celery and Dry Bean Cord 官保甜椒Spicy Sweet Bell Pepper 红烧肉Simmer Meat 白果虾仁Fry Nut with Shrimp 雪菜百页Pickle Mustard Green with Bai-Yei 香芝素肠Vegetarian Sesame Sausage 酱爆猴菇Sante Moken-Head Moshrooms 红绕豆腐Simmer To-Fu 酥炸香菇Fry Mushroom 炸明虾Fry King Prawn 汉斋Vegetarian Meal for Buddhism 酥炸虾球Fry Shrimp Ball 什锦锅Combination Soup 香酥豆腐Deep-Fried To-Fu 咖哩洋菇Curry Mushroom 芦荀白合Asparagus with Lily 金菇芥菜Golden Mushroom with Mustard Plant 珍珠丸子Pearl Pillon 双菇烩虾仁Fry Mushroom with Shrimp 酥炸芋球Deep-Fried Taro Ball 九层鳝糊Vegetarian Eel-puste and Basil 鱼香茄子Fry Eggplant 翡翠鲍鱼Abalone Mushroom with Vegetables 蚂蚁上树Bean Threads with Vegetables 炸蔬菜Fry Vegetables 豉汁蚝油鸡braised chicken with fermented and seasoned soy beans and oyster sauce 翡翠虾球fried shrimp balls with jade -color vegetable 五彩炒蛋scrambled egg in five colors

中国经典菜名翻译-简单版

凉菜 夫妻肺片(Pork Lungs in Chili Sauce) 川北凉粉( Clear Noodles in Chili Sauce)、 棒棒鸡(Bon Bon Chicken) 麻辣小龙虾(Hot and Spicy Crayfish)、 扒猪脸(Snout) 桂花糯米藕(Steamed Lotus Root Stuffed with Sweet Sticky Rice) 醉蟹(Liquor-Soaked Crabs) 酒水 红星二锅头(Red Star Erguotou) 衡水老白干(Hengshui Laobaigan)、 青岛啤酒(Tsing Tao Beer) 长城干红(Great Wall Red Wine)、 绍兴女儿红(Nu'er Hong)、 茶 碧螺春(Biluochun Tea)、 大红袍(Dahongpao Tea) 陈年普洱(Aged Pu'er Tea)、 祁门红茶(Keemun Black Tea) 茉莉花茶(Jasmine Tea) 汤 西红柿蛋花汤(Tomato and Egg Soup)、 紫菜蛋花汤(Seaweed and Egg Soup) 鱼头豆腐汤(Fish Head and Tofu Soup)、 老鸭汤(Duck Soup) 酸菜粉丝汤(Pickled Cabbage and Vermicelli Soup) 萝卜丝鲫鱼汤(Crucian Carp Soup with Shredded Turnips) 黄豆排骨汤(Pork Ribs and Soy Bean Soup) 木瓜花生炖鸡脚(Chicken Paw Soup with Papaya and Peanut) 主菜 川菜：麻婆豆腐(MaPo Tofu)、 回锅肉(Sautéed Sliced Pork with Pepper and Chili)、 干烧鱼翅(Dry-Braised Shark’s Fin)、 豆花肉蟹(Sautéed Hardshell Crab with Tofu Pudding)、 坛子鸡(Chicken in Pot)、 樟茶鸭(Smoked Duck, Sichuan Style)、 魔芋鸭(Braised Duck with Shredded Konjak) 粤菜：佛跳墙(Fotiaoqiang)、 叉烧(BBQ Pork)、 烧鹅(Roast Goose)、 白斩鸡(Chopped Boiled Chicken)、 脆皮乳猪(Crispy BBQ Suckling Pig)、 脆皮乳鸽(Crispy Pigeon) 鲁菜：葱烧海参(Braised Sea Cucumbers with Spring Onions)、

最新菜单中英文对照大全

菜单中英文对照大全随着我国加入WTO及对外交往活动的日益增多，餐饮业也面临着走向世界这个问题。因此，我们作为餐饮业的从业人员，或多或少地懂一点有关餐饮方面的专业英语，是非常必要的。 餐饮专业英语主要包括日常会话用语、烹饪技术用语和中餐英文菜单等等，而这其中尤以中餐英文菜单用得最为普遍。 要将中餐菜单翻译成英文，就先得了解中餐菜名的构成及命名方法。中餐菜名通常由原料名称，烹制方法、菜肴的色香味形器、菜肴的创始人或发源地等构成。这种反映菜肴内容和特色的命名方法叫做写实性命名法，此外还有反映菜肴深刻含义的写意性命名法。 由于汉语和英语的差异很大，我们在把中餐菜名由中文译成英文的时候，应该采用写实性命名法，尽量将菜肴的原料、烹制方法、菜肴的味型等翻译出来，以便让客人一目了然。为了让大家更好地掌握将中餐菜名译成英文的技巧，笔者特将自己在翻译中总结出来的几点“公式”(中英文对照)介绍如下，以供大家参考。 一、以主料开头的翻译方法 1 公式：主料(形状)+(with)辅料 例：杏仁鸡丁chicken cubes with almond 牛肉豆腐beef with beancurd 西红柿炒蛋Scrambled egg with to tomato 2 公式：主料(形状)+(with,in)味汁 例：芥末鸭掌duck webs with mustard sauce 葱油鸡chicken in Scallion oil 米酒鱼卷fish rolls with rice wine 二、以烹制方法开头的翻译方法 1 公式：烹法+主料(形状)

例：软炸里脊soft-fried pork fillet 烤乳猪roast suckling pig 炒鳝片Stir-fried eel slices 2 公式：烹法+主料(形状)+(with)辅料 仔姜烧鸡条braised chicken fillet with tender ginger 3 公式：烹法+主料(形状)+(with,in)味汁 例：红烧牛肉braised beef with brown sauce 鱼香肉丝fried shredded pork with Sweet and sour sauce 清炖猪蹄stewed pig hoof in clean soup 三、以形状或口感开头的翻译方法 1(口感)和主料、辅料 公式：形状(口感)+主料+(with)辅料 例：芝麻酥鸡crisp chicken with sesame 陈皮兔丁diced rabbit with orange peel 时蔬鸡片Sliced chicken with seasonal vegetables 2烹法和主料 公式：口感+烹法+主料 例：香酥排骨crisp fried spareribs 水煮嫩鱼tender stewed fish 香煎鸡块fragrant fried chicken

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

常用英汉菜名及做法翻译

Lecture 8 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 甲鱼turtle 鸡什giblets 鹿肉venison 鸡脯chicken breast 螃蟹crab 海味seafood 虾shrimp 干贝scallop 海螺whelk 鱿鱼squid 海蜇jellyfish 黄鳝finless eel 鹌鹑quail 野味game 兔rabbit 鸽pigeon 田鸡frog 龙虾lobster 牡蛎oyster 田螺snail 火腿ham 蛇snake 腌肉bacon 香肠sausage 熊掌bear’s paw 鱼翅shark’s fin 燕窝bird’s nest 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Stewed Beef (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： 狮子头Lion’s Head---- Pork Meat Balls 全家福Happy Family----A combination of shrimps, pork , beef, chicken, lobster and mixed vegetables with brown sauce (3) 此法可分三种情况：

中国菜名英文翻译

中国菜名英文翻译 中菜部 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

英文各种菜名超全 完整版

英文菜名大全 调味料及香精： （condiment/flavoring/dressing/essence s） 酱油soy 双抽black soy sauce 生抽thin soy sauce 醋vinegar 白醋white vinegar 盐salt 糖sugar 料酒rice wine 冰糖rock sugar 花椒wild pepper 胡椒pepper 黑胡椒black pepper 生ginger 生丝shredded ginger 治酱sandwich spread 虾酱shrimp paste 鱼子酱caviar 蟹酱crab paste 芥末mustard 味精MSG 咖喱curry 香料fines herbs 丁香clove 茴香fennel 八角/大茴香aniseed 小茴香cumin 肉桂cinnamon 多香果allspice 马槟榔caper 肉豆寇nutmeg 藏红花saffron 月桂laurel 孜然cumin 欧芹parsley 太白粉starch 嫩肉粉tenderizer 乳酪cheese 牛油butter 麻油sesame oil 橄榄油olive oil 蚝油oyster sauce 发粉baking powder

沙茶satay 琼脂agar-agar 发酵粉baking powder 酵母yeast 香精essence 五香粉five spice powder 法式色拉酱French dressing/ vinaigrette 海鲜酱hoisin sauce 番茄酱tomato sauce/ketchup 辣椒酱chilli sauce 酸辣酱chutney 花生酱peanut butter 香蒜酱pesto 极辣的辣椒酱Tabasco sauce 千岛酱thousand island 豆豉soy sauce 葱 scallion 红糖dark brown sugar 老卤 master sauce 水果：（fruits) 菠萝/凤梨pineapple 西瓜watermelon 哈密瓜honey-dew melon 槟榔betelnut 椰子coconut 芒果mango 木瓜papaya 甘蔗sugarcane 桔子tangerine 橙子/柳橙orange 子plum 柚子grapefruit/pomelo 蟠桃flat peach 水蜜桃juicy peach 金橘cumquat 石榴guava 草莓strawberry 无花果fig 红毛丹rumbutan 山竹mangosteen 榴莲durian 梅waxberry 芦粟sorgo 孛荠/地梨water-chestnut 龙眼longan 荔枝lichee

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

常用中国菜 中英文菜单对照表

MENU 冷菜Cold Dish 白切鸡Boiled Chicken with Sauce 川北凉粉Clear Noodles in Chili Sauce 夫妻肺片Pork Lungs in Chili Sauce 酱香猪蹄Pig Feet Seasoned with Soy Sauce 老醋泡花生Peanuts Pickled in Aged Vinegar 泡椒凤爪Chicken Feet with Pickled Peppers 五香牛肉Spicy Roast Beef 盐焗鸡Baked Chicken in Salt 炸花生米Fried Peanuts 酱猪肘Pork Hock Seasoned with Soy Sauce 凉拌黄瓜Cucumber in Sauce 糖拌西红柿Tomato Slices with Sugar 糖蒜Sweet Garlic 热菜Hot Dishes 东坡方肉Braised Dongpo Pork 鱼香肉丝Yu-Shiang Shredded Pork 糖醋排骨Sweet and Sour Spare Ribs 毛家红烧肉Braised Pork，Mao’s Family Style 红烧狮子头Stewed Pork Ball in Brown Sauce 回锅肉片Sautéed Sliced Pork with Pepper and Chili 京酱肉丝Sautéed Shredded Pork in Sweet Bean Sauce 酸豆角肉沫Sautéed Sour Beans with Minced Pork 杭椒牛柳Sautéed Beef Filet with Hot Green Pepper 青椒肉丝Sautéed Shredded Pork with Green Pepper 水煮牛肉Poached Sliced Beef in Hot Chili Oil 葱爆羊肉Sautéed Lamb Slices with Scallion 红焖羊排Braised Lamb Chops with Carrots 烤羊腿Roast Lamb Leg 手扒羊排Grilled Lamb Chops 烤羔羊Roasted Lamb

中英文菜名对照 所有中餐的英文菜名

中英文菜名对照中餐菜谱 肉类Meat 白切肉boiled pork sliced 白扣羊肉boiled mutton 爆牛肚fried trips 扁豆肉丝shredded pork and french beans 冰糖肘子pork jiont stewed with rock sugar 菠萝香酥肉sweet-and-sour pork with pineapple 叉烧肉bbq pork(cantonese tyle)/grilled pork 炒腊肉stir-fried smoked pork 炒木须肉fried shreds of pork,fungus and eggs ,meat with omelet and fungus 炒里脊丝saute pork fillet shreds 炒肉片fried pork sliced 炒肉丁fried meat cubes 炒肉丝fried shredded pork 炒猪肝fried pork liver 炒肚尖fried tip of pig’s tripes 炒羊肚fried lamb tripes 豉汁牛肉fried beef with soy bean sauce 葱爆肉丁sliced pork with scallion 葱爆肉粉丝pork slices with vermicelli 葱爆羊肉fried mutton slice with green scallion 葱头牛肉丝shredded beef with onion 脆皮三丝卷crisp rolls of pork,sea-cucumber and bamboo shoots 冬笋炒肉丝asute shredded pork with bamboo shoots 冬菇猪蹄pig’s trotters with mushrooms 冬菜扣肉steamed spicy cabbage abd pork 豆瓣牛肉beef in chilli bean sauce 炖猪蹄stewed pig’s trotters 粉蒸排骨steamed spareribs with rice flower 咖哩牛肉fried curry beef 干煸牛肉丝sauteed beef shreds with chilli 宫爆腰花stir-fried kidney with chilli and peanuts 古老肉sweet-and-sour pork 蚝油牛肉oyster sauce beef 红烧肉stewed pork with brown sauce 红烧狮子头stewed meatballs with brown sauce 红烧排骨spareribs with brown sauce 红烧肘子pork leg braised in brown sauce 红烧蹄筋braised tendon with brown sauce 红烧牛肉beef with brown sauce 红烧羊肉mutton braised in brown sauce

中国菜名

菜谱翻译方法中餐菜谱翻译法(Expressing Names of Chinese Dishes) 随着中国对外开放的扩大,中餐菜名的翻译对国内的中、高档酒店和海外的中餐店变得日益重要。菜谱中富含中国历史文化信息的菜名的翻译对传播中国文化起着促进作用,但菜谱中这些菜名的翻译却五花八门,缺少比较统一的规范。 一、菜名翻译研究的基本情况与不足 关于中餐菜名翻译的研究已经有了不少的成果。近几年来比较有代表性的论文有王斌传的《浅谈中餐菜单英译》,王丽华的《浅谈中餐菜名的翻译》, 刘清波的《中式菜名英译的技巧和原则》,任静生的《也谈中菜与主食的英译问题》,黄海翔的《中餐菜单英译浅谈》,熊力游的《中华菜名功能与翻译处理》,乔平的《中餐菜名分类及其英译方法》,刘萍的《中式菜肴名称的口译》,郑锦怀的《浅谈中国菜名英译》,董莉的《从“源语文化”看中式菜肴的翻译》等等。这些论文对中餐菜名翻译的重要性、菜名的命名、翻译的基本方法进行了论述,也提供了不少有益的示例。毫无疑问,这些研究成果对中国餐饮业和中国烹饪文化走向世界具有推动作用。但通过认真分析这些成果发现,中餐菜名翻译的研究至少还存在以下不足:第一,对中餐菜名的翻译原则的研究还有待深入;第二,对菜谱中菜名的翻译的针对性不够强;第三,对源自历史典故和富有文化意义的菜名的翻译的研究,几乎是蜻蜓点水,缺少可资借鉴、比较统一的规范,这些菜名恰恰是翻译菜谱时最难处理的。 二、东西方餐饮业中饮食文化差异及中餐菜名特点 由于东西方不同的饮食文化，导致了不同的菜名命名方法，体现了各自不同的需求目的。在西餐菜单里，只简单列出菜名，再标出所用主、辅料及烹调方法和食用时附带的佐料，给人朴素和实用的感觉。而在中国，中餐菜肴品种繁多，菜名也极其丰富，菜名的命名方式十分讲究，特点鲜明。既有用现实主义的写实手法命名的菜名，菜名常由原料名称，刀法与烹制方法、菜肴的色、香、味、形器(如辣子炒鸡丁、香爆芹菜鱿鱼丝、干锅鸡等)、菜肴的创始人、发源地或历史典故等构成，反映菜肴内容和特色；又有用浪漫主义的写意笔调进行命名的菜名，采用典故、比喻、夸张、象征等各种方式使得中餐的菜名既美妙动听，又形象逼真，这些菜名追求“形美、音美、意美”，讲求吉利、喜庆，既蕴含着深刻的历史文化背景，又充满着民俗情趣和地方风情。这些菜肴的特点是选料极其庞杂，利用原料的色、香、味、形的特点，烹调方法的特点及造型上的特点，为迎合食客的心理而起了美丽动听(一般象征吉祥如意)的名字。这类菜名既不反映原料，也不反映烹调方法，却反映了菜肴的深刻含义，反映了中华民族特有的传统饮食文化。 三、中餐菜名翻译的原则及针对性问题 本文中中餐菜名翻译的原则是指中高档酒店、饭店菜谱中菜名翻译的原则,针对性是指中餐菜名翻译应直接针对中高档酒店、饭店菜谱的功能,帮助功能的实现。本来,菜名的翻译是可以灵活多变的,比如,在口语交际或文章中要介绍某一道菜,就可以用几句话或借助于上