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中国菜名官方翻译原则

中国菜名官方翻译原则
中国菜名官方翻译原则

中国菜名官方翻译原则:终于知道怎么给老外介绍中国菜了

夫妻肺片Couple’s Sliced Beef in Chili Sauce、麻婆豆腐Mapo Tofu、北京炸酱面Noodles with Soy Bean Paste,Beijing Style…中国菜名不仅包含了原材料,还糅合了文化、历史等元素。掌握菜单翻译原则,看完终于知道怎么给老外介绍中国菜了!

中国菜的分类Classifications of Chinese Cuisine

一、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)

二、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

国酒Chinese Wines

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

中国茶文化Chinese Tea Culture

中国酒文化Chinese Wine Culture

中国菜名的翻译原则

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

主料(名称/形状)+with+配料

如:松仁香菇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

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:拌双耳Tossed Black 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

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 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

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Lǘdagunr(Glutinous Rice Rolls Stuffed with Red Bean Paste)

豆汁儿Douzhir(Fermented Bean Drink)

艾窝窝Aiwowo(Steamed Rice Cakes with Sweet Stuffing)

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

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

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。

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

拌双耳:Tossed Black and White Fungus

冰梅凉瓜:Bitter Melon in Plum Sauce

冰镇芥兰:Chinese Broccoli with Wasabi

朝鲜辣白菜:Korean Cabbage in Chili Sauce

朝鲜泡菜:Kimchi

陈皮兔肉:Rabbit Meat with Tangerine Flavor

川北凉粉:Clear Noodles in Chili Sauce

刺身凉瓜:Bitter Melon with Wasabi

豆豉多春鱼:Shisamo in Black Bean Sauce

夫妻肺片:Pork Lungs in Chili Sauce

干拌牛舌:Ox Tongue in Chili Sauce

干拌顺风:Pig Ear in Chili Sauce

怪味牛腱:Spiced Beef Shank

红心鸭卷:Sliced Duck Rolls with Egg Yolk

姜汁皮蛋:Preserved Eggs in Ginger Sauce

酱香猪蹄:Pig Feet Seasoned with Soy Sauce

酱肘花:Sliced Pork in Soy Sauce

金豆芥兰:Chinese Broccoli with Soy Beans

韭黄螺片:Sliced Sea Whelks with Hotbed Chives

老北京豆酱:Traditional Beijing Bean Paste

老醋泡花生:Peanuts Pickled in Aged Vinegar

凉拌金针菇:Golden Mushrooms and Mixed Vegetables 凉拌西芹云耳:Celery with White Fungus

卤水大肠:Marinated Pork Intestines

卤水豆腐:Marinated Tofu

卤水鹅头:Marinated Goose Heads

卤水鹅翼:Marinated Goose Wings

卤水鹅掌:Marinated Goose Feet

卤水鹅胗:Marinated Goose Gizzard

卤水鸡蛋:Marinated Eggs

卤水金钱肚:Marinated Pork Tripe

卤水牛腱:Marinated Beef Shank

卤水牛舌:Marinated Ox Tongue

卤水拼盘:Marinated Meat Combination

卤水鸭肉:Marinated Duck Meat

萝卜干毛豆:Dried Radish with Green Soybean

麻辣肚丝:Shredded Pig Tripe in Chili Sauce

美味牛筋:Beef Tendon

蜜汁叉烧:Honey-Stewed BBQ Pork

明炉烧鸭:Roast Duck

泡菜什锦:Assorted Pickles

泡椒凤爪:Chicken Feet with Pickled Peppers

皮蛋豆腐:Tofu with Preserved Eggs

乳猪拼盘:Roast Suckling Pig

珊瑚笋尖:Sweet and Sour Bamboo Shoots

爽口西芹:Crispy Celery

四宝烤麸:Marinated Bran Dough with Peanuts and Black Fungus 松仁香菇:Black Mushrooms with Pine Nuts

蒜茸海带丝:Sliced Kelp in Garlic Sauce

跳水木耳:Black Fungus with Pickled Capsicum

拌海螺:Whelks and Cucumber

五彩酱鹅肝:Goose Liver with White Gourd

五香牛肉:Spicy Roast Beef

五香熏干:Spicy Smoked Dried Tofu

五香熏鱼:Spicy Smoked Fish

五香云豆:Spicy Kidney Beans

腌三文鱼:Marinated Salmon

盐焗鸡:Baked Chicken in Salt

盐水虾肉:Poached Salted Shrimps Without Shell

糟香鹅掌:Braised Goose Feet in Rice Wine Sauce

酿黄瓜条:Pickled Cucumber Strips

米醋海蜇:Jellyfish in Vinegar

卤猪舌:Marinated Pig Tongue

三色中卷:Squid Rolls Stuffed with Bean, Ham and Egg Yolk

蛋衣河鳗:Egg Rolls Stuffed with Eel

盐水鹅肉:Goose Slices in Salted Spicy Sauce

冰心苦瓜:Bitter Melon Salad

五味九孔:Fresh Abalone in Spicy Sauce

明虾荔枝沙拉:Shrimps and Litchi Salad

五味牛腱:Spicy Beef Shank

拌八爪鱼:Spicy Cuttlefish

鸡脚冻:Chicken Feet Galantine

香葱酥鱼:Crispy Crucian Carp in Scallion Oil

蒜汁鹅胗:Goose Gizzard in Garlic Sauce

黄花素鸡:Vegetarian Chicken with Day Lily

姜汁鲜鱿:Fresh Squid in Ginger Sauce

桂花糯米藕:Steamed Lotus Root Stuffed with Sweet Sticky Rice 卤鸭冷切:Spicy Marinated Duck

松田青豆:Songtian Green Beans

色拉九孔:Abalone Salad

凉拌花螺:Cold Sea Whelks with Dressing

素鸭:Vegetarian Duck

酱鸭:Duck Seasoned with Soy Sauce

麻辣牛筋:Spicy Beef Tendon

醉鸡:Liquor-Soaked Chicken

可乐芸豆:French Beans in Coca-Cola

桂花山药:Chinese Yam with Osmanthus Sauce

豆豉鲫鱼:Crucian Carp with Black Bean Sauce

水晶鱼冻:Fish Aspic

酱板鸭:Spicy Salted Duck

烧椒皮蛋:Preserved Eggs with Chili

酸辣瓜条:Cucumber with Hot and Sour Sauce

五香大排:Spicy Pork Ribs

三丝木耳:Black Fungus with Cucumber and Vermicelle 酸辣蕨根粉:Hot and Sour Fern Root Noodles

小黄瓜蘸酱:Small Cucumber with Soybean Paste

拌苦菜:Mixed Bitter Vegetables

蕨根粉拌蛰头:Fern Root Noodles with Jellyfish

老醋黑木耳:Black Fungus in Vinegar

清香苦菊:Chrysanthemum with Sauce

琥珀核桃:Honeyed Walnuts

杭州凤鹅:Pickled Goose, Hangzhou Style

香吃茶树菇:Spicy Tea Tree Mushrooms

琥珀花生:Honeyed Peanuts

葱油鹅肝:Goose Liver with Scallion and Chili Oil

拌爽口海苔:Sea Moss with Sauce

巧拌海茸:Mixed Seaweed

蛋黄凉瓜:Bitter Melon with Egg Yolk

龙眼风味肠:Sausage Stuffed with Salty Egg

水晶萝卜:Sliced Turnip with Sauce

腊八蒜茼蒿:Crown Daisy with Sweet Garlic

香辣手撕茄子:Eggplant with Chili Oil

酥鲫鱼:Crispy Crucian Carp

水晶鸭舌:Duck Tongue Aspic

卤水鸭舌:Marinated Duck Tongue

香椿鸭胗:Duck Gizzard with Chinese Toon

卤水鸭膀:Marinated Duck Wings

香糟鸭卷:Duck Rolls Marinated in Rice Wine

盐水鸭肝:Duck Liver in Salted Spicy Sauce

水晶鹅肝:Goose Liver Aspic

豉油乳鸽皇:Braised Pigeon with Black Bean Sauce 酥海带:Crispy Seaweed

脆虾白菜心:Chinese Cabbage with Fried Shrimps 香椿豆腐:Tofu with Chinese Toon

拌香椿苗:Chinese Toon with Sauce

糖醋白菜墩:Sweet and Sour Chinese Cabbage 姜汁蛰皮:Jellyfish in Ginger Sauce

韭菜鲜桃仁:Fresh Walnuts with Leek

花生太湖银鱼:Taihu Silver Fish with Peanuts

生腌百合南瓜:Marinated Lily Bulbs and Pumpkin 酱鸭翅:Duck Wings Seasoned with Soy Sauce

萝卜苗:Turnip Sprouts

八宝菠菜:Spinach with Eight Delicacies

竹笋青豆:Bamboo Shoots and Green Beans

凉拌苦瓜:Bitter Melon in Sauce

芥末木耳:Black Fungus with Mustard Sauce

炸花生米:Fried Peanuts

小鱼花生:Fried Silver Fish with Peanuts

德州扒鸡:Braised Chicken, Dezhou Style

清蒸火腿鸡片:Steamed Sliced Chicken with Ham 熏马哈鱼:Smoked Salmon

家常皮冻:Pork Skin Aspic

大拉皮:Tossed Mung Clear Noodles in Sauce

蒜泥白肉:Pork with Garlic Sauce

鱼露白肉:Boiled Pork in Anchovy Sauce

酱猪肘:Pork Hock Seasoned with Soy Sauce

酱牛肉:Beef Seasoned with Soy Sauce

红油牛筋:Beef Tendon in Chili Sauce

卤牛腩:Marinated Beef Brisket in Spiced Sauce

泡椒鸭丝:Shredded Duck with Pickled Peppers

拌茄泥:Mashed Eggplant with Garlic

糖拌西红柿:Tomato Slices with Sugar

糖蒜:Sweet Garlic

腌雪里蕻:Pickled Potherb Mustard

凉拌黄瓜:Cucumber in Sauce

燕窝类Bird's Nest Soup

冰花炖官燕:Braised Bird's Nest with Rock Candy

冰糖银耳燕窝:Braised Bird's Nest with White Fungus and Rock Candy 高汤炖官燕:Stewed Bird's Nest

红胶官燕:Braised Bird's Nest and Seaweed

红烧鹿茸血燕:Braised Bird's Nest with Deer Antler

红烧蟹黄官燕:Braised Bird's Nest with Crab Roe

红烧血燕:Braised Red Bird's Nest

木瓜炖官燕:Braised Bird's Nest with Papaya

腿汁红烧官燕:Braised Bird's Nest in Ham Sauce

杏汁炖官燕:Double-Boiled Superior Bird's Nest with Almond Juice

冰花炖血燕:Stewed Red Bird's Nest with Rock Candy

香橙炖官燕:Braised Bird's Nest in Orange Sauce

雪梨官燕:Braised Bird's Nest with Snow Pear

椰汁冰花炖官燕:Stewed Superior Bird's Nest with White Fungus and Coconut Milk 鱼籽蟹肉烩燕窝:Braised Bird's Nest with Crab Meat and Fish Roe

福寿炖燕窝:Braised Bird's Nest

一品燕窝:Best Quality Bird's Nest Soup

王府清汤官燕:Bird's Nest Soup

冰花芙蓉官燕:Stewed Bird's Nest with Egg White

煲类Casserole

白果煲老鸭:Duck Soup with Gingko en Casserole

鲍鱼海珍煲:Braised Abalone and Seafood en Casserole

鲫鱼黄花煲:Crucian Carp and Day Lily en Casserole

锅仔潮菜银鳕鱼:Stewed Codfish with Salted Vegetables, Chao Zhou Style

锅仔潮式凉瓜猪肚:Stewed Pork Tripe with Bitter Melon, Chaozhou Style

锅仔鸡汤菌:Stewed Mushrooms in Chicken Soup

锅仔药膳乌鸡:Stewed Black-Boned Chicken with Chinese Herbs

锅仔鱼肚浸围虾:Stewed Fish Maw with Shrimps

海鲜日本豆腐煲:Braised Seafood with Japanese Tofu

凉瓜排骨煲:Braised Pork Ribs with Bitter Melon

南乳粗斋煲:Braised Assorted Vegetables with Marinated Tofu

浓汤沙锅三鲜:Soup of Sea Cucumber, Shrimps and Ham

南瓜芋头煲:Stewed Taro with Pumpkin en Casserole

沙茶鱼头煲:Braised Fish Head in Satay Sauce

砂锅白菜粉丝:Chinese Cabbage and Vermicelli in Pottery Pot

砂锅鱼头豆腐:Stewed Fish Head with Tofu in Pottery Pot

海鲜砂锅:Stewed Seafood in Pottery Pot

鱼头砂锅:Stewed Fish Head in Pottery Pot

腌鲜砂锅:Shanghai Specialty Casserole

砂锅小排翅:Small Shark’s Fin in Pottery Pot

砂锅鱼肚:Stewed Fish Maw in Pottery Pot

砂锅海米豆腐:Stewed Tofu and Dried Shrimps in Pottery Pot

砂锅萝卜羊排:Stewed Lamb Chops and Turnip in Pottery Pot

砂锅三菇:Stewed Three Kinds of Mushrooms in Pottery Pot

砂锅鸡肉丸子:Stewed Chicken Meat Balls in Pottery Pot

北菇海参煲:Black Mushrooms and Sea Cucumbers en Casserole

鸡粒咸鱼茄子煲:Diced Chicken, Salted Fish and Eggplant en Casserole

粉丝虾米杂菜煲:Vermicelli, Dried Shrimps and Assorted Vegetables en Casserole 东江豆腐煲:Dongjiang Tofu en Casserole

八珍煲:Assorted Meat en Casserole

柱侯牛腩煲:Braised Beef Brisket en Casserole

虾米粉丝煲:Dried Shrimps and Vermicelli en Casserole

咸鱼鸡豆腐煲:Salted Fish, Chicken and Tofu en Casserole

核桃肉煲牛肉汤:Beef Soup with Walnuts

梅菜扣肉煲:Steamed Pork with Preserved Vegetable en Casserole

Stewed Beef en Casserole 罐焖牛肉

meat balls en casserole 砂锅丸子

assorted delicacies en casserole 砂锅什锦Baked eel en casserole 生焗鳝鱼Perdreau en Casserole 砂锅鹧鸪Stewed Mutton En Casserole 砂锅焖羊肉En Casserole En 砂锅

Curry Crabs en Casserole 咖喱蟹煲Assorted Meat en Casserole 八珍煲chicken en casserole 砂锅鸡

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。

中国菜名翻译(超完整版)

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 白豆焖猪排 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)、

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

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

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

中国菜名官方翻译原则

中国菜名官方翻译原则:终于知道怎么给老外介绍中国菜了 夫妻肺片Couple’s Sliced Beef in Chili Sauce、麻婆豆腐Mapo Tofu、北京炸酱面Noodles with Soy Bean Paste,Beijing Style…中国菜名不仅包含了原材料,还糅合了文化、历史等元素。掌握菜单翻译原则,看完终于知道怎么给老外介绍中国菜了! 中国菜的分类Classifications of Chinese Cuisine 一、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) 二、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 国酒Chinese Wines 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 中国茶文化Chinese Tea Culture 中国酒文化Chinese Wine Culture 中国菜名的翻译原则 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 主料(名称/形状)+with+配料 如:松仁香菇Chinese Mushrooms with Pine Nuts

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1 Introduction Chinese dishes are known for their variety and abundance. The dishes can be classified into four major cuisines, namely, Northern Cuisine, Sichuan Cuisine, Jiangzhe Cuisine and Southern Cuisine. With more and more contact with the world, Chinese food has become one of cultures symbolizing our country. As one part of our country’s culture, it has a long history and rich culture essences. When foreigners taste our delicious food, they also want to know the name essence of the dish, the raw material, and the cooking ways. Therefore, the translation of Chinese dish names plays a very important role in introducing dishes and spreading our diet culture. A well-translated dish name will help attract customers and inspire their desire for taste; while a dish name translated improperly sometimes will bring negative effect or ever lead to spoilage of the image of the dish. In following paper, we will discuss specific strategies for the translation of Chinese dish names from theoretical and practical perspectives. There are mainly three approaches in translating Chinese dish names: literal translation, literal translation with notes, and liberal translation.

最全版中国菜名英文翻译(数千种)

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