中国菜名的翻译策略
中国菜名的翻译策略
STRATEGIES FOR THE TRANSLATION OF
CHINESE DISH NAME
摘要
在中国，烹饪是一门古老的艺术。早在3000多年前，中国人就已经知道如何美味调配酸、甜、苦、辣、咸这五味。在清朝年间，一些海外华人在英国和其他国家开设了中国餐馆，从那时起中国菜开始名扬世界，中国餐馆也遍布世界许多国家和地区。中国菜做工精细，品种多样，被世界不同民族的人们所喜爱。随着世界全球化的不断发展，中国菜会成为越来越多的国际友人了解中国的一个重要窗口。
中国菜名本是汉语自身的问题，其文化含义也非常清楚，但是当我们将中国菜名译成英文，介绍给外国人时，就出现了语际问题。相应地，中国菜名的文化含义也就变成了一个跨文化问题，因为翻译是一个跨文化和跨语言的问题，我们必须考虑到两种语言和两种文化的差异。
本篇论文从理论和实践两个角度分析了翻译策略，指出如何正确的翻译中国菜名，并详细讨论了一些特殊菜名。归纳总结翻译中餐菜名的通用方法:直译法,直译加注法，意译法，同时强调了文化在翻译和交流中的重要作用。
关键词：奈达的翻译理论;中国菜名的翻译;翻译策略;跨文化交际
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.
2 The Theory Applied to Translation of Chinese Dish Names
2.1 Eugene Nida
Eugene A .Nida, a famous American translator of the Bible, is well known for his works in semantic structure and translation theory. Nida’s theory of translation developed from his own practical work in the 1940s onwards when he was translating and organizing the translation of the Bible. His theory generally contains two concepts: Formal Equivalence and Dynamic Equivalence.
2.2 Eugene Nida’s theory of translation
2.2.1 Formal equivalence translation
Formal Equivalence is defined by Nida as one of “two different types of equivalence”,which “focuses attention on the message itself, in both form and content”. Formal equivalence is thus the “quality of a translation in which the features of the form of source text have been mechanically reproduced in the receptor language” (Nida&Taber, 1969\1982: 201). The aim of a translator who is striving for formal equivalence is to allow ST to speak “in its own terms” rather than to attempt to adjust it to the circumstances of the target culture; in practice this means, for example, using “Formal Equivalents” rather than “Functional Equivalents” wherever possible, not joining or splitting sentences, and preserving formal indicators such as punctuation marks and paragraphs breaks (Nida, 1964: 165). The frequent result of
such strategies is of course that, because of differences in structure between SL and TL, a translation of this type “distorts the grammatical and stylistic patterns of the receptor language, and hence distorts the message” (Nida&Taber, 1969\1982:201). For this reason, it is frequently necessary to include explanatory notes to help the target reader (Nida, 1964:166). So a general tendency towards formal than dynamic equivalence is characterized by, for example, a concern for accuracy and a preference for retaining the original wording wherever possible. In spite of its apparent limitations, however, formal equivalence is sometimes the most appropriate strategy to follow: besides frequently being chosen for translating biblical and other sacred texts, it is also useful for Back-Translation and for when the translator may for some reason be unwilling to accept responsibility for changing the wording of TT (Hatim&Hason, 1990:7).
2.2.2 Dynamic Equivalence Translation
Dynamic Equivalence is based on what Nida called “the principle of
equi valent effect” where “the relationship between receptor and message should be substantially the same as that which existed between the original receptors and the message” (1964:159). The message has to be modified to the receptor’s linguistic needs and cul tural expectation and “aims at complete naturalness of expression”. He defines the goal of dynamic equivalence as seeking “the closest natural equivalent to the SL message” (1969:12).
In other words, a dynamically equivalent translation is one which has been produced in accordance with the three fold process of Analysis, Transfer 2, and Restructuring (Nida&Taber, 1969\1982:200); formulating such a translation sill entail such procedures as substituting TL items which are more culturally appropriate for obscure ST items, making linguistically implicit ST information explicit, and building in a certain amount of Redundancy to aid compression. In a translation of this kind one is therefore not so concerned with “matching the receptor language message with the s ource language message”; the aim is more to “relate the receptor to modes of behavior relevant within the context of his own culture” (Nida,1964:159).
Nida&Taber argue that a “high degree” of equivalence of response is needed for the translation to achieve its purpose, although they point out that this response can never been identical with elicited by the original (Nida&Taber,1969\1982:24).
2.3 Comments on the Theory
Nida played an important role in pointing the road away from strict word-for-word equivalence. His introduction to the concepts of formal and dynamic equivalence is crucial in introducing a receptor-based (or reader-based) orientation to translation theory. However, both the principle of equivalent effect and the concept of equivalence have come to be heavily criticized for a number of reasons. Lefevere (1993:78) consider equivalent or response to be impossible. One of Nida’s fiercest critics is Edwin Gentzler, who denigrates Nida’s work for its theological and
proselytizing stand point with the concept that dynamic equivalence serves the purpose of converting the receptors, no matter what their culture, to the dominant discourse and ideas of Protestant Christianity. However, Nida has “achieved what few of his predecessors attempted” and his in fluence in translation studies spans five decades and has left an indelible mark in the field of translation (Munday, 2001:43).
3 Cross- cultural Communication
3.1 Relationship between Culture and translation
When learning a language, a saying is “learni ng a language is a kind of learning the culture and habit of the country where the language is spoken”. In translation, we may say that translating a source language text is a kind of translating the source language culture and habit of the country where the source language is spoken.
3.1.1 The Definition of Culture
What does the word” culture” mean? It may mean many things. For example, we sometimes say that people who are able to read and write or who know about art, music and literature are cultured. For different people, the word has a different meaning.
In fact, culture is really a large and evasive concept, very complex and difficult to define. It is said that there have been at least over 150 definitions of culture, but none of them seems to be able to tell us everything about culture. The following definitions are just some of the well-known ones.
“Culture may be defined as what a society does and thinks” (Sapir, 1921).
“What really binds men together is their culture—the ideas and the standards they have in common”(R. Benedict, 1935).
“Culture is man’s medium; there is not one aspect of human life that is not touched and altered by culture. This means personality, how people express themselves, including shows of emotion, the way they think, how they move, how problems are solved, how their cities are planned and laid out, how transportation systems function and are organized, as well as how economic and government systems are put together and function”.(Edward T. Hall, 1959)
3.1.2 The Definition of Translation
Translation is also an incredibly broad notion which can be understood in many different ways.
As Jakobson defines translation as “an interpretation of verbal signs by means of some other language” (1959\1966:233). An approach based on the importance of
preserving the effect of the original is reflected in Nida&taber’s definition: “translation consists in reproducing in the receptor language the closest national equivalent of the source-language message, first in terms of meaning and secondly in terms of style”(Nida&taber,1982:12). Vermeer, rejecting notions of translation as a two-stage process of decoding and recording, offers a similarly non-normative definition of translation as “information about a source text in another language” (1982:97). This approach engenders a view of translation in which the way a TT functions in a specific cultural context is paramount: “translation is the production of a functional target text that is specified according to the intended or demanded function of the target text(translation skopos)”(Nord,1991:28 ).
3.1.3 Relationship between Culture and Translation
Here we will introduce another term “cross-cultural translation”. This term refers to types of translation which function as a tool for cross-cultural or anthropological research, or indeed to any translation which is sensitive to cultural as well as linguistic factors.
Most translators recognize that each language contains elements which are derived from its culture, that every text is anchored in a specific culture, and that conventions of text production and reception vary from culture to culture (Koller, 1979\1992:59-60). An awareness of such issues can at times make it more appropriate
to think of translation as a process which occurs between languages. Skopos Theory, Thick Translation and Translational Action are all examples of this type of approach.
In other words, a cross-cultural translation is one in which additions are made which cannot be directly derived from the original ST wording; these might take the form of ideas culturally foreign to ST, or even elements which are simply included to provide necessary background information.
3.2 Cultural Connotation Embodied in Chinese Dish Names
In the following, we’l l discuss the translation of Chinese dish names. Eating is also a culture. All individuals must eat in order to survive—but what people eat, when they eat, and the manners in which they eat are all patterned by culture.
Chinese dishes are known for their variety and abundance. As one part of our country’s culture, Chinese dish has a long history and rich culture essences. Many cultural connotations are embodied in Chinese dish names. Some interesting stories or legendary stories are contained in the background of a dish name. Furthermore, some special dish names have become a symbol of city or our country.
Take “Beijing roast duck” for example. It is a carefully prepared dish. Selected ducks are fed at regular intervals so that they will gain more flesh. The ducks
are roasted slowly so that the skin becomes crispy and brown, and the flesh juicy and tender. To eat them, the meat is carefully cut into bite-sized pieces and accompanied by a special Chinese sauce with spring onion, which is then rolled in paper-thin pan cakes before eaten. This dish has become a symbol food of Beijing or even our country. Most foreigners all taste it when they come to w:st="on">China, when foreigners hear “Beijing roast duck”, they can easily associate it with Beijing. Take “Beggar’s Chicken” for another example. We called this dish “Beggar’s Chicken” for there is an interesting story. A beggar stole a chicken and kindled a fire by a river bank to eat it. Before it was finished cooking, he heard his pursuers. He doused the fire and buried the chicken in the ground, hoping to come back to it later. He did, dug it up, and found it to be quite succulent. So “Beggar’s Chicken” is added to the list of Chinese dishes. ( 陈小慰，2006：221) In order to deliver more information to readers, translators often add some background information to Chinese dish names, it also sounds interesting for foreigners. 4 Strategies for the Translation of Chinese Dish Name Translation is an art, a bilingual art, which is considered as the cultural bridge and media between two languages. As there exist wide differences in vocabulary and culture between 4.1 Literal Translation Literal translation can be defined in linguistics as translation “made on a level lower than is sufficient to convey the content unchanged while observing TL norms”. (Bark hudarov, 1969:10 ). In a similar vein Catford also offers a definition based on the notion of the UNIT OF TRANSLATION: he argues that literal translation takes world-for-world translation as its starting point, although because of the necessity of confirming to TL grammar, the final TT may also display group-group or clause-clause equivalence. (1965:25) In translating Chinese dish names, by literal translation, the translator can keep the original form of Chinese dish names without causing confusion in meaning. What’s more, it introduces the raw material to foreigners and avoids some troubles between two different diets. The most important point lies in the function of keeping the full flavor of Chinese Dish. We will discuss this translation according to three different structures: (a)cooking method +raw material 烧鹅roast goose 涮羊肉instant boiled mutton 脆皮锅酥肉deep fried pork (b)cooking method +raw material +with +ingredients 酿豆腐bean curd stuffed with minced pork 糖醋排骨spareribs with sweet and sour sauce 干烧明虾fried prawns with pepper sauce (c)cooking method +raw material +and + raw material 虾仁扒豆腐stewed shelled shrimps and bean curd 凤肝虾仁fried shelled shrimps and chicken liver 红烧什肉虾仁豆腐fried bean curd, shelled shrimps and missed meat with brown sauce The feature of these Chinese dish names is actually describing materials, cooking methods and features of dishes. The notion of literal translation has been formalized by Nida as formal equivalence. It was defined by Nida as one of “two different types of equivalence”, which “focuses attention on the message itself, in both form and content” (1964:159). Readers can understand easily when they see the dish names, because this translation embodies the original information of the dishes. 4.2 Literal Translation with Notes Good literal translation can help foreigners to acquire the direct information of Chinese dish, including raw material, flavor, and so on. But sometimes literal translation without any notes will puzzle readers so that trouble will be naturally produced. As Nida said, “ Since no two languages are identical, either in the meanings given to corresponding symbols or in which such symbols are arranged in phrases and sentences, it stands to reason that there can be no absolute correspondence between languages . Hence there can be no fully exact translation” (1966:156). So this kind of translating skill, literal translation with notes, may supply notes to Chinese dish names, for example, raw material, sources, background, special meaning, etc, thus may strengthen the comprehension of Chinese dish for foreigners, and deliver a more exact information of the dish and Chinese diet culture. Let’s see the following examples: (1)龙虎斗The dragon fighting with the tiger—Stewed snake and wild cat [注：在广东，“龙虎斗”是一道用蛇肉烧猫肉的名菜] (2)佛跳墙Buddha-Jumps-Over-the Wall (This is Fujian’s Number1 special dish, carefully prepared with Shark’s fin, abalone and more than 20 other ingredients. This delicious dish is so tempting that even a Buddha will give up his sutra and jump over the wall for a taste of this irresistible dish).( 陈小慰，2006：219) (3)狮子头Lion’s head—pork meat balls (4)全家福Happy family—A combination of shrimps, pork, beef, chicken, lobster and mixed vegetables with brown sauce. (5)龙凤配Dragon&Phoenix—Two separate dishes characterize this distinctive plate. On one side, lobster meat in Sichuan chili sauce, which is inviting. On the other is house special chicken, which never fails in delighting. (6)左宗鸡General Tso’s chicken—A mouth watering dish made with large chunks of marinated chicken, sauteed with scorched red chili peepers in special, tangy sauce. （顾维勇，2005：94） (7)太平燕Fuzhou-style wonton and duck egg soup—The wrapper of the wonton is made of meat and sweet potato starch instead of flour and the dish is most often served on joyous occasions such as weddings and New Year’s Eve which is supposed to bring peace and good luck. Example (1) adopts “literal translation with notes”. Obviously, it is better than “literal translation” in this case. We can easily understand the dish—its material. If we directly adopt “literal translation”, it should be translated to “The dragon fighting with the tiger”. Such translation probably gives readers scare and surprise, “what’s this?” And it also doesn’t deliver the exact information of the dish; it can not correspond to the standard of translation. “A text which is not obviously a translation in the traditional sense is thus created. Here, we must in the first place define translation. Translation consists of providing, in the receptor language, the closest natural equivalent of the source language message, first in terms of meaning and secondly in terms of style.”(Nida,1984). With the notes, readers could acquire more and exact information about this dish. Examples (3) (4) (5) (6) all belong to this case, that is to say, literal translation with notes about material of dish. Example (2) is a little different from the above examples. It not only describes the basic information of raw material, but also tells us an interesting legendary story. In this case, it not only expresses the exact information, but also adds some tastes for the dish. Example (7) is another similar case; it adds some notes about raw material and related cultural customs. It provides readers such information, which can help readers understand the culture and taste at proper occasion. In some sense, this method is better than literal translation. Literal translation “distorts the grammatical and stylistic patterns of the receptor language, and hence distorts the message” (Nida&Taber, 1969\1982:201). For this reason it is frequently necessary to include explanatory notes to help the target reader (Nida, 1964:166). So we suggest that if for linguistic or cultural reasons the source can not be transcribed, we had better make accommodations, for example, add some notes rather than translate it literally. It can achieve a more exact and vivid result. 4.3 Liberal Translation A type of translation in which more attention is paid to producing a naturally reading TT than to preserving the ST wording in fact; also known as sense-to-sense translation. Linguistically it can be defined as translation “made on a level highe r than it necessary to convey the content unchanged while observing TL norms.”(Bark hudarov, 1969:11). Free translation is thus generally more “TL- oriented” than literal translations. When there exists dissimilarity or great differences between Chinese dish names and essence of the dish, free translation can be employed. In this case, readers can easily understand the essence of the dish. Here Chinese dishes can be divided into two kinds in this translation (a)According to raw materials. 蚂蚁上树（油炸的绿豆面条）—Fried Mung Bean Noodle 乌龙睡雪（海参肚中装上馅，再加蛋清蒸制）—Steamed Stuffed Sea Cucumbers with Egg-white 百年好合（用莲子和百合炖成的汤菜）—Lotus Seeds and Lily Pulp 四系双发（四个冷拼小菜）—Four Plates of Wonderful Food 霸王别姬（甲鱼炖鸡汤）—Soft-shelled Turtle and Chicken Soup (b)According to place names. 肉燕—Wonton of Fuzhou Style 金陵盐水鸭—Nanjing Salted Duck 宫爆鸡丁—Fried Diced Chicken in Sichuan Style 麻婆豆腐—Bean curd Sichuan Style 石狮牛肉羹—Beef Broth of Sailt Fujian Style In (a), Chinese dish names sound wonderful, but if we translate them word-to-word, readers can not know what the dish is. That is to say, this translation can not deliver clear information to readers. As Doctor Nida views “in general it is best to speak of functional equivalence in terms of a range of adequacy”. In this case, the translators should make some adjustments in order to achieve the closest natural equivalence. In the west, there is an interesting saying: A translation is like a woman; if it is faithful, it is not beautiful; if it is beautiful, it is not faithful. Maybe here is a good example. In (b), most of these dishes are famous local food, and they represent the local diet culture. So when we translate this kind of food, this method is better. Through this translation, readers can know relate diet culture and remember this food easily. Take “金陵盐水鸭” for example, for Chinese, we all know that “金陵” is another name of “南京”, but for foreigners, they are familiar with the latter place more than the former, so we translate it to “Nanjing salted duck”, it can enlarge the information of the dish. From the above examples, it is not hard to see that free translation seems better than literal translation when we translate Chinese Dish Names, because one of the most important principles of translation is transferring actual information to readers. For Ch inese dish, the most readers want to know is what the food is. “Eugene A. Nida applies the communication theory and information theory to translation research, regarding that translation is communication.”(谭载喜，1999：XVIII). Information theory has been widely influential in the process of translation. In other word, translation is a complicated process of language transfer and information transmission. The essence of translation is to transmit the information carried in one language to another language. It conforms to Nida’s “Functional equivalence”. Function equivalence follows the principle of equivalent, that is, the relationship between the receptor and the message should aim at being the same as that between the original receptor and the source language message. It attempts to render receptor words from one language to another, and caters to receptor linguistic competence and cultural needs. For foreigners, they do not know much about Chinese culture and Chinese food. So we should take an action so that they can quickly and easily get the information of dish they want to know. That is to say, we should describe the material of food clearly, avoiding some unnecessary rhetoric, and choosing some ordinary and popular words. 5 Conclusion Generally speaking, the translation of Chinese dishes is challenging, demanding a great deal of translation practice and broad knowledge about our diet culture. From this paper, we may know the basic strategies for Chinese dish names. Firstly, the translator should master the basic principle of translation. Secondly, the translator should de familiar with national culture of different countries. Thirdly, the translator can employ above-mentioned translating skills flexibly in the process of Chinese dish translation. . For the aim of making more foreigners understand the Chinese dish and communicate the diet culture, a good translator should study both language and cultures concerned well. BIBLIOGRAPHY [1] Catford, J.C. 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ABSTRACT In 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 中餐菜单英译方法举例 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 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 beancurd 西红柿炒蛋Scrambled egg with to 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 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 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 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 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 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：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 中文菜单英文译法北京市人民政府外事办公室公布 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 中国菜名(点心)英文 翻译 中国菜名（点心）英文翻译 点心及零嘴： 中式：中式点心dim sum（饮茶Yum Cha）油条twisted cruller豆浆bean milk豆腐花beancurd jelly包子bum豆沙包smashed bean bun馒头steamed bread花卷twistbread馄饨wonton锅贴fried wontons水饺boiled dumpling蒸虾饺steamed prawn dumpling小笼包子small steamer bun虾饺shrimp dumpling烧卖shao-mai肠粉rice noodle roll春卷spring roll 葱油饼green onion pie油饼cruller千层糕layer cake马拉糕Cantonese sponge cake八宝饭rice pudding凉粉agar-agar jelly河粉fried rice noodles干炒牛河fried rice noodles w/beef年糕rice cake炒面chow mein杂碎Chop Suey芙蓉蛋Egg Foo Yung汤面noodles soup阳春面plain noodles刀削面sliced noodles炸酱面noodles w/soybean paste打卤面noodles w/gravy 芝麻糊sesame paste萝卜丝饼turnip strips cake碗糕salty rice pudding凤梨酥pineapple cake豆沙sweet bean paste糯米sticky rice血糯米black sticky rice白粥congee 西式：麦芬/松饼muffin馅饼pie小甜饼cookie汉堡三明治deli sandwichs法国长棍Baguette 羊角面包croissant泡夫puff拿破仑Napoleons酥饼flaky pastry唐那滋/油炸圈饼doughnut蛋挞tart大块面包loaf吐司toast意大利面pasta意粉spaghetti意式宽面lasagne意式干面tagliatelle意式扁面Linguine意式细面Vermicelli提拉米苏Tira Misu面包皮crust华夫饼干waffle苏打饼干soda cracker杏仁饼干macaroon核仁巧克力饼brownie姜饼gingersnap慕司mousse果酱jam糖浆syrup薄荷mint麦片oatmeal圣代sundae雪芭sorbet甜筒icecream cone蜜桃冰淇淋peach melba香草vanilla奶昔milkshake火焰冰激凌baked Alaska意式冰激凌Spumoni奶油冻custard羊乳酪feta人造黄油Margarine甜馅mincemeat 蛋黄酱mayonnaise奶油蛋黄酱mornay sauce果酱jam柑桔果酱marmalade枫糖酱maple syrup 零嘴及其他：爆米花popcorn牛肉干beef jerk果冻jam泡泡糖bubble gum棒棒糖bonbon水果糖konfyt陈皮orange peel棉花糖cotton candy太妃糖toffee香瓜子sunflower seed南瓜子pumpkin seed藕粉lotus root starch馅子filling便当lunchbox自助餐buffet零嘴snack蜜饯tutti-frutti荞麦粉buckwheat玉米粉cornmeal香米fragrant rice酥油ghee米粉rice flour大西米sago酒酿sweet fermented-rice燕窝bird’s nest（法）块菌truffle榨菜preserved Szechuan vegetable 中西菜式： 主菜main course一道菜course招牌菜specialty浇头toppings泡菜pickles酸黄瓜sour cucumber例汤soup of the day罗宋汤borsch鱼羹fish chowder薯泥mashed potatoes 玉米卷taco杂烩chowder沙锅菜casserole炖菜stew炖肉daube肉片/鱼片fillet蛋白egg white蛋黄yolk煎蛋omelette荷包蛋poached egg(单面sunny-side up双面over easy)水煮蛋/白灼蛋boiled egg(半熟soft-boiled)炒蛋scrambled egg皮蛋thousand year egg茶叶蛋tea egg咸鸭蛋salted duck egg肉汁gravy蔬菜通心粉汤Minestrone西班牙肉菜饭paella肉汤broth意式调味饭Risotto腓力牛排Tournedos/filet mignon(用Bearnaise Sauce)西冷牛排sirloin steak牛百叶/猪肚tripe火锅hot pot奶油洋葱汤cream of onion soup清炖肉汤consomme乡下浓汤country soup鱼排fish fillet浓汤bisque（中式）杂碎chop suey烤肉串kabob爱尔兰炖菜Irish stew意大利蔬菜汤minestrone青豆泥puree of peas北京烤鸭Peking duck（法）蔬菜炖肉ragout意大利腊肠salami马来西亚米粉laksa意大利腊肠salami（泰）冬荫功Tom Yum Goong 日本料理： 一些中国菜名的英文翻译 作者: felixcspace(站内联系TA)收录: 2005-12-05 发布: 2005-12-05 assorted delicacies en casserole 砂锅什锦 assorted spiced vegetables 什锦酱菜 assorted vegetarian delicacies 素什锦 bacon 咸肉 balued chicken 叫化鸡 barbecued pork; Guangdong style 叉烧肉 beef in oyster-sauce 蚝油牛肉 beef dishes 牛肉类 beef soup 牛肉汤 beef with orange peel 陈皮牛肉 Beijing roast duch 北京烤鸭 braised bamboo shoots and mushrooms 烧二冬 braised beef 红烧牛肉 braised plover with Beijing scallions 京葱野鸭 braised pork 扣肉 fired bean curd with sliced pork and pepper 家常豆腐 fired crisp chicken 脆皮鸡 green cabbage in oyster sauce 蚝油菜心 instant boiled mutton 涮羊肉 marinated egg 咸蛋 salted duck 盐水鸭 steamed mandarin fish 清蒸桂鱼 steamed Nanjing duck cutlets 南京板鸭 sweet and sour fish 糖醋鱼 tender boiled chicken with soy sauce 白斩鸡 eggplant; Sichuan style 鱼香茄子 Irish stew 土豆洋葱炖牛肉 Kabab; shashlik 烤羊肉串 pickles 泡菜 pork liver soup 猪肝汤 chicken wrapped in cellophane 纸包鸡 chicken with special hot sauce; multiflavour chicken slices 怪味鸡tea flavored egg 茶叶蛋 sweet and sour spre-ribs 糖醋小排 soup of egg flakes 蛋化汤 Lesson five Business Dinner 学习内容与目的 ?学会外出就餐时： 1. 点餐、买单等; 2. 表达对各种饮食的看法 3. 敬酒 4. 介绍中国饮食文化 5. 表达各种中餐菜名 ?西餐全套菜单（西餐上菜顺序） dialogue ?A: good afternoon. “ginger?s restaurant”. May I help you? ?B: yes. I?d like to bo ok a table for Friday evening please. ?A: certainly. For how many people? ?B: we?ll be eight or nine people. Could we book a private room? ?A: I?ll just check. At what time on Friday evening? ?B: about 7:30. ?A: yes. That?s fine. We can book you a private room for up to ten people at that time. Could you give me your name please? ?B: my name is Jenkins. My phone number is 75397382. that?s confirmed then. 7:30 on Friday. ?A: yes. Do you intend to order a la carte or will you be having our seafood buffet? ?B: oh, we?d like the buffet please. We?ve heard it?s very good. ?点菜就餐的次序： ?找桌子 ?看菜单 ?点菜 ?付钱 ?离开 look for table ?Have you got a table for two, please?请问您有两个人的桌子吗? ?Do you have a reservation? / Have you got/made a reservation? / Have you booked a table? ?I haven’t got a reservation. Can I get a seat anyway? ?How many people (are you together)? / How many persons, please? ?Would you like to sit in smoking section or non-smoking section? ?Where would you prefer to sit, smoking or non-smoking? ?We’d prefer non-smoking section. ?Can I have the table by the window ? ?This table is free. How to order ?Can/May I look at the menu? / May I have the menu, please？ ?May I take your order, please? / Are you ready to order now? 冷菜、冷盘：cold dishes 小葱拌豆腐bean curd mixed with chopped green onion 醋熘土豆丝potato with vinegar flavor 酱牛肉braised beef with soy sauce 盐水肝boiled liver with salt 红油……with chilly oil…… 泡菜咸菜pickles 油炸花生fried peanuts 翻炒、爆炒：stir-fried dishes 鱼香肉丝stir-fried pork shreds with chilly sauce 青椒肉丝stir-fried pork shreds with green pepper 宫爆鸡丁stir-fried chicken with chilly sauce and peanuts 木须肉stir-fried pork slices with eggs and fungi 炒鳝片stir-fried eel slices 炒虾仁stir-fried shelled shrimp 炒菜：fried dishes 回锅肉twice-cooked pork slices with hot sauce 葱爆里脊fried pork fillet slices with leeks 椒盐排骨fried pork ribs with pepper sauce 糖醋排骨sweet and sour spare ribs 咖喱牛肉fried beef with curry 油炸：deep-fried dishes 炸鱼deep-fried fish 红烧: braised dishes 红烧肉braised pork with soy sauce 红烧鱼braised fish with soy sauce 清蒸：steamed dishes 清蒸鱼steamed fish 豉汁蒸鱼steamed fish with black bean sauce 其他：other 叉烧肉roast pork fillet 烤羊肉roast mutton 涮羊肉instant boiled sliced mutton 一些中国菜名的英文翻译 assorted delicacies en casserole 砂锅什锦 assorted spiced vegetables 什锦酱菜 assorted vegetarian delicacies 素什锦 bacon 咸肉 balued chicken 叫化鸡 barbecued pork; Guangdong style 叉烧肉 beef in oyster-sauce 蚝油牛肉 beef dishes 牛肉类 beef soup 牛肉汤中国菜名标准英文翻译
中国菜名翻译
中国菜名翻译大全
中国菜名的英文翻译大全
中国菜名英文翻译
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中国经典菜名翻译-简单版
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常用中国菜名英文翻译
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最全版中国菜名英文翻译(数千种)
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中国菜名的英文翻译