旅游英语菜名翻译

1、 饮食文化是中国传统文化的重要组成部分中 国菜历史悠久，其高超的烹饪技艺和丰富的 文化内涵 令外国游客大开眼界。但是因为 东西方语言和文化的差异，要把中国菜名翻 译得准确生动，并不是一件容易的事 。翻 译菜名要抓住用料，刀法，烹调法，口味几 个关键。 l“夫妻肺片”被译成“man and wife lung slice”（夫妻的肺片） l“老虎菜”被错译成“tiger dish”（老虎做 的菜） l“童子鸡”被译成“Chicken without sexual life”（没有性生活的鸡） l “口水鸡”译成“流口水的鸡(Slobbering Chicken)” l“回锅肉”翻译成“烹了两次的

2、猪肉 (Twicecooked Pork)” l游龙戏凤 chicken， shrimp， squid w/ mixed vegetable（鸡，虾，鱿鱼，杂菜） l 雪蛤红莲 bird nest red bean soup（鸟窝 红豆汤） l “宫保鸡丁”译名“公家强暴鸡”（ government abuse chicken） l红烧狮子头红烧狮子头 braise the head of a lion in soy sauce (汉汉 语的意思是红烧一头狮子的头）语的意思是红烧一头狮子的头） l干煸鱼头干煸鱼头fuck a fish head l麻婆豆腐麻婆豆腐 l(Beancurd mad

3、e by a pock-marked woman) l“麻婆豆腐麻婆豆腐”音译为音译为“Mapo Tofu”， l“童子鸡童子鸡”意译为意译为“Steamed Spring Chicken”（清蒸雏鸡），（清蒸雏鸡）， l“红烧狮子头红烧狮子头”按原料及制作方法译为按原料及制作方法译为“Braised Pork Balls in Soy Sauce”（用棕色调料炖烂（用棕色调料炖烂 的肉丸），的肉丸）， l“夫妻肺片夫妻肺片”则译成则译成“Beef and Ox Tripe in Chili Sauce”（泡在辣椒酱里的牛肉和黄牛肚）（泡在辣椒酱里的牛肉和黄牛肚） 。 l“咕噜肉咕噜肉”首先拼

4、音，后面注明了口味首先拼音，后面注明了口味Sweet and Sour Pork with Fat l中国菜肴精品选料严格 、刀功精细，注意火候 、调味多变，且讲究拼 盘造型和菜名的诗情画 意，色、香、味、形、 意惧全，给人以美好的 享受和长久的回味。 l1、介绍菜肴的主料和辅料： 公式：主料公式：主料(形状形状)+(with)辅料辅料 l例： l杏仁鸡丁 chicken cubes with almond l牛肉豆腐 beef with bean curd l西红柿炒蛋 Scrambled egg with tomato l2、介绍菜肴的主料和 味汁： l公式：主料(形状 )+(with,i

5、n)味汁 l例：芥末鸭掌 duck webs with mustard sauce l葱油鸡 lchicken in Scallion oil l1、介绍菜肴的烹法和主料： l公式：烹法+主料(形状) l例：软炸里脊soft-fried pork fillet l烤乳猪roast suckling pig l炒鳝片Stir-fried eel slices l 回锅肉Twice-cooked Pork l2、介绍菜肴的烹法和 主料、辅料 公式：烹法+主料(形状 )+(with)辅料 l仔姜烧鸡条 braised chicken fillet with tender ginger l3、介绍菜肴

6、的烹法、主料 和味汁： l公式：烹法烹法+主料主料(形状形状 )+(with,in)味汁味汁 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 l1、介绍菜肴的形状、介绍菜肴的形状(口感口感)和主料、辅料和主料、辅料 l公式：形状形状(口感口感)+主料主料+(with)辅料辅料 l例：芝麻酥鸡crisp chicken with sesame l陈皮兔丁diced rabbit with orange pe

7、el l时蔬鸡片sliced chicken with seasonal vegetables l红油麻辣白斩鸡 Spicy chicken with hot oil l2、介绍菜肴的口感、烹法和主料、介绍菜肴的口感、烹法和主料 l公式：口感+烹法+主料 l例：香酥排骨crisp fried spareribs l水煮嫩鱼tender stewed fish l香煎鸡块fragrant fried chicken l 酥炸鸡条 Crisp fried fish strip l3、介绍菜肴的形状、介绍菜肴的形状(口感口感)、主料和味汁、主料和味汁 l公式：形状(口感)+主料+(with)味汁 l

8、例：茄汁鱼片sliced fish with tomato sauce l椒麻鸡块cutlets chicken with hot pepper l黄酒脆皮虾仁crisp shrimps with rice wine sauce l蒜泥白肉 Sliced side pork with spicy garlic sauce l比如:醋溜土豆:主料是土豆,口味偏酸,可译 为potato with vinegar flavour, l糖醋里脊:主料是猪肉,口味偏甜,可译为 pork with sugar vinegar flavour。 l中国菜的味道与所用原料,烹饪方法,形状等 相比就要简单的多。

9、大多数的中国菜味道就 是咸、酸、(麻)辣、甜。由于咸是几乎所有 中国菜都有的味道,所以翻译时可以省略。 l中华饮食文化源远流长,很多菜名都蕴含着 丰富的历史典故和优美传说。因此在翻译以 人名、地名、典故、传说命名的菜肴时首先 要面对的问题是:究竟是翻译得直白一些让 外宾一看就明白是什么菜,还是为了体现中 国文化而保留其文化特色？ l1、介绍菜肴的创始人(发 源地)和主料 l公式：人名人名(地名地名)+主料主料 l例：麻婆豆腐Ma Po beancurd l四川水饺Sichuan boiled dumpling l左宗棠虾 General Chos shrimp l2、介绍菜肴的创始人(发源地

10、)、烹法和主料 l公式：人名人名(地名地名)+烹法烹法+主主 料料 l例：东坡煨肘DongPo stewed pork joint 北京烤鸭Roast Beijing Duck 西湖醋鱼 Westlake vinegar fish l在中餐菜名翻译成英文的过程中，可以采用 多种不同的方法，而且每一道菜都可以从不 同的角度入手进行翻译。例如，川菜中的 宫保鸡丁这道菜就有以下几种译法： l1.sauteed chicken cubes with peanuts l2.Gongbao chicken cubes l3.diced chicken with chilli and peanuts l具有

11、中国特色的且也被外宾接受的传统 食品,本着推广汉语及中国文化的原则, 应全部使用汉语拼音,即使使用的是地方 语言拼写或音译拼写的菜名,也应保留其 拼写方式。如:“窝头”、“饺子”、“油条” 、“汤圆”等。这种方法,在其他国家的餐 饮里也屡见不鲜:日本寿是(SUSHI),朝 鲜泡菜(KIMCHI)都是直接用音译,已经 在西方获得广泛的采用。 l蚂蚁上树 l掌上明珠 l桃园三结义 lStir fried vermicelli/bean starch noodles with minced pork lDuck webs with eggs lMashed dates, lotus seeds, a

12、nd green peas l 其他技法 l直译类 l锅贴 pot sticker（这个翻译非常直接，锅 就是锅，贴就是贴） l酸辣汤 hot stewed in gravy 卤鸭 Spicy Duck l涮 instant-boiled 涮羊肉Instant-boiled Mutton Slices l酿 stuffed 酿青椒 Stuffed Green Pepper l烤 roast; barbecued 烤鹅 Roast Goose lExpressing Names of Chinese Dishes l清蒸 steamed (in clear soap) 清蒸桂鱼 Steamed

13、Mandarin Fish l清炖 stewed in clear soap 清炖甲鱼 Stewed Turtle in Clear Soap l白灼/嫩煮 scalded 白灼海虾 Scalded Prawns l红烧 braised in brown sauce 红烧蹄筋 Braised Pork Tendon in Brown Sauce lExpressing Names of Chinese Dishes l干烧 in pepper sauce 干烧干贝 Scallop in Pepper Sauce l麻辣 with hot pepper 麻辣豆腐 Bean Curd with H

14、ot Pepper/Spice Bean Curd l酱爆 in bean sauce 酱爆肉丁 Diced Pork in Bean Sauce l鱼香 fish-flavored/in (spicy) garlic sauce 鱼香肉丝Fish-flavored Shredded Pork/in Garlic Sauce lExpressing Names of Chinese Dishes l糖醋 with sweet and sour sauce 糖醋排骨 Spareribs with Sweet and Sour Sauce l宫保 with chili and peanuts 宫保

15、鸡丁 Diced Chicken with Chili and Peanuts l脆皮 crisp (in spicy sauce) 脆皮鱼 Crisp Fish l香酥 crisp fried 香酥鸡 Crisp Fried Chicken lExpressing Names of Chinese Dishes l焦熘 fried in sauce 焦熘鱼片 Fried Fish Slices in Sauce l甜酸 sweet twice-cooked 回锅肉 Double-sauted Pork Slices; Twice-cooked Pork Slices in Brown Sau

16、ce lExpressing Names of Chinese Dishes l五香 spiced 五香牛肉 Spiced Beef l干炸 dry deep-fried 干炸羊肉 Dry Deep-fried Lamb Breast l软炸 soft deep-fried 软炸里脊 Soft Deep-fried Pork Fillet l串烧 skewered 串烧羊肉青椒 Skewered Mutton with Green Pepper lExpressing Names of Chinese Dishes l铁扒 grilled 铁扒乳鸽 Grilled Baby Pigeon l烧

17、烤 roast 烤乳猪 Roast Suckling Pig l砂锅 in casserole 砂锅鱼翅 Sharks Fin in Casserole l锅巴 with sizzling/crispy rice crust 锅巴海参 Sea Slug with Sizzling/Crispy Rice Crust lExpressing Names of Chinese Dishes l芙蓉 with egg white 芙蓉海参 Sea Cucumbers with Egg White l麻酱 with sesame paste 麻酱海参 Beche-de-mer With Sesame

18、Paste l三鲜 with two other delicacies; with three delicious ingredients 三鲜海参 Sea Cucumbers With Other Two Delicacies 三鲜汤 Consomm With Three Delicious Ingredients (with shredded chicken, ham and bamboo shoots) lExpressing Names of Chinese Dishes l醋溜 in vinegar sauce/gravy 醋溜白菜 Sauted Cabbage in Vinegar

19、 Sauce/Gravy l糟溜 in distilled grains sauce 糟溜鸡片 Sliced Chicken in Distilled Grains Sauce l凉拌 in soy sauce 凉拌海蜇 Jellyfish in Soy Sauce l酸辣 hot and sour 酸辣黄瓜 Hot and Sour Cucumber lExpressing Names of Chinese Dishes l姜汁 in ginger sauce 姜汁扁豆 Snap Beans in Ginger Sauce l蚝油 in oyster sauce 蚝油香菇 Mushrooms

20、 in Oyster Sauce l蒜泥 with mashed garlic 蒜泥胡豆 Broad Beans With Mashed Garlic l什锦 mixed, assorted 什锦冬粉 Assorted Shreds With Vermicelli 什锦色拉 Mixed Vegetable Salad With Ham lExpressing Names of Chinese Dishes l茄汁 in tomato sauce 茄汁鸡脯 Chicken Breast in Tomato Sauce l咖喱 with curry 咖喱牛肉 Fried Beef With Cur

21、ry l八宝 (stuffed) with eight delicacies 八宝鸡 Chicken Stuffed With Eight Delicacies l葱爆 quick-fried with scallion in ginger sauce 葱爆羊肉 Quick-fried Lamb With Scallion in Ginger Sauce lExpressing Names of Chinese Dishes l粉蒸 steamed in rice flour 粉蒸牛肉 Steamed Beef in Rice Flour l奶油 in cream sauce 奶油鱼肚 Fri

22、ed Fish Maw in Cream Sauce l木犀 with scrambled eggs and fungus 木犀肉 Fried Pork With Scrambled Eggs and Fungus l醉 liquor-preserved 醉虾 Liquor-preserved Crabs l辣味 in chili sauce Braised Prawns in Chili Sauce l豆鼔 in black bean sauce 豆鼔桂鱼 Mandarin Fish in Black Bean Sauce l黄焖 braised in rice wine 黄焖大虾 Brai

23、sed Prawns in Rice Wine l椒盐 with pepper and salt 椒盐排骨 Spare Ribs With Pepper and Salt l怪味 multi-flavored 怪味鸡 Multi-flavored Chicken lExpressing Names of Chinese Dishes lBasic Principle (基本原则) lIngredients + Preparation Method l狮子头 Pork Meat Balls l海米白菜 Chinese Cabbage With Dried Shrimps l发财好市 Black

24、Moss Cooked With Oysters l彩凤喜迎春 Baked Chicken and Fried Quail Eggs l蚂蚁上树 Vermicelli With Spicy Minced Pork l龙虎凤大烩 Thick Soup of Snake, Cat and Chicken l单面煎单面煎 Sunny-side up l双面煎双面煎 over easy l荷包蛋荷包蛋 poached egg l茶叶蛋茶叶蛋 tea egg l白煮蛋白煮蛋 hard boiled eggs l松花蛋松花蛋 Preserved egg l炒蛋炒蛋 omelet l翻译项目翻译项目 l欢迎

25、宴会菜单欢迎宴会菜单 l荷兰黄瓜、荷兰黄瓜、 l西红柿西红柿 l席前小吃席前小吃 (扬州麻花扬州麻花 芝麻酥饼芝麻酥饼) l蔬菜色拉蔬菜色拉 l茶壶松茸茶壶松茸 l扬州狮子头扬州狮子头 l文思豆腐文思豆腐 l(现场现场) l比萨大虾比萨大虾 l糖醋鳜鱼糖醋鳜鱼 l罐焖牛肉罐焖牛肉 l茶干芦蒿茶干芦蒿 l木瓜雪耳木瓜雪耳 l大丰收大丰收 l维扬细点维扬细点 l(生煎包子生煎包子/萝卜丝酥饼萝卜丝酥饼) l扬州炒饭扬州炒饭 l水果拼盘水果拼盘 l欢迎宴会菜单欢迎宴会菜单 180元元/人人*14人人 l荷兰黄瓜荷兰黄瓜(Holland Cucumber)、西红柿、西红柿 (Tomato) l席前小吃

26、席前小吃(Pre-meal Snack) l(扬州麻花扬州麻花 芝麻酥饼芝麻酥饼) l(Yangzhou Hemp Flowers/Sesame Crispy Pie) l蔬菜色拉蔬菜色拉(Vegetable Salad) l茶壶松茸茶壶松茸(Mushrooms in Tea Pot) l扬州狮子头扬州狮子头(Yangzhou Lions Head Meat Balls) l文思豆腐文思豆腐(Tofu Invented by Monk Wensi) l(现场现场) (Made On-the-Spot) l比萨大虾比萨大虾(Pisa Shrimp) l糖醋鳜鱼糖醋鳜鱼(Mandarin Fish

27、 with Sweet and Sour Sauce) l罐焖牛肉罐焖牛肉(Braised Beef in Pot) l茶干芦蒿茶干芦蒿(Crown Daisy with Dried Tofu) l木瓜雪耳木瓜雪耳(White Fungus with Pawpaw) l大丰收大丰收(Chinese Traditional Cereals) l维扬细点维扬细点(Weiyang Cuisine Dim Sum) l(生煎包子生煎包子/萝卜丝酥饼萝卜丝酥饼) l(Pan Fried Bun/Crispy Baked Pie with Shredded Turnip) l扬州炒饭扬州炒饭(Yangzh

28、ou Fried Rice) l水果拼盘水果拼盘(Fruit Assorted Cold Dishes) l宴会厅宴会厅 l 咖啡、红茶、牛奶、酸奶（冰块）、鲜果咖啡、红茶、牛奶、酸奶（冰块）、鲜果 汁汁 l维扬小菜：维扬小菜： l油爆河虾油爆河虾 l扬州什香菜扬州什香菜 l什锦酱菜什锦酱菜 l毛豆菜串毛豆菜串 l水晶肴肉水晶肴肉 l麻油拌菜麻油拌菜 l l西式：西式： l油煎培根油煎培根 l清炒西兰花清炒西兰花 l牛奶煮泥肠牛奶煮泥肠 l鲜蘑炒蛋鲜蘑炒蛋 l香菇菜心香菇菜心 l油煎荷包蛋油煎荷包蛋 l切片面包（黄油、果酱）切片面包（黄油、果酱） l杏仁面包杏仁面包 l巧克力墨斯巧克力墨斯 l

29、炸土豆条炸土豆条 l中式：中式： l大麻团大麻团 l蟹黄鲜肉包蟹黄鲜肉包 l三丁包三丁包 l蔬菜包蔬菜包 l什锦炒面什锦炒面 l松籽素烧鹅松籽素烧鹅 l黄桥烧饼黄桥烧饼 l白米粥白米粥 l八宝菜粥八宝菜粥 l水果：水果： l10月月15日早日早1#宴会厅宴会厅 80元元/人人*40人人 l 咖啡咖啡Coffee红茶红茶Black Tea牛奶牛奶Milk酸奶（冰酸奶（冰 块）块）Acidophilus Milk(ice)鲜果汁鲜果汁Fresh Syrup l维扬小菜：维扬小菜：Weiyang Cuisine油爆河虾油爆河虾(Fried Prawns)扬州什香菜扬州什香菜(Yangzhou Fri

30、ed Assorted Vegetables)什锦酱菜什锦酱菜(Assorted Pickles)毛豆菜串毛豆菜串(Chinese Cabbage with Green Soy Beans)水晶肴肉水晶肴肉(Crystal-like Cold Pork)麻油拌菜麻油拌菜(Green Soy Beans Mixed with Vegetables） l l l西式：西式：Western-style l油煎培根（油煎培根（Fried Smoked-bacons）清炒西）清炒西 兰花（兰花（Stir-fried Broccoli）牛奶煮泥肠（）牛奶煮泥肠（ Morning Sausage Poach

31、ed in Milk）鲜蘑）鲜蘑 炒蛋炒蛋(Fried Egg with Fresh Mushrooms) 香菇菜心香菇菜心(Baby Greens with Fragrant Mushrooms)油煎荷包蛋油煎荷包蛋(Fried Poached- eggs)切片面包（黄油、果酱）切片面包（黄油、果酱） (Sliced Bread)(Butter/Jam)杏仁面包杏仁面包(Bread with Almond)巧克力墨斯巧克力墨斯(Chocolate Mousse)炸土豆条炸土豆条(Fried Chips) l l中式：中式：Sino-style l大麻团（大麻团（Big Fried Rice-

32、flour Rolls with Sesame）蟹黄鲜肉包）蟹黄鲜肉包(Crabmeat Bun)三丁包三丁包(Bun with Three Sorts of Diced Meat)蔬菜包蔬菜包(Bun with Vegetables)什锦炒面什锦炒面(Assorted Vegetarian Chow-mein)松籽素烧鹅松籽素烧鹅 (Glutinous Rice with Pine-seeds) 黄桥烧饼黄桥烧饼(Clay Oven Rolls from Huangqiao)白米粥白米粥(Rice Porridge)八八 宝菜粥宝菜粥(Vegetable Porridge with Eigh

33、t Delicacies)水果：水果：Fruit l中国菜的切功和形状主要有: l丁(slices,dices),块(cubes,pieces),片 (slices),末(minces),丝(shred),条 lstraps),段(chunks),柳(fillets)。 l中国菜的烹饪方式主要有: l炒(stir-fry,saute),炸(fry;deep-fry),蒸 (steam),煮(boil),焖(braise;stew), 炖(stew),烤(roast;broil;grill;basting) 。 l如：1. 清炒虾仁 lStir fried shrimps l2. 醋溜黄鱼 lF

34、ried yellow fish with vinegar l3. 铁板牛肉 lBeef cooked in iron pan l清炒 l煸 l爆 l炸 l煎 l清蒸 l炖/焖 lstir fry l saute l quick fry l deep fry l pan fry l steam l simmer l涮 l烧 l椒盐 l熏 l腌 l回锅 linstant boil l braise l spicy salt l smoke l salt/stuff l twice cooked l“回锅肉”翻译成“烹了两次的猪肉 (Twicecooked Pork)” l游龙戏凤 chicken

35、， shrimp， squid w/ mixed vegetable（鸡，虾，鱿鱼，杂菜） l 雪蛤红莲 bird nest red bean soup（鸟窝 红豆汤） l “宫保鸡丁”译名“公家强暴鸡”（ government abuse chicken） l1、介绍菜肴的主料和辅料： 公式：主料公式：主料(形状形状)+(with)辅料辅料 l例： l杏仁鸡丁 chicken cubes with almond l牛肉豆腐 beef with bean curd l西红柿炒蛋 Scrambled egg with tomato lEpressing Names of Chinese Dish

36、es l常用表达 l饮食文化 catering culture l四大菜系 four cuisines l川/鲁/扬州/粤菜 Sichuan/Shandong/Yangzhou/Cantonese Cuisine l中餐烹饪艺术 Chinese culinary art l天然配料 natural ingredient l烹饪方法 method of preparation l色、香、味 color, aroma and taste lExpressing Names of Chinese Dishes l常用表达 l装盘、摆放和图案 layout and design of dish l佐料的调配 the blending of seasonings l装盘上桌 lay out the food on the plate for table l主食 staple food l四道冷盘 four courses of cold dishes l热炒 hot dishes l外加汤和