旅游英语之菜名翻译

1、旅游餐饮翻译中国菜名翻译方法 Translation skills of Chinese Cuisine 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。v套餐套餐vset meal. regular dinner v盒饭 vBox lunch; Chinese take-awayv自助餐 vBuffet v单面煎单面煎 Sunny-side upv双面煎双面煎 over easyv荷包蛋荷包蛋 poache

2、d egg v茶叶蛋茶叶蛋 tea eggv白煮蛋白煮蛋 hard boiled eggs v松花蛋松花蛋 Preserved eggv炒蛋炒蛋 omelet vContinental Breakfast v 欧式早餐，主要食品有茶、咖啡、面包卷和果酱，主要为冷食。 vEnglish Breakfast v 英式早餐，主要食品为熏肉、煎蛋、烤面包和果酱，主要为热食。 搞笑的英文菜名的翻译 v“夫妻肺片”被译成“man and wife lung slice”（夫妻的肺片）v“老虎菜”被错译成“tiger dish”（老虎做的菜） v“童子鸡”被译成“Chicken without sexual

3、 life”（没有性生活的鸡）v “口水鸡”译成“流口水的鸡(Slobbering Chicken)” 搞笑的英文菜名的翻译 v“回锅肉”翻译成“烹了两次的猪肉(Twicecooked Pork)” v游龙戏凤 chicken， shrimp， squid w/ mixed vegetable（鸡，虾，鱿鱼，杂菜） v 雪蛤红莲 bird nest red bean soup（鸟窝红豆汤）v “宫保鸡丁”译名“公家强暴鸡”（government abuse chicken） 搞笑的英文菜名的翻译 v红烧狮子头红烧狮子头 braise the head of a lion in soy sauc

4、e (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）v干煸鱼头干煸鱼头fuck a fish head v“四喜丸子四喜丸子”翻译成翻译成“Four glad meat balls”（四个（四个高兴的肉团高兴的肉团 v麻婆豆腐麻婆豆腐v(Beancurd made by a pock-marked woman) 准确的英文菜名的翻译 v“麻婆豆腐麻婆豆腐”音译为音译为“Mapo Tofu”，v“童子鸡童子鸡”意译为意译为“Steamed Spring Chicken”（清蒸雏鸡），（清蒸雏鸡），v“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 P

5、ork Balls in Soy Sauce”（用棕色调料炖烂的肉（用棕色调料炖烂的肉丸），丸），v“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）。v“咕噜肉咕噜肉”首先拼音，后面注明了口味首先拼音，后面注明了口味Sweet and Sour Pork with Fat 菜名的翻译v1. 烹饪方法+原材料v2. 原料+介词+配料v3. 原料+器皿/外包装v如：1. 清炒虾仁vStir fried shrimpsv2. 醋溜黄鱼vFried yellow fish with vin

6、egarv3. 铁板牛肉vBeef cooked in iron pan烹饪方法v清炒v煸v爆v炸v煎v清蒸v炖/焖vstir fryv sautev quick fryv deep fryv pan fryv steamv simmer v涮v烧v椒盐v熏v腌v回锅vinstant boilv braisev spicy saltv smokev salt/stuffv twice cooked菜名的艺术v蚂蚁上树v掌上明珠v桃园三结义vStir fried vermicelli/bean starch noodles with minced porkvDuck webs with eggs

7、vMashed dates, lotus seeds, and green peasv1. 直译类v锅贴 pot sticker（这个翻译非常直接，锅就是锅，贴就是贴） v酸辣汤 hot&sour soup（又辣又酸的汤） v春卷 spring rolls（春天的卷） v柠檬牛肉 lemon beef v炒杂菜 mixed vegetable（混合在一起的菜） v叫化鸡 beggars chicken（乞丐鸡） 四喜丸子 four-joy meatballs（四个快乐的肉球） v清蒸鱼 steam fish v火锅 hot pot（热锅） v烤鸭 roasted duck v可以看到以

8、上一些翻译，没有涉及文化内可以看到以上一些翻译，没有涉及文化内涵，而仅仅涉及制作方法或者口味的，似涵，而仅仅涉及制作方法或者口味的，似乎比较容易成功，而类似乎比较容易成功，而类似“四喜丸子四喜丸子”这这样的菜名译法，看起来令人忍俊不禁。样的菜名译法，看起来令人忍俊不禁。 v2、音译类、音译类 v馄饨 won ton v叉烧 char shiu v炒面 chow mein v捞面 lo mein v炒河粉 chow fun v豆腐 tofu v麻婆豆腐 mar-boh tofu v从这类翻译中我们可以看出中国文化远走他乡，在异国生根，被异国文化所包容接纳的一面。v 3、曲译类 v中国菜名中一些非

9、常诗意的元素，用英文实在无法体现出来。 v白云凤爪 chicken leg（鸡脚） v四宝豆腐羹 steam tofu soup（蒸豆腐汤） v炒素丁 vegetable roll（菜卷子） v鸳鸯馒头 shanghai buns（上海馒头） v百年好合 red bean fresh lily bulb（红豆百合茎）v在以上菜名中，有一些综合了中国历史、戏曲、民俗等方面的内容于一身，用英文根本无法传递其中复杂的内涵，于是只好用所采用的食材来予以替代。v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。v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。v

10、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。 牛肉的部位v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，让客人一目了然。v将以下几点公式介绍如下，以供参考。 一、以主料开头的翻译方法一、以主料开头的翻译方法 v1、介绍菜肴的主料（、介绍菜肴的主料（major ingredient or material）和辅料）和辅料(minor ingredient)： v Formula：主料：主料(形状形状)+(with)辅料辅料 v杏仁鸡丁杏仁鸡丁vchicken c

11、ubes with almond v牛肉豆腐牛肉豆腐vbeef with bean curd (tofu, doufu)v西红柿炒蛋西红柿炒蛋vScrambled egg with tomato v芥末鸭掌芥末鸭掌vduck webs with mustard sauce v葱油鸡葱油鸡vchicken in Scallion oil v米酒鱼卷米酒鱼卷vfish rolls with rice wine 2 2、介绍菜肴的主料和味汁、介绍菜肴的主料和味汁saucesauce： FormulaFormula：主料：主料( (形状形状)+(with, in)+(with, in)味汁味汁 二、以

12、烹制方法开头的翻译方法二、以烹制方法开头的翻译方法 v1、介绍菜肴的烹法、介绍菜肴的烹法(cooking method)和主料：和主料： vFormula：烹法：烹法+主料主料(形状形状) v软炸里脊软炸里脊vsoft-fried pork fillet v烤乳猪烤乳猪vroast suckling pig v炒鳝片炒鳝片vStir-fried eel slicesv清蒸鳊鱼清蒸鳊鱼 vSteamed bream fish 2、介绍菜肴的烹法和主料、辅料、介绍菜肴的烹法和主料、辅料 公式：烹法公式：烹法+主料主料(形状形状)+(with)辅料辅料v仔姜烧鸡条vbraised chicken f

13、illet with tender gingerv 醋溜仔鸡 v Fried Spring Chicken with Vinegar Saucev 辣子炒肉丁 v Stir-fried Diced Pork with Green Pepperv 3、介绍菜肴的烹法、主料和味汁：、介绍菜肴的烹法、主料和味汁： v 公式：烹法公式：烹法+主料主料(形状形状)+(with,in)味味v例：红烧牛肉vbraised beef with brown sauce v鱼香肉丝vfried shredded pork with Sweet and sour sauce v清炖猪蹄vstewed pig hoo

14、f in clean soup 三、以形状或口感开头的翻译方法三、以形状或口感开头的翻译方法 v 1、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 v公式：形状公式：形状(口感口感)+主料主料+(with)辅料辅料 v例：v芝麻酥鸡vcrisp chicken with sesame v陈皮兔丁vdiced rabbit with orange peel v时蔬鸡片vsliced chicken with seasonal vegetables v 2、介绍菜肴的口感、烹法和主料、介绍菜肴的口感、烹法和主料 v公式：口感公式：口感+烹法烹法+主料主料 v例：香酥排骨vcr

15、isp fried spareribs v水煮嫩鱼vtender stewed fish v香煎鸡块vfragrant fried chicken v 3、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 v公式：形状公式：形状(口感口感)+主料主料+(with)味汁味汁 v例：茄汁鱼片例：茄汁鱼片vsliced fish with tomato sauce v椒麻鸡块椒麻鸡块vcutlets chicken with hot pepper v黄酒脆皮虾仁黄酒脆皮虾仁vcrisp shrimps with rice wine sauce 四、以人名或地名开头的翻译方法四、以人

16、名或地名开头的翻译方法 v1、介绍菜肴的创始人、介绍菜肴的创始人(发源地发源地)和主料和主料 v 公式：人名公式：人名(地名地名)+主料主料 v例：麻婆豆腐vMa Po bean curd v四川水饺vSichuan boiled dumpling v2、介绍菜肴的创始人、介绍菜肴的创始人(发源地发源地)、烹法和主料、烹法和主料 v公式：人名公式：人名(地名地名)+烹法烹法+主料主料 v例：东坡煨肘vDongPo stewed pork joint v北京烤鸭vRoast Beijing Duck v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

17、译。例如，川菜中的“宫保鸡丁”这道菜就有以下几种译法： v1.sauteed chicken cubes with peanutsv2.Gongbao chicken cubes v 3.diced chicken with chili and peanuts v 由此可见，中餐菜名的英译方法是灵活多变的。至于我们在翻译中应该采用哪种方法，可根据各人的习惯和具体情况确定。只要掌握了第一种以主料开头的翻译方法，对其它种类的翻译方法便可以触类旁通 。v酿豆腐酿豆腐vBean curd stuffed with minced porkv叫化鸡叫化鸡vbaked mud-coated chicken

18、/ beggars chickenv龙凤会龙凤会vstewed snake & chickenv东江盐局鸡东江盐局鸡 Baked chicken with rock salt slicesv宫保鸡丁宫保鸡丁saut(炒、煎炒、煎) chicken cubes with green pepperv烤乳猪烤乳猪 roast suckling pigv白灼虾白灼虾 steamed prawnv椒盐明虾椒盐明虾 fried prawn with spiced saltv京都排骨京都排骨 sweet and sour spareribsv糖醋鱼糖醋鱼 sweet and sour fishv罗汉

19、斋罗汉斋 assorted vegetarian delicacies v蚝油牛肉蚝油牛肉 fried beef in oyster saucev鱼香茄子煲鱼香茄子煲 eggplant with garlic sauce and salty fishv梅菜扣肉煲梅菜扣肉煲 braised pork with preserved vegetablesv鲜笋肉片鲜笋肉片 Stir-fried sliced pork with bamboo shootv腰果肉丁腰果肉丁 diced pork with cashew nutsv椒盐排骨椒盐排骨 spareribs with salt and pepp

20、erv尖椒牛肉尖椒牛肉 shredded beef and green pepperv泡菜泡菜 pickled vegetablev蒜香排骨蒜香排骨 baked pork spareribs in garlic v清蒸鱼清蒸鱼 steamed carp v红烧豆腐红烧豆腐 bean curd with brown sauce Dim Sum点心点心v双皮奶双皮奶 double-layer milk /stewed milk beancurdv蜜汁叉烧包蜜汁叉烧包 steamed barbecued pork bunv蒸馒头蒸馒头 steamed bun / 炸馒头炸馒头 fried bunv粽

21、子粽子glutinous rice dumplingv春卷春卷 spring rollsv葱油饼葱油饼 spring onion pancakev炒饭炒饭 fried rice, 炒米粉炒米粉 fried rice noodlev番茄汁番茄汁ketchup 对于艺术命名法的菜名，其名称本身既不反映菜的原料，也不反映烹调方法，若要讲清其意义，必须讲述一个故事或一段历史。翻译时则先直译出菜名的中文意思，再进行解释。 佛跳墙 The Buddhist monk jumping over the wall-Ingredients used for the casserole are all delic

22、acies of Chinese cooking: sharks fin, sea cucumber, abalone, dried scallop, ham, chicken, duck, lamb, bamboo shoots, mushrooms and various spices. These are sealed inside the casserole and boiled for long hours, ensuring the essence of each ingredient is being extracted. Thus, besides the wonderful

23、taste, the casserole also has high nutritive values. The meaning of “the Buddhist monk jumping over the wall” is that, this dish is so delicious that the Buddhist monk can not help to jump over the wall and have a taste. 意译法 有时人们根据菜的主料和配料色或形的特点，或烹调后总体造型给菜肴取个吉祥如意的典雅名称，对于这类艺术命名法或虚实命名法的菜名一般采用意译，舍形或舍音求意

24、，将其原料和烹法照实译出。如比如,有一道菜叫“金玉满堂”,其实就是虾仁鸡蛋汤,可如果照菜名字面意思翻译成“Hall full of Gold and Jades”,外国客人准得大吃一惊,“How can Chinese people eat gold and jades?”这不把国人当成怪物才怪。而如果译成“shrimp and egg soup”的话,大家就很容易理解了。 v菜单中有一道菜，名为“桃花饭”。刚一开始我把它直译成“Peach -flower meal”。事后，汉森大使对我说，英国大使说，你翻译的有些菜名他们看不懂。 “桃花饭”又名“三鲜锅巴”，可译成“Baked (Deep-f

25、ried) crisp-rice-crusts with hot sauce of three delicacies”。这个菜除了色、香、味之外，还产生一股热气和咝咝的响声，能够营造一种热烈氛围。文革期间，这个菜在北京的外交使团非常受欢迎。有些西方国家的外交官干脆把这个菜称为“轰炸东京” “Bombardment of Tokyo”或“轰炸广岛”，“ Atomic bomb on Hiroshima”。 v大丰收，实际上是西餐中的什锦生菜沙拉，这个菜名很有创意。堪称中西结合的典范。但是，只有吃过的人才知道它是什么。可以用汉语拼音，Dafengshou ,Big harvest,再加注：Sala

26、d of assorted fresh vegetables v驴打滚，属于北京风味小吃，就是年糕卷沾黄豆面，如同驴在黄土地上打滚，非常形象生动，完全可以翻译成Donkey rolling on dust- ground,再加注：Rolls made of glutinous rice flour coated with soybean flour，looks like d rolling on dust-ground. v糖葫芦或冰糖葫芦，北京特产，用汉语拼音，Bingtanghulu 加注：Crisp-sugar coated fruit (haws, yam, crab apple ,e

27、tc )on a stick. Go believev狗不理包子，中国特产，用汉语拼音，Goubuli baozi ,加注：Steamed buns filled with vegetables, meat or other ingredients, which, even in the hard days, dogs didnt eat ,because it was too oily v天津市“狗不理”集团有限公司在国家工商总局商标局注册了“gobelieve”英文商标。“洋名”公布后引发争议，有人认为很有创意，有人则认为丧失了原本的文化含义。 v中国地域辽阔，民族众多，因此各种中国饮食口

28、味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。 v China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical characteristics

29、, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. v山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清

30、汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。 vShandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so

31、Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafoo

32、d with fresh and light taste. v海鲜是山东菜系的主要构成。山东最著名的菜肴是糖醋鲤鱼。正宗的糖醋鲤鱼必须打捞自黄河。但是因为现在黄河的众多污染，其他地方的鲤鱼更好一些。山东菜主要是速炸，烧烤，炒或深炸。菜肴清新肥美，搭配山东本地的著名啤酒青岛啤酒就完美了。 vseafood is a major component of Shandong cuisine. Shandongs most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come fr

33、om the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandongs own famous beer,

34、Qingdao Beer v四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和花椒，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国 vSichuan Cuisine Sichuan Cuisine is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan

35、cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, whil

36、e frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. v广东菜系 广东菜源自于中国最南部的省份广东省。大多数华侨来自广东，因此广东菜也许是国外最广泛的中国地方菜系。 vGuangdong Cuisine Cantonese food originates from Guangdong, the so

37、uthernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China. v广东人热衷于尝试用各种不同的肉类和蔬菜。事实上，中国北方人常说，广东人吃天上飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿。这一陈述很不属实，但是广东菜是各类丰富的中国菜系之一。使用很多来自世界其他地方的蔬菜

38、，不大使用辣椒，而是带出蔬菜和肉类自身的风味。vCantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and a

39、nything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesnt use much spice, bringing out the natural flavor of the vegetables

40、 and meats. v广东菜系，味道清，淡，脆，鲜，为西方人所熟知，常用猛禽走兽来烹饪出有创意的菜肴。它的基础烹饪方法包括烤，炒，煸，深炸，烤，炖和蒸。其中蒸和炒最常用于保存天然风味。广东厨师也注重于菜肴的艺术感。 vTasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roas

41、ting, stir-frying, sauting, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes. v福建菜系 福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。

42、最特别的是它的“卤味”。 vFujian Cuisine Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their pickled taste. v江苏菜系 江苏菜，又叫淮阳菜，流行于在淮阳湖下流。以水产作

43、为主要原料，注重原料的鲜味。其雕刻技术十分珍贵，其中瓜雕尤其著名。烹饪技术包括炖，烤，焙，煨等。淮阳菜的特色是淡，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而出名。因为江苏气候变化很大，江苏菜系在一年之中也有变化。味道强而不重，淡而不温。 vJiangsu Cuisine Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the fres

44、hness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is w

45、ell known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isnt too heavy; if light, not too bland. v浙江菜系 浙江菜系由杭州菜，宁波菜，绍兴菜，组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。 vZhejiang Cuisine Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tendern