旅游英语之菜名翻译市公开课金奖市赛课一等奖课件

1、旅游餐饮翻译第1页中国菜名翻译方法 第2页Translation Skills of Chinese Cuisine第3页 饮食文化是中国传统文化主要组成部分中国菜历史悠久，其高超烹饪技艺和丰富文化内涵 令外国游客大开眼界。不过因为东西方语言和文化差异，要把中国菜名翻译得准确生动，并不是一件轻易事 。翻译菜名要抓住用料、刀法、烹调法，口味几个关键。第4页套餐set meal. regular dinner （按菜单）逐道点菜 a la carte . 盒饭 box lunch; Chinese take-away自助餐 buffet 第5页单面煎 sunny-side up双面煎 over e

2、asy荷包蛋 poached egg 茶叶蛋 tea egg白煮蛋 hard boiled eggs 松花蛋 preserved egg炒蛋 omelet 第6页Continental Breakfast 欧式早餐，主要食品有茶、咖啡、面包卷和果酱，主要为冷食。 English Breakfast 英式早餐，主要食品为熏肉、煎蛋、烤面包和果酱，主要为热食。 第7页第8页干炒牛河 fuck to fry the cow river炸酱面 fry the sauce上汤云吞 top soup cloud swallows上汤水饺 top soup dumpling日式海鲜汤乌black winte

3、r in type seafood soup in day猪扒汤面 the pig picks the noodle soup餐蛋汤公仔面 meal egg soup the brisket gets the river powder第9页牛腩捞河粉 sunny-side up三丝汤意粉 three silk soup idea powder窝蛋牛肉粥 nest egg beef gruel冬菇滑鸡粥 slippery chicken in mushroom gruel皮蛋瘦肉粥 preserved egg lean meat gruel田鸡粥 grog gruel第10页黑椒牛柳丝炒意粉 t

4、he black cow silk fries the idea powder日式炒乌冬 the day type fries the black winter三丝炒公仔面 three silks fry the of干烧伊面 fuck to burn the of咸鱼鸡粒炒饭 salty fish chicken a fried rice西式炒饭 western fashion fried rice第11页搞笑英文菜名翻译 “夫妻肺片”被译成“man and wife lung slice”（夫妻肺片）“老虎菜”被错译成“tiger dish”（老虎做菜） “童子鸡”被译成“Chicken

5、without sexual life”（没有性生活鸡） “口水鸡”译成“流口水鸡(Slobbering Chicken)” 第12页搞笑英文菜名翻译 “回锅肉”翻译成“烹了两次猪肉 (twicecooked Pork)” 游龙戏凤 chicken， shrimp， squid and mixed vegetable（鸡，虾，鱿鱼和杂菜） 雪蛤红莲 bird nest red bean soup（鸟窝红豆汤） “宫保鸡丁”译名“公家/政府虐待鸡”（government abuse chicken） 第13页搞笑英文菜名翻译 红烧狮子头 braise the head of a lion in

6、soy sauce (汉语意思是红烧一头狮子头）干煸鱼头fuck a fish head 麻婆豆腐(Beancurd made by a pock(痘痕，麻子)-marked woman) “四喜丸子”翻译成“Four glad meat balls”（四个高兴肉团） 第14页准确英文菜名翻译 “麻婆豆腐”音译为“Mapo Tofu/beancurd”，“童子鸡”意译为“Steamed Spring Chicken”（清蒸雏鸡 Spring Chicken童子鸡；青春不再），“红烧狮子头”按原料及制作方法译为“Braised(炖熟；焖) Pork Balls in Soy Sauce (酱油)

7、 （用棕色调料炖烂肉丸），“夫妻肺片”则译成“Beef and Ox Tripe in Chili Sauce”（泡在辣椒酱里牛肉和黄牛肚）。“咕噜肉”首先拼音，后面注明了口味Sweet and Sour Pork with Fat 第15页菜名翻译1. 烹饪方法+原材料2. 原料+介词+配料3. 原料+器皿/外包装第16页如：1. 清炒虾仁stir fried shrimps2. 醋溜黄鱼fried yellow fish with vinegar3. 铁板牛肉beef cooked in iron pan第17页烹饪方法清炒 stir-fry煸 ,炒 saut 爆 quick fry炸 d

8、eep-fry煎 pan-fry清蒸 steam炖/焖 simmersteam 蒸boil 煮pan-fry 煎deep-fry 炸saut 炒第18页烹饪方法涮 instant-boil烧 braise椒盐 spicy-salt熏 smoke腌 salt回锅 twice-cooked第19页菜名艺术蚂蚁上树掌上明珠桃园三结义stir-fried vermicelli/bean starch noodles with minced porkduck webs with eggs/pigeon eggs in duck webs mashed dates(红枣泥), lotus seeds, a

9、nd green peas第20页1. 直译类锅贴 pot sticker（这个翻译非常直接，锅就是锅，贴就是贴） 酸辣汤 hot & sour soup（又辣又酸汤） 春卷 spring rolls（春天卷） 柠檬牛肉 lemon beef 炒杂菜 mixed vegetable（混合在一起菜） 叫化鸡 beggars chicken（乞丐鸡） 第21页 四喜丸子 four-joy meatballs（四个高兴肉球） 清蒸鱼 steam fish 火锅 hot pot（热锅） 烤鸭 roasted duck 能够看到以上一些翻译，没有包括文化内涵，而仅仅包括制作方法或者口味，似乎比较轻易成功

10、，而类似“四喜丸子”这么菜名译法，看起来令人忍俊不禁。 第22页2、音译类 馄饨 won ton 叉烧 char shiu 炒面 chow mein 捞面 lo mein 炒河粉 chow fun 豆腐 tofu 麻婆豆腐 Mapo tofu/mar-boh tofu/beancurd 从这类翻译中我们能够看出中国文化远走异乡，在异国生根，被异国文化所包容接纳一面。第23页 3、曲译类 中国菜名中一些非常诗意元素， 用英文实在无法表达出来。 白云凤爪 chicken leg（鸡脚） 四宝豆腐羹 steam tofu soup（蒸豆腐汤） 炒素丁 vegetable roll（菜卷子） 鸳鸯馒头

11、 shanghai buns（上海馒头） 百年好合 red bean fresh lily bulb（红豆百合茎）在以上菜名中，有一些综合了中国历史、戏曲、民俗等方面内容于一身，用英文根本无法传递其中复杂内涵，于是只好用所采取食材来给予替换。第24页要将中餐菜单翻译成英文，就先得了解中餐菜名组成及命名方法。中餐菜名通常由原料名称，烹制方法、菜肴色香味形器、菜肴创始人或发源地等组成。这种反应菜肴内容和特色命名方法叫做写实性命名法，另外还有反应菜肴深刻含义写意性命名法。 第25页牛肉部位tenderloin（嫩牛柳，牛里脊），又叫fillet（菲力）第26页因为汉语和英语差异很大，我们在把中餐菜名

12、由汉字译成英文时候，应该采取写实性命名法，尽可能将菜肴原料、烹制方法、菜肴味型等翻译出来，让客人一目了然。将以下几点公式介绍以下，以供参考。 第27页一、以主料开头翻译方法 1、介绍菜肴主料（major ingredient or material）和辅料(minor ingredient)： formula：主料(形状)+(with)辅料 杏仁鸡丁chicken cubes with almond （cubes-n.-立方形东西 ）牛肉豆腐beef with bean curd (tofu, doufu)西红柿炒蛋scrambled(炒) egg with tomato 第28页芥末鸭掌du

13、ck webs with mustard sauce 葱油鸡chicken in Scallion oil 米酒鱼卷fish rolls with rice wine 2、介绍菜肴主料和味汁sauce： Formula：主料(形状)+(with, in)味汁 第29页二、以烹制方法开头翻译方法 1、介绍菜肴烹法(cooking method)和主料： formula：烹法+主料(形状) 软炸里脊soft-fried pork fillet 烤乳猪golden roasted suckling pig 炒鳝片stir-fried eel slices清蒸鳊鱼 steamed bream fish

14、 第30页2、介绍菜肴烹法和主料、辅料 公式：烹法+主料(形状)+(with)辅料仔姜烧鸡条braised chicken fillet with tender ginger 醋溜仔鸡 fried spring chicken with vinegar sauce 辣子炒肉丁 stir-fried diced pork with green pepper第31页3、介绍菜肴烹法、主料和味汁： 公式：烹法+主料(形状)+(with,in)味例：红烧牛肉braised beef with brown sauce 鱼香肉丝fried shredded pork with Sweet and sour

15、 sauce 清炖猪蹄stewed pig hoof in clean soup 第32页三、以形状或口感开头翻译方法 1、介绍菜肴形状(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 第33页2、介绍菜肴口感、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fra

16、grant fried chicken 第34页3、介绍菜肴形状(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 第35页四、以人名或地名开头翻译方法 1、介绍菜肴创始人(发源地)和主料 公式：人名(地名)+主料 例：麻婆豆腐Mapo tofu/bean curd 四川水饺Sichuan boiled dumpling 第36页2、介绍菜肴创始人(发源地)

17、、烹法和主料 公式：人名(地名)+烹法+主料 例：东坡煨肘DongPo stewed pork joint 北京烤鸭roast Beijing Duck 第37页在中餐菜名翻译成英文过程中，能够采取各种不一样方法，而且每一道菜都能够从不一样角度入手进行翻译。比如，川菜中“宫保鸡丁”这道菜就有以下几个译法： 1.sauteed chicken cubes with peanuts2.Gongbao chicken cubes 3.diced chicken with chili and peanuts 第38页由此可见，中餐菜名英译方法是灵活多变。至于我们在翻译中应该采取哪种方法，可依据各人习惯

18、和详细情况确定。只要掌握了第一个以主料开头翻译方法，对其它种类翻译方法便能够触类旁通 。第39页酿豆腐Bean curd stuffed with minced pork叫化鸡baked mud-coated chicken / beggars chicken龙凤会stewed snake & chicken第40页东江盐焗鸡 Baked chicken with rock salt slices宫保鸡丁saut(炒、煎) chicken cubes with green pepper烤乳猪 roast suckling pig白灼虾 steamed prawn（对虾，明虾）椒盐明虾 frie

19、d prawn with spiced（含香料，五香） salt第41页京都排骨 sweet and sour spareribs糖醋鱼 sweet and sour fish罗汉斋 assorted vegetarian delicacies 蚝油牛肉 fried beef in oyster sauce鱼香茄子煲 eggplant with garlic sauce and salty fish第42页梅菜扣肉煲 braised pork with preserved vegetables鲜笋肉片 Stir-fried sliced pork with bamboo shoot腰果肉丁 d

20、iced pork with cashew nuts椒盐排骨 spareribs with salt and pepper第43页尖椒牛肉 shredded beef and green pepper泡菜 pickled vegetable蒜香排骨 baked pork spareribs in garlic 清蒸鱼 steamed carp 红烧豆腐 bean curd with brown sauce 第44页Dim Sum点心双皮奶 double-layer milk /stewed milk beancurd蜜汁叉烧包 steamed barbecued pork bun蒸馒头 ste

21、amed bun / 炸馒头 fried bun粽子glutinous（粘，胶质） rice dumpling春卷 spring rolls葱油饼 spring onion pancake炒饭 fried rice, 炒米粉 fried rice noodle番茄酱ketchup第45页 对于艺术命名法菜名，其名称本身既不反应菜原料，也不反应烹调方法，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汉字意思，再进行解释。第46页 佛跳墙 The Buddhist monk jumping over the wall-Ingredients used for the casser

22、ole are all delicacies 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, besid

23、es the wonderful 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.第47页 意译法 有时人们依据菜主料和配料色或形特点，或烹调后总体造型给菜肴取个吉祥如意典雅名称，对于这类艺术命名法或虚实命名

24、法菜名普通采取意译，舍形或舍音求意，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,可假如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。而假如译成“shrimp and egg soup”话,大家就很轻易了解了。 第48页菜单中有一道菜，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，你翻译有些菜名他们看不懂。 “桃花饭”又名“三鲜锅巴”

25、，可译成“Baked (Deep-fried) crisp-rice-crusts with hot sauce of three delicacies（精巧食物）”。这个菜除了色、香、味之外，还产生一股热气和咝咝响声，能够营造一个热烈气氛。文革期间，这个菜在北京外交使团非常受欢迎。有些西方国家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”。 第49页大丰收，实际上是西餐中什锦生菜沙拉，这个菜名很有创意。堪称中西结合典范。不过，只有吃过人才知道它是什么。能够用汉语拼音，Dafengshou

26、,Big harvest,再加注：Salad of assorted（各式各样，五颜六色，混杂） fresh vegetables。 第50页驴打滚，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，完全能够翻译成Donkey rolling on dust- ground,再加注：Rolls made of glutinous（粘，胶质） rice flour coated with soybean （大豆，黄豆） flour，looks like d rolling on dust-ground. 第51页糖葫芦或冰糖葫芦，北京特产，用汉语拼音，Bingtanghu

27、lu 加注：Crisp-sugar coated fruit (haws山楂, yam山药etc )on a stick. 第52页Go believe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 天津市“狗不理”集团有限企业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，

28、有些人认为很有创意，有些人则认为丧失了原本文化含义。 第53页中国地域辽阔，民族众多，所以各种中国饮食口味不一样，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食能够大致分为八大地方菜系，这种分类已被广为接收。当然，还有其它很多著名地方菜系，比如北京菜和上海菜。 第54页China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chin

29、as local dishes have their own typical characteristics, 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. 第55页山东菜系，由济南菜系和胶东菜

30、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。山东菜系重视汤品。清汤清澈新鲜，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鲜淡而闻名。 第56页Shandong 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 tender

31、ness. Shallot and garlic are usually used as seasonings so 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-

32、frying while Jiaodong division is famous for cooking seafood with fresh and light taste. 第57页海鲜是山东菜系主要组成。山东最著名菜肴是糖醋鲤鱼。正宗糖醋鲤鱼必须打捞自黄河。不过因为现在黄河众多污染，其它地方鲤鱼更加好一些。山东菜主要是速炸，烧烤，炒或深炸。菜肴清新肥美，搭配山东当地著名啤酒青岛啤酒就完美了。 第58页Seafood is a major component of Shandong cuisine. Shandongs most famous dish is the Sweat and S

33、our Carp. A truly authentic Sweet and Sour Carp must come from 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 clea

34、r, fresh and fatty, perfect with Shandongs own famous beer, Qingdao Beer 第59页四川菜系，是世界上最著名中国菜系之一。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，产生出经典刺激味道。另外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选取为原料，油炸，无油炸，腌制和文火炖煮是基本烹饪技术。没有品尝过四川菜人不算来过中国。 第60页Sichuan Cuisine Sichuan Cuisine is one of the most famous Chinese cuisines in the

35、world. Characterized by its spicy and pungent flavor, Sichuan 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

36、vegetables and animals are usually chosen as ingredients, while 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. 第61页广东菜系 广东菜源自于中国最南部省份广东省。大多数华侨来自广东，所以广东菜可能是国外最广泛中国地方菜系。 第62页

37、Guangdong Cuisine Cantonese food originates from Guangdong, the southernmost 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. 第63页广东人热衷于尝试用各种不一样肉类和蔬菜。实际上，中国北方人常说，广东人吃天上飞

38、，除了飞机；地上爬，除了火车；水里游，除了船儿。这一陈说很不属实，不过广东菜是各类丰富中国菜系之一。使用很多来自世界其它地方蔬菜，不大使用辣椒，而是带出蔬菜和肉类本身风味。第64页Cantonese 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

39、 airplanes, anything that moves on the ground except trains, and anything 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

40、 use much spice, bringing out the natural flavor of the vegetables and meats. 第65页广东菜系，味道清，淡，脆，鲜，为西方人所熟知，惯用猛禽走兽来烹饪出有创意菜肴。它基础烹饪方法包含烤，炒，煸，深炸，烤，炖和蒸。其中蒸和炒最惯用于保留天然风味。广东厨师也重视于菜肴艺术感。 第66页Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to

41、produce originative dishes. Its basic cooking techniques include roasting, 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 presenta

42、tion of dishes. 第67页福建菜系 福建菜系由福州菜，泉州菜，厦门菜组成，以其精选海鲜，漂亮色泽，甜，酸，咸和香味道而知名。最尤其是它“卤味”。 第68页Fujian 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 dis

43、tinct features are their pickled taste. 第69页江苏菜系 江苏菜，又叫淮阳菜，流行于在淮阳湖下流。以水产作为主要原料，重视原料鲜味。其雕刻技术十分宝贵，其中瓜雕尤其著名。烹饪技术包含炖，烤，焙，煨等。淮阳菜特色是淡，鲜，甜，雅。江苏菜系以其精选原料，精细准备，不辣不温口感而知名。因为江苏气候改变很大，江苏菜系在一年之中也有改变。味道强而不重，淡而不温。 第70页Jiangsu Cuisine Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of th

44、e Yangtze River. Aquatics as the main ingredients, it stresses the freshness 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

45、light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. 第71页Jiangsu Cuisine 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. 第72页浙江菜系 浙江菜系由杭州菜，宁波菜，绍兴菜，组成，不油腻，以其菜肴鲜，柔，滑，香而闻名。杭州菜是这三者中最知名一个。 第73页Zhejiang Cuisin