中国菜名翻译问题解读

TheTranslationofChineseCuisineIntroductionChinesecuisineincludesavarietyofdifferentflavorsduetoChina'svastgeographyanddiversenationalities.Localdisheswiththeirowndistinctivenesscanberoughlydividedintoeightregionalcuisines.EightRegionalCuisines

YueLuChuanZheXiangHuiSuMinChuan(Sichuan)Szechuan

cuisine,alsocalledSichuancuisine,

bothspicyandpungent,isoneofthemostfamousChinesecuisinesintheworld.

Hui(Anhui)AnhuiCuisine,itfocusesoncookingtemperature,braising,andstewing.Hamsareusedtoimprovetasteandsugarcandyforfreshness.

Lu(Shangdong)ShandongCuisineis

acombinationofJinanandJiaodong,Shandongischaracterizedbyanemphasisonfreshness,aroma,andcrispness.

Min(Fujiang)Fujiancuisineisa

combinationofFuzhou,Quanzhou,andXiamenCuisine,Fujianischaracterizedbyapickled,sweet&sourtasteandbrightcolors.

Su(Jiangsu,Huaiyangcuisine)Jiangsucuisine,

alsocalledHuaiyangcuisine,Jiangsuusesseafoodasitsmainingredientandisknownforcarvingtechniquesandalight,freshandsweetflavor.Yue(HongKongandGuangdong)Guangdongcuisineiscreativewithanemphasisonartisticpresentation.Thecuisineisconsideredlight,crisp,andfresh.Xiang(Hunan)HunancuisineincludeslocalcuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau,Hunanisknownforitsuseofchili,pepperandshallot,andapungentflavor.Zhe(Zhejiang)Zhejiangcuisine,oneoftheEightCulinaryTraditionsofChina,derivesfromthenativecookingstylesoftheZhejiangregion.Thedishesarenotgreasy,havingbutinsteadafresh,softflavorwithamellowfragrance.CuisineMethods

炒fry、stir-fry爆quick-fry熘sauté炸fry烹cook、boil煎simmerinwater、fryinshallowoil烧bake、heat、roast焖braise，stew炖stew蒸steam汆quick-boil煮cook/boil/stew烩braise炝cookinsoy，vinegar，thenquicklyinhotoil腌salt，pickle拌stirandmix烤bake，roast卤stewinsoysauce冻freeze拔丝Crispfryingwithsyrup蜜汁honeydew熏bacon卷rollup，curlyTheWrongTranslation锅贴potsicker(这个翻译非常直接，锅就是锅，贴就是贴)

Guotie(Pan-FriedDumplings)

童子鸡ChickenWithoutSexualLifeSpringChicken

夫妻肺片：Husbandandwife’slungsliceCouple’sSlicedBeefinChiliSauce

四喜丸子Four-joymeatballsBraisedPorkBallsinGravySauce火锅HotPot(热锅)ChafingDish红烧狮子头RedBurnedLionHead

StewedPorkBallinBrownSauce

麻婆豆腐BeanCurd－madebyapock-markedwomanMapoTofu(SautéedTofuinHotandSpicySauce)驴打滚儿

Rolling

Donkey

Lǘdagunr--GlutinousRiceRollsStuffedwithRedBeanPaste柠檬牛肉LemonBeefSautéedBeefwithLemon

回锅肉

Twice-cooked

PorkSautéedSlicedPorkwithPepperandChili

口水鸡SlobberingChickenSteamedChickenwithChiliSauce宫保鸡GovernmentabusechickenKungPaoChicken生鱼块ChoptheStrangeFishRawFishBlock铁板牛肉CorrugatedIronBeefBeefSteakServedonaSizzlingIronPlateSomebasicwaysofEnglishtranslationofChinesedishesandfoods

a.Translationfordisheswhichbeginwithcookingmethodb.Translationfordisheswhichbeginwithmajoringredientc.Translationfordisheswhichbeginwithmaterial'sshapeortasted.Translationfordisheswhichbeginwiththenamesofpeopleorplaces.e.Theuseprincipleofpinyininthetranslationof

Chinesemenus.f.Theuseprincipleofsingularorpluralnouninmenus.g.Theusageofpreposition"in"and"with"insauceandingredientTranslationfordisheswhichbeginwithcookingmethod1.Introducethemajoringredientandingredientmajoringredient（name/shap）+with+ingredienteg.白灵菇扣鸭掌MushroomswithDuckFeet2.Theintructionofmajoringredientandsaucemajoringredient

+with/in+sauceeg.冰梅凉瓜BitterMeloninPlumSauceMoreexamples杏仁鸡丁 Chicken

CubeswithAlmond

牛肉豆腐 BeefwithBean

Curd西红柿炒蛋 ScrambledEggwithTomato

芥末鸭掌 Duck

WebswithMustardSauce葱油鸡 ChickeninScallionOil米酒鱼卷 Fish

RollswithRiceWine

Translationfordisheswhichbeginwithmajor

ingredient

1.Introducethecookingmethodandmajoringredientcookingmethod（pastforms）+majoringredient（name/shap）eg.火爆腰花SautéedPig'sKidney2.Introducethecookingmethod,majoringredientandingredientthecookingmethod（pastforms）+majoringredient（name/shap）+ingredienteg.地瓜烧肉——StewedDicedPorkandSweetPotatoes干豆角回锅肉——SautéedSpicyPorkwithDriedBeans3.Introducethecookingmethod,majoringredientandsaucethecookingmethod（pastforms）+majoringredient（name/type）+with/in+sauceeg.京酱肉丝——SautéedShreddedPorkinSweetBeanSauce雪蛤海皇羹——SnowClamandScallopSoupMoreexamples软炸里脊 Soft-friedPork

Fillet烤乳猪 Roast

Suckling

Pig炒鳝片 Stir-friedEelSlices仔姜烧鸡条 BraisedChicken

Fillet

with

Tender

Ginger

红烧牛肉 BraisedBeefwithBrown

Sauce鱼香肉丝 Fried

Shredded

PorkwithSweet

andSourSauce清炖猪蹄 Stewed

Pig

HoofinCleanoup

Translationfordisheswhichbeginwithmaterial's

shapeortaste

1.Introducetheshapeortaste,and(major)ingredientthe/taste+majoringredienteg.脆皮鸡——CrispyCroducetheshapeortaste,thecookingmethosandthemajoringredientoringredientthecookingmethod（pastforms）+shape/taste

+majoringredient

+ingredienteg.小炒黑山羊——SautéedSlicedLambwithPepperandParsleyMoreexamples芝麻酥鸡 Crisp

ChickenwithSesame陈皮兔丁 DicedRabbitwithOrangePeel时蔬鸡片 Sliced

ChickenwithSeasonal

Vegetables香酥排骨 Crisp

Fried

Spareribs水煮嫩鱼 TenderStewed

Fish香煎鸡块 Fragrant

Fried

Chicken茄汁鱼片 Sliced

FishwithTomato

Sauce椒麻鸡块 Cutlets

ChickenwithHot

Pepper黄酒脆皮虾仁 Crisp

ShrimpswithRiceWine

auce

Translationfordisheswhichbeginwiththenamesof

peopleorplaces.

1.Introducethefounderofthefood（placeoforign）andmajoringredient

people'sname/placename+majoringredienteg.麻婆豆腐MapoTofu(Stir-FriedTofuinHotSauce)

东坡煨肘DongPostewedporkjoint2.Introducethefounderofthefood(placeoforign),majoringredientandcookingmethodscookingmethods（pastforms）+ingredient+people'sname/placename+

Styleeg.北京炒肝——StewedLiver,BeijingStyle

北京炸酱面NoodleswithSoyBeanPaste,Beijing

Style

北京烤鸭RoastBeijingDuck

四川水饺SichuanboileddumplingTheuseprincipleofpinyin1.SometraditionalfoodwithChinesecharacteristicsareacceptedbyforeigners.InordertospreadpinyinandChineseculture,wechoicetousepinyininthetranslationofChinesemenus.Forexample：饺子——Jiaozi2.SomeusedialectortransliterationtotranslateChinesemenus.Forexample：豆腐——Tofu宫保鸡丁——KungPaoChicken杂碎——ChopSuey馄饨——Wonton烧麦——Shaomai3.SomeaddtoEnglishcomments.Forexample：锅贴——Guotie(Pan-FriedMeatDumplings)窝头——Wotou（SteamedBlackRiceorCornBun）蒸饺——SteamedJiaozi(SteamedDumplings)油条——Youtiao(Deep-FriedDoughSticks)咕噜肉——Gulaorou(SweetandSourPorkwithFat)粽子——Zongzi(GlutinousRiceW