中国文化菜名的翻译

菜名的翻译中国文化娄底职业技术学院LoudiVocationalandTechnicalCollege应用英语专业教学资源库ResourceLibraryofAppliedEnglish点击添加文本点击添加文本点击添加文本点击添加文本

Foodisgodforthepeople.

Breadisthestaffoflife.

民以食为天菜名相关单词Wordsforpreparationofdishes:bone去骨scale打鳞peel去皮shell脱壳pickle腌制Wordsofcuttingmethods:slice切片shred切丝dice切丁fillet切柳mince剁碎Wordsofcookingmethods:boil煮stew焖/堡/煨simmer炖pan-frying煎stir-frying炒deep-frying炸braise烧bake烘roast烤steam蒸smoke熏scald白灼shreddedpotatobraisedpork

土豆丝红烧肉

carrot

diced

胡萝卜丁

cucumber

sliced黄瓜片PracticeFourfamousstylesofChineseCuisines

Sweet

（甜）CantoneseCuisine（粤菜）

Spicy（辣）SichuanCuisine（川菜）

Sour（酸）ZhejiangCuisine（浙菜）

Salty（咸）ShandongCuisine

（鲁菜）四大菜系Features:

fresh,delicateand

nutritious.

(粤菜）

CantoneseCuisine

Shark's

FinSoupwithShreddedAbalone

鲍参翅肚羹SlicedBoiledChicken

白切鸡FishBallsofChaozhouStyle潮州鱼丸

SweetandSourPork

咕噜肉Features:payingattentiontothechoosingofmaterialsandcuttingskills,usuallyseasoningwithshallotandginger.ShandongCuisine(鲁菜）SweetandSourFish糖醋鱼DezhouStewedChicken德州扒鸡BraisedShark’sFinwithShreddedChicken

红烧鸡丝翅Fried

Mutton

Slice

withGreenScallion

葱爆羊肉ZhejiangCuisine（浙菜）FriedShrimpswithLongjingTea

龙井虾仁

Features:stressingoncuttingskills,variousdishsculpts,fullofrusticflavor.

SpringBambooShootsBraisedinOil

油焖春笋

WestLakeFishSteamedinVinegar

西湖醋鱼

Fried

Stuffed

Bean

Curd

Paste

干炸响铃ShreddedPigTripeinChiliSauce麻辣肚丝FishFiletsinHotChiliOil

水煮鱼

KungPaoChicken

宫保鸡丁DuckSmokedwithTeaLeaves樟茶鸭子SichuanCuisine（川菜）

Features:spicy,hot,savory,fresh,greasyandstrong.

Howcanweintroduceour

deliciousanduniqueChinesecuisinestoforeigners?TranslationMethodsofChineseCuisines

TypeofCuisine

ChinesenameEnglishnameZhejiangCuisine

油焖春笋SpringBambooShootsBraisedinOil

SichuanCuisine

水煮鱼FishFilletsinHotChiliOil

SichuanCuisine

樟茶鸭子DuckSmokedwithTeaLeaves

ShreddedAbaloneMainIngredient(主菜）

Accessory(

配菜）

1.Mainingredients+(cookingmethod)+with+accessories(in/with+flavorings)主菜+（烹饪方法）+with+配菜(in/with+配料)鲍参翅肚羹(CantoneseCuisine)Shark’sFinSoupwithShreddedPigTripeinChiliSauce麻辣肚丝(SichuanCuisine)SlicedBoiledChicken

白切鸡

(CantoneseCuisine)shape

Mainingredient

flavoring2.Shape+Mainingredients+(with+accessories+

with/in+flavorings)

形状+主菜+with+配菜+with/in+配料葱爆羊肉(ShandongCuisine)龙井虾仁(ZhejiangCuisine)干炸响铃(ZhejiangCuisine)FriedShrimpswithLongjingTeaCookingmethod

Accessory

Cookingmethod+mainingredients+(with+accessories)

烹法+主菜+(with+配菜)FriedStuffedBeanCurdPasteMainingredient

FriedMuttonSlicewithGreenScallion咕噜肉(CantoneseCuisine)

糖醋鱼(ShandongCuisine)Sweet-and-sourPorkSweet-and-sourCarptaste

Mainingredient

4.Taste+mainingredients(+with+accessories)

口味+主菜(+with+配菜)德州扒鸡(ShandongCuisine)西湖醋鱼(ZhejiangCuisine)宫保鸡丁(SichuanCuisine)

DezhouStewedChickenMainingredientPlaceoforiginWestLakeFishSteamedinVinegarKungPaoChicken5.Name

ofplaceorpeople+mainingredients

地名/人名+主菜

ReviewⅠ.FourFamousStylesofChineseCuisinesⅡ.TranslationMethodsofChineseCuisine(1)主菜+(with+配菜+)in/with+配料(2)形状+主菜+with+配菜+with/in+配料(3)烹饪方式+主菜+with+配菜(4)口味+主菜(+with+配菜)(5)地名/人名+主菜TypicalChineseCuisines

TypeofCuisine

ChineseNameEnglishNameCantoneseCuisine鲍参翅肚羹Cantonese

Cuisine白切鸡Cantonese

Cuisine潮州鱼丸Cantonese

Cuisine咕噜肉ShandongCuisine

糖醋鱼ShandongCuisine

德州扒鸡ShandongCuisine

葱爆羊肉ShandongCuisine

红烧鸡丝翅ZhejiangCuisine

龙井虾仁FriedShrimpswithLongjingTea

ZhejiangCuisine

油焖春笋SpringBambooShootsBraisedinOil

ZhejiangCuisine

西湖醋鱼WestLakeFishSteamedinVinegar

ZhejiangCuisine

干炸响铃FriedStuffedBeanCurdPaste

SichuanCuisine

麻辣肚丝ShreddedPigTripeinChiliSauce

SichuanCuisine

水煮鱼FishFilletsinHotChiliOil

SichuanCuisine

宫保鸡丁KungPaoChicken

SichuanCuisine

樟茶鸭子DuckSmokedwithTeaLeaves

Shark’s