中国菜名翻译问题解读.ppt

1、The Translation of Chinese Cuisine,Introduction,Chinese cuisine includes a variety of different flavors due to Chinas vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines.,Eight Regional Cuisines,Yue Lu,Chuan Zhe,Xi

2、ang Hui,Su Min,Chuan(Sichuan),Szechuan cuisine, also called Sichuan cuisine, both spicy and pungent, is one of the most famous Chinese cuisines in the world.,Hui(Anhui),Anhui Cuisine, it focuses on cooking temperature, braising, and stewing. Hams are used to improve taste and sugar candy for freshne

3、ss.,Lu(Shangdong),Shandong Cuisine is a combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aroma, and crispness.,Min(Fujiang),Fujian cuisine is a combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet & sour taste and b

4、right colors.,Su(Jiangsu,Huaiyang cuisine),Jiangsu cuisine, also called Huaiyang cuisine, Jiangsu uses seafood as its main ingredient and is known for carving techniques and a light, fresh and sweet flavor.,Yue (Hong Kong and Guangdong),Guangdong cuisine is creative with an emphasis on artistic pres

5、entation. The cuisine is considered light, crisp, and fresh.,Xiang(Hunan),Hunan cuisine includes local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili, pepper and shallot, and a pungent flavor.,Zhe(Zhejiang),Zhejiang cuisine, one of the Eight Culi

6、nary Traditions of China, derives from the native cooking styles of the Zhejiang region. The dishes are not greasy, having but instead a fresh, soft flavor with a mellow fragrance.,Cuisine Methods,炒fry、stir-fry 爆quick-fry 熘saut 炸fry 烹cook、boil 煎simmer in water、fry in shallow oil,烧bake、heat、roast 焖br

7、aise，stew 炖stew 蒸steam 汆quick-boil 煮cook/boil/stew 烩braise,炝cook in soy，vinegar ，then quickly in hot oil 腌salt，pickle 拌stir and mix 烤bake，roast,卤stew in soy sauce 冻freeze 拔丝Crisp frying with syrup 蜜汁honeydew 熏bacon 卷roll up，curly,The Wrong Translation,锅贴 pot sicker(这个翻译非常直接，锅就是锅，贴就是贴) Guotie (Pan-Fr

8、ied Dumplings) 童子鸡 Chicken Without Sexual Life Spring Chicken 夫妻肺片：Husband and wifes lung slice Couples Sliced Beef in Chili Sauce 四喜丸子 Four-joy meat balls Braised Pork Balls in Gravy Sauce 火锅 Hot Pot(热锅) Chafing Dish,红烧狮子头 Red Burned Lion Head Stewed Pork Ball in Brown Sauce 麻婆豆腐 Bean Curdmade by a

9、 pock-marked woman Mapo Tofu (Sauted Tofu in Hot and Spicy Sauce) 驴打滚儿RollingDonkey Ldagunr- Glutinous Rice Rolls Stuffed with Red Bean Paste 柠檬牛肉 Lemon Beef Sauted Beef with Lemon 回锅肉Twice-cookedPork Sauted Sliced Pork with Pepper and Chili,口水鸡 Slobbering Chicken Steamed Chicken with Chili Sauce 宫保

10、鸡 Government abuse chicken Kung Pao Chicken 生鱼块 Chop the Strange Fish Raw Fish Block 铁板牛肉 Corrugated Iron Beef Beef Steak Served on a Sizzling Iron Plate,Some basic ways of English translation of Chinese dishes and foods,a. Translation for dishes which begin with cooking method b. Translation for di

11、shes which begin with major ingredient c. Translation for dishes which begin with materials shape or taste d. Translation for dishes which begin with the names of people or places. e. The use principle of pinyin in the translation of Chinese menus. f. The use principle of singular or plural noun in

12、menus. g. The usage of preposition in and with in sauce and ingredient,Translation for dishes which begin with cooking method,1. Introduce the major ingredient and ingredient major ingredient（name/shap）+ with + ingredient eg.白灵菇扣鸭掌 Mushrooms with Duck Feet 2.The intruction of major ingredient and sa

13、uce major ingredient + with/in + sauce eg. 冰梅凉瓜 Bitter Melon in Plum Sauce,More examples,杏仁鸡丁 Chicken Cubes with Almond 牛肉豆腐 Beef with Bean Curd 西红柿炒蛋Scrambled Egg with Tomato 芥末鸭掌 Duck Webs with Mustard Sauce 葱油鸡Chicken in Scallion Oil 米酒鱼卷 Fish Rolls with Rice Wine,Translation for dishes which beg

14、in with major ingredient,1. Introduce the cooking method and major ingredient cooking method（past forms）+major ingredient（name/shap） eg. 火爆腰花 Sauted Pigs Kidney 2. Introduce the cooking method, major ingredient and ingredient the cooking method（past forms）+ major ingredient（name/shap）+ ingredient eg

15、. 地瓜烧肉Stewed Diced Pork and Sweet Potatoes 干豆角回锅肉Sauted Spicy Pork with Dried Beans,3.Introduce the cooking method, major ingredient and sauce the cooking method（past forms）+major ingredient（name/type）+ with/in +sauce eg. 京酱肉丝Sauted Shredded Pork in Sweet Bean Sauce 雪蛤海皇羹Snow Clam and Scallop Soup,M

16、ore examples,软炸里脊Soft-fried Pork Fillet 烤乳猪Roast Suckling Pig 炒鳝片Stir-fried Eel Slices 仔姜烧鸡条Braised Chicken Fillet with Tender Ginger 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 oup,Translation for dishes which begin with materials

17、 shape or taste,1.Introduce the shape or taste, and (major) ingredient the/taste + major ingredient eg. 脆皮鸡Crispy Chicken 2.introduce the shape or taste, the cooking methos and the major ingredient or ingredient the cooking method（past forms）+ shape/taste + major ingredient + ingredient eg. 小炒黑山羊Sau

18、ted Sliced Lamb with Pepper and Parsley,More examples,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 香酥排骨Crisp Fried Spareribs 水煮嫩鱼Tender Stewed Fish 香煎鸡块Fragrant Fried Chicken 茄汁鱼片Sliced Fish with Tomato Sauce 椒麻鸡块Cutlets Chicken with Hot

19、 Pepper 黄酒脆皮虾仁Crisp Shrimps with Rice Wine auce,Translation for dishes which begin with the names of people or places.,1.Introduce the founder of the food（place of orign）and major ingredient peoples name/placename + major ingredient eg. 麻婆豆腐 Mapo Tofu (Stir-Fried Tofu in Hot Sauce) 东坡煨肘DongPo stewed

20、 pork joint 2.Introduce the founder of the food (place of orign),major ingredient and cooking methods cooking methods（past forms）+ingredient +peoples name/ placename + Style eg. 北京炒肝Stewed Liver, Beijing Style 北京炸酱面 Noodles with Soy Bean Paste, Beijing Style 北京烤鸭Roast Beijing Duck 四川水饺Sichuan boiled

21、 dumpling,The use principle of pinyin,1. Some traditional food with Chinese characteristics are accepted by foreigners. In order to spread pinyin and Chinese culture, we choice to use pinyin in the translation of Chinese menus. For example： 饺子Jiaozi,2. Some use dialect or transliteration to translat

22、e Chinese menus. For example： 豆腐Tofu 宫保鸡丁Kung Pao Chicken 杂碎Chop Suey 馄饨Wonton 烧麦Shaomai,3. Some add to English comments. For example： 锅贴Guotie (Pan-Fried Meat Dumplings) 窝头Wotou（Steamed Black Rice or Corn Bun） 蒸饺Steamed Jiaozi (Steamed Dumplings) 油条Youtiao (Deep-Fried Dough Sticks) 咕噜肉Gulaorou (Sweet and Sour Pork with Fat) 粽子Zongzi (Glutinous Rice Wrapped in Bamboo Leaves) 元宵Yuanxiao（Glu