《职业综合英语教学课件》菜名翻译法.ppt

Chinese dishes in English,一、以主料开头的翻译方法,1介绍菜肴的主料和辅料：公式：主料(形状)+(with)辅料例：杏仁鸡丁chicken cubes with almond牛肉豆腐beef with bean curd西红柿炒蛋Scrambled egg with tomato2介绍菜肴的主料和味汁：公式：主料(形状)+(with,in)味汁例：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,凉瓜排骨Spare ribs with bitter melon粉蒸排骨Steamed spare ribs with rice flour猪肉炖粉条Braised pork with vermicelli(crystal noodles)红酒焗牛尾Braised oxtail in red wine,二、以烹制方法开头的翻译方法,1介绍菜肴的烹法和主料：公式：烹法+主料(形状)描述烹饪方法的动词如下：炸：fry 软炸里脊soft-fried pork fillet炒：stir-fry 炒鳝片Stir-fried eel slices，炒豌豆苗 stir-fried pea shoots烤：roast。烤乳猪roast suckling pig炖：stew 如：腐乳炖肉stewed pork with preserved bean curd,焖：braise 黄焖鸭子braised duck with brown sauce红烧：braise with brown sauce/braise in soy sauce红烧羊肉：braised mutton in soy sauce蒸：steam 清蒸鳊鱼 steamed bream 焗 bake,炸童子鸡 Deep fried spring chicken清炒虾仁Stir-fried shrimp干炒牛河Stir-fried rice noodle with beef北京烤鸭Roasted Bejing duck,蜜汁叉烧 Honey-stewed BBQ pork口水鸡Steamed chicken with chili sauce盐焗鸡Salt baked chicken,三、以形状或口感开头的翻译方法,1介绍菜肴的形状(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 peel2介绍菜肴的口感、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 fish3介绍菜肴的形状(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,时蔬鸡片Sliced chicken with seasonal vegetables香煎鸡块fragrant fried chicken黄酒脆皮虾仁crisp shrimps with rice wine sauce,四、以人名或地名开头的翻译方法,1介绍菜肴的创始人(发源地)和主料公式：人名(地名)+主料例：麻婆豆腐Ma Po bean curd四川水饺Sichuan boiled dumpling2介绍菜肴的创始人(发源地)、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,（做法、形状、口感、人名地名）+主料+（辅料、酱汁）,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译。例如，川菜中的宫保鸡丁这道菜就有以下几种译法：1.sauteed chicken cubes with peanuts2.Gongbao chicken cubes3.diced chicken with chilli and peanuts,