英汉汉英翻译实训教程ChapterEightEnglishWordingforCuisine.ppt

Contents,Warm-up Exercises,Translate the following passage into English:,在中国，一桌标准宴席包括四至八个事先制作好的冷 盘，八道现做的热炒、两道观赏性大菜（如全鱼、乳猪、全 鸡等），此外还有汤、米饭和点心。晚宴结束前还有一道水 果。来华访问的海外宾客应记住，赴宴不可贪吃，每道菜 “浅尝辄止”。,Listen to Doctor Translator,1. 一桌标准宴席包括四至八个事先制作好的冷盘，八 道现做的热炒。 A standard banquet will consist of four to eight prepared cold plates, eight hot dishes served as soon as it is cooked. (误译),“八道现做的热菜”若译成“served as soon as it is cooked，与原意不符，也与实际情况不符。按规范的饮食服务要求，上菜的速度应取决于食客的进食速度，而非厨师的出菜速度。将此句译成served one at a time比较合适。,“冷盘”照字面译成cold pate不太确切。虽然盘子是冷的，但这不是原意，冷盘同其他菜的显著不同点是盘中菜是事先制作好的冷菜，故应译作：cold dishes.,Listen to Doctor Translator,2. 晚宴结束前还有一道水果。也可译作 ： The dinner usually finishes up with a serving of fruits. 3. “浅尝辄止”这里的意思其实是每道菜只尝小口，因此这句 可译为： “ It is often unnecessary to eat more than a single mouthful of a dish.”,Translate the following passage into English:,中国宴席桌上的酒通常为啤酒、黄酒和烈性白酒三种。 人们往往以“干杯”的方式互相敬酒。“干”了“杯”中的酒，可 以表示心诚和欢乐。,Listen to Doctor Translator,4. 中国宴席桌上的酒通常为啤酒、黄酒和烈性白酒 三种。 Often beer, yellow wine and strong white liquor are served at a Chinese banquet. (误译),我国的黄酒是yellow rice wine，不是yellow wine。通常wine指果子酒，如葡萄酒。而yellow wine指的是一种“黄葡萄酒”，或“黄色果子酒”。,Listen to Doctor Translator,5. 人们往往以“干杯”的方式互相敬酒。 People at a table will usually “bottoms up” when toasting each other. 注:“干杯”即一口喝干杯中的酒，在比较正式的场 合，“干杯”一般不宜译作比较口语化的Bottoms up。 这里直接音译为Gan Bei即可。,Translate the following passage into English:,但是，中国的普通家餐却完全不同于宴席。一个成年 人平时在家就餐时，通常只吃两小碗米饭，或一大碗面条， 或几只馒头，外加几个荤素炒菜。对大多数中国人来说，从 一餐饭中所摄取的热量有65%来自谷粮，而不是来自肉和蔬 菜。,Listen to Doctor Translator,6. 一个成年人平时在家就餐时，通常只吃两小碗米饭。 At an everyday home meal, an adult may consume two small bowls of rice. (误译) 注:中餐里面米饭可以是“炒米”，即fried rice，也可以是“白 饭”，即steamed rice。如果没有明确说明，一般将米饭译成 steamed rice。,Translate those passages again to check your progress.,In China, a standard banquet will consist of four to eight prepared cold dishes, eight hot dishes served one at a time, two whole-size showpiece dishes (such as a whole fish, a whole suckling pig or a whole chicken), in addition to soups, steamed rice and pastries. The dinner finishes up with fruit. Overseas visitors should remember that it is often unnecessary to eat more than a single mouthful of a dish at a Chinese banquet.,Translate those passages again to check your progress.,Often beer, yellow rice wine and strong white liquor are served at a Chinese banquet. People at a table will usually “Gan Bei“ when toasting each other. People dry up their glasses to communicate the message to others that they are sincere and joyful.,Translate those passages again to check your progress.,However, an average Chinese meal at home is quite different from a Chinese banquet. At an everyday home meal, an adult may consume two small bowls of steamed rice, or a large bowl of noodles, or several pieces of steamed bread, accompanied by several meat or vegetable dishes. For most Chinese, about 65 percent of an average meals calories comes from grain sources instead of meat or vegetable dishes.,English Wording for Cuisine,中餐菜名的英译,中国饮食文化 基础元素的英译 备料 刀工 味型与酱汁 烹饪方法,中餐菜名英译 的基本原则 1. 避实就虚原则 2. 舍繁就减原则 3. 避免文化冲突原则,中餐菜名的英译,中餐菜名英译的基本原则 - 避实就虚原则,避虚就实原则，它指的是要为菜名提供准确、足够的信 息，不能简单地依照中国菜名的修饰词而直译，而应该将菜 肴的实质即实际原料作为核心，再综合其烹调方法和味型等 因素来翻译。 e.g. “百鸟归巢” 译文:chicken and pork with egg and bamboo shoot 点评: 这道菜，实际上是鸡腿、猪肉、鹌鹑蛋加上竹笋丝的组合，鸡腿、 猪肉、鹌鹑蛋象征“百鸟”，竹笋丝象征“巢”。若要直译，解释上要下一 定的工夫，且不符合译名的规范。因此最好根据这道菜的原料译为 chicken and pork with egg and bamboo shoot。,中餐菜名英译的基本原则 - 避实就虚原则,在餐馆的菜单上经常能看到这类用比喻联想等方式命名 的菜名 e.g. 白云凤爪（白醋腌鸡爪） pickled chicken paws 霸王别姬（甲鱼烧鸡块） broiled chicken cutlets with turtle 金玉满堂 （虾仁鸡蛋汤） shrimp and egg soup,中餐菜名英译的基本原则 - 舍繁就减原则,“莲子薏米炖鸭汤” duck soup with lotus seeds and barley “蒜茸猪红拌时蔬” spiced pigs blood with vegetables,有些英译菜名可省去调料，甚至可省去配料。,有的菜名并不强调烹调方式、或者根据主配料的搭配可知其烹制方式，翻译时可将其省去。,中餐菜名英译的基本原则 - 避免文化冲突原则,有时候中国菜肴命名为了吉祥，借用了一些实际无法食 用的物品或西方人所忌讳食用的动物名，翻译时应按其实际 的原料名直译。 e.g. “翡翠鱼翅” 误译: “Jade sharks fin” 点评:翡翠不能食用，仅仅是一个代称，指绿色的蔬菜，因此 翻译时不能按字面译为“Jade sharks fin”，否则会让外宾莫名 其妙。 正译:Double-boiled sharks fin with vegetable,中国饮食文化基础元素的英译 - 备料,备料过程 去鳞 (scaling) 去菜皮(peeling) 去肉皮(skinning） 剔骨 (boning) 脱壳 (shelling) 捣碎 (mashing）,泡制(pickling) 装馅(stuffing） 腌泡(marinating） 酒 (liquor-soaking） 盐腌(salt-soaking),中国饮食文化基础元素的英译 - 备料,英文翻译=该原料加工方式的过去分词+该原料的专有名词 e.g. 皮蛋 虾仁 泡菜 土豆泥 酿黄瓜 皮蛋 (preserved egg） 虾仁 (shelled shrimp) 泡菜 (pickled vegetable) 土豆泥 (mashed potato) 酿黄瓜 (stuffed cucumber),中国饮食文化基础元素的英译 - 刀工,鸡块 diced chicken / chicken dices 肉丝 shredded meat / pork shreds 鱼片 sliced fish / fish slices 鸡丁 diced chicken / chicken cubes 肉碎或肉饼 minced meat / meat mince,切块cubing 切丝shredding 切片slicing 切丁dicing 切碎mincing 切柳filleting,中国饮食文化基础元素的英译 - 刀工,e.g. 鸡片(丝、块、丁、柳) sliced (shredded，cubed，diced，filleted）chicken chicken slices（shreds，cubes，dices，fillets),注：经过刀工程序后食物的成型状态翻译方法二：原料+刀工成型后其形态的复数形式,注：经过刀工程序后食物的成型状态翻译方法一: 刀工法的过去分词+原料,中国饮食文化基础元素的英译 - 味型与酱汁,五香 spiced 糖醋 sweet and sour 麻辣 pungent and spicy 鱼香 fish-flavor 怪味 multi-flavor,豉汁 black-bean sauce 鱼香汁 garlic sauce 京酱汁 sweet-bean sauce 葱姜汁 onion and ginger sauce 糖醋汁 sweet and sour sauce 醋溜汁 vinegar sauce 蚝油汁 oyster sauce 白扒汁 white sauce 豆瓣汁 chili bean sauce 番茄汁 tomato sauce 蜜汁 honey sauce,中国饮食文化基础元素的英译 - 烹饪方法,炖牛肉 笋尖焖肉 红烧鲤鱼 烤羊肉 北京烤鸭 叉烧肉 清蒸桂鱼 熏鱼白灼海虾,Stewed Beef Simmered Meat With Bamboo Shoots Braised Carp with Brown Sauce Grilled Lamb Beijing Roast Duck Barbecued Pork Steamed Mandarin Fish Smoked Fish Scalded Prawns,注：煎(fried)、炸(deep-fried)、炒(stir-fried)、清炒(sauted)、爆（quick-fried)、炖(stewed)、煨/焖（simmering/stewing）、用文火烧/红烧(braised）、烧烤（roast，barbecued，grilled）、蒸（steamed）、熏（smoked）、白灼、川、氽(scalding)。,Translation Methods,中餐菜名英译方法,中餐菜名 英译方法,以主料开头 的翻译方法,以烹饪方法开头的翻译方法,以形状或口感开头的翻译方法,菜单英文译法中汉语拼音的使用原则,菜单中的可数名词单复数使用原则,介词in和with在汤汁、配料中的用法,以人名或地名开头 的翻译方法,写意性菜名 的翻译方法,中餐菜名英译方法 - 以主料开头的翻译方法,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 feet with mustard sauce 葱油鸡 chicken in Scallion oil 冰梅凉瓜 bitter melon in Plum Sauce,介绍菜肴的主料和配料：主料(名称/形状)+with+配料,介绍菜肴的主料和味汁：主料+with, in+味汁,中餐菜名英译方法 - 以烹饪方法开头的翻译方法,软炸里脊 soft-fried pork fillet 炒鳝片 stir-fried eel slices 火爆腰花 sauted pigs kidney 仔姜烧鸡条 braised chicken fillet with tender ginger 干豆角回锅肉 sauted spicy pork with dried beans 红烧牛肉 braised beef with brown sauce 清炖猪蹄 stewed pig hoof in clean soup 京酱肉丝 sauted shredded pork in sweet bean sauce,介绍菜肴的烹调方法和主料：烹调方法（动词过去式）+主料(名称/形状),介绍菜肴的烹调方法、主料和配料：烹调方法（动词过去式）+主料(名称/形状)+with+配料,介绍菜肴的烹调方法、主料和味汁： 烹调方法（动词过去式）+主料（名称/形状）+with/in+味汁,中餐菜名英译方法 - 以形状或口感开头的翻译方法,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,介绍菜肴的形状或口感以及主料和配料：形状/口感+主料+with+配料,中餐菜名英译方法 - 以形状或口感开头的翻译方法,香酥排骨 crisp fried spare ribs 水煮嫩鱼 tender stewed fish 香煎鸡块 fragrant fried chicken 茄汁鱼片 sliced fish with tomato sauce 黄酒脆皮虾仁 crisp shrimps with rice wine sauce,介绍菜肴的口感、烹法和主料： 口感+烹法+主料,介绍菜肴的形状或口感、主料和味汁：形状/口感+主料+with+味汁,中餐菜名英译方法 - 以人名或地名开头的翻译方法,麻婆豆腐 Ma Po bean curd 广东点心 Cantonese Dim Sum 四川水饺 Sichuan boiled dumpling 东坡煨肘 DongPo stewed pork joint 北京烤鸭 Beijing Roast duck 北京炒肝 Stewed Liver, Beijing style 北京炸酱面 Noodles with Soy Bean Paste, Beijing style,介绍菜肴的创始人(发源地)和主料：人名(地名)+主料,介绍菜肴的创始人(发源地)、烹调方法和主料：人名(地名)+ 烹调方法+主料,介绍菜肴的发源地、主配料及烹调方法：烹调方法（动词过去式）+ 主配料+ 地名 + style,中餐菜名英译方法 - 写意性菜名的翻译方法,中国菜的命名讲究，有许多写意性的菜名，富有诗情画 意，给人以美好的联想和回味，具有一定的审美价值。 e.g. “龙凤呈祥” snake and chicken soup,这道菜是以蛇和鸡作为主要原料的，“龙”和“凤 ”是中国神话的产物，是吉祥的象征。但是如果直译出来让人有莫名其妙的感觉，这时候就必须对源文本进行改写，直接把菜的内容反映出来，即“snake and chicken soup”，使人一目了然。,中餐菜名英译方法 - 写意性菜名的翻译方法,鱼米之乡 fried minced fish with bamboo shoots and pine nuts 黑白分明 fried shrimp balls with black and white sesame seeds 翡翠鱼翅 double-boiled sharks fin with vegetable 蚂蚁上树 sauteed bean vermicelli with spicy meat sauce 叫化鸡 baked chicken vagabond style或baked chicken wrapped with mud 寿比南山 steamed chicken in pumpkin 连生贵子 lotus nuts in syrup,中餐菜名英译方法 - 菜单英文译法中汉语拼音的使用原则,饺子 Jiaozi 注:具有中国特 色的且也被外国 人接受的传统食 品，使用汉语拼 音。,豆腐 Tofu 杂碎 Chop suey 馄饨 Wonton 烧麦 Shaomai 注:具有中国特 色的且被外国人接 受的，但使用的是 地方语言拼写或音 译拼写菜名，仍保 留其拼写方式。,中餐菜名英译方法 - 菜单英文译法中汉语拼音的使用原则,中文菜肴名称无法体现其做法及主配料的，使 用汉语拼音，并在后标注英文注释。 e.g. 佛跳墙 Fotiaoqiang-Steamed Abalone with Sharks Fin and Fish Maw in Broth (Lured by its delicious aroma even the Buddha jumped over the wall to eat this dish.),中餐菜名英译方法 - 菜单英文译法中汉语拼音的使用原则,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) 汤圆 Tangyuan (Glutinous Rice Balls) 咕噜肉 Gulaorou (Sweet and Sour Pork with Fat),中餐菜名英译方法 - 菜单英文译法中汉语拼音的使用原则,粽子 Zongzi (Glutinous Rice Wrapped in Bamboo Leaves) 元宵 Yuanxiao（Glutinous Rice Balls for Lantern Festival) 驴打滚儿 Ldagunr（Glutinous Rice Rolls with Sweet Bean Flour） 艾窝窝 Aiwowo (Steamed Rice Cakes with Sweet Stuffing) 豆汁儿 Douzhir (Fermented Bean Drink),中餐菜名英译方法 - 菜单中的可数名词单复数使用原则,菜单中的可数名词基本使用复数，但在整道菜中只有一 件或太细碎无法数清的用单数。 e.g. 蔬菜面 Noodles with Vegetables 葱爆羊肉 Sauted Lamb Slices with Scallion,中餐菜名英译方法 - 介词 in 和 with 在汤汁、配料中的用法,豉汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce 海鲜乌冬汤面 Japanese Soup Noodles with Seafood,主料是浸在汤汁或配料中时，使用in连接。,如汤汁或蘸料和主料是分开的，或是后浇在主菜上的，则用with连接。,中餐菜名英译方法 - 介词 in 和 with 在汤汁、配料中的用法,“宫保鸡丁” Gongbao chicken cubes Sauted chicken cubes with peanuts Diced chicken with chili and peanuts,注: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。,音译,以用料为主的翻译,以味道为主的翻译,Try It Yourself,Step 2: Comprehension,1. 红烧牛肉饭 Stewed Beef Rice 2. 鸡蛋炒饭 Fried Rice with Egg 3. 糖醋排骨 Sweet and Sour Spare Ribs 4. 烤羊腿 Roast Lamb Leg 5. 清蒸全鸭 Steamed Whole Duck,Section A Direction: Translate the following Chinese cuisine into English. Some parts of the English translation of each Chinese cuisine are given below:,Step 2: Comprehension,6. 白灼时蔬 Scalded Seasonal Vegetable 7. 西红柿炒蛋 Scrambled Egg with Tomato 8. 青菜豆腐 Steamed Tofu with Green Vegetable 9. 猪肉白菜水饺 Jiaozi Stuffed with Pork and Chinese Cabbage 10. 糖拌西红柿 Tomato Slices with Sugar,Section A Direction: Translate the following Chinese cuisine into English. Some parts of the English translation of each Chinese cuisine are given below:,Step 2: Comprehension,Shredded Pork with Vegetables, Sichuan Style Crispy Chicken Braised Abalone Deep-Fried Ribbonfish Steamed Mandarin Fish Stir-Fried Prawn with Vegetables Sauted Potato, Green Pepper and Eggplant,Section B Direction: Translate the following Chinese cuisine into English.,川味小炒 脆皮鸡 红烧鲍鱼 干煎带鱼 清蒸桂鱼 翡翠虾球 地三鲜 （土豆、青椒、茄子）,Step 2: Comprehension,Chicken Feet with Pickled Peppers Braised Pork，Maos Family Style Steamed Spare Ribs in Black Bean Sauce Sauted Shredded Pork with Green Pepper Stewed Fish Head in Pottery Pot Sauted Beef Filet with Black Pepper Steamed Fish Head with Diced Hot Red Peppers Fried Rice Noodles, Singapore Style,Section B Direction: Translate the following Chinese cuisine into English.,泡椒凤爪 毛家红烧肉 豉汁蒸排骨 青椒肉丝 鱼头砂锅 黑椒牛柳 剁椒鱼头 星州炒米粉 （星洲指新加坡口味）,Step 3: Reproduction,Section A Directions: On a basis of a through analysis of the original text, you are required to translate the following passages into English: 海鲜 烹调新鲜的活海鲜是粤菜的特长，许多餐馆都 有储存新鲜海鲜的水箱。新鲜的海鲜是无气味的，所 以最好的烹调方法是清蒸。以蒸鱼为例，只需加少量 酱油、姜和葱。多数餐馆都会很喜欢用大蒜和香料去 摆脱他们陈旧的海鲜存货。所以说吃广东菜有一个简 单法则：香料和食物的新鲜程度成反比。,Step 3: Reproduction- Answer,Seafood Fresh live seafood is a specialty in Cantonese cuisine. Many restaurants maintain live seafood tanks. The freshest seafood is odorless and it is best cooked by steaming. For instance, only a small amount of soy sauce, ginger, and spring onion is added to steamed fish. However, most restaurants would gladly get rid of their older seafood inventory by offering dishes loaded with garlic and spices. As a rule of thumb in Cantonese dining, the spiciness of a dish is usually inversely proportional to the freshness of the ingredients.,Step 3: Reproduction,Section A Directions: On a basis of a through analysis of the original text, you are required to translate the following passages into English: 老火汤（Slow-cooked soup） 老火汤是由肉和其他材料慢火熬上数小时而成的 清汤，常常还会加入中药作为原料。老火汤是广东人 家里日常的一道菜，因为大多数人认为汤可以强身健 体。,Step 3: Reproduction- Answer,Slow-cooked soup Slow-cooked soup is usually a clear broth prepared by simmering meat and other ingredients over a low heat for several hours. Chinese herbs are often used as ingredients. Slow-cooked soup is a regular dish in Cantonese families as most believe in its ability to heal and strengthen ones health.,Step 3: Reproduction,Section B Directions: On a basis of a through analysis of the original text, you are required to translate the following passages into Chinese: Hong Kong is another famous restaurant in Xintiandi. All the southern Chinese favorites - including char siu bao (barbecued pork buns), shrimp-filled har gow and egg tarts, among many others - are prepared to order and served at once, not rolled through the dining room on carts. But this is Shanghai, so there are also more northern delights like crispy won tons with hot chili sauce and, of course, soup dumplings. All are light and delicate, altogether first rate. （Xintiandi：上海新天地）,Step 3: Reproduction- Answer,香港餐厅是新天地另一家著名的餐厅。所有中国南方的美食（包括叉烧包、虾饺和蛋挞）可任客人下单并立即上菜，而不是放在小推车上在餐厅里兜售。但这就是上海，这里也有众多北方美食，例如炸云吞（配辣椒酱），当然还有汤饺。这些食物都清淡可口，外观精致，堪称一流水平。,Expressions,凉菜类,拌豆腐丝 Shredded Tofu with Sauce 白切鸡 Boiled Chicken with Sauce 川北凉粉 Clear Noodles in Chili Sauce 夫妻肺片 Pork Lungs in Chili Sauce,蜜汁叉烧 Honey-Stewed BBQ Pork 泡椒凤爪 Chicken Feet with Pickled Peppers 炸花生米 Fried Peanuts 酱牛肉 Beef Seasoned with Soy Sauce,热菜类,干豆角回锅肉 Sauted Spicy Pork with Dried Beans 干锅排骨鸡 Griddle Cooked Spare Ribs and Chicken 酱猪手 Braised Pig Feet in Brown Sauce 椒盐肉排 Spare Ribs with Spicy Salt,鱼香肉丝 Yu-Shiang Shredded Pork (Sauted with Spicy Garlic Sauce) 蚂蚁上树 Sauted Vermicelli with Spicy Minced Pork 干煸牛肉丝 Sauted Shredded Beef in Chili Sauce 黑椒牛柳 Sauted Beef Filet with Black Pepper,热菜类,宫保鸡丁 Kung P