旅游英语菜名翻译.ppt

1、MenusTranslation菜名翻译,饮食文化是中国传统文化的重要组成部分中国菜历史悠久，其高超的烹饪技艺和丰富的文化内涵 令外国游客大开眼界。但是因为东西方语言和文化的差异，要把中国菜名翻译得准确生动，并不是一件容易的事 。翻译菜名要抓住用料，刀法，烹调法，口味几个关键,搞笑的英文菜名的翻译,夫妻肺片”被译成“man and wife lung slice”（夫妻的肺片） “老虎菜”被错译成“tiger dish”（老虎做的菜） “童子鸡”被译成“Chicken without sexual life”（没有性生活的鸡） “口水鸡”译成“流口水的鸡(Slobbering Chicken,

2、搞笑的英文菜名的翻译,回锅肉”翻译成“烹了两次的猪肉(Twicecooked Pork)” 游龙戏凤 chicken， shrimp， squid w/ mixed vegetable（鸡，虾，鱿鱼，杂菜） 雪蛤红莲 bird nest red bean soup（鸟窝红豆汤） “宫保鸡丁”译名“公家强暴鸡”（government abuse chicken,搞笑的英文菜名的翻译,红烧狮子头 braise the head of a lion in soy sauce (汉语的意思是红烧一头狮子的头） 干煸鱼头fuck a fish head 麻婆豆腐 (Beancurd made by a

3、pock-marked woman,准确的英文菜名的翻译,麻婆豆腐”音译为“Mapo Tofu”， “童子鸡”意译为“Steamed Spring Chicken”（清蒸雏鸡）， “红烧狮子头”按原料及制作方法译为“Braised Pork Balls in Soy Sauce”（用棕色调料炖烂的肉丸）， “夫妻肺片”则译成“Beef and Ox Tripe in Chili Sauce”（泡在辣椒酱里的牛肉和黄牛肚）。 “咕噜肉”首先拼音，后面注明了口味Sweet and Sour Pork with Fat,中国菜肴名称的翻译须根据中国菜名的分类进行,中国菜肴精品选料严格、刀功精细，注意

4、火候、调味多变，且讲究拼盘造型和菜名的诗情画意，色、香、味、形、意惧全，给人以美好的享受和长久的回味,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 tomato,杏仁鸡丁,2、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 fis

5、h rolls with rice wine茄汁鱼片sliced fish with tomato sauce,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) 例：软炸里脊soft-fried pork fillet 烤乳猪roast suckling pig 炒鳝片Stir-fried eel slices 回锅肉Twice-cooked Pork,2、介绍菜肴的烹法和主料、辅料 公式：烹法+主料(形状)+(with)辅料 仔姜烧鸡条 braised chicken fillet with tender ginger,3、介绍菜肴的烹法、主料和味汁： 公式

6、：烹法+主料(形状)+(with,in)味汁 例：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 soup,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 peel 时蔬鸡片sliced chicken with seasonal

7、vegetables 红油麻辣白斩鸡 Spicy chicken with hot oil,2、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 fish 香煎鸡块fragrant fried chicken 酥炸鸡条 Crisp fried fish strip,3、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 黄酒脆皮虾仁

8、crisp shrimps with rice wine sauce 蒜泥白肉 Sliced side pork with spicy garlic sauce,比如:醋溜土豆:主料是土豆,口味偏酸,可译为potato with vinegar flavour, 糖醋里脊:主料是猪肉,口味偏甜,可译为 pork with sugar vinegar flavour。 中国菜的味道与所用原料,烹饪方法,形状等相比就要简单的多。大多数的中国菜味道就是咸、酸、(麻)辣、甜。由于咸是几乎所有中国菜都有的味道,所以翻译时可以省略,四、以人名或地名开头的翻译方法,中华饮食文化源远流长,很多菜名都蕴含着丰富

9、的历史典故和优美传说。因此在翻译以人名、地名、典故、传说命名的菜肴时首先要面对的问题是:究竟是翻译得直白一些让外宾一看就明白是什么菜,还是为了体现中国文化而保留其文化特色,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 beancurd 四川水饺Sichuan boiled dumpling 左宗棠虾 General Chos shrimp,2、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 西湖醋鱼 Westlake vi

10、negar fish,翻译的多样性,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 peanuts 2.Gongbao chicken cubes 3.diced chicken with chilli and peanuts,已被外宾接受的传统食品的翻译,具有中国特色的且也被外宾接受的传统食品,本着推广汉语及中国文化的原则,应全部使用汉语拼音,即使使用的是地方语言拼写或音译拼写的菜名,也应保留其拼写方式。如:“窝头”、“饺子”、“油条”、

11、“汤圆”等。这种方法,在其他国家的餐饮里也屡见不鲜:日本寿是(SUSHI),朝鲜泡菜(KIMCHI)都是直接用音译,已经在西方获得广泛的采用,菜名的艺术,蚂蚁上树 掌上明珠 桃园三结义 Stir fried vermicelli/bean starch noodles with minced pork Duck webs with eggs Mashed dates, lotus seeds, and green peas,其他技法 直译类 锅贴 pot sticker（这个翻译非常直接，锅就是锅，贴就是贴） 酸辣汤 hot stewed in gravy 卤鸭 Spicy Duck 涮 in

12、stant-boiled 涮羊肉Instant-boiled Mutton Slices 酿 stuffed 酿青椒 Stuffed Green Pepper 烤 roast; barbecued 烤鹅 Roast Goose,中餐菜谱翻译法,Expressing Names of Chinese Dishes 清蒸 steamed (in clear soap) 清蒸桂鱼 Steamed Mandarin Fish 清炖 stewed in clear soap 清炖甲鱼 Stewed Turtle in Clear Soap 白灼/嫩煮 scalded 白灼海虾 Scalded Prawn

13、s 红烧 braised in brown sauce 红烧蹄筋 Braised Pork Tendon in Brown Sauce,中餐菜谱翻译法,Expressing Names of Chinese Dishes 干烧 in pepper sauce 干烧干贝 Scallop in Pepper Sauce 麻辣 with hot pepper 麻辣豆腐 Bean Curd with Hot Pepper/Spice Bean Curd 酱爆 in bean sauce 酱爆肉丁 Diced Pork in Bean Sauce 鱼香 fish-flavored/in (spicy)

14、garlic sauce 鱼香肉丝Fish-flavored Shredded Pork/in Garlic Sauce,中餐菜谱翻译法,Expressing Names of Chinese Dishes 糖醋 with sweet and sour sauce 糖醋排骨 Spareribs with Sweet and Sour Sauce 宫保 with chili and peanuts 宫保鸡丁 Diced Chicken with Chili and Peanuts 脆皮 crisp (in spicy sauce) 脆皮鱼 Crisp Fish 香酥 crisp fried 香酥

15、鸡 Crisp Fried Chicken,中餐菜谱翻译法,Expressing Names of Chinese Dishes 焦熘 fried in sauce 焦熘鱼片 Fried Fish Slices in Sauce 甜酸 sweet twice-cooked 回锅肉 Double-sauted Pork Slices; Twice-cooked Pork Slices in Brown Sauce,中餐菜谱翻译法,Expressing Names of Chinese Dishes 五香 spiced 五香牛肉 Spiced Beef 干炸 dry deep-fried 干炸羊肉

16、 Dry Deep-fried Lamb Breast 软炸 soft deep-fried 软炸里脊 Soft Deep-fried Pork Fillet 串烧 skewered 串烧羊肉青椒 Skewered Mutton with Green Pepper,中餐菜谱翻译法,Expressing Names of Chinese Dishes 铁扒 grilled 铁扒乳鸽 Grilled Baby Pigeon 烧烤 roast 烤乳猪 Roast Suckling Pig 砂锅 in casserole 砂锅鱼翅 Sharks Fin in Casserole 锅巴 with siz

17、zling/crispy rice crust 锅巴海参 Sea Slug with Sizzling/Crispy Rice Crust,中餐菜谱翻译法,Expressing Names of Chinese Dishes 芙蓉 with egg white 芙蓉海参 Sea Cucumbers with Egg White 麻酱 with sesame paste 麻酱海参 Beche-de-mer With Sesame Paste 三鲜 with two other delicacies; with three delicious ingredients 三鲜海参 Sea Cucumb

18、ers With Other Two Delicacies 三鲜汤 Consomm With Three Delicious Ingredients (with shredded chicken, ham and bamboo shoots,中餐菜谱翻译法,Expressing Names of Chinese Dishes 醋溜 in vinegar sauce/gravy 醋溜白菜 Sauted Cabbage in Vinegar Sauce/Gravy 糟溜 in distilled grains sauce 糟溜鸡片 Sliced Chicken in Distilled Grain

19、s Sauce 凉拌 in soy sauce 凉拌海蜇 Jellyfish in Soy Sauce 酸辣 hot and sour 酸辣黄瓜 Hot and Sour Cucumber,中餐菜谱翻译法,Expressing Names of Chinese Dishes 姜汁 in ginger sauce 姜汁扁豆 Snap Beans in Ginger Sauce 蚝油 in oyster sauce 蚝油香菇 Mushrooms in Oyster Sauce 蒜泥 with mashed garlic 蒜泥胡豆 Broad Beans With Mashed Garlic 什锦

20、mixed, assorted 什锦冬粉 Assorted Shreds With Vermicelli 什锦色拉 Mixed Vegetable Salad With Ham,中餐菜谱翻译法,Expressing Names of Chinese Dishes 茄汁 in tomato sauce 茄汁鸡脯 Chicken Breast in Tomato Sauce 咖喱 with curry 咖喱牛肉 Fried Beef With Curry 八宝 (stuffed) with eight delicacies 八宝鸡 Chicken Stuffed With Eight Delica

21、cies 葱爆 quick-fried with scallion in ginger sauce 葱爆羊肉 Quick-fried Lamb With Scallion in Ginger Sauce,中餐菜谱翻译法,Expressing Names of Chinese Dishes 粉蒸 steamed in rice flour 粉蒸牛肉 Steamed Beef in Rice Flour 奶油 in cream sauce 奶油鱼肚 Fried Fish Maw in Cream Sauce 木犀 with scrambled eggs and fungus 木犀肉 Fried P

22、ork With Scrambled Eggs and Fungus 醉 liquor-preserved 醉虾 Liquor-preserved Crabs,中餐菜谱翻译法,辣味 in chili sauce Braised Prawns in Chili Sauce 豆鼔 in black bean sauce 豆鼔桂鱼 Mandarin Fish in Black Bean Sauce 黄焖 braised in rice wine 黄焖大虾 Braised Prawns in Rice Wine 椒盐 with pepper and salt 椒盐排骨 Spare Ribs With

23、Pepper and Salt 怪味 multi-flavored 怪味鸡 Multi-flavored Chicken,中餐菜谱翻译法,Expressing Names of Chinese Dishes Basic Principle (基本原则) Ingredients + Preparation Method 狮子头 Pork Meat Balls 海米白菜 Chinese Cabbage With Dried Shrimps 发财好市 Black Moss Cooked With Oysters 彩凤喜迎春 Baked Chicken and Fried Quail Eggs 蚂蚁上

24、树 Vermicelli With Spicy Minced Pork 龙虎凤大烩 Thick Soup of Snake, Cat and Chicken,单面煎 Sunny-side up 双面煎 over easy 荷包蛋 poached egg 茶叶蛋 tea egg 白煮蛋 hard boiled eggs 松花蛋 Preserved egg 炒蛋 omelet,翻译项目,欢迎宴会菜单 荷兰黄瓜、 西红柿 席前小吃 (扬州麻花 芝麻酥饼) 蔬菜色拉 茶壶松茸 扬州狮子头 文思豆腐,现场) 比萨大虾 糖醋鳜鱼 罐焖牛肉 茶干芦蒿 木瓜雪耳 大丰收 维扬细点 (生煎包子/萝卜丝酥饼) 扬

25、州炒饭 水果拼盘,欢迎宴会菜单 180元/人*14人 荷兰黄瓜(Holland Cucumber)、西红柿(Tomato) 席前小吃(Pre-meal Snack) (扬州麻花 芝麻酥饼) (Yangzhou Hemp Flowers/Sesame Crispy Pie) 蔬菜色拉(Vegetable Salad) 茶壶松茸(Mushrooms in Tea Pot) 扬州狮子头(Yangzhou Lions Head Meat Balls) 文思豆腐(Tofu Invented by Monk Wensi,现场) (Made On-the-Spot) 比萨大虾(Pisa Shrimp) 糖醋

26、鳜鱼(Mandarin Fish with Sweet and Sour Sauce) 罐焖牛肉(Braised Beef in Pot) 茶干芦蒿(Crown Daisy with Dried Tofu) 木瓜雪耳(White Fungus with Pawpaw) 大丰收(Chinese Traditional Cereals) 维扬细点(Weiyang Cuisine Dim Sum) (生煎包子/萝卜丝酥饼) (Pan Fried Bun/Crispy Baked Pie with Shredded Turnip) 扬州炒饭(Yangzhou Fried Rice) 水果拼盘(Frui

27、t Assorted Cold Dishes,宴会厅 咖啡、红茶、牛奶、酸奶（冰块）、鲜果汁 维扬小菜： 油爆河虾 扬州什香菜 什锦酱菜 毛豆菜串 水晶肴肉 麻油拌菜,西式： 油煎培根 清炒西兰花 牛奶煮泥肠 鲜蘑炒蛋 香菇菜心 油煎荷包蛋 切片面包（黄油、果酱） 杏仁面包 巧克力墨斯 炸土豆条,中式： 大麻团 蟹黄鲜肉包 三丁包 蔬菜包 什锦炒面 松籽素烧鹅 黄桥烧饼 白米粥 八宝菜粥 水果,10月15日早1#宴会厅 80元/人*40人 咖啡Coffee红茶Black Tea牛奶Milk酸奶（冰块）Acidophilus Milk(ice)鲜果汁Fresh Syrup 维扬小菜：Weiyan

28、g Cuisine油爆河虾(Fried Prawns)扬州什香菜(Yangzhou Fried Assorted Vegetables)什锦酱菜(Assorted Pickles)毛豆菜串(Chinese Cabbage with Green Soy Beans)水晶肴肉(Crystal-like Cold Pork)麻油拌菜(Green Soy Beans Mixed with Vegetables,西式：Western-style 油煎培根（Fried Smoked-bacons）清炒西兰花（Stir-fried Broccoli）牛奶煮泥肠（Morning Sausage Poached in Milk）鲜蘑炒蛋(Fried Egg with Fresh Mushrooms)香菇菜心(Baby Greens wit