《英文菜式翻译.doc》由会员分享，可在线阅读，更多相关《英文菜式翻译.doc（4页珍藏版）》请在金锄头文库上搜索。
1、应该采用写实性命名法，尽量将菜肴的原料、烹制方法、菜肴的味型等翻译出来，以便让客人一目了然。一、以主料开头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 to 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二、以烹制方法
2、开头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 slices2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 ginger3介绍菜肴的烹法、主料和味汁：公式：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 sa
3、uce清炖猪蹄stewed pig hoof in clean soup 三、以形状或口感开头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 vegetables2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 chicken3介绍菜肴的形
4、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crisp shrimps with rice wine sauce四、以人名或地名开头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 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Roa
5、st Beijing Duck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凉菜 八宝辣酱(Eight Delicacies in Hot Sauce)、夫妻肺片(Pork Lungs in Chili Sauce)、川北凉粉( Clear Noodles in Chili Sauce)、棒棒鸡(Bo
6、n Bon Chicken)、麻辣小龙虾(Hot and Spicy Crayfish)、扒猪脸(Snout)、桂花糯米藕(Steamed Lotus Root Stuffed with Sweet Sticky Rice)、醉蟹(Liquor-Soaked Crabs) 酒水茅台(Moutai)、红星二锅头(Red Star Erguotou)、衡水老白干(Hengshui Laobaigan)、青岛啤酒(Tsing Tao Beer)、长城干红(Great Wall Red Wine)、绍兴女儿红(Nuer Hong)、 茶碧螺春(Biluochun Tea)、大红袍(Dahongpao
7、Tea)、陈年普洱(Aged Puer Tea)、祁门红茶(Keemun Black Tea)、茉莉花茶(Jasmine Tea) 汤 西红柿蛋花汤(Tomato and Egg Soup)、紫菜蛋花汤(Seaweed and Egg Soup)、鱼头豆腐汤(Fish Head and Tofu Soup)、老鸭汤(Duck Soup)、酸菜粉丝汤(Pickled Cabbage and Vermicelli oup)、萝卜丝鲫鱼汤(Crucian Carp Soup with Shredded Turnips)、黄豆排骨汤(Pork Ribs and Soy Bean Soup)、木瓜花生炖
8、鸡脚(Chicken Paw Soup with Papaya and Peanut) 主菜 川菜：麻婆豆腐(MaPo Tofu)、回锅肉(Sauted Sliced Pork with Pepper and Chili)、干烧鱼翅(Dry-Braised Sharks Fin)、豆花肉蟹(Sauted Hardshell Crab with Tofu Pudding)、坛子鸡(Chicken in Pot)、樟茶鸭(Smoked Duck,Sichuan Style)、魔芋鸭(Braised Duck with Shredded Konjak) 粤菜：佛跳墙(Fotiaoqiang)、叉烧(
9、BBQ Pork)、烧鹅(Roast Goose)、白斩鸡(Chopped Boiled Chicken)、脆皮乳猪(Crispy BBQ Suckling Pig)、脆皮乳鸽(Crispy Pigeon) 鲁菜：葱烧海参(Braised Sea Cucumbers with Spring Onions)、九转大肠(Braised Intestines in Brown Sauce) 北京菜：北京烤鸭(Peking Duck)、京酱肉丝(Sauted Shredded Pork in Sweet Bean Sauce)、羊蝎子(Lamb Spine Hot Pot) 贵州菜：酸汤鱼(Fish
10、in Sour Soup)、花江狗肉(Huajiang Dog Meat) 湘菜：剁椒鱼头(Steamed Fish Head with Diced Hot Red Peppers)、莲蓬扣肉(Braised Pork with Lotus Seeds)、农家小炒肉(Shredded Pork with Vegetables)、干锅茶树菇(Griddle Cooked Tea Tree Mushrooms) 淮扬菜：红烧狮子头(Stewed Pork Ball in Brown Sauce)、蜜汁火方(Braised Ham in Honey Sauce) 浙江菜：西湖醋鱼(West Lake
11、 Fish in Vinegar Gravy)、东坡肉(Braised Dongpo Pork) 东北菜：小鸡炖蘑菇(Stewed Chick with Mushroom)、酱骨架(Braised Spare Ribs in Brown Sauce) 新疆菜：大盘鸡(Braised Chicken with Potato and Green Pepper)、孜然寸骨(Sauted Spare Ribs with Cumin) 广西菜：啤酒鸭(Stewed Duck in Beer)、酸笋炒牛肉(Sauted Beef with Pickled Bamboo Shoots) 上海菜：油爆虾(St
12、ire-Fried Shrimps)、毛蟹炒年糕(Sauted Hardshell Crab with Rice Cake) 江西菜：三杯鸡(Stewed Chicken with Three Cups Sauce)、藜蒿炒腊肉(Sauted Preserved Pork with Artemisia selengensis) 云南菜：汽锅鸡(Steam Pot Chicken) 蔬菜开水白菜(Steamed Chinese Cabbage in Supreme Soup) 清炒红菜苔(Sauted Chinese Kale) 米汤豆苗(Sauted Pea Sprouts in Rice S
13、oup) 干煸四季豆(Dry-Fried French Beans with Minced Pork and Preserved Vegetables) 主食 粥：艇仔粥(Tingzai Porridge)、红豆粥(Red Bean Porridge) 粉：干炒牛河(Stir-Fried Rice Noodles with Beef)、过桥米线(Yunnan Rice Noodles)、桂林米粉(Guilin Rice Noodles) 面：热干面(Hot Noodles with Sesame Paste)、炸酱面(Noodles with Soy Bean Paste)、担担面(Noodl
14、es, Sichuan Style)、两面黄(Pan-Fried Noodles)、刀削面(Sliced Noodle)、哨子面(Noodle with Pork)、羊肉泡馍(Pita Bread Soaked in Lamb Soup)、狗不理包子(Go Believe)、叉烧包(Steamed BBQ Pork Bun)、生煎包(Pan-Fried Bun Stuffed with Pork)、红油抄手(Meat Dumplings in Spicy Sauce) 饭：八宝饭(Eight Delicacies Rice)、鱼翅捞饭(Fin Rice)、手抓饭(Xinjiang Rice)、
15、扬州炒饭(Yangzhou Fried Rice)、海南鸡饭(Hainanese Chicken Rice) 饭后甜点 甜品 杨枝甘露(Chilled Mango Sago Cream with Pomelo)、双皮奶(Stewed Milk Beancurd)、龟苓膏(Guiling Jelly)、蛋挞(Egg Tart)、驴打滚(Ludagunr)、醪糟汤圆(Tangyuan in Fermented Glutinous Rice Soup)、冰糖葫芦(Bingtanghulu) 小吃豆汁(Douzhir)、爆肚儿(Soiled Pork Tripe)、天津十八街麻花(Tianjin Hemp Flowers)、油炸臭豆腐(Deep-Fried Fermented Tofu) 水果 香梨(Xinjiang Pear)、哈密瓜(Hami Melon)、玫瑰香葡萄(Muscat Hamburg)、广东荔枝(Litchi)、烟台苹果(Yantai Apple)、赣南脐橙(Jiangxi Navel Orange)
