The Cuisines’ Expressions of Translating
公式:主料(形状)+(with)辅料
例:杏仁鸡丁chicken cubes with almond
西红柿炒蛋 Scrambled egg with tomato
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fish rolls with rice 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)
例:软炸里脊soft-fried pork fillet
烤乳猪roast suckling pig
炒鳝片Stir-fried eel slices
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: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 vegetables
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
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 dumpling
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Beijing Roast 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 peanuts
2.Gongbao chicken cubes
3. diced chicken with chili and peanuts
中国特美食地道英语翻译
酱炒牛柳条 :Sautéed Beef Filet in XO Sauce
阿香婆石头烤肉 :Beef BBQ with Spicy Sauce
八宝菠菜 :Spinach with Eight Delicacies
白菜豆腐焖酥肉:Braised Pork Cubes with Tofu and Chinese Cabbage
白菜心拌蜇头:Marinated Jellyfish and Chinese Cabbage in Vinaigrette
白灵菇扣鸭掌 :Mushrooms with Duck Feet
白灵菇牛柳 :Stir-Fried Beef Filet with Mushrooms
白切鸡 :Boiled Chicken with Sauce
白灼肥牛 :Scalded Beef
百叶结烧肉 :Stewed Pork Cubes and Tofu Skin in Brown Sauce
板栗红烧肉 :Braised Pork with Chestnuts
拌八爪鱼 :Spicy Cuttlefish
拌豆腐丝 :Shredded Tofu with Sauce
拌海螺 :Whelks and Cucumber
拌苦菜 :Mixed Bitter Vegetables
拌茄泥 :Mashed Eggplant with Garlic
拌双耳 :Tossed Black and White Fungus
拌爽口海苔 :Sea Moss with Sauce
拌香椿苗 :Chinese Toon with Sauce
包子 :Baozi
鲍鱼红烧肉 :Braised Pork with Abalone
鲍汁扣东坡肉:Braised Dongpo Pork with Abalone Sauce
爆炒牛肋骨 :Sautéed Beef Ribs
碧绿叉烧肥肠 :Steamed Rice Rolls with BBQ Pork Intestines and Vegetables
扁豆肉丝 :Sautéed Shredded Pork and French Beans
冰梅凉瓜 :Bitter Melon in Plum Sauce
冰心苦瓜 :Bitter Melon Salad
冰镇芥兰 :Chinese Broccoli with Wasabi
彩椒牛柳 :Sautéed Beef Filet with Bell Peppers
菜胆蚝油牛肉 :Sautéed Sliced Beef and Vegetables in Oyster Sauce
菜心扒牛肉 :Grilled Beef with Shanghai Greens
菜远炒牛肉 :Sautéed Beef with Greens
菜远炒排骨 :Sautéed Spare Ribs with Greens
茶树菇炒鹿片 :Sautéed Venison Filet with Tea Tree Mushrooms
馋嘴蛙 :Sautéed Bullfrog in Chili Sauce
朝鲜辣白菜 :Korean Cabbage in Chili Sauce
朝鲜泡菜 :Kimchi
潮式椒酱肉 :Fried Pork with Chili Soy Sauce,Chaozhou Style
潮式凉瓜排骨 :Spare Ribs with Bitter Melon,Chaozhou Style
炒羊肚 :Sautéed Lamb Tripe
美食食谱英文翻译版陈皮牛肉 :Beef with Dried Orange Peel
陈皮兔肉 :Rabbit Meat with Tangerine Flavor
豉油皇咸肉 :Steamed Preserved Pork in Black Sauce
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