旅游英語之菜名翻譯市公開課金獎(jiǎng)市賽課一等獎(jiǎng)?wù)n件

1、旅游餐飲翻譯第1頁中國菜名翻譯方法 第2頁Translation Skills of Chinese Cuisine第3頁 飲食文化是中國傳統(tǒng)文化主要組成部分中國菜歷史悠久，其高超烹飪技藝和豐富文化內(nèi)涵 令外國游客大開眼界。不過因?yàn)闁|西方語言和文化差異，要把中國菜名翻譯得準(zhǔn)確生動(dòng)，并不是一件輕易事 。翻譯菜名要抓住用料、刀法、烹調(diào)法，口味幾個(gè)關(guān)鍵。第4頁套餐set meal. regular dinner （按菜單）逐道點(diǎn)菜 a la carte . 盒飯 box lunch; Chinese take-away自助餐 buffet 第5頁單面煎 sunny-side up雙面煎 over e

2、asy荷包蛋 poached egg 茶葉蛋 tea egg白煮蛋 hard boiled eggs 松花蛋 preserved egg炒蛋 omelet 第6頁Continental Breakfast 歐式早餐，主要食品有茶、咖啡、面包卷和果醬，主要為冷食。 English Breakfast 英式早餐，主要食品為熏肉、煎蛋、烤面包和果醬，主要為熱食。 第7頁第8頁干炒牛河 fuck to fry the cow river炸醬面 fry the sauce上湯云吞 top soup cloud swallows上湯水餃 top soup dumpling日式海鮮湯烏black winte

3、r in type seafood soup in day豬扒湯面 the pig picks the noodle soup餐蛋湯公仔面 meal egg soup the brisket gets the river powder第9頁牛腩撈河粉 sunny-side up三絲湯意粉 three silk soup idea powder窩蛋牛肉粥 nest egg beef gruel冬菇滑雞粥 slippery chicken in mushroom gruel皮蛋瘦肉粥 preserved egg lean meat gruel田雞粥 grog gruel第10頁黑椒牛柳絲炒意粉 t

4、he black cow silk fries the idea powder日式炒烏冬 the day type fries the black winter三絲炒公仔面 three silks fry the of干燒伊面 fuck to burn the of咸魚雞粒炒飯 salty fish chicken a fried rice西式炒飯 western fashion fried rice第11頁搞笑英文菜名翻譯 “夫妻肺片”被譯成“man and wife lung slice”（夫妻肺片）“老虎菜”被錯(cuò)譯成“tiger dish”（老虎做菜） “童子雞”被譯成“Chicken

5、without sexual life”（沒有性生活雞） “口水雞”譯成“流口水雞(Slobbering Chicken)” 第12頁搞笑英文菜名翻譯 “回鍋肉”翻譯成“烹了兩次豬肉 (twicecooked Pork)” 游龍戲鳳 chicken， shrimp， squid and mixed vegetable（雞，蝦，魷魚和雜菜） 雪蛤紅蓮 bird nest red bean soup（鳥窩紅豆湯） “宮保雞丁”譯名“公家/政府虐待雞”（government abuse chicken） 第13頁搞笑英文菜名翻譯 紅燒獅子頭 braise the head of a lion in

6、soy sauce (漢語意思是紅燒一頭獅子頭）干煸魚頭fuck a fish head 麻婆豆腐(Beancurd made by a pock(痘痕，麻子)-marked woman) “四喜丸子”翻譯成“Four glad meat balls”（四個(gè)高興肉團(tuán)） 第14頁準(zhǔn)確英文菜名翻譯 “麻婆豆腐”音譯為“Mapo Tofu/beancurd”，“童子雞”意譯為“Steamed Spring Chicken”（清蒸雛雞 Spring Chicken童子雞；青春不再），“紅燒獅子頭”按原料及制作方法譯為“Braised(燉熟；燜) Pork Balls in Soy Sauce (醬油)

7、 （用棕色調(diào)料燉爛肉丸），“夫妻肺片”則譯成“Beef and Ox Tripe in Chili Sauce”（泡在辣椒醬里牛肉和黃牛肚）?！肮緡Ｈ狻笔紫绕匆?，后面注明了口味Sweet and Sour Pork with Fat 第15頁菜名翻譯1. 烹飪方法+原材料2. 原料+介詞+配料3. 原料+器皿/外包裝第16頁如：1. 清炒蝦仁stir fried shrimps2. 醋溜黃魚fried yellow fish with vinegar3. 鐵板牛肉beef cooked in iron pan第17頁烹飪方法清炒 stir-fry煸 ,炒 saut 爆 quick fry炸 d

8、eep-fry煎 pan-fry清蒸 steam燉/燜 simmersteam 蒸boil 煮pan-fry 煎deep-fry 炸saut 炒第18頁烹飪方法涮 instant-boil燒 braise椒鹽 spicy-salt熏 smoke腌 salt回鍋 twice-cooked第19頁菜名藝術(shù)螞蟻上樹掌上明珠桃園三結(jié)義stir-fried vermicelli/bean starch noodles with minced porkduck webs with eggs/pigeon eggs in duck webs mashed dates(紅棗泥), lotus seeds, a

9、nd green peas第20頁1. 直譯類鍋貼 pot sticker（這個(gè)翻譯非常直接，鍋就是鍋，貼就是貼） 酸辣湯 hot & sour soup（又辣又酸湯） 春卷 spring rolls（春天卷） 檸檬牛肉 lemon beef 炒雜菜 mixed vegetable（混合在一起菜） 叫化雞 beggars chicken（乞丐雞） 第21頁 四喜丸子 four-joy meatballs（四個(gè)高興肉球） 清蒸魚 steam fish 火鍋 hot pot（熱鍋） 烤鴨 roasted duck 能夠看到以上一些翻譯，沒有包括文化內(nèi)涵，而僅僅包括制作方法或者口味，似乎比較輕易成功

10、，而類似“四喜丸子”這么菜名譯法，看起來令人忍俊不禁。 第22頁2、音譯類 餛飩 won ton 叉燒 char shiu 炒面 chow mein 撈面 lo mein 炒河粉 chow fun 豆腐 tofu 麻婆豆腐 Mapo tofu/mar-boh tofu/beancurd 從這類翻譯中我們能夠看出中國文化遠(yuǎn)走異鄉(xiāng)，在異國生根，被異國文化所包容接納一面。第23頁 3、曲譯類 中國菜名中一些非常詩意元素， 用英文實(shí)在無法表達(dá)出來。 白云鳳爪 chicken leg（雞腳） 四寶豆腐羹 steam tofu soup（蒸豆腐湯） 炒素丁 vegetable roll（菜卷子） 鴛鴦饅頭

11、 shanghai buns（上海饅頭） 百年好合 red bean fresh lily bulb（紅豆百合莖）在以上菜名中，有一些綜合了中國歷史、戲曲、民俗等方面內(nèi)容于一身，用英文根本無法傳遞其中復(fù)雜內(nèi)涵，于是只好用所采取食材來給予替換。第24頁要將中餐菜單翻譯成英文，就先得了解中餐菜名組成及命名方法。中餐菜名通常由原料名稱，烹制方法、菜肴色香味形器、菜肴創(chuàng)始人或發(fā)源地等組成。這種反應(yīng)菜肴內(nèi)容和特色命名方法叫做寫實(shí)性命名法，另外還有反應(yīng)菜肴深刻含義寫意性命名法。 第25頁牛肉部位tenderloin（嫩牛柳，牛里脊），又叫fillet（菲力）第26頁因?yàn)闈h語和英語差異很大，我們?cè)诎阎胁筒嗣?/p>

12、由漢字譯成英文時(shí)候，應(yīng)該采取寫實(shí)性命名法，盡可能將菜肴原料、烹制方法、菜肴味型等翻譯出來，讓客人一目了然。將以下幾點(diǎn)公式介紹以下，以供參考。 第27頁一、以主料開頭翻譯方法 1、介紹菜肴主料（major ingredient or material）和輔料(minor ingredient)： formula：主料(形狀)+(with)輔料 杏仁雞丁chicken cubes with almond （cubes-n.-立方形東西 ）牛肉豆腐beef with bean curd (tofu, doufu)西紅柿炒蛋scrambled(炒) egg with tomato 第28頁芥末鴨掌du

13、ck webs with mustard sauce 蔥油雞chicken in Scallion oil 米酒魚卷fish rolls with rice wine 2、介紹菜肴主料和味汁sauce： Formula：主料(形狀)+(with, in)味汁 第29頁二、以烹制方法開頭翻譯方法 1、介紹菜肴烹法(cooking method)和主料： formula：烹法+主料(形狀) 軟炸里脊soft-fried pork fillet 烤乳豬golden roasted suckling pig 炒鱔片stir-fried eel slices清蒸鳊魚 steamed bream fish

14、 第30頁2、介紹菜肴烹法和主料、輔料 公式：烹法+主料(形狀)+(with)輔料仔姜燒雞條braised chicken fillet with tender ginger 醋溜仔雞 fried spring chicken with vinegar sauce 辣子炒肉丁 stir-fried diced pork with green pepper第31頁3、介紹菜肴烹法、主料和味汁： 公式：烹法+主料(形狀)+(with,in)味例：紅燒牛肉braised beef with brown sauce 魚香肉絲fried shredded pork with Sweet and sour

15、 sauce 清燉豬蹄stewed pig hoof in clean soup 第32頁三、以形狀或口感開頭翻譯方法 1、介紹菜肴形狀(口感)和主料、輔料 公式：形狀(口感)+主料+(with)輔料 例：芝麻酥雞crisp chicken with sesame 陳皮兔丁diced rabbit with orange peel 時(shí)蔬雞片sliced chicken with seasonal vegetables 第33頁2、介紹菜肴口感、烹法和主料 公式：口感+烹法+主料 例：香酥排骨crisp fried spareribs 水煮嫩魚tender stewed fish 香煎雞塊fra

16、grant fried chicken 第34頁3、介紹菜肴形狀(口感)、主料和味汁 公式：形狀(口感)+主料+(with)味汁 例：茄汁魚片sliced fish with tomato sauce 椒麻雞塊cutlets chicken with hot pepper 黃酒脆皮蝦仁crisp shrimps with rice wine sauce 第35頁四、以人名或地名開頭翻譯方法 1、介紹菜肴創(chuàng)始人(發(fā)源地)和主料 公式：人名(地名)+主料 例：麻婆豆腐Mapo tofu/bean curd 四川水餃Sichuan boiled dumpling 第36頁2、介紹菜肴創(chuàng)始人(發(fā)源地)

17、、烹法和主料 公式：人名(地名)+烹法+主料 例：東坡煨肘DongPo stewed pork joint 北京烤鴨roast Beijing Duck 第37頁在中餐菜名翻譯成英文過程中，能夠采取各種不一樣方法，而且每一道菜都能夠從不一樣角度入手進(jìn)行翻譯。比如，川菜中“宮保雞丁”這道菜就有以下幾個(gè)譯法： 1.sauteed chicken cubes with peanuts2.Gongbao chicken cubes 3.diced chicken with chili and peanuts 第38頁由此可見，中餐菜名英譯方法是靈活多變。至于我們?cè)诜g中應(yīng)該采取哪種方法，可依據(jù)各人習(xí)慣

18、和詳細(xì)情況確定。只要掌握了第一個(gè)以主料開頭翻譯方法，對(duì)其它種類翻譯方法便能夠觸類旁通 。第39頁釀豆腐Bean curd stuffed with minced pork叫化雞baked mud-coated chicken / beggars chicken龍鳳會(huì)stewed snake & chicken第40頁東江鹽焗雞 Baked chicken with rock salt slices宮保雞丁saut(炒、煎) chicken cubes with green pepper烤乳豬 roast suckling pig白灼蝦 steamed prawn（對(duì)蝦，明蝦）椒鹽明蝦 frie

19、d prawn with spiced（含香料，五香） salt第41頁京都排骨 sweet and sour spareribs糖醋魚 sweet and sour fish羅漢齋 assorted vegetarian delicacies 蠔油牛肉 fried beef in oyster sauce魚香茄子煲 eggplant with garlic sauce and salty fish第42頁梅菜扣肉煲 braised pork with preserved vegetables鮮筍肉片 Stir-fried sliced pork with bamboo shoot腰果肉丁 d

20、iced pork with cashew nuts椒鹽排骨 spareribs with salt and pepper第43頁尖椒牛肉 shredded beef and green pepper泡菜 pickled vegetable蒜香排骨 baked pork spareribs in garlic 清蒸魚 steamed carp 紅燒豆腐 bean curd with brown sauce 第44頁Dim Sum點(diǎn)心雙皮奶 double-layer milk /stewed milk beancurd蜜汁叉燒包 steamed barbecued pork bun蒸饅頭 ste

21、amed bun / 炸饅頭 fried bun粽子glutinous（粘，膠質(zhì)） rice dumpling春卷 spring rolls蔥油餅 spring onion pancake炒飯 fried rice, 炒米粉 fried rice noodle番茄醬ketchup第45頁 對(duì)于藝術(shù)命名法菜名，其名稱本身既不反應(yīng)菜原料，也不反應(yīng)烹調(diào)方法，若要講清其意義，必須講述一個(gè)故事或一段歷史。翻譯時(shí)則先直譯出菜名漢字意思，再進(jìn)行解釋。第46頁 佛跳墻 The Buddhist monk jumping over the wall-Ingredients used for the casser

22、ole are all delicacies of Chinese cooking: sharks fin, sea cucumber, abalone, dried scallop, ham, chicken, duck, lamb, bamboo shoots, mushrooms and various spices. These are sealed inside the casserole and boiled for long hours, ensuring the essence of each ingredient is being extracted. Thus, besid

23、es the wonderful taste, the casserole also has high nutritive values. The meaning of “the Buddhist monk jumping over the wall” is that, this dish is so delicious that the Buddhist monk can not help to jump over the wall and have a taste.第47頁 意譯法 有時(shí)人們依據(jù)菜主料和配料色或形特點(diǎn)，或烹調(diào)后總體造型給菜肴取個(gè)吉祥如意典雅名稱，對(duì)于這類藝術(shù)命名法或虛實(shí)命名

24、法菜名普通采取意譯，舍形或舍音求意，將其原料和烹法照實(shí)譯出。如比如,有一道菜叫“金玉滿堂”,其實(shí)就是蝦仁雞蛋湯,可假如照菜名字面意思翻譯成“Hall full of Gold and Jades”,外國客人準(zhǔn)得大吃一驚,“How can Chinese people eat gold and jades?”這不把國人當(dāng)成怪物才怪。而假如譯成“shrimp and egg soup”話,大家就很輕易了解了。 第48頁菜單中有一道菜，名為“桃花飯”。剛一開始我把它直譯成“Peach -flower meal”。事后，漢森大使對(duì)我說，英國大使說，你翻譯有些菜名他們看不懂。 “桃花飯”又名“三鮮鍋巴”

25、，可譯成“Baked (Deep-fried) crisp-rice-crusts with hot sauce of three delicacies（精巧食物）”。這個(gè)菜除了色、香、味之外，還產(chǎn)生一股熱氣和咝咝響聲，能夠營造一個(gè)熱烈氣氛。文革期間，這個(gè)菜在北京外交使團(tuán)非常受歡迎。有些西方國家外交官干脆把這個(gè)菜稱為“轟炸東京” “Bombardment of Tokyo”或“轟炸廣島”，“ Atomic bomb on Hiroshima”。 第49頁大豐收，實(shí)際上是西餐中什錦生菜沙拉，這個(gè)菜名很有創(chuàng)意。堪稱中西結(jié)合典范。不過，只有吃過人才知道它是什么。能夠用漢語拼音，Dafengshou

26、,Big harvest,再加注：Salad of assorted（各式各樣，五顏六色，混雜） fresh vegetables。 第50頁驢打滾，屬于北京風(fēng)味小吃，就是年糕卷沾黃豆面，如同驢在黃土地上打滾，非常形象生動(dòng)，完全能夠翻譯成Donkey rolling on dust- ground,再加注：Rolls made of glutinous（粘，膠質(zhì)） rice flour coated with soybean （大豆，黃豆） flour，looks like d rolling on dust-ground. 第51頁糖葫蘆或冰糖葫蘆，北京特產(chǎn)，用漢語拼音，Bingtanghu

27、lu 加注：Crisp-sugar coated fruit (haws山楂, yam山藥etc )on a stick. 第52頁Go believe狗不理包子，中國特產(chǎn)，用漢語拼音，Goubuli baozi ,加注：Steamed buns filled with vegetables, meat or other ingredients, which, even in the hard days, dogs didnt eat ,because it was too oily 天津市“狗不理”集團(tuán)有限企業(yè)在國家工商總局商標(biāo)局注冊(cè)了“gobelieve”英文商標(biāo)?！把竺惫己笠l(fā)爭議，

28、有些人認(rèn)為很有創(chuàng)意，有些人則認(rèn)為喪失了原本文化含義。 第53頁中國地域遼闊，民族眾多，所以各種中國飲食口味不一樣，卻都味美，令人垂涎。因?yàn)橹袊胤讲穗雀骶咛厣傮w來講，中國飲食能夠大致分為八大地方菜系，這種分類已被廣為接收。當(dāng)然，還有其它很多著名地方菜系，比如北京菜和上海菜。 第54頁China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chin

29、as local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. 第55頁山東菜系，由濟(jì)南菜系和膠東菜

30、系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因?yàn)槭褂们嗍[和大蒜做為調(diào)料，山東菜系通常很辣。山東菜系重視湯品。清湯清澈新鮮，而油湯外觀厚重，味道濃重。濟(jì)南菜系擅長炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮鮮淡而聞名。 第56頁Shandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tender

31、ness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-

32、frying while Jiaodong division is famous for cooking seafood with fresh and light taste. 第57頁海鮮是山東菜系主要組成。山東最著名菜肴是糖醋鯉魚。正宗糖醋鯉魚必須打撈自黃河。不過因?yàn)楝F(xiàn)在黃河眾多污染，其它地方鯉魚更加好一些。山東菜主要是速炸，燒烤，炒或深炸。菜肴清新肥美，搭配山東當(dāng)?shù)刂【魄鄭u啤酒就完美了。 第58頁Seafood is a major component of Shandong cuisine. Shandongs most famous dish is the Sweat and S

33、our Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clea

34、r, fresh and fatty, perfect with Shandongs own famous beer, Qingdao Beer 第59頁四川菜系，是世界上最著名中國菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和花椒，產(chǎn)生出經(jīng)典刺激味道。另外，大蒜，姜和豆豉也被應(yīng)用于烹飪過程中。野菜和野禽常被選取為原料，油炸，無油炸，腌制和文火燉煮是基本烹飪技術(shù)。沒有品嘗過四川菜人不算來過中國。 第60頁Sichuan Cuisine Sichuan Cuisine is one of the most famous Chinese cuisines in the

35、world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild

36、vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. 第61頁廣東菜系 廣東菜源自于中國最南部省份廣東省。大多數(shù)華僑來自廣東，所以廣東菜可能是國外最廣泛中國地方菜系。 第62頁

37、Guangdong Cuisine Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China. 第63頁廣東人熱衷于嘗試用各種不一樣肉類和蔬菜。實(shí)際上，中國北方人常說，廣東人吃天上飛

38、，除了飛機(jī)；地上爬，除了火車；水里游，除了船兒。這一陳說很不屬實(shí)，不過廣東菜是各類豐富中國菜系之一。使用很多來自世界其它地方蔬菜，不大使用辣椒，而是帶出蔬菜和肉類本身風(fēng)味。第64頁Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except

39、 airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesnt

40、 use much spice, bringing out the natural flavor of the vegetables and meats. 第65頁廣東菜系，味道清，淡，脆，鮮，為西方人所熟知，慣用猛禽走獸來烹飪出有創(chuàng)意菜肴。它基礎(chǔ)烹飪方法包含烤，炒，煸，深炸，烤，燉和蒸。其中蒸和炒最慣用于保留天然風(fēng)味。廣東廚師也重視于菜肴藝術(shù)感。 第66頁Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to

41、produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauting, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presenta

42、tion of dishes. 第67頁福建菜系 福建菜系由福州菜，泉州菜，廈門菜組成，以其精選海鮮，漂亮色澤，甜，酸，咸和香味道而知名。最尤其是它“鹵味”。 第68頁Fujian Cuisine Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most dis

43、tinct features are their pickled taste. 第69頁江蘇菜系 江蘇菜，又叫淮陽菜，流行于在淮陽湖下流。以水產(chǎn)作為主要原料，重視原料鮮味。其雕刻技術(shù)十分寶貴，其中瓜雕尤其著名。烹飪技術(shù)包含燉，烤，焙，煨等?；搓柌颂厣堑r，甜，雅。江蘇菜系以其精選原料，精細(xì)準(zhǔn)備，不辣不溫口感而知名。因?yàn)榻K氣候改變很大，江蘇菜系在一年之中也有改變。味道強(qiáng)而不重，淡而不溫。 第70頁Jiangsu Cuisine Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of th

44、e Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is

45、light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. 第71頁Jiangsu Cuisine Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isnt too heavy; if light, not too bland. 第72頁浙江菜系 浙江菜系由杭州菜，寧波菜，紹興菜，組成，不油膩，以其菜肴鮮，柔，滑，香而聞名。杭州菜是這三者中最知名一個(gè)。 第73頁Zhejiang Cuisin