中國(guó)菜名翻譯問(wèn)題解讀

TheTranslationofChineseCuisineIntroductionChinesecuisineincludesavarietyofdifferentflavorsduetoChina'svastgeographyanddiversenationalities.Localdisheswiththeirowndistinctivenesscanberoughlydividedintoeightregionalcuisines.EightRegionalCuisines

YueLuChuanZheXiangHuiSuMinChuan(Sichuan)Szechuan

cuisine,alsocalledSichuancuisine,

bothspicyandpungent,isoneofthemostfamousChinesecuisinesintheworld.

Hui(Anhui)AnhuiCuisine,itfocusesoncookingtemperature,braising,andstewing.Hamsareusedtoimprovetasteandsugarcandyforfreshness.

Lu(Shangdong)ShandongCuisineis

acombinationofJinanandJiaodong,Shandongischaracterizedbyanemphasisonfreshness,aroma,andcrispness.

Min(Fujiang)Fujiancuisineisa

combinationofFuzhou,Quanzhou,andXiamenCuisine,Fujianischaracterizedbyapickled,sweet&sourtasteandbrightcolors.

Su(Jiangsu,Huaiyangcuisine)Jiangsucuisine,

alsocalledHuaiyangcuisine,Jiangsuusesseafoodasitsmainingredientandisknownforcarvingtechniquesandalight,freshandsweetflavor.Yue(HongKongandGuangdong)Guangdongcuisineiscreativewithanemphasisonartisticpresentation.Thecuisineisconsideredlight,crisp,andfresh.Xiang(Hunan)HunancuisineincludeslocalcuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau,Hunanisknownforitsuseofchili,pepperandshallot,andapungentflavor.Zhe(Zhejiang)Zhejiangcuisine,oneoftheEightCulinaryTraditionsofChina,derivesfromthenativecookingstylesoftheZhejiangregion.Thedishesarenotgreasy,havingbutinsteadafresh,softflavorwithamellowfragrance.CuisineMethods

炒fry、stir-fry爆quick-fry熘sauté炸fry烹cook、boil煎simmerinwater、fryinshallowoil燒bake、heat、roast燜braise，stew燉stew蒸steam汆quick-boil煮cook/boil/stew燴braise熗cookinsoy，vinegar，thenquicklyinhotoil腌salt，pickle拌stirandmix烤bake，roast鹵stewinsoysauce凍freeze拔絲Crispfryingwithsyrup蜜汁h(huán)oneydew熏bacon卷rollup，curlyTheWrongTranslation鍋貼potsicker(這個(gè)翻譯非常直接，鍋就是鍋，貼就是貼)

Guotie(Pan-FriedDumplings)

童子雞ChickenWithoutSexualLifeSpringChicken

夫妻肺片：Husbandandwife’slungsliceCouple’sSlicedBeefinChiliSauce

四喜丸子Four-joymeatballsBraisedPorkBallsinGravySauce火鍋HotPot(熱鍋)ChafingDish紅燒獅子頭RedBurnedLionHead

StewedPorkBallinBrownSauce

麻婆豆腐BeanCurd－madebyapock-markedwomanMapoTofu(SautéedTofuinHotandSpicySauce)驢打滾兒

Rolling

Donkey

Lǘdagunr--GlutinousRiceRollsStuffedwithRedBeanPaste檸檬牛肉LemonBeefSautéedBeefwithLemon

回鍋肉

Twice-cooked

PorkSautéedSlicedPorkwithPepperandChili

口水雞SlobberingChickenSteamedChickenwithChiliSauce宮保雞GovernmentabusechickenKungPaoChicken生魚(yú)塊ChoptheStrangeFishRawFishBlock鐵板牛肉CorrugatedIronBeefBeefSteakServedonaSizzlingIronPlateSomebasicwaysofEnglishtranslationofChinesedishesandfoods

a.Translationfordisheswhichbeginwithcookingmethodb.Translationfordisheswhichbeginwithmajoringredientc.Translationfordisheswhichbeginwithmaterial'sshapeortasted.Translationfordisheswhichbeginwiththenamesofpeopleorplaces.e.Theuseprincipleofpinyininthetranslationof

Chinesemenus.f.Theuseprincipleofsingularorpluralnouninmenus.g.Theusageofpreposition"in"and"with"insauceandingredientTranslationfordisheswhichbeginwithcookingmethod1.Introducethemajoringredientandingredientmajoringredient（name/shap）+with+ingredienteg.白靈菇扣鴨掌MushroomswithDuckFeet2.Theintructionofmajoringredientandsaucemajoringredient

+with/in+sauceeg.冰梅涼瓜BitterMeloninPlumSauceMoreexamples杏仁雞丁 Chicken

CubeswithAlmond

牛肉豆腐 BeefwithBean

Curd西紅柿炒蛋 ScrambledEggwithTomato

芥末鴨掌 Duck

WebswithMustardSauce蔥油雞 ChickeninScallionOil米酒魚(yú)卷 Fish

RollswithRiceWine

Translationfordisheswhichbeginwithmajor

ingredient

1.Introducethecookingmethodandmajoringredientcookingmethod（pastforms）+majoringredient（name/shap）eg.火爆腰花SautéedPig'sKidney2.Introducethecookingmethod,majoringredientandingredientthecookingmethod（pastforms）+majoringredient（name/shap）+ingredienteg.地瓜燒肉——StewedDicedPorkandSweetPotatoes干豆角回鍋肉——SautéedSpicyPorkwithDriedBeans3.Introducethecookingmethod,majoringredientandsaucethecookingmethod（pastforms）+majoringredient（name/type）+with/in+sauceeg.京醬肉絲——SautéedShreddedPorkinSweetBeanSauce雪蛤海皇羹——SnowClamandScallopSoupMoreexamples軟炸里脊 Soft-friedPork

Fillet烤乳豬 Roast

Suckling

Pig炒鱔片 Stir-friedEelSlices仔姜燒雞條 BraisedChicken

Fillet

with

Tender

Ginger

紅燒牛肉 BraisedBeefwithBrown

Sauce魚(yú)香肉絲 Fried

Shredded

PorkwithSweet

andSourSauce清燉豬蹄 Stewed

Pig

HoofinCleanoup

Translationfordisheswhichbeginwithmaterial's

shapeortaste

1.Introducetheshapeortaste,and(major)ingredientthe/taste+majoringredienteg.脆皮雞——CrispyCroducetheshapeortaste,thecookingmethosandthemajoringredientoringredientthecookingmethod（pastforms）+shape/taste

+majoringredient

+ingredienteg.小炒黑山羊——SautéedSlicedLambwithPepperandParsleyMoreexamples芝麻酥雞 Crisp

ChickenwithSesame陳皮兔丁 DicedRabbitwithOrangePeel時(shí)蔬雞片 Sliced

ChickenwithSeasonal

Vegetables香酥排骨 Crisp

Fried

Spareribs水煮嫩魚(yú) TenderStewed

Fish香煎雞塊 Fragrant

Fried

Chicken茄汁魚(yú)片 Sliced

FishwithTomato

Sauce椒麻雞塊 Cutlets

ChickenwithHot

Pepper黃酒脆皮蝦仁 Crisp

ShrimpswithRiceWine

auce

Translationfordisheswhichbeginwiththenamesof

peopleorplaces.

1.Introducethefounderofthefood（placeoforign）andmajoringredient

people'sname/placename+majoringredienteg.麻婆豆腐MapoTofu(Stir-FriedTofuinHotSauce)

東坡煨肘DongPostewedporkjoint2.Introducethefounderofthefood(placeoforign),majoringredientandcookingmethodscookingmethods（pastforms）+ingredient+people'sname/placename+

Styleeg.北京炒肝——StewedLiver,BeijingStyle

北京炸醬面NoodleswithSoyBeanPaste,Beijing

Style

北京烤鴨RoastBeijingDuck

四川水餃SichuanboileddumplingTheuseprincipleofpinyin1.SometraditionalfoodwithChinesecharacteristicsareacceptedbyforeigners.InordertospreadpinyinandChineseculture,wechoicetousepinyininthetranslationofChinesemenus.Forexample：餃子——Jiaozi2.SomeusedialectortransliterationtotranslateChinesemenus.Forexample：豆腐——Tofu宮保雞丁——KungPaoChicken雜碎——ChopSuey餛飩——Wonton燒麥——Shaomai3.SomeaddtoEnglishcomments.Forexample：鍋貼——Guotie(Pan-FriedMeatDumplings)窩頭——Wotou（SteamedBlackRiceorCornBun）蒸餃——SteamedJiaozi(SteamedDumplings)油條——Youtiao(Deep-FriedDoughSticks)咕嚕肉——Gulaorou(SweetandSourPorkwithFat)粽子——Zongzi(GlutinousRiceW