菜譜的翻譯藝術(shù)

1、美食中華游,Enjoying Food in China,Chinese wokking is popular both at home and abroad with a longstanding reputation. Chinese flavors with a unique multinational style are delicious. (gastronomy),Main schools of the world cuisine,The French cuisine The Italian cuisine The Chinese cuisine,Composition of th

2、e Chinese cuisine 地方菜 regional / local wokking 宮廷菜 royal dishes 官府菜 Official cuisine 齋（寺院）菜 Buddhist dishes 少數(shù)民族菜 Ethnic specialties 各地名特小吃 Snacks and dim sums,Chinas Famous Eight of Cuisine,魯 （Shandong cuisine） 川 （Sichuan cuisine） 粵 （Cantonese Wokking） 閩 （Fujian cuisine） 蘇 （Jiangsu cuisine） 浙 (Zhej

3、iang cuisine) 湘 (Hunan cuisine) 徽 (Anhui cuisine) -Beijing Cuisine Guangdong Cuisine,A glimpse of cuisine history,庖正（RANK）-肉林酒池（Shang Dynasty）-周代八珍-呂氏春秋本紀(jì)-食療專著備急千金藥方(T)-元代忽思慧飲膳正要-清代袁枚隨園食單-滿漢全席,中華主要菜系Main Schools of Chinese Cuisine,中國烹調(diào)與口味Chinese Wokking and Flavors,1.烹調(diào)準(zhǔn)備工作preparations for cooking,1

4、.脫/剝殼shelling: 剝蝦仁 Shelled shrimps 豌豆shelling pea pods 2.打鱗scaling: 去魚鱗scaled fish 去蝦線devein 3.剝皮skinning: 去皮青蛙skinned frog 4.去骨boning: 去骨鵝掌boned duck web 5.去核stoning/pitting: 去水果核stoning fruit,6.腌制pickling/ salted: 咸酸菜pickled vegetables 7.打芡dressing: 為煎魚勾芡dressing a fried fish 8.刮皮scraping: 土豆scrap

5、ing potatoes 9.削皮paring: 蘿卜paring a turnip / a radish 10.剝皮peeling: 香蕉peeling a banana 11.刨絲grating: 土豆絲grating potato,2.刀功與備料Cutting and preparing supplies before cooking,1.切丁Dicing: 雞丁 diced chicken; chicken cubes 2.切片Slicing: 切魚片 sliced fish; fish slices 3.擋Cutting (open) : 擋魚 cutting open a fish

6、 4.搗爛Mashing: 搗薯泥 mashed potatoes; 蒜蓉 mashed garlic 姜蓉 mashed ginger 5.切碎Mincing 切肉末 minced meat; minced beef,6.片肉Filleting: 做腰片 filleting a kidney 7.切絲Shredding: 切肉絲 shredded meat; pork shreds 8.切柳filleting: 炸魚柳 Fried fillet of fish 9.拍扁Flattening: 拍扁蒜苗 flattening garlic shoots 10.拍碎Crushing/ mashi

7、ng 拍碎杏仁 crushing almond,11.交叉切Roll cutting: 切胡蘿卜丁 carrot cubes 12.切菱形Diamond cutting 切西芹 parsley slices 13. 瓊漿 Agar-agar 明膠 gelatin; gelatine 14.玉米粉 Corn starch 苕粉 potato flour 15.竹芋粉 Arrowroot starch 木苕粉 tapioca flour,16.加填Stuffing 加填燒雞 stuffed roast chicken 17.研磨Grinding 研磨胡椒black/ white pepper po

8、wer 18.撇沫Skimming 攪打whipping 拌和mixing 20.燙 Scalding (a chicken) 21.燎毛Singing (a pig trotter) 22.去渣 Straining (dregs),淘洗Rinsing (rice) 篩 Sifting 浸泡(發(fā)漲)Rehydrating (dried bamboo shoots); steeped 浸漬 Marinateing 發(fā)漲Dehydrating 發(fā)酵Leaven; ferment 凝固Setting,除水(甩干)Dehydrating; 掛糊coating 撒粉Dusting 沾上雞蛋汁Batter

9、ing 沾上面粉Dredging 沾上面包糊 breading 蘸水Dipping 冰鎮(zhèn)Iced; freezing (tea); chilled 盤飾Garnishing 打點 dot 醬Seasoned in bean paste, or in soy sauce / master sauce,澄清 Clarifying 熬濃/增稠Reducing 涂油Greasing 澆肉汁Glazing 加佐料Seasoning 加香料spicing 加芡Saucing 勾芡thickening 上糖衣Icing 上糖霜creaming 加淋蓋Dressing 加蓋頭 topping,番茄醬Tomat

10、o sauce 酸辣醬Chutney 辣椒醬Chili paste 豆瓣醬Beam paste 芝麻醬Sesame butter 花生醬Peanut butter 果醬Jam 橘子醬marmalade 梅子醬Plum sauce 薄荷醬Mint sauce 蛋黃醬Mayonnaise 叉燒醬BBQ sauce 魚子醬Caviar 蝦醬 Shrimp paste,Chinese Flavors,甜Sweet 酸/澀Sour/acid 庫bitter 辣Hot； pungent； spicy； peppery 麻Spicy （麻辣tongue numbing taste） 香Fragrant； a

11、roma； pleasant to the taste 脆Crispy 酥Short （ be shorted使變脆） 嫩Tender； half done 老Tough； hard； overdone； well-done,腥Fishy； smelly 油膩Greasy； rich； oily 甘美Mellow 無味Tasteless； flat 咸味Savoury； salty 膻Smell of mutton or beef 澀Acidic； astringent； austere； tart 怪味的Strange unique 臭Stinking； smelly,新鮮Fresh； ne

12、wlymade； morning-picked； tender 清（淡）Clear （mild）； bland； light 淡Mild； weak 濃Thick； strong； pungent 味濃的Heavily seasoned 味淡的Highly seasoned； light/ mild taste 煙熏味的Smoky 酵母味的Yeasty 紅油的Chili-sauced 酸辣的Vinegar-peppered； sour-peppered,糊辣的Burnt-peppered 麻辣的Spicy-peppered 椒鹽的Salted and peppered 蒜蓉的Garlic pa

13、sted 姜汁的ginger-juiced 麻醬的Sesame-paste 醬香的Brown-sauced 香糟的Rice-wined 五香的Five-spiced 魚香的Fish-flavored 糖醋的/酸甜的Sweet and sour,4.烹調(diào)法（炒燒煎炸烤燉煮的總稱）Cookery,There are at least 50 kinds of cooking methods in China. Next are the main ones.,干炸 to dry; to deep-fry 炒 to saut; to stir-fry 清炒 to saut (plainly) 燴 to

14、assort 煎 to pan fry (in boiling oil) 鹵 bittern; to boil in soy sauce/ stewed in the master sauce, or in light brine 燜 to braise; fricasseed 炸 to cook in boiling oil 爆炒（熘） to quick-fry,扒 frying and simmering 回鍋 twice-cooked 軟炸 soft deep-fry 酥炸 crisp deep fry 烤焦；烙黃 searing 燒 to burn 炙to boil/ grill (g

15、rilled food) 明火燒烤skewered 叉燒的spit-roasted,干燒dry braised 涂油烤basting 加辣味燒烤的devilled 煮boiling ；煮成半熟的parboiled 涮instant boiling 燙scalding 水煮poaching（煮成半熟/parboiling; parboiled） 拔絲candied floss 熏制的smoked/ 臘制的cured /腌肉cured meat,Some translation difficulties（待續(xù)）,辛辣食品 spicy food 放香料的食品spiced food 炒雞蛋scramb

16、led egg/ omelet 煮雞蛋boiled eggs 煮荷包蛋poached eggs 煎一面雞蛋sunny side up 煎兩面雞蛋over-fried egg 煎半熟蛋 over easy 煎全熟蛋 over hard 兩面煎半熟的雞蛋over-easy fried egg,海鮮燒烤 北京烤鴨 廣式燒鵝 叫花子雞 燒烤-燒烤乳豬 烘烤- 鐵烤- 澆油烤 （廣式）鐵板燒,重慶火鍋/麻辣燙 北方的涮羊肉 廣東打邊爐 燙米粉 做米粉 過橋米線 廣東肇慶的劍花豬肉湯 （待續(xù)）,5.上菜 （Dining Service）,宴會banquet 盛宴feast 大餐/酒席spread 菜單me

17、nu 包席set meal 按菜單逐道點菜a la carte; fill in the orders 八菜一湯a set of eight dishes with a soup 四菜一湯a set of four dishes with a soup 頭道菜starter; the first course 主菜main dish/ course 正菜entree 配菜side dish/大菜center/ main course,第二道菜 the second course 最后一道菜the last course (but not the least) 果盤fruit plate 裝飾菜

18、garnish 特色菜specialties 民族風(fēng)味菜ethnic specialties/dishes 特價菜special (dishes/ course) （免費）送菜free dish 拿手菜chefs delight; chefs dish 冷盤cold dish; 熟食Deli (delicatessen) 涼拌菜 Chinese salad;,皇家菜royal dish 家常菜home dish 農(nóng)家菜rural dish 海派口味菜overseas dishes （正餐前的）開胃食品hors doeuvre 開胃小吃appetizer 飯前酒茶點小吃aperitif 甜點pa

19、stries/sweets/desserts 點心/小吃 dim sums/ snacks 一份a service/ serving/ helping/ portion,中西菜肴的翻譯方法Translation methods of Chinese and Western cuisine,A. Literal translation “寫實”型菜肴,Most names of the cuisine are description of materials, ways of cooking and characteristics, such as 青椒肉絲（material）， 紅燒全魚（ w

20、ay of cooking + material）， 五香禾花雀（color+ mellow + taste + shape + material）, etc. Rules: 烹調(diào)方法 + 加工法 + 原料 （主料 + 配料 +調(diào)料）,1. 烹調(diào)法 + 主料名 炸蝦球 Fried prawn balls 炒豌豆苗 Fried pea shoots 清蒸桂魚 Steamed mandarin fish 炒雞絲 Stir-fried chicken 炸春卷 Deep-fried egg rolls,燒鵝 Roast goose 叉燒肉 Barbecued pork / roast pork fil

21、let 炒乳豬 Roast suckling pig / roast piglet 炒腰片 Fried sliced pigs kidney 涮羊肉 Instant boiled mutton 香熏魚 Smoked spicy fish,煎咸魚 Fried salted fish 白切雞 Steamed chicken 咸牛肉 Salted beef /corn beef 煨牛肉 Simmered beef 蒸螃蟹 Steamed crab 炒蟹肉 Fried crab meat 白灼螺片 Fried sliced whelk,五香兔肉 Spiced hare 脆皮鍋酥肉 Deep fried

22、 pork 炸桂魚 Fried mandarin fish 清蒸全魚 Steamed whole fish 清蒸鱸魚腩 Steamed perch-frank 鹽烙信封雞 Salt baked Xinfeng chicken,2. 烹調(diào)法 + 主料名 + with + 配料 釀豆腐 Beancurd stuffed with minced pork 釀鯽魚 Stewed carp stuffed with minced pork 油燜筍 Stewed bamboo shoots with soy sauce 香菇蒸雞 Steamed chicken with mushrooms 蠔油蒸雞脯 S

23、auted chicken with oyster sauce,杏仁炒蝦仁 Fried shrimps with almonds 糖醋排骨 Spareribs with sweet and sour sauce 紅燒牛尾 Stewed ox tail with brown sauce 紅燒牛舌 Stewed ox tongue with brown sauce 紅燒豬肉 Braised pork with brown sauce 咸水蝦 Boiled shrimps with salt,茄汁魚球 Fried fish balls with tomato sauce 紅燒鰻魚 Stewed ee

24、l with brown sauce 紅燒鯉魚頭 Stewed carp head with brown sauce 紅燒青魚 Stewed black carp with brown sauce 蠔油魚唇 Braised fish lips with oyster oil,奶油魚肚 Fried fish with cream sauce 蠔油鮑魚片 Fried abalone slices with oyster oil 草菇蒸雞 Steamed chicken with mushrooms 干燒明蝦 Fried prawns with pepper sauce 醋溜子雞 Fried spr

25、ing chicken with vinegar sauce,烹調(diào)法 + 主料名 + with / in + 配料名 冬筍炒魷魚 Fried squid with fresh bamboo shoots 筍尖燜肉 Simmered meat with bamboo shoots 筍菇雞丁 Fried chicken cubes with bamboo and mushrooms 燉栗子雞 Stewed chicken with chestnuts 冬菇菜心 Fried winter mushrooms with green cabbage 腐乳汁燒肉 Stewed pork with pres

26、erved beancurd 咖喱牛肉 Fried beef with curry,滑蛋牛肉 Fried beef with scrambled eggs 糖醋松子桂魚 Fried mandarin fish with pinenuts and with sweet and sour sauce 辣味燴蝦 Braised prawns with chili sauce 沙鍋栗子雞 Stewed chicken with chestnuts in earthen pot 荷葉粉蒸雞 Steamed chicken in lotus leaf packets 素什錦豆腐 Braised bean

27、curd with mixed vegetables 蒜頭燒黃鱔 Stewed finless eel with garlic,4. 烹調(diào)法 + 加工法 + 主料名 + with / in + 調(diào)料名 肉片燒豆腐 Stewed sliced pork with bean curd 洋蔥牛肉絲 Fried shredded beef with onion 紅燒獅子頭 Stewed minced pork balls with brown sauce 青椒牛肉絲 Stir-fired shredded beef with green pepper 雪菜炒冬筍 Fried cabbage with

28、fresh bamboo shoots,蠔油雞球 Chicken balls with oyster sauce 青椒肉片 Fried sliced pork and green chilli 炒鱔魚 Fried shredded finless eel 碧綠鮮蝦脯 Fried minced shrimps with vegetables 魚丸燒海鮮 Stewed sea cucumbers with fish balls 蟹肉海參 Fried sea cucumbers with crab meat 雞茸海參 Fried sea cucumbers with mashed chicken,5

29、.烹調(diào)法（+ 加工法）+ 主料名 + and + 主料名 蝦仁扒豆腐 Stewed shelled shrimps and bean curd 鳳肝蝦仁 Fried shelled shrimps and chicken liver 甲魚裙邊煨肥豬肉 Stewed calipash and calipee with fat fork 紅燒什肉蝦仁豆腐 Fried bean curd, shelled shrimps and missed meat with brown sauce,B. Liberal translation “寫意”型菜肴,利用菜肴原料的色香味的特點， 烹調(diào)方法的特點以及造型

30、上的特點， 應(yīng)和食客的心理，給菜肴取個動聽、吉祥如意的名字，不出現(xiàn)原料和烹調(diào)方法。意譯，翻譯出原料和烹調(diào)方法。,龍鳳會 Stewed snake & chicken 全家福 Stewed assorted meats 游龍戲鳳 Stir fried prawns & chicken 雪積銀鐘 Stewed mushrooms stuffed with white fungus,玉禪師 Stewed potatoes with mushrooms 螞蟻上樹 Bean vermincelli with spicy meat sauce 一卵雙鳳 Chicken steamed in water m

31、elon (two phoenix hatched from one egg),C. Literal and liberal translation半“寫實”半“寫意”型,原料、加工方法 + 色香味的特點,三鮮湯 soup with fish, shrimps and pork balls 炒雙冬 Fried saut mushrooms and bamboo shoots 木須肉 Fried pork with scrambled eggs and fungus 翡翠蝦仁 Stir-fried shrimps with peas 牡丹蔬菜 Fried mushroom and bamboo

32、shoots in peony shape 芙蓉雞片 Fried chicken slices with eggwhite,生蒸鴛鴦雞 Steamed frog 鳳爪燉甲魚 Steamed turtle and chickens feet soup 紅燒四喜肉 Braised brisket with brown sauce 雪耳袈裟 Scaled white fungus with veiled lady 紅燒獅子頭 braised minced pork balls with brown sauce,三蛇龍虎會 Fricassee snake and cat 百花釀北菇 Mushrooms stuffed with minced shrimps 五柳石斑魚 Steamed tench with assorted garnished 紅燴虎皮鴿蛋 Boiled and fried pigeon eggs, stewed with brown sauce,D. Literal & liberal translation + paraphrase 典