常用英汉菜名及做法翻译

Lecture 81.常见的用料鸡chicken 鸭duck 鹅goose 鱼类fish肉类meat 猪肉pork 牛肉beef 小牛肉veal羊肉mutton 小羊肉lamb 牛尾oxtail 里脊fillet排骨spareribs 腰子kidney 肚子tripe 肝liver舌tongue 下水offals 蹄子trotter 甲鱼turtle鸡什giblets 鹿肉venison 鸡脯chicken breast 螃蟹crab海味seafood 虾shrimp 干贝scallop 海螺whelk鱿鱼squid 海蜇jellyfish 黄鳝finless eel 鹌鹑quail野味game 兔rabbit 鸽pigeon 田鸡frog龙虾lobster 牡蛎oyster 田螺snail 火腿ham蛇snake 腌肉bacon 香肠sausage熊掌bear’s paw 鱼翅shark’s fin 燕窝bird’s nest2. 切煮前的准备工作去骨boning 例如，去骨鸭掌boned duck webs打鳞scaling 例如，去鳞鱼scaled fish剥/去皮skinning 例如，去皮田鸡skinned frogs脱壳shelling 例如，虾仁shelled shrimps腌制pickling 例如，咸酸菜pickled vegetables3. 常用刀法及用料形状（1）常用刀法切片slice 切丝shred 切丁dice 切柳fillet切碎mince 捣烂mash 酿入stuff（2）常用用料形状肉/鱼片sliced meat/fish或meat/fish slices肉丝shredded meat或pork shreds肉/鸡丁diced pork/chicken或meat/chicken cubes肉末minced meat肉丸meat balls肉馅meat filling4.中餐菜谱翻译法(1) 直译法。

英译时把对应的制作方法译出来，再以该菜的主要原料为中心词。

如：炖牛肉Stewed Beef(2) 直译加注法。

英译时直接按中文菜名译出其意，然后再补充说明其内在含义。

如：狮子头Lion’s Head---- Pork Meat Balls全家福Happy Family----A combination of shrimps, pork , beef, chicken, lobster and mixed vegetables with brown sauce(3) 此法可分三种情况：a. 原料+with+作料。

以原料为中心词，有时捎带把烹调法也译出，再加上用介词with或in与作料构成的短语即可。

如：海米白菜Chinese Cabbage with Dried Shrimps鱼香肉丝Shredded Pork with Garlic Sauceb. 作料+原料。

即把作料用作修饰语，放在中心词原料的前面。

如：咖喱牛肉Curry Beef 古老肉Sweet & Sour Porkc. 以“实”对“虚”法。

即舍去中菜名里的喻意、夸张等说法而用平直、明白的英语译出。

如：发财好市Black Moss Cooked with Oysters彩凤喜迎春Baked Chicken and Fried Quail Eggs蚂蚁上树V ermicelli with Spicy Minced Pork龙虎凤大烩Thick Soup of Snake, Cat and Chickend. “移药接木”法。

借用西方人熟悉并了解的欧洲菜名或主食名来译部分中菜名与少数主食，因为它们之间有许多相似之处。

译文地道、通俗易懂，能收到事半功倍的效果。

如：烤排骨Barbecued Spare Ribs 饺子Chinese-style Raviolie. 音译加释义法。

先按中文用拼音译出，然后再加以解释性的英译，使英译文保留点“中国味”。

如：包子Baozi---Stuffed Bun 馒头Mantou –Steamed Breadf. “随机应变”法：原料+地名+Style。

应用些法可以灵活地处理一些难以对付的地方风味特色菜名。

英译出原料名后，再稍加“点拨”就可以大功告成。

如：广东龙虾Lobster Cantonese Style 麻婆豆腐Bean Curd Sichuan StyleExercises:1. From Chinese to English:中国菜中国的菜肴品种很多，据统计，中国的各种不同风味的名菜有8000多种，所用各种不同配料也有600多种，各种基本的烹饪方法如烤、炒、煮等也有50多种。

Chinese dishes are known for their variety and abundance. According to statistics, the number of ancient and modern Chinese recipes amounts to over 8000, counting only the well-known ones. The ingredients can be classified into more than 600 categories. There are about 50 different basic ways of cooking such as roasting, stir-frying and boiling.中国幅员辽阔，各地都有自己的特色，所以有几个菜系说法不一。

我看大体上可以分成四个菜系，即北方菜、四川菜、江浙菜和南方菜。

China is a large country and each area has its own specialties, So there have been different opinions on classifying them into different schools. In my opinion, they could be roughly classified into four major schools, namely, the Northern School, the Sichuan School, the Jiangzhe School and the Southern School.北方菜俗称“京菜”。

实际上，京菜的大部分菜式来自鲁菜，即山东菜。

因为中国的北方气候寒冷，所以各种菜式选用含卡路里较高的用料，以保证足够的热量。

北方菜比较著名的有“北京烤鸭”，“涮羊肉”，“烤羊肉”及各种海鲜、河鲜。

The Northern School is usually called the Beijing School. Dishes of the Beijing School actually come chiefly from the Shandong School (of Shandong Province). Most of the dishes have a high calorie value answering the demands of the cold northern climate. Well-known Beijing dishes include roast Peking duck (a whole roast duck), shuan yang rou(slices of lamb quickly boiled in boiling water and dipped in a sauce before you eat it), roast lamb and a variety of fresh seafood as well as freshwater fish.川菜选用辣椒、蒜和姜等做调料，构成了川菜独特的麻辣浓味。

此外，四川历来出名厨。

川菜的用料主要来自山区和河流，因为四川是个内陆省。

Pungent flavor is created by a mixture of spices and condiments, including hot pepper, garlic and ginger. Besides, Sichuan Province has always produced skillful chefs. The ingredients of Sichuan dishes consist of mountain produces and river fish, because Sichuan is an inland province.涮羊肉是一道蒙古菜。

故用内蒙地区的小绵羊肉最好。

把羊肉切成极薄的肉片，放入水中涮熟，蘸着配好的多种调料吃，鲜嫩可口，酱料的用料包括酱油、辣椒、姜、麻油、芝麻酱和豆乳乳汁等。

Shuan yang rou is a Mongolian dish, so the lamb from Inner Mongolia is preferably used. The mutton is cut into paper-thin slices and quickly cooked in a pot of boiling water. And then the mutton slices are dipped in a special delicious sauce before eaten. The mutton cooked this way tastes tender and juicy. The special sauce is a mixture of soy sauce, chili, ginger, sesame seed oil, sesame seed paste, preserved bean curd, ect.江浙菜系，亦称上海菜系。

此菜系实际上集合了上海，杭州、苏州及宁波等地的菜式，包括了长江中下游及东部沿海地区。

这一地区靠海，周围又有许多江湖，全年盛产各种鱼虾海味。

因此，江浙菜或上海菜品种极为丰富。

The Jiangzhe School, which is also called Shanghai School, is actually a collective term for all the cooking styles of the lower reaches of the Y angtze River. It includes Shanghai cooking, Hangzhou cooking, etc. As it is a coastal area and filled with a great number of rivers and lakes, this school has really an infinite variety of dishes with ingredients from the sea, rivers and lakes.From English to Chinese:中英30年讲话(Part one)Paragraph one: (10:08)In the space of a single generation, relations between the United Kingdom and the People’sRepublic of China have been transformed. Government-to-government and business-to-business links are closer and more varied than ever before. But the most exciting changes have been in the links between the British and Chinese peoples. Chinese communities have long existed as a respected and cherished presence in British cities.在短短一代人的时间内，英国和中华人民共和国之间的关系已经发生了这样紧密、多样。