Recipe(食谱)

Recipe(食谱）ContentsI.CookingMethodsII.FeaturesofChineseDishNamesIII.WaysofNamingChineseDishesIv.StrategiesofTranslatingChineseDishNamesV.PrinciplesofTranslationChineseDishesFoodisthefirstneccessityofthepeopleMainfeatures—diversifiedcolor,aromaticflavor,andexcellenttasteChinesedishes—tastybutalsoaworkofartforpeopletoappreciate.中餐菜名通常由原料名称，烹制方法、菜肴的色香味形、菜肴的创始人或发源地等构成。I.CookingMethods煎pan-fried,fried,sauteed煎咸鱼FriedSaltedFish炒stir-fried,fried杏仁炒虾仁FriedShrimpwithAlmonds炸deep-fried炸春卷Deep-friedEggRoll烧roast烧鹅RoastGoose烤roast,barbecued叉烧肉BarbecuedPork炖，焖stewed,simmered油焖笋StewedBambooShootswithSoyBrownSauce蒸steamed香菇蒸鸡SteamedChickenwithMushrooms熏smoked香熏鱼SmokedSpicyFish填酿stuffed酿豆腐BeancurdStuffedwithMincedPork砍chop末mince片slice切丝shred切丁diceII.FeaturesofNamingChineseDishesVariousrawmaterialsareusedinChinesedishes，includingbirdsandbeasts,fish,plantsandsoon.Somedishes–namedbymeansofmetaphorstoexpressbestwishesandspecialexpectation,like“steamedeelrolls”如意鳝卷FullofLonghistoryandcolorfulculture,　suchas“Taibaitenderchicken”太白童鸡“，“turtleandchicken”霸王别姬FeaturesofNamingChineseDishesVariousrawmaterialsareusedinChinesedishes，includingbirdsandbeasts,fish,plantsandsoon.Somedishes–namedbymeansofmetaphorstoexpressbestwishesandspecialexpectation,like“steamedeelrolls”如意鳝卷FullofLonghistoryandcolorfulculture,　suchas“Taibaitenderchicken”太白童鸡“，“turtleandchicken”霸王别姬III.DifferentWaysofNamingDishes1.Materials:火腿鸡片SlicedChickenwithHam青椒肉丝ShreddedPorkwithGreenPepper冬菇菜心WinterMushroomswithGreenCabbage2．Cookingmethod＋materials红烧全鱼BraisedFishinBrownSauce笋炒鸡丝FriedShreddedChickenwithBambooShoots涮羊肉InstantBoiledMuttonSlicescookedinHotpot荷叶粉蒸肉SteamedFlour-coatedPorkinLotusLeaves清炖鹿肉BraisedVenisoninClearSoup清蒸全鱼SteamedWholeFish炒鳝丝Stir-FriedShreddedFinlesseel脆皮嫩鸡Crispy-FriedTenderChicken炖栗子鸡 StewedSpringChickenwithChestnuts3.seasonings+(cookingmethod)+materials蚝油煎鸡脯SauteedChickenwithOysterSauce葡汁全鸡ChickenwithWineSauce醋溜子鸡FriedSpringChickenwithVinegarSauce五香兔肉SpicedHare茄汁石斑块DeepFriedGaroupaSliceswithTomatoSauce咖喱牛肉FriedBeefwithCurry茄汁鱼球FishBallswithKetch-up/TomatoSauce辣味烩虾FriedShrimpwithChillySauce咖喱鱿鱼SquidwithCurry糖醋排骨Sweet&SourSpareRibs白汁熏鲳鱼SmokedPomfretinWhiteSauce4．ImagesFree+liberal一卵孵双凤ChickenSteamedinWaterMelon全家福StewedAssortedMeat/Hotchpotch龙凤会StewedSnake&Chicken雪积银钟StewedMushroomsStuffedwithWhiteFungus红烧狮子头StewedMincedPorkBalls烩罗汉斋StewedVegetable“LuohanZhai”5．images+materials翡翠虾仁Stir-friedShrimpswithPeas芙蓉鸡片FriedChickenSliceswithEggWhite宫爆鸡丁DicedChickenwithPeanut/ChickenwithHotPepper&Peanut6.localflavor北京鸭PekingDuck蒙古烤肉MongolianBarbecue西湖醋鱼WestLakeVinegarFish成都子鸡Stir-friedSpringChicken,ChengduStyle东江酿豆腐BeancurdStuffedwithMincedPork,DongjiangStyle麻婆豆腐MapoToufuIV.StrategiesforTranslatingChineseDishesNameLiteraltranslationAfrequentlyusedstrategy,includingcookingmethods,cookingutensils,ingredients,etc.ConcerningBoiling涮羊肉－instantboiledmuttonConcerningStewing虾仁扒豆腐－stewedshelledshrimpsandtofuConcerningbraising烧四季豆－braisedgreenbean红烧鱼－braisedfishwithbrownsaucesConcerningfrying炸桂鱼－friedmandarinfishParaphraseConcerningcolors红鱼汤－fishsoupwithtomato翡翠羹－vegetableConcerningshape百合酥－crispcakesinshapeofwaterlilyConcerningbestwishesandexpectation寿桃－peachybirthdaycake家中发财－scallionstalkwithquaileggTransliterationplusliteraltranslationStrategyofacombinationofliteraltranslationandfreetranslation北京烤鸭－roastBeijingduck　四川豆花－Sichuansoftbeancurd　东坡火锅－Dongpohotpot　无锡脆鳝－crispy-friedeels,WuxiStyleV.中餐菜单英译方法翻译原则一、以主料开头的翻译原则1、介绍菜肴的主料和辅料Maincookedstuff+with+Othercookedstuff例:牛肉豆腐　　　西红柿炒蛋　　冬笋牛肉片　2、介绍菜肴的主料和配汁　Maincookedstuff+with/in+namesofsauces例：蚝油生菜　葱油鸡　　米酒鱼卷　BeefwithBeancurdScrambledEggwithTomatoBeefshedswithbambooshootsLettucewithoystersauceChickeninScallionOilFishRollswithRiceWine二、以烹制方法开头的翻译原则1、介绍菜肴的烹法和主料Cookingmethod（V+ed）+Maincookedstuff例：火爆腰花　　SautéedPig’sKidney　软炸里脊　　Soft-friedPorkFillet　炒鳝片　　　Stir-friedEelSlices2、介绍菜肴的烹法、主料和配料Cookingmethod（V+ed）+Maincookedstuff+otherstuff例：地瓜烧肉　　StewedDicedPorkandSweetPotatoes干豆角回锅肉　SautéedSpicyPorkwithDriedBeans仔姜烧鸡条　　　BraisedChickenFilletwithTenderGinger3、介绍菜肴的烹法、主料和汤汁Cookingmethod（V+ed）+Maincookedstuff+with/in+namesofsaues例：京酱肉丝　SautéedShreddedPorkinSweetBeansauce红烧牛肉　　BraisedBeefwithBrownSauce鱼香肉丝　　FriedShreddedPorkwithSweetandSourSauce4、介绍菜肴形状或口感、烹法及主辅料Cookingmethod（V+ed）+processingmethod+Maincookedstuff+seasoning例：小炒黑山羊SautéedSlicedLambwithPepperandParsley三、以形状或口感开头的翻译原则1、介绍菜肴的形状(口感)和主料、辅料processingmethod/taste+maincookedstuff+(with)+otheringredients例：芝麻酥鸡CrispChickenwithSesame　　陈皮兔丁DicedRabbitwithOrangePeel　　脆皮鸡CrispyChicken2、介绍菜肴的口感、烹法和主料Taste+cookingmethods+maincookedstuff例：香酥排骨　CrispFriedSpareribs　　水煮嫩鱼　TenderStewedFish　　香煎鸡块　FragrantFriedChicken3、介绍菜肴的形状(口感)、主料和味汁processingmethod/taste+maincookedstuff+(with)namesofsauces例：茄汁鱼片　SlicedFishwithTomatoSauce椒麻鸡块　　　CutletsChickenwithHotPepper黄酒脆皮虾仁　CrispShrimpswithRiceWineSauce四、以人名或地名命名的菜肴翻译原则1、介绍菜肴的创始人（发源地）和主料nameofapersonorplace+maincookedstuff例：麻婆豆腐　MaPoTofu(MaPobeancurd)　广东点心　CantoneseDimSum四川水饺　SichuanBoiledDumpling2、介绍菜肴的创始人(发源地)、烹法和主料nameofaperson/place+cookingmethod+maincookedstuff例：东坡煨肘　DongPostewedporkjoint　　北京烤鸭　BeijingRoastDuck3、介绍菜肴的发源地、主配料及烹法cookingmethods+cookedstuff++地名+Style例：北京炒肝StewedLiver,BeijingStyle北京炸酱面NoodleswithSoyBeanPaste,BeijingStyle菜单英文译法中汉语拼音的使用饺子Jiaozi豆腐Tofu馄饨Wonton烧麦Shaomai油条Youtiao(Deep-FriedDoughSticks)汤圆Tangyuan(GlutinousRiceBalls)锅贴Guotie(Pan-FriedMeatDumplings)窝头Wotou（SteamedBlackRiceorCornBun）Conclusion中餐菜名的英译方法是灵活多变的。根据习惯和具体情况确定只要掌握了第一种以主料开头的翻译方法，对其它种类的翻译方法便可以触类旁通三味圆　　　用水面筋作皮，馅心以鸡脯肉、鲜虾仁、猪腿肉、葱、姜剁细，加黄酒等调料精制成团，在鸡汤内煮熟。皮薄馅嫩，晶莹剔透，集点心菜肴、鲜汤于一盆，鲜美至极。MeatballswiththreedelicaciesTheballsaremadewithwheatglutenastheouterskinandmixedmeatofchickenchest,shelledshrimps,mincedporkoflegandsomeingredientsasthestuffings,andboiledinchickensoup.It’sverydelicioustointegratepastry,meatdishesandsoupintooneplate.万三蹄　　为周庄首选名菜，以精制的猪后腿为原料，配以佐料，经过煨煮或蒸焖而成。肉质酥乱脱骨，汤色酱红，肥而不腻，闲甜相宜，香酥味美，十分可口。WansanPig’sUpperLegItisafamousdishpromotedastheNo.1courseamongallthedishesinZhouzhuang.Theporkoflegischosenfromamongthebestasthematerialandstewediinbrownsourceoverslowfire.Thecookedporkisverytenderandeasilyboned.Though,itlooksfat,yetnotgreasy.Itsuitstothetasteofalldifferentpeople.