中餐菜谱翻译法

Expressing names of Chinese dishes 中餐菜谱翻译法 中餐菜谱不容易翻译,原因是中国人的饮食文化比较发达,对菜名特别讲究。菜谱翻译的核心内容是菜用什么原料做成,因为外国人在餐桌上最关心的是吃什么东西。其次要讲清楚的是菜的用料,刀法和烹调方法。由此可见,要译好菜谱,就必须知道一些主要的用料,刀法,烹调方法及某些准备步骤。 1.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offal 蹄子trotter 胗gizzard 鸡什giblets 鹿肉venison 鸡脯chicken breast 甲鱼turtle 海味seafood 虾shrimp 干贝scallop 螃蟹crab 鱿鱼squid 海蛰jellyfish 黄鳝finless eel 海螺whelk 野味game 兔rabbit 鸽pigeon 鹌鹑quail 龙虾lobster 牡蛎oyster 田螺snail 田鸡frog 蛇snake 腌肉bacon 香肠sausage 火腿ham 熊掌bear’s paw 鱼翅shark’s fin 燕窝bird’s nest 2.煮前的准备工作 去骨bone 例如,去骨鸭掌boning webs 打鳞scale 例如去鳞鱼scaled fish 剥/去皮skin 例如,去皮田鸡skinned frogs 脱壳shell 例如,虾仁shelled shrimps 腌制pickle 例如,咸酸菜pickled pickled Chinese cabbages 1. 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 filling 2. 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。 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) 意译法。此法可分为三种情况: 1)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 Sauce 2) 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 Pork 3) 以“实”对“虚”法。即舍去中菜名里的喻义,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Vermicelli with Spicy Minced Pork 龙虎凤大烩Thick Soup of Snake, Cat and Chicken 4) “移花接木”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 Ravioli 5) 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 Bread 6)“随机应变”法:原料+地名+Style。应用此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 Style 3. 中餐常见的烹调方法 中菜的烹调方法至少有50多种,但大体不离:煮(boiling), 煲/炖(stewing),烧/焖/烩(braising 煎(frying),炒(stir-frying),爆(quick-frying),炸(deep-frying), 扒(frying and simmering), 煸(sauteing),煨(simmering), 熏(smoking), 烤(roasting/barbecuing), 烘(baking), 蒸(steaming), 白灼(scalding)等基本方法。 煮boiled. 如“煮咸牛肉”(Boiled Corned Beef) 煲/炖stewed. 如“清炖牛尾”(Stewed Ox Tail in Clear Soup) 烧braised. 如“红烧牛蹄”(Braised Ox Trotters in Brown Sauce) 煎(pan-)fried. 如“煎明虾”(Fried Prawns) 炒stir-fried 如“炒鸡丁”(Stir-Fried Chicken Dices) 爆quick-fried. 如“葱爆羊肉”(Quick-fried lamb with Scallion in Ginger Sauce) 炸deep-fried. 如“炸大虾”(Deep-fried prawns) 扒fried and simmered. 如“虾子扒海参”(Fried and Simmered Sea Cucumber with Shrimps ) 煸sauted 如“干煸鳝鱼”(Sauted Eel Slices) 煨simmered. 如“煨牛肉”(Simmered Beef) 焖braised 如“黄酒焖猪排”(Braised pork chops in rice wine) 烩braised 如“烩鸡丝”(Braised chicken shreds with peas) 熏smoked 如“熏鱼”(Smoked Fish) 烘baked 如“烘鸽”(Baked Pigeon) 蒸steamed 如“蒸鲜鱼”(Steamed Fresh Fish) 酱/醋marinated 如“酱鸡”(Marinated Chicken) 卤spicy; stewed in gravy 如“卤鸭”(Spicy Duck) 涮instant-boiled 如“涮羊肉”(Instant-Boiled Mutton Slices) 酿stuffed 如“酿青椒”(Stuffed Green Pepper) 烤roast; barbecued 如“烤鹅”(Roast Goose) 清蒸steamed (in clear soup) 如“清蒸桂鱼”(Steamed Mandarin Fish) 清炖stewed in clear soup 如“清炖甲鱼”(Stewed Turtle in Clear Soup) 白灼/微煮scalded 如“白灼海虾”(Scalded Prawns) 红烧braised in brown sauce 如“红烧蹄筋”(Braised Pork Tendon in Brown Sauce)干烧in pepper sauce 如“干烧干贝”(Scallop in Pepper Sauce) 麻辣with hot pepper 如“麻辣豆腐”(Bean Curd with Hot Pepper / Spice Bean Curd)酱爆in bean sauce 如“酱爆肉丁”(Diced Pork in Bean Sauce) 鱼香in (spicy) garlic sauce 如“鱼香肉丝”(Shredded Pork in Garlic Sauce) 糖醋with sweet and sour sauce 如“糖醋排骨”(Spareribs with Sweet and Sour Sauce)宫保with chili and peanuts 如“宫保鸡丁”(Diced Chicken with Chili and Peanuts)脆皮crisp (in spicy sauce) 如“脆皮鱼”(Crisp Fish) 香酥crisp fried 如“香酥鸡”(Crisp Fried Chicken) 焦熘fried in sauce 如“焦熘鱼片”(Fried Fish Slices in Sauce) 甜酸sweet and sour 如“甜酸肉”(Sweet & Sour Pork) 胡辣with pepper and chili 如“胡辣海参”(Sea Slug with Pepper and Chili) 油淋drip-fried with oil 如“油淋兔”(Drip-Fried Rabbit with oil) 干煸dry-sauteed 如“干煸季豆”(Dry-sauteed String Beans) 盐水boiled in salt water 如“盐水虾”(Boiled Shrimps in Salt Water) 家常home style 如“家常豆腐”(Bean Curd Home Style) 陈皮with spicy orange peel 如“陈皮鸡”(Chicken in Spicy Orange Peel) 回锅double-sauteed 如“回锅肉”(Double-sauteed Pork Slices) 五香spiced 如“五香牛肉”(Spiced Beef) 干炸dry deep-fried 如“干炸羊肉”(Dry Deep-fried Lamb Breast) 软炸soft deep-fried 如“软炸里脊”(Soft-fried Pork Fillet) 酥炸crisp deep-fried 如“酥炸羊脯”(Crisp Fried Lamb Breast) 串烤skewered 如“串烤羊肉青椒”(Skewered Mutton with Green Pepper) 铁扒grilled 如“铁扒乳鸽”(Grilled Baby Pigeon) 烧烤roast 如“烤乳猪”(Roast Suckling Pig) 砂锅in casserole 如“砂锅鱼翅”(Shark’s Fin in Casserole) 锅巴with sizzling /crispy rice crust 如“锅巴海参” (Sea Slug with Sizzling / Crispy Rice Crust) 芙蓉with egg white 如“芙蓉海参”(Sea Cucumbers with Egg white) 麻酱with sesame paste 如“麻酱海参”(Beche-de-mer with Sesame Paste) 三鲜with two other delicacies 如“三鲜海参”(Sea Cucumbers with Other Two Delicacies)醋溜in distilled grains sauce 如“醋溜鸡片”(Sliced Chicken in Distilled Grains Sauce)