中国菜肴的翻译（教案）一．中国菜常用主料：
plain rice 白饭
rice noodles 米粉
bean curd 豆腐
pork 猪肉
beef 牛肉
mutton 羊肉
rabbit meat/ cony meat兔肉chicken 鸡肉
duck鸭肉
abalone 鲍鱼
salted jelly fish 海蜇皮
sea cucumber 海参
seaweed 海带
shark fin 鱼翅
prawn 明虾
lobster 龙虾
shrimp 小虾
preserved meat 腊肉
crab meat 蟹肉
frog 田鸡
egg 鸡蛋
二．中国菜常用辅料
lard 猪油
salt 盐
sauce酱vinegar醋
chili 辣椒garlic 蒜
garlic bulb 蒜头chive, shallot 葱ginger 姜fennel 茴香
gourmet powder 味精
sugar 糖
mustard 芥茉
tomato ketchup/sauce番茄酱
barbeque sauce 沙茶酱
caviar 鱼子酱
seasoning 调味品
peanut oil 花生油
soy sauce 酱油
essence of chicken 鸡精
paprika 红椒
scallops 干贝
curry 咖喱
pepper 胡椒
scallion, leek 青葱, 韭菜
三．中国菜常用蔬菜：
mustard leaf 芥菜lettuce 生菜
spinach 菠菜
caraway 香菜
hair-like seaweed 发菜bamboo shoot 竹笋dried bamboo shoot 笋干chives 韭黄
cabbage 圆白菜,卷心菜leek 韭菜
celery 芹菜
lettuce 莴苣
mater convolvulus 空心菜dried lily flower 金针菜cauliflower 菜花,花椰菜tomato 番茄,西红柿
onion 洋葱
asparagus 芦笋
cucumber 黄瓜
eggplant 茄子
potato 马铃薯
carrot 胡萝卜
pumpkin 西葫芦,南瓜
melon 香瓜,甜瓜
loofah 丝瓜
bitter gourd 苦瓜
radish 萝卜
green pepper 青椒
lotus root 莲藕
mushroom 蘑菇
needle mushroom 金针菇
button mushroom 草菇
champignon 香菇
dried mushroom 冬菇
agarics木耳
white fungus 白木耳
taro 芋头
yam 山芋
pea 豌豆
string bean 四季豆
green soy bean 毛豆
bean sprout 豆芽
soybean sprout 黄豆芽
mung bean sprout 绿豆芽
四．中国菜常见小吃及开胃菜：
steamed bread 馒头meat bun 肉包子
soya-bean milk 豆浆shao-mai 烧麦preserved bean curd 腐乳pickled cucumbers 酱瓜preserved egg 皮蛋salted duck egg 咸鸭蛋
omelets 煎蛋卷
poached egg 荷包蛋
scramble eggs 炒蛋
crispy rice 锅巴
gruel, soft rice , porridge 粥
noodles with gravy 打卤面
plain noodle 阳春面
barbecued pork 叉烧
millet congee 小米粥
teamed dumpling 蒸饺
ravioli /wonton馄饨
fried pork flakes 肉松
fermented blank bean 豆豉
dried beef slices 牛肉片dried pork slices 猪肉片dried turnip 萝卜干spring roll 春卷rice glue ball 元宵
glue pudding 汤圆
fried dumpling 煎贴
bean curd with odor 臭豆腐
rice cake 年糕
dried bean curd 豆腐干
deep-fried flour stick油条
五．中国菜常见刀工：
切/削：cutting 切片：slicing
切丝：shredding 切碎：mincing 切丁：dicing
切柳：filleting 去骨：boning
去皮：skinning/ peeling
刮鳞：scaling
剁末：mashing
刻/雕：carving
酿：stuffing
腌：pickling/ salting
浸/泡：marinating
去壳：shelling
斩/剁块：chopping
六．中国菜常用烹调方法：
炒：stir-frying
煎：pan-frying
爆：quick-frying
炸：deep-frying
干炸：dry deep-frying 软炸：soft deep-frying 酥炸：crisp deep-frying 烧：braising
煮：boiling
蒸：steaming
炖/煨/焖：simmering/
stewing
熏：smoking
烘/烤：baking/ broiling/
grilling/ roasting/ basting
白灼：scalding
卤：spicing
拌：mixing
涮：instant-boiling
七．中国菜肴名称的翻译方法：
（一）以主料开头的翻译方法
1 介绍菜肴的主料和辅料：公式：主料(形状)+(with)辅料
例：杏仁鸡丁chicken cubes with almond 牛肉豆腐beef with bean curd
西红柿炒蛋Scrambled egg with tomato
2 介绍菜肴的主料和味汁：公式：主料(形状)+(with, in)味汁
例：芥末鸭掌duck webs with mustard sauce
葱油鸡chicken in Scallion oil
米酒鱼卷fish rolls with rice wine
（二）以烹制方法开头的翻译方法
1 介绍菜肴的烹法和主料：公式：烹法+主料(形状)
例：软炸里脊soft-fried pork fillet
烤乳猪roast suckling pig
炒鳝片Stir-fried eel slices
2 介绍菜肴的烹法和主料、辅料公式：烹法+主料(形状)+(with)辅料
例：仔姜烧鸡条braised chicken fillet with tender ginger
3 介绍菜肴的烹法、主料和味汁：公式：烹法+主料(形状)+(with, in)味汁
例：红烧牛肉braised beef with brown sauce
鱼香肉丝fried shredded pork with Sweet and sour sauce
清炖猪蹄stewed pig hoof in clean soup
注：如果菜中有汤，在翻译时要根据菜中汤料的多少区别对待。通常采用两种模式翻译：如果汤少，仅是汁状，则：主料with 汤汁
如：茄汁牛肉Fried Beef with Tomato Sauce
如果汤多呈稀汤状，则：主料in 稀汤
如：卤炸乳鸽子Deep-fried Pigeon in Spiced Sauce
（三）以形状或口感开头的翻译方法
1 介绍菜肴的形状(口感)和主料、辅料公式：形状(口感)+主料+(with)辅料
例：芝麻酥鸡crisp chicken with sesame
陈皮兔丁diced rabbit with orange peel
时蔬鸡片sliced chicken with seasonal vegetables
2 介绍菜肴的口感、烹法和主料公式：口感+烹法+主料
例：香酥排骨crisp fried spareribs
水煮嫩鱼tender stewed fish
香煎鸡块fragrant fried chicken
3 介绍菜肴的形状(口感)、主料和味汁公式：形状(口感)+主料+(with)味汁
例：茄汁鱼片sliced fish with tomato sauce
椒麻鸡块cutlets chicken with hot pepper
黄酒脆皮虾仁crisp shrimps with rice wine sauce
（四）以人名或地名开头的翻译方法
1 介绍菜肴的创始人(发源地)和主料公式：人名(地名)+主料
例：麻婆豆腐Ma Po bean curd
四川水饺Sichuan boiled dumpling
2 介绍菜肴的创始人(发源地)、烹法和主料公式：人名(地名)+烹法+主料
例：东坡煨肘DongPo stewed pork joint
北京烤鸭Beijing Roast Duck
在中餐菜名翻译成英文的过程中，可以采用多种不同的方法，而且每一道菜都可以从不同的角度入手进行翻译。例如，川菜中的“宫保鸡丁”这道菜就有以下几种译法：
1.sauteed chicken cubes with peanuts
2.Gongbao chicken cubes
3.diced chicken with chili and peanuts
（五）如果菜中配有中草药，事实上因为外国人并不太懂得各种草药的实际作用，对于他们而言，中国的草药都是具有神奇效用的，所以不妨将各种草药一律翻译为Chinese Herbs
如：天麻炖鸡：Stewed Chicken with Chinese Herbs
由此可见，中餐菜名的英译方法是灵活多变的。至于我们在翻译中最终采用哪种方法，则可根据各人的习惯和具体情况确定。不过根据一般经验，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，我们只需根据文中所列出的翻译公式去相应作一些交换就行了。
中餐英文菜谱
全体乳猪Roast whole suckling pig
特色五福拼盘Special five varieties.
葡国碳烧肉Portuguese roast pork
脆皮靓烧鸡Crispy chicken
湛江皇后水晶鸡Zhanjiang Crystal chicken
金牌回香鸡Golden tasty chicken
盐香脆皮鸡Salty crispy chicken
高州葱油先鸡Gaozhou style shallot favour Chicken
蜜汁碳烧叉烧Honey charcoal pork
碳烧靓排骨Charcoal spare ribs
骨香乳鸽Tasty baby pigeon
锦绣烧味拼盘Assorted barbecue meat
新派卤水拼盘New style soy sauce stewed meat
新派卤水掌翼New style soy sauce stewed goose wing and feet
新派卤水大肠头New style soy sauce stewed pig’s intestine
新派卤水肚仔New style soy sauce stewed pig’s stomach
新派卤水脚仔New style soy sauce stewed pig’s hoof
盐焗肾片Baked salty chicken kidney
凉拌海蜇Marinated cold jelly fish
刀拍黄瓜Marinated cold cucumber
小食类Entrée
日式海蜇Japanese style Jelly Fish
日式八爪鱼Japanese style Octopus
凉拌青瓜Marinated cold cucumber
凉拌粉皮Marinated cold bean pasty
蒜香肾片Garlic taste kidney
蒜香猪耳仔Garlic tast e pig’s ear
麻辣凤爪Spicy hot chicken feet
琥珀核桃Deep fried walnut in Syrup
特别介绍Special Recommendation
泰汁银雪鱼Codfish in Thai sauce
甜麦豆炒带子北极贝Stir fry sweet bean scallops
脆皮咸猪手Salty taste crispy trotter
XO酱爆花枝片XO Soy Sauce Fry Flower Branch Pieces
芦笋蚌肉鸽片Stir fry boneless pigeon, mussel and asparagus
盐焗猪肚Baked salty pig’s stomach
XO酱爆生肠Stir fry intestines in XO sauce
辣子鸡Stir fry chicken with hot chili
酥炸百花球Crispy fry flower ball
酱爆竹肠Stir fry intestines with bean sauce
黑椒蝴蝶骨Fry sphenoid with black pepper
剁椒鱼咀Stir fry fish head with hot chili
红葱头蒸鸡Braise chicken with shallot
沙锅鱼头煲Braise fish head clay pot
爆野兔Stir fry rabbit
京葱爆驼峰肉Stir fry camel hump with shallot
西芹腰果核桃肉Stir fry celery, cashew and walnut
鲍汁百灵菇鹅肠Stir fry mushroom and goose intestine in abalone sauce 椒盐排骨Spicy spare ribs
剁椒鱼咀Stir Fry fish mouth with chopped pepper
尖椒猪肚Stir fry Pig’s Stomach with hot chili
罗定豆豉鸡Luoding style braise chicken in bean sauce
辣子鸡丁Stir fry chicken dices with hot chili
鲍汁百灵菇Stir fry mushroom with abalone sauce
红葱头猪俐Stir fry pig’s to ngue with onion
盐焗肾片Salt Kidney Pieces
蒜香骨Garlic tasty spare ribs
栗干炆鸡Stew chicken with chestnut
川汁鸡球Sichuan style chicken meat ball
酱爆双脆Soy sauce fry double cracking
水煮牛肉Poach beef with hot chili
鲜鱿让鲮鱼胶Squid with fish stuffing
豆腐鱼头煲Boil Fish Head with bean curd
豉汁蒸排骨/鱼Steam spare ribs/fish with black bean sauce 豉油王鹅肠Stir fry goose intestines with soy sauce
姜葱爆牛肉Stir fry beef with ginger and shallot
黑椒炒牛肉Stir fry beef with black pepper
茶树菇蒸牛柳Steam beef and mushroom
酱爆牛柳Stir fry beef in bean sauce
剁椒鱼头Stir fry fish head with chopped hot chili
生炒骨/酸甜排骨Sweet and sour spare ribs
老坛子Old crock
海味什锦煲Stew seafood combination in clay pot
泰式凤爪Thailand style chicken feet
回锅肉Sichuan style stew pork
梅菜蒸肉片Steam port with preserved vegetable
西汁鸡扒Chicken with western sauce
鲜淮山炆排骨Stew spare ribs with yam
翠玉兰花Stir fry broccoli
酸茄黄金酿Brew sweet and sour eggplant
双菇扒菜胆略Stir fry mushrooms
牛肉炒蛋Stir fry beef and egg
凉瓜炒牛肉Stir fry beef with bitter melon
竹笙酿玉液Brew bamboo Shoot with wine
金华娃娃菜Stir fry baby cabbage
尖椒牛肉Stir fry beef with hot chili
芦笋炒牛肉Stir fry beef and asparagus
西兰花超鱿鱼Stir fry squid and broccoli
西芹炒腊味Stir fry preserved ham and celery
XO酱爆鱿鱼Stir fry squid in XO sauce
韭菜花炒银鱼Stir fry whitebait with chives
土豆炒肉片Stir fry pork with potato
煲淋大芥菜Leaf mustard in soup
三色蒸蛋Steam eggs
丝瓜炒肉片/猪肝/猪什Stir fry pork/liver/bowels with gourd
潮式大芥菜肉碎Chaozhou style mustard leaf and minced pork
豆豉鲮鱼炒时蔬Stir fry fish and vegetable in black bean sauce
节瓜虾米粉丝煲Stew dried shrimps, vermicelli and melon in clay pot 凉瓜炒肉片Stir fry pork with bitter melon
酸豆角炒肉碎Stir fry minced pork with pickle bean
菜甫煎蛋Fry egg with vegetable
榨菜肉丝韭黄Stir fry pork with pickle vegetable and leek
上汤油菜Boil vegetable in chicken stock
盐水菜芯Boil vegetable in salty water
广州炒饭Guangzhou Fry Rice
白玉藏珍’Treasures hides in white jade
麻婆豆腐Sichuan style bean curd
凉瓜炒蛋Fry Eggs with bitten melon
炒油菜Stir fry vegetable
茄子煲Stew eggplant clay pot
蒜蓉炒丝瓜Stir fry gourd with garlic
虎皮尖椒Tiger Skin fry pepper
辣椒圈炒蛋Stir fry egg in hot chili
酸辣土豆丝Chili and sour potato
干炒牛河Dry fry rice noodles with beef
肉片炒面Stir fry noodles with pork
斋汤面Vegetarian noodle soup
豆豉爆辣椒圈Stir fry hot chili with bean sauce
老火例汤Soup of the day
豆腐鱼头汤Fish head and bean curd soup
番茄豆腐汤Tomato and bean curd soup
紫菜蛋花汤Laver and egg soup
椰子炖鸡Braise chicken in coconut
土茯苓煲龟Tortoise with tuckahoe soup
单尾品种Snacks and Desserts
榴莲酥Durian Crisp Nosh
叉烧酥Barbecued Pork Crisp Nosh
萝卜酥Turnip Crisp Nosh
蛋挞Egg custard nosh
咸甜薄撑Salt/Sweet pancake
潮式煎饼Chaozhou style pancake
番茨饼Sweet potato pancake
黄金饼Golden cake
葱油饼Shallot pancake
香煎生肉包Fried minced pork bun
鸳鸯馒头Assorted steamed bun
炸馒头Fried bun
梅菜扣肉pork with preserved vegetable
咸鱼蒸肉饼steamed minced pork with salt fish
酱炸里脊丁sauté diced pork fillet with brown sauce
鲜笋火腿ham with fresh bamboo shoots
红烧猪蹄braised pork leg
麻辣猪肚pig tripe with chili sauce
双片锅巴sliced meat and liver with fried rice crust
豆豉排骨pork chops with bean sauce
糖醋排骨pork chops with sweet and sour sauce
宫保肉丁sauté pork cube lets with hot pepper
麻辣白肉meat with cayenne pepper
红烧蹄筋braised pork tendons
红烧狮子头meat balls braised with brown sauce
糖粉酥肉fried crisp pork slices with sugar powder
烤乳猪roasted suckling pig
脆皮锅酥肉fried crisp pork
腐乳炖肉stewed pork with preserved bean curd
红烧扣肉braised pork slices in soy sauce
葱爆肉quick-fried pork and scallions
咕噜肉sweet and sour pork
荷叶粉蒸肉steamed pork with rice flavor in lotus leaves
回锅肉double cooked pork slices
陈皮牛肉beef with orange peel
烤羊肉串mutton shashlik
涮羊肉rinse-mutton / mutton slices rinsed in chafing dish 红烧羊肉mutton braised in brown sauce
汤类：
清汤consommé
羹chowder
老火汤double-stewed soup
连锅汤pork and radish soup
三鲜汤three fresh delicacies soup
五滋汤five-flavored mutton soup
鱼翅汤shark’s fin soup
干贝汤scallop soup
八珍蛇羹snake potage with eight delicacies
八宝冬瓜盅stewed white gourd soup with eight ingredients 人参炖乌鸡ginseng and black hen soup
紫菜蛋花汤laver egg soup
竹笋鲜蘑汤soup with bamboo shoots and fresh mush
清炖冬菇汤mushroom soup
庐山石耳汤Mt. Lushan stone fungus soup
火鸭芥菜汤sliced roast
芦笋鸡茸汤mashed chicken and asparagus soup
豆苗鞭蓉蛋汤consommé of snow egg with bean sprouts
锦江拼盆hors d’oeuvers Jinjiang style
蝴蝶冷盆butterfly-shaped appetizer
什锦冷盘assorted appetizer
太极八卦eight-diagram-shaped appetizer
卤鸡珍肝spiced chicken liver and gizzard
卤牛肉shredded boiled pork meat
卤鸡杂spicy chicken giblets
盐水鸭肫salted duck gizzards
鸭翅膀duck wing tips
拌鸭掌cold duck web
芥末鸭掌duck flippers with mustard sauce
五香花生仁spiced peanuts
开洋炝刀豆sauté sword beans with dried shrimps
泡辣菜pickled hot vegetables
冷拌粉皮cold vermicelli with mustard and meat shreds
醉蟹wine preserved crabs
咸水虾boiled shrimps with salt
红油肚片sliced pork tripe in hot chili oil
糟鸡chicken pickled in fermented rice wine sauce
烧鸭（鹅）roast duck / goose
怪味鸡multi-flavor chicken
麻辣牛肉条spiced beef
白切肉mixed meat in aspic
什锦肉冻sauté meat and vegetable
五香凤爪marinated chicken feet
五香酱鸡spiced marinated chicken
芥末鸡皮chicken skin with mustard sauce
鸡丝粉皮chicken slices with bean jelly sheets
辣味麻酱鸡翅chicken sings with chili sauce and sesame paste 拌烤鸭丝roast duck shred in sauce
麻酱鸭块duck cutlets with sesame paste
桂花盐水鸭stewed salt-preserved duck
虾片shrimp chip
瓜皮虾cucumber with jellyfish and dried shelled shrimp
生拌鱼raw fish in sauce
冰糖燕窝b ird’s nest in crystal sugar
红酒烧竹鸡braised snipe in port wine
铁扒乳鸽grilled young pigeon
糟蛋eggs preserved in wine
酱蛋pickled egg
茶叶蛋egg in tea
蒸腊鹅spiced goose wing tips and webfeet
潮州卤鹅spiced goose, Chaozhou style
潮州烧雁鹅roast goose, Chaozhou style
红烧全鸭braised whole duck in soy sauce
五香鸭spiced duck
蒸南京板鸭steamed Nanjing salted duck
北京烤鸭roast Beijing duck
香糟鸡片sliced chicken in wine sauce
炸童子鸡deep fried spring chicken
荷叶粉蒸鸡steamed chicken in lotus leaf packets 炸纸包鸡fried chicken in paper packets
陈皮鸡chicken in orange flavor
咖喱鸡curry chicken
砂锅鸡braised chicken in casserole
叫化子鸡mud-baked chicken
附杂项（西餐，餐具，糖果等）：
breakfast 早餐lunch 午餐brunch 早午餐supper 晚餐
late snack 宵夜dinner 正餐coffee pot 咖啡壶coffee cup 咖啡杯paper towel 纸巾napkin 餐巾table cloth 桌布tea -pot 茶壶
tea set 茶具
tea tray 茶盘caddy 茶罐
dish 碟
plate 盘
saucer 小碟子rice bowl 饭碗chopsticks 筷子soup spoon 汤匙knife 餐刀
cup 杯子
glass 玻璃杯mug 马克杯picnic lunch 便当toothpick 牙签fruit plate 水果盘meat diet 荤菜vegetables 素菜meat broth 肉羹
local dish 地方菜
Cantonese cuisine 广东菜
menu 菜单
French cuisine 法国菜
today's special 今日特餐
buffet 自助餐
fast food 快餐
specialty 招牌菜
tea leaves 茶叶
black tea 红茶
jasmine tea 茉莉(香片)
tea bag 茶包
lemon tea 柠檬茶
white gourd tea 冬瓜茶
honey 蜂蜜
soda water 苏打水
artificial color 人工色素
curry rice 咖喱饭
bird's nest 燕窝
French fires 炸薯条
baked potato 烘马铃薯
mashed potatoes 马铃薯泥
pudding 布丁
pastries 甜点
jerky 牛肉干
popcorn 爆米花
sunny side up 煎一面荷包蛋
over 煎两面荷包蛋
over easy 煎半熟蛋
over hard 煎全熟蛋
butter 奶油
beverages 饮料
condensed milk 炼乳; 炼奶
coffee mate 奶精
coffee 咖啡
iced coffee 冰咖啡
white coffee 牛奶咖啡
black coffee 纯咖啡
ice-cream cone 甜筒
sundae 圣代; 新地
ice-cream 雪糕
ice candy 冰棒
straw 吸管
cake 蛋糕
pancake 煎饼
cereal 麦片粥
toast 土司
hamburger 汉堡
ham and egg 火腿肠
buttered toast 奶油土司
French toast 法国土司
cheese cake 酪饼
white bread 白面包
brown bread 黑面包
cheese cake 酪饼
flour-rice noodle 面粉
noodles 面条
wheat gluten 面
macaroni 通心粉
bean thread 冬粉
instinct noodles 速食面sandwich 三明治
crust 面包皮
syrup of plum 酸梅汤tomato juice 番茄汁orange juice 橘子汁coconut milk 椰子汁asparagus juice 芦荟汁vegetable juice 蔬菜汁ginger ale 姜汁
soft drink 汽水
coco-cola (coke) 可口可乐ice water 冰水
mineral water 矿泉水distilled water 蒸馏水long-life milk 保久奶beer 啤酒
draft beer 生啤酒
stout beer 黑啤酒canned beer 罐装啤酒
red wine 红葡萄酒
gin 琴酒
brandy 白兰地
whisky 威士忌
vodka 伏特加
on the rocks 酒加冰块rum 兰酒
champagne 香槟marrons glaces 唐炒栗子appetizer 开胃菜
green salad 蔬菜沙拉onion soup 洋葱汤T-bone steak 丁骨牛排
filet steak 菲力牛排
sirloin steak 沙朗牛排
club steak 小牛排
well done 全熟
medium 五分熟
rare 三分熟
cocoa 可可
pineapple 凤梨
watermelon 西瓜
papaya 木瓜
betelnut 槟榔
chestnut 栗子
coconut 椰子
tangerine 橘子
mandarin orange 橘
sugar-cane 甘蔗
muskmelon 香瓜
juice peach 水蜜桃
pear 梨子
peach 桃子
carambola 杨桃
cherry 樱桃
persimmon 柿子
apple 苹果
mango 芒果
fig 无花果
almond 杏仁
plum 李子
honey-dew melon 哈密瓜
loquat 枇杷
olive 橄榄
rambutan 红毛丹
durian 榴梿
strawberry 草莓
grape 葡萄
grapefruit 葡萄柚
lichee 荔枝
longan 龙眼
guava 番石榴
banana 香蕉
water chestnut 荸荠
ficus tikaua 地瓜
maltose 麦芽糖
confection 糖果
glace fruit 蜜饯
marmalade 果酱
dried persimmon 柿饼
candied melon 冬瓜糖
red jujube 红枣
black date 黑枣
glace date 蜜枣
dried longan 桂圆干
raisin 葡萄干
chewing gum 口香糖
nougat 牛乳糖
mint 薄荷糖
drop 水果糖
caramel 牛奶糖
peanut brittle 花生糖
castor sugar 细砂白糖
granulated sugar 砂糖
sugar candy 冰糖
butter biscuit 奶酥
chocolate 巧克力
中国菜名翻译大全 最近，国内网站上正在热议如何翻译中餐菜名。2007年2月20日，美国《有线新闻网》（CNN）以―错误的翻译‖（Misinterpreted Translations）为题，介绍了北京市有一些招牌、广告、指示牌以及中国菜名的翻译存在某些莫名其妙，十分可笑，甚至是十分可怕的翻译错误。 尤其是部分中国菜名的翻译更是出了一些笑话。如把童子鸡，翻译成―还没有过性生活的鸡‖ ―Chicken without sexual life‖。北京一家豪华大饭店把―酸菜包‖翻译成―酸性食品‖（Acid food）,把―夫妻肺片‖ 直译成―丈夫和妻子的肺切片‖（Husband and wife lung slice）。怎么能够把夫妻的肺切成了片炒菜吃？这个菜名看了令人感到毛骨悚然。 一个国家的烹调，尤其是五花八门的菜名，属于饮食文化。我国是一个具有5000多年文明史，56个民族的大国。全国除了4个大的菜系之外，几乎每个地区又有自己的特色菜肴。所以，我国的饮食文化是世界上最丰富多彩的。 中餐又讲究色、香、味。不仅好看，味道好闻而且吃起来口感也好。这是中餐在世界各地普遍受欢迎的最主要原因之一。我作为外交信使，有幸到过100多个国家旅行。现在，不仅在欧美地区有中餐馆，就连许多非洲国家也出现了中餐馆，有些中餐馆的生意还相当红火。 华人华侨在国外开办的中餐馆里使用的菜肴译名各具特色。虽然不能说十分完美，但是起码没有闹出像北京地区这样的笑话。 餐馆里备菜单，目的是为了便于顾客点菜。现在，许多大餐馆为了使顾客对菜肴的内容一目了然，往往在菜单上配有彩色图片。而把中文菜名译成外文，主要目的是便于外国顾客了解菜肴的内容，以利于他们选择自己喜欢的食品。
1、中国酒文化Chinese Wine Culture 中国人在7000年以前就开始用谷物酿酒。总的来说，不管是古代还是现代，酒都和中国文化息息相关。长久以来，中国的酒文化在人们生活中一直扮演着重要的角色。我们的祖先在写诗时以酒助兴，在宴会中和亲朋好友敬酒。作为一种文化形式，酒文化也是普通百姓生活中不可分割的部分，比如生日宴会、送别晚宴、婚礼庆典等。 （1）中国人在7000年以前就开始用谷物酿酒。Chinese people began to make wine with grains seven thousand years ago. （2）总的来说，不管是古代还是现代，酒都和中国文化息息相关。 Generally speaking, wine has a close connection with Chinese culture in both ancient and modern times. （3）长久以来，中国的酒文化在人们生活中一直扮演着重要的角色。 Chinese wine culture has been play ing a quite important role in Chinese people’s life for a long time. （4）我们的祖先在写诗时以酒助兴，在宴会中和亲朋好友敬酒。 Our Chinese ancestors used to enjoy themselves by
drinking wine while writing poetry, or to make a toast to their relatives and friends during a feast. （5）作为一种文化形式，酒文化也是普通百姓生活中不可分割的部分，比如生日宴会、送别晚宴、婚礼庆典等。 Wine culture, as a kind of culture form, is also an inseparable part in the life of ordinary Chinese people such as birthday party, farewell dinner, wedding, etc. 2、中国书法Chinese Calligraphy 中国书法历史悠久，它不仅是汉字的传统书写形式，也是体现自我修养和自我表达的艺术。作者的内心世界通过美妙的字体得以体现。书法在中国艺术中拥有举足轻重的地位，因为它影响到了其它的中国艺术形式，比如古典诗歌、雕塑、传统音乐及舞蹈、建筑及手工艺品。作为传统的艺术瑰宝，中国书法被全世界人民所喜爱，且越来越受到欢迎。 （1）中国书法历史悠久，它不仅是汉字的传统书写形式，也是体现自我修养和自我表达的艺术。Chinese calligraphy is not only a traditional Chinese characters writing with a long history, but also an art of self-cultivation and self-expression. （2）作者的内心世界通过美妙的字体得以体现。
1. 元宵节：Lantern Festival 2. 刺绣：embroidery 3. 重阳节：Double-Ninth Festival 4. 清明节：Tomb sweeping day 5. 剪纸：Paper Cutting 6. 书法：Calligraphy 7. 对联：(Spring Festival) Couplets 8. 象形文字：Pictograms/Pictographic Characters 9. 人才流动：Brain Drain/Brain Flow 10. 四合院：Siheyuan/Quadrangle 11. 战国：Warring States 12. 风水：Fengshui/Geomantic Omen 13. 铁饭碗：Iron Bowl 14. 函授部：The Correspondence Department 15. 集体舞：Group Dance 16. 黄土高原：Loess Plateau 17. 红白喜事：Weddings and Funerals 18. 中秋节：Mid-Autumn Day 19. 结婚证：Marriage Certificate 20. 儒家文化：Confucian Culture 21. 附属学校：Affiliated school 22. 古装片：Costume Drama 23. 武打片：Chinese Swordplay Movie 24. 元宵：Tangyuan/Sweet Rice Dumpling (Soup) 25. 一国两制：One Country, Two Systems 26. 火锅：Hot Pot 27. 四人帮：Gang of Four 28. 《诗经》：The Book of Songs 29. 素质教育：Essential-qualities-oriented Education 30. 《史记》：Historical Records/Records of the Grand Historian 31. 大跃进：Great Leap Forward (Movement) 32. 《西游记》：The Journey to the West 33. 除夕：Chinese New Year’s Eve/Eve of the Spring Festival 34. 针灸：Acupuncture 35. 唐三彩：Tri-color Pottery of the Tang Dynasty/ The Tang Tri-colored pottery 36. 中国特色的社会主义：Chinese-charactered Socialist/Socialist with Chinese characteristics 37. 偏旁：radical 38. 孟子：Mencius 39. 亭/阁：Pavilion/ Attic
中文菜谱常见翻译方法 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。菜单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，希望下面的英文翻译对诸位在翻译公司工作的同行有所帮助：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 offals 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 boning 例如，去骨鸭掌打鳞 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 vegetables 3. 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 4. 中餐菜单翻译法 （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) 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
教师学科教案[ 20 – 20 学年度第__学期] 任教学科：_____________ 任教年级：_____________ 任教老师：_____________ xx市实验学校
中国菜肴的翻译（教案）一．中国菜常用主料： plain rice 白饭 rice noodles 米粉 bean curd 豆腐 pork 猪肉 beef 牛肉 mutton 羊肉 rabbit meat/ cony meat兔肉chicken 鸡肉 duck鸭肉 abalone 鲍鱼 salted jelly fish 海蜇皮 sea cucumber 海参 seaweed 海带 shark fin 鱼翅 prawn 明虾 lobster 龙虾 shrimp 小虾 preserved meat 腊肉 crab meat 蟹肉 frog 田鸡 egg 鸡蛋 二．中国菜常用辅料 lard 猪油 salt 盐 sauce酱vinegar醋 chili 辣椒garlic 蒜 garlic bulb 蒜头chive, shallot 葱ginger 姜fennel 茴香 gourmet powder 味精 sugar 糖 mustard 芥茉 tomato ketchup/sauce番茄酱 barbeque sauce 沙茶酱 caviar 鱼子酱 seasoning 调味品 peanut oil 花生油 soy sauce 酱油 essence of chicken 鸡精 paprika 红椒 scallops 干贝 curry 咖喱 pepper 胡椒 scallion, leek 青葱, 韭菜 三．中国菜常用蔬菜： mustard leaf 芥菜lettuce 生菜 spinach 菠菜 caraway 香菜 hair-like seaweed 发菜bamboo shoot 竹笋dried bamboo shoot 笋干chives 韭黄 cabbage 圆白菜,卷心菜leek 韭菜 celery 芹菜 lettuce 莴苣 mater convolvulus 空心菜dried lily flower 金针菜cauliflower 菜花,花椰菜tomato 番茄,西红柿 onion 洋葱 asparagus 芦笋 cucumber 黄瓜 eggplant 茄子 potato 马铃薯 carrot 胡萝卜 pumpkin 西葫芦,南瓜 melon 香瓜,甜瓜 loofah 丝瓜 bitter gourd 苦瓜 radish 萝卜 green pepper 青椒 lotus root 莲藕 mushroom 蘑菇 needle mushroom 金针菇 button mushroom 草菇 champignon 香菇 dried mushroom 冬菇 agarics木耳 white fungus 白木耳 taro 芋头 yam 山芋 pea 豌豆 string bean 四季豆 green soy bean 毛豆 bean sprout 豆芽 soybean sprout 黄豆芽 mung bean sprout 绿豆芽 四．中国菜常见小吃及开胃菜： steamed bread 馒头meat bun 肉包子 soya-bean milk 豆浆shao-mai 烧麦preserved bean curd 腐乳pickled cucumbers 酱瓜preserved egg 皮蛋salted duck egg 咸鸭蛋 omelets 煎蛋卷 poached egg 荷包蛋 scramble eggs 炒蛋 crispy rice 锅巴 gruel, soft rice , porridge 粥 noodles with gravy 打卤面 plain noodle 阳春面 barbecued pork 叉烧 millet congee 小米粥 teamed dumpling 蒸饺 ravioli /wonton馄饨 fried pork flakes 肉松 fermented blank bean 豆豉
中国菜名翻译汇总 第一部分、头盘餐前小品Appetizers 1.各式刺身拼Sashimi Platter 2.锅贴Pot Sticker 3.辣汁脆炸鸡腿Fried Chicken Legs (Spicy Hot) 4.鸡沙律Chicken Salad 5.酥炸大虾Fried Prawns 6.酥炸生豪Fried Oysters 7.酥炸鲜鱿Fried Squid 8.海哲分蹄Smoked Jelly Fish 9.五香牛展Special Beef 10.白云凤爪Chicken Leg 11.琥珀合桃House Special Honey Walnuts 12.脆皮春卷Spring Rolls 13.蜜汁叉烧B.B.Q. Pork 第二部分、汤羹类Soup 1.花胶鲍鱼火鸭丝羹Congee Pike Maw With Roast Duck 2.红烧鸡丝翅Chicken Shark’s Fin Soup 3.竹笙烩生翅Bamboo Shark Fin Soup 4.粟米瑶柱羹Corn with Dry Scallops Soup 5.竹笙海皇羹Bamboo Seafood Soup 6.鸡蓉粟米羹Corn & Chicken Soup 7.酸辣汤Hot & Sour Soup 8.法国海鲜汤French Style Seafood Soup 9.法国杂菜汤French Style Vegetable Soup 10.杂锦云吞汤Combination Won Ton Soup 11.芥菜肉片咸蛋汤Mustard Green Salted Egg Soup 12.火鸭咸蛋芥菜汤Roast Duck Salt Egg / Mustard Green 13.西葫牛肉羹West Lake Beef Soup 14.三丝烩鱼肚Fish Soup 15.蝴蝶海参羹Sea Cucumber Soup 16.四宝豆腐羹Steam Tofu Soup 第三部分、海产品类Seafood 一、龙虾蟹类(Lobster, Shrimp, Crab) 1.法式咖喱局龙虾French Curry Lobster 2.法式芝士牛油局龙虾Cheese Lobster 3.上汤局龙虾Special Style Lobster 4.蒜茸蒸龙虾Garlic Style Lobster 5.豉椒炒肉蟹Crab 6.上汤姜葱局蟹Green Onion Crab 7.椒盐蟹Spicy Salt Crab 8.粉丝咖喱蟹煲Rice Noodle Curry Crab 二、虾鲜鱿贝类 1.菜远虾球Shrimp with Tender Green 2.白灼中虾Boil Shrimp 3.点桃虾球Walnut Shrimp 4.油泡虾球Crystal Prawn 5.柠檬虾球Lemon Prawn 6.咕噜虾Sweet & Sour Prawn 7.蒜茸蒸虾Steam Prawn w/ Garlic Sauce 8.四川虾球Szechuan Shrimp 9.豆瓣酱鲜鱿Fresh Squid 10.虾龙糊Shrimp w/ Lobster Sauce 11.韭王象拔蚌Gold Chive Geoduck 12.韭王花枝片Gold Chive Squid 13.椒盐鲜鱿Pepper Salt Fresh Squid 14.豉汁炒三鲜Mixed Seafood w/ Black Bean Sauce 15.马拉盏炒鲜鱿Special Fresh Squid 16.碧绿炒带子Tender Green Scallop 17.双菇鲜带子Mushroom Fresh Scallop 18.豉汁炒大蚬Clam w/ Black Bean Sauce 19.姜葱生豪Oyster w/ Ginger, Green Onion 20.豉汁炒青口Mussel w/ Black Bean Sauce 21.豉汁豆腐蒸带子Tofu Scallop w/ Black Bean Sauce 第七部分、素菜类Vegetarian 1.豪油冬菇Oyster Sauce Mushroom 2.什笙上素Bamboo Vegetable 3.红烧豆腐Fried Tofu 4.炒素丁Vegetable Roll 5.罗汉腐皮卷Vegetable Egg Roll 6.素咕噜肉Vegetarian Sweet and Sour 7.蒸山水豆腐Steam Tofu 8.鲜菇扒菜胆Mushroom Tender Green 9.炒杂菜Mixed Green Tender 10.清炒芥兰Chinese Green Tender 11.盐水菜心Salt Green Tender 12.干扁四季豆String Bean Western Style 13.上汤芥菜胆Mustard Green Tender 第八部分、炒粉、面、饭Rice Plate 1.龙虾干烧伊面Lobster Teriyaki Noodle
一、对龙图腾的崇拜在中国大约已绵延了八千多年。中国龙是古人将鱼、蛇、马、牛等动物与云雾、雷电等自然天象集合而成的一种神物。中国龙的形成与中华民族的多元融合过程同步。在中国人的心目中，龙具有开拓变化和团结凝聚的寓意。 (1) 对龙图腾的崇拜在中国大约已绵延了八千多年。Chinese Dragon totem worship in China has been around for over 8,000 years. (2) 中国龙是古人将鱼、蛇、马、牛等动物与云雾、雷电等自然天象集合而成的一种神物。 The ancients in China considered the dragon (or loong) as a fetish that combine s animals including the fish, snake, horse and ox with cloud, thunder, lightning and other natural celestial phenomena. (3) 中国龙的形成与中华民族的多元融合过程同步。The Chinese dragon was formed in accordance with the multicultural fusion process of the Chinese nation. (4) 在中国人的心目中，龙具有开拓变化和团结凝聚的寓意。 To the Chinese, the dragon signifies innovation and cohesion.
二、秧歌舞是中国汉族的一种民间传统舞蹈，通常在北方省份表演。秧歌舞者通常穿上明亮多彩的表演服装，他们的表演动作有力迅速。在农历春节、元宵节等节日期间，人们一旦听到锣鼓声，不管外面天气有多冷，他们都会蜂拥到街上看秧歌舞表演。近年来，中国东北某些城市的老年人自发组织了了秧歌队，队员常年通过跳秧歌舞来保持健康，同时他们也乐在其中。 (1) 秧歌舞是中国汉族的一种民间传统舞蹈，通常在北方省份表演。 Yangko is one of the traditional folk dances of Han nationality in China. It is usually performed in Northern provinces. (2) 秧歌舞者通常穿上明亮多彩的表演服装，他们的表演动作有力迅速。 The dancers usually wear / are dressed in colorful and light costumes, and the performance is powerful and rapid. (3) 在农历春节、元宵节等节日期间，人们一旦听到锣鼓声，不管外面天气有多冷，他们都会蜂拥到街上看秧歌舞表演。 During some festivals such as the Spring Festival, the
中餐菜谱和饮食的词汇以及翻译技巧 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。其次要讲清楚的是茶的用料、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spare ribs 腰子kidney 肚子tripe 肝liver 舌tongue 下水offals 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 海蜇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鲍鱼abalone 2．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 vegetables 3．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
一、京剧被誉为“东方歌剧”，是地道的中国国粹。它起源于中国多种古老的地方戏剧，特别是南方的“徽班”。到了19 世纪末，京剧形成并成为中国最大的戏曲剧种。京剧是综合性表演艺术，集唱（歌唱）、念（念白）、做（表演）、打（武）、舞（舞蹈）为一体，通过程式化的表演手段，叙述故事，刻画人物。角色主要分生（男性）、旦（女性）、净（男性）、丑（男性女性皆有）四大行当。 (1) 京剧被誉为“东方歌剧”，是地道的中国国粹。Praised as“Oriental Opera”, Beijing Opera is a genuine national quintessence of China. (2) 它起源于中国多种古老的地方戏剧，特别是南方的“徽班”。 It originated from many kinds of ancient local operas, especially huiban in southern China. (3) 到了19 世纪末，京剧形成并成为中国最大的戏曲剧种。 At the end of the 19th Century, Beijing Opera evolved and took shape, becoming the greatest kind of opera in China. (4) 京剧是综合性表演艺术，集唱（歌唱）、念（念白）、做（表演）、打（武）、舞（舞蹈）为一体，通过程
式化的表演手段，叙述故事，刻画人物。 Beijing Opera is a blend of performing arts---song, speech, performance, acrobatic fighting and dance. Beijing Opera portrays and narrates the plot and characters through stylized acting. (5) 角色主要分生（男性）、旦（女性）、净（男性）、丑（男性女性皆有）四大行当。 The main types of roles in Beijing Opera are sheng (male), dan (young female), jing (painted face, male), and chou (clown, either male or female). 二、道教是中国土生土长的宗教。创始人是春秋末期的哲学家、思想家老子。道教以老子所著的《道德经》为主要经典。道教主张“重人贵生”, 崇尚清静无为，修身养性。“道可道，非常道。名可名，非常名。无名天地之始；有名万物之母。故常无，欲以观其妙；常有，欲以观其徼(jiao4)”便是老子的至理名言。(1) 道教是中国土生土长的宗教。创始人是春秋末期的哲学家、思想家老子。 Taoism first originated in China. The founder of Taoism is Lao-zi, a philosopher and thinker who lived in the late Spring and Autumn Period. (2) 道教以老子所著的《道德经》为主要经典。
一、以主料开头的翻译方法 1、介绍菜肴的主料和辅料： 公式：主料(形状)+(with)辅料 例：杏仁鸡丁chicken cubes with almond 牛肉豆腐beef with bean curd 西红柿炒蛋Scrambled egg with tomato 2、介绍菜肴的主料和味汁： 公式：主料(形状)+(with,in)味汁 例：芥末鸭掌duck webs with mustard sauce 葱油鸡chicken in Scallion oil 米酒鱼卷fish rolls with rice wine 二、以烹制方法开头的翻译方法 1、介绍菜肴的烹法和主料： 公式：烹法+主料(形状) 例：软炸里脊soft-fried pork fillet 烤乳猪roast suckling pig 炒鳝片Stir-fried eel slices 2、介绍菜肴的烹法和主料、辅料 公式：烹法+主料(形状)+(with)辅料 仔姜烧鸡条braised chicken fillet with tender ginger 3、介绍菜肴的烹法、主料和味汁： 公式：烹法+主料(形状)+(with,in)味汁
例：红烧牛肉braised beef with brown sauce 鱼香肉丝fried shredded pork with Sweet and sour sauce 清炖猪蹄stewed pig hoof in clean soup
三、以形状或口感开头的翻译方法 1、介绍菜肴的形状(口感)和主料、辅料 公式：形状(口感)+主料+(with)辅料 例：芝麻酥鸡crisp chicken with sesame 陈皮兔丁diced rabbit with orange peel 时蔬鸡片sliced chicken with seasonal vegetables 2、介绍菜肴的口感、烹法和主料 公式：口感+烹法+主料 例：香酥排骨crisp fried spareribs 水煮嫩鱼tender stewed fish 香煎鸡块fragrant fried chicken 3、介绍菜肴的形状(口感)、主料和味汁 公式：形状(口感)+主料+(with)味汁 例：茄汁鱼片sliced fish with tomato sauce 椒麻鸡块cutlets chicken with hot pepper 黄酒脆皮虾仁crisp shrimps with rice wine sauce 四、以人名或地名开头的翻译方法 1、介绍菜肴的创始人(发源地)和主料 公式：人名(地名)+主料 例：麻婆豆腐Ma Po beancurd 四川水饺Sichuan boiled dumpling
翻译（一）、中国文化和历史 1、狮舞（Lion Dance）是中国最广为流传的民间舞蹈之一。狮为百兽之首，在中国传统中，狮子被视为是能带来好运的吉祥物（mascot）。古人将狮子视作是勇敢和力量的化身，能驱赶邪恶、保护人类。据记载，狮舞已拥有了2,000多年的历史。在唐代（the Tang Dynasty），狮舞就已经被引入了皇室。因此，舞狮成为元宵节（the Lantern Festival）和其他节日的习俗，人们以此来祈祷好运、平安和幸福。 The Lion Dance is one of the most widespread folk dances in China.The lion is the king of animals. In Chinese tradition, the lion is regarded as a mascot, which can bring good luck.Ancient people regarded the lion as a symbol of braveness and strength, which could drive away evil and protect humans. The dance has a recorded history of more than 2,000 years. During the Tang Dynasty, the Lion Dance was already introduced into the royal family of the dynasty. Therefore, performing the lion dance at the Lantern Festival and other festive occasions became a custom where people could pray for good luck, safety and happiness. 2、端午节，又叫龙舟节，是为了纪念爱国诗人屈原。屈原是一位忠诚和受人敬仰的大臣（minister）,他给国家带来了和平和繁荣。但最后因为受到诽谤（vilify）而最终投河自尽。人们撑船到他自尽的地方，抛下粽子，希望鱼儿吃粽子，不要吃屈原的身躯。几千年来，端午节的特色在于吃粽子（glutinous dumplings）和赛龙舟，尤其是在一些河湖密布的南方省份。 ? The Duanwu Festival, also called the Dragon Boat Festival, is to commemorate the patriotic poet Qu Yuan. Qu Yuan was a loyal and highly esteemed minister, who brought peace and prosperity to the state but ended up drowning himself in a river as a result of being vilified. People got to the spot by boat and cast glutinous dumplings into the water, hoping that the fishes ate the dumplings instead of Qu Yuan’s body. For thousands of years, the festival has been marked by glutinous dumplings and dragon boat races, especially in the southern provinces where there are many rivers and lakes. 3、上海菜系是中国最年轻的地方菜系，通常被成为“本帮菜”，有着400多年的历史。同中国其他菜系一样，“本帮菜”具有“色，香，味”三大要素。//上海菜的特点是注重调料的使用，食物的质地和菜的原汁原味。其中最著名的有特色点心“南翔小笼”和特色菜“松鼠鲑鱼”。//“南翔小笼”是猪肉馅，个小味美，皮薄汁醇。“松鼠鲑鱼”色泽黄亮，形如松鼠，外皮脆而内肉嫩，汤汁酸甜适口。//在品尝过“松鼠鲑鱼”之后，我们常常惊讶于“松鼠”的形状，觉得在三大评价标准上在添加“形”这个标准才更合适。 Shanghai cuisine, usually called Benbang cuisine, is the youngest among themajor regional cuisines in China, with a history of more than 400 years. Like all other Chinese regional cuisines, Benbang cuisines takes “color, aroma and taste”as its essential quality elements.//Shanghai cuisine emphasizes in particular the expert use of seasonings,
各种菜肴以及不同口味的xx 主题：菜 1.什锦冷盘mixedcolddish 2.三色拼盘three-stylecolddish 3.白切鸡slicedboiledchicken 4.怪味鸡multi-flavouredchicken 5.鸡冻coldchickenjelly 6.棒棒鸡shreddedchickenwithpeppersauce 7.酱鸭braisedduckwithsweetsauce 8.凉拌鸭掌coldduckweb 9.五香鹅spicedgoose 10.卤牛肉spicedcornedbeef 11.麻辣牛肉friedbeefwithhotpepper 12.蒜泥白肉coldslicedporkwithmashedgarlic 13.五香猪肝spicedpig'sliver 14.熏鱼smokedfish 15.鱼冻coldfishjelly 16.盐水虾saltedshrimp 17.酱凤爪braisedchickenclaw 18.卤水鹅头soygoosehead 19.叉烧肉barbecuedpork
20.烤乳猪roastedsucklingpig 21.土豆泥mashedpotatoes 22.辣椒酱chillisauce 23.番茄酱tomatosauce 24.巧克力蛋糕chocaolatecake 25.炒鱿鱼丝stir-friedshreddedsquid 26.豆豉蒸鱼steamedfishwithblackbeans 27.奶油草莓strawberrywithcream 28.炸牡蛎friedoyster 29.花生酱peanutbutter 30.夏威夷猪排Hawaiianporkchops 31.牛奶xxmilkpudding 32.鱼丸fishball 33.水果羹cookedfruit 34.鱼排fishsteak 35.青椒鸡chickenwithgreenpepper 36.东坡肘子DongPoporkjoint 37.xxmixvegetables 38.葱油鲳鱼pomfretinchiveoil 39.糖醋黄瓜hotandsourcumber 40.炒腰花stir-friedkidney
中国菜肴的翻译（教案）一．中国菜常用主料： plain rice 白饭chicken 鸡肉 rice noodles 米粉duck 鸭肉 bean curd 豆腐abalone 鲍鱼 pork 猪肉salted jelly fish 海蜇皮 beef 牛肉sea cucumber 海参 mutton 羊肉seaweed 海带 rabbit meat/ cony meat 兔肉shark fin 鱼翅 二．中国菜常用辅料 lard 猪油fennel 茴香 salt 盐gourmet powder 味精sauce 酱sugar 糖 vinegar 醋mustard 芥茉 chili 辣椒tomato ketchup/sauce 番茄酱garlic 蒜barbeque sauce 沙茶酱garlic bulb 蒜头caviar 鱼子酱 chive, shallot 葱seasoning 调味品 ginger 姜peanut oil 花生油 三．中国菜常用蔬菜： mustard leaf 芥菜tomato 番茄 ,西红柿 lettuce 生菜onion 洋葱 spinach 菠菜asparagus 芦笋 caraway 香菜cucumber 黄瓜 hair-like seaweed 发菜eggplant 茄子 bamboo shoot 竹笋potato 马铃薯 dried bamboo shoot 笋干carrot 胡萝卜 chives 韭黄pumpkin 西葫芦 ,南瓜cabbage 圆白菜 ,卷心菜melon 香瓜 ,甜瓜 leek 韭菜loofah 丝瓜 celery 芹菜bitter gourd 苦瓜 lettuce 莴苣radish 萝卜 mater convolvulus 空心菜green pepper 青椒 dried lily flower 金针菜lotus root 莲藕 cauliflower 菜花 ,花椰菜mushroom 蘑菇 四．中国菜常见小吃及开胃菜： steamed bread 馒头salted duck egg 咸鸭蛋meat bun 肉包子omelets 煎蛋卷 soya-bean milk 豆浆poached egg 荷包蛋 shao-mai 烧麦scramble eggs 炒蛋preserved bean curd 腐乳crispy rice 锅巴 pickled cucumbers 酱瓜gruel, soft rice , porridge 粥preserved egg 皮蛋noodles with gravy 打卤面prawn 明虾 lobster 龙虾 shrimp 小虾 preserved meat 腊肉 crab meat 蟹肉 frog 田鸡 egg 鸡蛋 soy sauce 酱油 essence of chicken 鸡精 paprika 红椒 scallops 干贝 curry 咖喱 pepper 胡椒 scallion, leek青葱,韭菜 needle mushroom 金针菇button mushroom 草菇champignon 香菇 dried mushroom冬菇agarics 木耳 white fungus白木耳 taro 芋头 yam 山芋 pea 豌豆 string bean 四季豆 green soy bean 毛豆 bean sprout 豆芽 soybean sprout 黄豆芽 mung bean sprout 绿豆芽 plain noodle 阳春面barbecued pork 叉烧 millet congee 小米粥 teamed dumpling 蒸饺 ravioli /wonton 馄饨 fried pork flakes 肉松 fermented blank bean 豆豉