中国小吃和饭菜英语： 烧饼Clay oven rolls 油条Fried bread stick 水饺Boiled dumplings 馒头Steamed buns 饭团Rice and vegetable roll 皮蛋100-year egg 咸鸭蛋Salted duck egg 豆浆Soybean milk 饭类 稀饭Rice porridge 白饭Plain white rice 糯米饭Glutinous rice 蛋炒饭Fried rice with egg 面类 刀削面Sliced noodles 麻辣面Spicy hot noodles 乌龙面Seafood noodles 板条Flat noodles 榨菜肉丝面Pork , pickled mustard green noodles 米粉Rice noodles 汤类 紫菜汤Seaweed soup 牡蛎汤Oyster soup 蛋花汤Egg & vegetable soup 鱼丸汤Fish ball soup 点心 臭豆腐Stinky tofu (Smelly tofu) 油豆腐Oily bean curd 虾球Shrimp balls 春卷Spring rolls 蛋卷Chicken rolls 肉丸Rice-meat dumplings 火锅Hot pot 今天就这里吧，我会每天添一点的。
如果你感兴趣，千万不要惜墨如金啊！ 禽类---poultry 炖鸡chicken stew 烤鸡roast chicken /broiled chicken 酸奶油鸡sour cream chicken 吉利鸡chicken cutlet 炸鸡fried chicken 咖喱鸡curry chicken 烤鸭roast duck 烤火鸡roast turkey 葱花炒鸡蛋scrambled eggs with scanllion 蛋炒虾stir-fried shrimps in eggs 鸡蛋火腿stewed ham with eggs 西红柿炒鸡蛋stir-fried eggs with tomato 烧烤卤味 suckling pig:化皮乳猪 Drunken squab:花雕醉鸡 Cold chicken Claw:白云鹰爪 Soya duck wing:卤水鸭舌 Soya tofu:卤水豆腐 pickle and duck kidncy:榨菜鸭肾 Seaweed and pork slice:海草汾蹄 Seaweed and jeely fish:海草海哲 Japanese 3-combo:日式三拼 Roasted duck:玫瑰醉鸡 Spicy conch:麻辣东凤螺 甜品 Bird nest egg custard tart:白玉燕窝挞 Sesame seed ball:香麻煎堆球 Black sesame soft ball:擂沙甜汤丸 Steamed egg custard bun:世蒸奶皇包 Bean curd in syrup:冰川豆腐花 Crisp egg sustard tart:酥皮焗蛋挞 Thousand layered sweet cake:花心千层糕 Baked egg custard bun:菠萝奶皇包 egg custard soft cake:奶皇煎软饼 fresh mango pudding:鲜芒果布丁 coco-banana soft custard:椰汁香蕉糕 Turtle shell jell-o:滋补补伏苓膏 coco glutinous cake:椰蓉糯米糕 red bean mash puff:豆沙窝饼 sugar egg puff:松化沙翁 coco-peanut chess cake:麻蓉酥饼 炒饭类 yan-zhou fried rice:杨州炒饭 salty fish chicken fried rice:咸鱼鸡粒炒饭 dried scallop egg whit fried rice:瑶柱雪山炒饭 diced abalone jade fried rice:鲍鱼碧绿炒饭 stir-fried sticky rice:生炒糯米饭 fu-jian shreds fried rice:福建炒饭 seafood shark\'s fin fried rice:海皇炒饭 红烧鱼braised fish in soy sauce 清蒸桂鱼steamed mandarin fish with white sauce 糖醋鲤鱼sweet and sour carp 家常黄鱼home style yellow croaker 松鼠/葡萄/菊花鱼deep fried fish cut in the shape of a squirrel ,a spring of grapes,or a chrysanthemum flower 黄鱼汤yellow croaker soup 网包鲥netted shad 清炖甲鱼clear-simmered soft shelled turtle 八宝鲫鱼fried crucian carp with stuffings 爆炒对虾sauteed prawns 蒸螃蟹steamed crabs 炒蟹黄sauteed carb roe 炒蟹肉sauteed carb meat 青黄对虾boiled prawns in salty water 炒虾仁fried shrimp meat balls 虾炒肉元stir fried shrimp with meat balls 番茄炒虾stir-fried shrimps with fresh tomato 红烧海参braised sea cucumber in soy sauce 炖鱼翅stewed shark\'s fin 什锦火锅Mongolian hot pot with ten ingredients 土豆片potato chips 煮豌豆,玉米,青豆boild green pea,corn,green beans 素色砂锅vegetable casseroles 素沙拉vegetable salads 主食与点心satble food and dim son 炒面fried noodls 兰州拉面Lanzhou stretched noodles 香炒面fine fried noodles 米线rice flour noodles 宫爆鸡丁CHICKEN WITH PEANUTS 肉圆TAIWANESE MEATBALLS 细米粉丝thin rice noodles 豆粉丝fengsi,bean starch noodles 炒饭fried rice 大米粥rice gruel/porridge 另附: ~~这些内容应该够用了.如下链接. ---菜名翻译大全 链接1:《中文菜单英文译法》~~官方2008奥运统一的译法 /web2/fcsArticleDetail.jsp?article_id=12112493650001 链接2:中文菜单英文译法/new/2008/6/li8655365544181680024816-0.htm --翻译的原则: /blog/2007/10/chinese_food_menu_translation.htmlChinese Food >>China is a country that attaches great importance to names, honor, and prestige. The set phrase, to "achieve both fame and wealth," gives the true meaning of the word "fame." Only when people are famous worldwide have they laid the foundation to achieve great wealth.The owners of many famous restaurants throughout the dynasties won praise from their customers for their good service and became famous. This, in turn, brought them more customers and still better business. Among them are the Donglaishun, Quanjude, and Hongbinlou restaurants in Beijng, the Songhelou Restaurant in Suzhou, the laozhengxing Restaurant in Shanghai, the Goubuli Restaurant in Tianjin, and the Juchunyuan Restaurant in Fuzhou. Of course, the pre-requisites for the restaurants being well known were their delicious food, fair prices, and honesty, or they would not have been famous. During the period of the Qin and Han Dynasties dishes were named for their major ingredients and cooking methods, During the Southern and Northern Dynasties, some dishes received fancy names. When ordinary dishes were given beautiful names, it raised the attractiveness of the dishes and made diners happy. For example, sliced fish mixed with orange was called "powdered gold and minced jade," camels' foot simmered with hearts of rape was called "desert boat sails on green," quail and its eggs cooked together was called "mother and children get together," chicken cooked with bear's paw was called "palm controls the land," a dish of shrimp, sliced tender bamboo shoots and mushrooms was called "leaves of wind, frost and snow," a dish of sea cucumber, prawns, chicken breast, white fungus, and water chestnuts was called "butterflies swarm the peonies," and a dish of chicken and soft-shelled turtle was called "Xiang Yu the Conqueror says goodbye to his concubine." Fancy names reminded people of other things during the banquets and created a pleasant dining atmosphere.Naming dishes is an artistic expression of the inventors; ideas. Often, dishes are named for natural phenomena and things that exist in nature: The four seasons, wind, flowers, snow, plants, gold, jade, gems, animals, and the moon have all been used in naming dishes to add beauty and appeal, to attract customers, and to increase diners' appetites. Some examples are the "wind lulling cake" (a pan-cake first baked on a pan, then deep-fat fried before eating), "snowflake shortcake" (similar to the sweet and salty square available in Beijing today), "snow-box vegetable" (a green vegetable steamed with milk cakes),"snowflake bean curd" (stir-fried minced bean curd). "Lotus flower sliced chicken" (a chicken dish made of quick stir-fired egg white, sliced chicken breast and corn starch), "100-flower chess pieces" (flat noodles cut into pieces and served with soup), "squirrel-shaped croaker," and "black dragon spitting pearls" (sea cucumber braised with quail eggs). These names stress the taste, bright color, flavor, thick aroma and shape of the dishes.The colors used in naming dishes are red, yellow, white and green. Psychometric tests show these colors help stimulate the appetite while blue and azure colors cause disgust. Moreover, bright colors produce a pleasant sensation and stimulate the appetite while dark colors have the opposite effect. The naming of dishes follows this principle.People sometimes use names with luster rather than color to give the dishes a sense of quality, as in the dish "powdered gold and minced jade." Gold and jade are both expensive, have a shining luster, and produce a pleasant sensation. Also used are jadeite ("jadeite shrimp and jadeite thick soup"), amber ("amber pork and amber peanuts"), crystal ("crystal pork leg" and "crystal shrimp cake"), pearl ("pearl turtle" and "pearl meatballs"), and brocade ("brocade ribbon soup"). If there are dark colored foods, people sometimes use lustrous terms to describe them.Some dish names tell interesting stories. For example, the dish "five duke mixture of fish and meat" is described in the Miscellanies of the Western Capital as: "Lou Hu was an eloquent speaker and a frequent visitor of the five dukes, where he received delicious food. He blended the foods into a mixture of fish and meat, a rare delicacy later known as the 'five-duke mixture'." The five dukes refer to the five brothers of the mother of Emperor Chengdi of the Western Han Dynasty, who all received the title of "duke" on the same day. The story tells that when Lou Hu visited these families, they all gave him cooked mixtures of fish and meat, but each had a different flavor. He blended them all together and cooked them again to produce a new flavor. His dish was later known as the five-duke mixture.Hangzhou was the capital city of the Southern Song Dynasty. It was also the burial place of famous general Yue Fei who led the army of resistance against the invading troops of the Jin Dynasty. To express their hatred for the treacherous court official Qin Hui, people in Hangzhou called the deep-fried twisted dough sticks, which are a breakfast delicacy, "deep-fried Hui." The people in Beijing called them "deep-fried devils" during the period when Japan occupied Beijing, because they called the Japanese invaders "devils". During the same period, people in Sichuan, a rear base for resistance against the Japanese, called their local dish of rice crust with mixed dressings "bomb Tokyo".Some dishes were named to honor their inventors. The dish, "husband and wife sliced lung", was invented by Guo Chaohua and his wife who lived in Chengdu. Pockmarked lady's bean was a special dish invented by a pockmarked woman named Chen who owned a small restaurant near the Happiness Bridge in a northern suburb of Chengdu, Sichuan Province.The "Duke of Pei's dog meat", a popular dish in northern Jiangsu Province, is said to have been invented by Liu Bang, the founding emperor of the Han Dynasty. He had been awarded the title, Duke in Pei, which is today called Peixian County."West Lake fish with vinegar" is also called "brother and sister-in-law's fish with vinegar". The younger brother of a fishing family and his sister-in-law, who both lived near West lake in Hangzhou, were both good at cooking fish with vinegar. They ran away after killing a despot who tried to blackmail the fishermen. The neighbors continued making their special dish in honor of them, and the fish dish has been a local delicacy for centuries."Dongpo Pork" is said to have been invented by Su Dongpo, a famous man of letters in the Song Dynasty, when he was an official in Hangzhou. He once mobilized the local people to dredge the lake, and he served stewed pork in Shaoxing rice wine with special flavor instead of water to reward them. The pork dish was praised as Dongpo's number one dish.The dragon and phoenix mixture tells a story from the period of the Three Kingdoms (220-265). General Zhao Yun escorted Liu Bei, who was newly married to Sun Shangxiang, a sister of sun Quan, duke of Wu, to Jingzhou. They were greeted by Zhuge Liang and his civilian and military officials. A grand banquet was held outside the southern gate of Jingzhou City, and the first course served was the dragon and phoenix mixture. The chef used eel for the golden dragon and chicken for the colorful phoenix to form a flying dragon and dancing phoenix on the plate. It implied good luck and beauty. The sweet and sour dish is golden yellow. The meat melts in your mouth and the skin is crisp. It is a delicacy in the Hubei cuisine that is often served at wedding dinners."Thong eel" tells a story about the 8th year of the reign of Emperor Daoguang of the Qing Dynasty. Zhu Caizhe, who had been born in Jianli County, Hubei Province, was appointed magistrate of Yilan County in Taiwan. Shortly after taking office, he had to decide a case where eels had destroyed the boundaries between paddy fields. The paddies in Taiwan seethed with eels, which lived in holes they dug in the ridges of the fields. Their holes destroyed the boundaries between the paddies and caused many civil disputes.The local people did not eat eels, so such cases were extremely common. After investigating the cause of the boundary dispute, he ordered his family chef to cook an eel dish. He then asked both the plan tiffs and the defendants to taste it, and they all thought it was delicious. From then on, the people in the county caught eels for food and no longer filed suits before him. It is said that the dish was invented by a cook named Gou'er (the Chinese word for dog), which the local people called "thong", hence the name "Thong eel". Thong eel, which is crisp, soft, sweet and sour, is a famous dish in the Hubei cuisine. There are many stories and allusions behind the names of Chinese dishes, which add to the mystique of the Chinese dietetic culture. There are elegant names, vulgar names, and farfetched names, but they all were intended to stimulate the appetite. The names of the dishes were mostly related to the status of the customers. At banquets attended by businessmen, the dishes were named to promote their business and their profitability, while palace dishes were named to with the rulers good luck and a long life.。
