中英文菜肴翻译方法

中餐菜单翻成英文的四个公式英文美食餐饮专业英语主要包括日常会话用语、烹饪技术用语和中餐英文菜单等等，而这其中尤以中餐英文菜单用得最为普遍。

要将中餐菜单翻译成英文，就先得了解中餐菜名的构成及命名方法。

中餐菜名通常由原料名称，烹制方法、菜肴的色香味形器、菜肴的创始人或发源地等构成。

这种反映菜肴内容和特色的命名方法叫做写实性命名法，此外还有反映菜肴深刻含义的写意性命名法。

由于汉语和英语的差异很大，我们在把中餐菜名由中文译成英文的时候，应该采用写实性命名法，尽量将菜肴的原料、烹制方法、菜肴的味型等翻译出来，以便让客人一目了然。

为了让大家更好地掌握将中餐菜名译成英文的技巧，笔者特将自己在翻译中总结出来的几点“公式”(中英文对照)介绍如下，以供大家参考。

一、以主料开头的翻译方法.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.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, hot sauce, brown sauce, white 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.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.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.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 inc lean soup三、以形状或口感开头的翻译方法.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.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.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.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MaPo bean curd四川水饺Sichuan boiled dumpling.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Roast Beijing 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：.sauced chicken cubes with peanuts.Gongbao chicken cubes.diced chicken with chili and peanuts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。

不过根据笔者的经验，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腊肉荷兰豆Preserved Meat and Garden Pea苦瓜炖雪耳Stewed White Fungus with Bitter Melon银窝金豆盏Mashed Tato and Fish Glue Cake with Salted Yolk海带萝卜汤Turnip Soup with Kelp竹笋银耳汤Bamboo Shoots Soup with White Fungus虾仁豆腐汤Bean Curd Soup with Shrimps苦瓜赤小豆排骨汤Chop Soup with Bitter Melon and Red Bean苦瓜豆腐瘦肉汤Bean Curd Soup with Bitter Melon and Muscle姜葱炒肉蟹Fried Crab Meat with Ginger and Shallot家酿辣椒酱Hot Chili Paste杭椒烧蹄筋Braised Pork Tendons with Hot Chili麻辣蹄筋豆花Braised Pork Tendons and Bean Curd with hot Sauce铁板三菇蹄筋Three Mushrooms and Tendons in Hot Iron Plate奶油蹄筋炖柿子Braised Tomato with Tendons and Butter蹄筋焖雪豆Braised Civet Bean with Tendons蹄筋烧肚条Braised Pig Tripe with Tendons豉油皇乳鸽Braised Young Pegion with Oyster Sauce西芹牛柳Sauted Beef Fillet with Celery沙锅鱼翅Stewed Fin in Terrine红烧海皇翅Braised Fin with Crab Yolk红炖鱼翅Stewed Fin with Brown Sauce胡芦桔翅Braised Fin like Peel of Botle Gourd蟹黄鱼翅羹Crab Yolk and Fin Soup白扒熊掌Braised Bear’Paw with White Sauce人参扒熊掌Braised Bear’Paw with G inseng火腿扒熊掌Braised Bear’Paw with Ham参茸熊掌汤Bear’Paw Soup with Gens ing and Cornu Cervi Pantotrichum 清炖熊掌Stewed Bear’Paw熊掌豆腐Braised Bear’Paw with Bean Curd红烧熊掌Braised Bear’Paw with Brown Sauce扒熊掌Braised Bear’Paw炒驼峰Fried Hump红烧驼峰Braised Hump with Brown Sauce炸鹿尾Fried Pork like Deer Tail人参鹿尾汤Stewed Deer Tail with Gensing清汤鹿尾Stewed Deer Tail口蘑炖鹿尾Stewed Deer Tail with Mushroom灵芝炖鹿尾Stewed Deer Tail with Glossy Ganoderma金城八宝瓜雕Jincheng Watermelon with Eight-Treasures 水蒸鸡蛋糕Steamed Egg Cake回锅鱼片Double Cooked Fish Slices五味牛肉Five Flavor Beef花椒鱼片Chinese Red Pepper and Fish Slices柠檬鸡球Lemon Chicken凉瓜炒肝尖Fried Liver with Bitter Melon桂枣山药汤Yam Soup with Date and Longan香菇虾仁豆腐羹Bean Curd with Mushroom and Shrimps 椒盐八宝鸡Spicy Chicken with Eight-Treasures鸡腿菇咸肉Chicken Leg Mushroom and Salted Meat菠萝炒鸡片Fried Shredded Chicken with Pineapple功德豆腐Gongde Bean Curd冬菇豆腐Snake Butter Bean Curd生炒海蚌Fried Sea Clam罗汉上素Arhat Vegetarian dish清蒸冬瓜盅Steamed White Gourd Bowl清汤萝卜燕Turnip in Clear Soup龙眼虾仁Longan Shrimp干烧冬笋Dry Beef with Bamboo Shoots 鸡蛋花汤Egg Soup海鲜豆腐羹Seafood Bean Curd Soup whistling kettle鸣笛水壶whistle鸣笛teapot茶壶toaster烤箱refrigerator-freezer, fridge-freezer冰箱dishwasher洗碗机draining board沥水板microwave微波炉cooker灶food processor食品加工机blender搅拌机fruit and vegetable juice extractor果汁机corkscrew开塞钻bottle cap opener瓶盖启子pot锅stew pot炖锅美食中国cover, lid锅盖handle锅耳frying pan煎锅handle锅把pressure cooker压力锅pressure valve压力阀wok炒勺electric wok电炒勺ladle勺rolling pin擀面杖boil煮fry煎鸡蛋deep-fry炸steam蒸broil, grill烧烤roast烤bake烘shell剥,剥皮peel削,削皮slice切片chop切碎shred切丝dice切丁grate磨beat打knead和toss拌mash捣,捣成泥sift筛drain捞Fujian CuisineFujian cuisine, also called Min Cai for short, holds an important position in China's culinary art. Fujian's economy and culture began flourishing after the Southern Song Dynasty (-). During the middle Qing Dynasty around th century, famous Fujian officials and literati promoted the Fujian cuisine so it gradually spread to other parts of China.Fujian cuisine comprises three branches -- Fuzhou, South Fujian and West Fujian. There are slight differences among them. Fuzhou dishes, quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour; South Fujian dishes, popular in Xiamen, Quanzhou, Zhangzhou and the golden triangle of South Fujian, are sweet and hot and use hot sauces, custard, and orange juice as flavorings; West Fujian dishes are salty and hot, prevailing in Hakka region with strong local flavor. As Fujian people emigrate overseas, their cuisine become popular in Taiwan and abroad. Generally speaking, Fujian dishes are slightly sweet and sour, and less salty, and often use the red distiller's grain for flavoring.()Ingredients of seafood and mountain delicacies: Fujian cuisine emphasizes seafood and mountain delicacies. Fujian Province has a favorable geographical location with mountains in its north and sea to its south. Many mountain delicacies such as mushroom, bamboo shoots and tremella are often found here. The coastal area produces varieties of fish and kinds of turtles and shellfish. It also produces edible bird's nest, cuttlefish, and sturgeon. These special products are all used in Fujian cuisine. The local people are good at cooking seafood, featuring in methods of stewing, boiling, braising, quick-boiling, and steaming, etc.() Fine slicing techniques: Fujian cuisine stresses on fine slicing techniques so much that it is reputed as sliced ingredients are as thin as paper and shredded as slim as hairs. Everything sliced serves its original aroma. Fine slicing techniques may better show the aroma and texture of food. Cutting is important in Fujian cuisine. Most dishes are made of seafood, and if the seafood is not cut well, the dishes will fail tohave their true flavor.() Various soup and broth: The most characteristic aspect of Fujian cuisine is that its dishes are served in soup.() Exquisite culinary art: Fujian dishes are tasty because of their emphasis on a series of delicate procession: selecting ingredients, mixing flavors, timing the cooking and controlling the heat. When a dish is less salty, it tastes more delicious. Sweetness makes a dish tastier, while sourness helps remove the seafood smell.Typical dishes are Buddha-jumping-over-the-wall, flaked spiral shell lightly pickled in rice liquor, litchi fish, and mussels quick-boiled in chicken broth, of which Buddha-jumping-over-the-wall is the most famous; the name implies the dish is so delicious that even the Buddha would jump over a wall to have a taste once he smelled it. A mixture of seafood, chicken, duck, and pork is put into a rice-wine jar and simmered over a low fire. Sea mussel quick-boiled in chicken soup is another Fujian delicacy闽菜是福建菜的简称，它是中国烹饪主要菜系之一，在中国烹饪文化宝库中占有重要一席。