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Cultural BackgroundHunan cuisine, sometimes called Xiang cuisine (Chinese: 湖南菜or 湘菜), consists of the cuisines of the Xiang River region, Dong ting Lake and western Hunan Province, in China. Hunan cuisine consists of three styles.Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy(热辣，干辣) flavor（味道）, fresh aroma（香味）and deep color. Common cooking techniques include stewing（炖）, frying（煎）, pot-roasting（烤）, braising （焖）, and smoking（熏）. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.The North and South Dietary differenceReferred to the differences of the North and South, we will first think of the Southern staple food is rice, Northern is flour. The staple food’s differents, causing the entire diet and eat huge’s differences.Small fine and large rough （精细与粗犷）From the amount of food, Southern majority is small but excellent, The north is multi but thick. It rains allthought the year in the south and a variety of vegetables are available.On the contrary we got only several vegetables when the winter comes.History of Hunan cuisineWhen it comes to the Hunan cuisine. What we all have in mind must be one adjective word -pungent. As one of China's most famous eight cuisines. Hunan cuisine has a long history of more than 2000 years. Hunan cuisine has assimilated a variety of local forms, eventually evolving into its own style. It contains 4,000 dishes now, among which over 300 dishes are very notable, such as Dong’an chicken (东安子鸡) and smoked pork with dried long green beans(干豆角蒸腊肉).Why pungent1．Geographic and weather factorsAs Hunan is located in the south-west of China. There have many rivers and lakes such as Dongting-lake. People here must suffer the wet environment. Pepper yield and quality are very impressive and very suitable for consumption in Hunan.2．the economic and circulation causesIn ancient times, Hunan is an economically and traffic underdeveloped regions. Some areas were especially poverty. Salt has always been expensive here. Pepper stimulate taste and with disinfection function, just as a substitute for salt.Hunan cuisine is known for its liberal use of chilly peppers, shallots（青葱）and garlic（大蒜）. Its dishes tend to be dry hot (干辣) or purely hot which distinguish from (hot and numbing 失去感觉的;麻辣的)in Sichuan cuisineCharacteroutput of the region, ingredients for Hunan dishes are many and varied. Hunan Cuisine isoften spicier by pure chili content, contains a larger variety of fresh ingredients, tends to be oilier, and is said to be purer and simpler in taste An obvious characteristic of Hunan cuisine, in general, Hunan cuisine uses smoked and cured goods in its dishes much more frequently.And the menu changes with the seasons is another feature of Hunan cuisine.Famous Food of Hunan cuisine1Steamed fish head with chopped pepper（剁椒鱼头）The dish is bright red in color and tastes delicious. It is prepared with the head of a bighead carp and spicy thick sauce is made according to a secret recipe.2 Mao’s b raised pork with soy sauce (毛氏红烧肉)Red-braised pork is a dish that in Hunan is inseparably bound up with the memory of Chairman Mao: many restaurants cal it “The Mao family’s red-braised pork.”Mao Zedong loved it, ate it frequently, and is said to have insisted his Huananese chefs cook it for him in Beijing. It’s a robust concoction, best eaten with a plain steamed rice and simple stir-fried vegetables, but the sweet, aromatic chunks of meat are irresistible and it’s always a favorite at my London dinner parties. In keeping with traditional Chinese gastronomy, which seeks to make a medical virtue out of every dietary predilection, the people of Mao’s home village, Shaoshan, recommend a red-braised pork as a health food: “Men eat it to build their brains,”Chairman Mao’s nephew Mao Anping assured me when I met him there a few years ago, “and ladies to make themselves more beautiful”. His friend and neighbor, the Shaoshan communist party secretary, told me he ate two bowlfuls a day to keep his intellect in shape.3 Dong’an Chicken(东安子鸡)Named by its material—the pullet (young hen)Was handed down more than 1000 years from Tang DynastyIs one of the most famous Hunan dishes.4 Spicy Salted Duck（酱板鸭）“Jiangbanya duck”(Changde Spicy and Salted Duck), a local delicacy with a special flavor, is famous all over the country. This delicacy is eye-catching in color, crisp in flesh, fragrant in sauce and savory in taste. It is highly nutritious, and it is also a good choice as dish that goes with wine. It is not only a common local snack but also a speciality in a banquet.5 Changsha Preserved Smelly Tofu（长沙臭豆腐）Changsha stinky tofu features: crisp but not paste, delicate but not greasy, tangy smell bad smell early, fine smell inviting aroma, with white bean curd and fresh, crisp Fried tofu fragrance and crunchy.6 Smoky flavours steamed together（腊味合蒸）Is made by smoked and cured pork(腊肉）、chicken（腊鸡）and fish（腊鱼).Is one of the traditional style dishes of hunan cuisine.Hunan CuisineHunan cuisine, sometimes called Xiang cuisine (湖南菜or 湘菜;), is generally considered in China as one of the eight main cooking styles. Hunan dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area.What is Hunan cuisine famous for?The cuisine gives priority to abundance, fatness, smoothness and moistness, mostly take chili as the main course. It not only has the saltiness of the North and the sweetness of the South, but also the hotness and sourness of local characteristics.It is characterized by fragrance, tenderness, clearness and crispness. Its selected materials are based on the principle of being fresh and cheap but good. The cuisine is especially particular about the tastiness of raw materials.Hunan cuisine has varied cooking techniques such as sautéing, stir-frying, steaming and smoking. It is especially good at "stewing" dishes. However, it is most skillful in braising and baking, by which dishes of original flavor can be cooked.Hunan cuisine is also famous for its excellence in cutting techniques, appearance and flavor. The dishes are changeable with all shapes. The special seasonings of the cuisine include soy sauce, tea seed oil, spicy oil, Chinese red pepper, fennel and cassia bark, which add color to the cuisine, which is noted for pungency. The Hunan chili is especially spicy, and local people have a preference for chili which they put in almost everything they eat.How do the geographical factors affect Hunan cuisine?Hunan is known as "the land of fish and rice". Like the west in latitude, it has the added bonus of lowlands for rice cultivation and a rich ocean's edge for fish. So rice and seafood is common in Hunan cuisine.Hunan food is hot because the climate is very humid, which makes it difficult for human body to eliminate moisture. Local people eat hot peppers to help remove excess dampness and cold in the body.What are the features of Hunan cuisine?Chili, pepper and shallot are usually necessaries in Hunan cuisine. The characteristic of Hunan cooking is the liberal use of chillis, which gives it thick and pungent flavor. Hunan cuisine is known for being dry hot or purely hot. Hunan cuisine is often spicier and contains a larger variety of ingredients. Chili, peppers, garlic and an unusual sauce, called "strange-flavor" sauce on somemenus, enliven many dishes, with a somewhat drier intensity than thatof their Sichuan counterparts.Sweetness, too, is a Hunan culinary passion, and honey sauces are favored in desserts such as water chestnut or cassia flower cakes.Another feature of Hunan cuisine is that the menu will change following the season's alternation. In a hot and humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer. In winter, a popular choice is the hot pot, for heating the blood in the cold months. A special hot pot called "lover's hot pot" is famous for splitting the pot into a spicy and a lighter side.What are the famous courses of Hunan cuisine?Representative dishes:Beer duck (啤酒鸭)Changsha-style rice vermicelli (长沙米粉)Changsha-style stinky tofu (长沙臭豆腐)Dong'an chicken (东安子鸡)"Dry-wok" chicken (干锅鸡)Home-style bean curd (家常豆腐)Lotus seeds in rock sugar syrup (冰糖湘莲)Mao's braised pork (毛氏红烧肉)Numbing-and-hot chicken (麻辣子鸡)Smoky flavours steamed together (腊味合蒸)Steamed fish heads in chili sauce (剁椒蒸鱼头)Stir-fried duck blood (炒血鸭)Stir-fried meat with douchi and chilli peppers (豆豉辣椒炒肉)Pearly meatballs (珍珠肉丸)Well-known Snacks:Pumpkin cakeFermented Bean CurdSisters‘Glutinous Rice BallsXiangtan RollHengyang Pailou Tangyuan (stuffed balls made of glutinous rice flour served in soup)Shrimp CakeRice TeaWhat is the established history of Hunan cuisine?The history of the cooking skills employed in the Hunan cuisine date back many centuries. As early as the Western Han Dynasty, 2,100 years ago, the cooking skills of Hunan cuisine reached a high standard. During the course of its history, Hunan cuisine assimilated a variety of cuisine styles, and then developed its own style. Now it contains more than 4,000 dishes, amongwhich over 300 dishes are very famous, such as fried chicken with Sichuan spicy sauce and smoked pork with dried long green beans.。
目 录中文摘要 (3)英文摘要 (4)1 引言 (8)1.1 选题缘由及意义 (8)1.2相关研究 (9)1.3研究方法 (11)1.4 语料说明 (11)2 中国饮食文化及湘菜概述 (12)2.1 中国饮食文化概述 (12)2.2 湘菜概述 (13)3 湘菜菜名词语研究 (15)3.1 饮食词语概述 (15)3.2湘菜菜名词语的命名分析 (16)3.2.1写实型的湘菜菜名 (16)3.2.2写意型的湘菜菜名 (23)3.3湘菜菜名词语的英译分析 (24)3.3.1 湘菜菜名词语英译的原则 (25)3.3.2湘菜菜名词语英译的方式 (26)3.4湘菜菜名词语体现的湖湘文化 (30)3.4.1湘菜菜名词语体现了淳朴务实的理念 (30)3.4.2 湘菜菜名词语体现了多元包融的理念 (31)3.4.3 湘菜菜名词语体现了湖湘的人文情怀 (32)3.4.4 湘菜菜名词语体现了丰饶的湖湘物产 (32)4 对外汉语教学中的湘菜菜名词语教学 (33)4.1 对外汉语教学中的词语教学 (33)4.2对外汉语教学中湘菜菜名词语教学的意义 (35)4.2.1扩大汉语词汇量 (35)4.2.2加深对汉语词语的理解 (36)4.2.3利于更好地进行交际 (37)4.2.4增强对湖湘文化的了解 (37)4.3湘菜菜名词语的教学策略及案例 (38)4.3.1教学策略 (38)4.3.2教学案例 (44)5结语 (46)参考文献 (47)附录 (48)致谢 (56)1 引言1.1选题缘由及意义在2016年下学期，笔者曾给来自加拿大的13位留学生上过三次中国烹饪课，这几次的课是针对学生对中国饮食文化感兴趣而开设的，所以本人就结合实际情况，这三次课主要是向他们介绍了几道简单易烹制的湘菜，并与学生一起动手制作这几道菜肴。
根据学生的主要学习目的是掌握汉语语言知识及了解相关中国文化知识，本人以几个湘菜菜名为切入点，让学生在轻松活跃的氛围中，向他们讲解了这些菜名涉及的词语、读音及其表示菜肴的基本信息等等。
湘菜名词标准英译发布“湘菜：中国⼋⼤菜系之⼀，是我国历史悠久的⼀个地⽅风味菜。
湘西菜擅长⾹酸辣，具有浓郁的⼭乡风味。
湘西多⼭，盛产笋、蕈和⼭珍野味；湘东南为丘陵和盆地，家牧副渔发达；湘北是著名的洞庭湖平原，素称"鱼⽶之乡"。
HunanCuisine, with long history and extensive praise, is one of the most well-knowneight local styles of cooking in China. It is famous for its fragrant, delicateand pepery flavor. The raw materia of Hunan Cuisine, from the moutainous areaand rural area, contains no toxic or harmful elements for human health. HunanCuisine is called XiangCai in Chinese, named after its producing place HunanProvince, the mountainous west of which teems with bamboo shoot, mushroom andother wild tastes; the southeast, dotted with hills and basins, well developeddomestic fowls, stock raising, fishery and etc.; the north area of Hunan, famedas A Land of Fish and Rice, is the famous Dongting Lake Plain经典湘菜菜名1、姊妹团⼦：Steamed Glutinous Rice Ball (with meat/sugar in it)2、发丝⽜百叶：Quick-fried julienne ox tripe(oneof the Islamic dishes)3、剁椒鱼头：Steamed fish head with choppedpepper4、⽑⽒红烧⾁：Braised Pork5、东安⼦鸡：Dong’an chicken6、洞庭酱板鸭：Spicy Salted Duck7、尖椒⽪蛋：Preserved Egg wih Hot Pepper8、⿇辣⼦鸡：Chicken with cayenne pepper9、腊味合蒸：Steamed Multiple Preserved Hamss(withcured meat, fish and chicken)10、洞庭⾦龟：Simmered Dongting turtle(begood for ladies and children)11、⽹油叉烧洞庭桂鱼：Barbecued Dongting Mandarin Fish12、蝴蝶飘海：Hotpot of snakeheaded fishslices as butterflies out of the soup13、红烧寒菌：Braised Mushrooms14、板栗烧菜⼼：Braised Chestnut and GreenCabbage15、炒⾎鸭：Fried duck pieces together withits blood in peanut oil16、宁乡⼝味蛇：Ningxiang tasted snake meat17、⾦鱼戏莲：Oil-fried squid files andsteamed shrimp meat, albumen and lima bean18、岳阳姜辣蛇：Steamed nontoxic black-tailsnake with ginger and cayenne pepper19、永州⾎鸭：Yongzhou fried duck piecestogether with its blood and balsam pear20、⾯包全鸭：Deep-fried bread and fullcourse duck21、油辣冬笋尖：Fried Winter Bamboo Shoots22、五元神仙鸡：Steamed whole hen with litchi, longan,jujube, lotus and medlar23、醉鱼⼲：Dried fish pieces with alcohol24、芥末薄⽚⾁：Boiled hammed pork slices with musturd andsoft green beans25、⼲椒鹅肠： Goose gut with paprika（ready-to-eat）26、脆萝⼘⽪：Preservedcrisp radish cortex27、⼿撕蒜苗：Fragments of Garlic boltwithout using knife28、洞庭⼩炒⾁：Sautéed Pork，Dongtingstyle29、青椒剔⾻⾁：Boneless Pork with Green Pepper30、粉蒸⾁：Steamed Pork with Rice31、红椒酿⾁：Pork Stuffing with Red Pepper32、孜然⼨⾻：Sautéed Spare Ribs with Cumin33、油⾖腐烧腊⾁：Fried Tofu with Preserved Pork34、萝⼘⼲炒腊⾁：Sautéed Gristles Preserved Pork with Pickled Turnip35、爆炒肚丝：Sautéed Shredded Pig Trip36、酸辣腰花：Hot and Sour Pig Kidney37、⼩炒蹄花：Sauteed joint of pork in brownsauce38、⾛油猪蹄：Braised Pig Knuckle in Brown Sauce39、⼩炒⿊⼭⽺：Sautéed Sliced Lamb with Pepper and Parsley40、⽟⽶烧⽜肚：Braised Trip with Sweet Corn41、魔芋煨⽜腩：Stewed Beef Brisket with Moyu42、洞庭炭烧狗⾁：Dongting BBQ Spare Dog43、芷江鸭：Zhijiang Duck(stewed )44、蒜蓉红菜苔：Garlic with Red Vegetables45、青⾖⾓炒茄⼦：Green String Beans with Eggplant46、葱油⾦针菇：Golden Mushroom with ScallionOil47、攸县⾹⼲：Dried Tofu ，Youxian Style48、油炝板栗：Chestnuts49、平锅煎⾖腐：Fried Tofu by Pan50、长沙臭⾖腐：Changsha Preserved Smelly Tofu。
《中文菜名英文译法》讨论稿
在翻译中文菜名成英文时，可以采取直译或意译的方式。
直译
是指将中文菜名直接翻译成英文，如“鱼香肉丝”翻译为“Shredded Pork with Garlic Sauce”。
意译则是根据菜品的特点
和口感进行翻译，如“宫保鸡丁”翻译为“Kung Pao Chicken”。
在选择翻译方式时，需要根据具体情况和菜品特点进行综合考虑，
确保翻译准确、贴切。
另外，考虑到不同地区的口味和文化背景差异，有时候需要对
菜名进行适当的调整，以便更好地迎合英文读者的口味和习惯。
比如，将“红烧肉”翻译成“Braised Pork Belly”，更能够让英文
读者直观地了解菜品的烹饪方式和口味特点。
总的来说，翻译中文菜名成英文需要综合考虑文化、语言、口
味等多方面因素，确保翻译准确、地道、贴切。
这不仅有助于促进
中餐文化在国际上的传播，也能够增进不同文化之间的交流与理解。
希望我们能够在这个讨论稿中找到更多共识和创新点，为中文菜名
的英文翻译提供更好的参考和指导。
Cultural BackgroundHunan cuisine, sometimes called Xiang cuisine (Chinese: 湖南菜or 湘菜), consists of the cuisines of the Xiang River region, Dong ting Lake and western Hunan Province, in China. Hunan cuisine consists of three styles.Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy(热辣，干辣) flavor（味道）, fresh aroma（香味）and deep color. Common cooking techniques include stewing（炖）, frying（煎）, pot-roasting（烤）, braising （焖）, and smoking（熏）. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.The North and South Dietary differenceReferred to the differences of the North and South, we will first think of the Southern staple food is rice, Northern is flour. The staple food’s differents, causing the entire diet and eat huge’s differences.Small fine and large rough （精细与粗犷）From the amount of food, Southern majority is small but excellent, The north is multi but thick. It rains allthought the year in the south and a variety of vegetables are available.On the contrary we got only several vegetables when the winter comes.History of Hunan cuisineWhen it comes to the Hunan cuisine. What we all have in mind must be one adjective word -pungent. As one of China's most famous eight cuisines. Hunan cuisine has a long history of more than 2000 years. Hunan cuisine has assimilated a variety of local forms, eventually evolving into its own style. It contains 4,000 dishes now, among which over 300 dishes are very notable, such as Dong’an chicken (东安子鸡) and smoked pork with dried long green beans(干豆角蒸腊肉).Why pungent1．Geographic and weather factorsAs Hunan is located in the south-west of China. There have many rivers and lakes such as Dongting-lake. People here must suffer the wet environment. Pepper yield and quality are very impressive and very suitable for consumption in Hunan.2．the economic and circulation causesIn ancient times, Hunan is an economically and traffic underdeveloped regions. Some areas were especially poverty. Salt has always been expensive here. Pepper stimulate taste and with disinfection function, just as a substitute for salt.Hunan cuisine is known for its liberal use of chilly peppers, shallots（青葱）and garlic（大蒜）. Its dishes tend to be dry hot (干辣) or purely hot which distinguish from (hot and numbing 失去感觉的;麻辣的)in Sichuan cuisineCharacteroutput of the region, ingredients for Hunan dishes are many and varied. Hunan Cuisine isoften spicier by pure chili content, contains a larger variety of fresh ingredients, tends to be oilier, and is said to be purer and simpler in taste An obvious characteristic of Hunan cuisine, in general, Hunan cuisine uses smoked and cured goods in its dishes much more frequently.And the menu changes with the seasons is another feature of Hunan cuisine.Famous Food of Hunan cuisine1Steamed fish head with chopped pepper（剁椒鱼头）The dish is bright red in color and tastes delicious. It is prepared with the head of a bighead carp and spicy thick sauce is made according to a secret recipe.2 Mao’s b raised pork with soy sauce (毛氏红烧肉)Red-braised pork is a dish that in Hunan is inseparably bound up with the memory of Chairman Mao: many restaurants cal it “The Mao family’s red-braised pork.”Mao Zedong loved it, ate it frequently, and is said to have insisted his Huananese chefs cook it for him in Beijing. It’s a robust concoction, best eaten with a plain steamed rice and simple stir-fried vegetables, but the sweet, aromatic chunks of meat are irresistible and it’s always a favorite at my London dinner parties. In keeping with traditional Chinese gastronomy, which seeks to make a medical virtue out of every dietary predilection, the people of Mao’s home village, Shaoshan, recommend a red-braised pork as a health food: “Men eat it to build their brains,”Chairman Mao’s nephew Mao Anping assured me when I met him there a few years ago, “and ladies to make themselves more beautiful”. His friend and neighbor, the Shaoshan communist party secretary, told me he ate two bowlfuls a day to keep his intellect in shape.3 Dong’an Chicken(东安子鸡)Named by its material—the pullet (young hen)Was handed down more than 1000 years from Tang DynastyIs one of the most famous Hunan dishes.4 Spicy Salted Duck（酱板鸭）“Jiangbanya duck”(Changde Spicy and Salted Duck), a local delicacy with a special flavor, is famous all over the country. This delicacy is eye-catching in color, crisp in flesh, fragrant in sauce and savory in taste. It is highly nutritious, and it is also a good choice as dish that goes with wine. It is not only a common local snack but also a speciality in a banquet.5 Changsha Preserved Smelly Tofu（长沙臭豆腐）Changsha stinky tofu features: crisp but not paste, delicate but not greasy, tangy smell bad smell early, fine smell inviting aroma, with white bean curd and fresh, crisp Fried tofu fragrance and crunchy.6 Smoky flavours steamed together（腊味合蒸）Is made by smoked and cured pork(腊肉）、chicken（腊鸡）and fish（腊鱼).Is one of the traditional style dishes of hunan cuisine.Hunan CuisineHunan cuisine, sometimes called Xiang cuisine (湖南菜or 湘菜;), is generally considered in China as one of the eight main cooking styles. Hunan dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area.What is Hunan cuisine famous for?The cuisine gives priority to abundance, fatness, smoothness and moistness, mostly take chili as the main course. It not only has the saltiness of the North and the sweetness of the South, but also the hotness and sourness of local characteristics.It is characterized by fragrance, tenderness, clearness and crispness. Its selected materials are based on the principle of being fresh and cheap but good. The cuisine is especially particular about the tastiness of raw materials.Hunan cuisine has varied cooking techniques such as sautéing, stir-frying, steaming and smoking. It is especially good at "stewing" dishes. However, it is most skillful in braising and baking, by which dishes of original flavor can be cooked.Hunan cuisine is also famous for its excellence in cutting techniques, appearance and flavor. The dishes are changeable with all shapes. The special seasonings of the cuisine include soy sauce, tea seed oil, spicy oil, Chinese red pepper, fennel and cassia bark, which add color to the cuisine, which is noted for pungency. The Hunan chili is especially spicy, and local people have a preference for chili which they put in almost everything they eat.How do the geographical factors affect Hunan cuisine?Hunan is known as "the land of fish and rice". Like the west in latitude, it has the added bonus of lowlands for rice cultivation and a rich ocean's edge for fish. So rice and seafood is common in Hunan cuisine.Hunan food is hot because the climate is very humid, which makes it difficult for human body to eliminate moisture. Local people eat hot peppers to help remove excess dampness and cold in the body.What are the features of Hunan cuisine?Chili, pepper and shallot are usually necessaries in Hunan cuisine. The characteristic of Hunan cooking is the liberal use of chillis, which gives it thick and pungent flavor. Hunan cuisine is known for being dry hot or purely hot. Hunan cuisine is often spicier and contains a larger variety of ingredients. Chili, peppers, garlic and an unusual sauce, called "strange-flavor" sauce on somemenus, enliven many dishes, with a somewhat drier intensity than thatof their Sichuan counterparts.Sweetness, too, is a Hunan culinary passion, and honey sauces are favored in desserts such as water chestnut or cassia flower cakes.Another feature of Hunan cuisine is that the menu will change following the season's alternation. In a hot and humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer. In winter, a popular choice is the hot pot, for heating the blood in the cold months. A special hot pot called "lover's hot pot" is famous for splitting the pot into a spicy and a lighter side.What are the famous courses of Hunan cuisine?Representative dishes:Beer duck (啤酒鸭)Changsha-style rice vermicelli (长沙米粉)Changsha-style stinky tofu (长沙臭豆腐)Dong'an chicken (东安子鸡)"Dry-wok" chicken (干锅鸡)Home-style bean curd (家常豆腐)Lotus seeds in rock sugar syrup (冰糖湘莲)Mao's braised pork (毛氏红烧肉)Numbing-and-hot chicken (麻辣子鸡)Smoky flavours steamed together (腊味合蒸)Steamed fish heads in chili sauce (剁椒蒸鱼头)Stir-fried duck blood (炒血鸭)Stir-fried meat with douchi and chilli peppers (豆豉辣椒炒肉)Pearly meatballs (珍珠肉丸)Well-known Snacks:Pumpkin cakeFermented Bean CurdSisters‘Glutinous Rice BallsXiangtan RollHengyang Pailou Tangyuan (stuffed balls made of glutinous rice flour served in soup)Shrimp CakeRice TeaWhat is the established history of Hunan cuisine?The history of the cooking skills employed in the Hunan cuisine date back many centuries. As early as the Western Han Dynasty, 2,100 years ago, the cooking skills of Hunan cuisine reached a high standard. During the course of its history, Hunan cuisine assimilated a variety of cuisine styles, and then developed its own style. Now it contains more than 4,000 dishes, amongwhich over 300 dishes are very famous, such as fried chicken with Sichuan spicy sauce and smoked pork with dried long green beans.。
探秘中餐菜名官方英文翻译：中餐礼仪有讲究丸子是“四个欢乐的肉球”，驴打滚儿成了“一头翻滚的毛驴”，夫妻肺片被翻译成“丈夫和妻子的肺切片”——老外们看到这里估计已经拍桌而起了。
中餐文化博大精深，可惜美食未有“美名”，传到外国友人那儿时常弄出令人啼笑皆非的效果。
近日，北京市外办出版了《美食译苑——中文菜单英文译法》为2158种中餐菜式正名，让我们一起看看这些菜的新英文名，以及名字从何而来吧！一、官方译名的翻译原则中餐菜单的翻译涉及内容颇多。
不仅要考虑菜品的原料、烹饪方法，还要照顾到人名、地名和一些特有品名的叫法。
北京市外办公布的官方菜单译名中，对中文菜单的英译都采用了什么样的翻译原则呢？以主料为主，配料或配汁为辅的翻译原则1. 菜肴的主料和配料主料(名称/形状)+ with + 配料如：松仁香菇Chinese Mushrooms with Pine Nuts2. 菜肴的主料和配汁主料+ with / in + 汤汁(Sauce) 如：冰梅凉瓜Bitter Melon in Plum Sauce以烹制方法为主，原料为辅的翻译原则1. 菜肴的做法和主料做法(动词过去分词)+ 主料(名称/形状) 如：拌双耳Tossed Black and White Fungus2. 菜肴的做法、主料和配料做法(动词过去分词) + 主料(名称/形状)+ 配料如：豌豆辣牛肉Sautéed Spicy Beef and Green Peas3. 菜肴的做法、主料和汤汁做法(动词过去分词) + 主料(名称/形状)+ with / in + 汤汁如：川北凉粉Tossed Clear Noodles with Chili Sauce以形状、口感为主，原料为辅的翻译原则1. 菜肴形状或口感以及主配料形状/口感+ 主料如：玉兔馒头Rabbit-Shaped Mantou2. 菜肴的做法、形状或口感、做法以及主配料做法(动词过去分词)+ 形状/口感+ 主料+ 配料如：小炒黑山羊Sautéed Sliced Lamb with Pepper and Parsley以人名、地名为主，原料为辅的翻译原则1. 菜肴的创始人(发源地)和主料人名(地名)+ 主料如：麻婆豆腐Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce)2. 介绍菜肴的创始人(发源地)、主配料及做法做法(动词过去式)+ 主辅料+ 人名/地名+ Style 如：四川辣子鸡Spicy Chicken, Sichuan Style体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则1. 具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。
湘菜英文介绍一提到湘菜，大家一定会想到这些~~ 对，湘菜就是一个字，辣～可是你们知道湘菜辣的起源是什么吗,When it comes to the Hunan cuisine [kw??zin], what we all have in mindmust be one adjective [?æd??kt?v] word --pungent [?p?nd??nt],then do you know the origin why Hunan cuisine is so hot?我们先去看看洞庭湖畔有什么好吃的~~因为洞庭湖盛产莲花，因此以莲花和莲子做成的菜是一大特色Firstly ,let's see what delicious food we have in Dongting Lake. As we all know , Dongting Lake teems with lotus,so one of the characteristics [?kærikt??ristiks] of food in Dongting Lake is that the food is made of lotus [?lot?s] and lotus seed. [sid]再去看看湘江流域~~ 提到省会长沙，最不可错过的就是臭豆腐了，然后再是口味虾，当然长沙米粉也是湖南人早餐的最爱，糖油粑粑的原料很简单，糖，油，面粉，但是味道却也毫不逊色Coming to the Xiangjiang River Basin [?bes?n], delicious snacks you can't miss most is bean curd with odor in the provincial pr??v?n??l]capital [?kæp?tl] Changsha, as well as shrimps.Of course,rice noddles of Changsha in breakfast time is the the most popular food, while cake with syrup [?s?r?p, ?s?- sauce [s?s],simply made of sugar oil and flour[fla?r],if not more than, is as toothsome as rice noodles.然后是湘江边的另一重要城市，湘潭，这里有毛主席最爱吃的毛家红烧肉，辣到你话都说不出的剁椒鱼头，东安子鸡位列八大湘菜之列，有悠久的历史As for another city besides Xiangjiang river-Xiangtan,where Chairman Mao were born, you can eat bouilli which Chairman Mao deeply falls in love with; you can enjoy stir fry head with chopped hot chili, making you not be able to say anything after eating for its peppery taste;you can also have Dong Zi An Chicken with long history, which among the best 8 in Hunan cuisine .最后是美丽的湘西山区，湖南人喜欢吃腊肉，腊味合蒸里有腊鱼，腊肉，腊鸡，是这一习惯的典型代表，血粑鸭里的鸭血块总是让人回味无穷，还有特色素材，米豆腐和外婆菜，外婆菜是用山里的各种野菜做成Finally, let's appreciate the food in beautiful western Hunan's mountainous. As Hunan people prefer waxed meat, the special cuisine in this area called Steamed Multiple P reserved Hams contains preserved fish,waxed meat and preserved chicken. Duck blood can always make people have an endless savor . The mountainous not only have excellent food, but also it posses special food material,like rice tofu,grandmothers' vegetable made of various [?v?ri?s, ?vær-] potherbs湘菜还有很多美味，这里不能一一列举，希望大家以后来湖南品尝美食So many delicious food in Hunan that i can't cite one by one, hope you can come to Hunan yourself and enjoy foods.余李婷貌似你第一段最后的问句和后面有没有关系啊。
