菜谱的翻译创新.pptVIP

菜谱的翻译 Menu Translation 一、菜谱翻译的常见问题 1、译名混乱不统一 天津狗不理包子 Tianjin goubuli baozi Tianjin goubuli stuffed bun Tianjin go believe baozi 回锅肉 Twice-cooked pork Twice-cooked spicy pork slices Double sauteed pork Hui guo rou 2、理解错误导致的误译 夫妻肺片 husband and wife’s lung slice (错) couple sliced beef in chili sauce (对) 童子鸡 chicken without sexual life (错) spring chicken (对) 口水鸡 slobbering chicken (错) steamed chicken in chili sauce (对) 3、背景信息差异导致的理解困难 毛家红烧肉 braised meat of Mao’s family (差) braised pork, Mao’s family style (one of Chairman Mao’s favorite dishes) (好) 霸王别姬 the king saying good-bye to his beauty (差) 佛跳墙 fotiaoqiang (差) the Buddha jumped the wall (差) 二、中菜谱的常见英译法 1、音译 2、意译 3、直译 4、释译 5、变译 6、加注 三、中式菜肴的常见烹饪法和常见口味 （一）常见烹饪法 干炸 to dry; to dee-fry 油炸 to cook in boiling oil 炒 to saute;to stir-fry 清炒 to saute (plainly) 烩 to assort 煎 to pan fry (in boiling oil) 卤 to bittern; to boil in soy sauce; to stew in the master sauce or in light brine 焖 to braise; fricassed 爆炒（熘） to quick-fry 回锅 twice-cooked 软炸 soft deep-fry 酥炸 crisp deep-fry 烤焦 / 烙黄 searing 烧 to burn 煮 boiling 涮 instant boiling 烫（白灼） scalding 炙 to broil / to grill 明火烧烤的 skewered 叉烧的 spit-roasted 干烧的 dry braised 涂油烤的 basting 加辣味烧烤的 devilled 拔丝 candied floss 熏制的 smoked 腌制的（腊制的） cured 水煮的 poaching （二）常见口味 甜 sweet 酸 sour / acid (vinegar) 苦 bitter 辣 hot; pungent; spicy; peppery 麻 spicy 香 fragrant; aroma; pleasant to the taste 脆 crispy 酥 short 嫩 tender; half done 老 tough; hard; well-done; over-done 腥 fishy; smelly 臭 stink