中国菜的翻译方法- Culture-Chinese__ Food.ppt

Lecture 5 Preparatory Steps for C-E Translation of Chinese Dishes  1. Terms of Cutting 2. Terms of Cooking 3. Terms of Materials 1. Terms for Cutting Food 切、削：cutting 切片：slicing 切丝：shredding 切碎：mincing 切丁：dicing 切柳：filleting 去骨：boning 去皮：skinning 刮鳞：scaling 2. Terms of Cooking 烧： braising 煮： boiling 蒸： steaming 炖/煨/焖： stewing/simmering 烤/烘： roasting/grilling/baking 白灼： scalding 3. Terms of Materials and Ingredients 大蒜 garlic 生姜 ginger 葱 spring onions 大葱 leeks 绿豆芽 bean sprouts 豆腐 bean curd / Tofu 羊肉 mutton 4. Ways of Translating Chinese Dishes 直译法 (1) 烹调法+主料 爆虾：quick-fried shrimps 煨牛肉：simmered beef 涮羊肉：instant boilded mutton 炒腰片：fried sliced pig’s kidney 清蒸鳜鱼/桂鱼：steamed Mandarin fish (2) 烹调法+主菜名+with+配料名 炖栗子鸡：stewed chicken with chestnuts 干烧明虾：fried prawns with pepper sauce 奶油鱼肚：fried fish maw with cream sauce 笋菇鸡丁：fried chicken cubes with bamboo shoots and mushrooms 素什锦炒豆腐：braised bean curd with mixed vegetables 腐乳汁烧肉：stewed pork with fermented / preserved bean curd 冬笋炒鱿鱼：fried squid with fresh bamboo shoots 意译法 （舍形取意） 龙凤会：stewed snake and chicken 全家福：stewed assorted meats / hotchpotch 游龙戏凤：stir-fried prawns and chicken 直译+注释 （1）地名/人名+食材/烹饪方法 东坡肉：Dongpo braised pork 北京烤鸭：Beijing roast duck 西湖醋鱼：West Lake vinegar fish 宫保鸡丁：Kungbao Chicken / fried diced chicken in Sichuan style 东江酿豆腐：bean curd stuffed with minced pork in Dongjiang style (2) 译名+注释 佛跳墙：Fotiaoqiang / Monk Jumping Over the Wall (assorted meat and vegetables cooked in embers) 叫花鸡：beggars chicken (baked mud-coated chicken) * * On Translation of Chinese Dishes 炒： stir-frying 煎： pan-frying 爆： quick-frying 炸： deep-frying 熏： smoking 味精 Monosidum glutamate 花椒Chinese red pepper 酱油 soy sauce 醋 vinegar 淀粉 cornstarch 麻油 sesame oil 蚝油oyster sauce 胡椒 pepper 辣椒粉 red chilly powder