菜单翻译.pptVIP

How to translate Chinese dishes into English 孟诗纯 罗芳 廖翌钦 王露曼 Please pay attention! “四喜丸子”被翻译成“四个高兴的肉团”、“红烧狮子头”被译成“烧红了的狮子头”、“麻婆豆腐”被译成“麻脸的女人做的豆腐”……国内的很多餐馆推出了双语菜单，但闹出了国际笑话。 出自香港天水园满庭芳海鲜酒家的菜谱。 猪下青=pig under the green(这个是青下猪吧？) 鲜猪爽肚=fresh shuang belly pig 黄沙猪润=huangsha pig run 　 走地鸡片=sliced chicken go to　 花姿片=Tzu-film flowers 玉子豆腐=yu son of toufu 九肚鱼=nine fish belly 手打墨鱼丸=Mexican hand fighting fish 粉丝=fans So ,how to translate the Chinese dishes into idiomatic English ? 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 Chinese dishes, usually by raw meal cooking methods, the aroma, founder of the fractal dishes or origin, etc. This reflects the contents and features dishes named method called meticulous nomenclature, in addition to reflect the profound meaning dishes disconnection nomenclature.Due to the differences between English and Chinese, Chinese dishes translate into English by the time, should adopt the method of naming, the cookingmethods, the raw material, and the taste of food, so that the translation as a guest. In order to make everyone better to grasp the skills, especially in translation . some formulas are presented here, for your reference. context 一、以主料开头的翻译方法 以用料为主的翻译——主要介绍菜肴的主料和配料，先写好其中的鸡肉、牛肉或海鲜的种类名称，再加上青菜、果仁等配料的名称，像香菇(BLACK　MASHROOM)、鲜笋(BAMBOO　SHOOT)都是中餐常用的材料，外国人多数不会大惊小怪，会照吃不误。 1.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 beancurd 西红柿炒蛋Scrambled egg with tomato 2.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 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以烹饪法为主的翻译把常用的煎炒烹炸方式译入菜名，既符合中国菜的传统，又能显示中国菜的制作艺术。菜肴爆炒的浓香、油炸的酥脆、清蒸的清淡都可以充分在文字中显示出来。 在海外，红烧一般会明说是用酱油(SOY　BEAN　SAUCE)做的，而不是笼统地说是BROWN SAUCE，这样不喜欢酱油的外国人就可以不点这道菜了 1.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 2.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 c