中国文化英文PPT之中国菜Chinese cuisinePPT.ppt

Jiangsu-zhejiang cuisine The cuisine is popular in the middle and lower reaches of the Yangtze River and is characteristically sweet. It this school of cuisine, chefs are known for their skills in handing the cleaver and their predilection for light coloring and flavor. Typical Dishes of Jiangsu Cuisine 牡蛎跑蛋 蜜汁灌藕 咸菜大汤黄鱼 冰糖甲鱼 龙井虾仁 抢蟹 Translation of Chinese Cuisine Significance: 英文菜单是中国饮食文化的名片; 但是中餐菜名翻译难度很大 。 Current situation: 饭店英文菜单要么空缺；要么是Chinglish，其各式译本 “比中国菜还要丰富” 。 很多人是慕中餐之名而来，但一张云山雾罩的菜单，足以让人一头雾水，不知所措。如云吞，有饭店译成“吞下云彩”，鸡蛋汤译成“日升洞庭湖”，口水鸡Slobbering Chicken，外国人按字面意思会理解为“唾液鸡肉”。拔丝地瓜Wire pulling Sweet Potato，外国人不明白甜薯与正在拉起来的线有何关联。 More examples: 生鱼块 Chop the strange fish（砍那些陌生的鱼） 童子鸡 Chicken without sexual life（还没有性生活的鸡） 驴打滾 Rolling donkey（翻滾的驴子） 四喜丸子 Four glad meatballs（四个高兴的丸子） 生鱼块 sashimi (sliced raw fish) 童子鸡 pullet (spring chicken) 驴打滾 soybean cake 四喜丸子 meatballs Translation methods Basic rules: To translate the Chinese dishes appropriately, First, we should show the main ingredients used and the main cooking techniques; Then, the “color, flavor, taste”; Lastly, if there are some history legends, we should introduce them to the guests concisely. There are 4 ways to translate the Chinese dishes: Literal translation 直译类 Free translation 意译类 Literal + free translation 直译+意译类 Literal + annotation 直译+注释类 全聚德奥运主题菜 直译类： 1. 烹调法+主料名 Smoked fish 熏鱼 Steamed mandarin fish 清蒸桂鱼 Fried crab meat 炒蟹粉 2. 烹调法+主料+with+配料 Fried squid with fresh bamboo shoots 冬笋炒鱿鱼 Fried winter mushroom with green cabbage 冬菇菜心 Fried noodles with seafood 海鲜皇炒面 3. 烹调法+主料+with / in + 调料 Braised chicken with wine sauce 葡汁全鸡 Stewed turtle in clear soup 清炖甲鱼 Fried spring chicken with vinegar sauce 醋溜子鸡 4. 烹调法+加工法+主料+with / in +调料/配料 Fried sliced chicken with chicken liver 凤肝鸡片 Fried shredded beef with onion 洋葱牛肉丝 Fired sliced beef with tomato sauce 茄汁牛肉片 意译类： 中式菜肴名称讲究典雅，富寓意，名称具吉祥如意或艺术造型。 方法：舍形或舍音求意，将其原料和烹调方法照实译出。 eg: 炸响铃 霸王别姬 蚂蚁上树 deep-fried beancurd skin stewed turtle and chicken be