笔译Lesson9.pptVIP

Lesson 9 A Bite of Translation Directions Classification Translating Versions Methods Classification A: 泡椒凤爪 黄花素鸡 豆豉鲫鱼 皮蛋豆腐 香椿豆腐 B: 卤鸡蛋 炸花生米 白切鸡 火爆腰花 红烧蹄盘 清蒸猪脑 C: 麻辣肚丝 糖醋排骨 五香牛肉 酸辣蕨根粉 鱼香肉丝 D: 德州扒鸡 川味小炒 毛家红烧肉 台式蛋黄肉 E: 竹筒腊肉 南瓜茄子煲 铁板牛肉 砂锅排骨土豆 A: 泡椒凤爪 黄花素鸡 豆豉鲫鱼 皮蛋豆腐 香椿豆腐 泡椒凤爪 Chicken Feet with Pickled Peppers 黄花素鸡 Dried Tofu with Day Lily 豆豉鲫鱼 Crucian Carp with Black Bean Sauce 皮蛋豆腐 Tofu with Preserved Eggs 香椿豆腐 Tofu with Chinese Toon 木耳肉片 Sautéed Sliced Pork with Black Fungus and Eggs 泡椒鸭丝 Shredded Duck with Pickled Peppers 青椒花生米 Deep-Fried Peanuts with Green Pepper 青豌豆肉丁 Sautéed Diced Pork with Green Peas 烹饪方式 煎 fried 熏 smoked 烤 roast 炸 deep-fried 红烧 braised 炖 stewed 蒸 steamed 炒 stir-fried B: 卤鸡蛋 炸花生米 白切鸡 火爆腰花 红烧蹄筋 清蒸猪脑 卤水鸡蛋 Marinated Eggs 炸花生米 Deep-Fried Peanuts 白切鸡 Sliced Boiled Chicken (Served with Soy Sauce, Ginger Sauce or Ginger and Scallion Sauce) 火爆腰花 Sautéed Pig Kidney 红烧蹄筋 Braised Pig Tendon in Brown Sauce 清蒸猪脑 Steamed Pig Brains 猪肉炖粉条 Braised Pork with Vermicelli 酱烧排骨 Braised Spare Ribs in Brown Sauce 主料是浸在汤汁或配料中时，使用in连接。 凉拌黄瓜Cucumber in Sauce 汤汁或蘸料和主料是分开的，或是后浇在主菜上的，则用with连接。 如：海鲜乌冬汤面 Japanese Noodle Soup with Seafood C: 麻辣肚丝 糖醋排骨 五香牛肉 酸辣蕨根粉 鱼香肉丝 麻辣肚丝 Shredded Pork Tripe in Chili Sauce 糖醋排骨 Sweet and Sour Spare Ribs 五香牛肉 Spiced Beef 酸辣蕨根粉 Hot and Sour Fern Root Noodles 鱼香肉丝 Yu-Shiang Shredded Pork (Sautéed with Spicy Garlic Sauce) D: 德州扒鸡 川味小炒 毛家红烧肉 台式蛋黄肉 德州扒鸡 Braised Chicken, Dezhou Style 川味小炒 Shredded Pork with Vegetables, Sichuan Style 毛家红烧肉 Braised Pork，Mao’s Family Style (One of Chairman Mao’s Favorite Dishes） 台式蛋黄肉 Steamed Pork with Salted Egg, Taiwan Style E: 竹筒腊肉 南瓜茄子煲 铁板牛肉 砂锅排骨土豆 竹筒腊肉 Steamed Preserved Pork Steamed in Bamboo Tube 南瓜茄子煲 Stewed eggplant with Pumpkin in Casserole 铁板牛肉 Beef Steak Served on a Sizzling Iron Plate 砂锅排骨土豆 Stewed Spare Ribs and Potatoes in Casserole 麻婆豆腐 民间译法: Beancurd made by a pock marked woman 满脸雀斑的女人制作的豆腐 官方译法: Mapo