中国菜翻译方法- Culture-Chinese__ Food.pptVIP

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 shr