Functional Skill：Expressing Names of Chinese Dishes (Part One)
(中餐菜谱翻译法)
中餐菜谱不容易翻译，原因是中国人的饮食文化比较发达，对菜名特别讲究。菜谱翻译的核心内容是菜用什么原料做成，因为外国人在餐桌上最关心的是吃什么东西。其次要讲清楚的是菜的用料、刀法和烹调方法。由此可见，要译好菜谱，就必须知道一些主要的用料、刀法、烹调方法及某些准备步骤。
1. 常见的用料
鸡chicken 鸭duck 鹅goose 鱼类fish 肉类meat 猪肉pork 牛肉beef 小牛肉veal 羊肉mutton 小羊肉lamb 牛尾oxtail 里脊fillet 排骨spareribs 腰子kidney 肚子tripe 肝liver 舌tongue 下水offals 蹄子trotter 甲鱼turtle 鸡什giblets 鹿肉venison 鸡脯chicken breast 螃蟹crab 海味seafood 虾shrimp 干贝scallop 海螺whelk 鱿鱼squid 海蜇jellyfish 黄鳝finless eel 鹌鹑quail 野味game 兔rabbit 鸽pigeon 田鸡frog 龙虾lobster 牡蛎oyster 田螺snail 火腿ham 蛇snake 腌肉bacon 香肠sausage 熊掌bear’s paw 鱼翅shark’s fin 燕窝bird’s nest
2. 切煮前的准备工作
去骨 boning 例如，去骨鸭掌 boned duck webs 打鳞 scaling 例如，去鳞鱼 scaled fish 剥/去皮skinning 例如，去皮田鸡 skinned frogs 脱壳 shelling 例如，虾仁 shelled shrimps 腌制 pickling 例如，咸酸菜 pickled vegetables
3. 常用刀法及用料形状 （1） 常用刀法
切片 slice 切丝 shred 切丁dice 切柳 fillet 切碎 mince 捣烂 mash 酿入 stuff
（2） 常用用料形状
肉/鱼片 sliced meat/fish或meat/fish slices 肉丝 shredded meat或pork shreds
肉/鸡丁 diced pork/chicken或meat/chicken cubes 肉末 minced meat 肉丸 meat balls 肉馅 meat filling
4. 中餐菜谱翻译法
(1) 直译法。英译时把对应的制作方法译出来，再以该菜的主要原料为中心词。如：炖牛肉 Stewed Beef
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(2) 直译加注法。英译时直接按中文菜名译出其意，然后再补充说明其内在含义。如：
狮子头 Lion’s Head---- Pork Meat Balls
全家福 Happy Family----A combination of shrimps, pork , beef, chicken, lobster and
mixed vegetables with brown sauce
(3) 此法可分三种情况：
a. 原料+with+作料。以原料为中心词，有时捎带把烹调法也译出，再加上用介词with或in与作料构成的短语即可。如：
海米白菜 Chinese Cabbage with Dried Shrimps 鱼香肉丝 Shredded Pork with Garlic Sauce
b. 作料+原料。即把作料用作修饰语，放在中心词原料的前面。如：
咖喱牛肉 Curry Beef 古老肉Sweet & Sour Pork
c. 以“实”对“虚”法。即舍去中菜名里的喻意、夸张等说法而用平直、明白的英语译出。如：
发财好市 Black Moss Cooked with Oysters 彩凤喜迎春 Baked Chicken and Fried Quail Eggs 蚂蚁上树 Vermicelli with Spicy Minced Pork 龙虎凤大烩 Thick Soup of Snake, Cat and Chicken
d. “移药接木”法。借用西方人熟悉并了解的欧洲菜名或主食名来译部分中菜名与少数主食，因为它们之间有许多相似之处。译文地道、通俗易懂，能收到事半功倍的效果。 如：烤排骨 Barbecued Spare Ribs 饺子 Chinese-style Ravioli
e. 音译加释义法。先按中文用拼音译出，然后再加以解释性的英译，使英译文保留点“中国味”。
如：包子 Baozi---Stuffed Bun 馒头 Mantou –Steamed Bread
f. “随机应变”法：原料+地名+Style。应用些法可以灵活地处理一些难以对付的地方风味特色菜名。英译出原料名后，再稍加“点拨”就可以大功告成。如：
广东龙虾 Lobster Cantonese Style 麻婆豆腐 Bean Curd Sichuan Style
中餐常见的烹调方法
中菜的烹调方法至少有50多种，但大体不离:煮（boiling）、煲/炖（stewing）、烧/焖/烩（braising）、煎（frying）、炒（stir-frying）、爆（quick-frying）、炸（deep-frying）、扒（frying and simmering）、煸（sautéing）、煨（simmering）、熏（smoking）、烤（roasting/barbecuing）、烘（baking）、蒸（steaming）、白灼（scalding）等基本方法。 煮 boiled 如“煮咸牛肉”（Boiled Corned Beef） 煲/炖 stewed 如“清炖牛肉”（Stewed Ox Tail in Clear Soup） 烧 braised 如“红烧牛蹄”(Braised Ox Trotters in Brown Sauce) 煎(pan-)fried 如“煎明虾”(Fried Prawns)
炒braised 如“炒鸡丁”(Stir-Fried Chicken Dices)
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爆 quick-fried 如“葱爆羊肉”(Quick-Fried Lamb with Scallion in Ginger Sauce) 炸 deep-fried 如“炸大虾”(Deep-Fried Prawns) 扒 fried and simmered 如“虾子扒海参”(Fried and Simmered Sea Cucumber with Shrimp Roe) 煸 sautéed 如“干煸鳝鱼”(Sautéed Eel Slices) 煨 simmered 如“煨牛肉”(Simmered Beef)
焖 braised 如“黄酒焖猪排”(Braised Pork Chops in Rice Wine) 烩 braised 如“烩鸡丝”(Braised Chicken Shreds with Peas) 熏 smoked 如“熏鱼”(Smoked Fish) 烘 baked 如“烘鸽”(Baked Pigeon)
蒸 steamed 如“蒸鲜鱼”(Steamed Fresh Fish) 酱/醋 marinated 如“酱鸡”(Marinated Chicken) 卤 spicy; stewed in gravy 如“卤鸭”(Spicy Duck)
涮 instant-boiled 如“涮羊肉”(Instant-Boiled Mutton Slices) 酿 stuffed 如“酿青椒”(Stuffed Green Pepper) 烤 roast; barbecued 如“烤鹅”(Roast Goose)
清蒸 steamed(in clear soup) 如“清蒸桂鱼”(Steamed Mandarin Fish) 清炖 stewed in clear soup 如“清炖甲鱼”(Stewed Turtle in Clear Soup) 白灼/嫩煮 scalded 如“白灼海虾”(Scalded Prawns)
红烧 braised in brown sauce 如“红烧蹄筋”(Braised Pork Tendon in Brown Sauce) 干烧 in pepper sauce 如“干烧干贝”(Scallop in Pepper Sauce)
麻辣 with hot pepper 如“麻辣豆腐”(Bean Curd with Hot Pepper/Spice Bean Curd) 酱爆 in bean sauce 如“酱爆肉丁”(Diced Pork in Bean Sauce)
鱼香 in(spicy)garlic sauce 如“鱼香肉丝”(Shredded Pork in Garlic Sauce)
糖醋 with sweet and sour sauce 如“糖醋排骨”(Spareribs with Sweet and Sour Sauce) 宫保 with chili and peanuts 如“宫保鸡丁”(Diced Chicken with Chili and Peanuts) 脆皮 crisp(in spicy sauce) 如“脆皮鱼”(Crisp Fish) 香酥 crisp fried 如“香酥鸡”(Crisp Fried Chicken)
焦熘 fried in sauce 如“焦熘鱼片”(Fried Fish Slices in Sauce) 甜酸 sweet and sour 如“甜酸肉”(Sweet & Sour Pork)
胡辣 with pepper and chili 如“胡辣海参”(Sea Slug with Pepper and Chili) 油淋 drip-fried with oil 如“油淋兔”(Drip-Fried Rabbit with oil) 干煸 dry-sautéed 如“干煸季豆”(Dry-Sautéed String Beans)
盐水 boiled in salt water 如“盐水虾”(Boiled Shrimps in Slat Water) 家常 home style 如“家常豆腐”(Bean Curd Home Style)
陈皮with spicy orange peel 如“陈皮鸡”(Chicken in Spicy Orange Peel) 回锅 double-sauteed 如“回锅肉”(Double-Sauteed Pork Slices) 五香 spiced 如“五香牛肉”(Spiced Beef)
干炸 dry deep-fried 如“干炸羊肉”(Dry Deep-fried Lamp Breast) 软炸 soft deep-fried 如“软炸里脊“(Soft-Fried Pork Fillet) 酥炸 crisp deep-fried 如“酥炸羊脯”(Crisp Fried Lamb Breast)
串烤 skewered 如“串烤羊肉青椒”(Skewered Mutton with Green Pepper) 铁扒grilled 如“铁扒乳鸽”(Grilled Baby Pigeon) 烧烤 roast 如“烤乳猪”(Roast Suckling Pig)
砂锅 in casserole 如“砂锅鱼翅”(Shark’s Fin in Casserole)
锅巴 with sizzling/crispy rice crust 如“锅巴海参”(Sea Slug with Sizzling/Crispy Rice Crust)
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芙蓉 with eggwhite 如“芙蓉海参”(Sea Cucumbers with Eggwhite)
麻酱 with sesame paste 如“麻酱海参”(Beche-de-mer with Sesame Paste)
三鲜 with two other delicacies 如“三鲜海参”(Sea Cucumbers with Other Two Delicacies) 醋溜 sautéed in vinegar sauce/gravy 如“醋溜白菜”(Sautéed Cabbage in Vinegar Sauce/Gravy) 糟溜 in distilled grains sauce 如“糟溜鸡片”(Sliced Chicken in Distilled Grains Sauce) 凉拌in soy sauce 如“凉拌海蜇”(Jellyfish in Soy Sauce) 酸辣hot and sour 如“酸辣黄瓜”(Hot and Sour Cucumber)
姜汁in ginger sauce 如“姜汁扁豆”(Snap Beans in Ginger Sauce) 蚝油 in oyster sauce 如“蚝油香菇”(Mushrooms in Oyster Sauce)
蒜泥 with mashed garlic 如“蒜泥胡豆”(Broad Beans with Mashed Garlic) 什锦mixed; assorted 如“什锦丝冬粉”(Assorted Shreds with Vermicelli) 茄汁in tomato sauce 如“茄汁鸡脯”(Chicken Breast in Tomato Sauce) 咖喱 with curry 如“咖喱牛肉”(Fried Beef with Curry)
八宝(stuffed)with eight delicacies 如“八宝鸡”(Chicken Stuffed with Eight Delicacies)
葱爆 quick-fried with scallion in ginger sauce 如“葱爆羊肉”(Quick-Fried Lamb with Scallion in Ginger Sauce)
粉蒸 steamed in rice flour 如“粉蒸牛肉”(Steamed Beef in Rice Flour) 奶油in cream sauce 如“奶油鱼肚”(Fried Fish Maw in Cream Sauce)
木犀 with scrambled eggs and fungus 如“木犀肉”(Fried Pork with Scrambled Eggs and Fungus)
醉 liquor-preserved 如“醉蟹”(Liquor-Preserved Crabs)
辣味in chili sauce 如“辣味烩虾”(Braised Prawns in Chili Sauce)
豆豉in black bean sauce 如“豆豉桂鱼”(Mandarin Fish in Black Bean Sauce) 黄焖 braised in rice wine 如“黄焖大虾”(Braised Prawns in Rice Wine) 椒盐 with pepper and salt 如“椒盐排骨”(Spare Ribs with Pepper and Salt) 怪味 multi-flavored 如“怪味鸡”(Multi-flavored Chicken)
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