四年级数学上册期末试卷-青蛙日记

中餐菜单翻成英文的四个公式 英文美食

餐饮专业英语主要包括日常会话用 语、烹饪技术用语和中餐英文菜单等等，而这
其中尤以中餐英文菜单用得最为普遍。

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。中餐菜名通
常由原料名称，烹制方 法、菜肴的色香味形器、菜肴的创始人或发源地等构成。
这种反映菜肴内容和特色的命名方法叫做写实性 命名法，此外还有反映菜肴深刻
含义的写意性命名法。

由于汉语和英语的差异很大 ，我们在把中餐菜名由中文译成英文的时候，应该采
用写实性命名法，尽量将菜肴的原料、烹制方法、菜 肴的味型等翻译出来，以便
让客人一目了然。为了让大家更好地掌握将中餐菜名译成英文的技巧，笔者特 将
自己在翻译中总结出来的几点“公式”(中英文对照)介绍如下，以供大家参考。

一、以主料开头的翻译方法

.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 bean curd

西红柿炒蛋Scrambled egg with tomato

.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, hot sauce, brown sauce, white 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

.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

.介绍菜肴的烹法和主料、辅料：公式：烹法+主料(形状)+(with)辅料

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例：仔姜烧鸡条braised chicken fillet with tender ginger

.介绍菜肴的烹法、主料和味汁：公式：烹法+主料(形状)+(with, in)味汁

例：红烧牛肉braised beef with brown sauce

鱼香肉丝fried shredded pork with Sweet and sour sauce

清炖猪蹄stewed pig hoof inc lean soup

三、以形状或口感开头的翻译方法

.介绍菜肴的形状(口感)和主料、辅料：公式：形状(口感)+主料+(with)辅料

例：芝麻酥鸡crisp chicken with sesame

陈皮兔丁diced rabbit with orange peel

时蔬鸡片Sliced chicken with seasonal vegetables

.介绍菜肴的口感、烹法和主料：公式：口感+烹法+主料

例：香酥排骨crisp fried spareribs

水煮嫩鱼tender stewed fish

香煎鸡块fragrant fried chicken

.介绍菜肴的形状(口感)、主料和味汁：公式：形状(口感)+主料+(with)味汁

例：茄汁鱼片sliced fish with tomato sauce

椒麻鸡块cutlets chicken with hot pepper

黄酒脆皮虾仁crisp shrimps with rice wine sauce

四、以人名或地名开头的翻译方法

.介绍菜肴的创始人(发源地)和主料：公式：人名(地名)+主料

例：麻婆豆腐MaPo bean curd

四川水饺Sichuan boiled dumpling

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.介绍菜肴的创始人(发源地)、烹法和主料：公式：人名(地名)+烹法+主料

例：东坡煨肘DongPo stewed pork joint

北京烤鸭Roast Beijing Duck

在中餐菜名翻译成英文的过程中 ，可以采用多种不同的方法，而且每一道菜都可
以从不同的角度入手进行翻译。例如，川菜中的“宫保鸡 丁”这道菜就有以下几种
译法：

.sauced chicken cubes with peanuts

.Gongbao chicken cubes

.diced chicken with chili and peanuts

由此可见，中餐菜名的英译方法是灵活多变的。至于我们在翻译中最终采用哪种
方法，则可根据各人的 习惯和具体情况确定。不过根据笔者的经验，只要掌握了
第一种以主料开头的翻译方法，对其它种类的翻 译方法便可以触类旁通，我们只
需根据文中所列出的翻译公式去相应作一些交换就行了
腊肉荷兰豆 Preserved Meat and Garden Pea

苦瓜炖雪耳 Stewed White Fungus with Bitter Melon

银窝金豆盏 Mashed Tato and Fish Glue Cake with Salted Yolk

海带萝卜汤 Turnip Soup with Kelp

竹笋银耳汤 Bamboo Shoots Soup with White Fungus

虾仁豆腐汤 Bean Curd Soup with Shrimps

苦瓜赤小豆排骨汤 Chop Soup with Bitter Melon and Red Bean

苦瓜豆腐瘦肉汤 Bean Curd Soup with Bitter Melon and Muscle

姜葱炒肉蟹 Fried Crab Meat with Ginger and Shallot

家酿辣椒酱 Hot Chili Paste

杭椒烧蹄筋 Braised Pork Tendons with Hot Chili

麻辣蹄筋豆花 Braised Pork Tendons and Bean Curd with hot Sauce

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铁板三菇蹄筋 Three Mushrooms and Tendons in Hot Iron Plate

奶油蹄筋炖柿子 Braised Tomato with Tendons and Butter

蹄筋焖雪豆 Braised Civet Bean with Tendons

蹄筋烧肚条 Braised Pig Tripe with Tendons

豉油皇乳鸽 Braised Young Pegion with Oyster Sauce

西芹牛柳 Sauted Beef Fillet with Celery

沙锅鱼翅 Stewed Fin in Terrine

红烧海皇翅 Braised Fin with Crab Yolk

红炖鱼翅 Stewed Fin with Brown Sauce

胡芦桔翅 Braised Fin like Peel of Botle Gourd

蟹黄鱼翅羹 Crab Yolk and Fin Soup

白扒熊掌 Braised Bear’Paw with White Sauce

人参扒熊掌 Braised Bear’Paw with Ginseng

火腿扒熊掌 Braised Bear’Paw with Ham

参茸熊掌汤 Bear’Paw Soup with Gensing and Cornu Cervi Pantotrichum

清炖熊掌 Stewed Bear’Paw

熊掌豆腐 Braised Bear’Paw with Bean Curd

红烧熊掌 Braised Bear’Paw with Brown Sauce
扒熊掌 Braised Bear’Paw

炒驼峰 Fried Hump

红烧驼峰 Braised Hump with Brown Sauce

炸鹿尾 Fried Pork like Deer Tail


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人参鹿尾汤 Stewed Deer Tail with Gensing

清汤鹿尾 Stewed Deer Tail

口蘑炖鹿尾 Stewed Deer Tail with Mushroom

灵芝炖鹿尾 Stewed Deer Tail with Glossy Ganoderma

金城八宝瓜雕 Jincheng Watermelon with Eight-Treasures

水蒸鸡蛋糕 Steamed Egg Cake

回锅鱼片 Double Cooked Fish Slices

五味牛肉 Five Flavor Beef

花椒鱼片 Chinese Red Pepper and Fish Slices

柠檬鸡球 Lemon Chicken

凉瓜炒肝尖 Fried Liver with Bitter Melon

桂枣山药汤 Yam Soup with Date and Longan

香菇虾仁豆腐羹 Bean Curd with Mushroom and Shrimps

椒盐八宝鸡 Spicy Chicken with Eight-Treasures

鸡腿菇咸肉 Chicken Leg Mushroom and Salted Meat

菠萝炒鸡片 Fried Shredded Chicken with Pineapple

功德豆腐 Gongde Bean Curd

冬菇豆腐 Snake Butter Bean Curd

生炒海蚌 Fried Sea Clam

罗汉上素 Arhat Vegetarian dish

清蒸冬瓜盅 Steamed White Gourd Bowl

清汤萝卜燕 Turnip in Clear Soup


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龙眼虾仁 Longan Shrimp

干烧冬笋 Dry Beef with Bamboo Shoots

鸡蛋花汤 Egg Soup

海鲜豆腐羹 Seafood Bean Curd Soup

whistling kettle鸣笛水壶

whistle鸣笛

teapot茶壶

toaster烤箱

refrigerator-freezer, fridge-freezer冰箱

dishwasher洗碗机

draining board沥水板

microwave微波炉

cooker灶

food processor食品加工机

blender搅拌机

fruit and vegetable juice extractor果汁机

corkscrew开塞钻

bottle cap opener瓶盖启子

pot锅

stew pot炖锅

美食中国

cover, lid锅盖


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handle锅耳

frying pan煎锅

handle锅把

pressure cooker压力锅

pressure valve压力阀

wok炒勺

electric wok电炒勺

ladle勺

rolling pin擀面杖

boil煮

fry煎鸡蛋

deep-fry炸

steam蒸

broil, grill烧烤

roast烤

bake烘

shell剥,剥皮

peel削,削皮

slice切片

chop切碎

shred切丝

dice切丁


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grate磨

beat打

knead和

toss拌

mash捣,捣成泥

sift筛

drain捞
Fujian Cuisine

Fujian cuisine, also called Min Cai for short, holds an important position in China's
culinary art. Fujian's economy and culture began flourishing after the Southern Song
Dynasty (-). During the middle Qing Dynasty around th century, famous Fujian
officials and literati promoted the Fujian cuisine so it gradually spread to other parts
of China.

Fujian cuisine comprises three branches -- Fuzhou, South Fujian and West Fujian.
There are slight differences among them. Fuzhou dishes, quite popular in eastern,
central and northern Fujian Province, are more fresh, delicious, and less salty, sweet,
and sour; South Fujian dishes, popular in Xiamen, Quanzhou, Zhangzhou and the
golden triangle of South Fujian, are sweet and hot and use hot sauces, custard, and
orange juice as flavorings; West Fujian dishes are salty and hot, prevailing in Hakka
region with strong local flavor. As Fujian people emigrate overseas, their cuisine
become popular in Taiwan and abroad. Generally speaking, Fujian dishes are slightly
sweet and sour, and less salty, and often use the red distiller's grain for flavoring.
()Ingredients of seafood and mountain delicacies: Fujian cuisine emphasizes seafood
and mountain delicacies. Fujian Province has a favorable geographical location with
mountains in its north and sea to its south. Many mountain delicacies such as
mushroom, bamboo shoots and tremella are often found here. The coastal area
produces varieties of fish and kinds of turtles and shellfish. It also produces edible
bird's nest, cuttlefish, and sturgeon. These special products are all used in Fujian
cuisine. The local people are good at cooking seafood, featuring in methods of
stewing, boiling, braising, quick-boiling, and steaming, etc.

() Fine slicing techniques: Fujian cuisine stresses on fine slicing techniques so much
that it is reputed as sliced ingredients are as thin as paper and shredded as slim as
hairs. Everything sliced serves its original aroma. Fine slicing techniques may better
show the aroma and texture of food. Cutting is important in Fujian cuisine. Most
dishes are made of seafood, and if the seafood is not cut well, the dishes will fail to

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have their true flavor.

() Various soup and broth: The most characteristic aspect of Fujian cuisine is that its
dishes are served in soup.

() Exquisite culinary art: Fujian dishes are tasty because of their emphasis on a series
of delicate procession: selecting ingredients, mixing flavors, timing the cooking and
controlling the heat. When a dish is less salty, it tastes more delicious. Sweetness
makes a dish tastier, while sourness helps remove the seafood smell.

Typical dishes are Buddha-jumping-over- the-wall, flaked spiral shell lightly pickled
in rice liquor, litchi fish, and mussels quick-boiled in chicken broth, of which
Buddha-jumping-over-the-wall is the most famous; the name implies the dish is so
delicious that even the Buddha would jump over a wall to have a taste once he
smelled it. A mixture of seafood, chicken, duck, and pork is put into a rice-wine jar
and simmered over a low fire. Sea mussel quick-boiled in chicken soup is another
Fujian delicacy
闽菜是福建菜的简称，它是中国烹饪主要 菜系之一，在中国烹饪文化宝库中占有
重要一席。福建的经济文化是南宋以后逐渐发展起来的，清中叶后 闽菜逐渐为世
人所知。

闽菜由福州、闽南、闽西三路菜组成。福州菜路流行于闽东 、闽中、闽北地区；
闽南菜则广传于厦门、泉州、漳州、闽南金三角；闽西菜则盛行于闽西客家地区，< br>极富乡土气息。闽菜的风格特色是：淡雅、鲜嫩、和醇、隽永。口味偏重甜、酸
和清淡，常用红糟 调味。

闽菜的特点主要表现在四个方面：

一、烹饪原料以海鲜和山珍为主

由于福建的地理形势倚山傍海，北部多山，南部面 海，苍茫的山区，盛产菇、笋、
银耳、莲子和石鳞、河鳗、甲鱼等山珍野味；漫长的浅海滩涂，鱼、虾、 蚌、鲟
等海鲜佳品常年不绝。平原丘陵地带则稻米、庶糖、蔬菜、水果誉满中外。山海
赐给的神 品，给闽菜提供了丰富的原料资源，也造就了几代名厨和广大从事烹饪
的劳动者，他们以擅长制作海鲜原 料，并蒸、氽、炒、煨、爆、炸、•康确矫娑
谰咛厣！

二、刀工巧妙，一切服从于味

闽菜注重刀工，有“片薄如纸，切丝如发，剞花加荔 ”之美称。而且一切刀工均围
绕着“味”下功夫，使原料通过刀工的技法，更体现出原料的本味和质地。 它反对
华而不实，矫揉造作，提倡原料的自然美并达到滋味沁深融透，成型自然大方、
火候表里 如一的效果。


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三、汤菜考究，变化无穷

闽菜重视汤菜，与多烹制海鲜和传统食俗有关。闽厨长期以来把烹饪和确保原料
质鲜、味纯、滋 补联系起来，从长期积累的经验认为，最能保持原料本质和原味
的当属汤菜，故汤菜多而考究。有的白如 奶汁，甜润爽口；有的汤清如水，色鲜
味美；有的金黄澄透，馥郁芳香；有的汤稠色酽，味厚香浓。美食 中国

四、烹调细腻，特别注意调味

闽菜的烹调细腻表现在选料精细、 泡发恰当、调味精确、制汤考究、火候适当等
方面。特别注意调味则表现在力求保持原汁原味上。善用糖 ，以甜去腥膻；巧用
醋，因酸能爽口，味清淡则可保持原味。因而有甜而不腻，酸而不淡而不薄的盛名。

著名的菜肴有：佛跳墙、醉糟鸡、酸辣烂鱿鱼、烧片糟鸡、太极明虾、清蒸加力
鱼、荔枝鱼肉。

佛跳墙起源于清朝末年，为福州“聚春园”名师郑春发所创制，至今已有多年的历
史 。它采用多种精料精心煨制而成，程序复杂，各料互为渗透，味中有味，质地
软嫩脆润、浓郁荤香，营养 丰富，是福州传统名菜之首。


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