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1/13中文菜谱常见翻译方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。菜单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,希望下面的英文翻译对诸位在翻译公司工作的同行有所帮助: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胗gizzard鸡什giblets鹿肉venison鸡脯chickenbreast甲鱼turtle海味seafood虾shrimp干贝scallop螃蟹crab鱿鱼squid海蛰jellyfish黄鳝finlesseel海螺whelk野味game兔rabbit鸽pigeon鹌鹑quail龙虾lobster牡蛎oyster田螺snail田鸡frog蛇snake腌肉bacon香肠sausage火腿ham熊掌bear’spaw鱼翅shark’sfin燕窝bird’snest2.煮前的准备工作去骨boning例如,去骨鸭掌打鳞scaling例如,去鳞鱼scaledfish剥/去皮skinning例如,去皮田鸡skinnedfrogs脱壳shelling例如,虾仁shelledshrimps腌制pickling例如,咸酸菜pickledvegetables3.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slicedmeat/fish或meat/fishslices肉丝shreddedmeat或porkshreds肉/鸡丁dicedpork/chicken或meat/chickencubes肉末mincedmeat肉丸meatballs肉馅meatfilling4.中餐菜单翻译法(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StewedBeef(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’sHead——PorkMeatBalls全家福HappyFamily——Acombinationofshrimps,pork,beef,chicken,lobsterandmixedvegetableswithbrownsauce(3)意译法。此法可分为三种情况:1)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ChineseCabbagewithDriedShrimps鱼香肉丝ShreddedPorkwithGarlicSauce2)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CurryBeef古老肉Sweet&SourPork3)以“实”对“虚”法。即舍去中菜名里的喻义,夸张等说法而用平直,明白的英语译出。如:发财好市BlackMossCookedwithOysters2/13彩凤喜迎春BakedChickenandFriedQuailEggs蚂蚁上树VermicelliwithSpicyMincedPork龙虎凤大烩ThickSoupofSnake,CatandChicken4)“移花接木”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BarbecuedSpareRibs饺子Chinese-styleRavioli5)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——StuffedBun馒头Mantou——SteamedBread6)“随机应变”法:原料+地名+Style。应用此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LobsterCantoneseStyle麻婆豆腐BeanCurdSichuanStyle5.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(fryingandsimmering),煸(sauteing),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”(BoiledCornedBeef)煲/炖stewed.如“清炖牛尾”(StewedOxTailinClearSoup)烧braised.如“红烧牛蹄”(BraisedOxTrottersinBrownSauce)煎(pan-)fried.如“煎明虾”(FriedPrawns)炒stir-fried如“炒鸡丁”(Stir-FriedChickenDices)爆quick-fried.如“葱爆羊肉”(Quick-friedlambwithScallioninGingerSauce)炸deep-fried.如“炸大虾”(Deep-friedprawns)扒friedandsimmered.如“虾子扒海参”(FriedandSimmeredSeaCucumberwithShrimpsRoe)煸sauted.如“干煸鳝鱼”(SautedEelSlices)煨simmered.如“煨牛肉”(SimmeredBeef)焖braised如“黄酒焖猪排”(Braisedporkchopsinricewine)烩braised如“烩鸡丝”(Braisedchickenshredswithpeas)熏smoked如“熏鱼”(SmokedFish)烘baked如“烘鸽”(BakedPigeon)蒸steamed如“蒸鲜鱼”(SteamedFreshFish)酱/醋marinated如“酱鸡”(MarinatedChicken)卤spicy;stewedingravy如“卤鸭”(SpicyDuck)涮instant-boiled如“涮羊肉”(Instant-BoiledMuttonSlices)酿stuffed如“酿青椒”(StuffedGreenPepper)烤roast;barbecued如“烤鹅”(RoastGoose)清蒸steamed(inclearsoup)如“清蒸桂鱼”(SteamedMandarinFish)清炖stewedinclearsoup如“清炖甲鱼”(StewedTurtleinClearSoup)白灼/微煮scalded如“白灼海虾”(ScaldedPrawns)红烧braisedinbrownsauce如“红烧蹄筋”(BraisedPorkTendoninBrownSauce)干烧inpeppersauce如“干烧干贝”(ScallopinPepperSauce)麻辣withhotpepper如“麻辣豆腐”(BeanCurdwithHotPepper/SpiceBean3/13Curd)酱爆inbeansauce如“酱爆肉丁”(DicedPorkinBeanSauce)鱼香in(spicy)garlicsauce如“鱼香肉丝”(ShreddedPorkinGarlicSauce)糖醋withsweetandsoursauce如“糖醋排骨”(SpareribswithSweetandSourSauce)宫保withchiliandpeanuts如“宫保鸡丁”(DicedChickenwithChiliandPeanuts)脆皮crisp(inspicysauce)如“脆皮鱼”(CrispFish)香酥crispfried如“香酥鸡”(CrispFriedChicken)焦熘friedinsauce如“焦熘鱼片”(FriedFishSlicesinSauce)甜酸sweetandsour如“甜酸肉”(Sweet&SourPork)胡辣withpepperandchili如“胡辣海参”(SeaSlugwithPepperandChili)油淋drip-friedwithoil如“油淋兔”(Drip-FriedRabbitwithoil)干煸dry-sauteed如“干煸季豆”(Dry-sauteedStringBeans)盐水boiledinsaltwater如“盐水虾”(BoiledShrimpsinSaltWater)家常homestyle如“家常豆腐”(BeanCurdHomeStyle)陈皮withspicyorangepeel如“陈皮鸡”(ChickeninSpicyOrangePeel)回锅double-sauteed如“回锅肉”(Double-sauteedPorkSlices)五香spiced如“五香牛肉”(SpicedBeef)干炸drydeep-fried如“干炸羊肉”(DryDeep-friedLambBreast)软炸softdeep-fried如“软炸里脊”(Soft-friedPorkFillet)酥炸crispdeep-fried如“酥炸羊脯”(CrispFriedLambBreast)串烤skewered如“串烤羊肉青椒”(SkeweredMuttonwithGreenPepper)铁扒grilled如“铁扒乳鸽”(GrilledBabyPigeon)烧烤roast如“烤乳猪”(RoastSucklingPig)砂锅incasserole如“砂锅鱼翅”(Shark’sFininCasserole)锅巴withsizzling/crispyricecrust如“锅巴海参”(SeaSlugwithSizzling/CrispyRiceCrust)芙蓉witheggwhite如“芙蓉海参”(SeaCucumberswithEggwhite)麻酱withsesamepaste如“麻酱海参”(Beche-de-merwithSesamePaste)三鲜withtwootherdelicacies如“三鲜海参”(SeaCucumberswithOtherTwoDelicacies)醋溜indistilledgrainssauce如“醋溜鸡片”(SlicedChickeninDistilledGrainsSauce)凉拌insoysauce如“凉拌海蛰”(JellyfishinSoySauce)酸辣hotandsour如“酸辣黄瓜”(HotandSourCucumber)姜汁ingingersauce如“姜汁扁豆”(SnapBeansinGingerSauce)蚝油inoystersauce如“蚝油香菇”(MushroomsinOysterSauce)蒜泥withmashedgarlic如“蒜泥胡豆”(BroadBeanswithMashedGarlic)什锦mixed;assorted如“什锦丝冬粉”(AssortedShredswithVermicelli)茄汁intomatosauce如“茄汁鸡脯”(ChickenBreastinTomatoSauce)咖喱withcurry如“咖喱牛肉”(FriedBeefwithyCurry)八宝(stuffed)witheightdelicacies如“八宝鸡”(ChickenStuffedwithEightDelicacies)葱爆quick-friedwithscallioningingersauce如“葱爆羊肉”
本文标题:中文菜谱常见翻译方法
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