Recipe (食谱)分析

Recipe(食谱）ContentsI.CookingMethodsII.FeaturesofChineseDishNamesIII.WaysofNamingChineseDishesIv.StrategiesofTranslatingChineseDishNamesV.PrinciplesofTranslationChineseDishesFoodisthefirstneccessityofthepeopleMainfeatures—diversifiedcolor,aromaticflavor,andexcellenttasteChinesedishes—tastybutalsoaworkofartforpeopletoappreciate.中餐菜名通常由原料名称，烹制方法、菜肴的色香味形、菜肴的创始人或发源地等构成。I.CookingMethods煎pan-fried,fried,sauteed煎咸鱼FriedSaltedFish炒stir-fried,fried杏仁炒虾仁FriedShrimpwithAlmonds炸deep-fried炸春卷Deep-friedEggRoll烧roast烧鹅RoastGoose烤roast,barbecued叉烧肉BarbecuedPork炖，焖stewed,simmered油焖笋StewedBambooShootswithSoyBrownSauce蒸steamed香菇蒸鸡SteamedChickenwithMushrooms熏smoked香熏鱼SmokedSpicyFish填酿stuffed酿豆腐BeancurdStuffedwithMincedPork砍chop末mince片slice切丝shred切丁diceII.FeaturesofNamingChineseDishesVariousrawmaterialsareusedinChinesedishes，includingbirdsandbeasts,fish,plantsandsoon.Somedishes–namedbymeansofmetaphorstoexpressbestwishesandspecialexpectation,like“steamedeelrolls”如意鳝卷FullofLonghistoryandcolorfulculture,suchas“Taibaitenderchicken”太白童鸡“，“turtleandchicken”霸王别姬FeaturesofNamingChineseDishesVariousrawmaterialsareusedinChinesedishes，includingbirdsandbeasts,fish,plantsandsoon.Somedishes–namedbymeansofmetaphorstoexpressbestwishesandspecialexpectation,like“steamedeelrolls”如意鳝卷FullofLonghistoryandcolorfulculture,suchas“Taibaitenderchicken”太白童鸡“，“turtleandchicken”霸王别姬III.DifferentWaysofNamingDishes1.Materials:火腿鸡片SlicedChickenwithHam青椒肉丝ShreddedPorkwithGreenPepper冬菇菜心WinterMushroomswithGreenCabbage2．Cookingmethod＋materials红烧全鱼BraisedFishinBrownSauce笋炒鸡丝FriedShreddedChickenwithBambooShoots涮羊肉InstantBoiledMuttonSlicescookedinHotpot荷叶粉蒸肉SteamedFlour-coatedPorkinLotusLeaves清炖鹿肉BraisedVenisoninClearSoup清蒸全鱼SteamedWholeFish炒鳝丝Stir-FriedShreddedFinlesseel脆皮嫩鸡Crispy-FriedTenderChicken炖栗子鸡StewedSpringChickenwithChestnuts3.seasonings+(cookingmethod)+materials蚝油煎鸡脯SauteedChickenwithOysterSauce葡汁全鸡ChickenwithWineSauce醋溜子鸡FriedSpringChickenwithVinegarSauce五香兔肉SpicedHare茄汁石斑块DeepFriedGaroupaSliceswithTomatoSauce咖喱牛肉FriedBeefwithCurry茄汁鱼球FishBallswithKetch-up/TomatoSauce辣味烩虾FriedShrimpwithChillySauce咖喱鱿鱼SquidwithCurry糖醋排骨Sweet&SourSpareRibs白汁熏鲳鱼SmokedPomfretinWhiteSauce4．ImagesFree+liberal一卵孵双凤ChickenSteamedinWaterMelon全家福StewedAssortedMeat/Hotchpotch龙凤会StewedSnake&Chicken雪积银钟StewedMushroomsStuffedwithWhiteFungus红烧狮子头StewedMincedPorkBalls烩罗汉斋StewedVegetable“LuohanZhai”5．images+materials翡翠虾仁Stir-friedShrimpswithPeas芙蓉鸡片FriedChickenSliceswithEggWhite宫爆鸡丁DicedChickenwithPeanut/ChickenwithHotPepper&Peanut6.localflavor北京鸭PekingDuck蒙古烤肉MongolianBarbecue西湖醋鱼WestLakeVinegarFish成都子鸡Stir-friedSpringChicken,ChengduStyle东江酿豆腐BeancurdStuffedwithMincedPork,DongjiangStyle麻婆豆腐MapoToufuIV.StrategiesforTranslatingChineseDishesNameLiteraltranslationAfrequentlyusedstrategy,includingcookingmethods,cookingutensils,ingredients,etc.1.ConcerningBoiling涮羊肉－instantboiledmutton2.ConcerningStewing虾仁扒豆腐－stewedshelledshrimpsandtofu3.Concerningbraising烧四季豆－braisedgreenbean红烧鱼－braisedfishwithbrownsauces4.Concerningfrying炸桂鱼－friedmandarinfishParaphrase1.Concerningcolors红鱼汤－fishsoupwithtomato翡翠羹－vegetable2.Concerningshape百合酥－crispcakesinshapeofwaterlily3.Concerningbestwishesandexpectation寿桃－peachybirthdaycake家中发财－scallionstalkwithquaileggTransliterationplusliteraltranslationStrategyofacombinationofliteraltranslationandfreetranslation北京烤鸭－roastBeijingduck四川豆花－Sichuansoftbeancurd东坡火锅－Dongpohotpot无锡脆鳝－crispy-friedeels,WuxiStyleV.中餐菜单英译方法翻译原则一、以主料开头的翻译原则1、介绍菜肴的主料和辅料Maincookedstuff+with+Othercookedstuff例:牛肉豆腐西红柿炒蛋冬笋牛肉片2、介绍菜肴的主料和配汁Maincookedstuff+with/in+namesofsauces例：蚝油生菜葱油鸡米酒鱼卷BeefwithBeancurdScrambledEggwithTomatoBeefshedswithbambooshootsLettucewithoystersauceChickeninScallionOilFishRollswithRiceWine二、以烹制方法开头的翻译原则1、介绍菜肴的烹法和主料Cookingmethod（V+ed）+Maincookedstuff例：火爆腰花SautéedPig’sKidney软炸里脊Soft-friedPorkFillet炒鳝片Stir-friedEelSlices2、介绍菜肴的烹法、主料和配料Cookingmethod（V+ed）+Maincookedstuff+otherstuff例：地瓜烧肉StewedDicedPorkandSweetPotatoes干豆角回锅肉SautéedSpicyPorkwithDriedBeans仔姜烧鸡条BraisedChickenFilletwithTenderGinger3、介绍菜肴的烹法、主料和汤汁Cookingmethod（V+ed）+Maincookedstuff+with/in+namesofsaues例：京酱肉丝SautéedShreddedPorkinSweetBeansauce红烧牛肉BraisedBeefwithBrownSauce鱼香肉丝FriedShreddedPorkwithSweetandSourSauce4、介绍菜肴形状或口感、烹法及主辅料Cookingmethod（V+ed）+processingmethod+Maincookedstuff+seasoning例：小炒黑山羊SautéedSlicedLambwithPepperandParsley三、以形状或口感开头的翻译原则1、介绍菜肴的形状(口感)和主料、辅料processingmethod/taste+maincookedstuff+(with)+otheringredients例：芝麻酥鸡CrispChickenwithSesame陈皮兔丁DicedRabbitwithOrangePeel脆皮鸡CrispyChicken2、介绍菜肴的口感、烹法和主料Taste+cookingmethods+maincookedstuff例：香酥排骨CrispFriedSpareribs水煮嫩鱼TenderStewedFish香煎鸡块FragrantFriedChicken3、介绍菜肴的形状(口感)、主料和味汁processingmethod/taste+maincookedstuff+(with)namesofsauces例：茄汁鱼片SlicedFishwithTomatoSauce椒麻鸡块CutletsChickenwithHotPepper黄酒脆皮虾仁CrispShrimpswithRiceWineSauce四、以人名或地名命名的菜肴翻译原则1、介绍菜肴的创始人（发源地）和主料nameofapersonorplace+maincookedstuff例：麻婆豆腐MaPoTofu(MaPobeancurd)广东点心Canton