官方发布2158道中餐饭菜英文译名1

ForewordFoodcultureisanimportantpartofChina’straditionalculture.Ithasalonghistory.Withtheprogressionofglobalization,Chinesefoodisnowfoundallovertheworld.Itsvarietyofselection,uniqueculinaryart,aswellasitsfineshapesandrichtasteshavespreadthedepthanddiversityofChinesefoodculturetotheworld.Inthepast30years,withthereformandopeningup,aswellastheever-broadeninginternationalexchanges,ourforeignfriendsshowincreasinginterestinChinesefoodculture.ItisnownecessarytostandardizetheEnglishtranslationofChinesemenusoastobetterdisseminatetheChinesefoodculturetotheworld.Withhergreatsuccessinholdingtheuniqueandhigh-level29thOlympicGames,Beijing,asChina'scapitalcityandculturalcenter,hasnowinitiatedthegrandprojectofmakingherselfaWorldCity.Aspartofthework,theForeignAffairsOfficeofthePeople’sGovernmentofBeijingMunicipalityhasorganizedthecompilationandpublicationofthebookEnjoyCulinaryDelights:AChineseMenuinEnglish,hopingitwillhelptoimprovethehospitalityserviceandenhancethecompetitivestrengthandinfluenceofourcapitalcity.Attainharmonyindietarydesires;sharehappinessamongnations.WehopethisbookwillhelpourforeignfriendstobetterappreciateChinesefoodandunderstandChina'sfoodculture.Wehope,also,thatthebookcandoitsbitinhelpingtomakeBeijingaWorldCity.ZhaoHuiminDirectorGeneralForeignAffairsOfficeofthePeople’sGovernmentofBeijingMunicipalityMay2010前言饮食文化是中国优秀传统文化的重要组成部分，历史源远流长。全球化进程的深入推进，使中华美食走遍世界，享誉全球。多样的选材、独到的技法、精美的造型和丰富的口感，在不经意间向世人传递中华饮食文化的博大精深。改革开放30多年来，中国与国际社会的交流不断深入，外国友人对中华饮食文化表现出越来越浓厚的兴趣。在中国国际影响力显著提升的今天，规范中华美食的英文译名，有利于广泛传播中华饮食文化，促进更多领域的中国文化走向世界。作为中国的首都和文化中心，北京在成功举办一届“有特色、高水平”奥运会后，提出了建设世界城市的宏伟目标。此时，北京市政府外事办公室牵头成立编委会，编辑出版《美食译苑——中文菜单英文译法》一书，有助于进一步增强城市对外服务水平，提升首都国际竞争力和影响力。“饮德食和，万邦同乐”，希望这本书能够成为外国友人了解、品鉴中国美食的帮手，为中国饮食文化走向世界提供支持，为首都建设世界城市提供助力。北京市人民政府外事办公室主任赵会民二〇一〇年五月《美食译苑——中文菜单英文译法》编委会主 任：赵会民主任委员：高树茂沈国放张谦姚东桥委 员：卢津兰魏志强郭磊赵德良于燕妮杨洋张五星梁瑛宋杰金天王丰评审专家：（按照姓氏拼音排序）陈琳程慕胜杜大卫(美)戴宗显方立过家鼎黄庆黄有义胡壮麟柯马凯(英)吕和发马登阁施燕华王晓明严瑞源张谦赵会民中文菜单英文译法目录TableofContents翻译的原则 Principles of Translation························第一章 中餐 Chinese Cuisine··········································中国菜的分类Classifications··················································1.八大菜系EightFamousCuisines·············································1.1.鲁菜LuCuisine(ShandongCuisine)·····································1.2.川菜ChuanCuisine(SichuanCuisine)··································1.3.粤菜YueCuisine(GuangdongCuisine)·······························1.4.闽菜MinCuisine(FujianCuisine)·········································1.5.苏菜SuCuisine(JiangsuCuisine)········································1.6.浙菜ZheCuisine(ZhejiangCuisine)····································1.7.湘菜XiangCuisine(HunanCuisine)·····································11.8.徽菜HuiCuisine(AnhuiCuisine)··········································2.菜品分类TypesofCourses·····················································2.1.凉菜类ColdDishes·······························································2.2.热菜类HotDishes································································2.3.汤羹粥煲类Soups,Congees&Casseroles··························2.4.主食和小吃MainFood&Snacks·········································第二章 西餐 Western Cuisine·········································一、开胃菜Appetizers······························································二、汤类Soups·········································································三、副菜Entrées·······································································四、主菜MainCourses····························································五、配菜SideDishes······························································六、甜点Desserts·····································································2第三章 饮品 Drinks······························································一、酒精类饮料AlcoholicBeverages···································1.国酒ChineseWines&Liquors·················································2.洋酒ImportedWines&Liquors················································2.1.白兰地与威士忌Brandy&Whisky·········································2.2.金酒与朗姆酒Gin&Rum·····················································2.3.伏特加与龙舌兰Vodka&Tequila··········································2.4.开胃酒（餐前酒）和利口酒（餐后酒）Aperitifs&Liqueurs········二、不含酒精类饮料Non-AlcoholicBeverages···················三、中国饮品文化ChineseDrinkingCulture······················1.中国的茶文化ChineseTeaCulture·········································2.中国酒文化ChineseWineCulture············································附：中餐礼仪ChineseTableManner···········································3翻译的原则中餐菜单的翻译涉及到菜品的原料、烹饪方法，中餐的菜名还涉及到人名、地名和一些特有品名的独有叫法。经多方讨论，对中文菜单的英译制定如下的翻译原则：一、以主料为主，配料或配汁为辅的翻译原则1.菜肴的主料和配料主料（名称/形状）+with+配料如：松仁香菇ChineseMushroomswithPineNuts2.菜肴的主料和配汁主料+with/in+汤汁（Sauce）如：冰梅凉瓜BitterMeloninPlumSauce二、以烹制方法为主，原料为辅的翻译原则1.菜肴的做法和主料做法（动词过去分词）+主料（名称/形状）如：拌双耳TossedBlackandWhiteFungus2.菜肴的做法、主料和配料做法(动词过去分词)+主料（名称/形状）+配料如：豌豆辣牛肉SautéedSpicyBeefandGreenPeas3.菜肴的做法、主料和汤汁做法(动词过去分词)+主料（名称/形状）+with/in+汤汁如：川北凉粉TossedClearNoodleswithChiliSauce三、以形状、口感为主，原料为辅的翻译原则1.菜肴形状或口感以及主配料形状/口感+主料如：玉兔馒头Rabbit-ShapedMantou脆皮鸡CrispyChicke