英语翻译 中国美食

中国美食Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎Chinesefoodcanberoughlydividedintoeightregionalcuisines：中国饮食可以大致分为八大地方菜系令人啼笑皆非的菜名翻译•1.“红烧狮子头”•Redburnedlionhead•Braisedporkballinbrownsauce•2.四喜丸子•Fourgladmeatballs•Braisedporkballsingravy•3.童子鸡•Chickenwithoutsex•Springchicken•4.麻婆豆腐•Tofumadebywomanwithfreckles•MapoTofu（Stir-FriedTofuinHotSauce）OneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.ShandongCuisinehasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisinesSpecializesinseafoodlikeprawns,seacucumber,flounderAlsoemphasizeonsoupgravyTraditionalluxuryroyalbanquet专营海鲜,如虾、海参、小比目鱼还强调汤肉汁传统的豪华皇家宴会Dezhougrilledchicken炙鸡（德州扒鸡）Lotusflowerandshrimp青辣椒镶虾Scallionflavouredseacucumbers葱烧海参2000yearsofhistorybutgainedpopularityalloverChinaafter1980’sCharacterizedinhotandnumbingtastebecauseusingalotofpeppercornsandspices.Nowitisoneofthefastestgrowingcuisinesintheworld.LearnfromothercuisinesandcookinitsownstyleBeefandfisharemostpopularNowmakingmoreandmoreseafoodduetotheinfluenceofCantonesefoodMostfamousoneis“hotandspicycrab”牛肉和鱼是最受欢迎的现在由于使越来越多的海鲜的影响,广东菜最著名的一个是“辛辣的蟹”Chickencubeswithpeanuts宫保鸡丁Fish-FlavoredShreddedPork鱼香肉丝Pockmarkedbeancurd麻婆豆腐Longago,GuangdonghasbeenthefarthestendofChinaandlackofallsupportfromtherulersCantonesepeopleatewhattheycouldfindlocally.Wildanimals,plantseveninsects.18-19thcentury,immigrantsspreadovertheworldandsetupmanyCantoneserestaurants.Nowadays,mostChineserestaurantsoverseasservemainlyCantonesefood.Cantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,duckandducktongues,snakes,andsnails.Freshestandqualityingredientsarecrucial.Spicesshouldbeusedinmodestamountstoavoidoverwhelmingtheflavorsoftheprimaryingredients.Garlic,chives,gingerandcorianderleavesaremainspices.•粤菜了几乎所有的食用肉类,包括机关肉、鸡脚、鸭鸭舌、蛇、和蜗牛。•新鲜配料是至关重要的。质量香料应采用适度的达避免让口味的主要成分。•大蒜,韭菜、姜和芫荽叶主要香料。porkinsweetandsoursauce咕佬肉goldenroastedsucklingpig烧乳猪Fricasseethreekindsofsnakesandcat三蛇龙虎凤大会1000yearsago,cateringindustryhighlydeveloped.Geographically,betweensouthandnorth,combiningvariouscookingstyles.Strictselectionofingredientsaccordingtoseasons.Usedtobeexpensiveandluxury.SweetisthemostprominentfeatureofHuaiyangCuisine,nearlynotspicyatall.CuttingofthematerialisthekeyfactorforagooddishPork,freshwaterfish,andotheraquaticcreaturesserveasthemeatbasetomostdishesSantaoDuck三套鸭squirrel-shapedmandarinfish松鼠鳜鱼ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheirpickledtaste.福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。Boiledwholechicken清炖全鸡SpicyFriedHaiGuaZi辣炒海瓜子Stir-friedasparagus清炒芦笋Lianrongsesameball莲蓉芝麻球ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.浙江菜系由杭州菜，宁波菜，绍兴菜，组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。AnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogain安徽厨师注重于烹饪的温度，擅长煨炖。通常会加入火腿和方糖来改善菜肴的味道。HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣椒，青辣椒和青葱在这一菜系中的必备品翻译的原则•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ChineseMushroomswithPineNuts••2.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TossedBlackandWhiteFungus••2.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SautéedSpicyBeefandGreenPeas••3.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CrispyChicken••2.菜肴的做法、形状或口感、做法以及主配料做法（动词过去分词）+形状/口感+主料+配料如：小炒黑山羊SautéedSlicedLambwithPepperandParsley•四、以人名、地名为主，原料为辅的翻译原则•1.菜肴的创始人（发源地）和主料•人名（地名）+主料如：麻婆豆腐MapoTofu(SautéedTofuinHotandSpicySauce)广东点心CantoneseDimSum•2.介绍菜肴的创始人（发源地）、主配料及做法做法（动词过去式）+主辅料+人名/地名+Style如：四川辣子鸡SpicyChicken,SichuanStyle•五、体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则•1.具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。•如：饺子Jiaozi•包子Baozi•馒头Mantou•花卷Huajuan•烧麦Shaomai•2.具有中国特色且被外国人接受的，使用地方语言拼音或音译拼写的菜名，仍保留其拼写方式。•如：豆腐Tofu•宫保鸡丁KungPaoChicken•杂碎ChopSuey•馄饨Wonton•3.中文菜肴名称无法体现其做法及主配料的，使用汉语拼音，并在后标注英文注释。•如：•锅贴Guotie(Pan-FriedDumplings)•窝头Wotou(SteamedCornBun)•蒸饺SteamedJiaozi(SteamedDumplings)•油条Youtiao(Deep-FriedDoughSticks)•汤圆Tangyuan(GlutinousRiceBalls)•六．可数名词单复数使用原则•菜单中的可数名词基本使用复数，但在整道菜中只有一件或太细碎无法数清的用单数。•如：蔬菜面NoodleswithVegetables•葱爆羊肉SautéedLambSliceswithScallion•七、介词in和with在汤汁、配料中的用法•1.如主料是浸在汤汁或配料中时，使用in连接。•如豉汁牛仔骨SteamedBeefRibsinBlackBeanSauce•2.如汤汁或蘸料和主料是分开的，或是后浇在主菜上的，则用with连接。•