中餐烹饪英语介绍(26页).doc

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1、-中餐烹饪英语介绍-第 26 页中餐菜品英文翻译的原则和菜系介绍（中英双语）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 Chinese Mushrooms with Pine Nuts2. 菜肴的主料和配汁主料 + with / in + 汤汁（Sauce）如：冰梅凉瓜 Bitter Melon in Plum Sauce二、 以烹制方法为主，原料为辅的翻译原则1. 菜

2、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 Tossed Black and White Fungus2. 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 Sauted Spicy Beef and Green Peas3. 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 Tossed Clear Noodles with Chili Sauce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-S

3、haped Mantou脆皮鸡 Crispy Chicken2. 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 Sauted Sliced Lamb with Pepper and Parsley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2人名（地名）+ 主料如： 麻婆豆腐 Mapo Tofu (Sauted Tofu in Hot and Spicy Sauce)广东点心 Cantonese Dim Sum2. 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

4、 + Style如： 四川辣子鸡 Spicy Chicken, Sichuan Style北京炸酱面 Noodles with Soy Bean Paste, Beijing Style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 Shaomai2. 具有中国特色且已被国外主要英文字典收录的，使用汉语方言拼写或音译拼写的菜名，仍保留其原拼写方式。如： 豆腐 Tofu宫保鸡丁 Kung Pao Chicken馄饨

5、Wonton3. 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：佛跳墙 Fotiaoqiang ( Steamed Abalone with Sharks Fin and Fish Maw in Broth )锅贴 Guotie ( Pan-Fried Dumplings )窝头 Wotou ( Steamed Corn/Black Rice Bun )蒸饺 Steamed Jiaozi ( Steamed Dumplings )油条 Youtiao ( Deep-Fried Dough Sticks )汤圆 Tangyuan ( Glutinous Rice B

6、alls )粽子 Zongzi ( Glutinous Rice Wrapped in Bamboo Leaves )元宵 Yuanxiao ( Glutinous Rice Balls for Lantern Festival )驴打滚儿 Ldagunr ( Glutinous Rice Rolls Stuffed with Red Bean Paste )艾窝窝 Aiwowo ( Steamed Rice Cakes with Sweet Stuffing )豆汁儿 Douzhir ( Fermented Bean Drink )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

7、在整道菜中只有一件或太细碎无法数清的用单数。3如：蔬菜面 Noodles with Vegetables葱爆羊肉 Sauted Lamb Slices with Scallion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 Steamed Beef Ribs in Black Bean Sauce2. 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。如：泡椒鸭丝 Shredded Duck with Pickled Peppers八、 酒类的译法原则进口酒类的英文名称仍使用其原文，国产酒类以其注册的英文为准，如果酒

8、类本身没有英文名称的，则使用其中文名称的汉语拼音。4第一章 中餐Chapter I: Chinese Cuisine一、中国菜的分类Classifications of Chinese Cuisine1. 八大菜系 Eight Famous Cuisines中国各地不同的地理气候、资源物产,以及由此形成的饮食习惯，造就了各具特色的地方菜系，有“四大风味”、“八大菜系”之说。“四大风味”，是指以鲁（山东）、川（四川）、粤（广东）、淮扬（扬州）为代表的地方风味；“八大菜系”是指由上述四种有代表性的风味发展而来的地方菜系，包括鲁菜（山东菜）、川菜（四川菜）、湘菜（湖南菜）、粤菜（广东菜）、闽菜（福建

9、菜）、苏菜（江苏菜）、浙菜（浙江菜）、徽菜（安徽菜）。从小吃到大餐，中国各地名吃举不胜举，千滋百味的名馔佳肴折射出中国深厚的饮食文化传统和个性鲜明的地域文化。In China, different geography, climate, resources, produce and food habits combine to form characteristic local cuisines, namely, the four flavors and eightregional cuisines. The four flavors refer to those of Shandong,Si

10、chuan, Guangdong and Huai Yang (Yangzhou). The eight regional cuisines refer to the local modifications of the four flavors, including Shandong Cuisine, Sichuan Cuisine, Hunan Cuisine, Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine and Anhui Cuisine. From the dishes served at f

11、amily meals to lavishbanquets, local famous foods are too numerous to list, and the delicious foods of all kinds of taste reflect the highly developed tradition of food culture and thecharacteristic regional cultures of China.51.1. 鲁菜 Lu Cuisine (Shandong Cuisine)鲁菜是中国影响最大、流传最广的菜系之一。鲁是山东省的简称，山东是中国古文

12、化发祥地之一，地处黄河下游，气候温和，境内山川纵横，河湖交错，沃野千里，物产丰富。其粮食产量目前居中国第三位，蔬菜种类多，品质优良，是中国重要的蔬菜产地。山东是孔子的故乡所在地，鲁菜处处体现着孔子“食不厌精，脍不厌细 ”的饮食理念，讲究调味纯正，口味偏于咸鲜，具有鲜、嫩、香、脆的特色。常用的烹调技法有30种以上，尤擅“爆、炒、烧、塌、扒”。明、清两代，鲁菜已是宫廷御膳主体。以清代国宴规格设置的“满汉全席”，使用全套银餐具，196道菜，全是山珍海味，可谓奢华至极。作为北方第一菜系，喜庆寿诞的高档宴席和家常菜的许多基本菜式都是由鲁菜发展而来的，不仅如此，鲁菜对京、津、东北等地特色风味菜肴的形成还有

13、着重要的影响。山东人豪爽好客，特别讲究待客之道，惟恐客人吃不饱、吃不好，因此菜量很大，在山东人家做客要有一吃到底的心理准备。Lu Cuisine is one of the most influential and popularcuisines in China. “Lu” is short for Shandong Province, whichis one of the cradles of Chinese ancient culture. With mountainstowering and rivers meandering throughout the province, itbo

14、asts vast fertile fields and abundant produce. Its grain outputranks third in China, and it also has many kinds of high-qualityvegetables.Shandong is the home province of Confucius, andShandong Cuisine embodies the dining concept of Eat no foodbut whats of the best quality; eat no meat but whats fin

15、elyminced. It emphasizes purity of the seasonings and is a littlesalty. It features freshness, tenderness, aroma and crispness.There are over 30 kinds of common cooking techniques, ofwhich, bao (quick stir-frying), chao (frying), shao (stewing), ta(boiling) and pa (braising) are outstanding.In the M

16、ing and Qing dynasties (1368-1911), ShandongCuisine was the main style of imperial meals. The Feast ofComplete Manchu-Han Courses, established in accordance withthe state banquet of the Qing Dynasty court, adopted a banquetof 196 courses served on silver platters, including delicacies ofevery kind a

17、s luxurious as possible.As the first cuisine of north China, many basic courses ofhigh-class feasts prepared for festivals and birthdays were developedbased on Shandong cuisine. It also had an important influence onthe formation of the local cuisines of Beijing, Tianjin and northeastChina. The peopl

18、e of Shandong Province are good-hearted, keepopen doors, and pay special attention to treating guests well toensure they leave fulland well satisfied.Henc e , the di she sserved are more thansufficient, and familyguests never go hungry.Ye l l ow Ri v e rFish are cooked in a6糖醋黄河鲤鱼：此菜选用黄河鲤鱼烹制而成，成菜后外焦

19、里嫩，香酥、酸甜、稍咸。德州扒鸡：鸡皮光亮，色泽红润，肉质肥嫩，热吃时，手提鸡骨一抖，骨肉随即分离，香气扑鼻，味道鲜美，是德州传统风味。particular way, so that they are crisp outside and tender inside.The dish is savory and crisp, sour and sweet and a little salty.Dezhou Stewed Chicken: the chicken skin is bright andruddy, and the meat is fat and tender. When eating

20、 it hot, dinerssimply grip the feet and shake it, and the meat separates fromthe bones. Sweet-smelling and tasty, it is the traditional flavor ofDezhou.1.2. 川菜 Chuan Cuisine (Sichuan Cuisine)川菜是一种发展较早的风味菜系，其发源地孕育了中国古代的巴蜀文化。据中国古籍记载，早在两千多年前，当地就已有卤水、岩盐、川椒、姜等调味品，在当地发掘的出土文物中，可见各种青铜和陶质食具，足见其烹饪技术形成之早。16世纪初

21、，川菜运用引进种植的辣椒调味，继承巴蜀之地早就形成的“尚滋味”、“好辛香”的调味传统，并进一步发展。19世纪末20世纪初，逐步形成为一个地方风味极其浓郁的体系。如今，川菜不仅在中国各地有着广泛的影Sichuan Cuisine is a local cuisine that developed inearly times, forming part of the culture of ancient Sichuan inSouthwestern China. According to ancient texts, more than twothousand years ago, there w

22、ere already such seasonings as brine,rock salt, pepper, ginger and so on. Various items of bronze andpottery tableware have been found among excavated culturalrelics, showing the great age of the cooking techniques.In the beginning of the 16th century, Sichuan Cuisine usedlocal pepper as seasoning a

23、nd inherited the seasoning traditionof paying attention to the taste and attaching importance topungency and developed it further. At the turn of the 19th and20th centuries, it gradually became a system with strong localcharacteristics. Now, Sichuan Cuisine is widely enjoyed all overChina and has sp

24、read to manycountries.Mention Sichuan Cuisineand tongue-numbing andspicy tastes come to mind.Seasonings are very importantin Sichuan Cuisine and manydifferent flavors abound, whichcan be seen from seasoningssuch as scallion, ginger, garlic,chili, pepper, Chinese pepper,vinegar, Pixian County beanpas

25、te, fermented glutinous ricewine, sugar, salt and so on. If7响，食者众多，而且已遍及世界许多国家和地区。一提起川菜， 人们的印象中似乎只有麻、辣两味，其实川菜特别注重调味，味型也相当丰富，单看调料就可见一斑葱、姜、蒜、辣椒、胡椒、花椒、醋、郫县豆瓣酱、醪糟、糖、盐，不一而足。只要巧施厨艺，就能精心调和成酸、甜、苦、辣、麻、香、咸等7种滋味。四川素有“天府之国”之称， 56万平方公里境内，物产富庶。烹饪原料多而广。川菜拥有4000多个菜肴点心品种，是由筵席菜、便餐菜、家常菜、三蒸九扣菜、风味小吃5个大类组成的，常用烹调技法近40种，长于

26、小煎、小炒、干煸、干烧、家常烧等技法。菜品多为经济可口的大众家常菜，风格朴实清新。麻婆豆腐：为四川省的传统风味菜肴。相传在清朝同治末年，成都有位陈姓妇女脸上生有麻子，但烧得一手好菜，经营餐馆以豆腐的味道最为特别，麻辣味鲜、色泽红亮，深受群众喜爱，因而得名。鱼香肉丝：色红肉嫩，鱼香味突出。因模仿民间烹鱼的调料和方法制作，故名鱼香。回锅肉：红绿相衬，咸中带甜，微辣醇鲜、味浓而香，是四川的传统菜肴。the cook is skillful euough, seven flavorssour, sweet, bitter, spicy, tonguenumbing,aromatic and salty

27、 should be detected.Sichuan enjoys a reputation as a land of abundance. Covering anarea of 560,000square kilometres,i t y i e l d s r i c hc o o k i n gi n g r e d i e n t s .Sichuan Cuisineboasts more than4,000 cour s e s ,d i v i d e d i n t ofive types, suchas feast dishes,r e f r e s h m e n td

28、i s h e s , h ome -s t y l e d i s h e s ,steamed dishesand characteristicsnacks. There are nearly 40 kinds of common cooking techniques,especially sauting, frying, stir-frying without stewing, dry-frying, homestylefrying and so on. Most are economic and flavorful home style dishes,simple and fresh.

29、Mapo (meaning pockmarked lady in Chinese) Tofu (Sauted Tofuin Hot and Spicy Sauce): It is a traditional flavorful dish. It is said thattowards the end of the reign of Tongzhi (1862-1875) of the Qing Dynasty,there was a lady surnamed Chen, who was pockmarked but was a verygood cook. The tofu in her r

30、estaurant was especially tasty with spicy,tongue-numbing flavor and bright red color, which was deeply loved byher customers.Fish-flavored Shredded Pork (Sauted Shredded Pork with SpicyGarlic Sauce): Its meat is red and tender. It imitates the seasoning andmethod of cooking fish, hence its name.Twic

31、e Cooked Pork Slices (Sauted Sliced Pork with Pepper andChili): Its color is red and green; its taste is salty with a little sweet andspicy flavor and it is fragrant.81.3. 粤菜 Yue Cuisine (Guangdong Cuisine)粤菜即广东地方风味菜，主要由广州、潮州、东江三种风味组成，以广州风味为代表，具有独特的南国风味，以选料珍奇、配料精巧、依食客喜好灵活烹制而著称。粤菜发源于中国南部沿海地区，那里地处亚热带，

32、濒临南海，四季常青，物产丰富，山珍海味无所不有，蔬果时鲜四季不同。同时，这里又是与海外通商的重要口岸，经济较发达也促进了饮食文化的发展。粤菜讲究少而精，制作精细追求享受，用量精而细，配料多而巧，装饰美而艳，菜品达5000多种。粤菜原料广采博收，追求生猛；善用烧、煲、浸、烤、炙、软炸、软炒、清蒸等烹调法，口味清淡鲜和；在配料、刀工、火候、烹饪时间、起锅、包尾、器皿、上菜方式等诸多环节都有着严格要求，如做鱼讲究即杀即烹，以保持鱼的鲜味；质味兼顾，有崇尚冬春“滋补身体”的习俗，口味随季节时令的变化而变化，夏秋偏重清淡，冬春偏重浓郁；菜品口感重清、鲜、爽、滑、嫩、脆，调味遍用酸、甜、苦、辣、咸、鲜，追

33、求菜肴整体的色、香、味和形。白切鸡：选用未下蛋的小母鸡或1500克左右的阉鸡，以清远三黄鸡最佳，鸡肉厚而嫩、Yue Cuisine refers to that of Guangdong Province,mainly composed of the flavors of Guangzhou, Chaozhouand Dongjiang and best represented by that of Guangzhou.It has a unique southland flavor and is famous for therare and exquisite ingredients and

34、 varied recipes to suit thetastes of the eaters. Guangdong Cuisine originated from thesubtropical zone, along the coastal area of southern Chinaadjacent to the South China Sea, which is green all the yearround. It abounds in agricultural produce and delicacies ofall kinds, as well as vegetables vary

35、ing through the fourseasons. It is also an important trading port to the world; so,the developed economy also promotes the development ofthe food culture with new ideas from home and abroad.Guangdong Cuisine stresses exquisite preparation andprovides enjoyment with delicate, well-chosen ingredientsa

36、nd beautiful presentation. There are more than 5,000 dishesall together. The materials are of a broad range that includefresh seafood, with cooking techniques including frying,braising, soaking, toasting, soft-frying and stewing withoutseasoning. It has strict requirements in regard to ingredients,c

37、utting skill, cooking duration, tableware, serving style andso on. For example, the fish should be cooked immediatelyafter being killed to keep its freshness. Both quality and tasteare very important, advocating the custom of nourishingthe body in Winter and Spring and changing the flavor inaccordan

38、ce with the season. In Summer and Autumn, lightdishes are favored and in Spring and Winter, strong onespreferred. Light, fresh, slippery, tender and crisp dishes arepreferred and the seasonings include sour, sweet, bitter,spicy, salty or fresh. It pursues the whole effect of the dishes color, fragra

39、nce, taste and shape.Sliced Boiled Chicken: It requires a pullet or caponwith a weight of only 1,500 grams; the yellow chickenof Qingyuan is best, with fleshy, tasty tender meat. Whencooking, the flame is turned down immediately after putting9肥小脚矮、味道鲜美，制作时将水烧开，将鸡放下即转用小火，讲究火候，以刚熟、切开后两腿骨略带血丝者为宜。皮爽滑，肉细

40、嫩，鲜味足。老火靓汤：靓汤是粤菜重要的组成部分，汤料与气候变化相呼应，干燥少雨的季节，可选择润肺解渴、气血双补的“菜干煲猪肺”、“雪耳木瓜煲排骨”、“无花果粉葛煲赤肉”；暑热时节，身体火气旺盛，可选择性甘凉的汤料，如“鸡骨草煲老鸡”、“凉瓜赤豆煲龙骨”； 冬季体寒， 宜选择性热的汤料， 如“鲜人参煲老鸭”、“冬虫夏草煲乳鸽”等等，煲汤一般要3个小时。红烧大群翅：大群翅取自鲨鱼，分三围，近头部的脊翅称头围，近尾的脊翅称二围，尾部末端称三围。此菜烹饪精巧，汤浓郁香醇，翅针透明而嫩滑可口，蛋白质含量很高，营养丰富，是粤系传统佳肴，售价昂贵。the chicken into the boiling w

41、ater. The simmering technique stressesduration and it is best when the chicken is underdone on the shank.When done the skin is loose, the meat tender and the flavor fresh.Soup of the Day: Soup is an important part of the GuangdongCuisine, with the ingredients changed in accordance with the seasons.I

42、n the dry season, soups such as dried vegetable and pork lungsoup, white fungus, pawpaw and spare ribs soup, fig, pachyrhizuaangulatus and red pork soup are served to nourish the lungs andrelieve thirst and increase vitalenergy and blood flow. In the hotseason, the internal heat of thebody is ample,

43、 so it is wise toselect sweet and cool soups, suchas chicken-bone herb and agedchicken soup, cold melon, redbean and dragons bone soup; it iscold in winter, so hot soups such asfresh ginseng and old duck soup and aweto and pigeon soup arebest. It takes three hours to braise the ingredients.Braised S

44、hark Fin in Brown Sauce:The fin is divided intothree kinds, that near the head, near the tail and at the end of thetail. It is cooked precisely, with strong and fragrant flavor. The finis transparentt, tender and tasty, with a high protein content andabundant nutrition. It is an expensive, tradition

45、al dish of GuangdongCuisine.1.4. 闽菜 Min Cuisine (Fujian Cuisine)闽菜是福建菜的简称，起源于福建省闽侯县，以福州、泉州、厦门等地菜肴为代表发展起来。由于福建的地理形势倚山傍海，北部多山，南部面海，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，盛产多种海鲜，因此，闽菜多以海鲜为原料烹制各式菜肴。其特点是色调美观，滋味清鲜。烹调方法擅长于蒸、汆、炒、溜、Min Cuisine is short for Fujian Cuisine, originating inMinhou County of Fujian P

46、rovince, represented by the dishes ofFuzhou, Quanzhou, Xiamen and so on. Fujian is mountainousin the north and faces the sea in the south. The mountainousarea is abundant in mushrooms, bamboo shoots, white fungus,lotus, stone squama, eel, soft-shelled turtles and so on. Inthe long shallow sea coast, there are numerous sea creatures.Hence, the Fujian Cuisine has many sea food dishes, colorful,light and tasty.The Min Cuisine chefs are adept at steaming, braising,10煎、煨，尤以“糟”味最具特色。闽菜注重刀工，一切刀工均围绕着“味”下功夫，使原料通过刀工的技法，体现出原料的本味和质地。