快到碗里吧吧吧
以下内容摘自《北京市餐饮业菜单英文译法》（讨论稿）部分中国菜的英文译名。主食、小吃类部分：（1）X.O.炒萝卜糕 Turnip Cake with XO Sauce（2）八宝饭 Eight Treasure Rice（3）白粥 Plain Rice Porridge（4）XO酱海鲜蛋炒饭 Stir-fried Rice with Assorted Seafood in XO Sauce（5）鲍鱼丝金菇焖伊面 Stir-fried Noodles with Mushrooms and Shredded Abalone（6）鲍汁海鲜烩饭 Boiled Seafood and Rice with Abalone Sauce（7）鲍汁海鲜面 Seafood Noodles with Abalone Sauce（8）北京炒肝 Stir-fried Liver Beijing Style（9）北京鸡汤馄饨Wonton in Chicken Soup（10）北京炸酱面 Noodles with Bean Paste（11）碧绿鲜虾肠粉Fresh Shrimps in Rice Flour Noodles with Vegetables（12）冰糖银耳炖雪梨 Stewed Sweet Pear with White Fungus（13）菜脯叉烧肠粉 Steamed Rice Rolls with Preserved Vegetables（14）菜盒子Stir-fried Crispy Cake Stuffed with Vegetable（15）菜肉大馄饨Pork and Vegetable Wonton（16）菜肉饺子Dumplings Stuffed with Minced Pork and Vegetable（17）参吧素菜卷 Sweet Dumplings Stuffed with Cream and Mixed Fruits（18）草菇牛肉肠粉Steamed Rice Noodle Rolls with Mushrooms and Minced Beef（19）叉烧包Barbecued Pork Bun（20）叉烧焗餐包 Barbecued Pork Dumpling（21）叉烧酥 Cake with Barbecued Pork（22）炒河粉 Sauteed Rice Noodles（23）炒面Sauteed Noodles with Vegetables（24）陈皮红豆沙Minced Red Bean Paste with Orange Peel（25）豉油蒸肠粉Steamed Rice Rolls with Black Bean Sauce（26）豉汁蒸凤爪 Steamed Chicken Feet with Black Bean Sauce（27）豉汁蒸排骨Steamed Spare Ribs with Black Bean Sauce （28）春菇烧麦 Steamed Dumplings Stuffed with Mushroom（30）葱油拌面 Mixed Noodles with Spring Scallion, Oil and Soy Saucewww（31）葱油饼 Fried Chive Cake （32）葱油煎饼Pancake with Scallions（33）脆皮春卷Crispy Spring Roll（34）脆炸芋头糕Taro Cake with Preserved Pork（35）担担面Sichuan Flavor Noodle（36）蛋煎韭菜盒Deep-Fried Shrimps and Chive Dumplings（37）冬菜牛肉肠粉Steamed Rice Rolls with Minced Beef and Preserved Vegetables（38）冻马蹄糕 Water Chestnut Jelly Cake（39）豆浆Soybean Milk（40）豆沙包 Steamed Bun Stuffed with Red Bean Paste（41）豆沙锅饼Pan-fried Red Bean Paste Pancake
香城宝地邑人
对于这个问题，苏宏杰先生有一套自己的公式：原材料＋烹饪方法＋厨师向客人介绍这道菜的关键词。所以，在他制作的菜单中，杭帮菜的英语是这样的：凉菜类：白切鸡Poached Chicken杭州卤鸭Braised Duck with Soy Sauce杭州醉虾Marinated Shrimp with Yellow Wine桂花糯米藕Honey Lotus Root Stuffed with Glutinous Rice香菜干丝Shredded Beancurd with Coriander热菜类：腌笃鲜Double Boiled Bamboo Shoots with Salted Pork干菜蒸鱼头Steamed Fish Head with Preserved Vegetable毛血旺Duck Blood in Chili Sauce东坡肉“DongPo” Pork油焖笋Sauteed Bamboo Shoot西湖醋鱼Sweet and Sour Mandarin Fish汤羹类：宋嫂鱼羹Shredded Perch Soup with Ham and Ginger榨菜肉丝汤Shredded Pork Soup with Hot Pickled Mustard Tuber翻译公式而这次在北京的这份讨论稿中，专家们给出了更多的翻译公式（原则）：一、以主料开头的翻译原则1.介绍菜肴的主料和配料主料（名称/形状）+ with + 配料如：白灵菇扣鸭掌 Mushrooms with Duck Feet2.介绍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、以烹制方法开头的翻译原则1.介绍菜肴的做法和主料做法（动词过去式）+主料（名称/形状）如：火爆腰花 Sautéed Pig's Kidney2.介绍菜肴的做法、主料和配料做法（动词过去式）+主料（名称/形状）+ 配料如：地瓜烧肉——Stewed Diced Pork and Sweet Potatoes干豆角回锅肉——Sautéed Spicy Pork with Dried Beans3.介绍菜肴的做法、主料和汤汁做法（动词过去式）+主料（名称/形状）+ with/in +汤汁如：京酱肉丝——Sautéed Shredded Pork in SweetBean Sauce雪蛤海皇羹——Snow Clam and Scallop Soup三、以形状或口感开头的翻译原则1.介绍菜肴形状或口感以及主配料形状/口感 + 主料如：脆皮鸡——Crispy Chicken2.介绍菜肴形状或口感、做法及主配料做法（动词过去式）+ 形状/口感 + 主料 + 配料如：小炒黑山羊——Sautéed Sliced Lamb with Pepper and Parsley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）和主料人名（地名）+主料如：麻婆豆腐 Mapo Tofu (Stir-Fried Tofu in Hot 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+Style如：北京炒肝——Stewed Liver, Beijing Style北京炸酱面 Noodles with Soy Bean Paste, Beijing Style五、菜单英文译法中汉语拼音的使用原则1.具有中国特色的且也被外国人接受的传统食品，本着推广汉语及中国文化的原则，使用汉语拼音。如：饺子——Jiaozi2.具有中国特色的且被外国人接受的，但使用的是地方语言拼写或音译拼写的菜名，仍保留其拼写方式。如：豆腐——Tofu宫保鸡丁——Kung Pao Chicken杂碎——Chop Suey馄饨——Wonton烧麦——Shaomai3.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 Shark's Fin and Fish Maw in Broth (Lured by its delicious aroma even the Buddha jumped over the wall to eat this dish.) 锅贴——Guotie (Pan-Fried Meat Dumplings)窝头——Wotou（Steamed Black Rice or Corn Bun）蒸饺——Steamed Jiaozi (Steamed Dumplings)油条——Youtiao (Deep-Fried Dough Sticks)汤圆——Tangyuan (Glutinous Rice Balls)咕噜肉——Gulaorou (Sweet and Sour Pork with Fat)粽子——Zongzi (Glutinous Rice Wrapped in Bamboo Leaves)元宵——Yuanxiao（Glutinous Rice Balls for Lantern Festival)驴打滚——Lǘdagunr（Glutinous Rice Rolls with Sweet Bean Flour）六、菜单中的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——Noodles with Vegetables葱爆羊肉——Sautéed 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：海鲜乌冬汤面 Japanese Soup Noodles with Seafood八、酒类的译法原则进口酒类的英文名称仍使用其原英文译法，国产酒类以其注册的英文为准，如酒类本身没有英文名称的，则使用其中文名称的汉语拼音
阳光通宝
杭帮菜（Hangzhou dishes）西湖醋鱼 West Lake Fish in Vinegar Gravy 糖醋排骨 Sweet and Sour Spare Ribs 杭州酱鸭 Hangzhou duck砂锅鱼头豆腐 Stewed Fish Head with Tofu in Pottery Pot 经典杭帮菜：西湖醋鱼、东坡肉、炸响铃、红烧栗子肉、木樨肉、老鸭煲、龙井虾仁、宋嫂鱼羹、花童子鸡、八宝豆腐、斩鱼圆、砂锅鱼头豆腐、糟烩鞭笋、栗子炒子鸡、板栗烧肉、糖醋排骨、椒盐虾、油爆河虾、盐水虾、糖醋咕老肉、油焖春笋、油焖茄子、杭三鲜、红烧狮子头、红烧鸡翅、爆炒田螺、鱼头豆腐汤、杭州酱鸭等。 我只能找到几种菜的英文名~求采纳~！
华丽的转身159
驴打滚 soybean cake艾窝窝 Steamed rice cakes with sweet stuffing)炒肝 Stewed Liver糖卷果 Chinese yam and date rolls姜丝排叉 Fried ginger slices奶油炸糕 Fried butter cake豌豆黄 Pea cake蜜麻花 Ear-shaped twists with sugar豆汁 Fermented mung bean juice油茶 Chatang / Miancha / Youcha馓子麻花 Crisp noodle萨其马 Caramel treats焦圈 Fried ring糖火烧 Sweetened baked wheaten cake豆馅烧饼 Bean paste cake/Subsidence fried beans
优质英语培训问答知识库
