下载文档原格式
八大菜系的英文翻译No. 1 Sichuan Cuisine 川菜Specialties Include: (特别推荐)pockmarked bean curd 麻婆豆腐chicken cubes with peanuts 宫保鸡丁pork shreds with fishy flavour 鱼香肉丝translucent beef slices 水晶牛片No.2 Guangdong cuisine 粤菜Specialties include:roasted sucking pig 烤乳猪fricassee three kinds of snakes and cat 三蛇龙虎凤大会steamed turtle with chives sauce 虾夷葱酱汁清炖甲鱼king snake with bamboo slices 蛇王炒鸡丝gourd cups 汤类No. 3 Shandong Cuisine 山东菜系dezhou grilled chicken 炙鸡b ird’s nest in a clear soupquick-boiled clam 龙凤酸辣汤lotus flower and shrimp 青辣椒镶虾No. 4 Huaiyang Cuisine (also known as Weiyang Cuisine) 苏州菜yincai vegetalbes cooked with chicken slices 鸡汤煮干丝crab meat & minced pork ball in casserole 清炖蟹粉chicken mousse broth with fresh cornsquid with crispy rice crust 桃花饭No. 5 Zhengjiang Cuisine 浙江菜系dong po pork 东坡肉west lake vinegar fish 西湖醋鱼shelled shrimps with dragon well tea leaves 龙井虾仁b eggar’s chicken( a whole chicken roasted in a caked mud) 叫花鸡No. 6 Fujian cuisine 福建菜系sea food and poultry in casserole 海鲜砂锅steamed chicken ball with egg-white 叉烧芙蓉fried prawn shaped as a pair of fish 桔汁加吉鱼crisp pomfret with litchi 糖醋里脊No.7 Hunan Cuisine 湖南菜系d ong’an chicken 东安子鸡braised dried pork with eel slices 板栗红烧肉steamed turtle 清蒸甲鱼spring chicken with cayenne pepper 碧绿花子鸡和麻辣鸡丁No. 8 Anhui Cuisine 安徽菜huangshan stewed pigeon 黄山乳鸽gourd duck 葫芦鸭子fricassee pork sinew with egg white 芙蓉海参crisp pork with pine nuts松子熏肉。
八大菜系英文介绍以下是八大菜系的英文介绍：1. 鲁菜：Shandong Cuisine， also known as Lu Cuisine, is the representative cuisine of the North and Northeast China, with a focus on seafood, pork, and chicken. It is known for its simple cooking methods, fresh ingredients, and rich flavors.2. 川菜：Sichuan Cuisine, also known as Chuan Cuisine, is a spicy and pungent cuisine from Sichuan Province in China. It is famous for its fiery peppers and rich sauces, and often features pork, chicken, and seafood.3. 粤菜：Cantonese Cuisine is the representative cuisine of Guangdong Province in China, known for its freshness, simplicity, and unique seasonings. It emphasizes the use of high-quality ingredients and pays attention to the presentation of dishes.4. 闽菜：Fujian Cuisine is a coastal cuisine from Fujian Province in China. It emphasizes seafood, fresh vegetables, and rice dishes. The cooking methods are unique, with a focus on stewing, steaming, and deep-frying.5. 苏菜：Jiangsu Cuisine is a representative cuisine of the Yangtze River Delta region in China. It emphasizes freshness, tenderness, and mild flavors. The cooking methods are diverse, including stewing, steaming, frying, and braising.6. 浙菜：Zhejiang Cuisine is a representative cuisine of the eastern region of China, known for its simplicity and unique flavors. It often features rice dishes, seafood, and various kinds of meat. The cooking methods include stewing, steaming, and frying.7. 湘菜：Xiang Cuisine is a spicy and pungent cuisine from Hunan Province in China. It emphasizes the use of fresh ingredients and fiery peppers, often featuring pork, chicken, and beef. The cooking methods include stewing, steaming, and deep-frying.8. 徽菜：Anhui Cuisine is a traditional Chinese cuisine from Anhui Province, known for its unique flavors and seasonings. The main ingredients include pork, chicken, duck, and various kinds of vegetables. The cooking methods include stewing, steaming, frying, and braising.。
中国八大菜系代表作（英文翻译）No.1 Sichuan CuisinePockmarked bean curdChicken cubes with peanutsPork shreds with fishy flavour Translucent beef slicesNo. 2 Guangdong cuisineRoasted sucking pigFricassee three kinds of snakes and cat Steamed turtle with chives sauceKing snake with bamboo slicesGourd cupsNo. 3 Shandong CuisineDezhou grilled chickenBird’s nest in a clear soupQuick-boiled clamLotus flower and shrimpNo. 4 Huaiyang Cuisine (also known as Weiyang Cuisine)Yincai vegetalbes cooked with chicken slicesCrab meat & minced pork ball in casserole Chicken mousse broth with fresh corn Squid with crispy rice crust 川菜麻婆豆腐宫保鸡丁鱼香肉丝灯影牛肉粤菜烤乳猪龙虎烩清蒸甲鱼笋片烧蛇葫芦盅鲁菜德州扒鸡清汤燕窝羹油爆大蛤荷花大虾淮阳菜蔬菜炒鸡片砂锅蟹肉丸奶油鸡丝玉米汤鱿鱼锅巴No. 5 Zhengjiang CuisineDong po porkWest lake vinegar fishShelled shrimps with dragon well tea leavesBeggar’s chicken( a whole chicken roasted in a caked mud)No. 6 Fujian cuisineSea food and poultry in casserole Steamed chicken ball with egg-whiteFried prawn shaped as a pair of fishCrisp pomfret with litchiNo.7 Hunan CuisineDong’an chickenBraised dried pork with eel slicesSteamed turtleSpring chicken with cayenne pepperNo. 8 Anhui CuisineHuangshan stewed pigeonGourd duckFricassee pork sinew with egg whiteCrisp pork with pine nuts 浙菜东坡肘子西湖醋鱼龙井虾肉叫花鸡闽菜红烧鱼翅芙蓉鸡丸油炸对虾荔枝鲳鱼湘菜东安鸡红烧肉清蒸海龟辣子鸡丁徽菜黄山醉鸽葫芦鸭蛋花炖肉松仁排骨。
中国菜名官方翻译原则：终于知道怎么给老外介绍中国菜了夫妻肺片Couple’s Sliced Beef in Chili Sauce、麻婆豆腐Mapo Tofu、北京炸酱面Noodles with Soy Bean Paste,Beijing Style…中国菜名不仅包含了原材料，还糅合了文化、历史等元素。
掌握菜单翻译原则，看完终于知道怎么给老外介绍中国菜了!中国菜的分类Classifications of Chinese Cuisine一、八大菜系Eight Famous Cuisines鲁菜Lu Cuisine(Shandong Cuisine)川菜Chuan Cuisine(Sichuan Cuisine)粤菜Yue Cuisine(Guangdong Cuisine)闽菜Min Cuisine(Fujian Cuisine)苏菜Su Cuisine(Jiangsu Cuisine)浙菜Zhe Cuisine(Zhejiang Cuisine)湘菜Xiang Cuisine(Hunan Cuisine)徽菜Hui Cuisine(Anhui Cuisine)二、菜品分类Types of Courses凉菜类Cold Dishes热菜类Hot Dishes汤羹粥煲类Soups,Congees and Casseroles主食和小吃Main Food and Snacks西餐Western Cuisine开胃菜(头盘及沙拉类)Appetizers and Salads汤类Soups副菜Entrées主菜Main Courses配菜Side Dishes甜点Desserts饮品Drinks一、酒精类饮品Alcoholic Beverages国酒Chinese Wines洋酒Imported Wines白兰地与威士忌Brandy and Whisky金酒与朗姆酒Gin and Rum伏特加与龙舌兰Vodka and Tequila利口酒和开胃酒Liqueurs and Aperitifs红酒Red Wine二、不含酒精类饮品Non-Alcoholic Beverages三、中国饮品文化Chinese Drinking Culture中国茶文化Chinese Tea Culture中国酒文化Chinese Wine Culture中国菜名的翻译原则以主料为主，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Sautéed 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-Shaped 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Sautéed Sliced Lamb with Pepper and Parsley 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Mapo Tofu(Sautéed 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+Style如：四川辣子鸡Spicy Chicken,Sichuan Style北京炸酱面Noodles with Soy Bean Paste,Beijing Style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。
1.八大菜系 Eight Famous Cuisines鲁菜 Lu Cuisine (Shandong Cuisine)川菜 Chuan Cuisine (Sichuan Cuisine)粤菜 Yue Cuisine (Guangdong Cuisine)闽菜 Min Cuisine (Fujian Cuisine)苏菜 Su Cuisine (Jiangsu Cuisine)浙菜 Zhe Cuisine (Zhejiang Cuisine)湘菜 Xiang Cuisine (Hunan Cuisine)徽菜 Hui Cuisine (Anhui Cuisine)2.菜品分类 Types of Courses凉菜类 Cold Dishes热菜类Hot Dishes汤羹粥煲类 Soups, Congees and Casseroles 主食和小吃 Main Food and Snacks西餐 Western Cuisine开胃菜(头盘及沙拉类)Appetizers and Salads 汤类 Soups副菜 Entrées主菜 Main Courses配菜 Side Dishes甜点 Desserts饮品Drinks一、酒精类饮品 Alcoholic Beverages1. 国酒 Chinese Wines2. 洋酒 Imported Wines白兰地与威士忌 Brandy and Whisky金酒与朗姆酒 Gin and Rum伏特加与龙舌兰 Vodka and Tequila利口酒和开胃酒 Liqueurs and Aperitifs红酒 Red Wine二、不含酒精类饮品 Non-Alcoholic Beverages三、中国饮品文化 Chinese Drinking Culture1. 中国茶文化 Chinese Tea Culture2. 中国酒文化 Chinese Wine Culture一．翻译原则1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 Sauce2二．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 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 Sautéed 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-Shaped 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 Sautéed Sliced Lamb with Pepper and Parsley3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 Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce)广东点心 Cantonese Dim Sum4.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Spicy Chicken, Sichuan Style北京炸酱面 Noodles with Soy Bean Paste, Beijing Style5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。
1、八大菜系原文：中国一个幅员辽阔、资源丰富、历史悠久的多民族国家，每个民族都有其独特的丰富菜肴。
地域菜系在地理环境、气候、文化传统、民族风俗和其他因素的影响下经过悠久历史的发展已经成形。
最有影响力、最具代表性的是鲁、川、粵、闽、苏、浙、湘、徽菜系，这八种被人们称为“八大菜系”。
中国的“八大菜系”是以多种多样的烹饪方法区分的，各有其长处。
参考译文：Eight Major CuisinesChina is a time-honored multi-ethnics nation with a vast territory and abundant resources, and every ethnic group has its unique abundant dishes. Regional cuisines have taken shape after long-history evolution under the influence of geographical environment, climate, cultural tradition, folk customs and other factors. The most influential and representative ones are Lu, Chuan，Yue, Min, Su，Zhe, Xiang and Hui Cuisines, which are commonly known as “Eight Major Cuisines”. Dishes in the “Eight Major Cuisines”in China are characterized by diversified cooking skills, with each having its strong points.2、中国茶文化原文：中国是一个文化历史悠久的(time-honored)国度，也是一个礼仪(ceremony anddecorum)之邦。
中国八大菜系英文介绍China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.Well, due to not that familiar with Chinese history and culture, in the process of translation, there still have been various problems.Therefore,our group aims at picking out some typicals in translating the eight major cuisines of China .Through the gathering of both information and pictures, next,we're going to show you the translation of the eight major cuisines of China .Ⅰ.Shandong Cuisine山东菜系Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.德州扒鸡Dezhou Braised Chicken糖醋鲤鱼Carp in Sweet and Sour Sauce辣子全鸡Spicy chicken whole爆炒腰花 Quickly Fried Pig Kidney(saute kidney)清汤柳叶燕菜Stewed Swiflets Nest一品豆腐“Yiping”Bean Curd炸蚕蛹鸡Fried “Silkworm Pupa” Chicken红烧鱼唇Fried Fish Lip in Brown SauceⅡ.Sichuan Cuisine四川菜系Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques.宫保鸡球Kung Pao Chicken四川牛肉Szechuan Beef麻婆豆腐mapo tofu四川虾Szechuan Prawns鱼香茄子Braised Egg plant回锅肉Twice cooked pork宫保鸡丁Kung Pao Chicken鱼香肉丝Fish Flavored porkⅢ.Guangdong Cuisine广东菜系Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton）so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.炸子鸡Braised crispy chicken刨冰Various dessert drinks served with shaved ice鲜虾云吞面Shrimp wonton noodle soup叉烧Char shiu咖哩猪皮Pork rind curry蒸咸鱼Salted preserved fish焖鲍鱼Braised dried abalone云腿鸡片stir-fried chicken and ham花枝羹Squid thick soup港式奶茶Black tea with condensed milkⅣ.Fujian Cuisine福建菜系Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".白切海螺Boiled Whelk Meat Slices银耳羹White Fungus Thick soup红烧大鲍翅Fried Ormer Fin in Brown Sauce佛跳墙Buddha Jumps over the Wall闽生果Min fruit梅开二度Secondbloom盐水虾Brine shrimp醉排骨Drunken ribs炸蛎黄Fried oysterJiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.松鼠桂鱼：Sweet and Sour Mandarin Fish三套鸭：Three-nested Duck清炖蟹粉狮子头：Pork balls霸王别姬：Farewell to My Concubine梁王鱼Liangwang fish糖醋排骨Braised Spareribs栗子闷鸡肉Chestnut and Chicken Stew鸭血粉丝汤Duck blood and bean-starchy vermicelli soupComprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.冰糖甲鱼Steamed Turtle in Crystal Sugar Soup宁氏鳝丝Eel silk东坡肉Dongpo pork西湖醋鱼West lake fish in vinegar sauce叫花鸡Beggar's chicken龙井虾仁Fried shrimps with longjing tea干菜焖肉Dry vegetable braised with meatHunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.组庵鱼翅Zuyan Shark's Fin冰糖湘莲Sugar Candy Lotus东安子鸡Dong Zi An Chicken葱爆肉丁Sliced pork with scallion脆皮三丝卷Crisp rolls of pork,sea-cucumber and bamboo shoots冬菜扣肉Steamed spicy cabbage abd pork古老肉Sweet-and-sour pork滑肉片Sliced prok with cream sauceAnhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain清炖马蹄鳖：Stewed Turtle李鸿章杂烩Li Hongzhang Assorted Dish符离集烧鸡Fuliji Braised Chicken焖牛肉pot roast beef清炸猪里脊dry-fried pork fillet砂锅狮子头meatballs in earthen-pot水晶蹄膀shredded pork knuckle in jelly蜜汁红芋Red Tato in Honey。
