菜名翻译论文知网

菜名翻译论文知网

你好这是我学校图书馆网站
黄忠廉. 变译理论[M] . 中国对外翻译出版公司,2002
任津升. 进一步谈谈中国菜的英译[J]，中国翻译. 2001 年第6期第56页
陈宏微 . 汉英翻译基础[M]：上海外语教育出版社1998年
朱虹. 文学翻译：中译英琐谈[J]. 读书,1997年第4期
张林 . 旅游资料翻译反映出的文化因素[J],中国翻译. 2000 年第5期

饮食文化的翻译
我国由于历史和地域的不同，形成众多菜系及佳,代写医学论文在翻译时充分考虑它的中、西文化差异、其原料成份及烹调方法等[7]。
（1）、直译：烹饪方法+原料名如：清真桂鱼Steamed Mandarin Fish 、回锅肉Twice-cooked Pork、炖牛肉Stewed Beef 。
（2）、音译+释义如：饺子Jiaozi (Chinese-style Ravioli) 、包子Baozi (Stuffed Bun) 、锅贴Guotie (Pot Stickers)。
（3）、意译+释义：全家福 Happy Family---A combination of shrimps, pork beef, chicken, lobster and mixed vegetables with brown sauce 、左宗鸡General Tso' Chicken---A mouth watering dish made with large chunks of marinated chicken, sauted with scorched red chili peppers in special, tangy sauce。
（4）、音译+意译：稳得福酒楼 Wonderful Restaurant、麻婆豆腐 Bean Curd Sichuan Style、西菀饭店 Xiyuan Hotel。
（5）、意译：红烧狮子头Braised Met Ballswith Brawn Sauce、龙虎凤大烩Thick Soup of Snake, Cat and Chicken、红茶Black Tea、棕子Pyramid -shaped Dumpling 、冰糖燕窝 A bird Nest Soup with Rock Sugar。
希望对你有帮助

华夏文化与汉英翻译 武汉大学出版社 卢红梅编著
2006年5月第一版
第六章饮食文化与汉英翻译
119页-132页
陈小慰.新编实用翻译教程[M] 北京：经济科学出版社2006
212页-227页
中国烹调方法 刘子孝编著
黑龙江科学技术出版社

中国菜名英文翻译大全

中国菜名英文翻译大全如下：

1、各式刺身拼，Sashimi Platter，2、锅贴，Pot Sticker。

3、辣汁脆炸鸡腿，Fried Chicken Legs ( Spicy Hot )，4、鸡沙律，Chicken Salad。

5、酥炸大虾，Fried Prawns，6、酥炸生豪，Fried Oysters。

7、酥炸鲜鱿，Fried Squid，8、海哲分蹄，Smoked Jelly Fish。

9、五香牛展，Special Beef，10、白云凤爪，Chicken Leg。

11、琥珀合桃，House Special Honey Walnuts，12、脆皮春卷，Spring Rolls。

13、蜜汁叉烧，B、B、Q、 Pork，14、花胶鲍鱼火鸭丝羹，Congee Pike Maw With Roast Duck。

15、红烧鸡丝翅，Chicken Shark's Fin Soup，16、竹笙烩生翅，Bamboo Shark Fin Soup。

17、粟米瑶柱羹，Corn with Dry Scallops Soup，18、竹笙海皇羹，Bamboo Seafood Soup。

19、 鸡蓉粟米羹，Corn & Chicken Soup，20、酸辣汤，Hot & Sour Soup。

21、法国海鲜汤，French Style Seafood Soup，22、法国杂菜汤，French Style Vegetable Soup。

23、杂锦云吞汤，Combination Won Ton Soup，24、芥菜肉片咸蛋汤，Mustard Green Salted Egg Soup。

25、火鸭咸蛋芥菜汤，Roast Duck Salt Egg / Mustard Green，26、西湖牛肉羹，West Lake Beef Soup。

27、三丝烩鱼肚，Fish Soup，28、蝴蝶海参羹，Sea Cucumber Soup。

29、四宝豆腐羹，Steam Tofu Soup，30、法式咖喱焗龙虾，French Curry Lobster。

【中西方饮食文化差异对中国菜名英译的影响】有谁能提供点文献资料吗？

Christiane Nord. 1997. Translational as a Purposeful Activity: Functionalist Approaches
Explained[M]. Manchester: Publishing.
Kristina sivelle. 2005. Bddhists, bohemians and the health conscious----Vegetarianism in
China today. [J].Women of China. NO.1:105-106.
Li Yuqing. 2001. The cultural implication of the Chinese cuisine naming with translation [J]. Journal of Dalian University. No.5: 95-98.
Liu Qingbo. 2003. The skill and principles for the English translation of Chinese dish names. [J].Chinese Science & Technology Translators Journal. NO.4: 52-53.
Nida and Taber. 2001. The Theory and Practice of Translation [M]. Shanghai: Shanghai
Foreign Language Educational Press.
Ren Jingsheng. 2001. A further discussion on English translation of Chinese dishes and foods [J]. Chinese Translators Journal. No.6: 56-57.
XITANG HISTORIC TOWN----eating in Xitang. Xitang Town Tourism and Culture Development Co.,Ltd.,[ EB/OL].
Zhang Congyi,ed. 2004. A Comparative Study of Western and Chinese Cultures [M].Hunan: Hunan People's Publishing House.
黄海翔,1999,中餐菜单英译浅谈 [J].中国科技翻译.第1期:18-21.
黄蔷, 王巍萍,2006,谈中式菜名的英译及中国餐饮文化[J].江西科技师范学院学报.第2期:111-114.
李郁青,2002,中国菜式命名的文化内涵与翻译[J].江汉大学学报(人文社会科学版).第 1期:102-104.
刘宏义,2006,中国菜肴名称中的文化要素分析及翻译[J].怀化学院学报.第6期:60.
王宾传,2005,浅谈中餐菜单英译[J].井冈山师范学院学报(哲学社会科学版).第1期:46-48.
王宇,2001,英汉烹饪词汇语义对比研究—兼谈英汉饮食文化差异[J].解放军外国语学院学报. 第2期:18-20.
熊四智,1992,中国人的饮食奥秘[M].河南:河南人民出版社.30.
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张恩来,2005, 中国典故菜肴集:汉英对照 [M].外文出版社.
赵红群,2006,世界饮食文化 [M].北京:时事出版社.
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朱晓眉,2002,浅释饮食文化中菜名的翻译技巧 [J].河南职业技术师范学院学报.第1期:72-73.

帮忙翻译菜名的文章

With China's accession to the WTO and foreign relations activities have increased, and the restaurant industry to the world are faced with this problem. Therefore, we, as the restaurant industry practitioners, more or less understand the point of eating English, it is very necessary.
Food including professional English language daily conversation, cooking technical terms in English and Chinese food menu, and so on, and this is particularly so with a Chinese food menu in English is most common.
Chinese food to the menu translated into English, Chinese food dishes on-come to understand the composition and method of naming. Chinese food dishes are normally the name of raw materials, cooking method, the color flavor-shaped dishes, dishes such as birthplace of the founder or form. This reflects the contents and characteristics of the dishes named method called realism of the nomenclature, in addition to reflecting the Enjoyable dishes profound meaning of nomenclature.
Due to the differences in Chinese and English major, we have Chinese food dishes in the Chinese translated into English by the time should be used realism of the nomenclature, as far as possible, dishes of raw materials, cooking, dishes, such as the flavor-translated to allow guests clear.
One, dubbed the beginning of the translation method
1 � introduced dishes of raw and auxiliary materials:
Formula: Hain (shape) + (with) Excipients
Example: Almond Chicken Little chicken cubes with almond
Beef tofu beef with beancurd
Tomato Spread Scrambled egg with to tomato
2 � introduced the ingredient and flavoring dishes:
Formula: Hain (shape) + (with, in) parsley
Example: mustard pork duck webs with mustard sauce
Frying chicken chicken in Scallion oil
Rice wine sauce fish rolls with rice wine
Second, to the beginning of the cooking method of translation method
1 � introduced dishes and the cooking method dubbed:
Formula: Cook method + ingredient (SHAPE)
Examples: soft fried cut soft-fried pork fillet
Cooked roast suckling pig
Speculation eel - Stir-fried eel slices
2 � Act introduced dishes and the cooking ingredient, supplies
Formula: Cook method + ingredient (shape) + (with) Excipients
Aberdeen ginger chicken, braised chicken fillet with tender ginger
3 � Cook on the dishes, ingredient and flavor:
Formula: Cook method + ingredient (shape) + (with, in) parsley
Example: stewed beef braised beef with brown sauce
Remove pork fried shredded pork with Sweet and sour sauce
Boiled pork stewed pig hoof in clean soup
Third, shape or taste to the beginning of the translation method
1 � on the shape of dishes (taste) and the ingredient, supplies
Formula: shape (taste) + ingredient + (with) Excipients
Example: from a sesame crisp chicken with sesame chicken
Chenpi rabbit small diced rabbit with orange peel
At the center of chicken-Sliced chicken with seasonal vegetables
2 � introduced dishes taste, cooking method and ingredient
Formula: Cook method taste + + ingredient
Example: fried ribs crisp fried spareribs
Soft-boiled fish tender stewed fish
Stuffed chicken fragrant fried chicken
3 � on the shape of dishes (taste), the ingredient and flavoring
Formula: shape (taste) + ingredient + (with) parsley
Example: Chefs fish sliced fish with tomato sauce
Law Ma chicken cutlets chicken with hot pepper
Crispy shrimp rice wine crisp shrimps with rice wine sauce
Fourth, the names or place names beginning with the translation method
1 � introduced dishes founder (birthplace) and the ingredient
Formula: names (names) + ingredient
Example: Ma Ma Po beancurd Great tofu
Sichuan dumplings Sichuan boiled dumpling
2 � introduced dishes founder (birthplace), Cook law and Hain
Formula: names (names) + + ingredient cooking method
Example: Dongpo far elbow DongPo stewed pork joint
Beijing roast duck Roast Beijing Duck
Chinese food dishes in the process of translation into English, we can use a variety of different methods, and each dish can start from different angles translation. For example, Sichuan in the "strange" Several features are the following translation:
1. Sauteed chicken cubes with peanuts
2. Gongbao chicken cubes
3. Diced chicken with chilli and peanuts
Clearly, the English translation of Chinese food dishes is flexible. As we used in the translation of the final method which can be used according to his or her specific situation and determined.