饮食文化 英文

摘要

中国饮食文化博大精深、源远流长是来华外宾了解中国文化的一个重要窗口。

菜铺上的菜名对人们有着很好的指示作用,它传神的表达出菜本身的特点和美好

寓意。与此同时,随着我国日益与国际接轨,中国菜越来越受外国友人的亲睐。特

别是2008奥运会的举办成功，有一次以最震撼最夺目的方式把中国推向世界。

但由于中国饮食烹饪方式多样，文化内涵丰富，相关专业性强，因而容易导致

中国菜名的英译错误。中国菜名的英译错误不仅不能准确的表达出菜本身的特点,

还给人留下不好的印象,闹出了国际笑话。因此，如果我们在翻译的时候把握翻译

原则，注意灵活运用相关的翻译方法，中国菜名的翻译不至于成为翻译的“拦路

虎”。

关键词：中国菜名。翻译原则；翻译方法

注意：关键词应是3至5个名词

Abstract

Chinedietculture,withalonghistory,isrichandprofound,whichhasbecomean

importantwindowfortheforeigngueststogetacquaintedwithChineculture.

dlyexpress

ametime,asourcountry

increasinglyhasinterfacedwithinternational,Chinedishesarebecomingmoreand

eof2008OlympicGamesinChina,itisoneof

themostbrilliantwaystoshowChinatothewholeworld.

However,differentChinefoodcookingways,richfoodcultureandprofessional

edishestranslationerrorcan’t

ore,we

shouldgraspthetranslationprinciplesandnotetheflexibleuofrelevanttranslation

method.

Keywords:Chinedishnames。translationprinciples。translationmethods

(注意：中英文Abstract摘要标题用小二号黑体)（内容用小四号）

Contents

摘要I

Abstract....................................................................................................................I

ContentsII

1Introduction1

2NamesofChinedishes2

2.1Flavorsnacks2

2.2InallusionnamedChinedishes2

2.3WithgoodthingsorimagescenenamedChinedishes2

2.4InmedicinalfoodnamedChinedishes2

2.5Others3

3Howtotranslateeffectively4

3.1Principletranslation4

3.1.1Transliterationprinciple4

3.1.2Avoidtheprincipleofvirtualtoreal4

3.2Methodsoftranslation4

3.1.1Realistictranslation4

3.1.2Freehandtranslation4

4Conclusion.............................................................................................................5

Bibliography.............................................................................................................6

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1Introduction

Chinahasalonghistoryofveralthousandyearsformedcolorfulfoodculture.

DeliciousfoodmatchgoodreputationisoneofthedistinctivefeaturesofChinefood

hesareconcentratedtheprofoundChinecuisineandlocal

characteristics,whichreflecttheChinelonghistoryandsplendidcultureoffood.

Chinedishespayattentiontocolor,aroma,

witnesstheChina’enationalhistoryandculturein

ina’srapideconomicdevelopment,touristsfromthewholeworld,

moreandmoreChinefoodculturehasbeenwidelydisminated.2008Olympic

appointedtime,lChina’sdistinctiveimageand

ethnicCh

article,startingfromthetypicalnamingofChinedishes,showsthetranslationof

Chinedishes.

注意：所有一级标题用小二号粗体。段前段后距23磅

所有二级标题用三号粗体。

所有三级标题用四号粗体。

所有正文内容用小四号。

正文行距为1.3倍。

正文中所有一级标题另起一页

2NamesofChinedishes

2.1Flavorsnacks

Asacountrywithalonghistory,dishes

acceptedbyforeignersandwithChinecharacteristics,wecanuPinyinforthe

mple:

Deepfriedtwisteddoughstick(油条—Youtiao)

Dumplingstuffedwithvegetableandmeatfillings(饺子—Jiaozi)

Dumplingsmadeofstickyriceflourrvedinsoup(汤圆—Tangyuan)

Steameddumplingswithporkandstickyricefilling(烧卖—Shaomai)

2.2InallusionnamedChinedishes

Chinaisknownitsplace,beautifulscenery,ll-knowndishesare

namedbecauofallusion,histypetranslation,

mple:

Assortedmeatandvegetablescookedinembers(佛跳墙)

Beijingroastduck(北京烤鸭)

Zhenjiangfragrancepork(镇江肴肉)

Guangzhoustewedchicken（广州清平鸡）

2.3WithgoodthingsorimagescenenamedChinedishes

example:

Stir-friedshrimpswithjade(翡翠虾仁)

Stewedmushroomsstuffedwithwhitefungus(雪积银钟)

2.4InmedicinalfoodnamedChinedishes

onChinemedicinetheory,

mple:

Stewedchickenwithherbs—withthefunctionofpreventingdizzinessandcuring

headache(天麻炖山鸡)

Whitefungusandshelledlongyansoup--withthefunctionofimprovinglungsand

preventinganemia（雪耳龙眼汤）

Friedslicespigs’kidneywithencomia—withthefunctionoftonic(杜仲腰花片)

2.5Others

Apartfromtheabove,shesarenamedcooking

remanyexamplesoferror:

Bagger’schicken(叫花鸡)

Husbandandwife’slungslice(夫妻肺片)

Fourgladmeatballs(四喜丸子)

Chickenwithoutxuallife（童子鸡）

Governmentabuchicken(宫保鸡丁)

Friedlion’shead（红烧狮子头）

epeopletranslate

intoFriedlion’veyouimagedifyouareaforeignerwhenyouethe

name?Asakingintheforest,ifthelioniscookedinthiswayandappearedonthetable,

,itisatraditionalChinedish,

anslatelike

that,wemustbelaughed.

3Howtotranslateeffectively

TranslationofChineDishesmustconsideritsgeography,historyandother

translatetheChinedishes,weshouldstrivetofollowthe

followingprinciples,andnotetheflexibleuofrelevanttranslationmethod.

3.1Principletranslation

3.1.1Transliterationprinciple

example:Tofu,Baozi,ulduChinepinyintotranslate.

3.1.2Avoidtheprincipleofvirtualtoreal

Chinedishespursuitlucky,wealthyandartisticconceptionofpoetic,somanydish

rtoletforeignersunderstandtheChinedishes,wemust

abandonfictionalwordsandtranslatetheChinedishnamesintosimplefunctional

names.

3.2Methodsoftranslation

Chinedishestranslationcanbedividedintorealistictranslation(reflectingthe

contentandfeaturesdishes)andfreehandtranslation(reflectingtheprofoundmeaning

ofdishes)

3.1.1Realistictranslation

Realistictranslationisakindoftranslationtothemeansoffoodproduction,namesof

t,itistranslatingthefoodproduction

materials,nbadon

correctgrammar,sytounderstandthe

mple:Stewedslicesporkwithbean

porkdescribesthecookingingredient.

3.1.2Freehandtranslation

ine

dishnamesarebadonthecolor,smell,cookingmethods,culturalbackgroundand

mple:steamedbeancurdandmincedfish(thewhole

familyiswell)

4Conclusion

asavastterritoryof

eofthedifferencesofnatural

geography,climateconditions,resourcespecialtiesandeatinghabits,Chinedishesare

eLu,Sichuan,Guangdong,Fujian,Zhejiang,Hunan

,ngandAnhuilike

n

andHunandisheslikeanenriched,uisinesinChina

esamematerials,thepracticesoffoodaredifferent.

EnjoyingChinefood,itisgoodforkeepinghealth,enjoyingthecolor,aroma,

ile,wecanhaveagoodknowledgeofhistory,amorous

feelingsandtraditionofChina.

Fromtheabove,thetranslationofmenudishesconsidersthebasicfunctionand

ough,therearestillmany

mple:theconfusionoftranslation

methods,r,

withthisawareness,wefollowthetranslationprinciplesandmethodsintranslation.

Chinedishestranslationprovideaneffectiveguideforpeople,andsatisfythemain

realizesthecustomers’demandoftasting

ively,iteffectivelyrvesthedevelopmentofthecartingindustryand

thetransmissionoftheChinecuisinecultureandhistoricalculture.

Bibliography

[1]PaulPearsal1．TheNewOxfordDictionaryofEnglish[M]．Shanghai：ShanghaiForeign

LanguageEducationPress，2001：l157

[2]Nord，Christiane．TranslatingasaPurpofulActivity—FunctionalistApproach

esExplained[M]．ShanghaiEducationPress，2006:32

[3]EugeneA．Nida，language，CultureandTranslating[M]．Shanghai：ShanghaiForeignL

anguageEducationPress，1093：110

[4]周湘萍。中西饮食文化差异与中餐菜单的英译J-j]．北方论丛，2003，178(2)：107—110．

[5]萧帆。中国烹饪辞典[M]．北京：中国商业出版社。1992：14

注意:参考文献应是10项以上:其中一半以上为英文文献,英文文献

在前,中文文献在后,以A-Z字母顺序排序。文献类别以教务处网

页上提供的为准。