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1.Cooking Methods
煎 pan-fried, fried, sauteed煎咸鱼 Fried Salted Fish炒stir-fried , fried
杏仁炒虾仁Fried Shrimp with Almonds炸deep-fried
炸春卷 Deep-fried Egg Roll 烧roast
烧鹅 Roast Goose 烤roast, barbecued 叉烧肉Barbecued Pork 炖，焖stewed, simmered
油焖笋Stewed Bamboo Shoots with Soy Brown Sauce 蒸 steamed
香菇蒸鸡 Steamed Chicken with Mushrooms 熏smoked
香熏鱼Smoked Spicy Fish填 酿stuffed
酿豆腐BeancurdStuffed with Minced Pork
2.Chopping styles: 砍chop末 mince 片 slice
桂花糖藕 Sliced Lotus Root with Sweet Sauce 韭黄螺片Sliced Sea Whelk with Chives Leek，scallion，chive 切丝 shred
麻辣肚丝 Shredded Tripe in Chilli Sauce 川味小炒 Sautéed Shredded Pork(Carrots,Bamboo and Mushrooms)with Hot Sauce 切丁 dice
百页结烧肉Stewed Diced Pork and Sliced Beancurd with Brown Sauce
Stewed Pork Cubes and Tofu Skin in Brown Sauce
3.Naming principles
Generally speaking ,there are two ways of naming a Chinese dish.One is a practical one(写实性），the other is a metaphorical one(写意性）.For the former, the name of the dish suggests directly what you are going to eat, while for the latter, you might have no idea of what it is.3.1 写实性命名
A.Materials(以原料为主的命名）:火腿鸡片Sliced Chicken with Ham
青椒肉丝Shredded Pork with Green Pepper芙蓉鸡丁chicken cubes with egg white 番茄虾仁shrimps with tomato
冬菇菜心Winter Mushrooms with Green CabbageB．Cooking method＋materials（烹饪方法+主料的命名方法）红烧全鱼Braised Fish in Brown Sauce
笋炒鸡丝Fried Shredded Chicken with Bamboo Shoots 涮羊肉Instant Boiled Mutton Slices cooked in Hotpot 荷叶粉蒸肉Steamed Flour-coated Pork in Lotus Leaves 清炖鹿肉Braised Venison in Clear Soup 清蒸全鱼 Steamed Whole Fish
炒鳝丝Stir-Fried Shredded Finle eel 脆皮嫩鸡Crispy-Fried Tender Chicken
炖栗子鸡 Stewed Spring Chicken with Chestnuts C.seasonings+(cooking method)+materials（调料、汁+主料的命名方法）
蚝油煎鸡脯Sauteed Chicken with Oyster Sauce 葡汁全鸡Chicken with Wine Sauce
醋溜子鸡Fried Spring Chicken with Vinegar Sauce 五香兔肉Spiced Hare
茄汁石斑块Deep Fried Grouper Slices with Tomato Sauce 咖喱牛肉Fried Beef with Curry
茄汁鱼球 Fish Balls with Ketch-up/Tomato Sauce 辣味烩虾Fried Shrimp with Chilly Sauce 咖喱鱿鱼Squid with Curry
糖醋排骨Sweet &Sour Spare Ribs
白汁熏鲳鱼Smoked Pomfret in White Sauce 糟溜鱼片 fish slices with dregs of wine 白灼肥牛Poached Beef with Soya Sauce 辣子鸡丁diced chicken in pepper sauce D.local flavor（以地方命名）北京鸭Peking Duck
蒙古烤肉Mongolian Barbecue 西湖醋鱼West Lake Vinegar Fish
成都子鸡Stir-fried Spring Chicken, Chengdu Style
东江酿豆腐Beancurd Stuffed with Minced Pork, Dongjiang Style
麻婆豆腐Mapo Toufu 3.2 写意性命名
一卵孵双凤 Chicken Steamed in Water Melon 全家福Stewed Aorted Meat/ Hotchpotch 龙凤会Stewed Snake &Chicken
雪积银钟Stewed Mushrooms Stuffed with White Fungus 红烧狮子头Stewed Minced Pork Balls 烩罗汉斋 Stewed Vegetable “Luohan Zhai” 霸王别姬Turtle and Chichen
佛跳墙Fo tiao qiang(Steamed Abalone with Shark＇s Fin and Fish Maw清蒸鲍鱼加上鲨鱼鳍和鱼肚)Gue What they are:
雪山飞狐(炸虾片(白色)，上面有几个很小的炸虾皮)走在乡间的小路上（红烧猪蹄，边上镶点香菜）母子相会（黄豆+豆芽）
一国两制（煮花生米和炸花生米）波黑战争（菠菜炒黑木耳）悄悄话（猪口条和猪耳朵）
两只黄鹂鸣翠柳（韭菜炒鸡蛋）II.Problems in Menu Translation.1.拼写混乱（错拼，大小写不分，英译冗长繁复）3.语法不规范(定冠词误用、语序错误、单复数问题）武陵甲鱼the Wuling salt-shelled turtle(定冠词误用）Wuling Soft-shelled Turtle 酸辣海鲜羹
Seafood soup with hot and sour(语序错误）3.忽略文化差异。
红烧狮子头Braised lion head 龙凤配Dragon and phoenix
夫妻肺片husband and wife＇s lung slice III.Principles for Menu Translation
北京市政府外事办、北京旅游局日前编辑出版《中文菜单英文译法》，对大量中式菜肴的名字进行了英文翻译。其中体现了五条翻译原则：
一是突出主料，例如夫妻肺片，译为Beef and Ox Tripe in Chili Sauce，即泡在辣椒酱里的牛肉和牛内脏。二是体现烹制方法，例如油条，译为Deep－fried Dough Stick。
三是描绘形状口感，例如红烧狮子头，译为Braised Pork Balls in Soy Sauce。
四是强调人名地名，例如酒类中的蒙古王，译为Mongolian King。
五是尊重已有的翻译名称，例如豆腐译为Tofu，饺子译为Jiao zi。
一、以主料开头的翻译原则
1、介绍菜肴的主料和辅料
（Main cooked stuff+ with +Other cooked stuff）例: 牛肉豆腐西红柿炒蛋冬笋牛肉片
2、介绍菜肴的主料和配汁
Main cooked stuff + with/in + names of sauces 例：蚝油生菜 葱油鸡米酒鱼卷Beef with Beancurd
Scrambled Egg with Tomato Beef sheds with bamboo shoots Lettuce with oyster sauce Chicken in Scallion Oil Fish Rolls with Rice Wine
二、以烹制方法开头的翻译原则
1、介绍菜肴的烹法和主料
Cooking method（V+ed）+ Main cooked stuff 例：火爆腰花 Sautéed Pig’s Kidney软炸里脊Soft-fried Pork Fillet炒鳝片Stir-fried Eel Slices2、介绍菜肴的烹法、主料和配料
Cooking method（V+ed）+ Main cooked stuff+ other stuff 例：地瓜烧肉 Stewed Diced Pork and Sweet Potatoes 干豆角回锅肉Sautéed Spicy Pork with Dried Beans 仔姜烧鸡条 Braised Chicken Fillet with Tender Ginger3、介绍菜肴的烹法、主料和汤汁
Cooking method（V+ed）+ Main cooked stuff + with/in +names of sauces 京酱肉丝Sautéed Shredded Pork in Sweet Bean sauce 红烧牛肉Braised Beef with Brown Sauce
鱼香肉丝Fried Shredded Pork with Sweet and Sour Sauce4、介绍菜肴形状或口感、烹法及主辅料
Cooking method（V+ed）+proceing method+ Main cooked stuff + seasoning 小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley
三、以形状或口感开头的翻译原则
1、介绍菜肴的形状(口感)和主料、辅料
proceing method/taste + main cooked stuff +(with)+ other ingredients
例：芝麻酥鸡 Crisp Chicken with Sesame陈皮兔丁 Diced Rabbit with Orange Peel脆皮鸡 Crispy Chicken2、介绍菜肴的口感、烹法和主料
Taste + cooking methods + main cooked stuff 例：香酥排骨Crisp Fried Spareribs水煮嫩鱼Tender Stewed Fish香煎鸡块Fragrant Fried Chicken3、介绍菜肴的形状(口感)、主料和味汁
proceing method/ taste +main cooked stuff +(with)names of sauces
例：茄汁鱼片Sliced Fish with Tomato Sauce 椒麻鸡块Cutlets Chicken with Hot Pepper 黄酒脆皮虾仁Crisp Shrimps with Rice Wine Sauce
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name of a person or place +main cooked stuff 例：麻婆豆腐Ma Po Tofu(Ma Po beancurd)广东点心Cantonese Dim Sum
四川水饺Sichuan Boiled Dumpling2、介绍菜肴的创始人(发源地)、烹法和主料
name of a person/place +cooking method +main cooked stuff
例：东坡煨肘Dong Po stewed pork joint北京烤鸭Beijing Roast Duck3、介绍菜肴的发源地、主配料及烹法
cooking methods + cooked stuff+ + 地名 + Style 例：北京炒肝 Stewed Liver, Beijing Style
北京炸酱面 Noodles with Soy Bean Paste, Beijing Style 菜单英文译法中汉语拼音的使用 饺子 Jiaozi豆腐 Tofu 馄饨 Wonton烧麦 Shaomai
油条Youtiao(Deep-Fried Dough Sticks)汤圆Tangyuan(Glutinous Rice Balls)锅贴 Guotie(Pan-Fried Meat Dumplings)
窝头 Wotou（Steamed Black Rice or Corn Bun）
中餐主食和小吃的英译
Staple Food and Local Snacks:
1.米饭（烹饪制作法）+ rice +with（辅料）海皇炒饭stir-fried rice with seafood 八宝饭glutinous rice with eight treasures 牛肉盖饭 rice with beef
鲍汁海鲜烩饭boiled seafood and rice with abalone Sauce 什锦冬瓜粒泡饭rice with winter melon & aorted meat in soup
2.面条（烹饪制作法）+ noodles + with（辅料）肉丝炒面fried noodles with shredded pork 三鲜汤面soup noodles with sea food
炸酱面noodles with soybeans and minced meat 拉面hand-pulled noodles
担担面Sichuan noodles with peppery sauce凉面cold noodles 3.粥直接译原料
白粥plain rice porridge南瓜粥 pumpkin porridge小米粥millet porridge
绿豆粥 porridge with mung beans
皮蛋瘦肉粥porridge of preserved egg and minced pork4.小吃
4.1“烹饪制作法 +（辅料）+ 主料 煎包 fried dumplings
芋丝炸春卷deep-fried taro spring rolls蒸肠粉 steamed rice rolls
芝麻大饼 pan fried sesame cake炒河粉 sautéed rice noodles
椒盐花卷 steamed bun roll with salt and pepper鸭丝上汤米粉 boiled rice noodles with roasted duck 4.2 “（辅料）+ 主料” 花生糕peanut cake
猪肉芹菜水饺 dumplings stuffed with pork and celery鲜虾小馄饨 shrimp wonton soup香肠卷 sausage rolls 4.3 “口感+主料”
脆皮春卷 crispy spring roll
甜烧饼sweet sesame seed flatbread汤圆 sweet glutinous dumplings 4.4 “地名+主料”
广东点心 Cantonese dim sum
扬州炒饭 fried rice Yangzhou style厦门炒米粉 Xiamen vermicelli
肉丝蛋汤 shreddedmeat and egg soup肉片菜心汤sliced pork and cabbage soup鱼片汤sliced fish soup
龙凤羹minced chicken with fish potage[pɔˈtɑ:ʒ]榨菜肉丝汤
shredded pork soup with pickled mustard tuber 鱼丸汤fish balls soup蛋花汤egg drop soup玉米羹corn soup
西红柿牛肉汤 tomato and beef soup
酸菜鱿鱼汤 pickled vegetable with squid soup
三味圆：用水面筋作皮，馅心以鸡脯肉、鲜虾仁、猪腿肉、葱、姜剁细，加黄酒等调料精制成团，在鸡汤内煮熟。皮薄馅嫩，晶莹剔透，集点心菜肴、鲜汤于一盆，鲜美至极。
Meat balls with three delicacies
The balls are made with wheat gluten as the outer skin and mixed meat of chicken chest, shelled shrimps, minced pork of leg and some ingredients as the stuffings, and boiled in chicken soup.It’s very delicious to integrate pastry, meat dishes and soup into one plate.万三蹄：为周庄首选名菜，以精制的猪后腿为原料，配以佐料，经过煨煮或蒸焖而成。肉质酥乱脱骨，汤色酱红，肥而不腻，闲甜相宜，香酥味美，十分可口。
Wansan Pig’s Upper Leg
It is a famous dish promoted as the No.1 course among all the dishes in Zhouzhuang.The pork of leg is chosen from among the best as the material and stewed iin brown source over slow fire.The cooked pork is very
tender and easily boned.Though, it looks fat, yet not greasy.It suits to the taste of all different people.
