1、Chinese Catering Culture and Translation,How many cuisines are there in China? What are they?,Shandong Cuisine Sichuan Cuisine Guangdong Cuisine Fujian Cuisine Jiangsu Cuisine Zhejiang Cuisine Hunan Cuisine Anhui Cuisine,鲁菜 川菜 粤菜 闽菜 苏菜 浙菜 湘菜 徽菜,Can you list some characters of them respectively?,Shan
2、dong Cuisine consisting of Jinan cuisine and Jiaodong cuisine, characterized by its emphasis on aroma 香, freshness 新, crispness 脆 and tenderness 嫩. tasting pungent with shallot and garlic soups are given much emphasis in Shandong dishes. Jiaodong: cooking seafood with fresh and light taste.,爆炒腰花,糟熘鱼
3、片,九转大肠,糖醋鲤鱼,奶汤蒲菜,the Yellow River Carp in Sweet and Sour sauce,Fried Fish with Distilled Grains Sauce,Braised intestines in Brown Sauce,Quickly Fried Pig Kidney,Cattail in milky soup,Sichuan Cuisine,Characterized by its spicy and pungent flavor, emphasizing on the use of chili, pepper and prickly as
4、h. wild vegetables and animals usually chosen as ingredientsfrying, frying without oil, pickling and braising are applied as basic cooking techniques.,Kung Pao Chicken cubes,Boiled Fish with Bean Sprouts in Hot Chili Oil,Mapo Tofu / Beancurd,Twice Cooked Pork,Double Cooked Pork Slices,Guangdong Cuis
5、ine (Cantonese Cuisine),tasting clear, light, crisp and fresh, familiar to Westerners raptors and beasts usually chosen basic cooking techniques including roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. soups and snacks,Sharks Fin Soup鱼翅汤,Steamed Sea Bass 清蒸石斑鱼,Roasted
6、Piglet烤乳猪,Roasted Piglet烤乳猪,Zhejiang Cuisine,Comprising local cuisines of Hanzhou, Ningbo and Shaoxing winning its reputation for freshness, tenderness, softness, smoothness of its dishes Hangzhou Cuisine is the most famous one among the three.,Longjing Shelled Shrimp,Beggars Chicken,West Lake Fish
7、in Vinegar Gravy,Braised Dongpo Pork,The Art of Chinese Cooking,Selection of raw material Combination of ingredients Cutting Seasoning Temperature Cooking methods,Brainstorming (pair-work),Cooking methods (主要烹调方法） Cutting methods (主要刀法） Flavors / seasoning (主要口味）,Cooking methods,fried quick / stir f
8、ried deep fried steamed boiled braised stewed simmered,炒 爆 煎 炸 蒸 煮 烧 煲 炖 焖 煨,sauteed instant boiled spiced baked smoked roast grilled,嫩煎 涮 卤 酱 烘 熏 烤 铁板烧,Cutting or processing methods,切片 切丝 切丁 切柳 捣烂成泥 切碎(茸、末） 拍碎 去骨 去壳 腌制 剥皮 包馅,Sliced Shreded Diced Filleted Mashed Minced Crushed Boned Shelled Pickled
9、Skinned Stuffed with; with stuffing,Flavors,香酥 麻辣 酱汁 红烧 糟溜 鱼香 糖醋,crispy spicy-peppered; chili; hot in soy sauce in brown sauce in distillers grains; in fermented rice paste with spicy and sour sauce sweet and sour,椒盐的 蒜蓉的 姜汁的 五香的 醉的,Salted and peppered Garlic pasted Ginger-juiced Five-spiced Wine-pr
10、eserved,Translation of the Names of Chinese Dishes,Typical translation mistakes,四喜丸子 Four Happiness Meatballs 夫妻肺片 Man and Wife Lung Slice 红烧狮子头 Red Burned Lion Head 驴打滚 Rolling Donkey 老虎菜 Tiger Dish 童子鸡 Chicken without Sex,What are the characteristics of the above-mentioned English names of dishes,
11、the Yellow River Carp in Sweet and Sour sauce,Fried Fish with Distilled Grains Sauce,Braised intestines in Brown Sauce,Quickly Fried Pig Kidney,Boiled Fish with Bean Sprouts in Hot Chili Oil,Longjing Shelled Shrimp,West Lake Fish in Vinegar Gravy,Braised Dongpo Pork,Let me think.,西菜的命名则更加强调直截了当,突出原料
12、,极少使用类似中菜命名的修辞手段,虽少了艺术性,但多了实用性(周湘萍,2003)。,Characters of the Names of Western Cuisine,Sugar Corn Pops 糖爆玉米花 Ham & Eggs 火腿蛋 Buckwheat Cakes 荞麦饼 Chilled Vegetable Juice 冰镇蔬菜汁 Smoked Salmon Rolls 烟熏桂鱼卷 Russian Black Caviar 俄国黑鱼子酱,main ingredient minor ingredient cooking method country of origin ,Transla
13、tion Principles,Communicative function-be understood by English-speaking people eg. 夫妻肺片： Pork Lungs in Chili Sauce To promoting the dish3. To conveying Chinese culture eg. 驴打滚儿：Ludagunr Glutinous Rice Rolls Stuffed with Red Bean Paste,1. Literal translation （直译）,中式菜肴绝大多数是写实型菜名，通常含有原料名（主料、配料和调料）和烹饪法
14、，英译的时候可直译，采用“烹调法+加工法+原料（主料+配料+调料）” 的格式。,b. 烹调法 + 主料名 + with + 配料名,a. 烹调法 + 主料名熏鱼 爆虾煨牛肉炒腰片蒸梭子蟹,smoked fish quick-fried shrimps simmered beef fried sliced pigs kidney steamed sea crabs,炖栗子鸡 奶油鱼肚 冬菇菜心 蟹肉海参,stewed chicked with chestnuts fried fish maw with cream sauce fried winter mushrooms with green c
15、abbage fried sea cucumbers with crab meat,d. 烹调法 + 加工法 + 主料名 + with / in + 调料名茄汁牛肉片 fried sliced beef with tomato sauce 虾仁炒蘑菇 fried shelled shrimp with mushroom肉片烧豆腐 stewed sliced pork with bean curd 红烧狮子头 stewed minced pork balls with brown sauce,c. 烹调法 + 主料名 + with / in + 调料名红烧肉 braised pork with
16、brown sauce 盐水虾 boiled shrimps in salt water 清炖甲鱼 stwed turtle in clear soup 醋溜子鸡 fried spring chicken with vinegar sauce,What are they?,西瓜鸡,红烧狮子头,蚂蚁上树,炸响铃,2. Free translation （意译）,有些中式菜名根据主料和配料色和形的特点，或经烹调后菜肴的总体造型，起了具有寓意性或艺术性的名字，需意译，根据菜名的原料和烹调方法照实译出。 如：一卵孵双凤 two phoenix hatched from one egg锅贴 pan-fr
17、ied dumplings 炸响铃 deep-fried bean curd skin 龙凤会 stewed snake and chicken 蚂蚁上树 bean vermicelli with spicy meat sauce 一卵孵双凤 steamed chicken in water melon,3. Literal translation & free translation 直译+意译,三鲜 汤 soup with fish, shrimp and pork balls 炒 双冬 fried saute mushrooms and bamboo shoots 冬瓜 云腿 slice
18、d Yunnan ham with white gourd 翡翠 虾仁 stir-fried shelled shrimps with peas,4. Literal tranlation and explanation 直译+注释,地方特色的名菜（含有地名或人名），翻译时直译 “地名/ 人名 + 菜名” 或 “菜名+ .style” 如：东坡肉 Dongpo braised port 宋嫂鱼羹 Sister Songs fish potage 北京烤鸭 Beijing roast duck 宫保鸡丁 fried diced chicken in Chengdu Style 成都子鸡 stir
19、-fried spring chicken in Chengdu Style,2) 源于典故或民间传说的菜名 （不反映原料和 烹饪方法） 叫花鸡 beggars chicked (baked mud-coated chicken),佛跳墙 Fotiaoqiang / Buddha-Jumps-Over-the-Wall (assorted meat and vegetables cooked in embers),Fujians most famous special dish carefully prepared with sharks fin, abalone and more than
20、20 other ingredients.delicious dish,春卷 包子 粽子 油条 饺子 锅贴 汤圆 小笼包 葱油饼 南瓜饼,Spring roll Steamed bun/ steamed bread Rice dumpling wrapped in reed leaves Fried twisted stick Chinese dumpling with meat and vegetable filling Pan-fried dumpling Glutinous rice dumpling in soup Steamed meat dumpling Pan-fried cake with sesame seeds and green onion Pumpin pie,
