英语毕业论文-范本-中国菜名的翻译方法translation for chinese dishes

Translation for Chinese Food

Abstract：Chinese Food has a long history and is famous all over the world.As an old Chinese saying goes:“People regard food as their prime want,and food satety should be given the top priority.”From this we know,people regrad food as the most important thing.Food culture is an important part of traditional Chinese culture.According to the survey,more than a third of the world’s poplution eat Chinese food.And there is an ever increasing interest in Chinese Food around the world.Translate Chinese dishes accurately into English can make foreign friends better understand the art and cultural connotation of the names of dishes,and at the same time they can taste the unipue flavor of Chinese dishes.The essay discuss the difference diet culture between Western and Chinese,the knife skills and culinary art of Chinese cuisine,translation methods of Chinese dishes names.

Key words:Chinese dishes names;different diet culture;knife skills;translation methods

一、Different diet culture between Western and Chinese and the characteristic of Chinese diese.

Because of the difference diet culture between Western and China,the dishes’ naming methods are different.In the western menu,only has the simple names of the dishes,then mark the major ingredient、minor ingredient and the cooking methods,giving someone the feeling of simple and practical..While in China,Chinese dishes are extremely rich,and there is variety of the names of the dishes.Chinese cookery is very particular about the names of the dishes.The names often consist of the name of the ingredient、knife skills、cooking methods and color,aroma and flavor of the dishes.These dishes’ characteristics are extremely complex materials,making use of the materials’ color,aroma and flavor,the character of cooking method,giving a beautiful name in order to cater to the customers. The names of the dishes does not reflect the ingredient and the cooking methods,but they are the reflection of the profound of dishes,reflecting the unique traditional Chinese diet culture.

二、Translation of the knife skills and techniques of the knife skill:

cutting,slicing,shredding,mincing,dicing,filleting,boning,skinning/peeling,scaling,mashing,carbing and so on..

一、Tanslation of cooking techniques：

Chinese cooking methods are so dazzling.List are as follows:

1． Stewed,such as:stewed brisket;Boiled,such as:boiled egg.Boiled has soft boiling and hard

boiling.stewed.

2． Fried or pan fried、stir-fried.

3． Stewed or braised.Such as Braised Eggplant、Stewed or Braised Mutton. 4． Bake、roase.Such as Baked Bread、Barbecued Pork.、Roast duck.

5． Steamed,such as Steamed bun;Smoked,such as Smoked rabbit;Scalded,such as Scalded

Shrimps. 二、Translation strategies and skills for Chinese menu

Because of the great differeces between English and Chinese,in most cases when we translate the Chinese dishes into English,we should translate the dishes’ material,cooking methods and the flavour as far as possible. so that the customer can understand fully at one glance.

Chinese culinary art process is very complex.If you want to translate Chinese dishes into English skifully and accurately,besides the commonly used raw material,it is also necessary to know the food processing、cooking and it’s corresponding language in English at you finger’s tips.

The core content of Chinese dishes’ translation is what’s the dish’s raw material and what’s kind of cooking method does the dish use. （一）、Literal translation

1.Literal translation can make the source language and target language use almost the same form to express the same content,and get almost the same effect.So for the translation of dishes,literal translation is desirable and practical method.The following “formula” can be referenced.

Translation for dishes which begin with cooking method:

Tanslation of cooking techniques has been mentioned in the article.For the dishes which could reflect the cooking techniques clearly,when translated,the corresponding cooking techniques should be translated,then the mafor ingredient.Here are the three specific cases: (1)Cooking methods+Maor ingredient Chao Shan Pian: Stir-fried Eel Slices Wei Niu Rou: Simmered Beef

Qing Zheng Bian Yu: Steamed Limande

（2）Cooing methods+Major ingredient+(with)+ Accessory

Lazi Chao Rouding:Stir-fried Diced Pork with Green Pepper Furuzhi Shao Rou:Braised Pork with Preservec Bean Curd Xiefen Zheng Yudu:Stewed Fish Tripe with Grab Meat

(3)Cooking methods+Major ingredient(Shap) (with,in)+Flovoring Hongshao Liyutou:Braised Carp Head with Soy Sauce

La Wei Hui Xiaqiu:Braised Prawn Balls With Chilli/Chili Sauce Qing Dun Zhuti:Stewed Pig Hoofin Clean Soup

Translation for dishes which begin with major ingredient:

Some dishes don’t reflect the cooking methods,under such circumstances,just translate the major ingredient,then use the preposition with or in and plus its accessories or flovoring.Examples are as follows:

（1） Major ingredient(shape)+（with）Accessory Niu Rou Dou Fu:Beef with Beancurd

Ji Si Liang Mian:Cold Noodles with Chicken Shreds (2)Major ingredient(shape)+(with,in) Flovoring Tang Cu Yu:Fish with Sweet and Sauce

Jiao Yan Pai Gu:Spare Ribs with Pepper and Salt Mi Jiu Yu Juan:Fish Rolls with Rice Wine

Tanslation for dishes which begin with material’s shape or taste

This kind of translation regards material’s shape or taste as adjunct.Examples are as follows: (1) Flavor + Cooking methods + Major ingredient Shui Zhu Nen Yu:Tender Stewed Fish Xiang Jian Ji Kuai:Fragrant Fried Chicken

Shu Zha Yu Qiu:Crisp Deep-fried Taro Ball

(2) Shape(Flavor)+Major ingredient+(with)Accessory Chen Pi Tu Ding: Diced Rabbit with Orange Peel

Shi Shu Ji Pian: Sliced Chicken with Seasonal Vegetables

Dong Sun Niu Rou Si: Fried Beef Shreds with Bamboo Shoots (3) Shape(Flavor)+Major ingredient+(with)Flovoring Qie Zhi Yu Pian: Sliced Fish with Tomato Sauce

Huang Jiu Cui Pi Xia Ren: Crisp Shrimps with Rice Wine Sauce Tang Cu Gu Lao Rou: Fried Pork Slices with Sweet and Sour Sauce (二)、Literal Translation+Transliteration

For some dishes which have local colour,when translate such kind of dishes,material+place+style should be used.Such as Hunan Rou:Pork Hunan Style,Ma Po Dou Fu:Bean Curd Sichuan Style and so on.But if use“translated place/personal name”，this kind of translation method sounds more “Chinese”.Such as: Dongpo Rou: Dongpo Braised Pork Beijing Kao Ya: Beijing Roast Duck

But this kind of translation sometimes will make foreigners who are not familiar with Chinese dishes feel confused.They will ask who is Dongpo?So when such kind of situation happens, a further explanation is necessary.You can add the history of the dish or some explanation after it. Conclusion

When translate Chinese dishes into English,there are different translation methods can be adopted.For example,the Sichuan food “Gong Bao Ji Ding” has several translations: Sauteed Chicken Cubes with Peanuts Diced Chicken with Chili and Peanuts Fried Diced Chicken in Sichuan Style Grand Duke’s Chicken with Peanuts Gong Bao Chicken Kung Pao Chicken

Spicy Diced Chicken with Peanuts

Chicken with Hot Peppers and Peanuts

It can be seen that Chinese dishes’ translation is flexible and changeable.Chinese diet culture’s uniqueness determines the translation can not be limited to a certain translation method,but the comprehensive embodiment of different translation methods.

References：

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