中餐菜谱翻译

(5)音译加释义法。先按中文用拼音译出,然后再加以解释性的英译,使英译文保留点“中国味”。如:包子 Baozi——Stuffed Bun 馒头 Mantou——Steamed Bread

(6)“随机应变”法:

原料+地名+Style。应用此法可以灵活地处理一些难以对付的地方风味特色。

如:广东龙虾 Lobster Cantonese Style 麻婆豆腐 Bean Curd Sichuan Style

5.中餐常见的烹调方法

中菜的烹调方法至少有50多种,但大体不离:煮(boiling)、煲/炖(stewing)、烧/焖/烩(braising)、煎(frying)、炒(stir-frying)、爆(quick-frying)、炸(deep-frying)、扒(frying and simmering)、煸(sautéing)、煨(simmering)、熏(smoking)、烤(roasting/barbecuing)、烘(baking)、蒸(steaming)、白灼(scalding)等基本方法。

煮boiled 如“煮咸牛肉”(Boiled Corned Beef)

煲/炖stewed 如“清炖牛尾”(Stewed Ox Tail n Clear Soup)

煎(pan-)fried 如“红烧牛蹄”(Braised Ox Trotters in Brown Sauce)

炒stir-fried 如“炒鸡丁”(Stir-Fried Chicken Dices)

爆quick-fried 如“葱爆羊肉”(Quick-Fried Lamb with Scallion in Ginger Sauce)炸deep-fried 如“炸大虾”(Deep-Fried Prawns)

扒fried and simmered 如“虾子扒海参”(Fried and Simmered Sea Cucumber with Shrimp Roe)

煸sautéed如“干煸鳝鱼”(Sautéed Eel Slices)

煨simmered 如“煨牛肉”(Simmered Beef)

焖braised 如“黄酒焖猪排”(Braised Pork Chops in Rice Wine)

烩braised 如“烩鸡丝”(Braised Chicken Shreds with Peas)

烘baked 如“烘鸽”(Baked Pigeon)

蒸steamed 如“蒸鲜鱼”(Steamed Fresh Fish)

酱/醋marinated 如“酱鸡”(Marinated Chicken),

卤spicy; stewed in gravy 如“卤鸭”(Spicy Duck)

涮instant-boiled 如“涮羊肉”(Instant-Boiled Mutton Slices)

酿stuffed 如“酿青椒”(Stuffed Green Pepper)

烤roast; barbecued 如“烤鹅”(Roast Goose)

清蒸steamed(in clear soup) 如“清蒸桂鱼”(Steamed Mandarin Fish)

清炖stewed in clear soup 如“清炖甲鱼”(Stewed Turtle in Clear Soup)

白灼/嫩煮scalded 如“白灼海虾”(Scalded Prawns)

红烧braised in brown sauce 如“红烧蹄筋”(Braised Pork Tendon in Brown Sauce)干烧in pepper sauce 如“干烧干贝”(Scallop in Pepper Sauce)

麻辣with hot pepper 如“麻辣豆腐”(Bean Curd with Hot Pepper/Spice Bean Curd)酱爆in bean sauce 如“酱爆肉丁”(Diced Pork in Bean Sauce)

鱼香in (spicy)garlic sauce 如“鱼香肉丝”(Shredded Pork in Garlic Sauce)

糖醋with sweet and sour sauce如“糖醋排骨”(Spareribs with Sweet and Sour Sauce)宫保with chili and peanuts 如“宫保鸡丁”(Diced Chicken with Chili and Peanuts)

脆皮crisp (in spicy sauce) 如“脆皮鱼”(Crisp Fish)

香酥crisp fried 如“香酥鸡”(Crisp Fried Chicken)

焦熘fried in sauce 如“焦溜鱼片”(Fried Fish Slices in Sauce)

甜酸sweet and sour 如“甜酸肉”(Sweet & Sour Pork)

胡辣with pepper and chili 如“胡辣海参”(Sea Slug with Pepper and Chili)

油淋drip-fried with oil 如“油淋兔”(Drip-Fried Rabbit with oil)

干煸dry-sautéed如“干煸季豆”(Dry-Sautéed String Beans)

盐水boiled in salt water 如“盐水虾”(Boiled Shrimps in Salt Water)

家常home style 如“家常豆腐”(Bean Curd Home Style)

陈皮with spicy orange peel 如“陈皮鸡”(Chicken in Spicy Orange Peel)

回锅double-sautéed如“回锅肉”(Double-Sautéed Pork Slices)

五香spiced 如“五香牛肉”(Spiced Beef)

干炸dry deep-fried 如“干炸羊肉”(Dry Deep-Fried Lamb Breast)

软炸soft deep-fried 如“软炸里脊”(Soft-Fried Pork Fillet)

酥炸crisp deep-fried 如“酥炸羊脯”(Crisp Fried Lamb Breast)

串烤skewered 如“串烤羊肉青椒”(Skewered Mutton with Green Pepper)

铁扒grilled 如“铁扒乳鸽”(Grilled Baby Pigeon)

烧烤roast 如“烤乳猪”(Roast Suckling Pig)

砂锅in casserole 如“砂锅鱼翅”(Shark’s Fin in Casserole)

锅巴with sizzling/crispy rice crust如“锅巴海参”(Sea Slug with Sizzling/Crispy Rice Crust)

芙蓉with eggwhite 如“芙蓉海参”(Sea Cucumbers with Eggwhite)

麻酱with sesame paste 如“麻酱海参”(Beche-de-mer with Sesame Paste)

三鲜with two other delicacies如“三鲜海参”(Sea Cucumbers with Other Two Delicacies)

醋溜sautéed in vinegar sauce/gravy如“醋溜白菜”(Sautéed Cabbage in Vinegar Sauce/Gravy)

糟熘in distilled grains sauce 如“糟溜鸡片”(Sliced Chicken in Distilled Grains Sauce)

凉拌in soy sauce 如“凉拌海蜇”(Jellyfish in Soy Sauce)

酸辣hot and sour 如“酸辣黄瓜”(Hot and Sour Cucumber)

姜汁in ginger sauce 如“姜汁扁豆”(Snap Beans in Ginger Sauce)

蚝油in oyster sauce 如“蚝油香菇”(Mushrooms in Oyster Sauce)

蒜泥with mashed garlic 如“蒜泥胡豆”(Broad Beans with Mashed Garlic)

什锦mixed; assorted 如“什锦丝冬粉”(Assorted Shreds with Vermicelli)

茄汁in tomato sauce 如“茄汁鸡脯”(Chicken Breast in Tomato Sauce)

咖喱with curry 如“咖喱牛肉”(Fried Beef with Curry)

八宝(stuffed)with eight delicacies 如“八宝鸡”(Chicken Stuffed with Eight Delicacies)

葱爆quick-fried with scallion in ginger sauce 如“葱爆羊肉”(Quick-Fried Lamb with Scallion in Ginger Sauce)

粉蒸steamed in rice flour 如“粉蒸牛肉”(Steamed Beef in Rice Flour)

奶油in cream sauce 如“奶油鱼肚”(Fried Fish Maw in Cream Sauce)