中餐烹饪英语介绍教学内容.doc

中餐烹饪英语介绍

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中餐菜品英文翻译的原则和菜系介绍（中英双语）
翻译的原则
中餐菜单的翻译涉及到菜品的原料、烹饪方法，中餐的菜名还涉及到人名、地名和一些特有品名的
独有叫法。经多方讨论，对中文菜单的英译制定如下的翻译原则：
一、 以主料为主，配料或配汁为辅的翻译原则
1. 菜肴的主料和配料
主料（名称/形状）+ with + 配料
如：松仁香菇 Chinese Mushrooms with Pine Nuts
2. 菜肴的主料和配汁
主料 + with / in + 汤汁（Sauce）
如：冰梅凉瓜 Bitter Melon in Plum Sauce
二、 以烹制方法为主，原料为辅的翻译原则
1. 菜肴的做法和主料
做法（动词过去分词）+ 主料（名称/形状）
如：拌双耳 Tossed Black and White Fungus
2. 菜肴的做法、主料和配料
做法(动词过去分词) + 主料（名称/形状）+ 配料
如：豌豆辣牛肉 Sautéed Spicy Beef and Green Peas
3. 菜肴的做法、主料和汤汁
做法(动词过去分词) + 主料（名称/形状）+ with / in + 汤汁
如：川北凉粉 Tossed Clear Noodles with Chili Sauce
三、 以形状、口感为主，原料为辅的翻译原则
1. 菜肴形状或口感以及主配料
形状/口感 + 主料
如：玉兔馒头 Rabbit-Shaped Mantou
脆皮鸡 Crispy Chicken
2. 菜肴的做法、形状或口感、做法以及主配料
做法（动词过去分词）+ 形状/口感 + 主料 + 配料
如： 小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley
四、 以人名、地名为主，原料为辅的翻译原则
1. 菜肴的创始人（发源地）和主料
2
人名（地名）+ 主料
如： 麻婆豆腐 Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce)
广东点心 Cantonese Dim Sum
2. 介绍菜肴的创始人（发源地）、主配料及做法
做法（动词过去式）+ 主辅料 + 人名/地名 + Style
如： 四川辣子鸡 Spicy Chicken, Sichuan Style
北京炸酱面 Noodles with Soy Bean Paste, Beijing Style
五、 体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则
1. 具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。
如：饺子 Jiaozi
包子 Baozi
馒头 Mantou
花卷 Huajuan
烧麦 Shaomai
2. 具有中国特色且已被国外主要英文字典收录的，使用汉语方言拼写或音译拼写的菜名，仍保留其
原拼写方式。
如： 豆腐 Tofu
宫保鸡丁 Kung Pao Chicken
馄饨 Wonton
3. 中文菜肴名称无法体现其做法及主配料的，使用汉语拼音，并在后标注英文注释。
如：佛跳墙 Fotiaoqiang ( Steamed Abalone with Shark’s Fin and Fish Maw in Broth )
锅贴 Guotie ( Pan-Fried Dumplings )
窝头 Wotou ( Steamed Corn/Black Rice Bun )
蒸饺 Steamed Jiaozi ( Steamed Dumplings )
油条 Youtiao ( Deep-Fried Dough Sticks )
汤圆 Tangyuan ( Glutinous Rice Balls )
粽子 Zongzi ( Glutinous Rice Wrapped in Bamboo Leaves )
元宵 Yuanxiao ( Glutinous Rice Balls for Lantern Festival )
驴打滚儿 Lǘdagunr ( Glutinous Rice Rolls Stuffed with Red Bean Paste )
艾窝窝 Aiwowo ( Steamed Rice Cakes with Sweet Stuffing )
豆汁儿 Douzhir ( Fermented Bean Drink )
六、 可数名词单复数使用原则
菜单中的可数名词基本使用复数，但在整道菜中只有一件或太细碎无法数清的用单数。
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如：蔬菜面 Noodles with Vegetables
葱爆羊肉 Sautéed Lamb Slices with Scallion
七、 介词in和with在汤汁、配料中的用法
1. 如主料是浸在汤汁或配料中时，使用in连接。
如：豉汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce
2. 如汤汁或蘸料和主料是分开的，或是后浇在主菜上的，则用with连接。
如：泡椒鸭丝 Shredded Duck with Pickled Peppers
八、 酒类的译法原则
进口酒类的英文名称仍使用其原文，国产酒类以其注册的英文为准，如果酒类本身没有英文名称
的，则使用其中文名称的汉语拼音。
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第一章 中餐
Chapter I: Chinese Cuisine
一、中国菜的分类
Classifications of Chinese Cuisine
1. 八大菜系 Eight Famous Cuisines
中国各地不同的地理气候、资源物产,以及由此形成的饮食习惯，造就了各具特色的地方菜系，有“四大风味”、“八大菜系”之说。“四大风味”，是指以鲁（山东）、川（四川）、粤（广东）、淮扬（扬州）为代表的地方风味；“八大菜系”是指由上述四种有代表性的风味发展而来的地方菜系，包括鲁菜（山东菜）、川菜
（四川菜）、湘菜（湖南菜）、粤菜（广东菜）、闽菜（福建菜）、苏菜（江苏菜）、浙菜（浙江菜）、徽菜（安徽菜）。从小吃到大餐，中国各地名吃举不胜举，千滋百味的名馔佳肴折射出中国深厚的饮食文化传统
和个性鲜明的地域文化。
In China, different geography, climate, resources, produce and food habits combine to form characteristic local cuisines, namely, the "four flavors" and "eight
regional cuisines". The "four flavors" refer to those of Shandong,
Sichuan, Guangdong and Huai Yang (Yangzhou). The "eight regional cuisines" refer to the local modifications of the "four flavors", including Shandong Cuisine, Sichuan Cuisine, Hunan Cuisine, Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine and Anhui Cuisine. From the dishes served at family meals to lavish
banquets, local famous foods are too numerous to list, and the delicious foods of all kinds of taste reflect the highly developed tradition of food culture and the
characteristic regional cultures of China.

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1.1. 鲁菜 Lu Cuisine (Shandong Cuisine)
鲁菜是中国影响最大、流传最广
的菜系之一。鲁是山东省的简称，山东
是中国古文化发祥地之一，地处黄河下
游，气候温和，境内山川纵横，河湖交
错，沃野千里，物产丰富。其粮食产量
目前居中国第三位，蔬菜种类多，品质
优良，是中国重要的蔬菜产地。
山东是孔子的故乡所在地，鲁菜处
处体现着孔子“食不厌精，脍不厌细 ”
的饮食理念，讲究调味纯正，口味偏于
咸鲜，具有鲜、嫩、香、脆的特色。常
用的烹调技法有30种以上，尤擅“爆、
炒、烧、塌、扒”。
明、清两代，鲁菜已是宫廷御膳
主体。以清代国宴规格设置的“满汉全
席”，使用全套银餐具，196道菜，全
是山珍海味，可谓奢华至极。
作为北方第一菜系，喜庆寿诞的
高档宴席和家常菜的许多基本菜式都是
由鲁菜发展而来的，不仅如此，鲁菜对
京、津、东北等地特色风味菜肴的形成
还有着重要的影响。山东人豪爽好客，
特别讲究待客之道，惟恐客人吃不饱、
吃不好，因此菜量很大，在山东人家做
客要有一吃到底的心理准备。
Lu Cuisine is one of the most influential and popular
cuisines in China. “Lu” is short for Shandong Province, which
is one of the cradles of Chinese ancient culture. With mountains
towering and rivers meandering throughout the province, it
boasts vast fertile fields and abundant produce. Its grain output
ranks third in China, and it also has many kinds of high-quality
vegetables.
Shandong is the home province of Confucius, and
Shandong Cuisine embodies the dining concept of "Eat no food
but what’s of the best quality; eat no meat but what’s finely
minced". It emphasizes purity of the seasonings and is a little
salty. It features freshness, tenderness, aroma and crispness.
There are over 30 kinds of common cooking techniques, of
which, "bao (quick stir-frying), chao (frying), shao (stewing), ta
(boiling) and pa (braising)" are outstanding.
In the Ming and Qing dynasties (1368-1911), Shandong
Cuisine was the main style of imperial meals. The "Feast of
Complete Manchu-Han Courses", established in accordance with
the state banquet of the Qing Dynasty court, adopted a banquet
of 196 courses served on silver platters, including delicacies of
every kind as luxurious as possible.
As the first cuisine of north China, many basic courses of
high-class feasts prepared for festivals and birthdays were developed
based on Shandong cuisine. It also had an important influence on
the formation of the local cuisines of Beijing, Tianjin and northeast
China. The people of Shandong Province are good-hearted, keep
open doors, and pay special attention to treating guests well to
ensure they leave full
and well satisfied.
Henc e , the di she s
served are more than
sufficient, and family
guests never go hungry.
Ye l l ow Ri v e r
Fish are cooked in a
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糖醋黄河鲤鱼：此菜选用黄河鲤鱼
烹制而成，成菜后外焦里嫩，香酥、酸
甜、稍咸。
德州扒鸡：鸡皮光亮，色泽红润，
肉质肥嫩，热吃时，手提鸡骨一抖，骨
肉随即分离，香气扑鼻，味道鲜美，是
德州传统风味。
particular way, so that they are crisp outside and tender inside.
The dish is savory and crisp, sour and sweet and a little salty.
Dezhou Stewed Chicken: the chicken skin is bright and
ruddy, and the meat is fat and tender. When eating it hot, diners
simply grip the feet and shake it, and the meat separates from
the bones. Sweet-smelling and tasty, it is the traditional flavor of
Dezhou.
1.2. 川菜 Chuan Cuisine (Sichuan Cuisine)
川菜是一种发展较早的风味菜系，
其发源地孕育了中国古代的巴蜀文化。
据中国古籍记载，早在两千多年前，当
地就已有卤水、岩盐、川椒、姜等调味
品，在当地发掘的出土文物中，可见各
种青铜和陶质食具，足见其烹饪技术形
成之早。
16世纪初，川菜运用引进种植的辣
椒调味，继承巴蜀之地早就形成的“尚
滋味”、“好辛香”的调味传统，并进
一步发展。19世纪末20世纪初，逐步形
成为一个地方风味极其浓郁的体系。如
今，川菜不仅在中国各地有着广泛的影
Sichuan Cuisine is a local cuisine that developed in
early times, forming part of the culture of ancient Sichuan in
Southwestern China. According to ancient texts, more than two
thousand years ago, there were already such seasonings as brine,
rock salt, pepper, ginger and so on. Various items of bronze and
pottery tableware have been found among excavated cultural
relics, showing the great age of the cooking techniques.
In the beginning of the 16th century, Sichuan Cuisine used
local pepper as seasoning and inherited the seasoning tradition
of "paying attention to the taste" and "attaching importance to
pungency" and developed it further. At the turn of the 19th and
20th centuries, it gradually became a system with strong local
characteristics. Now, Sichuan Cuisine is widely enjoyed all over
China and has spread to many
countries.
Mention Sichuan Cuisine
and tongue-numbing and
spicy tastes come to mind.
Seasonings are very important
in Sichuan Cuisine and many
different flavors abound, which
can be seen from seasonings
such as scallion, ginger, garlic,
chili, pepper, Chinese pepper,
vinegar, Pixian County bean
paste, fermented glutinous rice
wine, sugar, salt and so on. If
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响，食者众多，而且已遍及世
界许多国家和地区。
一提起川菜， 人们的印
象中似乎只有麻、辣两味，其
实川菜特别注重调味，味型也
相当丰富，单看调料就可见一
斑——葱、姜、蒜、辣椒、胡
椒、花椒、醋、郫县豆瓣酱、
醪糟、糖、盐，不一而足。只
要巧施厨艺，就能精心调和成
酸、甜、苦、辣、麻、香、咸
等7种滋味。
四川素有“天府之国”
之称， 56万平方公里境内，
物产富庶。烹饪原料多而广。
川菜拥有4000多个菜肴点心品
种，是由筵席菜、便餐菜、家
常菜、三蒸九扣菜、风味小吃
5个大类组成的，常用烹调技
法近40种，长于小煎、小炒、
干煸、干烧、家常烧等技法。
菜品多为经济可口的大众家常
菜，风格朴实清新。
麻婆豆腐：为四川省的传
统风味菜肴。相传在清朝同治
末年，成都有位陈姓妇女脸上
生有麻子，但烧得一手好菜，
经营餐馆以豆腐的味道最为特
别，麻辣味鲜、色泽红亮，深
受群众喜爱，因而得名。
鱼香肉丝：色红肉嫩，鱼
香味突出。因模仿民间烹鱼的
调料和方法制作，故名鱼香。
回锅肉：红绿相衬，咸中
带甜，微辣醇鲜、味浓而香，
是四川的传统菜肴。
the cook is skillful euough, seven flavors—sour, sweet, bitter, spicy, tonguenumbing,
aromatic and salty should be detected.
Sichuan enjoys a reputation as a "land of abundance". Covering an
area of 560,000
square kilometres,
i t y i e l d s r i c h
c o o k i n g
i n g r e d i e n t s .
Sichuan Cuisine
boasts more than
4,000 cour s e s ,
d i v i d e d i n t o
five types, such
as feast dishes,
r e f r e s h m e n t
d i s h e s , h ome -
s t y l e d i s h e s ,
steamed dishes
and characteristic
snacks. There are nearly 40 kinds of common cooking techniques,
especially sautéing, frying, stir-frying without stewing, dry-frying, homestyle
frying and so on. Most are economic and flavorful home style dishes,
simple and fresh.
Mapo (meaning "pockmarked lady" in Chinese) Tofu (Sautéed Tofu
in Hot and Spicy Sauce): It is a traditional flavorful dish. It is said that
towards the end of the reign of Tongzhi (1862-1875) of the Qing Dynasty,
there was a lady surnamed Chen, who was pockmarked but was a very
good cook. The tofu in her restaurant was especially tasty with spicy,
tongue-numbing flavor and bright red color, which was deeply loved by
her customers.
Fish-flavored Shredded Pork (Sautéed Shredded Pork with Spicy
Garlic Sauce): Its meat is red and tender. It imitates the seasoning and
method of cooking fish, hence its name.
Twice Cooked Pork Slices (Sautéed Sliced Pork with Pepper and
Chili): Its color is red and green; its taste is salty with a little sweet and
spicy flavor and it is fragrant.
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1.3. 粤菜 Yue Cuisine (Guangdong Cuisine)
粤菜即广东地方风味菜，主要由广州、
潮州、东江三种风味组成，以广州风味为代
表，具有独特的南国风味，以选料珍奇、配料
精巧、依食客喜好灵活烹制而著称。粤菜发源
于中国南部沿海地区，那里地处亚热带，濒临
南海，四季常青，物产丰富，山珍海味无所不
有，蔬果时鲜四季不同。同时，这里又是与海
外通商的重要口岸，经济较发达也促进了饮食
文化的发展。
粤菜讲究少而精，制作精细追求享受，
用量精而细，配料多而巧，装饰美而艳，菜品
达5000多种。粤菜原料广采博收，追求生猛；
善用烧、煲、浸、烤、炙、软炸、软炒、清蒸
等烹调法，口味清淡鲜和；在配料、刀工、火
候、烹饪时间、起锅、包尾、器皿、上菜方式
等诸多环节都有着严格要求，如做鱼讲究即杀
即烹，以保持鱼的鲜味；质味兼顾，有崇尚冬
春“滋补身体”的习俗，口味随季节时令的变
化而变化，夏秋偏重清淡，冬春偏重浓郁；菜
品口感重清、鲜、爽、滑、嫩、脆，调味遍用
酸、甜、苦、辣、咸、鲜，追求菜肴整体的
色、香、味和形。
白切鸡：选用未下蛋的小母鸡或1500克左
右的阉鸡，以清远三黄鸡最佳，鸡肉厚而嫩、
Yue Cuisine refers to that of Guangdong Province,
mainly composed of the flavors of Guangzhou, Chaozhou
and Dongjiang and best represented by that of Guangzhou.
It has a unique "southland" flavor and is famous for the
rare and exquisite ingredients and varied recipes to suit the
tastes of the eaters. Guangdong Cuisine originated from the
subtropical zone, along the coastal area of southern China
adjacent to the South China Sea, which is green all the year
round. It abounds in agricultural produce and delicacies of
all kinds, as well as vegetables varying through the four
seasons. It is also an important trading port to the world; so,
the developed economy also promotes the development of
the food culture with new ideas from home and abroad.
Guangdong Cuisine stresses exquisite preparation and
provides enjoyment with delicate, well-chosen ingredients
and beautiful presentation. There are more than 5,000 dishes
all together. The materials are of a broad range that include
fresh seafood, with cooking techniques including frying,
braising, soaking, toasting, soft-frying and stewing without
seasoning. It has strict requirements in regard to ingredients,
cutting skill, cooking duration, tableware, serving style and
so on. For example, the fish should be cooked immediately
after being killed to keep its freshness. Both quality and taste
are very important, advocating the custom of "nourishing
the body" in Winter and Spring and changing the flavor in
accordance with the season. In Summer and Autumn, light
dishes are favored and in Spring and Winter, strong ones
preferred. Light, fresh, slippery, tender and crisp dishes are
preferred and the seasonings include sour, sweet, bitter,
spicy, salty or fresh. It pursues the whole effect of the dishes
— color, fragrance, taste and shape.
Sliced Boiled Chicken: It requires a pullet or capon
with a weight of only 1,500 grams; the yellow chicken
of Qingyuan is best, with fleshy, tasty tender meat. When
cooking, the flame is turned down immediately after putting
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肥小脚矮、味道鲜美，制作时将水烧
开，将鸡放下即转用小火，讲究火候，
以刚熟、切开后两腿骨略带血丝者为
宜。皮爽滑，肉细嫩，鲜味足。
老火靓汤：靓汤是粤菜重要的组
成部分，汤料与气候变化相呼应，干燥
少雨的季节，可选择润肺解渴、气血双
补的“菜干煲猪肺”、“雪耳木瓜煲排
骨”、“无花果粉葛煲
赤肉”；暑热时节，身
体火气旺盛，可选择性
甘凉的汤料，如“鸡骨
草煲老鸡”、“凉瓜赤
豆煲龙骨”； 冬季体
寒， 宜选择性热的汤
料， 如“鲜人参煲老
鸭”、“冬虫夏草煲乳
鸽”等等，煲汤一般要3个小时。
红烧大群翅：大群翅取自鲨鱼，
分三围，近头部的脊翅称头围，近尾
的脊翅称二围，尾部末端称三围。此
菜烹饪精巧，汤浓郁香醇，翅针透明
而嫩滑可口，蛋白质含量很高，营养
丰富，是粤系传统佳肴，售价昂贵。
the chicken into the boiling water. The simmering technique stresses
duration and it is best when the chicken is underdone on the shank.
When done the skin is loose, the meat tender and the flavor fresh.
Soup of the Day: Soup is an important part of the Guangdong
Cuisine, with the ingredients changed in accordance with the seasons.
In the dry season, soups such as "dried vegetable and pork lung
soup", "white fungus, pawpaw and spare ribs soup", "fig, pachyrhizua
angulatus and red pork soup" are served to nourish the lungs and
relieve thirst and increase vital
energy and blood flow. In the hot
season, the internal heat of the
body is ample, so it is wise to
select sweet and cool soups, such
as "chicken-bone herb and aged
chicken soup", "cold melon, red
bean and dragon's bone soup"; it is
cold in winter, so hot soups such as
"fresh ginseng and old duck soup" and "aweto and pigeon soup" are
best. It takes three hours to braise the ingredients.
Braised Shark Fin in Brown Sauce:The fin is divided into
three kinds, that near the head, near the tail and at the end of the
tail. It is cooked precisely, with strong and fragrant flavor. The fin
is transparentt, tender and tasty, with a high protein content and
abundant nutrition. It is an expensive, traditional dish of Guangdong
Cuisine.
1.4. 闽菜 Min Cuisine (Fujian Cuisine)
闽菜是福建菜的简称，起源于福
建省闽侯县，以福州、泉州、厦门等地
菜肴为代表发展起来。由于福建的地理
形势倚山傍海，北部多山，南部面海，
山区盛产菇、笋、银耳、莲子和石鳞、
河鳗、甲鱼等山珍野味。漫长的浅海滩
涂，盛产多种海鲜，因此，闽菜多以海
鲜为原料烹制各式菜肴。其特点是色调
美观，滋味清鲜。
烹调方法擅长于蒸、汆、炒、溜、
Min Cuisine is short for Fujian Cuisine, originating in
Minhou County of Fujian Province, represented by the dishes of
Fuzhou, Quanzhou, Xiamen and so on. Fujian is mountainous
in the north and faces the sea in the south. The mountainous
area is abundant in mushrooms, bamboo shoots, white fungus,
lotus, stone squama, eel, soft-shelled turtles and so on. In
the long shallow sea coast, there are numerous sea creatures.
Hence, the Fujian Cuisine has many sea food dishes, colorful,
light and tasty.
The Min Cuisine chefs are adept at steaming, braising,
10
煎、煨，尤以“糟”味最具特色。闽菜注重刀
工，一切刀工均围绕着“味”下功夫，使原料
通过刀工的技法，体现出原料的本味和质地。
闽厨长期以来把烹饪和确保原料质鲜、味纯、
滋补联系起来，重视汤菜，认为其最能保持原
料的本质和原味，因此，汤菜多而考究。闽菜