奥运最全双语菜单(一)

来源: 浣氬悕 2014-11-18

  奥运菜单英译(一)

  “麻婆豆腐”翻译成“Bean curd made by a pock-marked woman”(满脸雀斑的女人制作的豆腐),“夫妻肺片”翻译成“Husband and Wife's lung slice”(丈夫和妻子的肺切片),“童子鸡”翻译成“Chicken Without Sexual Life”(没有过性生活的鸡)……这些让中外食客啼笑皆非、莫名其妙的菜单的翻译,将在北京奥运会期间乃至以后渐渐消失,代之以最新统一的翻译方法。

  此前,类似于前面所提的菜名翻译的笑话很多,再如“四喜丸子”被翻译成“四个高兴的肉团”、“红烧狮子头”被译成“烧红了的狮子头”等,不一而足。为了杜绝在奥运会期间贻笑大方,给国外游客带来不便,或引发国际笑话,北京市旅游局去年8月就拟出一份《中文菜名英文译法》的讨论稿,对外公布并征求市民建议。

  通过各个途径,征求了广大民众的建议后,经过半年多的征求意见、讨论和修改,北京市旅游局日前出台了统一的《中文菜单英文译法》。北京城八区三星级以上饭店从6月12日起就可前往北京市旅游局饭店餐饮管理处领取。

  据悉,《中文菜单英文译法》是为提高北京奥运会期间服务接待水平,规范北京市饭店业、餐饮业菜单英文译法而由北京旅游局和北京外办出版编辑的,对中国将近3000个菜品的名字做了英文的翻译。

  记者看到,新的菜单中,有些采取了音译加描绘性说明的方式。如麻婆豆腐被翻译成了Mapo Tofu (Stir-Fried Tofu in Hot Sauce),四喜丸子依然是“Four-Joy Meatballs”(四个高兴的肉团),不过特别加了补充说明“Meat Balls Braised with Brown Sauce”。有的采取了意译,说明了做法,如夫妻肺片的英文翻译统一为Pork Lungs in Chili Sauce,清蒸童子鸡为Steamed Spring Chicken。

  奥运英语小百科:《中文菜单英文译法》

  中餐 Chinese Food

  冷菜类 Cold Dishes

  白菜心拌蜇头:Marinated Jellyfish and Chinese Cabbage in Vinaigrette

  白灵菇扣鸭掌:Mushrooms with Duck Feet

  拌豆腐丝:Shredded Tofu with Sauce

  白切鸡:Boiled Chicken with Sauce

  拌双耳:Tossed Black and White Fungus

  冰梅凉瓜:Bitter Melon in Plum Sauce

  冰镇芥兰:Chinese Broccoli with Wasabi

  朝鲜辣白菜:Korean Cabbage in Chili Sauce

  朝鲜泡菜:Kimchi

  陈皮兔肉:Rabbit Meat with Tangerine Flavor

  川北凉粉:Clear Noodles in Chili Sauce

  刺身凉瓜:Bitter Melon with Wasabi

  豆豉多春鱼:Shisamo in Black Bean Sauce

  夫妻肺片:Pork Lungs in Chili Sauce

  干拌牛舌:Ox Tongue in Chili Sauce

  干拌顺风:Pig Ear in Chili Sauce

  怪味牛腱:Spiced Beef Shank

  红心鸭卷:Sliced Duck Rolls with Egg Yolk

  姜汁皮蛋:Preserved Eggs in Ginger Sauce

  酱香猪蹄:Pig Feet Seasoned with Soy Sauce

  酱肘花:Sliced Pork in Soy Sauce

  金豆芥兰:Chinese Broccoli with Soy Beans

  韭黄螺片:Sliced Sea Whelks with Hotbed Chives

  老北京豆酱:Traditional Beijing Bean Paste

  老醋泡花生:Peanuts Pickled in Aged Vinegar

  凉拌金针菇:Golden Mushrooms and Mixed Vegetables

  凉拌西芹云耳:Celery with White Fungus

  卤水大肠:Marinated Pork Intestines

  卤水豆腐:Marinated Tofu

  卤水鹅头:Marinated Goose Heads

  卤水鹅翼:Marinated Goose Wings

  卤水鹅掌:Marinated Goose Feet

  卤水鹅胗:Marinated Goose Gizzard

  卤水鸡蛋:Marinated Eggs

  卤水金钱肚:Marinated Pork Tripe

  卤水牛腱:Marinated Beef Shank

  卤水牛舌:Marinated Ox Tongue

  卤水拼盘:Marinated Meat Combination

  卤水鸭肉:Marinated Duck Meat

  萝卜干毛豆:Dried Radish with Green Soybean

  麻辣肚丝:Shredded Pig Tripe in Chili Sauce

  美味牛筋:Beef Tendon

  蜜汁叉烧:Honey-Stewed BBQ Pork

  明炉烧鸭:Roast Duck

  泡菜什锦:Assorted Pickles

  泡椒凤爪:Chicken Feet with Pickled Peppers

  皮蛋豆腐:Tofu with Preserved Eggs

  乳猪拼盘:Roast Suckling Pig

  珊瑚笋尖:Sweet and Sour Bamboo Shoots

  爽口西芹:Crispy Celery

  四宝烤麸:Marinated Bran Dough with Peanuts and Black Fungus

  松仁香菇:Black Mushrooms with Pine Nuts

  蒜茸海带丝:Sliced Kelp in Garlic Sauce

  跳水木耳:Black Fungus with Pickled Capsicum

  拌海螺:Whelks and Cucumber

  五彩酱鹅肝:Goose Liver with White Gourd

  五香牛肉:Spicy Roast Beef

  五香熏干:Spicy Smoked Dried Tofu

  五香熏鱼:Spicy Smoked Fish

  五香云豆:Spicy Kidney Beans

  腌三文鱼:Marinated Salmon

  盐焗鸡:Baked Chicken in Salt

  盐水虾肉:Poached Salted Shrimps Without Shell

  糟香鹅掌:Braised Goose Feet in Rice Wine Sauce

  酿黄瓜条:Pickled Cucumber Strips

  米醋海蜇:Jellyfish in Vinegar

  卤猪舌:Marinated Pig Tongue

  三色中卷:Squid Rolls Stuffed with Bean, Ham and Egg Yolk

  蛋衣河鳗:Egg Rolls Stuffed with Eel

  盐水鹅肉:Goose Slices in Salted Spicy Sauce

  冰心苦瓜:Bitter Melon Salad

  五味九孔:Fresh Abalone in Spicy Sauce

  明虾荔枝沙拉:Shrimps and Litchi Salad

  五味牛腱:Spicy Beef Shank

  拌八爪鱼:Spicy Cuttlefish

  鸡脚冻:Chicken Feet Galantine

  香葱酥鱼:Crispy Crucian Carp in Scallion Oil

  蒜汁鹅胗:Goose Gizzard in Garlic Sauce

  黄花素鸡:Vegetarian Chicken with Day Lily

  姜汁鲜鱿:Fresh Squid in Ginger Sauce

  桂花糯米藕:Steamed Lotus Root Stuffed with Sweet Sticky Rice

  卤鸭冷切:Spicy Marinated Duck

  松田青豆:Songtian Green Beans

  色拉九孔:Abalone Salad

  凉拌花螺:Cold Sea Whelks with Dressing

  素鸭:Vegetarian Duck

  酱鸭:Duck Seasoned with Soy Sauce

  麻辣牛筋:Spicy Beef Tendon

  醉鸡:Liquor-Soaked Chicken

  可乐芸豆:French Beans in Coca-Cola

  桂花山药:Chinese Yam with Osmanthus Sauce

  豆豉鲫鱼:Crucian Carp with Black Bean Sauce

  水晶鱼冻:Fish Aspic

  酱板鸭:Spicy Salted Duck

  烧椒皮蛋:Preserved Eggs with Chili

  酸辣瓜条:Cucumber with Hot and Sour Sauce

  五香大排:Spicy Pork Ribs

  三丝木耳:Black Fungus with Cucumber and Vermicelle

  酸辣蕨根粉:Hot and Sour Fern Root Noodles

  小黄瓜蘸酱:Small Cucumber with Soybean Paste

  拌苦菜:Mixed Bitter Vegetables

  蕨根粉拌蛰头:Fern Root Noodles with Jellyfish

  老醋黑木耳:Black Fungus in Vinegar

  清香苦菊:Chrysanthemum with Sauce

  琥珀核桃:Honeyed Walnuts

  杭州凤鹅:Pickled Goose, Hangzhou Style

  香吃茶树菇:Spicy Tea Tree Mushrooms

  琥珀花生:Honeyed Peanuts

  葱油鹅肝:Goose Liver with Scallion and Chili Oil

  拌爽口海苔:Sea Moss with Sauce

  巧拌海茸:Mixed Seaweed

  蛋黄凉瓜:Bitter Melon with Egg Yolk

  龙眼风味肠:Sausage Stuffed with Salty Egg

  水晶萝卜:Sliced Turnip with Sauce

  腊八蒜茼蒿:Crown Daisy with Sweet Garlic

  香辣手撕茄子:Eggplant with Chili Oil

  酥鲫鱼:Crispy Crucian Carp

  水晶鸭舌:Duck Tongue Aspic

  卤水鸭舌:Marinated Duck Tongue

  香椿鸭胗:Duck Gizzard with Chinese Toon

  卤水鸭膀:Marinated Duck Wings

  香糟鸭卷:Duck Rolls Marinated in Rice Wine

  盐水鸭肝:Duck Liver in Salted Spicy Sauce

  水晶鹅肝:Goose Liver Aspic

  豉油乳鸽皇:Braised Pigeon with Black Bean Sauce

  酥海带:Crispy Seaweed

  脆虾白菜心:Chinese Cabbage with Fried Shrimps

  香椿豆腐:Tofu with Chinese Toon
 

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