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2024年3月17日发(作者:)
中式菜肴的英语翻译规律
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林记明
(河北师范大学外国语学院,石家庄 050016)
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摘要:本文根据中式菜肴的命名特点,结合大量翻译实例,探讨和总结了中式菜肴名称的英
语翻译规律。正确了解中式菜肴的主要烹饪法、刀工、主料和辅料,是正确翻译中式菜肴的
前提。
关键词:烹饪法;刀工;主料;辅料
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Lin Jiming
Abstract: This paper discusses and summarizes the skills and methods of translating Chinese
Dishes. A good understanding of the major cooking techniques, cuttings, major and minor
ingredients of Chinese dishes assures the correct English versions of them.
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( Hebei Normal University, Shijiazhuang 050016 )
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Key words: cooking techniques; cutting; major ingredients; minor ingredients
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作者简介
林记明,河北师范大学外国语学院翻译研究所副所长,副教授,硕士。研究方向:实用文体
翻译,翻译教学与实践
联系方式
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中国历史悠久,其烹饪艺术源远流长。中式菜肴以其色、香、味、形而闻名天下。长
期以来由于各地区的自然环境、文化、风俗、习惯的差异,中式菜肴形成了鲁、川、粤、闽、
苏、浙、湘、徽等不同风味的地方八大菜系。名目繁多的菜名往往使英语翻译者一头雾水。
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为了帮助翻译人员准确、快速地把菜名译出,使外国朋友了解中国饮食文化,本文试图通过
中式菜肴的命名方式,探讨一些中式菜肴的英译规律,以求教同仁。
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1. 中式菜肴的命名特点
中式菜肴的名称一般包括主料、辅料或调料和烹饪法三个方面。从语法结构分析,中
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式菜肴的名称多为偏正词组,主料为其核心词,辅料或配料和烹饪法作为修饰结构。如上海
菜的“糖醋膳丝”、“软炸虾仁”、“面拖黄鱼”等。
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有些菜肴的命名借用了比喻、甚至成语。如“白云凤爪”实际上是“白醋腌鸡爪”;“芙
蓉海参”中的“芙蓉”代指“蛋白”;“炒玉兰片”中的“玉兰”代指“竹笋片”;“霸王别姬”
其实为“甲鱼烧鸡块”等。译者需要了解实际的配料,才能准确译出菜名。
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2. 中式菜肴英译的几种规律
中式菜肴的主料一般以名词的形式出现,烹饪法一般以过去分词的形式出现。如北京
菜中的“红扒熊掌”,“熊掌”为核心词,“红扒”为烹饪法,可英译为“Braised Bear Paw”。
辅料或调料多以“with/ in +名词” 的形式出现。如广东菜“草菇蒸滑鸡”,“草菇”为辅料,
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可英译为“Steamed Chicken with Mushrooms” 。
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中式菜肴的烹饪法五花八门,选择准确的英语单词至关重要。烹饪法主要有煎(fry)、
炒(saute/ stir-fry/ quick-fry)、烹(boil)、炸(deep fry)、烧(braise)、烤(bake/ roast/ toast/
grill)、焖(stew)、炖(stew)、煨(simmer)、蒸(steam)、酱(in soy sauce)、拌(dress in
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sauce)、熏(smoke)、腌(salt/ pickle/ preserve)、白灼/焯(scald)、煸 (stir-fry before
stewing)、扒(stew/ braise/grill)、熘(quick-fry)等。
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中式菜肴的名称翻译中另一个需要注意的问题是将主料切成各种形状的不同刀法,从而
展示中式菜肴的美感和技艺。主要刀法包括:切片(slice)、切丝(shred)、切柳(fillet)、
切丁/块(dice/ cube)、磨碎(grind)、捣烂(mash)等。有时刀法也进入了菜肴的名称之中,
如四川菜中的“宫爆鸡丁”,可英译为“Sauteed Diced Chicken with Peanuts”。
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2.1. 直译法
2.1.1. 烹饪法+主料
炒肉丝 Sauteed (Stir-fried/ Quick-fried) Pork Slices/ Pork Shreds/ Shredded Pork
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炖/闷/煨牛肉 Stewed Beef
清蒸桂鱼 Steamed Mandarin Fish
清炖牛尾 Steamed Ox Tail in Clear Soup
粉蒸牛肉 Steamed Rice Flour Beef
煎鸡蛋 Fried Eggs
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荷包蛋 Poached Egg
卤豆腐 Spiced Beancurd
(干)炸大虾 Deep Fried Prawns
软炸里脊 Soft Fried/ Soft Frittered Pork Filet
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熏鸡 Smoked Chicken
烤鸭 Beijing Roast Duck
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烤羊肉 Gilled Lamb
扒牛肉条 Grilled Beef Cutlets
烤乳猪 Roasted Suckling Pig
红焖肘子 Braised Pork Joint
扣肉 Braised Pork
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黄焖鸡翼 Braised Chicken Wings
白灼海螺片 Scalded Sliced Conch
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回锅肉 Twice-cooked Pork/ Double Cooked Pork
拔丝山药 Caramelized Yam
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盐水大虾 Salted Prawns
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涮羊肉 Instant Boiled Mutton
2.1.2. 主料+with/ in+辅料/ 调料
鱼香肉丝 Shredded Pork with Garlic Sauce/ Fish Flavor
豆豉鲑鱼 Mandarin Fish in Black Bean Sauce
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海米白菜 Chinese Cabbage with Dried Shrimps
椒盐排骨 Spare Ribs with Pepper and Salt
干烧海参 Sea-cucumber in Hot(Chili)Sauce
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茄汁鱼片 Fish Slices in Tomato Sauce
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糟溜鸭片 Duck Slices in Rice Wine
滑溜里脊 Pork Slices with Gravy
醋熘白菜 Cabbage with Sweet and Sour Sauce
糖醋小排 Pork Ribs with Sweet and Sauce
汆丸子 Meat Balls in Soup
蚝油菜芯 Green Cabbage in Oyster Sauce
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鲜菇扒鱼柳 Fish Fillets in Mushroom sauce
榨菜肉丝 Shredded Pork with Sichuan Pickle
红油肚丝 Shredded Tripe with Chilli Sauce
蚝油牛肉 Beef with Oyster Sauce
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冬菇菜芯 Winter Mushroom with green cabbage
青椒肉丝 Shredded Pork with Green Peeper
芥末泥肠 Wieners with Mustard
姜汁黄瓜 Cucumber with Ginger Juice
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2.1.3. 主料+烹饪法+with/ in+辅料/调料
木须肉 Pork Fried with Scrambled eggs
红烧鱼 Fish Braised in Brown Sauce /Braised Fish with Brown Sauce
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酱汁鱼 Fish Braised in Soy Sauce
姜汁松花 Eggs Preserved in Ginger Sauce
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2.1.4. 烹饪法+主料+with/in+辅料/调料
炝腰花泡菜 Boiled Kidney with Pickled Vegetables
干煸牛肉丝 Sauteed Beef Shreds with Chilli
宫爆腰花 Stir-fried Kidney with Chilli Sauce
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鱼露白肉 Boiled Pork in Anchovy Sauce
荷叶燕鸡 Steamed Chicken Wrapped in Lotus Leaves
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黄焖大虾 Braised Prawns in Rice Wine
白扒鱼肚 Braised Fish Maw in Cream/ in White Gravy
糖醋鲤鱼 Fried Carp with Sweet and Sour Flavor/ in Sweet and Sour Sauce
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2.1.5. 调料/辅料+主料
咖喱鸡 Curry Chicken
咖喱牛肉 Curry Beef
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拔丝苹果 Toffee Apple
2.1.6. 口感+主料
香酥鸡 Crisp Chicken
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麻辣豆腐 Spicy/ Hot/ Peppery Bean-curd
怪味鸡 Multi-flavored Chicken/ Wonderful-taste chicken
(古老肉 Sweet & Sour Pork)
蒜泥牛百叶 Garlic Flavored Ox Tripe
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2.1.7. 主料+地名+style
该方法可以针对一些地方风味特色菜名,从地名的直译中传达菜肴的风味。
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湖南肉 Pork, Hunan Style
广东龙虾
家常豆腐
麻婆豆腐
中式泡菜
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Lobster, Cantonese Style
Bean Curd, Home Style
Bean Curd, Sichuan Style
Chinese-style Pickles
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成都子鸡 (Stir-fried) Spring Chicken, Chengdu Style
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2.2. 直译+注释
中式菜肴素以“雅”著称。许多菜名中的原料象形取义,表达一种美好的祝福;或以该
菜的最初相关者命名,翻译时除了直译外,还需介绍该菜的原料,或相关的背景知识。
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狮子头 Lion’s Head—Pork Meat Balls
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全家福 Happy Family—a combination of shrimps, pork, beef, chicken, lobster and mixed
vegetables with brown sauce
龙凤配 Dragon & Phoenix—Two separate dishes characterize this distinctive plate. On one
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side, lobster meat in Sichuan chili sauce, which is inviting. On the other is house special chicken,
which never fails in delighting.
左宗鸡 General Tso’s Chicken—a mouth watering dish made with large chunks of marinated
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chicken, sautéed with scorched red chili peppers in special, tangy sauce.
叫花鸡 Beggar’s Chicken—There’s a legendary story connected to it. Long long ago there
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was a beggar. One day he stole a chicken and was pursued by the owner. He was almost caught
when he suddenly hit upon a good idea. He smeared the chicken all over with clay, which he
found nearby and threw it into the fire he had built to cook it. After a long while the beggar
removed the mud-coated chicken from the fire. When he cracked open the clay he found, to his
astonishment, that the clay together with the feather had formed a hard shell in which the chicken
had been baked into a delicious dish with wonderful flavor. That night he had a very enjoyable
meal. Hence the name of the dish.
2.3. 意译法
有些中式菜肴为了提高品位和档次,采用了一些富于深刻象征意义的高贵植物和晶莹
透亮的玉石为一些色泽鲜艳、爽心悦目的菜肴冠名。人们常用“翡翠”代指“青豆”;“白雪”
代替“银耳”;“豆芽”变成了“银芽”;虾仁、豆腐变作了“白玉”,甚至“萝卜丝”也成了
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“珊瑚”等。有些菜肴直接选取成语命名。对于这种“文化菜名”,英译时只有意译,把烹
饪法和原料翻译出来。
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雪球干贝 Stewed Scallop and Turnip Ball
红烧狮子头 Braised Meat Balls with Brawn Sauce
水晶蹄膀 Cold Pork Knuckle in Jelly
发财好市 Black Moss Cooked with Oysters
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龙虎凤大烩 Thick Soup of Snake, Cat and Chicken
三鲜汤 Soup with Fish, Shrimp and Pork balls
五香酱肉 Spiced/ Marinated Pork
荷包蛋 Poached Egg
松花蛋 Preserved Egg
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积雪银钟 Stewed Mushrooms with White Fungus
蚂蚁上树 Sauteed Bean Vermicelli with Spicy Meat Sauce
百鸟归巢 Chicken and Pork with Egg and Bamboo Shoots
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霸王别姬 Broiled Chicken Cutlets with Turtle
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金玉满堂 Shrimp and Egg Soup
凤凰投林 Stir-fried Chicken Shreds with Chinese Chives
芙蓉虾仁 Shrimps with Egg-white
炒玉兰片 Stir-fried Bamboo Shoot Slices
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银芽炖雪梨 Chinese Pear with Bean Sprouts
还有一些中式菜肴的修饰语可以通过意译为烹饪法解决。如:
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小笼牛肉 Steamed Beef
手抓羊肉 Boiled Mutton
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2.4. 归化译法
借用西方人所熟悉的欧洲菜名来翻译部分中国菜名,由于他们有相似之处,效果事半功
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倍。
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烤排骨 Barbecued Spare Ribs
鸡肉串 Teriyaki Chicken Stick
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盖浇面 Chinese-style Spaghetti
饺子 Chinese-style Ravioli
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沙锅猪蹄 Pig Trotters en casserole
barbecue 在英语中指“在篝火或地灶上烤肉”,与我们的做法比较类似。teriyaki来自日
语,意为“烤”,在美国的中餐馆中比较流行。spaghetti 和 ravioli 均源自意大利语,含义
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和吃法分别与我们的“盖浇面”和“饺子”相近,外国人对这两个词都比较熟悉。en casserole
是从法语中借来的词,即“罐焖的”、“沙锅炖的”。
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本文主要从主料、辅料/调料和烹饪法的角度对中式菜肴的英译规律进行了总结。有些
译法还没有被概括进来,如:扣肉 Braised Pork,坛子肉 Diced Pork in Pot,八宝鸡 Stuffed
Chicken,烩四宝 Assorted Four Delicacies from the Duck,摊鸡蛋 Omelette,西红柿
炒鸡蛋 Tomato Omelette,鸡蛋羹 Steamed Egg Custard,松花蛋 Preserved Egg;有些译
法也不是固定不变的,如:“拌鸭掌”。中式菜肴名称中的烹饪法“凉拌”在英译中一般略去,
可译为“Duck Webs”;还可把“凉拌”意译为 “marinated”,成为“Marinated Duck Web”;
或者只体现本菜的凉菜特点,译为“Cold Duck Web”。“涮羊肉”还有 Mongol’Hot Pot、
Table Boiled Mutton、 Rince-Mutton、 Slice Mutton Rinced in Chafing Dish等多种
译法。
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总之,要准确地翻译中式菜肴的名称,译者首先要了解中国的饮食文化,熟悉中式菜
肴的烹饪方法和原料,再加上翻译时的灵活处理,一定能够不断提高译名的质量,更好的向
外国友人介绍中国的饮食文化。
参考文献
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[2] 何川. 英语导游口译手册. 北京:中国青年出版社,1988.
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[3] 刘萍. 中式菜肴名称的口译. 中国科技翻译,2003, (3): 18-20.
[4] 任静生. 也谈中菜与主食的英译问题. 中国翻译,2001,(6):56-58.
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[5] 石裕晶. 实用汉英商业手册. 华东化工学院出版社,1990.
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