菜名的翻譯中國文化婁底職業(yè)技術(shù)學(xué)院LoudiVocationalandTechnicalCollege應(yīng)用英語專業(yè)教學(xué)資源庫ResourceLibraryofAppliedEnglish點(diǎn)擊添加文本點(diǎn)擊添加文本點(diǎn)擊添加文本點(diǎn)擊添加文本

Foodisgodforthepeople.

Breadisthestaffoflife.

民以食為天菜名相關(guān)單詞Wordsforpreparationofdishes:bone去骨scale打鱗peel去皮shell脫殼pickle腌制Wordsofcuttingmethods:slice切片shred切絲dice切丁fillet切柳mince剁碎Wordsofcookingmethods:boil煮stew燜/堡/煨simmer燉pan-frying煎stir-frying炒deep-frying炸braise燒bake烘roast烤steam蒸smoke熏scald白灼shreddedpotatobraisedpork

土豆絲紅燒肉

carrot

diced

胡蘿卜丁

cucumber

sliced黃瓜片PracticeFourfamousstylesofChineseCuisines

Sweet

（甜）CantoneseCuisine（粵菜）

Spicy（辣）SichuanCuisine（川菜）

Sour（酸）ZhejiangCuisine（浙菜）

Salty（咸）ShandongCuisine

（魯菜）四大菜系Features:

fresh,delicateand

nutritious.

(粵菜）

CantoneseCuisine

Shark's

FinSoupwithShreddedAbalone

鮑參翅肚羹SlicedBoiledChicken

白切雞FishBallsofChaozhouStyle潮州魚丸

SweetandSourPork

咕嚕肉Features:payingattentiontothechoosingofmaterialsandcuttingskills,usuallyseasoningwithshallotandginger.ShandongCuisine(魯菜）SweetandSourFish糖醋魚DezhouStewedChicken德州扒雞BraisedShark’sFinwithShreddedChicken

紅燒雞絲翅Fried

Mutton

Slice

withGreenScallion

蔥爆羊肉ZhejiangCuisine（浙菜）FriedShrimpswithLongjingTea

龍井蝦仁

Features:stressingoncuttingskills,variousdishsculpts,fullofrusticflavor.

SpringBambooShootsBraisedinOil

油燜春筍

WestLakeFishSteamedinVinegar

西湖醋魚

Fried

Stuffed

Bean

Curd

Paste

干炸響鈴ShreddedPigTripeinChiliSauce麻辣肚絲FishFiletsinHotChiliOil

水煮魚

KungPaoChicken

宮保雞丁DuckSmokedwithTeaLeaves樟茶鴨子SichuanCuisine（川菜）

Features:spicy,hot,savory,fresh,greasyandstrong.

Howcanweintroduceour

deliciousanduniqueChinesecuisinestoforeigners?TranslationMethodsofChineseCuisines

TypeofCuisine

ChinesenameEnglishnameZhejiangCuisine

油燜春筍SpringBambooShootsBraisedinOil

SichuanCuisine

水煮魚FishFilletsinHotChiliOil

SichuanCuisine

樟茶鴨子DuckSmokedwithTeaLeaves

ShreddedAbaloneMainIngredient(主菜）

Accessory(

配菜）

1.Mainingredients+(cookingmethod)+with+accessories(in/with+flavorings)主菜+（烹飪方法）+with+配菜(in/with+配料)鮑參翅肚羹(CantoneseCuisine)Shark’sFinSoupwithShreddedPigTripeinChiliSauce麻辣肚絲(SichuanCuisine)SlicedBoiledChicken

白切雞

(CantoneseCuisine)shape

Mainingredient

flavoring2.Shape+Mainingredients+(with+accessories+

with/in+flavorings)

形狀+主菜+with+配菜+with/in+配料蔥爆羊肉(ShandongCuisine)龍井蝦仁(ZhejiangCuisine)干炸響鈴(ZhejiangCuisine)FriedShrimpswithLongjingTeaCookingmethod

Accessory

Cookingmethod+mainingredients+(with+accessories)

烹法+主菜+(with+配菜)FriedStuffedBeanCurdPasteMainingredient

FriedMuttonSlicewithGreenScallion咕嚕肉(CantoneseCuisine)

糖醋魚(ShandongCuisine)Sweet-and-sourPorkSweet-and-sourCarptaste

Mainingredient

4.Taste+mainingredients(+with+accessories)

口味+主菜(+with+配菜)德州扒雞(ShandongCuisine)西湖醋魚(ZhejiangCuisine)宮保雞丁(SichuanCuisine)

DezhouStewedChickenMainingredientPlaceoforiginWestLakeFishSteamedinVinegarKungPaoChicken5.Name

ofplaceorpeople+mainingredients

地名/人名+主菜

ReviewⅠ.FourFamousStylesofChineseCuisinesⅡ.TranslationMethodsofChineseCuisine(1)主菜+(with+配菜+)in/with+配料(2)形狀+主菜+with+配菜+with/in+配料(3)烹飪方式+主菜+with+配菜(4)口味+主菜(+with+配菜)(5)地名/人名+主菜TypicalChineseCuisines

TypeofCuisine

ChineseNameEnglishNameCantoneseCuisine鮑參翅肚羹Cantonese

Cuisine白切雞Cantonese

Cuisine潮州魚丸Cantonese

Cuisine咕嚕肉ShandongCuisine

糖醋魚ShandongCuisine

德州扒雞ShandongCuisine

蔥爆羊肉ShandongCuisine

紅燒雞絲翅ZhejiangCuisine

龍井蝦仁FriedShrimpswithLongjingTea

ZhejiangCuisine

油燜春筍SpringBambooShootsBraisedinOil

ZhejiangCuisine

西湖醋魚WestLakeFishSteamedinVinegar

ZhejiangCuisine

干炸響鈴FriedStuffedBeanCurdPaste

SichuanCuisine

麻辣肚絲ShreddedPigTripeinChiliSauce

SichuanCuisine

水煮魚FishFilletsinHotChiliOil

SichuanCuisine

宮保雞丁KungPaoChicken

SichuanCuisine

樟茶鴨子DuckSmokedwithTeaLeaves

Shark’s