中国饮食文化与翻译.pptVIP

Sichuan Style It emphasizes on the quality of cooking materials and seasonings, especially chili and pepper, and is characterized by the thick spicy taste. Kung Pao Diced Chicken Stir-Fried Tofu in Spicy Sauce Cantonese Style It boasts cooking anything that is alive, whether flying animals, walking animals or swimming animals, such as snakes, cats, monkeys and mice. Chinese people are quite open to absorb delicacies from the world, such as corn from America，tomato from America，peanuts from Brazil，hot pepper from America，spinach from Iran, carrot from Europe, eggplant from India.  5. translation of Chinese menu For menu translation, the expected communicative function among the target readers must be achieved. The target readers must know what the dish is about; if possible, to appreciate the delicate naming. An overview of Chinese menu 1) to name based on the materials, ingredients, cooking methods, cutting methods, flavors etc; 锅巴鱿鱼 Squid with Sizzling Rice 香菇菜心 Seasonal Vegetable with Mushroom 油焖大虾 Braised Prawns 回锅肉 Twice-cooked Pork with Pepper and Chili 鱼香肉丝 Shredded Pork with Fish Flavor 糖醋里脊 Sweet and Sour Pork Filet 酸辣白菜 Fried Cabbage with Sour and Spicy flavor 清蒸桂鱼 Steamed Mandarin Fish 剁椒鲢鱼头 Stewed Catfish Head with Chopped Chili 烤乳鸽 Roast Young Pigeon 荷叶粉蒸肉 Steamed Flour-coated Pork Wrapped in Lotus Leaves 蟹粉豆腐 Minced Crab Meat and Tofu 卤鸭舌头 Duck Tongue Stewed in Master Sauce This is the simplest situation for translation: translate literally the materials, ingredients, cooking methods, cutting methods, flavors etc; 2) to name figuratively 狮子头 Braised Meat Balls in Brown Sauce 龙虎斗 Stewed Snake and Wild Cat/Dragon Fighting against Tiger 青龙过海 Green Dragons Crossing the Sea/Vegetable Soup 翡翠羹 Vegetable Soup 鸳鸯火锅 Hotpot with one half Hot and