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摘要：本文是一篇中国菜英语翻译的方法研究论文。俗话说，民以食为天。中国菜系源远流长，以其色香味俱全而闻名中外。中国菜系多种多样，深受世界人民欢迎。随着中国的发展，吸引了大批的外国游客，许多外国人对中国食物非常感兴趣。中式菜肴名称中更是充满了中国人的智慧和幽默。然而，大多数中国人通常毫不考虑中西方文化差异，对中国菜采用直译的翻译方法。结果导致许多外国人看见菜单倍感困惑，而且不知道该吃什么。因此，准确形象的把中国菜翻译成英译十分重要，而且还可以使外国人在品尝中国美味的时候更好的理解中国菜的艺术和文化内涵。本文提出了一些把中国菜翻译成英语的方法。中国菜的译名在中国菜系文化的发展中起着举足轻重的作用。

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Apart from above, to some dishes, they may have only one main ingredient and more than one accessory without seasoning. Such as “脆皮三丝卷”， which is translated into 'crispy rolls with shredded pork, sea cucumber and bamboo shoots. This dish is used the formula of the cooking way plus the ingredient with one accessory and another accessory. There are some examples for this formula, for example:

小炒黑山羊 Sautéed sliced lamb with pepper and parsley

梅樱小炒皇 Sautéed squid with shredded pork and leek

Second, to begin with the main ingredients. For this method, the cooking way is not translated by people. We only need to translate the ingredient and the accessory or the seasoning. So there are two formulas to translate these dishes. One is the ingredient or the shape of it with the accessory, the other one is the ingredient or the shape of it with or in the seasoning.

First, the ingredient or the shape of it with the accessory. Such as “牛肉豆腐”， which is translated into 'bean curd with beef'. This dish is used the formula of the ingredient with the accessory. Then another dish, “杏仁鸡丁”， which is translated into 'chicken cubes with almond'. This dish is used the formula of the shape of the ingredient with the accessory.

Second, the ingredient or the shape of it with or in the accessory. Such as “椒盐排骨”， which is translated into 'spare ribs with chili and salt'. This dish is used the formula of the ingredient with the seasoning. Another dish “醋椒三鲜”， which is translated into 'three vegetables in hot and sour sauce'. This dish is used the formula of the ingredient in the seasoning. The dish of “米酒鱼卷”， which is translated into 'fish rolls with rice wine', is used the formula of the shape of the ingredient with the seasoning.

There is another dish called “蚝汁豆腐碎肉”. In this dish, bean curd is the main ingredient, minced pork is the accessory while seasoning is the oyster sauce. So this dish is translated into 'bean curd with minced pork in oyster sauce'. It is used the formula of the main ingredient with the accessory in the seasoning.

Third, to begin with the mouth feeling. Just like the first method, this method is also divided into three formulas. The first one is the mouth feeling plus the cooking way then plus the ingredient. The second one is the mouth feeling plus the ingredient with accessory. And the third one is the mouth feeling plus the ingredient with the seasoning.

First, the mouth feeling plus the cooking way then plus the ingredient. Such as “水煮嫩鱼”， which is translated into 'tender stewed fish'. In this dish, the fish is stewed a long time. And the fresh of fish taste tender. And “香煎鸡块” is translated into ' fragrant fried chicken'.

Second, the mouth feeling plus the ingredient with accessory. Such as “陈皮兔丁”， which is translated into 'diced rabbit with orange peel'. “陈皮” is the orange peel. And “时蔬鸡片”， which is translated into 'sliced chicken with seasonal vegetable'. The cook can choose any vegetables he like in this dish.

Third, the mouth feeling plus the ingredient with the seasoning. Such as “茄汁鱼片”， which is translated into 'sliced fish 本论文由英语论文网提供整理，提供论文代写，英语论文代写，代写论文，代写英语论文，代写留学生论文，代写英文论文，留学生论文代写相关核心关键词搜索。