常用中国菜-中英文菜单对照表
MENU
冷菜Cold Dish
白切鸡Boiled Chicken with Sauce
川北凉粉Clear Noodles in Chili Sauce
夫妻肺片Pork Lungs in Chili Sauce
酱香猪蹄Pig Feet Seasoned with Soy Sauce
老醋泡花生Peanuts Pickled in Aged Vinegar
泡椒凤爪Chicken Feet with Pickled Peppers
五香牛肉Spicy Roast Beef
盐焗鸡Baked Chicken in Salt
炸花生米Fried Peanuts
酱猪肘Pork Hock Seasoned with Soy Sauce
凉拌黄瓜Cucumber in Sauce
糖拌西红柿Tomato Slices with Sugar
糖蒜Sweet Garlic
热菜Hot Dishes
东坡方肉Braised Dongpo Pork
鱼香肉丝Yu-Shiang Shredded Pork
糖醋排骨Sweet and Sour Spare Ribs 毛家红烧肉Braised Pork，Mao’s Family Style
红烧狮子头Stewed Pork Ball in Brown Sauce
回锅肉片Sautéed Sliced Pork with Pepper and Chili 京酱肉丝Sautéed Shredded Pork in Sweet Bean Sauce 酸豆角肉沫Sautéed Sour Beans with Minced Pork 杭椒牛柳Sautéed Beef Filet with Hot Green Pepper 青椒肉丝Sautéed Shredded Pork with Green Pepper 水煮牛肉Poached Sliced Beef in Hot Chili Oil
葱爆羊肉Sautéed Lamb Slices with Scallion
红焖羊排Braised Lamb Chops with Carrots
烤羊腿Roast Lamb Leg
手扒羊排Grilled Lamb Chops
烤羔羊Roasted Lamb
蒙古手抓肉Mongolian Boiled Lamb
涮羊肉Mongolian Hot Pot
清炖羊肉Double Boiled Lamb Soup
烤全羊Roast Whole Lamb
孜然羊肉Fried Lamb with Cumin
干锅鸡Griddle Cooked Chicken with Pepper
宫保鸡丁Kung Pao Chicken
可乐凤中翼Pan-Fried Chicken Wings in Coca-Cola Sauce 口水鸡Steamed Chicken with Chili Sauce
茶香鸡Red-Cooked Chicken with Tea Falvor
叫化鸡Beggars Chicken (Baked Chicken)
北京烤鸭Beijing Roast Duck
蛤蜊蒸蛋Steamed Egg with Clams
山城血旺Sautéed Eel with Duck Blood Curd
馋嘴蛙Sautéed Bullfrog in Chili Sauce
木耳炒山药Sautéed Chinese Yam with Black Fungus
上汤扒娃娃菜Braised Baby Cabbage in Broth
西芹百合Sautéed Lily Bulbs and Celery
鱼香茄子Yu-Shiang Eggplant (Sautéed with Spicy Garlic Sauce) 西红柿炒蛋Scrambled Egg with Tomato
干煸扁豆Dry-Fried French Beans
麻婆豆腐Mapo T ofu (Stir-Fried Tofu in Hot Sauce)
梅菜扣肉煲Steamed Pork with Preserved Vegetable en Casserole
汤羹Thick Soup
莼菜鲈鱼烩Stewed Perch with Water Shield Leaves
佛跳墙Steamed Abalone with Shark’s Fin and Fish Maw in Broth 西湖牛肉豆腐羹Minced Beef and Tofu Soup
酸辣汤Hot and Sour Soup
萝卜煲排骨汤Pork Ribs and Turnip Soup 萝卜丝鲫鱼汤Crucian Carp Soup with Shredded Turnips 鱼头砂锅Stewed Fish Head in Pottery Pot
主食、点心Staple Food and Dessert
八宝饭Eight Delicacies Rice
什锦炒饭Fried Rice with Meat and Vegetables
炒面Sautéed Noodles with Vegetables
北京炸酱面Noodles with Soy Bean Paste, Beijing Style
菜肉馄饨面Pork and Vegetable Wonton with Noodles
葱油拌面Noodles Mixed with Scallion, Oil and Soy Sauce
担担面Noodles, Sichuan Style
海虾云吞面Noodles with Fresh Shrimp Wonton
过桥肥牛汤米线Vermicelli in Soup with Beef
阳春面Plain Noodles
萝卜丝酥饼Pan-Fried Turnip Cake
生煎包Pan-Fried Bun Stuffed with Pork
豆沙包Steamed Bun Stuffed with Red Bean Paste
小笼汤包Steamed Bun Stuffed with Juicy Pork
腊八粥Porridge with Nuts and Dried Fruits
蜜汁叉烧酥Honey BBQ Pork Puff
三丝春卷Spring Rolls Stuffed with Three Delicacies
皮蛋瘦肉粥Minced Pork Congee with Preserved Egg
生滚海鲜粥Seafood Congee
红油抄手Meat Dumplings in Spicy Sauce
蛋煎韭菜盒Deep-Fried Egg-Coated Leek Dumplings
醪糟汤圆Tangyuan in Fermented Glutinous Rice Soup
酒酿圆子Boiled Glutinous Rice Balls in Fermented Glutinous Rice 疙瘩汤Dough Drop and Assorted Vegetable Soup
羊肉泡馍Pita Bread Soaked in Lamb Soup
拔丝苹果Apple in Hot Toffee
冰糖银耳炖雪梨Stewed Pear with White Fungus and Rock Candy 冰糖葫芦Bingtanghulu /Crispy Sugar-Coated Fruit on a Stick
Cadence-Menu--cadence软件菜单中英文对照图知识讲解
第一部分Concept HDL第二部分Allegro 菜单栏 文件、编辑、察看、器件、连线、文本、模块、组、显示、PSpice、工具、窗口、帮助1．文件菜单 原菜单中文菜单说明 新建 打开 关闭 保存 另存为 保存所有 保存层 转换 恢复 移动 编辑页和符号下一层菜单见下表 编辑层同上 返回 改变组件设置启动的工具 察看搜索栈 物理输出进行封装并输出 物理输入从Allegro导入 IFF输入导入IFF文件 打印设置 打印预览 打印输出可输出原理图 退出 注：若菜单中的说明项为空，则表示不不需要说明或说明项与中文菜单相似。以下相 下一页 前一页 转向 加入新页 下一层 上一层
撤销 重做 移动 复制 复制所有 重复复制 排列 删除 颜色 分割 镜像 翻转 旋转 模块顺序 画弧 画圆 3．察看菜单 放大矩形范围 放大到满屏 放大 缩小 按比例放大 上移 下移 左移 右移 预览 网格设定 状态条 错误信息条 控制窗口 数据栏 工具栏
添加器件 替换器件 改变版本可改变器件符号的显示类 型 修改 部分可设置器件在封装中的位 置 交换针脚 删除 5．连线菜单 连线需要从一点画到另一点 连线点击两点自动连线 添加信号名 添加总线名 连结总线 设定总线参数 画点 连线加粗 连线减细 设置连线的图案 6．文本菜单 特性设置 习惯设置 器件赋值可对电阻电容等进行赋值 理性文本 设置端点的名称 添加注释 打开文本文档 设置字体大小 放大 缩小 交换 重新连结 特性显示下一层菜单如下
显示名称 显示值 两样都显示 不可见 7．模块菜单 添加 重命名 扩展 连线 连线 添加针脚 重命名针 删除针脚 移动针脚 输入针脚 输出针脚 双向针脚 8．组菜单 创建组下一层菜单在下表 设定当前组 显示组的内容 移动 复制 复制全部 设置复制个数 设置文字大小 改变注释 删除 设定颜色 激活 器件 特性显示 矩形框内创建为一组 多边形框内创建为一组 用表达式创建 下一个
中国菜名标准英文翻译
中国菜的分类Classifications of Chinese Cuisine 1.八大菜系Eight Famous Cuisines 鲁菜Lu Cuisine (Shandong Cuisine) 川菜Chuan Cuisine (Sichuan Cuisine) 粤菜Yue Cuisine (Guangdong Cuisine) 闽菜Min Cuisine (Fujian Cuisine) 苏菜Su Cuisine (Jiangsu Cuisine) 浙菜Zhe Cuisine (Zhejiang Cuisine) 湘菜Xiang Cuisine (Hunan Cuisine) 徽菜Hui Cuisine (Anhui Cuisine) 2.菜品分类Types of Courses 凉菜类Cold Dishes 热菜类Hot Dishes 汤羹粥煲类Soups, Congees and Casseroles 主食和小吃Main Food and Snacks 西餐Western Cuisine 开胃菜(头盘及沙拉类)Appetizers and Salads 汤类Soups 副菜Entrées 主菜Main Courses 配菜Side Dishes 甜点Desserts 饮品Drinks 一、酒精类饮品Alcoholic Beverages 1. 国酒Chinese Wines 2. 洋酒Imported Wines 白兰地与威士忌Brandy and Whisky 金酒与朗姆酒Gin and Rum 伏特加与龙舌兰Vodka and Tequila 利口酒和开胃酒Liqueurs and Aperitifs 红酒Red Wine 二、不含酒精类饮品Non-Alcoholic Beverages 三、中国饮品文化Chinese Drinking Culture 1. 中国茶文化Chinese Tea Culture 2. 中国酒文化Chinese Wine Culture
Hrt菜单中英文对照
1. PROCESS VARIABLES 过程变量(只看) 1. Press过程变量 2. %range百分比量程 3. AO1 out模拟输出 4. Snsr tempe传感器温度 5. static 6.engr unit 7.engr disp 1. TEST DEVICE 测试设备 1. Seft 自检 2. Statics 状态 2. DIAG/ SERVICE 2. LOOP TEST 回路测 试 1. 4mA 2. 20mA 3. Other 4. END 诊断和维修 1.RE-RANGE 重设量程 ( 1.Keypad input 键区输入 2.Apply values 实际输入 ) 3.CALIBRATION 校准 2. Trim analog output 修整模拟输出 ( 1.D/A trim 数/模刻度修整 2. Scaled D/A trim数/模刻度修整) 3.Sensor trim 传感器修整 1. ZeroTrim 零点微调 2. Press过程变量 3. Lower Sensor Trim传感 器下限微调 1.Tag 位号 4. Upper Sensor Trim传感器上限微调 5. Sensor Trim Points传感器微调点 6.clear snsr trim 2.Unit 单位 3.RE-RANGE 重设量程 ( 1.Keypad input 键区输入 2.Apply values 实际输入 ) 3. BASIC SETUP 4. Device information 设备信息 基本设置 5.Transfer function 变 送器特性 Linear/Sq root线性/开方 6.Damp 阻尼 7.Low cut 1. %range百分比量程 8.cut mode 2. Press过程变量 1.PRES SENSOR压力传感器 3. Unit 1. ZeroTrim 零点微调 2. Press过程变量 3. Lower Sensor Trim传感器下限微调 1. DEVICE SETUP 设备设置 1. SENSORS传感器 4. Sensor trim 传感器修整 4. Upper Sensor Trim传感器上限微调 5. Sensor Trim Points传感器微调 点 6.clear snsr trim 1.offline 离线 2. Pres 压力 2. TEMP SENSOR传感器温度 (1.Sensor Temp 传感器温度 2. Amp temp 3.snsr temp unit ) 2.online 在线 3. AO1 out 模拟输出 4. DETAILED SETUP 3. Statics pres Sensor (1.Statics pres 2.Statics pres unit ) 3.utility 4. LRV 量程下限详细设置 1.Process variables 过程变量 2. RE-RANGE 重设量程 3. Unit 单位 4.Transfer function 变
中国菜式中英文对照
中国菜式中英文对照 Chinese Cuisine Chinese-English collation 1 烹调方式Cooking Method fried... 煎... deep fried... 炸（干炸）... quick-fried/stir-fried... （爆）炒... braised... 炖（烧）... stewed... 闷（炖、煨） ... steamed.蒸... smoked... 熏... roast... 烤... grilled... 烤... crisp... 香酥... spicy... 麻辣... caramelized... 拔丝... toffee... 拔丝... dices... ...丁 mashed... ...馅、泥 ...in brown sauce 红烧... ... in soy sauce 酱汁... ...in hot sauce 干烧... ... in tomato sauce 茄汁... ...in black bean sauce 豆瓣... ... in rice wine 糟溜... ...with fish flavor 鱼香... ... with sweet and sour flavor 糖醋... ...in soup 汆... ... shreds ...丝 ...slices ...片 ... cubes ...块 2 调味品Condiments table salt 食盐sugar 白糖cheese 奶酪/干酪 vinegar 醋butter 黄油pepper 胡椒 soy sauce 酱油cream 奶油curry 咖哩 mustard 芥茉tomato sauce 蕃茄酱honey 蜂蜜 gravy 肉汁jam 果酱cube sugar 方糖 ginger 姜garlic 大蒜shallot 大葱 mayonnaise 蛋黄酱sweet soybean paste 甜面酱 3主食Staple food中餐主食Chinese Food rice gruel/porridge 大米粥millet gruel 小米粥 steamed bun/steamed bread 馒头steamed twisted roll 花卷 meat pie 馅饼pancake 煎饼 meat bun/steamed bread with stuffs 包子dumpling 饺子 wonton/dumpling soup 馄饨noodles 面条 sichuan style noodles with peppery sauce 担担面 fried noodles 炒面 stretched noodles 拉面noodles with soup 汤面 noodles with soybean paste 炸酱面beef noodles 牛肉面 spring roll/egg roll 春卷rice noodles 米线 sweet dumpling 元宵egg fried rice 蛋炒饭 deep-fried dough sticks 油条soybean milk 豆浆 muffin 松糕/饼cruller 油饼 4中餐主菜Chinese Dishes bean curb 豆腐bean sprouts 豆芽
AE菜单中英文对照表
AE菜单中英文对照表
AE效果中英文对照表 CC Ball Action（小球状粒子化，在Simulation菜单中出现) CC Bender（层卷曲效果，不错，在Distort菜单中出现） CC Bend It（区域卷曲效果，在Distort菜单中出现） CC Blobbylize（融化效果，在Distort菜单中出现） CC Bubbles（气泡效果，不错，在Simulation菜单中出现） CC Burnfilm（胶片烧灼效果，在Stylize菜单中出现） CC Color Offset（RGB色谱调节，在Image Control菜单中出现） 【 CC Composite（对自身进行混合模式处理，不错，在Channel菜单中出现） CC Cylineder（圆柱体贴图，在Perspective菜单中出现） CC Drizzle（雨打水面效果，在Simulation菜单中出现） CC Flo Motion（两点收缩变形，在Distort菜单中出现） CC Force MotionBlur（强力运动模糊，在Time菜单中出现） CC Glass（玻璃透视效果，好，在Stylize菜单中出现） CC GlassWipe（融化过渡，酷，在Transition菜单中出现） CC Glue Gun（喷胶效果，在Render菜单中出现） CC Griddler（网格状变形，在Distort菜单中出现） CC GridWipe（纺锤形网格过渡，在Transition菜单中出现） CC Hair（毛发生成器，较慢，在Simulation菜单中出现） ~ CC Image Wipe（亮度过渡，类似AE自带的Transition/Gradient Wipe，在Transition菜单中出现） CC Jaws（锯齿状过渡，在Transition菜单中出现） CC Kaleida（不错的万花筒效果，在Stylize菜单中出现） CC Lens（鱼眼镜头效果，不如Pan Lens Flare Pro，在Distort菜单中出现） CC Light Burst （光线缩放，好，在Render菜单中出现） CC Light Rays（光芒放射，加有变形效果，酷，在Render菜单中出现） CC Light Sweep（过光效果，很不错，在Render菜单中出现） CC LightWipe（边缘加光过渡，带有变形效果，好，在Transition菜单中出现） CC （模仿水银流动，在Simulation菜单中出现） CC Mr Smoothie（像素溶解运动，酷，在Image Control菜单中出现） CC Page Turn（卷页效果，好，在Distort菜单中出现） 、 CC Particle Systems II（不错的二维粒子运动，在Simulation菜单中出现） CC Particle World（三维粒子运动，大大优于AE自带的Simulation/ParticlePlayground，在Simulation 菜单中出现） CC Pixel Polly（画面破碎效果，好，在Simulation菜单中出现） CC Power Pin（带有透视效果的四角扯动工具，类似AE自带Distort/CornerPin，在Distort菜单中出现）CC PS Classic（利用通道形成的粒子系统，有模板，在Simulation菜单中出现） CC PS LE Classic（局域性的粒子系统，有模板，在Simulation菜单中出现） CC Radial Blur（螺旋模糊，在Blur & Sharpen菜单中出现） CC Radial Fast Blur（快速的放射模糊，好，在Blur & Sharpen菜单中出现） CC Radial Scale Wipe（带有边缘扭曲的圆孔过渡，在Transition菜单中出现） CC Rain（下雨效果，在Simulation菜单中出现） CC RepeTile（多种方式的叠印效果，好，在Stylize菜单中出现） 、 CC Ripple Pulse（扩散波纹变形，必需打关键帧才有效果，好，在Distort菜单中出现）
中国名菜菜谱中英文对照
中国特色菜: 全体乳猪 Roast whole suckling pig 特色五福拼盘 Special five varieties 葡国碳烧肉Portuguese roast pork 脆皮靓烧鸡Crispy chicken 湛江皇后水晶鸡Zhanjiang Crystal chicken 金牌回香鸡Golden tasty chicken 盐香脆皮鸡Salty crispy chicken 高州葱油先鸡Gaozhou style shallot favour Chicken 蜜汁碳烧*烧Honey charcoal pork 碳烧靓排骨Charcoal spare ribs 骨香乳鸽Tasty baby pigeon 锦绣烧味拼盘Assorted barbecue meat 新派卤水拼盘New style soy sauce stewed meat 新派卤水掌翼New style soy sauce stewed goose wing and feet 新派卤水大肠头New style soy sauce stewed pig’s intestin e 新派卤水肚仔New style soy sauce stewed pig’s tomach 新派卤水脚仔New style soy sauce stewed pig’s hoof 盐焗肾片Baked salty chicken kidney 凉拌海蜇Marinated cold jelly fish 刀拍黄瓜Marinated cold cucumber 小食类Entree 日式海蜇Japanese style Jelly Fish 日式八爪鱼Japanese style Octopus 凉拌青瓜Marinated cold cucumber 凉拌粉皮Marinated cold bean pasty 蒜香肾片Garlic taste kidney 蒜香猪耳仔Garlic taste pig’s ear 麻辣凤爪Spicy hot chicken feet 琥珀核桃Deep fried walnut in Syrup 特别推荐：Special Recommendation 泰汁银雪鱼Codfish in Thai sauce 甜麦豆炒带子北极贝Stir fry sweet bean scallops 脆皮咸猪手Salty taste crispy trotter XO酱爆花枝片XO Soy Sauce Fry Flower Branch Pieces 芦笋蚌肉鸽片Stir fry boneless pigeon, mussel and asparagus 盐焗猪肚Baked salty pig’s stomach XO酱爆生肠Stir fry intestines in XO sauce 辣子鸡Stir fry chicken with hot chilli 酥炸百花球Crispy fry flower ball 酱爆竹肠Stir fry intestines with bean sauce 黑椒蝴蝶骨Fry sphenoid with black pepper 剁椒鱼咀Stir fry fish head with hot chili
中国菜名的英文翻译大全
中国菜名的英文翻译 头盘餐前小品Appetizers 1.各式刺身拼Sashimi Platter 2.锅贴Pot Sticker 3.辣汁脆炸鸡腿Fried Chicken Legs (Spicy Hot) 4.鸡沙律Chicken Salad 5.酥炸大虾Fried Prawns 6.酥炸生豪Fried Oysters 7.酥炸鲜鱿Fried Squid 8.海哲分蹄Smoked Jelly Fish 9.五香牛展Special Beef 10.白云凤爪Chicken Leg 11.琥珀合桃House Special Honey Walnuts 12.脆皮春卷Spring Rolls 13.蜜汁叉烧B.B.Q. Pork 汤羹类Soup 1.花胶鲍鱼火鸭丝羹Congee Pike Maw With Roast Duck 2.红烧鸡丝翅Chicken Shark's Fin Soup 3.竹笙烩生翅Bamboo Shark Fin Soup 4.粟米瑶柱羹Corn with Dry Scallops Soup 5.竹笙海皇羹Bamboo Seafood Soup 6.鸡蓉粟米羹Corn & Chicken Soup
7.酸辣汤Hot & Sour Soup 8.法国海鲜汤French Style Seafood Soup 9.法国杂菜汤French Style Vegetable Soup 10.杂锦云吞汤Combination Won Ton Soup 11.芥菜肉片咸蛋汤Mustard Green Salted Egg Soup 12.火鸭咸蛋芥菜汤Roast Duck Salt Egg / Mustard Green 13.西葫牛肉羹West Lake Beef Soup 14.三丝烩鱼肚Fish Soup 15.蝴蝶海参羹Sea Cucumber Soup 16.四宝豆腐羹Steam Tofu Soup 龙虾蟹类Seafood (Lobster, Shrimp, Crab) 1.法式咖喱焗龙虾French Curry Lobster 2.法式芝士牛油焗龙虾Cheese Lobster 3.上汤焗龙虾Special Style Lobster 4.蒜茸蒸龙虾Garlic Style Lobster 5.豉椒炒肉蟹Crab 6.上汤姜葱焗蟹Green Onion Crab 7.椒盐蟹Spicy Salt Crab 8.粉丝咖喱蟹煲Rice Noodle Curry Crab 虾鲜鱿贝类Seafood 1.菜远虾球Shrimp with Tender Green 2.白灼中虾Boil Shrimp
中国八大菜系 中英文介绍
中国八大菜系中英文介绍 China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. Shandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China. Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer Sichuan Cuisine Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the
最新菜单中英文对照大全
菜单中英文对照大全随着我国加入WTO及对外交往活动的日益增多，餐饮业也面临着走向世界这个问题。因此，我们作为餐饮业的从业人员，或多或少地懂一点有关餐饮方面的专业英语，是非常必要的。 餐饮专业英语主要包括日常会话用语、烹饪技术用语和中餐英文菜单等等，而这其中尤以中餐英文菜单用得最为普遍。 要将中餐菜单翻译成英文，就先得了解中餐菜名的构成及命名方法。中餐菜名通常由原料名称，烹制方法、菜肴的色香味形器、菜肴的创始人或发源地等构成。这种反映菜肴内容和特色的命名方法叫做写实性命名法，此外还有反映菜肴深刻含义的写意性命名法。 由于汉语和英语的差异很大，我们在把中餐菜名由中文译成英文的时候，应该采用写实性命名法，尽量将菜肴的原料、烹制方法、菜肴的味型等翻译出来，以便让客人一目了然。为了让大家更好地掌握将中餐菜名译成英文的技巧，笔者特将自己在翻译中总结出来的几点“公式”(中英文对照)介绍如下，以供大家参考。 一、以主料开头的翻译方法 1 公式：主料(形状)+(with)辅料 例：杏仁鸡丁chicken cubes with almond 牛肉豆腐beef with beancurd 西红柿炒蛋Scrambled egg with to tomato 2 公式：主料(形状)+(with,in)味汁 例：芥末鸭掌duck webs with mustard sauce 葱油鸡chicken in Scallion oil 米酒鱼卷fish rolls with rice wine 二、以烹制方法开头的翻译方法 1 公式：烹法+主料(形状)
例：软炸里脊soft-fried pork fillet 烤乳猪roast suckling pig 炒鳝片Stir-fried eel slices 2 公式：烹法+主料(形状)+(with)辅料 仔姜烧鸡条braised chicken fillet with tender ginger 3 公式：烹法+主料(形状)+(with,in)味汁 例：红烧牛肉braised beef with brown sauce 鱼香肉丝fried shredded pork with Sweet and sour sauce 清炖猪蹄stewed pig hoof in clean soup 三、以形状或口感开头的翻译方法 1(口感)和主料、辅料 公式：形状(口感)+主料+(with)辅料 例：芝麻酥鸡crisp chicken with sesame 陈皮兔丁diced rabbit with orange peel 时蔬鸡片Sliced chicken with seasonal vegetables 2烹法和主料 公式：口感+烹法+主料 例：香酥排骨crisp fried spareribs 水煮嫩鱼tender stewed fish 香煎鸡块fragrant fried chicken
中国菜菜谱名中英文对照
中西餐菜名中英文对照 凉菜cold dish 冷盘cold dish 拼盘assorted cold foods; hors d'oeuvres; assorted appetizers 凉拼盘assorted cold foods; hors d'oeuvres; assorted appetizers 冷拼盘assorted cold foods; hors d'oeuvres; assorted appetizers 什锦小吃assorted cold foods; hors d'oeuvres; assorted appetizers 叉烧肉roast pork fillet 白肉plain boiled pork 酱肉braised pork with soy sauce; spiced pork 酱猪肉braised pork with soy sauce; spiced pork 酱肘子braised pork shoulder with soy sauce; spiced pork shoulder
酱猪肘braised pork leg with soy sauce; spiced pork leg 盐水肝boiled liver with salt; salted liver 咸水肝boiled liver with salt; salted liver 酱肚braised pork tripe with soy sauce 红油肚丝boiled shredded tripes with chilli/chili oil 凉拌肚丝shredded tripes with soy sauce 拌肚丝shredded tripes with soy sauce 凉拌腰片boiled liver with salt; salted liver 拌腰片boiled liver with salt; salted liver 炝腰花泡菜boiled kidney with pickled vegetables 酱牛肉braised beef with soy sauce; spiced beef
西餐菜单中英文对照
西餐菜单中英文对照 菠菜汤 Spinach Soup 烩牛肉Beef Goulash 炒土豆 Fried Potato 酸辣汤Hot &Sour Soup 咖喱海鲜汤Seafood Curry Soup 香煎茄子P a n F r i e d E g g p l a n t 俄式烩牛肉S t r o n g a n o f f B e e f G o u l a s h 维也纳香肠Wienner Sauages 黑椒牛排B e e f S t e a k w i t h B l a c k P e p p e r S u u c e 墨西哥鸡肉饼Mexican Quesadillas 炸鸡腿D e e p F r i e d C h i c k e n w i n g s 酿焰猪排Stuffed Pork Chop 金枪鱼意大利面S p a g h e t t i w i t h T u n a 墨西哥牛肉丸子汤Mexican Beef Ball Soup 蔬菜炒饭F r i e d R i c e w i t h V e g e t a b l e 螺旋面Fussili Pasta 西兰花B r o c c o l i 香草西红柿汤Tomato Basil Soup 西红柿角Tomato wages 米兰式西兰花F r i e d B r o c c o l i 奶油南瓜汤Pumpkin Cream Soup 蓝芝士菠菜汤Spinach Soup with Blue Cheese
米兰式猪排Pork Milannaise 煎土豆Roasted Potato 蘑菇鸡排Pan Fried Chicken with Mushroom 香酪猪排P o r k C o r d o n b l e u 香酪鸡排Chicken Corden Bleu 洋葱圈Onion Rings 奶油烩猪柳P o r k R a g o u t 培根牛肉串Bacon and Beef Skewer 印尼炒饭Nasi Goreng 黑椒牛柳粒Sauted Beef Tenderloin with Black Pepper 奶油烩鸡Chicken Ragoat 扬州炒饭F r i e d R i c e o f Y a n g z h o u S t y l e 红烧牛腩Beef Stew 地中海茄子汤M e d i t e r r a n e a n E g g p l a n t S o u p 蘑菇猪排P a n F r i e d P o r k S t e a k w i t h M u s h r o o m 香辣猪肉丝S a u t e d P o r k S l i c e o f S ic h u a n S t yl e 地中海青椒汤Mediterranean Bell Pepper Soup 奶油西兰花汤Broccoli Cream Soup 土豆泥Mashed Potato 蜜汁胡萝卜F r i e d C a r r o t 煎乳牛排J a g e r S c h n i t z e l 炸猪排Pork Schnitzel 肉面包Meat Loaf 扒蔬菜G r i l l e d V e g e t a b l e
常用中国菜中英文菜单对照表
MENU 冷菜Cold Dish 白切鸡Boiled Chicken with Sauce 川北凉粉Clear Noodles in Chili Sauce 夫妻肺片Pork Lungs in Chili Sauce 酱香猪蹄Pig Feet Seasoned with Soy Sauce 老醋泡花生Peanuts Pickled in Aged Vinegar 泡椒凤爪Chicken Feet with Pickled Peppers 五香牛肉Spicy Roast Beef 盐焗鸡Baked Chicken in Salt 炸花生米Fried Peanuts 酱猪肘Pork Hock Seasoned with Soy Sauce 凉拌黄瓜Cucumber in Sauce 糖拌西红柿Tomato Slices with Sugar 糖蒜Sweet Garlic 热菜Hot Dishes 东坡方肉Braised Dongpo Pork 鱼香肉丝Yu-Shiang Shredded Pork 糖醋排骨Sweet and Sour Spare Ribs 毛家红烧肉Braised Pork，Mao’s Family Style 红烧狮子头Stewed Pork Ball in Brown Sauce 回锅肉片Sautéed Sliced Pork with Pepper and Chili 京酱肉丝Sautéed Shredded Pork in Sweet Bean Sauce 酸豆角肉沫Sautéed Sour Beans with Minced Pork 杭椒牛柳Sautéed Beef Filet with Hot Green Pepper 青椒肉丝Sautéed Shredded Pork with Green Pepper 水煮牛肉Poached Sliced Beef in Hot Chili Oil 葱爆羊肉Sautéed Lamb Slices with Scallion 红焖羊排Braised Lamb Chops with Carrots 烤羊腿Roast Lamb Leg 手扒羊排Grilled Lamb Chops 烤羔羊Roasted Lamb
中国菜名英文翻译
中国菜名英文翻译 中菜部 头盘餐前小品Appetizers 1.各式刺身拼Sashimi Platter 2.锅贴Pot Sticker 3.辣汁脆炸鸡腿Fried Chicken Legs (Spicy Hot) 4.鸡沙律Chicken Salad 5.酥炸大虾Fried Prawns 6.酥炸生豪Fried Oysters 7.酥炸鲜鱿Fried Squid 8.海哲分蹄Smoked Jelly Fish 9.五香牛展Special Beef 10.白云凤爪Chicken Leg 11.琥珀合桃House Special Honey Walnuts 12.脆皮春卷Spring Rolls 13.蜜汁叉烧B.B.Q. Pork 汤羹类Soup 1.花胶鲍鱼火鸭丝羹Congee Pike Maw With Roast Duck 2.红烧鸡丝翅Chicken Shark's Fin Soup 3.竹笙烩生翅Bamboo Shark Fin Soup 4.粟米瑶柱羹Corn with Dry Scallops Soup 5.竹笙海皇羹Bamboo Seafood Soup 6.鸡蓉粟米羹Corn & Chicken Soup 7.酸辣汤Hot & Sour Soup 8.法国海鲜汤French Style Seafood Soup 9.法国杂菜汤French Style Vegetable Soup 10.杂锦云吞汤Combination Won Ton Soup 11.芥菜肉片咸蛋汤Mustard Green Salted Egg Soup 12.火鸭咸蛋芥菜汤Roast Duck Salt Egg / Mustard Green 13.西葫牛肉羹West Lake Beef Soup 14.三丝烩鱼肚Fish Soup 15.蝴蝶海参羹Sea Cucumber Soup 16.四宝豆腐羹Steam Tofu Soup 龙虾蟹类Seafood (Lobster, Shrimp, Crab) 1.法式咖喱焗龙虾French Curry Lobster 2.法式芝士牛油焗龙虾Cheese Lobster 3.上汤焗龙虾Special Style Lobster 4.蒜茸蒸龙虾Garlic Style Lobster 5.豉椒炒肉蟹Crab 6.上汤姜葱焗蟹Green Onion Crab 7.椒盐蟹Spicy Salt Crab 8.粉丝咖喱蟹煲Rice Noodle Curry Crab
中西方菜名中英文对照名称翻译(大全)
中国菜英文名 Chinese dish in English 中餐Chinese Food 1.凉菜类 1、白菜心拌蜇头Marinated Jellyfish and Chinese Cabbage in Vinaigrette 2、白灵菇扣鸭掌Mushrooms with Duck Feet 3、拌豆腐丝Shredded Tofu with Sauce 4、白切鸡Boiled Chicken with Sauce 5、拌双耳Tossed Black and White Fungus 6、冰梅凉瓜Bitter Melon in Plum Sauce 7、冰镇芥兰Chinese Broccoli with Wasabi 8、朝鲜辣白菜Korean Cabbage in Chili Sauce 9、朝鲜泡菜Kimchi 10、陈皮兔肉Rabbit Meat with Tangerine Flavor 11、川北凉粉Clear Noodles in Chili Sauce 12、刺身凉瓜Bitter Melon with Wasabi 13、豆豉多春鱼Shisamo in Black Bean Sauce 14、夫妻肺片Pork Lungs in Chili Sauce 15、干拌牛舌Ox Tongue in Chili Sauce 16、干拌顺风Pig Ear in Chili Sauce 17、怪味牛腱Spiced Beef Shank 18、红心鸭卷Sliced Duck Rolls with Egg Y olk 19、姜汁皮蛋Preserved Eggs in Ginger Sauce 20、酱香猪蹄Pig Feet Seasoned with Soy Sauce 21、酱肘花Sliced Pork in Soy Sauce 22、金豆芥兰Chinese Broccoli with Soy Beans 23、韭黄螺片Sliced Sea Whelks with Hotbed Chives 24、老北京豆酱Traditional Beijing Bean Paste 25、老醋泡花生Peanuts Pickled in Aged Vinegar 26、凉拌金针菇Golden Mushrooms and Mixed V egetables 27、凉拌西芹云耳Celery with White Fungus 28、卤水大肠Marinated Pork Intestines 29、卤水豆腐Marinated Tofu 30、卤水鹅头Marinated Goose Heads 31、卤水鹅翼Marinated Goose Wings 32、卤水鹅掌Marinated Goose Feet 33、卤水鹅胗Marinated Goose Gizzard 34、卤水鸡蛋Marinated Eggs 35、卤水金钱肚Marinated Pork Tripe 36、卤水牛腱Marinated Beef Shank