求翻译菜谱
求翻译菜谱
Coffee
哥伦比亚咖啡：Colombian Coffee
牙买加咖啡：Jamaican Coffee
蓝山咖啡：Blue Mountain Coffee
巴西山度士咖啡：Brazil Santos Coffee
曼特林咖啡：Brazilian Coffee
意大利咖啡：Italian Coffee
意大利浓咖啡：Espresso
意大利泡沫咖啡：Cappuccino
拿铁咖啡：CaféLatté（Coffee Latte）
美式咖啡：CaféAmericano
法式滴滤咖啡：French Coffee
冰法式滴滤：Iced French Coffee
低因咖啡：Decaffeinated Coffee
曼巴咖啡：Special Coffee （Mandeling and Brazilian Coffee）速溶咖啡：Instant Coffee
现磨咖啡：Fresh Ground Coffee
冰咖啡：Iced Coffee
浓缩冰咖啡：Iced Espresso
冰薄荷咖啡：Iced Mint Coffee
冰卡布奇诺：Iced Cappuccino
冰焦糖卡布奇诺：Iced Caramel Cappuccino
冰香草卡布奇诺：Iced Vanilla Cappuccino
冰榛子卡布奇诺：Iced Hazelnut Cappuccino
果味冰卡布奇诺：Iced Fruit Cappuccino
果味卡布奇诺：Fruit Cappuccino
薰衣草卡布奇诺：Lavender Cappuccino
香草卡布奇诺：Vanilla Cappuccino
榛子卡布奇诺：Hazelnut Cappuccino
冰拿铁咖啡：Iced CaféLatté
冰焦糖咖啡拿铁：Iced Caramel Latté
冰香草咖啡拿铁：Iced Vanilla Latté
冰榛子咖啡拿铁：Iced Hazelnut Latté
冰菠萝咖啡拿铁：Iced Pineapple Latté
冰草莓咖啡拿铁：Iced Strawberry Latté
冰果味咖啡拿铁：Iced Fruit Latté
黑莓咖啡拿铁：Blackberry Latté
拿铁香草：Vanilla Bean Latté
薰衣草咖啡拿铁：Lavender Latté
椰子冰咖啡拿铁：Iced Coconut Latté
黑莓冰咖啡拿铁：Iced Blackberry Latté芒果冰咖啡拿铁：Iced Mango Latté
蜜桃冰咖啡拿铁：Iced Peach Latté
蜜桃咖啡拿铁：Peach Latté
樱桃咖啡拿铁：Cherry Latté
樱桃冰咖啡拿铁：Iced Cherry Latté
榛子咖啡拿铁：Hazelnut Latté
香蕉咖啡拿铁：Banana Latté
浓缩咖啡康保蓝：Espresso Con Panna
浓缩咖啡玛奇朵：Espresso Macchiato
冰美式咖啡：Iced CaféAmericano
菠萝冰美式：Iced Pineapple Americano 芒果冰美式咖啡：Iced Mango Americano 蜜桃冰美式咖啡：Iced Peach Americano 香蕉冰美式：Iced Banana Americano
冰摩卡：Iced Mochaccino
草莓摩卡咖啡：Iced Strawberry Mocha 樱桃摩卡咖啡：Cherry Mocha
椰子摩卡咖啡：Coconut Mocha
芒果摩卡咖啡：Mango Mocha
香蕉摩卡咖啡：Banana Mocha
冰水果咖啡：Iced Fruit Coffee
法国香草咖啡：French Vanill
a Coffee
漂浮冰咖啡：Iced Coffee Float
巧克力冰咖啡：Iced Chocolate Coffee
巧克力咖啡：Chocolate Coffee
塔拉珠高山咖啡：Tarrazu Coffee
碳烧咖啡：Charcoal Coffee
特雷里奥咖啡：Tres Rios Coffee
维也纳咖啡：Vienna Coffee
杏香咖啡：Saronno Coffee
夏威夷可娜咖啡：Hawaiian Kona Coffee 玫瑰夫人咖啡：Rose Lady Coffee
墨西哥冰咖啡：Iced Mexican Coffee
瑞士冰咖啡：Iced Swiss Coffee
巴西咖啡：Brazil Coffee
皇家咖啡：Royal Coffee
君度咖啡：Cointreau Coffee
爱尔咖啡：Irish Coffee
生姜咖啡：Ginger Juice Coffee
贵妇人咖啡：Dame Coffee
椰香咖啡：Coconut Coffee
菜单2007-12-03 12:27金银菜炖白肺Pork lung steamed with fresh cabbage and dried cabbage in soup
松茸炖鳄鱼Crocodile meat steamed with pine mushroom in soup
沸腾毛肚Boiling tripe
铁板蛋豆腐Egg bean curd served in hot plate
川酱焗鸭下巴Duck chins braised with bean paste in Sichuan style
巴蜀酸菜鱼Fish with sour preserved vegetable in soup, Sichuan style
剁椒鱼头Fish heads steamed with chopped chili
萝卜香芹煮蟹Crabs braised with radish and celery
秘制焗餐包Chief’s secret bakery bun
菠萝酥皮包Bun with pineapple-like crisp cover
招牌流沙包Our famous stuffed bun
萝卜酥Radish crispy cake
叉烧酥Crispy cake with BBQ pork
招牌蛋挞Our famous egg tart
茶马驿站菜谱
Menu of “Tea & Horse Post”
Fusion译作：“融化”、“融合”
Fusion是一种新兴的饮食概念，
菜肴与音乐有着一种共同的特性，
就是不分地域界限，
不分种族性别。
As a kind of newly popular concept in food and drinks,
The word “fusion”means “melt”and “combination”.
A sharing feature between dishes and music,
Is the boundlessness and no difference in races and genders.
缘来
茶马驿站
抱着努力工作，开心玩乐的生活态度。
一直以乐观的心态对待人生。
所以
忙里偷闲享受一下美食……
In the Tea & Horse Post, exiting the living style of work hard, play relaxingly. Always living on with optimistic minds,
And now, escaping from busy work,
It is time to enjoy gourmet dishes……..
一、新派私房菜之东南亚经典私房菜
1. Classic South-east Asian Private Dishes of New Prevailing Dishes from Private Restaurant
穿越咖喱的味道经典东南亚美味
Classic Southeast Asian Dishes with Curry Tastes
马来西亚咖喱牛腩Malaysia curried sirloin
青咖喱牛肉Beef with green curry
三巴酱炒青口Mussels fried with Sambal Belachan
泰式明火鱼炉Fish served in boiling vessel with stove,
Thai styled
二、新派私房菜之地道农家私房菜
2. Country Private Dishes of New Prevailing Privat
e Dishes
追求饮食的健康成为时尚
Nowadays, following healthy foods and drinks is fashionable.
农家菜的风行成为必然现象。
The prevailing of country dishes is a natural phenomenon
健康营养美食Healthy and nutritious dishes
剁肉蒸山水豆腐Steamed mountainous spring water bean curd with minced pork
菜脯粒花甲肉蒸山水豆腐Steamed mountainous spring water bean curd with chopped preserved radish and shell fish meat
东莞霸王鸽Dongguan king’s pigeon
富贵炒金丝Fried golden shredded meat and vegetables
秘制农家鸭Duck braised in country style
虾头油蒸茄子Steamed eggplants with fats from prawn heads
生炒菜心Fried flowering Chinese cabbage
三、新派私房菜之极品碳烧私房菜
3. Top charcoal grilled private dishes of newly prevailing ones
扒烧时，肉眼中的油脂从中溢出，并且进入了周围的瘦肉，使得牛扒的口感更滑嫩，质感更
强，不会有一般牛肉咬上去那种“筋筋拉拉”……
一口咬上去，丝丝嫩嫩的牛扒滑爽无比，咽下之后，余香缭绕，回味无穷……While grilling, the fat from the rib-eye steak comes out and enters the muscle around，which makes the beef steak more tender and better taste, and the steak will not be too tough like other beef. The steak is tender, easy to cut and to eat, with rich aftertaste, and wonderful aroma….
无国界碳烧美食Without borders charcoal grilled gourmet foods
美国安格斯肉眼USA Angus rib-eye
美国极佳牛板腱USA top tendon
美国碳烧AAA牛仔骨USA AAA veal rib charcoal grilled
纽西兰碳烧羊bi腱New Zealand lamb leg tendon charcoal grilled
碳烧纽西兰牛白肉New Zealand beef fillet charcoal grilled
美国碳烧牛小排USA short rib charcoal grilled
吊烧德国咸猪手German salty pettitoes hanged roast
碳烧草花鱼Charcoal grilled grass carp
碳烧青鱼柳Charcoal grilled herring fillet
碳烧原条龙利鱼Charcoal grilled solen fish in original piece
碳烧葡式大牛鱼Charcoal grilled big cow fish in Portugal style
四、米线专家――过桥米线
4. Rice noodle specialist --- bridged rice noodle
由汤、片和米线、佐料三部分组成。吃时用大瓷碗一只，先放熟鸡油、味精、胡椒面，然后将鸡、鸭、排骨、猪筒子骨等熬出的汤舀入碗内端上桌备用。此时滚汤被厚厚的一层油盖住不冒气，但食客千万不可先喝汤，以免烫伤。要先把鹌鹑蛋磕入碗内，接着把生鱼片、生肉片、鸡肉、猪肝、腰花、鱿鱼、海参、肚片等生的肉食依次放入，并用筷子轻轻拨动，
好让生肉烫熟。然后放入香脆、叉烧等熟肉，再
加入豌豆类、嫩韭菜、菠菜、豆腐皮、米线，最后加入酱油、辣子油。吃起来味道特别浓郁鲜美，营养非常丰富，常常令中外
食客赞不绝口。
Bridged rice noodle is composed of three parts, soup, sliced meats and rice noodle, and seasonings. When it is served, it comes with a big sized porcelain bowl with cooked chicken oil, seasoning powder, pepper, and then boiling soup made from chicken, duck, short rib, pork leg bones, etc., is poured into the bowl, to put before the client. Now the soup is covered with thick chicken oil on the soup. Never try to drink the soup which is so hot that you will be hurt. Put the wild pigeon eggs into the bowl, then the raw fish slices, raw sliced meats of pork, chicken, pork liver, kidney, dried sleeve fish, sea cucumber, and tripe, etc., use the chopsticks to stir the soup
slightly so that the meats will be boiled by the hot soup. Then put in the cooked meats, and pea, tender leek, spinach, bean curd skin, rice noodle, and finally the soy sauce and spicy oil. It is now ready to serve. It is of especially strong aroma and especially tasteful, with rich nutrition, and it always wins appraisals from clients from local or abroad. 营养食谱翻译,菜谱翻译,菜单翻译,酒水翻译,饮料翻译，酒店饭店饮食翻译，英语日语韩语各个语种都能翻译，精确经典翻译，行业翻译标杆!质优价低，有著作<< 汉英英汉营养学大辞典>>,电话180-82320843；181-12019834；请加翻译QQ:362847926.
菜单翻译菜单在线翻译菜谱翻译电话180-82320843；181-12019834；请加翻译QQ:362847926. 菜谱英文翻译菜谱中文翻译成英文餐厅菜单翻译翻译菜谱饭店翻译电话180-82320843；181-12019834；请加翻译QQ:362847926. 各种菜谱的英文翻译酒店翻译烹调翻译食谱翻译食谱英文翻译英文菜单翻译英文菜名翻译英文菜品翻译英文菜谱翻译英文的菜谱电话180-82320843；181-12019834；请加翻译QQ:362847926. 英语菜品翻译英语菜名翻译英语菜单翻译英语菜谱翻译中国菜谱翻译中文菜单英文译法电话180-82320843；181-12019834；请加翻译QQ:362847926.
传统双人过桥米线Traditional bridged rice noodle for a couple
蒙自双人过桥米线Bridged rice noodle for a couple in Mengzi style
三鲜菇过桥米线Bridged rice noodle with fresh mushrooms
肥牛过桥米线Bridged rice noodle with fatty beef
野山菌过桥米线Bridged rice noodle with wild mountainous mushrooms
山珍海味过桥米线Bridged rice noodle with assorted delicious meats and vegetables
野生山珍过桥米线Bridged rice noodle with wild mountainous tasteful foods
秀才过桥米线Scholars’bridged rice noodle
状元过桥米线The scholar master’s bridged rice noodle
五、米线专家――家常米线
5. Rice noodle specialist
--- Home-style rice noodle
脆香猪手米线(拉面) Crisp pettitoes rice noodle (or pulled flour noodle)
升级杂酱米线(拉面) Upgraded rice noodle with assorted pastes (or pulled flour noodle)
红烧排骨米线(拉面) R
ice noodle with short rib braised in brown sauce (or pulled flour noodle)
牛腩米线(拉面) Rice noodle with sirloin (or pulled flour noodle)
担仔米线Traditional rice noodle sold in lanes and streets
酸辣米线(拉面) Sour and spicy rice noodle ( or pulled flour noodle)
肥肠米线(拉面) Fatty intestine rice noodle ( or pulled flour noodle)
易门剁肉米线Yi-men rice noodle with minced meat
雪菜肉丝米线Rice noodle with preserved vegetable and shredded meat
三鲜米线Rice noodle with fresh and delicious meats
小锅米线Rice noodle in small pots
有幸品尝了真正了云南传统米线，那个正宗真是无法用三言两语去形容的，云南米线以粗米
线居多，吃前米线和肉是分开的，你可以以自己的胃口，在米线碗里倒入牛肉、鸡肉或大肉
等佐料，也可以添加辣子或醋，叫做小锅米线。
Traditional rice noodle is only available in Yunnan. That is the genuine rice noodle over China. In Yunnan, most rice noodle available is the wide rice noodle. The rice noodle and the meats are served separately. You may, by your own appetite condition, add beef, chicken meat or pork into the rice noodle bowl, you may also add chili or vinegar，it is called rice noodle in small pots.
正宗云南风味Genuine Yunnan Taste
特色拉面Special pulled flour noodles
红烧牛腩拉面Pulled noodle with sirloin braised in brown sauce
猪手拉面Pulled noodle with pettitoes
酸辣拉面Pulled noodle with sour and spicy taste
红烧排骨拉面Pulled noodle with short rib braised in brown sauce
肥肠拉面Pulled noodle with fatty intestine
杂酱拉面Pulled noodle with assorted pastes
六、原味蒸饭
6. Steamed rice with its original taste
鹧鹘饭￥18 Steamed rice with wild pigeon 营养食谱翻译,菜谱翻译,菜单翻译,酒水翻译,饮料翻译，酒店饭店饮食翻译，英语日语韩语各个语种都能翻译，精确经典翻译，行业翻译标杆!质优价低，有著作<< 汉英英汉营养学大辞典>>,电话180-82320843；181-12019834；请加翻译QQ:362847926.
英文食谱英文英文食谱的英文英文菜单的英文英文菜谱及做法菜谱英文怎么说英文菜谱的英文中餐菜谱英文西餐菜谱英文中国菜名翻译中文菜名翻译英文菜名英文翻译英文菜单英文英文菜单的英文英文菜单翻译菜单翻译菜单在线翻译菜名翻译菜谱翻译哪里好菜谱英文翻译菜谱中文翻译成英文餐厅菜单翻译翻译菜谱饭店
翻译各种菜谱的英文翻译酒店翻译烹调翻译求翻译菜谱求助英文菜谱翻译食谱翻译食谱英文翻译英文菜单翻译英文菜名翻译英文菜品翻译英文菜谱翻译英文的菜谱英文翻译食谱英语菜单翻译英语菜品翻译英语菜
谱翻译中国菜谱翻译中文菜单英文译法
菜单翻译菜单在线翻译菜谱翻译电话180-82320843；181-12019834；请加翻译QQ:362847926. 菜谱英文翻译菜谱中文翻译成英文餐厅菜单翻译翻译菜谱饭店翻译各种菜谱的英文翻译酒店翻译烹调翻译食谱翻译食谱英文翻译英文菜单翻译英文菜名翻译英文菜品翻译英文菜谱翻译英文的菜谱英语菜品翻译英语菜名翻译英语菜单翻译英语菜谱翻译中国菜谱翻译中文菜单英文译法电话180-82320843；181-12019834；请加翻译QQ:362847926.
红烧肥肠饭￥18 Steamed rice with fatty intestine
五香牛腩饭￥18 Steamed rice with spicy sirloin
香菌滑鸡饭￥18 Steamed rice with tender chicken and mushroom
豉汁排骨饭￥18 Steamed rice with short rib with preserved black bean
味菜猪肚饭￥18 Steamed rice with pork tripe and salty vegetable
梅菜肉饼饭￥18 Steamed rice with minced meat with preserved vegetable 云南野山菌饭￥18 Steamed rice with Yunnan wild mushrooms
咸菜猪手饭￥18 Steamed rice with pettitoes and salty vegetable
七、云南炒饭
7. Fried rice in Yunnan style
春城炒饭Fried rice in spring city style
滇味炒饭Fried rice with Yunnan taste
酸菜肉沫炒饭Fried rice with preserved vegetable and minced meat
香格里拉炒饭Shangrila fried rice
三丝炒米线Fried rice noodle with assorted and shredded meats
云南鲜肉炒饵丝Fried Yunnan rice noodle with fresh meat
八、汽锅鸡
8. Steam pot chicken
原味汽锅鸡Original taste steam pot chicken
文山三七汽锅鸡Wenshan steam pot chicken with pseudo-ginseng
昭通天麻汽锅鸡Zhaotong steam pot chicken with gastrodia tuber
汽锅鸡是云南特有的名菜，历史悠久，久负盛名。早在清代乾隆年间，汽锅鸡就流行在滇南一带。相传是监安府（今建水县）福德居厨师杨沥发明的吃法。那年皇帝巡视监安，知府为取悦天子，发出布征求佳肴，选中的赏银50两。厨师杨沥家贫，老母病重，为得重赏，他综合了当地吃火锅和蒸馒头的方法，创造了汽锅，又不顾生命危险，爬上燕子洞顶采来燕窝，自荐做一道燕窝汽锅鸡应征。不料汽锅被盗，应征未果，遂后杨沥被问欺君斩首之罪。幸而皇帝问明真相，赦免杨沥一死，并把福德居改名为“杨沥汽锅鸡”。从此汽锅鸡名声大振，成为滇中名菜。
Steam pot chicken is a famous dish sourc
ed from Yunnan, with long history and is well known to all in China. As early as in Qing dynasty, it was popular in the south Yunnan. It was said the creator was the chef Mr. Yang Li who served in Fudeju Restaurant in Jianshui County. When the emperor patrolled that county, the local governor, with the
intention to make the emperor happy, made announc
ement in public to gather good dishes, and those selected would be awarded with silver. Mr. Yang’s family was poor and his mother was seriously sick, to win the award, he combined the local ways of serving hot pot foods and bun steaming, created the steam pot, and he also run the risk of his life to climbed the swallow cave to get a special edible swallow nest, to make a steam pot chicken with swallow nest for the local governor. Unfortunately his steam pot was stolen and his action failed, and he was charged for “deceiving the emperor”to death. He was almost to lose his head if the emperor would not have research the fact, and excused him. The emperor changed the name of the restaurant to be “Yang’s Steam Pot Chicken”and it made the dish more famous in Yunnan.
汽锅鸡因其味极鲜美，因而，这一美肴便很快广泛流传开来。现今还可加用虫草、三七、红参、杜仲等名贵中药分别制成汽锅鸡，且其营养食疗价值更高，对人体有补益之效。故常食可延年益寿，乃不可多得的滋补珍品。
Steam pot chicken is extremely delicious and this dish has spread broadly in short time. Now some famous Chinese medicines are added into the dish to make different dishes with even better value in as delicious food and also as food with curing functions, good for human beings. Taking it frequently will last your longevity, and it is really a precious dish for the health of human beings.
九、云南小炒
9. Fast fried dishes in Yunnan style
清香牛肝菌Aromatic cow liver mushroom
青椒鸡棕菌Chicken mushroom with green chili
纳西牦牛干巴Dried Naxi nationality yak beef
风味山坑鱼Local taste fish from mountainous pool
风味铜锅鸡Local taste chicken cooked in copper wok
十一、风味小吃
11. Local Specialties
酱板鸭￥18(半只) Dried duck with paste (half piece)
串烧大虾￥10 Grilled prawn
石屏豆腐丝￥10 Shiping shredded bean curd
秘制鸭肾￥12 Duck kidney with chef’s secret way
麻辣猪耳￥12 Spicy pork ears
风味猪尾￥12 Pork tail with local taste
香油贡菜￥8 Preserved vegetable with sesame oil
凉拌牛肉￥12 Mixed beef cold dish
凉拌青瓜￥8 Mixed cucumber
风味猪手￥12 Pettitoes with local taste
脆香肠头￥12 Crispy intestine ends
酱鸭脖￥8 Duck n
eck braised with paste
蒲烧鳗鱼￥15 Grilled eel
红油肚丝￥12 Shredded tripe with chili oil
尖椒皮蛋￥8 Century eggs with chili
干烧多春鱼￥10 Dry grilled smelt fish (Shishamo) 香煎秋刀鱼￥1 Fried saury
十二、状元薄饼
12. Scholar master’s pancake
葱油薄饼
Pan cake with spring onion and oil
粟米鸡蛋薄饼Pan cake with corn and egg
咖喱牛肉薄饼（咸）Pan cake with curry beef (salty)
香蕉薄饼（甜）Banana pan cake
菠萝薄饼Pineapple pan cake
鸡蛋火腿薄饼Egg and ham pan cake
苹果薄饼Apple pan cake
哈密瓜薄饼Cantaloup melon pan cake
花生酱薄饼Peanut paste pan cake
花生酱芝麻薄饼Peanut paste pan cake with sesame
榴莲薄饼Civet durian pan cake
十三、云南秘制
13. Yunnan’s Secret Flavor
水果味竹筒饭Fruit taste bamboo canister rice
紫米味竹筒饭Violet rice taste bamboo canister rice
火腿味竹筒饭Ham taste bamboo canister rice
野山菌味竹筒饭Wild mushroom taste bamboo canister rice
十四、可口点心
14. Delicious Dim-sum
至尊手造煎饺￥8 Top handmade dumplings, fried
千层萝卜酥￥6 Multi-ply radish crisp cake
秘制芋卷￥6 Dasheen rolls by secret method
黑糯米糕￥6 Black sticky rice cake
香煎芋丝糕￥6 Fried shredded dasheen cake
十五、饮品、鲜榨果汁
15. Drinks and fresh squeezed fruit juice
奶昔类Milk shakes
草莓奶昔Straw berry milk shake
薄荷奶昔Mint milk shake
柳澄奶昔Orange milk shake
柠檬奶昔Lemon milk shake
水密桃奶昔Watery peach milk shake
冰淇淋圣代类Ice creams and sundae
鲜果乳新地Fresh fruit milk sundae
海盗船Pirate boat
香蕉船Banana boat
杂果船Assorted fruit boat
鲜榨类Fresh squeezed juice
哈密瓜汁Cantaloup melon juice
哈密瓜牛奶Cantaloup melon juice with milk
香蕉牛奶Banana juice with milk
原盅冰糖双雪Steamed pear and white fungus with rock sugar in soup 原盅冰糖木瓜Steamed papaya with rock sugar in soup
夏威夷木瓜炖雪哈Steamed Hawaiian papaya with Chinese forest frog fat
十六、酒水
16. Beers and Wines
云南大理起爽啤酒Yunnan Dali Qishuang beer
云南风花雪月啤酒Yunnan Feng Hua Xue Yue beer
金威啤酒Kingway beer
青岛啤酒Tsingtao beer
珠江啤酒Pearl River beer
红酒系列Wine Series
98长城干红Great Wall Dry Wine (98)
99长城干红Great Wall Dry Wine (99)
皖酒王Wanjiuwang
诸葛酿金装Zhugeniang in Golden Pack
泰山特安Taishan Te’an
沪州老
窖特曲Luzhou Laojiao Tequ
常用中式菜单英文翻译
常用中式菜单英文翻译
早餐: 烧饼Clay oven rolls 油条Fried bread stick 韭菜盒Fried leek dumplings 水饺Boiled dumplings 蒸饺Steamed dumplings 馒头Steamed buns 割包Steamed sandwich 饭团Rice and vegetable roll 蛋饼Egg cakes 皮蛋100-year egg 咸鸭蛋Salted duck egg 豆浆Soybean milk 米浆Rice & peanut milk 饭类: 稀饭Rice porridge 白饭Plain white rice 油饭Glutinous oil rice 糯米饭Glutinous rice 卤肉饭Braised pork rice 蛋炒饭Fried rice with egg 地瓜粥Sweet potato congee甜点:
爱玉Vegetarian gelatin 糖葫芦Tomatoes on sticks 长寿桃Longevity Peaches 芝麻球Glutinous rice sesameballs 麻花Hemp flowers 双包胎Horse hooves 面类: 馄饨面Wonton & noodles 刀削面Sliced noodles 麻辣面Spicy hot noodles 麻酱面Sesame paste noodles 鸭肉面Duck with noodles 鹅肉面Goose with noodles 鳝鱼面Eel noodles 乌龙面Seafood noodles 榨菜肉丝面Pork , pickled mustard green noodles 蚵仔面线Oyster thin noodles 板条Flat noodles 米粉Rice noodles 炒米粉Fried rice noodles
中文菜谱常见翻译方法
中文菜谱常见翻译方法 中餐菜谱不容易翻译，原因是中国人的饮食文化比较发达，对菜名特别讲究。菜单翻译的核心内容是菜用什么原料做成，因为外国人在餐桌上最关心的是吃什么东西。其次要讲清楚的是菜的用料，刀法和烹调方法。由此可见，要译好菜谱，就必须知道一些主要的用料，刀法，烹调方法及某些准备步骤，希望下面的英文翻译对诸位在翻译公司工作的同行有所帮助：1．常见的用料 鸡 chicken 鸭 duck 鹅 goose 鱼类 fish 肉类 meat猪肉 pork 牛肉 beef 小牛肉 veal 羊肉 mutton 小羊肉 lamb牛尾 oxtail 里脊 fillet 排骨 spareribs 腰子 kidney 肚子 tripe肝 liver 舌 tongue 下水 offals 蹄子 trotter 胗 gizzard鸡什 giblets 鹿肉 venison 鸡脯 chicken breast 甲鱼 turtle 海味 seafood 虾 shrimp 干贝 scallop 螃蟹 crab 鱿鱼 squid 海蛰 jellyfish黄鳝 finless eel 海螺 whelk 野味 game 兔 rabbit 鸽 pigeon鹌鹑 quail 龙虾lobster 牡蛎 oyster 田螺 snail 田鸡 frog蛇 snake 腌肉 bacon 香肠sausage 火腿 ham 熊掌bear’s paw鱼翅shark’s fin燕窝bird’s nest 2．煮前的准备工作 去骨 boning 例如，去骨鸭掌打鳞 scaling 例如，去鳞鱼 scaled fish 剥/去皮 skinning 例如，去皮田鸡 skinned frogs 脱壳 shelling 例如，虾仁 shelled shrimps 腌制 pickling 例如，咸酸菜 pickled vegetables 3. 常用刀法及用料形状 （1）常用刀法 切片 slice 切丝 shred 切丁 dice 切柳 fillet 切碎 mince捣烂 mash 酿 入 stuff (2) 常用用料形状 肉/ 鱼片sliced meat / fish 或 meat / fish slices 肉丝 shredded meat 或 pork shreds肉/鸡丁 diced pork / chicken 或meat / chicken cubes 肉末 minced meat肉丸 meat balls 肉馅 meat filling 4. 中餐菜单翻译法 （1）直译法。英译时把对应的制作方法译出来，再以该菜的主要原料为中心词。 如：炖牛肉 Stewed Beef （2）直译加注法。英译时直接按中文菜名译出其意，然后再补充说明其内在含义。 如： 狮子头Lion’s Head ——Pork Meat Balls 全家福 Happy Family——A combination of shrimps, pork, beef, chicken, lobster and mixed vegetables with brown sauce (3) 意译法。此法可分为三种情况： 1）原料+with+作料。以原料为中心词，有时捎带把烹调法也译出，再加上用介词with 或in 与作料构成的短语即可。如： 海米白菜 Chinese Cabbage with Dried Shrimps 鱼香肉丝 Shredded Pork with Garlic Sauce 2) 作料+原料。即把作料用作修饰语，放在中心词原料的前面。如： 咖喱牛肉 Curry Beef 古老肉 Sweet & Sour Pork 3) 以“实”对“虚”法。即舍去中菜名里的喻义，夸张等说法而用平直，明白的英语译出。如： 发财好市 Black Moss Cooked with Oysters 彩凤喜迎春 Baked Chicken and Fried Quail Eggs 蚂蚁上树 Vermicelli with Spicy Minced Pork
菜谱英语翻译大全
菜谱英语翻译大全 汉英筳席菜名大全 A 鹌鹑蛋鲍鱼Abalone and quail eggs 鹌鹑松Minced quai B 八宝冬瓜汤“Eight-treasures”winter melon(white gourd)sou 八宝饭“Eight-treasures”rice pudding 八宝鸡Chicken stuffed with “eight-treasures” 八宝扒鸭Braised duck with “eight-treasures” 八宝全鸡Roast chicken with “eighit-treasures” 八宝全鸭Roast duck with “eight-treasures” 八宝鸭Duck stuffed with“eight-treasures” 八个冷盘Eight cold hors d′oeuvres 八珍冬瓜粒Soup With Winter melon and minced pork 八珍扒大鸭Braised duck with “eight-treasures” 巴东牛肉Spiced beef 拔丝莲子Lotus Seeds in hot toffee 拔丝苹果Apple in hot toffee 拔丝山药Chinese yam in hot toffee 拔丝香蕉Banana in hot toffee 霸王肥鸡Bawang chicken 白爆鱼丁Fish cubes in white sauce 白菜粉丝Chinese vermicelli with cabbage 白菜汤Chinese cabbage soup 白豆焖*排Stewed pork with white beans 白豆汤White bean soup 白饭Steamed rice 白果芋泥Sweet taro with gingko 白烩大虾King prawn in white Sauce 白烩鸡饭Chicken in white sauce with rice 白烩蟹肉Crab meat in white sauce 白烩虾子Shrimp roe in white sauce 白鸡Cold boiled chicken 白酒汁烩鸡Chicken in white wine sauce 白酒汁蒸鱼Steamed fish in white wine Sauce 白菌鲍脯Braised abalone with fresh mushroom 白菌炒面Fried noodles with mushroom
菜谱翻译
北京烤鸭 精品烤鸭58/只 五莲宾馆出品的北京烤鸭，由北京名师料理.选料精良，工艺考究.选用优质北京填鸭，经过几十道工序，采用明火果木挂炉的独特工艺加工而成。确保了每一只烤鸭的出品质量。其皮酥肉嫩而不腻，入口即化，无筋无渣，味道鲜美。 五莲宾馆“北京烤鸭”堪称丰富营养，丰厚文化和十足美味的美食精品。 金牌化皮乳猪（预订一天） 因其曾获国家商业部产品评经比“金鼎奖”而得名，是宴席上名贵的粤菜佳肴。烧乳猪技艺在南北朝时也相当精湛，已有1400多年的历史。 其做法：取小猪去内脏，得重5公斤的猪身，经腌制、抹糖，上叉在明炭火上转动烧烤而成，称为“明炉乳猪”。 广州烧乳猪有两种方法：一是烧成光皮的，用火较慢，烧时涂油较少；也有将其烧成麻皮的（或称化皮），火旺，烧时不断涂油，利用汕爆出的气泡疏松乳猪表皮。这种麻皮乳猪，皮色金黄，芝麻般的气泡均匀密布，表层大小一致，皮层更为酥脆，“入口则消”。 食乳猪时，常佐以白糖、千层酥、甜酱等。 精品川菜 沸腾水煮鱼38元/例 (草鱼配料：豆芽口味麻辣鲜香食用方法：上桌后将辣椒花椒用漏勺捞出) 山城毛血旺(咸鲜麻辣酱香) 秘制宫爆虾(酸甜微辣) 香辣纸锅羊杂(口味咸鲜香辣) 船夫过江鱼（草鱼）16元/斤(口味咸鲜微辣) 家常烧海参 水煮肉片(主料：肉片配料：白菜油菜圆白菜均可味型：咸鲜麻辣) 回锅肉 宫保鸡丁(口味微辣酸甜) 七香嫩牛肉 青笋金钱肚 麻香嫩娃仔(咸鲜微麻辣) 乌江水煮鱼 鱼香茄子(咸甜酸辣) 麻婆豆腐(麻辣鲜嫩)
广东点心 岭南蛋挞16元/份（半打） 象形南瓜 萝卜丝酥 蛋黄莲蓉酥 鲜奶棉花杯 精品粤菜 榄菜肉碎四季豆 蜜椒风翅 银杏百合炒鱼滑 玉兰片炒鱼松 木瓜炒虾球 法式鹅肝牛柳粒 鹅肝酱炒茶树菇 糯米扣金瓜(小金瓜大枣糯米口味香甜) 黑椒牛仔骨(主料：牛仔骨配红绿尖椒咸鲜微辣) 飞鸿椒盐虾(主料：大虾辣椒口味外焦里嫩咸鲜微辣) 湘菜 毛家红烧肉(主料：红烧肉口味咸鲜微辣) 孜然寸骨4元/根 小炒带皮黄牛肉 山芹炒腊肉 湘味江豆 燕鲍翅参 鲍鱼乃深海名贵贝类,具有滋阴养颜、健肾、平行血压、养肝明目的食疗功效.又有“明目鱼”之称.其含有蛋白质、碘、钙、磷、维他命A......实乃滋补之佳品。. [鲍鱼扣辽参] 68元/位（大）48元/位（小） [鲍鱼粒捞饭] [浓汤浸活鲍] [豉汁蒸活鲍] [油淋活鲍] [鲍鱼排骨汤] [佛跳墙]
中英文菜单翻译
如有帮助，欢迎支持。《中文菜单英文译法》 中餐Chinese Food 冷菜类Cold Dishes 热菜类Hot Dishes 猪肉Pork 牛肉Beef 羊肉Lamb 禽蛋类Poultry and Eggs 菇菌类Mushrooms 鲍鱼类Ablone 鱼翅类Shark’s Fin s 海鲜类Seafood 蔬菜类Vegetables 豆腐类Tofu 燕窝类Bird’s Nest Soup 羹汤煲类Soups 主食、小吃Rice, Noodles and Local Snacks 西餐Western Food 头盘及沙拉Appetizers and Salads 汤类Soups 禽蛋类Poultry and Eggs 牛肉类Beef 猪肉类Pork 羊肉类Lamb 鱼和海鲜Fish and Seafood 面、粉及配菜类Noodles, Pasta and Side Dishes 面包类Bread and Pastries 甜品及其他西点Cakes, Cookies and Other Desserts 中国酒Chinese Alcoholic Drinks 黄酒类Yellow Wine 白酒类Liquor 啤酒Beer 葡萄酒Wine 洋酒Imported Wines 开胃酒Aperitif 白兰地Brandy 威士忌Whisky 金酒Gin 朗姆酒Rum 伏特加Vodka 龙舌兰Tequila 利口酒Liqueurs 清酒Sake 啤酒Beer 鸡尾酒Cocktails and Mixed Drinks 餐酒Table Wine 饮料Non-Alcoholic Beverages 矿泉水Mineral Water 咖啡Coffee 茶Tea 茶饮料Tea Drinks 果蔬汁Juice 碳酸饮料Sodas 混合饮料Mixed Drinks 其他饮料Other Drinks 冰品Ice
很全)中文菜谱英文翻译.
(很全)中文菜谱英文翻译 拔丝莲子Lotus Seeds in hot toffee 拔丝苹果Apple in hot toffee 拔丝山药Chinese yam in hot toffee 拔丝香蕉Banana in hot toffee 2.番茄炒蛋Scrambled eggs with tomatoes 3.鱼香茄子Fish-flavored eggplant 4.川味回锅Szechuan double cooked pork slices 5.鱼香肉丝Shredded pork with garlic sauce 6.香酥大排Sweet-and-sour loins 7.咖喱鸡块Creamy curried chicken 8.蚝油牛肉Sliced beef sauteed in oyster sauce 9.宫爆鸡丁Sauted diced chicken with peanuts and chili 10.红烧带鱼Braised Ribbonfish 11.青椒肉丝Shredded pork with green pepper 12.百叶结烧肉Beancurd leaf rolls with minced pork 13.泡菜鸡肫Pickled vegetables chicken liver and gizzard 14.香炸鸡翅Savoury and crisp chicken 15.泡椒鸡爪Chicken Feet with Pickled Peppers 16.糖醋小排Sweet-and-sour spareribs 17.香辣小龙虾Braised Baby Lobster with Hot Spicy Sauce 18.红烧大肠Braised Large Intestine
中国菜谱英文翻译大全
中国菜谱英文翻译大全 Artichoke||朝鲜蓟Broccoli||西兰花 Cabbage||卷心菜 Pumpkin||南瓜 Gingko||银杏 Cabbage||卷心菜 Cucumber||黄瓜 Celery||芹菜 Carrot||胡萝卜 Potato||土豆 Chives||小葱 Asparagus||芦笋 Spinach||菠菜 Bean sprout||豆芽 Bean curd||豆腐 Pickle||泡菜 Garlic||蒜 Dried tomato||西红柿干 Lotus root||藕 Vegetable Ginger||姜 Saffron||藏红花 Zucchini||西葫芦 Haircut bean||姜豆 Yam||山药 Gingko||银杏 Turnip||芜箐 Wood ear mushroom||木耳 Wild mushroom||野生菌 Cheery tomato||小西红柿 Wild mushroom||野生菌 Sun-dried tomato||晒干的西红柿Daikon||白萝卜 Carrot||胡萝卜 Radish||小胡萝卜 Tomato||蕃茄
Parsnip||欧洲萝卜 Bok-choy||小白菜 long napa suey choy||大白菜Spinach||菠菜 Cabbage||卷心菜 Potato||马铃薯 russet potato||褐色土豆 Sweet potato||红薯红苕Eggplant||茄子 Celery||芹菜 Celery stalk||芹菜梗 Asparagus||芦笋 Lotus root||莲藕 Cilantro||芫荽叶 Cauliflower||白花菜 Broccoli||绿花菜 Spring onions scallion||或green onion||葱 Zucchini||美洲南瓜西葫芦Mushroom||洋菇 Chives Flower||韭菜花 shallot||葱 Red cabbage||紫色包心菜Squash pumpkin||南瓜 acorn squash||小青南瓜Watercress||西洋菜豆瓣菜 Baby corn||玉米尖 Sweet corn||玉米 Bitter melon||苦瓜 Beet||甜菜 chard||甜菜 Onion||洋葱 lima bean||青豆 Brussels sprout||球芽甘蓝小包菜Garlic||大蒜 Ginger root||姜 Leeks||韭菜 Scallion green onion||葱Mustard&cress||芥菜苗Artichoke||洋蓟 Escarole||菊苣,茅菜 Chilly||辣椒 Green Pepper||青椒 Red pepper||红椒
中国菜谱英文翻译大全
中国菜谱英文翻译大全 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 Yolk 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 Vegetables 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 37、卤水牛舌Marinated Ox Tongue 38、卤水拼盘Marinated Meat Combination 39、卤水鸭肉Marinated Duck Meat
各种菜谱的英文翻译
各种菜谱的英文翻译 to with beef in sour soup 石锅无骨48元bonless meat in stone pot 生煎黄鱼鲞大68元中58元pan fried dried yellow fish 虫草花木耳煮丝瓜38元boiled loofah with agaric and aweto 金玉满堂38元Treasures fill the home 陈麻婆鱼豆腐38元amapo fish tofu 法式煎鹅肝配黑椒汁88元/位french style fried goose liver with black pepper sauce 鹅肝炒时蔬68元/fried goose liver with seasonal vegetables 鲽鱼排骨豆腐煲68元spareribs and Flatfish with tofu pot 皮虾白菜粉32元Cabbage vermicelli with shrimp 鲍鱼烧肉38元/位braised meat with abalone 鲍菇炒爽肉38元fried Boletus of the steppes with meat 双辉百饺银鳕鱼38元codfish with double-kind dessert dumpling 腊味银丝娃娃菜28元preserved meat with yellow bean Sprouts and baby cabbage 参须烧鹿筋88元braised deer tendon with Gensing 木瓜百合炒虾球88元fried shrimp ball with Papaya and lily 酸菜牡蛎鲅鱼丸48元Oyster with Mackerel ball with mustard cabbage 椒丝腐乳浸牛展58元soaked beef shank with pepper and preserved bean curd 滋补羊排88元nourish lamb steak 茶树菇金钱肚丝58元southers popiar mushroom with golden coin tripe slices 炸烹虾段68元fried shrimp sections 金丝吊三果58元gold thread with three nuts 翠衣虾球配烧麦26元位shrimp ball with shaomai and vegetables 焗卤牛排配香草粉88元spiced beef steak with Vanilla powder 津门四喜碗68jinmen four happiness bowl 椒香卤烧羊排88 pepper flavour braised lamb steak 秘制剁椒大鱼头48半只special large fish head with chopped pepper 海王蒸土鸡蛋32 steamed home run chicken egg with seafood king 干锅针笋36 Griddle cooked needle bamboo 石锅黑椒牛仔骨78位fried beef ribs with black pepper in stone pot 油盖茄子68例oily eggplant 鱼香茄骨煲38元fish flavour eggplant with bone pot 碧绿时蔬浸海龙38元soaked Sea Dragon with green seasonal vegetables 咸柠檬炖牛尾18元stewed beef tail with salt lemon 三鸡炖水律蛇28元stewed Rat snake with three chicken 凉瓜鱼唇羹38元/位fish snout with bitter gourd soup 准杞炖乳鸽28元stewed Chinese wolfberry with spring pigeon
(很全)中文菜谱英文翻译教学文案
拔丝莲子Lotus Seeds in hot toffee 拔丝苹果Apple in hot toffee 拔丝山药Chinese yam in hot toffee 拔丝香蕉Banana in hot toffee 2.番茄炒蛋Scrambled eggs with tomatoes 3.鱼香茄子Fish-flavored eggplant 4.川味回锅Szechuan double cooked pork slices 5.鱼香肉丝Shredded pork with garlic sauce 6.香酥大排Sweet-and-sour loins 7.咖喱鸡块Creamy curried chicken 8.蚝油牛肉Sliced beef sauteed in oyster sauce 9.宫爆鸡丁Sauted diced chicken with peanuts and chili 10.红烧带鱼Braised Ribbonfish 11.青椒肉丝Shredded pork with green pepper 12.百叶结烧肉Beancurd leaf rolls with minced pork 13.泡菜鸡肫Pickled vegetables chicken liver and gizzard 14.香炸鸡翅Savoury and crisp chicken 15.泡椒鸡爪Chicken Feet with Pickled Peppers 16.糖醋小排Sweet-and-sour spareribs 17.香辣小龙虾Braised Baby Lobster with Hot Spicy Sauce 18.红烧大肠Braised Large Intestine 19.蒜苔腊肉Fried salty & dried meat with scallion 20.秘制叉烧Special broiled pork 21.香嫩牛腩Beef tenderloin chunks 22.秘制鸭腿Special duck leg 23.美国火鸡America turkey 24.孜然兔肉Cumin rabbit 25.周记招牌House ZhouJi 26.香辣猪蹄Fried chilili Pig's Knuckle 27.馋嘴鲶鱼Slobbering catfish 28.泡椒牛蛙Fried Bullfrog with Pickled Pepper 苦菊皮蛋花生: Sauced Chrysanthemum, Preserved Eggs with Peanuts 黄瓜猪耳朵: sliced cold cucumber with Stewed Pig’s Ear 金针蘑伴黄瓜: sliced cold cucumber with needle mushroom 孜然羊肉fried lamb with cumin 葱爆羊肉fried mutton slice with green scallion 红烧肘子pork leg braised in brown sauce 红烧排骨spareribs with brown sauce 糖醋里脊pork fried with sugar and vinegar dressing , pork fillet with sweet and sour sauce 尖椒肥肠Fried Pork Intestines with Hot Pepper 炸里脊：Fried Pork Filet 溜肚条: Quick-Fried Pork Tripe Slices.
中文菜谱常见翻译方法(终审稿)
中文菜谱常见翻译方法公司内部档案编码：[OPPTR-OPPT28-OPPTL98-OPPNN08]
中文菜谱常见翻译方法 中餐菜谱不容易翻译，原因是中国人的饮食文化比较发达，对菜名特别讲究。菜单翻译的核心内容是菜用什么原料做成，因为外国人在餐桌上最关心的是吃什么东西。其次要讲清楚的是菜的用料，刀法和烹调方法。由此可见，要译好菜谱，就必须知道一些主要的用料，刀法，烹调方法及某些准备步骤，希望下面的英文翻译对诸位在翻译公司工作的同行有所帮助： 1．常见的用料 鸡 chicken 鸭 duck 鹅 goose 鱼类 fish 肉类 meat猪肉 pork 牛肉 beef 小牛肉veal 羊肉 mutton 小羊肉 lamb牛尾 oxtail 里脊 fillet 排骨 spareribs 腰子kidney 肚子 tripe肝 liver 舌 tongue 下水 offals 蹄子 trotter 胗 gizzard 鸡什 giblets 鹿肉 venison 鸡脯 chicken breast 甲鱼 turtle 海味 seafood虾shrimp 干贝 scallop 螃蟹 crab 鱿鱼 squid 海蛰 jellyfish黄鳝 finless eel 海螺 whelk 野味 game 兔 rabbit 鸽 pigeon鹌鹑 quail 龙虾 lobster 牡蛎oyster 田螺 snail 田鸡 frog蛇 snake 腌肉 bacon 香肠 sausage 火腿 ham 熊掌bear’s paw鱼翅shark’s fin 燕窝bird’s nest 2．煮前的准备工作 去骨 boning 例如，去骨鸭掌打鳞 scaling 例如，去鳞鱼 scaled fish 剥/去皮 skinning 例如，去皮田鸡 skinned frogs 脱壳 shelling 例如，虾仁 shelled shrimps 腌制 pickling 例如，咸酸菜 pickled vegetables 3. 常用刀法及用料形状 （1）常用刀法 切片 slice 切丝 shred 切丁 dice 切柳 fillet 切碎 mince捣烂 mash 酿入 stuff (2) 常用用料形状 肉/ 鱼片sliced meat / fish 或 meat / fish slices 肉丝 shredded meat 或pork shreds肉/鸡丁 diced pork / chicken 或meat / chicken cubes 肉末minced meat肉丸 meat balls 肉馅 meat filling 4. 中餐菜单翻译法 （1）直译法。英译时把对应的制作方法译出来，再以该菜的主要原料为中心词。
(很全)中文菜谱英文翻译
拔丝莲子 Lotus Seeds in hot toffee 拔丝苹果 Apple in hot toffee 拔丝山药 Chinese yam in hot toffee 拔丝香蕉 Banana in hot toffee 2.番茄炒蛋 Scrambled eggs with tomatoes 3.鱼香茄子 Fish-flavored eggplant 4.川味回锅 Szechuan double cooked pork slices 5.鱼香肉丝 Shredded pork with garlic sauce 6.香酥大排 Sweet-and-sour loins 7.咖喱鸡块 Creamy curried chicken 8.蚝油牛肉 Sliced beef sauteed in oyster sauce 9.宫爆鸡丁 Sauted diced chicken with peanuts and chili 10.红烧带鱼 Braised Ribbonfish 11.青椒肉丝 Shredded pork with green pepper 12.百叶结烧肉 Beancurd leaf rolls with minced pork 13.泡菜鸡肫 Pickled vegetables chicken liver and gizzard 14.香炸鸡翅 Savoury and crisp chicken 15.泡椒鸡爪 Chicken Feet with Pickled Peppers 16.糖醋小排 Sweet-and-sour spareribs 17.香辣小龙虾 Braised Baby Lobster with Hot Spicy Sauce 18.红烧大肠 Braised Large Intestine 19.蒜苔腊肉 Fried salty & dried meat with scallion 20.秘制叉烧 Special broiled pork 21.香嫩牛腩 Beef tenderloin chunks 22.秘制鸭腿 Special duck leg 23.美国火鸡 America turkey 24.孜然兔肉 Cumin rabbit 25.周记招牌 House ZhouJi 26.香辣猪蹄 Fried chilili Pig's Knuckle 27.馋嘴鲶鱼 Slobbering catfish 28.泡椒牛蛙 Fried Bullfrog with Pickled Pepper 苦菊皮蛋花生: Sauced Chrysanthemum, Preserved Eggs with Peanuts 黄瓜猪耳朵: sliced cold cucumber with Stewed Pig’s Ear 金针蘑伴黄瓜: sliced cold cucumber with needle mushroom 孜然羊肉 fried lamb with cumin 葱爆羊肉fried mutton slice with green scallion 红烧肘子pork leg braised in brown sauce 红烧排骨spareribs with brown sauce 糖醋里脊pork fried with sugar and vinegar dressing , pork fillet with sweet and sour sauce 尖椒肥肠Fried Pork Intestines with Hot Pepper 炸里脊：Fried Pork Filet 溜肚条: Quick-Fried Pork Tripe Slices.
西餐菜单及英文翻译
黄油菜花cauliflower with butter 黄油杂拌蔬菜mixed vegetables with butter 菠菜卧果spinach with poached egg 奶油汁烤口蘑baked mushrooms with cream sauce 黄油炒口蘑fried mushrooms with butter 黄油炒菠菜fried spinach with butter 黄油炒豌豆fried peas with butter 黄油炒青豆fried green peas with butter 炒茄泥fried mashed egg plants 炸茄子片fried egg-plant slices 炸番茄fried tomato 清煎土豆饼fried potato cake 酿馅西葫芦stuffed bottle gourd 焖洋白菜卷braised cabbage rolls 家常焖洋白菜卷braised cabbage rolls 烩茄子stewed egg plants 奶油汁烩豌豆stewed peas with cream sauce 扁豆炒蛋omelette/omelet with green beans 咖哩素菜curry vegetables 6.鸡鸭chicken and duck 烤鸡roast chicken 烤油鸡roast chicken
素菜烤鸡roast chicken with vegetables 棒棒鸡bon bon chicken 煎鸡fried chicken 炸笋鸡fried spring chicken 炸鸡deep-fried chicken 炸鸡肉串fried chicken shashlik 鸡肝串chicken liver shashlik 通心粉煮鸡boiled chicken with macaroni 奶汁煮鸡boiled chicken with cream sauce 铁扒笋鸡grilled spring chicken 焖鸡braised chicken 家常焖鸡braised chicken in home style 黄油焖鸡braised chicken with butter 黄油焖笋鸡braised spring chicken with butter 黄油焖鸡腿braised chicken legs with butter 红焖鸡块braised chicken chips 火锅鸡podjarka chicken 罐焖鸡chicken a la Duchesse 罐焖笋鸡spring chicken a la Duchesse 高加索焖鸡chicken a la Caucasus 比利时烩鸡Belgian stewed chicken 奶油烩鸡片stewed chicken slices with cream
中餐菜谱翻译法及烹调方法
Functional Skill： Expressing Names of Chinese Dishes (Part One)(中餐菜谱翻译法) 中餐菜谱不容易翻译，原因是中国人的饮食文化比较发达，对菜名特别讲究。菜谱翻译的核心内容是菜用什么原料做成，因为外国人在餐桌上最关心的是吃什么东西。其次要讲清楚的是菜的用料、刀法和烹调方法。由此可见，要译好菜谱，就必须知道一些主要的用料、刀法、烹调方法及某些准备步骤。 1.常见的用料 鸡chicken鸭duck鹅goose鱼类fish肉类meat猪肉pork牛肉beef小牛肉veal羊肉mutton小羊肉lamb牛尾oxtail里脊fillet排骨spareribs腰子kidney肚子tripe肝liver舌tongue下水offals蹄子trotter甲鱼turtle鸡什giblets鹿肉venison鸡脯chicken breast螃蟹crab海味seafood虾shrimp干贝scallop海螺whelk鱿鱼squid海蜇jellyfish黄鳝finless eel鹌鹑quail野味game兔rabbit鸽pigeon田鸡frog龙虾lobster牡蛎oyster田螺snail火腿ham蛇snake腌肉bacon香肠sausage 熊掌bear’s paw鱼翅shark’s fin燕窝bird’s nes t 2.切煮前的准备工作 去骨boning例如，去骨鸭掌boned duck webs 打鳞scaling例如，去鳞鱼scaled fish 剥/去皮skinning例如，去皮田鸡skinned frogs 脱壳shelling例如，虾仁shelled shrimps 腌制pickling例如，咸酸菜pickled vegetables 3.常用刀法及用料形状 （1）常用刀法 切片slice切丝shred切丁dice切柳fillet
餐厅英语类 中文菜单翻译(十八)
美联英语提供：中文菜单翻译(十八) 分享一个免费试听课，名额有限，碰碰运气吧 https://www.wendangku.net/doc/3010651417.html,/test/xingzuo.html?tid=16-73675-0 1801. 川式南瓜饼Deep-Fried Pumpkin Pancake, Sichuan Style 1802. 香脆贴饼子Deep -Fried Corn Pancake 1803. 黄桥烧饼Sesame Pancake, Huangqiao Style 1804. 炸南瓜饼Deep-Fried Pumpkin Cake 1805. 虾酱小饼Shrimp Paste Pancake 1806. 饼香肉酱鱼籽Minced Pork and Fish Roe Pancake 1807. 麻酱糖饼Sweet Pancake with Sesame Paste 1808. 炸圈饼Doughnut 1809. 咸蛋肉饼Steamed Minced Pork with Salted Egg 1810. 烙饼Flapjack
1811. 烧麦Shaomai (Steamed Pork Dumplings) 1812. 春菇烧麦Mushroom Shaomai 1813. 翡翠烧麦Vegetable Shaomai 1814. 牛肉烧麦Beef Shaomai 1815. 鲜虾烧麦仔Shrimp Shaomai 1816. 脆皮春卷Crispy Spring Rolls 1817. 海鲜春卷Seafood Spring Rolls 1818. 韭王鸡丝春卷Spring Rolls Stuffed with Chicken and Chives 1819. 肉丝炸春卷Spring Rolls Stuffed with Shredded Pork 1820. 三丝春卷Spring Rolls Stuffed with Three Delicacies 1821. 蔬菜春卷Spring Rolls Stuffed with Vegetables
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介绍菜肴的主料和辅料： 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介绍菜肴的主料和味汁： 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介绍菜肴的烹法和主料： 公式：烹法+主料(形状)