保定翻译公司：中国菜名的译法

中华食文化博大精深，采用各种山珍海味、鱼肉蛋禽和瓜果蔬菜等动植物原料和调料，配以精湛繁多的烹调技艺，中国菜得以在世界三大菜系(法国、意大利和中国)中熠熠生辉。
直译中式菜名是很常见的翻译手法。完美的中式菜名的英译，应有“用料、刀法、烹调方法、口味”的表达，例如：
糖醋鸡块 chicken in sweet and sour sauce
豉油鸡 chicken braised in soy sauce
栗子鸡 stewed chicken with chestnuts
盐焗鸡 salt-baked chicken
荷叶粉蒸鸡 steamed chicken in lotus leaves
香酥鸭 crispy-fried duck
酱鸭翅 duck wings seasoned with soy sauce
烤乳猪 roast suckling pig
椒盐排骨 crispy spare ribs with spicy salt
青椒牛肉 beef with green pepper
咖喱牛肉 curry beef
蚝油牛肉 sliced beef with oyster sauce
涮羊肉 instant boiled mutton
羊肉串 grilled lamb brochettes
清蒸鲈鱼 steamed perch
酥炸鱼条 deep-fried sliced fish
红烧鳝鱼 stewed mud eel with brown sauce
茄汁鱼球 fried fish balls with tomato sauce
清炖甲鱼 braised turtle in clear soup
炸虾球 fried prawn balls
虾仁扒豆腐 stewed shelled shrimps and tofu
蟹肉海参 fried sea cucumber with crab meat
鸡茸鱼翅 shark’s fin with mashed chicken
奶油鱼肚 fried fish maw with cream sauce
清炒干贝 sautéed scallop
瑶柱冬瓜 braised scallop with wax gourd
卤蛋 marinated egg
韭菜炒鸡蛋 scrambled egg with leek
鱼香茄子 fish-flavored eggplant
另外，有些菜名中含有地名，直译是最佳的选择，例如：
清远鸡 Qingyuan chicken
扬州炒饭 fried rice, Yangzhou style
北京烤鸭 Beijing roast duck
但是，由于中国菜有其独特的文化渊源，文人雅士在菜名上用了很多典故和比喻，这时就不能望文生义地翻译，像“百花酿鱼肚”中的“百花”应译为“shrimp paste (虾胶)”，因此意译也是常见的翻译方法，例如：
叫化鸡 baked chicken in lotus leaf
铁板掌中宝 sizzling chicken feet
水晶鹅肝 goose liver aspic
咕噜肉 sweet and sour pork
木樨肉 fried pork with scrambled egg and fungus
红烧狮子头 stewed minced pork balls with soy sauce
蚂蚁上树 sautéed vermicelli with minced pork
夫妻肺片 beef and ox offal in chili oil
羊蝎子 lamb spine hot pot
赛螃蟹 crab-flavor fish
白玉蒸扇贝 steamed scallops with tofu
炒双冬 sautéed mushrooms and bamboo shoots
珊瑚笋尖 sweet and sour bamboo shoots
琥珀核桃 honeyed walnuts
麻婆豆腐 stir-fried tofu in spicy sauce
佛跳墙 stewed abalone with shark’s fin and fish maw in broth
全家福 stewed assorted delicacies
在中国菜被越来越多的外国人所接受和喜爱的过程中，我们发现一些中国特色食品在英语表达中开始直接用其音译，例如：饺子 jiaozi; 包子 baozi; 馄饨 wonton; 点心 dim sum。