今天给各位分享特色菜肴英语的知识，其中也会对中国八大菜系英语怎么翻译进行解释，如果能碰巧解决你现在面临的问题，别忘了关注本站，现在开始吧！
本文目录
一、中国有许多特色小吃怎么翻译成英文
一、以菜肴的主料和配料为主的菜名
1、辣子鸡丁，Sauté pork cubes with chili or hot pepper
2、榨菜肉丝，Shredded pork and hot pickled mustard greens
3、扁豆肉丝，Shredded pork and French beans
4、青椒肉丝，Shredded pork and green pepper
7、馅饼，Pancake with meat fillings or meat-filled pancake
8、汤面，Noodles with soup or soup noodles
9、青豆鸡丁汤，Soup of chicken cubes with green peas wow gold
10、三鲜汤，Three–fresh soup或 soup of three delicacies
11、清汤鱼肚，Consommé(Clear soup) of fish maw
12、冬瓜汤，Consommé(Clear soup) of white gourd
13、西红柿鸡蛋汤，Tomato and egg soup
14、肉丝海带汤，Soup of shredded meat with kelps wow gold
15、素鸡汤，Clear chicken soup
16、白菜汤，Chinese cabbage soup
18、榨菜肉丝汤，Soup with shredded pork and hot pickled mustard greens
20、酸辣汤，Hot and sour soup
21、黄瓜鸡片汤，Soup of cucumber with chicken slices
22、豆汁，Fermented sour milk made from ground mung bean wow gold
23、冬菇猪蹄，Pig’s trotter with mushrooms
24、肉蓉青豆，Fried green peas with minced pork
25、咖喱牛肉片，Sliced beef in curry sauce
26、蚝油牛肉片，Sauté beef slices in oyster sauce
27、葱头牛肉丝，Shredded beef with onions
28、咖喱鸡，Chicken in curry sauce
29、桃仁鸡丁，Sauté chicken cubes with walnuts
30、南荠鸡片，Sauté chicken slices with water chestnuts
31、栗子鸡，Stewed chicken with chestnuts
32、茶叶蛋，Boiled eggs with tea-leafs
33、番茄大虾，Prawns with tomato sauce
34、茄汁虾球，Fried prawn balls with tomato sauce
35、蟹肉鱼肚，Stewed fish maw with crab meat wow gold
37、豆腐乳（腐乳，酱豆腐），Fermented bean curd
38、豆腐，汉语拼音doufu,或bean curd
39、冬菇菜心， Cabbage heart with mushrooms
40、冬菇油菜，Sauté rape with mushrooms
二、以菜肴的主料和烹饪 *** 为主的菜名
2、回锅肉，Twiced-cooked pork slices in hot sauce或 boiled and fried pork slices
3、炒杂碎，Chop suey，海外华人餐馆里一直这样用，已经被正式编入美国《韦伯斯特新世界大学词典》（Webster’s new world college dictionary）
4、清汤燕窝，Consommé of swallow nest
5、清汤银耳，Consommé of white fungus
6、清汤银耳鹌鹑蛋，Consommé of white fungus with quail eggs
7、清汤鲍鱼，Consommé of abalone
8、拔丝苹果，Crisp(rock) sugar-coated apple or toffee apple
9、拔丝香蕉，Crisp(rock) sugar-coated banana or toffee banana
11、烧饼，Baked cake in griddle
13、杏仁豆腐，Almond curd, almond junket
14、银耳羹，Broth of white fungus
15、中国发糕（山西蒸馍），Steamed Chinese sponge cake
16、凉拌粉皮(丝)，Cold sheet jelly(made of bean or potato starch)（vermicelli） with mustard and meat shreds
17、鸡油冬笋（扁豆），Sauté bamboo shoots（French beans）in chicken oil
18、油焖鲜蘑，Braised fresh mushrooms
19、鸡蛋炒韭菜，Sauté eggs with leek
20、茶叶蛋，Boiled eggs with tea-leafs
21、白斩鸡,Boiled-sliced cold chicken
22、芥末拌鸭掌，Cold duck webs mixed with mustard
23、冬笋炒肉丝，Sauté shredded pork with bamboo shoots
24、米粉蒸肉，Steamed pork with rice flour
25、炒里脊丝，Sauté pork fillet shreds
26、酱爆肉（鸡）丁，Sauté pork（chicken）cubes with soya paste
27、炒腰花，Sauté pork kidney
28、熘肝尖，Quick-fried liver
29、醋熘（辣）白菜， Starch-coated quick-fried Chinese cabbage with vinegar(hot pepper) wow gold
30、干炸丸子，Deep-fried meat balls
31、红烧肘子，Braised(or red stewed) pork leg(upper part of pork leg) in brown sauce,
32、软炸里脊，Soft-fried pork fillet
33、油熘里脊，Sauté fillet with white sauce
34、瓤冬瓜，Stuffed-steamed white gourd
35、红烧扣肉，Braised sliced pork in brown sauce
36、红烧羊肉，Braised mutton in brown sauce
37、葱爆羊肉，Stir-fried mutton slices with Chinese onion or green scallion
38、烤羊肉串，Mutton shashlik
39、炸鸡卷，Fried chicken rolls
40、糖炒栗子，北京特产，Roasted chestnuts in sugar-coated heated sand
41、红扒鸡（鸭），Braised chicken(duck) in brown sauce.
42、红烧全鸡，Stewed whole chicken in brown sauce
43、口蘑蒸鸡（鸭），Steamed chicken(duck) with truffle（fresh mushrooms）
44、清蒸全鸡（鸭），Steamed whole chicken(duck) in clear soup
46、砂锅鸡，Cooked chicken in casserole
47、炸鸭肝(胗)，Deep-fried duck liver（gizzards）
48、红烧松鸡，Braised grouse in brown sauce
49、炒山鸡片， Sauté pheasant slices
50、北京烤鸭，已经被编入美国英语词典(Webster’s new world college dictionary)，Roasted Beijing duck
51、干烧大虾，Fried prawns with hot brown sauce
52、干烧桂鱼，Fried mandarin fish with hot brown sauce
53、红烧大虾（鱼），Stewed prawns(fish) in brown sauce
54、红烧鱼翅，Braised shark’s fin in brown sauce
55、红烧鲍鱼，Stewed abalone with brown sauce
56、红烧海参，Stewed sea cucumber
57、蚝油鲍鱼，Braised abalone with oyster oil
58、鸡丝鱼翅，Stewed shark’s fin with chicken shreds
59、软炸大虾，Starch-coated soft-fried prawns
60、清炒虾仁，Sauté shrimp meat
61、糟熘鱼片，Fried fish slices with wine sauce
62、烧元鱼，Braised turtle meat
63、烧三鲜，sauté of three delicacies(Three freshes)
64、海参烧鱼肚，Sauté sea cucumber and fish maw
65、栗子烧白菜，Sauté Chinese cabbage with chestnuts
66、油酥火烧，Shortened-crisp cakes
67、西法大虾,就是软炸大虾，Starch-coated deep-fried prawns in French way
68、汽锅鸡就是蒸鸡，Steamed chicken in casserole
69、烤乳猪，Roasted sucking pig or Roasted baby pig
1、麻辣牛肉，Sauté beef with hot pepper and Chinese prickly ash
2、糖醋里脊，Fried pork fillet in sweet and sour sauce
3、糖醋鱼，Sweet and sour fish
4、麻辣豆腐，Sauté bean curd with hot pepper and Chinese prickly ash
5、怪味鸡，multi-flavored或Fancy-flavoured chicken
6、五香花生米（鸡），Spiced peanuts（chicken）
7、酸菜（大白菜，中国特有蔬菜）Fermented sour or pickled Chinese cabbage
8、酸甜辣黄瓜条，Sweet-sour and chili cucumber slips
9、鱼香肉丝，Sauté shredded pork in hot sauce, or sauté of fish flavored shredded pork
10、香酥（琵琶）鸡腿，加味后，先蒸后炸。这个菜是中国驻外使领馆举行招待会时经常上的菜肴，往往在腿根部再加上一块红纸，以便客人用手拿着吃，很受欢迎。Spiced-steamed and deep-fried（pipa-shaped）crisp chicken legs(Pipa is a Chinese musical instrument)。美国人称琵琶鸡腿为“鼓槌鸡腿” Chicken drum stick
11、椒盐鱼，Deep-fried fish served with salt pepper
12、臭豆腐，Preserved *** elly bean curd
1、金钱鱼肚中的金钱是香菇，可译成Fish maw with mushrooms。
2、柿汁龙须菜中的龙须菜是芦笋，可以译为 sauté asparagus with tomato sauce
3、宫保鸡（肉）丁或花生仁鸡丁，Sauté chicken(pork) cubes with hot pepper and deep-fried crisp peanuts
4、宫保大虾，Sauté prawns with hot sauce
5、酱爆肉丁，Sauté pork cubelets with soya paste
6、木须肉，是肉片木耳炒鸡蛋，Sauté pork slices with eggs and fungus
7、春卷，汉语拼音，Chunjuan or spring rolls。这道菜深受外国人欢迎，在驻外使领馆举行的招待会上，几乎上多少，吃多少。
8、肉龙，就是蒸发面肉卷，Steamed rolls with meat inside or steamed meat-filled rolls
9、玉米、栗子面窝头，中国特有，用汉语拼音Wotou, steamed pagoda-shaped bread made of corn flour or chestnut flour, or steamed dome-shaped bread made of corn flour
10、什锦冷盘，Assorted cold dishes or assorted hor d’oeuvre
11、什锦火锅，Mixed meat hot-pot
12、海鲜火锅，Seafood hot-pot
13、松花蛋，中国特产，Preserved eggs,或limed eggs或 fossilized eggs
14、豆苗芙蓉汤，Consommeé of of egg- white with bean sprouts
15、古老肉，就是酸甜肉，是深受西方人喜爱的大众菜肴，也能登大雅之堂，Sweet and sour pork
16、栗子花篮，是用栗子面做成的花篮，很早被外国人译成“北京的尘土”，Peking（Beijing）dust。这个译名可能是从西餐的奶油栗子粉（Peking dust）演变而来的。
17、西瓜花篮，是把西瓜加工成花篮形状，里面放各种时鲜水果，Basket-shaped Water melon shaped like a basket filled with assorted fresh fruits
18、红烧狮子头，直译狮子的头，Lion’s head，是先炸后炖的大丸子，加注：Deep-fried red-stewed big meat balls like lion’s head
19、芙蓉鸡片，用鸡蛋和淀粉浸过的鸡片，经油炸或油煸之后，样子像芙蓉花，Fried egg-and starch coated chicken slices look like cottonrose hibiscus
20、黑白菜，东北著名菜肴，是黑木耳炒白菜，Sauté Chinese cabbage with black fungus
21、樟茶鸭，熏过的鸭子颜色类似樟、茶色，Smoked duck
22、蟹肉龙须菜，龙须菜是芦笋，Sauté crab meat and asparagus
23、麻婆豆腐，这是一个类似成语的大众菜肴，更好用汉语拼音，Mapo-doufu，再加注英文：Bean curd invented by a pockmarked woman（麻脸婆发明的豆腐），再解释：Sauté bean curd with minced pork in chili sauce(or hot pepper)，在上菜时，再讲故事介绍
24、豆腐脑，Bean curd jelly served with sauce
25、豆花儿，Condensed bean curd jelly
26、腐竹，Rolls of dried bean milk creams
27、油饼，中国特有食品，汉语拼音，Youbing,加注： Deep-fried round and flat dough-cake
28、油条，中国特有食品，汉语拼音，Youtiao,加注：Deep-fried twisted long dough sticks
29、麻花，中国特产,汉语拼音,Mahua,加注：Deep-fried twisted dough, two or three,entangled together,very short and crisp
30、叫花子鸡可以直译为 Beggar’s chicken，上菜时讲故事。
31、狗不理包子，中国特产，用汉语拼音，Goubuli baozi,加注：Steamed buns filled with vegetables, meat or other ingredients, which, even in the hard days, dogs didn’t eat,because it wan too oily。
32、长寿面，可以直译为longevity noodles，long life noodles
33、珍珠丸子，不能直译为Pearl balls,会被误解成珍珠做成的圆球。应该译为清汤肉丸子，Meat balls in clear soup
34、琵琶大虾，这是一个很名贵的菜肴，是把大对虾从中间劈开，保留虾尾，加上配料用油炸，外形酷似琵琶。可译为Pipa shaped deep-fried prawns(Pipa is a Chinese musical instrument)
1、饺子，中国特产，用汉语拼音，Jiaozi,加注dumplings,ravioli。近年来，由于中国与外界的联系日益扩大，出国的中国人，到中国来经商学习的外国人越来越多，作为中华文化载体的中餐必然会随之传播到世界各地。
2、蒸饺，中国特产，Steamed jiaozi or steamed dumplings,or ravioli
3、馄饨，云吞，中国特产，用汉语拼音Hutun,yuntu，海外华人餐馆一直这样用，实际上已经被外国人了解。加注：Mini jiaozi served in soup
4、元宵，中国特有，用汉语拼音，Yuanxiao,加注：Filled round balls made of glutinous rice-flour for Lantern Festival
5、汤圆，中国特有，用汉语拼音，Tangyuan,(filled balls made of glutinous rice flour and served with soup
6、八宝饭，中国特有，用汉语拼音，Babaofan,加注： Rice pudding with eight-delicious ingredients
8、银丝卷，Steamed rolls(bread)look like silver threads
9、糖葫芦或冰糖葫芦，北京特产，用汉语拼音，Bingtanghulu加注：Crisp-sugar coated fruit(haws, yam, crab apple,etc)on a stick.
10、猫耳朵，山西特产，直译Cat’s ears,加注：Steamed cat-ear shaped bread
11、包子,中国特有，用汉语拼音，Baozi,加注：Steamed buns with fillings of minced vegetables, meat or other ingredients
12、龙虎斗，就是蛇肉和猫肉，可以形象地翻译成Battle between dragon and tiger,加注：Stir-fried snake and cat’s meat
13、驴打滚，属于北京风味小吃，就是年糕卷沾黄豆面，如同驴在黄土地上打滚，非常形象生动，完全可以翻译成D rolling on dust- ground,再加注：Rolls made of glutinous rice flour coated with soybean flour，looks like d rolling on dust-ground.
14、大丰收，实际上是西餐中的什锦生菜沙拉，这个菜名很有创意。堪称中西结合的典范。但是，只有吃过的人才知道它是什么。可以用汉语拼音，Dafengshou,Big harvest,再加注：Salad of assorted fresh vegetables
二、菜单翻译成英文
1、菜单翻译成英文：打造语言桥梁，跨越文化鸿沟
2、菜单，作为餐饮业的窗口，肩负着向顾客展示美味佳肴、传递餐厅理念的重任。当菜单走向国际化，如何精准传达菜肴信息，跨越语言障碍，成为餐饮界面临的挑战。
3、菜单翻译涉及菜肴名称、原料描述、烹饪方式等多方面内容。要做到翻译精准到位，既要把握菜肴本身的特色，又要兼顾目标受众的理解习惯。
4、针对这种情况，专业翻译团队会采用分门别类的翻译策略：
5、菜肴名称：忠实还原菜肴原名，同时考虑音译和意译相结合。例如，宫保鸡丁可以译为 Kung Pao Chicken，既保留了原名的发音，又传达了菜肴的含义。
6、原料描述：准确传达食材种类和处理方式。如 Stir-fried Green Beans直译为清炒四季豆，清晰明了。
7、烹饪方式：采用国际通用的烹饪术语。例如，Braised Pork Belly翻译成红烧五花肉，让外国顾客也能轻松理解烹饪手法。
8、除了精准翻译，菜单也需要融入目标受众的文化背景，增强其吸引力。
9、在地化表达：采用当地语言习惯和俚语，缩小文化差异。比如 Spicy Szechuan Noodles可以译为劲爽四川面，更贴近国内顾客的语言习惯。
10、文化注解：必要时增加脚注，注解菜肴背后的故事、习俗等，让外国顾客领略中华美食文化。例如，Stir-fried Lotus Root可以加注莲藕在中国文化中寓意吉祥。
11、一份优秀的英文菜单不仅要翻译准确，还应注重细节，提升用户体验：
12、字体大小和清晰度：确保字体大小适中，字迹清晰，便于阅读。
13、图片和插图：适当地加入菜肴图片或插图，提高视觉吸引力。
14、排版合理：菜单排版要科学合理，方便顾客查找和点餐。
15、定期更新：根据季节性变化和菜单调整及时更新英文菜单，保证信息准确。
16、菜单翻译是一项精细的语言工程，需要综合考虑菜肴特色、文化差异和用户体验等多方面因素。通过专业的翻译策略、文化融合和精益求精的细节处理，餐饮企业可以打造一份令人信服的英文菜单，为顾客提供愉悦的点餐体验，架起中外美食的桥梁。
三、中国八大菜系英语怎么翻译
1、雍鲁菜讲究原料质地优良，以盐提鲜，以汤壮鲜，调味讲求咸鲜纯正，突出本味。容华贵、中正大气、平和养生。
2、Yonglu cuisine pays attention to the quality of raw materials, to salt fresh, soup strong and fresh, seasoning salty fresh and pure, highlighting the original flavor. Junwaki, Zhong Zheng's atmosphere, peace and health.
3、调味多变，菜式多样，口味清鲜醇浓并重，以善用麻辣调味。
4、The seasoning is varied, the dishes are diverse, and the taste is fresh and fresh.
5、选料精细，清而不淡，鲜而不俗，嫩而不生，油而不腻。擅长小炒，要求掌握火候和油温恰到好处。还兼容许多西菜做法，讲究菜的气势、档次。
6、The choice of materials is fine, clear and not light, fresh and not vulgar, tender and not raw, oily but not greasy. He is good at stir frying, and requires proper temperature and temperature. It is also compatible with many Western dishes, paying attention to the momentum and grade of dishes.
7、用料严谨，注重配色，讲究造型，四季有别。
8、Strict material, color matching and modeling. Four seasons are different.
9、尤以“香”、“味”见长，其清鲜、和醇、荤香、不腻的风格。三大特色，一长于红糟调味，二长于制汤，三长于使用糖醋。
10、Especially with"fragrant" and"flavor", they are fresh, sweet, fragrant, and not greasy. Three characteristics, one is longer than the seasoning of red grains, two is longer than the soup, three is longer than the sweet and sour.
11、擅长烧、炖、蒸，而爆、炒菜少，重油、重色，重火功。重火工是历来的，其独到之处集中体现在擅长烧、炖、熏、蒸类的功夫菜上，不同菜肴使用不同的控火技术，形成酥、嫩、香、鲜独特风味，其中最能体现徽式特色的是滑烧、清炖和生熏法。
12、It is good at burning, stewing, steaming, and blasting, cooking less, heavy oil, heavy color, heavy fire work. Heavy pyrotechnics has a long history. Its originality is mainly embodied in Kung Fu dishes which are good at cooking, stewing, *** oking and steaming. Different dishes use different fire control techniques to form crisp, tender, fragrant and fresh flavors. The most distinctive emblem style is slippery, stewing and raw *** oking.
13、口味多变，品种繁多；色泽上油重色浓，讲求实惠；香辣、香鲜、软嫩。重视原料互相搭配，滋味互相渗透。湘菜调味尤重酸辣。相对而言，湘菜的煨功夫更胜一筹，几乎达到炉火纯青的地步。煨，在色泽变化上可分为红煨、白煨，在调味方面有清汤煨、浓汤煨和奶汤煨。小火慢炖，原汁原味。
14、The flavour is changeable, the variety is various, the color and luster is heavy, the color is thick, pays attention to the actual benefit; spicy, fragrant, fresh, soft tender. Attention should be paid to the matching of raw materials and flavor. The flavor of Hunan cuisine is extremely sour and spicy. Relatively speaking, the simmering skills of Hunan cuisine are better than those of almost all of them. In terms of color change, it can be divided into red simmer and white simmer. In terms of seasoning, there are clear soup simmer, thick soup simmer and milk soup simmer. Simmer with little fire, original flavor.
15、菜式小巧玲珑，清俊逸秀，菜品鲜美滑嫩，脆软清爽。运用香糟调味。烹调技法丰富，尤为在烹制海鲜河鲜有其独到之处。口味注重清鲜脆嫩，保持原料的本色和真味。菜品形态讲究，精巧细腻，清秀雅丽。
16、The dishes are *** all and exquisite, Qing Jun Yi Xiu, the dishes are delicious and tender, crisp, soft and refreshing. Seasoning with fragrant grains. Cooking techniques are abundant, especially in Cooking Seafood and fresh food. The flavour should be fresh and crisp, and keep the natural and true flavor of the ingredients. The dishes are exquisite, delicate, delicate and elegant.
17、菜系，又称“帮菜”，是指在选料、切配、烹饪等技艺方面，经长期演变而自成体系，具有鲜明的地方风味特色，并为社会所公认的中国饮食的菜肴流派。
18、中国饮食文化的菜系，是指在一定区域内，由于气候、地理、历史、物产及饮食风俗的不同，经过漫长历史演变而形成的一整套自成体系的烹饪技艺和风味，并被全国各地所承认的地方菜肴。
19、参考资料：中国八大菜系-百度百科
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