以形状或口感开头的翻译方法 l1、介绍菜肴的形状(口感)和主料、辅料 l公式:形状(口感)+主料+(with)辅料 l例:芝麻酥鸡crisp chicken with sesame l陈皮兔丁diced rabbit with orange peel l时蔬鸡片sliced chicken with seasonal vegetables l红油麻辣白斩鸡 Spicy chicken with hot oil l2、介绍菜肴的口感、烹法和主料 l公式:口感+烹法+主料 l例:香酥排骨crisp fried spareribs l 水煮嫩鱼tender stewed fish l 香煎鸡块fragrant fried chicken l 酥炸鸡条 Crisp fried fish strip l l l3、介绍菜肴的形状(口感)、主料和味汁 l公式:形状(口感)+主料+(with)味汁 l例:茄汁鱼片sliced fish with tomato sauce l椒麻鸡块cutlets chicken with hot pepper l黄酒脆皮虾仁crisp shrimps with rice wine sauce l蒜泥白肉 Sliced side pork with spicy garlic sauce l比如:醋溜土豆:主料是土豆,口味偏酸,可译为potato with vinegar flavour, l糖醋里脊:主料是猪肉,口味偏甜,可译为 l pork with sugar vinegar flavour。 l l中国菜的味道与所用原料,烹饪方法,形状等相比就要简单的多。大多数的中国菜味道就是咸、酸、(麻)辣、甜。由于咸是几乎所有中国菜都有的味道,所以翻译时可以省略。 |
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