一、東西方飲食文化的差異及中餐菜名特點：</SPAN></STRONG>由於東西方不同的飲食文化，產生了不同的菜名命名方法，展現了各自不同的需求目的。在西餐菜單中，只簡單列出菜名，再標示出所用主、配料及烹調方法和食用時附帶的佐料，給人樸素和實用的感覺。而中餐菜肴種類繁多，菜名也極其豐富，菜名的命名方式十分講究，特點鮮明。既有用現實主義的寫實手法命名的菜名，菜名常由原料名稱，刀法與烹調方法、菜肴的色、香、味、形器</SPAN>(</SPAN>例如辣子炒雞丁、香爆芹菜魷魚絲等</SPAN>)</SPAN>、菜肴的創始人、發源地或歷史典故等構成，反映菜肴內容和特色；又有用浪漫主義的寫意筆調進行命名的菜名，採用典故、比喻、誇張、象徵等各種方式使得中餐的菜名美妙動聽，又形象逼真，這些菜名追求“形美、音美、意美”，講求吉利、喜慶，既蘊含著深刻的歷史文化背景，又充滿著民俗情趣和地方風情。這些菜肴的特點是選料極其複雜，利用原料的色、香、味、形的特點，烹調方法的特點及造型上的特點，為迎合食客的心理而起了美麗動聽</SPAN>(</SPAN>一般是吉祥如意</SPAN>)</SPAN>的名字。這些菜名既不反映原料，也不反映烹調方法，卻反映了菜肴的深刻含義，反映了特有的傳統飲食文化。</SPAN>
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</SPAN></SPAN>二、涉外酒店中中餐菜單</SPAN></STRONG>翻譯</SPAN></SPAN></SPAN></STRONG>：</SPAN></STRONG>針對中餐的命名特點，可以用以下方式對中餐菜單進行翻譯。</SPAN>

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（一）以寫實性命名菜單的</SPAN>翻譯</SPAN></SPAN></SPAN>：在</SPAN>翻譯</SPAN></SPAN></SPAN>以寫實命名的中餐菜單的過程中，以菜肴內容和特色為主，翻譯出菜名的原料名稱，刀法、烹製方法、菜肴的色、香、味、形器等，以達到傳遞原料、配料、烹調方法、造型等，讓食客透過英文菜單瞭解菜肴的組成材料，烹製方式，口感味道等，指導食客有目的的品嘗菜肴。</SPAN>
1</SPAN></SPAN>、菜名以主料開頭的菜單：</SPAN>
</SPAN></SPAN>①</SPAN>可以以主料</SPAN>(</SPAN>形狀</SPAN>)+(with)</SPAN>配料的方式，介紹菜肴的主料和配料，例如：杏仁雞丁</SPAN>chicken cubes with almond</SPAN>，番茄炒雞蛋</SPAN>scrambled egg with tomato</SPAN>；</SPAN>
</SPAN></SPAN>②</SPAN>可以用主料</SPAN>(</SPAN>形狀</SPAN>)+(with</SPAN>，</SPAN>in)</SPAN>味汁的方式，介紹菜肴的主料和味汁，例如：芥末鴨掌</SPAN>duck webs with mustard sauce</SPAN>，蔥油雞</SPAN>chicken in scallion oil</SPAN>。</SPAN>

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2</SPAN>、菜名以烹調方法開頭的菜單：</SPAN>
</SPAN></SPAN>①</SPAN>可以用烹法</SPAN>+</SPAN>主料</SPAN>(</SPAN>形狀</SPAN>)</SPAN>的</SPAN>翻譯</SPAN></SPAN></SPAN>方式來介紹菜肴的烹法和主料，例如：軟炸里脊</SPAN>soft-fried pork fillet</SPAN>，炒鱔片</SPAN>stir-fried eel slices</SPAN>。</SPAN>
②</SPAN>可以用烹法</SPAN>+</SPAN>主料</SPAN>(</SPAN>形狀</SPAN>)+(with)</SPAN>輔料的</SPAN>翻譯</SPAN></SPAN></SPAN>方式來介紹菜肴的烹法和主料、輔料，例如：嫩薑燒雞條</SPAN>braised chicken fillet with tender ginger</SPAN>。</SPAN>

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3</SPAN>、對於以形狀或口感開頭的菜單：</SPAN>
</SPAN></SPAN>①</SPAN>可以採取形狀</SPAN>(</SPAN>口感</SPAN>)+</SPAN>主料</SPAN>+(with)</SPAN>配料的方式，來介紹菜肴的形狀</SPAN>(</SPAN>口感</SPAN>)</SPAN>和主料、配料，例如：芝麻酥雞</SPAN>crisp chicken with sesame</SPAN>，陳皮兔丁</SPAN>diced rabbit with orange peel</SPAN>，時蔬雞片</SPAN>Sliced chicken with seasonal vegetables</SPAN>；</SPAN>
</SPAN></SPAN>②</SPAN>也可以採取口感</SPAN>+</SPAN>烹法</SPAN>+</SPAN>主料的方式來介紹菜肴的口感、烹法和主料，例如：香酥排骨</SPAN>crisp fried spareribs</SPAN>，水煮嫩魚</SPAN>tender stewed fish</SPAN>，香煎雞塊</SPAN>fragrant fried chicken</SPAN>；</SPAN>

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4</SPAN>、在翻譯以人名或地名開頭的菜名時：</SPAN>
</SPAN></SPAN>①</SPAN>可以採取人名</SPAN>(</SPAN>地名</SPAN>)+</SPAN>主料的方式，介紹菜肴的創始人</SPAN>(</SPAN>發源地</SPAN>)</SPAN>和主料，例：麻婆豆腐</SPAN>Ma Po bean curd</SPAN>，四川水餃</SPAN>Sichuan boiled dumpling(Sichuan jiaozi)</SPAN>；</SPAN>
</SPAN></SPAN>②</SPAN>以人名</SPAN>(</SPAN>地名</SPAN>)+</SPAN>烹法</SPAN>+</SPAN>主料的方式進行翻譯，以介紹菜肴的創始人</SPAN>(</SPAN>發源地</SPAN>)</SPAN>、烹調方法和主料，例：東坡煨肘</SPAN>DongPo stewed pork joint</SPAN>，北京烤鴨</SPAN>Beijing Roast Duck</SPAN>。</SPAN>

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5</SPAN>、在中式菜單中，有些菜為了突出色道，用了賞心悅耳的名字，比如把雞蛋</SPAN>(egg)</SPAN>稱為木須；含蔬菜</SPAN>(vegetable)</SPAN>的菜肴為突出其色道稱其為翡翠，用芙蓉指雞蛋清</SPAN>(egg white)</SPAN>；含多種穀物的菜名稱為八寶或八珍等。</SPAN>翻譯</SPAN></SPAN></SPAN>這些菜名時，應把這些用料的名稱統一起來，例如：木須肉；翡翠蝦仁，翡翠培根炒飯</SPAN>fried rice with bacon and mixed vegetables</SPAN> 翡翠燒麥</SPAN>steamed vegetable shaomai</SPAN>；芙蓉雞片，蟹肉芙蓉蛋</SPAN>crab meat with egg white.</SPAN>

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文章來源：碩博</SPAN>翻譯社</SPAN></SPAN></SPAN>
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