2013-11-02 紅酒百科全書

菜單有些采取了音譯加描繪性說(shuō)明的方式。如麻婆豆腐被翻譯成了Mapo Tofu (Stir-Fried Tofu in Hot Sauce)，四喜丸子依然是“Four-Joy Meatballs”（四個(gè)高興的肉團(tuán)），不過(guò)特別加了補(bǔ)充說(shuō)明“Meat Balls Braised with Brown Sauce”。

有的采取了意譯，說(shuō)明了做法，如夫妻肺片的英文翻譯統(tǒng)一為Pork Lungs in Chili Sauce，清蒸童子雞為Steamed Spring Chicken。

奧運(yùn)英語(yǔ)小百科：《中文菜單英文譯法》

中餐 Chinese Food
冷菜類 Cold Dishes

白菜心拌蜇頭：Marinated Jellyfish and Chinese Cabbage in Vinaigrette
白靈菇扣鴨掌：Mushrooms with Duck Feet
拌豆腐絲：Shredded Tofu with Sauce
白切雞：Boiled Chicken with Sauce
拌雙耳：Tossed Black and White Fungus
冰梅涼瓜：Bitter Melon in Plum Sauce
冰鎮(zhèn)芥蘭：Chinese Broccoli with Wasabi
朝鮮辣白菜：Korean Cabbage in Chili Sauce
朝鮮泡菜：Kimchi
陳皮兔肉：Rabbit Meat with Tangerine Flavor

川北涼粉：Clear Noodles in Chili Sauce
刺身涼瓜：Bitter Melon with Wasabi
豆豉多春魚：Shisamo in Black Bean Sauce
夫妻肺片：Pork Lungs in Chili Sauce
干拌牛舌：Ox Tongue in Chili Sauce
干拌順風(fēng)：Pig Ear in Chili  Sauce
怪味牛腱：Spiced Beef Shank
紅心鴨卷：Sliced Duck Rolls with Egg Yolk
姜汁皮蛋：Preserved Eggs in Ginger Sauce
醬香豬蹄：Pig Feet Seasoned with Soy Sauce

醬肘花：Sliced Pork in Soy Sauce
金豆芥蘭：Chinese Broccoli with Soy Beans
韭黃螺片：Sliced Sea Whelks with Hotbed Chives
老北京豆醬：Traditional Beijing Bean Paste
老醋泡花生：Peanuts Pickled in Aged Vinegar
涼拌金針菇：Golden Mushrooms and Mixed Vegetables
涼拌西芹云耳：Celery with White Fungus
鹵水大腸：Marinated Pork Intestines
鹵水豆腐：Marinated Tofu
鹵水鵝頭：Marinated Goose Heads
鹵水鵝翼：Marinated Goose Wings

鹵水鵝掌：Marinated Goose Feet
鹵水鵝胗：Marinated Goose Gizzard
鹵水雞蛋：Marinated Eggs
鹵水金錢肚：Marinated Pork Tripe
鹵水牛腱：Marinated Beef Shank
鹵水牛舌：Marinated Ox Tongue
鹵水拼盤：Marinated Meat Combination
鹵水鴨肉：Marinated Duck Meat
蘿卜干毛豆：Dried Radish with Green Soybean
麻辣肚絲：Shredded Pig Tripe in Chili Sauce
美味牛筋：Beef Tendon

蜜汁叉燒：Honey-Stewed BBQ Pork
明爐燒鴨：Roast Duck
泡菜什錦：Assorted Pickles
泡椒鳳爪：Chicken Feet with Pickled Peppers
皮蛋豆腐：Tofu with Preserved Eggs
乳豬拼盤：Roast Suckling Pig
珊瑚筍尖：Sweet and Sour Bamboo Shoots
爽口西芹：Crispy Celery
四寶烤麩：Marinated Bran Dough with Peanuts and Black Fungus
松仁香菇：Black Mushrooms with Pine Nuts
蒜茸海帶絲：Sliced Kelp in Garlic Sauce

跳水木耳：Black Fungus with Pickled Capsicum
拌海螺：Whelks and Cucumber
五彩醬鵝肝：Goose Liver with White Gourd
五香牛肉：Spicy Roast Beef
五香熏干：Spicy Smoked Dried Tofu
五香熏魚：Spicy Smoked Fish
五香云豆：Spicy Kidney Beans
腌三文魚：Marinated Salmon
鹽焗雞：Baked Chicken in Salt
鹽水蝦肉：Poached Salted Shrimps Without Shell
糟香鵝掌：Braised Goose Feet in Rice Wine Sauce

釀黃瓜條：Pickled Cucumber Strips
米醋海蜇：Jellyfish in Vinegar
鹵豬舌：Marinated Pig Tongue
三色中卷：Squid Rolls Stuffed with Bean, Ham and Egg Yolk
蛋衣河鰻：Egg Rolls Stuffed with Eel
鹽水鵝肉：Goose Slices in Salted Spicy Sauce
冰心苦瓜：Bitter Melon Salad
五味九孔：Fresh Abalone in Spicy Sauce
明蝦荔枝沙拉：Shrimps and Litchi Salad
五味牛腱：Spicy Beef Shank
拌八爪魚：Spicy Cuttlefish

雞腳凍：Chicken Feet Galantine
香蔥酥魚：Crispy Crucian Carp in Scallion Oil
蒜汁鵝胗：Goose Gizzard in Garlic Sauce
黃花素雞：Vegetarian Chicken with Day Lily
姜汁鮮魷：Fresh Squid in Ginger Sauce
桂花糯米藕：Steamed Lotus Root Stuffed with Sweet Sticky Rice
鹵鴨冷切：Spicy Marinated Duck
松田青豆：Songtian Green Beans
色拉九孔：Abalone Salad
涼拌花螺：Cold Sea Whelks with Dressing
素鴨：Vegetarian Duck

醬鴨：Duck Seasoned with Soy Sauce
麻辣牛筋：Spicy Beef Tendon
醉雞：Liquor-Soaked Chicken
可樂(lè)蕓豆：French Beans in Coca-Cola
桂花山藥：Chinese Yam with Osmanthus Sauce
豆豉鯽魚：Crucian Carp with Black Bean Sauce
水晶魚凍：Fish Aspic
醬板鴨：Spicy Salted Duck
燒椒皮蛋：Preserved Eggs with Chili
酸辣瓜條：Cucumber with Hot and Sour Sauce
五香大排：Spicy Pork Ribs

三絲木耳：Black Fungus with Cucumber and Vermicelle
酸辣蕨根粉：Hot and Sour Fern Root Noodles
小黃瓜蘸醬：Small Cucumber with Soybean Paste
拌苦菜：Mixed Bitter Vegetables
蕨根粉拌蟄頭：Fern Root Noodles with Jellyfish
老醋黑木耳：Black Fungus in Vinegar
清香苦菊：Chrysanthemum with Sauce
琥珀核桃：Honeyed Walnuts
杭州鳳鵝：Pickled Goose, Hangzhou Style
香吃茶樹菇：Spicy Tea Tree Mushrooms
琥珀花生：Honeyed Peanuts

蔥油鵝肝：Goose Liver with Scallion and Chili Oil
拌爽口海苔：Sea Moss with Sauce
巧拌海茸：Mixed Seaweed
蛋黃涼瓜：Bitter Melon with Egg Yolk
龍眼風(fēng)味腸：Sausage Stuffed with Salty Egg
水晶蘿卜：Sliced Turnip with Sauce
臘八蒜茼蒿：Crown Daisy with Sweet Garlic
香辣手撕茄子：Eggplant with Chili Oil
酥鯽魚：Crispy Crucian Carp
水晶鴨舌：Duck Tongue Aspic
鹵水鴨舌：Marinated Duck Tongue

香椿鴨胗：Duck Gizzard with Chinese Toon
鹵水鴨膀：Marinated Duck Wings
香糟鴨卷：Duck Rolls Marinated in Rice Wine
鹽水鴨肝：Duck Liver in Salted Spicy Sauce
水晶鵝肝：Goose Liver Aspic
豉油乳鴿皇：Braised Pigeon with Black Bean Sauce
酥海帶：Crispy Seaweed
脆蝦白菜心：Chinese Cabbage with Fried Shrimps
香椿豆腐：Tofu with Chinese Toon
拌香椿苗：Chinese Toon with Sauce
糖醋白菜墩：Sweet and Sour Chinese Cabbage

姜汁蟄皮：Jellyfish in Ginger Sauce
韭菜鮮桃仁：Fresh Walnuts with Leek
花生太湖銀魚：Taihu Silver Fish with Peanuts
生腌百合南瓜：Marinated Lily Bulbs and Pumpkin
醬鴨翅：Duck Wings Seasoned with Soy Sauce
蘿卜苗：Turnip Sprouts
八寶菠菜：Spinach with Eight Delicacies
竹筍青豆：Bamboo Shoots and Green Beans
涼拌苦瓜：Bitter Melon in Sauce
芥末木耳：Black Fungus with Mustard Sauce
炸花生米：Fried Peanuts

小魚花生：Fried Silver Fish with Peanuts
德州扒雞：Braised Chicken, Dezhou Style
清蒸火腿雞片：Steamed Sliced Chicken with Ham
熏馬哈魚：Smoked Salmon
家常皮凍：Pork Skin Aspic
大拉皮：Tossed Mung Clear Noodles in Sauce
蒜泥白肉：Pork with Garlic Sauce
魚露白肉：Boiled Pork in Anchovy Sauce
醬豬肘：Pork Hock Seasoned with Soy Sauce
醬牛肉：Beef Seasoned with Soy Sauce
紅油牛筋：Beef Tendon in Chili Sauce

鹵牛腩：Marinated Beef Brisket in Spiced Sauce
泡椒鴨絲：Shredded Duck with Pickled Peppers
拌茄泥：Mashed Eggplant with Garlic
糖拌西紅柿：Tomato Slices with Sugar
糖蒜：Sweet Garlic
腌雪里蕻：Pickled Potherb Mustard
涼拌黃瓜：Cucumber in Sauce
熱菜 Hot Dishes
豬肉類 Pork
白菜豆腐燜酥肉：Braised Pork Cubes with Tofu and Chinese Cabbage
鮑魚紅燒肉：Braised Pork with Abalone

鮑汁扣東坡肉：Braised Dongpo Pork with Abalone Sauce
百葉結(jié)燒肉：Stewed Pork Cubes and Tofu Skin in Brown Sauce
碧綠叉燒肥腸：Steamed Rice Rolls with BBQ Pork Intestines and Vegetables
潮式椒醬肉：Fried Pork with Chili Soy Sauce，Chaozhou Style
潮式?jīng)龉吓殴牵篠pare Ribs with Bitter Melon，Chaozhou Style
豉油皇咸肉：Steamed Preserved Pork in Black Sauce
川味小炒：Shredded Pork with Vegetables, Sichuan Style
地瓜燒肉：Stewed Diced Pork and Sweet Potatoes
東坡方肉：Braised Dongpo Pork
冬菜扣肉：Braised Pork with Preserved Vegetables
方竹筍燉肉：Braised Pork with Bamboo Shoots

干煸小豬腰：Fried Pig Kidney with Onion
干豆角回鍋肉：Sautéed Spicy Pork with Dried Beans
干鍋排骨雞：Griddle Cooked Spare Ribs and Chicken
咕嚕肉：Gulaorou （Sweet and Sour Pork with Fat）
怪味豬手：Braised Spicy Pig Feet
黑椒焗豬手：Baked Pig Feet with Black Pepper
紅燒獅子頭：Stewed Pork Ball in Brown Sauce
脆皮乳豬：Crispy BBQ Suckling Pig
回鍋肉片：Sautéed Sliced Pork with Pepper and Chili
木耳肉片：Sautéed Sliced Pork with Black Fungus
煎豬柳：Pan-Fried Pork Filet

醬燒排骨：Braised Spare Ribs in Brown Sauce
醬豬手：Braised Pig Feet in Brown Sauce
椒鹽肉排：Spare Ribs with Spicy Salt
椒鹽炸排條：Deep-Fried Spare Ribs with Spicy Salt
金瓜東坡肉：Braised Dongpo Pork with Melon
京醬肉絲：Sautéed Shredded Pork in Sweet Bean Sauce
焗肉排：Baked Spare Ribs
咖喱肉松煸大豆芽：Sautéed Minced Pork with Bean Sprouts in Curry Sauce
臘八豆炒臘肉：Sautéed Preserved Pork with Fermented Soy Beans
臘肉炒香干：Sautéed Preserved Pork with Dried Tofu Slices
欖菜肉菘炒四季豆：Sautéed French Beans with Minced Pork and Olive Pickles

蘿卜干臘肉：Sautéed Preserved Pork with Dried Radish
毛家紅燒肉：Braised Pork，Mao’s Family Style
米粉扣肉：Steamed Sliced Pork Belly with Rice Flour
蜜汁火方：Braised Ham in Honey Sauce
蜜汁燒小肉排：Stewed Spare Ribs in Honey Sauce
木須肉：Sautéed Sliced Pork, Eggs and Black Fungus
南瓜香芋蒸排骨：Steamed Spare Ribs with Pumpkin and Taro
砂鍋海帶燉排骨：Stewed Spare Ribs with Kelp en Casserole
砂鍋排骨土豆：Stewed Spare Ribs with Potatoes en Casserole
什菌炒紅燒肉：Sautéed Diced Pork with Assorted Mushrooms
什菌炒雙脆：Sautéed Chicken Gizzard and Tripe with Assorted Mushrooms

手抓琵琶骨：Braised Spare Ribs
蒜香椒鹽肉排：Deep-Fried Spare Ribs with Minced Garlic and Spicy Salt
筍干燜腩肉：Braised Tenderloin （Pork） with Dried Bamboo Shoots
臺(tái)式蛋黃肉：Steamed Pork with Salted Egg Yolk, Taiwan Style
碳燒菠蘿骨：BBQ Spare Ribs with Pineapple
碳燒排骨：BBQ Spare Ribs
糖醋排骨：Sweet and Sour Spare Ribs
鐵板咖喱醬燒骨：Sizzling Spare Ribs with Curry Sauce
鐵板什錦肉扒：Sizzling Mixed Meat
無(wú)錫排骨：Fried Spare Ribs, Wuxi Style
 
鮮果香檳骨：Spare Ribs with Champagne and Fresh Fruit
咸魚蒸肉餅：Steamed Pork and Salted Fish Cutlet
香蜜橙花骨：Sautéed Spare Ribs in Orange Sauce
湘味回鍋肉：Sautéed Pork with Pepper, Hunan Style
蟹湯紅燜獅子頭：Steamed Pork Ball with Crab Soup
雪菜炒肉絲：Sautéed Shredded Pork with Potherb Mustard
油面筋釀肉：Dried Wheat Gluten with Pork Stuffing
魚香肉絲：Yu-Shiang Shredded Pork （Sautéed with Spicy Garlic Sauce）
孜然寸骨：Sautéed Spare Ribs with Cumin
走油蹄膀：Braised Pig’s Knuckle in Brown Sauce
火爆腰花：Sautéed Pig’s Kidney

臘肉炒香芹：Sautéed Preserved Pork with Celery
梅櫻小炒皇：Sautéed Squid with Shredded Pork and Leek
糖醋里脊：Fried Sweet and Sour Tenderloin （Lean Meat）
魚香里脊絲：Yu-Shiang Shredded Pork （Sautéed in Spicy Garlic Sauce）
珍菌滑炒肉：Sautéed Pork with Mushrooms
什燴肉：Roast Pork with Mixed Vegetables
芥蘭肉：Sautéed Pork with Chinese Broccoli
子姜肉：Sautéed Shredded Pork with Ginger Shoots
辣子肉：Sautéed Pork in Hot Pepper Sauce
咖喱肉：Curry Pork
羅漢肚：Pork Tripe Stuffed with Meat

水晶肘：Stewed Pork Hock
九轉(zhuǎn)大腸：Braised Intestines in Brown Sauce
鍋燒肘子配餅：Deep-Fried Pork Hock with Pancake
兩吃干炸丸子：Deep-Fried Meat Balls with Choice of Sauces
腐乳豬蹄：Stewed Pig Feet with Preserved Tofu
豆豉豬蹄：Stewed Pig Feet with Black Bean Sauce
木耳過(guò)油肉：Fried Boiled Pork with Black Fungus
海參過(guò)油肉：Fried Boiled Pork with Sea Cucumber
蒜茸腰片：Sautéed Pork Kidney with Mashed Garlic
紅扒肘子：Braised Pork Hock in Brown Sauce

芫爆里脊絲：Sautéed Shredded Pork Filet with Coriander
醬爆里脊絲配餅：Fried Shredded Pork Filet in Soy Bean Paste with Pancake
溜丸子：Sautéed Fried Meat Balls with Brown Sauce
燴蒜香肚絲：Braised Pork Tripe Shreds with Mashed Garlic in Sauce
四喜丸子：Four-Joy Meatballs （Meat Balls Braised with Brown Sauce）
清炸里脊：Deep-Fried Pork Filet
軟炸里脊：Soft-Fried Pork Filet
尖椒里脊絲：Fried Shredded Pork Filet with Hot Pepper
滑溜里脊片：Quick-Fried Pork Filet Slices with Sauce
銀芽肉絲：Sautéed Shredded Pork with Bean Sprouts
蒜香燴肥腸：Braised Pork Intestines with Mashed Garlic

尖椒炒肥腸：Fried Pork Intestines with Hot Pepper
溜肚塊：Quick-Fried Pork Tripe Slices
香辣肚塊：Stir-Fried Pork Tripe Slices with Chili
芫爆肚絲：Sautéed Pork Tripe Slices with Coriander
軟溜肥腸：Quick-Fried Pork Intestines in Brown Sauce