中国“菜名”的翻译顺序及翻译方法

菜名翻译的字词顺序：

菜名翻译的一般顺序为：口感+烹法+主料+形状+with/and辅料（或with/in味汁）
一般，“烹法”用相应动词的过去分词形式，“形状”为名词形式时放主料后面，为过去分词形式时放主料前面
如: 仔姜烧鸡条 braised chicken fillet with tender ginger(烹法+主料+形状+辅料)
鱼香肉丝 fried shredded pork with Sweet and sour sauce（烹法+形状+主料+味汁）
香酥排骨crisp fried spareribs（口感+烹法+主料）
水煮嫩鱼 tender stewed fish（口感+烹法+主料）
青椒肉丝 Shredded pork and green pepper（形状+主料+辅料）
时蔬鸡片 sliced chichen with seasonal vegetables（形状+主料+辅料）
泡菜什锦 assorted pickles

菜名翻译常用字词：

与形状有关的

鸡丁chicken cubes
兔丁 diced rabbit
鸡片 sliced chicken
鸡片 chicken slices
鸡块 culets chicken
肉丝 shredded pork
肉蓉 minced pork

与烹法有关的：
一般烹饪方法均用作修饰语，故用其-ed形式。

卤 marinated
烤 roasted
煎 fried
烧 braised/stewed
焖 braised
煨 simmered
熏 smoked
腌 pickled/preserved/salted
炖/煲/烩 stewed
拌 mixed
蒸 steamed
炒 stir-fried
煮 boiled
爆/熘 quick-fried
炸 deep/dry-fried
软炸 soft-fried
白灼 scalding
捣烂 mashed
剁碎 minced
磨碎 ground
烘烤 toasted/baked
盐焗鸡 baked chicken in salt
卤鸭冷切 spicy marinated duck
乳猪拼盘 roast suckling pig
糖炒栗子 roasted chestnuts in sugar-coated heated sand
拔丝苹果 crisp（rock）sugar-coated apple
白斩鸡 boiled-sliced cold chicken
叉烧肉 grilled pork
回锅肉 twiced-cooked pork slices in hot sauce或boiled and fried pork slices
炒杂碎 chop suey
红烧肉 braised pork in brown sauce

与口感/味汁/辅料有关的：

酥/爽口 crisp
嫩 tender
香 fragrant
麻辣 with hot pepper and Chinese prickly ash
糖醋 in sweet and sour sauce
糖醋鱼 Sweet and sour fish
五香 spiced
蜜汁叉烧 honey-stewed BBQ Pork
蒜茸 garlic sauce
酱鸭 duck seasoned with soy sauce
素鸭 vegetarian duck
酱板鸭 spicy salted duck