龙岩菜肴的英译实践

龙岩菜肴的英译实践

祝文金

龙岩技师学院 福建龙岩  364000

摘 要：本文的翻译实践是在德国功能主义翻译目的论的指导下，遵循忠实、简洁连贯、文化传播的翻译原则，将菜肴按传统的分类法，分为写实和写意型的两种类型，并对此分别采取直译和音译加释译的方法，发挥译者主体创造性，为龙岩县域的特色菜肴译出合适的英译名。

关键词：龙岩菜肴；英译；实践

一、新罗丰收菜

发财太平宴Faicai Taipingyan-- Fried Quail Egg & Cauliflower Soup with Mushroom (Prosperous business & Peace to Everyone);万安风鸭Steamed Duck，Wan’an Style;清汤粉Poached Rice Noodles in Clear Soup;洋鱼Yangyu-- Steamed Pork Mince with Small Shrimps, Longyan Style（abundance of the banquet）;槟榔芋猪脚 Stewed Pig Feet with Areca Taro;新罗一品汤（莲藕花生山麻鸭）XinluoTop Class Soup-- Stewed Duck with Lutos Roots & Peanuts in Casserole;萝卜焖牛腩 Stewed Beef Brisket & Turnip;沉缸酒蒸鸡（姜鸡）Steamed Chicken in Rice Wine;新罗风味小吃拼盘Xinluo Assorted Sweets (Sugar-coated rice cakes, Pork Cubes,, wedding cakes);香八宝饭Eight Delicacies Rice;松子鱼Songzi Yu ---Braised grass carp in pine nut shape;适中炆肉 Simmered Pork，Shizhong Style;万安红菇豆腐煲Stewed Tofu with Wan’an Russula in Casserole;龙岩鱼丸汤 Longyan Fish Balls Soup;筒骨芥菜笋Stewed Pork Bone with Bamboo Shoots & Chinese Broccoli

二、永定牛犇菜

小菜拼盘Side Dish (pig head skin , ox skin & duck webs);土楼雄风Ox-tail Soup—with the function of nourishing the stomach & kidney;芋子包Yuzibao—Taro baozi stuffed with minced pork, mushroom, small shrimps & bamboo shoots;干蒸大盘菜Steamed Assorted Dried Vegetables;盐水鸭Duck Cooked in Brine;猪八脆Zhubacui— Stir-fried entrails of pig;永定梅菜扣肉Steamed Pork with Preserved Vegetables;牛肉丸番鸭汤Stewed Duck with Beef Meatballs;永定风味小吃拼盘Yongding Assorted Snacks -- Sugar-coated rice cake & pork intestines rice cake;白灼牛肚尖Scalded Beef Tripe;高陂线面 Gaobei Sautéed Rice Noodles;黄焖龙湖鲤 Stewed River Carp in Brown Sauce;下洋炒发粄 Xiayang Stir-fried Rice Roll

三、上杭胜利菜

开路先锋餐前小菜Side dishes (Pickled turnip with shredded ginger, white lentils with black plum, original dried Tofu, Tingjiang small loach, pickled locust pig skin, etc);老家米粿Home-Style Rice Cakes( meatball, fried rice cake, glutinous rice dumping);客家兜汤 Beef Soup, Hakka Style;湖洋蒸鸡 Huyang Steamed Chicken;家乡大锅肉 Country-Style Stewed Pork;连年有余Niannian Youyu —Lotus roots with fish(Surplus year after year);客家酒香鸭Duck in Rice Wine, Hakka Style;山苍子根蒸猪蹄Steamed Pork Trotters with Chinese Herbs;红菇焖旧县豆腐Stewed Russula with

Jiuxian Tofu;老萝卜鸭汤Turnip Duck Soup;客家玉粉Stir-fried Tapioca Vermicelli , Hakka Style;冬笋腊肉炒芥菜 Sautéed Preserved Pork with Chinese Broccoli & bamboo shoots;中都炒杂 Stir-fried Entrails of Pig, Zhongdu Style;老家山野菜Sautéed Native Wild Herbs

四、长汀县-汀州官府菜

长汀开胃菜（豆腐干、腌黄瓜、荞头）Changting Appetizers (dried tofu, pickled cucumber &Chinese bulbous onion);白斩河田鸡Sautéed Hetian Chicken in Ginger & Shallot Sauce;长汀鸭子粥Duck Meat Congee;麒麟脱胎Stewed Pork Tripe with Black-bone Chicken, Captive Dove,Sparrow & Wild Ginseng;虎皮肉Deep-fried Pork Belly;汀州泡猪腰Pig Kidney in Thick Soup;甲鱼游江Stewed Turtle Soup;淡脯汆肉Lean Meat & Egg Soup;上汤腐竹Braised Tofu Skin in Broth;

五、结束语

菜肴名称的英译活动是一项文化的沟通与交流活动，承载着一个地域的文化特征，因此翻译要做到规范适当。本文对写实的菜肴采取直译法，将菜肴的基本食材、形状、烹饪方法等信息直白的体现出现，让受众对菜肴一览众山小；同时，对于富有文化寓意的采用音译和注释法，保留龙岩地域的菜肴文化，增加语言的美感，让受众易于记住龙岩菜肴名称，让龙岩菜肴美名传播。

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