菜名翻译的首要原则：“达意” principle: intelligibility and comprehensibility; retain cultural features when it is possible
菜名翻译的首要原则: “达意” principle: intelligibility and comprehensibility; retain cultural features when it is possible
5.3翻译要点Key points 5.3.1直译literal rendering 主要烹调方法：major ways of cooking 水煮的poached;boiled 涮的instant boiled 白灼的scalded 煎、炸的deep fried 炒、爆的sauteed(quick fried,stir fried): wok cooked 烧的braised 煲、焖、炖的stewed
5.3 翻译要点Key points 5.3.1 直译literal rendering 主要烹调方法：major ways of cooking 水煮的 poached; boiled 涮的 instant boiled 白灼的 scalded 煎、炸的 deep fried 炒、爆的 sautéed (quick fried, stir fried)； wok cooked 烧的 braised 煲、焖、炖的 stewed
炖、煨的simmered 卤、酱的spiced 蒸的steamed 烤的roast 烧烤的barbecued 铁板烧grilled 主要刀法：major ways of slicing 切片sliced t切丝shredded 切丁diced 切碎minced 切柳filleted
炖、煨的simmered 卤、酱的 spiced 蒸的 steamed 烤的 roast 烧烤的 barbecued 铁板烧 grilled 主要刀法：major ways of slicing 切片 sliced 切丝 shredded 切丁 diced 切碎 minced 切柳 filleted