切煮前的准备工作去骨boning 例如，去骨鸭掌boned duck webs打鳞scaling 例如，去鳞鱼scaled fish剥/ 去皮skinning 例如，去皮田鸡skinned frogs脱壳shelling 例如，虾仁shelled shrimps腌制pickling 例如，咸酸菜pickled vegetables（ o/ C/ g3 X2 }7 e- Z , G. p' K# A# M% d5 J/ P# e/F0 r$ x" U! N. G2 V3 }$ E# r, w 常用刀法及用料形状（1）常用刀法） w,p5 X7 v8 W8 K, O:切片slice切丝shred切丁dice切柳fillet7 v! Z（ |* ]$ X2 L6 |+ c切碎mince 捣烂mash 酿入stuff（2）常用用料形状R9R%z! J% M& s+ t# x. Y"2 [肉/ 鱼片sliced meat/fish 或meat/fish slices肉丝shredded meat 或pork shreds肉/ 鸡丁diced pork/chicken 或meat/chicken cubes肉末minced meat肉丸meat balls肉馅meat filling% r+ w:g U% P2 H' x9 q$q+ O+ E6 b+ T7 j+ Y0 Q! r' |% L 中餐菜谱翻译法+ A% {2 h4d7 八-@% K* c# ~6 f （1）直译法。

英译时把对应的制作方法译出来，再以该菜的主要原料为中心词。

如：炖牛肉Stewed Beef# X）A% T/ s*S2L3 V3 D3 h（2）直译加注法。

英译时直接按中文菜名译出其意，然后再补充说明其内在含义。

如：狮子头Lion 'sHead—P—ork Meat Balls vegetables with brown sauce （3）意译法。

此法可分为三种情况：3 A* p/ d" |:D（ r U! K4 u7H5 H4 e#B; h#q+ Q7 V20 T+ X2 T.F. c% y2 m（ J% Z3 w） Y8 D$ d8 x&, t海米白菜Chinese Cabbage with Dried Shrimps鱼香肉丝Shredded Pork with Garlic Sauce2）作料+原料。

即把作料用作修饰语，放在中心词原料的前面。

如：! a3 q5 g:X5 l# D咖喱牛肉Curry Beef 古老肉Sweet & Sour Pork! e. R;'/ P.J* g 10 I3）以“实”对“虚”法。

即舍去中菜名里的喻义、夸张等说法而用平直、明白的英语译出。

如：# d;B& t$ @ F4 F8以财好市Black Moss Cooked with Oysters采凤喜迎春Baked Chicken and Fried Quail Eggs） [2 n2z- \+ b9 P蚂蚁上树Vermicelli with Spicy Minced Pork龙虎凤大烩Thick Soup of Snake, Cat and Chicken（4）“移花接木”法。

借用西方人熟悉并了解的欧洲菜名或主食名来译部分中菜名与少数主食，因为它们之间有许多相似之处。

译文地道、通俗易懂，能收到事半功倍的效果。

如：烤排骨Barbecued Spare Rib饺子Ch in ese-style Ravioli如：! d" j3 | ~9 e:J: e. g 'p4 O/ e*C O! b（ I; \（5）音译加释义法。

先按中文用拼音译出，然后再加以解释性的英译，使英译文保留点“中国味”。

包子Baozi——Stuffed Bun 馒头Mantou ——Steamed Bread（6）“随机应变”法：原料+ 地名+Style。

应用此法可以灵活地处理一些难以对付的地方风味特色。

如：广东龙虾Lobster Cantonese Style麻婆豆腐Bean Curd Sichuan Style, d H8 ]*J） M! m2 {. u/ E3 X! P中餐常见的烹调方法中菜的烹调方法至少有50 多种，但大体不离：煮（boili ng）、煲/ 炖（stewi ng）、烧/焖/ 烩（braisi 门§）、煎（frying）、炒（stir-frying）、爆（quick-frying）、炸（deep-fry山§）、扒（frying andsimmeri门9）、煽（saut e 血9、煨（simmeri门§）、熏（smoking）、烤（roasting/barbecu山§）、烘（bak"§）、蒸（steaming）、白灼（scalding）等基本方法。

9 H1 h+B, e:f9 \' {煮boiled 如“煮咸牛肉”（Boiled Corned Beef; |' y） s# o） z H9 }' a煲/炖stewed 如“清炖牛尾”（Stewed Ox Tail n Clear Soup%D. Y/ V! G*煎（pan-）fried 如“红烧牛蹄”（Braised Ox Trotters in Brown Sauce炒stir-fried 如“炒鸡丁”（Stir-Fried Chicken Dices炸deep-fried 如“炸大虾”（Deep-Fried Prawns）扒fried and simmered 如“虾子扒海参”( Fried and Simmered Sea Cucumber with Shrimp Roe)煽saut e e如干煽鳝鱼”(Saut e ed Eel SliCes煨simmered 女口煨牛肉”(Simmered Bee)焖braised 如黄酒焖猪排”(Braised Pork Chops in Rice Win)烩braised 如烩鸡丝”(Braised Chicken Shreds with Peas烘baked 如“烘鸽”( Baked Pigeon)$ S*M3 d; f9 c4 H:~% V5 O! r& f0 @" x) U+ w9 e% {. @# V4C+ m2 S+ L- E( f/ I0 x; U. i.h2z0 M8G! ?8 d; a爆quick-fried 如“葱爆羊肉”( Quick-Fried Lamb with Scallion in Ginger Sauce) : m% @. j0 B" v2 i5 ]- W蒸steamed 如“蒸鲜鱼”( Steamed Fresh Fis)h酱/ 醋marinated 如“酱鸡”( Marinated Chicken)卤spicy; stewed in gravy女口卤鸭”(Spicy DuckO'. {2?* g4涮instant-boiled 如“涮羊肉”( Instant-Boiled Mutton Slices)酿stuffed 如“酿青椒” (Stuffed Green Pepper)& p d+ J8 O- [- r f C& _- l" H" V) m3 i2 o- b烤roast; barbecued 如烤鹅”(Roast Goose清蒸steamed(in clear soup)如清蒸桂鱼”(Steamed Mandarin Fisf)清炖stewed in clear soup女口清炖甲鱼” (Stewed Turtle in Clear Soup白灼/嫩煮scalded如白灼海虾”(Scalded Prawns红烧braised in brown sauce 如“红烧蹄筋”(Braised Pork Tendon in Brown Sauce)干烧in pepper sauce女口干烧干贝” (Scallop in Pepper Sauc)麻辣with hot pepper 如“麻辣豆腐”( Bean Curd with Hot Pepper/Spice Bean Curd)酱爆in bean sauce如酱爆肉丁”(Diced Pork in Bean Sauc)鱼香in (spicy)garlic sauce如鱼香肉丝” (Shredded Pork in Garlic Sauc)糖醋with sweet and sour sauce女口糖醋排骨” (Spareribs with Sweet and Sour Sauce)- j/ D6 [% b! Q( s+ d) I+ s8 D6 Z3F) P) M5 ]- e宫保with chili and peanuts 如“宫保鸡丁”(Diced Chicken with Chili and Peanuts)脆皮crisp (in spicy sauce如脆皮鱼” (Crisp Fish$ m& |& T) _$ S7 X香酥crisp fried 如“香酥鸡”(Crisp Fried Chicken)焦熘fried in sauce 如焦溜鱼片”(Fried Fish Slices in Sauce甜酸sweet and sour如甜酸肉”(Sweet & Sour Pork胡辣with pepper and chili 如“胡辣海参”( Sea Slug with Pepper and Chi)li油淋drip-fried with oil 女口油淋兔”(Drip-Fried Rabbit with oil): D, l( E9F' B8 w" V. ]干煽dry-saut e e如干煽季豆”(Dry-Saut e ed String BeQns盐水boiled in salt water 女口盐水虾”(Boiled Shrimps in Salt Wate)7C;t:v/ z:Q/家常home style 如“家常豆腐”( Bean Curd Home Style)$ {0 A% | I5 |+ R& p+ i陈皮with spicy orange peel 如“陈皮鸡”(Chicken in Spicy Orange Pee)l回锅double-saut e 如回锅肉”(Double-Saut e ed Pork Slices五香spiced 如“五香牛肉”( Spiced Bee)f干炸dry deep-fried 如“干炸羊肉”(Dry Deep-Fried Lamb Breas)t软炸soft deep-fried 如“软炸里脊”( Soft-Fried Pork Fillet)) P0 M+ B" T#R, P9 m8 l1 f/ n) y$ |* t8 v3 [0 Y7 U' A! d:e0 H. J/ a6 g9 _, @; A3 L9N酥炸crisp deep-fried 如“酥炸羊脯”(Crisp Fried Lamb Breas)t铁扒grilled 如“铁扒乳鸽”(Grilled Baby Pigeon)烧烤roast 女口烤乳猪”(Roast Suckling Pig砂锅in casserole如砂锅鱼翅”(Shark' s Fin in Casse)lew9 X; J#p0 G1 o" R _7 P; X6 o" [串烤skewered 如“串烤羊肉青椒”( Skewered Mutton with Green Pepper) 锅巴with sizzling/crispy rice crust 女口锅巴海参”(Sea Slug with Sizzling/Crispy Rice Crus) 芙蓉with eggwhite 女口芙蓉海参”(Sea Cucumbers with Eggwhite5 r& [ ?# s& K9 i& U) z( Z) P& W; @* W:i麻酱with sesame paste女口麻酱海参”(Beche-de-mer with Sesame Paste三鲜with two other delicacies 如“三鲜海参”( Sea Cucumbers with Other Two Delicacies)醋溜saut e ed in vinegar sauce/graVy 醋溜白菜” (Saut e ed Cabbage in Vinegar Sauce/Gravy 糟熘in distilled grains sauce如糟溜鸡片” (Sliced Chicken in Distilled Grains Sauc)e 凉拌in soy sauce V “凉拌海蜇”( Jellyfish in Soy Sauce)酸辣hot and sour 如酸辣黄瓜” (Hot and Sour Cucumbe), e; m:\# 八* r- h:m( W5 O) Mu5 U1 u8 m2' u2 x. d$ N 姜汁in gin ger sauce 如姜汁扁豆” (Snap Beans in Ginger Sauc)e蚝油in oyster sauce女口蚝油香菇”(Mushrooms in Oyster Sauce蒜泥with mashed garlic 如蒜泥胡豆”(Broad Bea ns with Mashed Garlic& r. V& j, H% E什锦mixed; assorted 女口什锦丝冬粉”(Assorted Shreds with Vermicell)茄汁in tomato sauce 女口茄汁鸡脯”(Chicken Breast in Tomato Sauc)咖喱with curry 如“咖喱牛肉”( Fried Beef with Curry)八宝(stuffed)with eight delicacies 如“八宝鸡”( Chicken Stuffed with Eight Delicacies)葱爆quick-friedwithscallioningersauce 如“葱爆羊肉”( Quick- FriedLambwithScallioninGinger Sauc)e粉蒸steamed in rice flour 女口粉蒸牛肉”(Steamed Beef in Rice FloUr 奶油incream sauce女口奶油鱼肚” (Fried Fish Maw in Cream Sauc) 醉liquor-preserved 如“醉蟹”( Liquor-Preserved Crabs r, g+ n1 c* u* K:f3 'pie ~)7C0 K. G* c2 j0 a9 e- ]1 L5 p$X* [% f; M' M1 A*& S*x* P 木犀with scrambled eggs and fungus如木犀肉” (Fried Pork with Scrambled Eggs and Fungus 辣味in chili sauce女口辣味烩虾” (Braised Prawns in Chili Sauc r e : [ p t" ]+ m3 E; l+ j8 x+ I# U! u% e' r& S6 R( S" g9 W& p* s豆豉in black bean sauce如豆豉桂鱼” (Mandarin Fish in Black Bean Sauc) 黄焖braised in rice wine 如黄焖大虾”(Braised Prawns in Rice Win® 椒盐withpepper and salt 如椒盐排骨”( Spare Ribs with Pepper and Sa r lt 怪味multi-flavored 如怪味鸡”(Multi-flavored Chicken r% k3 I% V%; V( b& y8 D4 X) b( m+ I$ P; O。