章节目录
目录 Table of Contents 翻译的原则 Principles of Translation ························ 第一章 中餐 Chinese Cuisine ·········································· 中国菜的分类 Classifications of Chinese Cuisine ············· 1. 八大菜系 Eight Famous Cuisines ············································· 1.1. 鲁菜 Lu Cuisine (Shandong Cuisine) ····································· 1.2. 川菜 Chuan Cuisine (Sichuan Cuisine) ·································· 1.3. 粤菜 Yue Cuisine (Guangdong Cuisine) ······························· 1.4. 闽菜 Min Cuisine (Fujian Cuisine) ········································· 1.5. 苏菜 Su Cuisine (Jiangsu Cuisine) ········································ 1.6. 浙菜 Zhe Cuisine (Zhejiang Cuisine) ···································· 1.7. 湘菜 Xiang Cuisine (Hunan Cuisine) ····································· 1.8. 徽菜 Hui Cuisine (Anhui Cuisine) ·········································· 2. 菜品分类 Types of Courses ····················································· 2.1. 凉菜类 Cold Dishes ······························································· 2.2. 热菜类 Hot Dishes ································································ 2.3. 汤羹粥煲类 Soups, Congees and Casseroles ······················ 2.4. 主食和小吃 Main Food and Snacks ······································ 第二章 西餐 Western Cuisine········································· 一、开胃菜（头盘及沙拉类）Appetizers and Salads ············ 二、汤类 Soups ········································································· 三、副菜 Entrées ······································································· 四、主菜 Main Courses ···························································· 五、配菜 Side Dishes ······························································ 六、甜点 Desserts ····································································· 第三章 饮品 Drinks ······························································ 一、酒精类饮品 Alcoholic Beverages ··································· 1. 国酒 Chinese Wines ································································ 2. 洋酒 Imported Wines ······························································· 2.1. 白兰地与威士忌 Brandy and Whisky ····································· 2.2. 金酒与朗姆酒 Gin and Rum ·················································· 2.3. 伏特加与龙舌兰 Vodka and Tequila ······································ 2.4. 利口酒和开胃酒 Liqueurs and Aperitifs ·········································· 2.5. 红酒 Red Wine ···················································································· 二、不含酒精类饮料 Non-Alcoholic Beverages ··················· 三、中国饮品文化 Chinese Drinking Culture ······················ 1. 中国茶文化 Chinese Tea Culture ············································· 2. 中国酒文化 Chinese Wine Culture············································ 附：中餐礼仪 Chinese Table Manner ···········································
内容简介
《美食译苑:中文菜单英文译法》饮食文化是中国优秀传统文化的重要组成部分，历史源远流长。全球化进程的深入推进，使中华美食走遍世界，享誉全球。多样的选材，独到的技法，精美的造型和丰富的口感，在不经意间向世人传递中华饮食文化的博大精深。
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