汆鲫鱼萝卜丝 --- quick boiled crucian carp with shredded turnip;

concerning stewing (煲、炖、焖)

Stewing usually means cooking fish, meat, vegetables etc. slowly in simmering water,

gravy or mixedingredients in a closed container. For instance:

甲鱼裙边煨肥猪肉--- stewed calipash and calipee with fat pork

虾仁扒豆腐 --- stewed shelled shrimps and tofu

鱼圆烧海参 --- stewed sea cucumbers with fish balls

炖栗子鸡 --- stewed chicken with chestnuts and green pepper

烧青衣鱼头 --- stewed green wrasse head;

Strategies for Translating Chinese Dish Names

Concerning the cultural disparities, the translator should adopt the proper strategies so as

to make his versionmore understandable and acceptable.

Literal translation

Literal translation is a strategy frequently used in translating Chinese dish names. When

the target readerunderstands the information in the source text easily and clearly, the dish names may be translated literally.Most of the Chinese dishes are named after cooking methods, cooking utensils, ingredients, etc., the dishnames may be translated word-by-word. We may divide the dish names into several categories:

concerning boiling (煮)

Boiling includes instant boiling (即煮即食) and quick boiling (快煮). Hot pot belongs to

instant boiling.Quick boiling means pouring the boiled soup on the utensil with food or pouring the food into boiled water andthen heating it, using small fire. For example:

盐水虾 --- boiled shrimps with shell in salt water

煮羊腿 --- boiled leg of mutton

葱油白鸡 --- boiled chicken with scallions

涮羊肉 --- instant boiled mutton

汆鲫鱼萝卜丝 --- quick boiled crucian carp with shredded turnip;

concerning stewing (煲、炖、焖)

Stewing usually means cooking fish, meat, vegetables etc. slowly in simmering water,

gravy or mixedingredients in a closed container. For instance:

甲鱼裙边煨肥猪肉--- stewed calipash and calipee with fat pork

虾仁扒豆腐 --- stewed shelled shrimps and tofu

鱼圆烧海参 --- stewed sea cucumbers with fish balls

炖栗子鸡 --- stewed chicken with chestnuts and green pepper

烧青衣鱼头 --- stewed green wrasse head;

Concerning braising (烧) and braising with soy sauce (红烧)

Braising refers to cooking meat or vegetables slowly with gravy or other soup in a closed

container until themeat turns brown.

干烧四季豆 --- braised green bean

鱼香茄子 --- braised egg plant

鸡翼鲍鱼片 --- braised abalone with chicken wings

辣味烩虾 --- braised prawns with chili sauce

烧元鱼 --- braised soft-shelled turtle

红烧牛尾 --- braised ox tail with brown sauce;