中國菜標準英文翻譯九----海鮮類熱菜3

　　如果你經(jīng)常注意菜單上的英文，也許你就會看到那種把夫妻肺片翻譯成丈夫和妻子的肺切片的譯法。這樣的東西老外看了肯定是不敢吃的。一起來看看官方推出的菜單翻譯吧!下面的主要菜品是熱菜類(海鮮類).

　　海鮮類　Seafood

　　清蒸石斑(桂魚、左口魚、鱸魚、加吉魚、鱒魚) ：Steamed Sea Bass(Mandarin/ Flatfish/ Perch/ Sea Bream/ Bulltrout)

　　油浸石斑(桂魚、左口魚、鱸魚、加吉魚、鱒魚) ：Marinated Sea Bass (Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout)in Oil

　　醋烹石斑(桂魚、左口魚、鱸魚、加吉魚、鱒魚)　 ：Fried Sea Bass(Mandarin / Flatfish / Perch/ Sea Bream/ Bulltrout)with Vinegar Sauce

　　豉汁蒸石斑(桂魚、左口魚、鱸魚、加吉魚、鱒魚) ：Steamed Sea Bass (Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout)with Black Bean Sauce

　　紅燒石斑(桂魚、左口魚、鱸魚、加吉魚、鱒魚) ：Braised Sea Bass (Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout)in Brown Sauce

　　五柳燒石斑(桂魚、左口魚、鱸魚、加吉魚、鱒魚) ：Braised Sea Bass(Mandarin/Flatfish/ Perch/ Sea Bream / Bulltrout) with Trimmings

　　青蒜豆油燒石斑(桂魚、左口魚、鱸魚、加吉魚、鱒魚) ：Braised Sea Bass(Mandarin/Flatfish / Perch/ Sea Bream/ Bulltrout)with Green Garlic

　　鱒魚刺身 ：Sliced Raw Bulltrout

　　豉汁蒸九孔 ：Steamed Abalone with Black Bean Sauce

　　蒜蓉蒸九孔 ：Steamed Abalone with Chopped Garlic

　　蔥油九孔 ：Abalone in Scallion Oil

　　香糟焗龍蝦 ：Baked Lobster in Rice Wine Sauce

　　奶油焗龍蝦 ：Baked Lobster with Fresh Cream

　　醬爆龍蝦 ：Stir-Fried Lobster with Soy Bean Paste

　　生蒸龍蝦 ：Steamed Lobster

　　三鮮海參 ：Sea Cucumber with Three Delicacies

　　白扒魚肚 ：Braised Fish Maw in White Sauce

　　山東濃汁魚翅撈飯 ：Shan Dong Shark’s Fin in Soup with Stewed Rice

　　鮑汁海鮮燴飯 ：Seafood and Rice in Abalone Sauce

　　黃燜魚翅 ：Braised Shark’s Fin in Yellow Wine Sauce

　　全家福 ：Stewed Assorted Delicacies

　　干焅魚翅 ：Stewed Shark’s Fin

　　白扒魚翅 ：Braised Shark’s Fin in White Sauce

　　紅扒魚翅 ：Braised Shark’s Fin in Brown Sauce

　　燒山藥海參 ：Braised Sea Cucumber with Chinese Yam

　　蔥燒海參鮑魚 ：Braised Sea Cucumber and Abalone with Scallion

　　蔥燒海參牛蹄筋 ：Braised Sea Cucumber and Ox Tendon with Scallion

　　燒蝦球海參 ：Stewed Sea Cucumber and Shrimp Balls

　　醋椒活草魚 ：Consommé of Grass Carp with Vinegar and Pepper, Live Style

　　糟溜活桂魚 ：Sautéed Mandarin Fish with Rice Wine Sauce, Live Style

　　清炒大龍蝦 ：Sautéed Lobster

　　椒鹽基圍蝦 ：Deep-Fried Shrimps with Spicy Salt

　　清炒蝦仁 ：Sautéed Shelled Shrimp

　　干燒蝦仁 ：Dry-Braised Shelled Shrimp

　　豆豉大龍蝦 ：Stir-Fried Lobster with Black Bean Sauce

　　百合蝦球 ：Sautéed Prawn with Lily Bulbs

　　干燒蝦球 ：Dry-Braised Prawn

　　炸烹蝦球 ：Quick-Fried Prawn with Sauce

　　豆豉蝦球 ：Stir-Fried Prawn with Black Bean Sauce

　　翡翠蝦球 ：Stir-Fried Prawn with Vegetables

　　炸鳳尾蝦 ：Deep-Fried Phoenix-Tailed Prawns

　　扒魚肚白菜心 ：Sautéed Fish Maw with Chinese Cabbage

　　扒魚肚油菜心 ：Sautéed Fish Maw with Shanghai Greens

　　蠔油小鮑 ：Sautéed Abalone with Oyster Sauce

　　扒鮑魚菜心 ：Sautéed Abalone with Shanghai Greens

　　扒四寶 ：Sautéed Four Delicacies in Sauce

　　軟炸蝦仁 ：Soft-Fried Shrimps with Egg

　　糟燴蝦仁 ：Braised Shelled Shrimps with Rice Wine Sauce

　　蘭花雙味蝦仁 ：Stir-Fried Two Taste Shelled Shrimps with Broccoli

　　清炒鮑貝 ：Sautéed Abalone and Scallop

　　芙蓉三鮮 ：Three Delicacies with Egg White

　　雙味軟炸鮮貝 ：Soft-Fried Scallop in Two Taste

　　炸烹鮮貝 ：Quick-Fried Scallop with Sauce

　　清炒貝仁 ：Sautéed Scallops

　　賽螃蟹 ：Crab-Flavor Fish

　　芫爆鱔魚片 ：Sautéed Eel Slices with Coriander

　　糟溜鱈魚 ：Sautéed Codfish Filets with Rice Wine Sauce

　　咭汁魚片 ：Stir-Fried Fish Filets in Catsup

　　糟溜三白 ：Sautéed Three White Slices (Chicken, Fish and Bamboo Shoots) with Rice Wine Sauce

　　爆炒鱔魚絲 ：Stir-Fried Shreded Eel

　　醋椒活桂魚 ：Consommé of Mandarin Fish with Vinegar and Pepper, Live Style

　　蔥油活桂魚 ：Steamed Mandarin Fish with Scallion Oil, Live Style

　　山東家常燜桂魚 ：Braised Mandarin Fish in Brown Sauce, Shandong Style

　　蔥油潑多寶魚 ：Steamed Turbot with Scallion Oil

　　蔥油潑牙片魚 ：Steamed Olive Flounder with Scallion Oil

　　干燒牙片魚 ：Dry-Braised Olive Flounder in Brown Sauce

　　蔥油潑石斑魚 ：Steamed Sea Bass with Scallion Oil

　　清蒸閘蟹 ：Steamed River Crab

　　罐燜鴨絲魚翅 ：Stewed Shark’s Fin with Shredded Duck

　　刺參扣鴨掌 ：Braised Duck Feet with Sea Cucumber

　　鴨汁鮮鳧烏龍 ：Braised Duck Meat with Sea Cucumber

　　鴨湯醋椒魚 ：Vinegar-Flavored Braised Mandarin Fish in Duck Bone Soup

　　魚香明蝦球 ：Yu-Shiang Prawns (Sautéed with Spicy Garlic Sauce)

　　香辣脆鱔 ：Deep-Fried Eel in Hot Spicy Sauce

　　老醋蟄頭 ：Jellyfish with Black Vinegar

　　王府穌魚 ：Deep-Fried Fish with Soya Sauce

　　家常臊子海參 ：Stir-Fried Sea Cucumber and Minced Pork in Chili Bean Paste

　　宮保帶子 ：Kung Pao Scallops

　　XO醬鮮椒煎帶子 ：Fried Scallops with XO Sauce

　　清湯竹蓀海參 ：Braised Bamboo Fungus and Sea Cucumbers

　　桂魚(干燒，清蒸，酸湯，椒鹽) ：Mandarin Fish(Dry-Braised with Chili Sauce/Steamed/ Boiled in Sour-Soup/Fried with Spicy Salt)

　　東坡銀鱈魚 ：Steamed Codfish with Preserved Vegetables

　　草魚(干燒，清蒸，水煮，酸菜) ：Grass Carp(Dry-Braised with Chili Sauce/ Steamed/ Poached/ Boiled with Pickled Cabbage and Chili)

　　宮保大蝦肉 ：Kung Pao Prawn Meat

　　魚香大蝦肉 ：Yu-Shiang Prawn Meat (Sautéed with Spicy Garlic Sauce)

　　頂級6頭鮑/王府極品鮑/王府一品鮑 ：Braised Supreme Abalone

　　蟹黃金鉤翅 ：Shark’s Fin Soup with Crab Roe

　　泡菜魚翅羹 ：Shark’s Fin Soup with Pickles

　　肉末遼參 ：Braised Sea Cucumber with Minced Pork

　　鮑汁扒裙邊 ：Braised Soft Turtle Rim with Abalone Sauce

　　濃湯裙邊 ：Turtle Rim Soup

　　濃湯魚唇 ：Fish Lips Soup

　　濃湯四寶 ：Seafood Soup

　　青元燴鮮蝦 ：Braised Prawns with Peas

　　酸辣蜇頭花 ：Hot and Sour Jellyfish

　　辣炒墨魚竹百葉 ：Stir-Fried Spicy Cuttlefish and Tofu Skin

　　水煮明蝦 ：Poached Prawns

　　椒香鱔段 ：Stir-Fried Eel with Peppers

　　鍋巴海三鮮 ：Sizzling Assorted Seafood with Crispy Rice

　　板栗燒鱔段 ：Braised Eel with Chestnuts

　　碧綠椒麻魚肚 ：Braised Fish Maws and Vegetables with Pepper and Chili

　　上湯焗龍蝦 ：Lobster Poached in Chicken Consommé

　　蒜蓉蒸龍蝦 ：Steamed Lobster with Chopped Garlic

　　椒鹽蟹 ：Fried Crab with Spicy Salt

　　咖喱蟹煲 ：Curry Crabs en Casserole

　　菜遠蝦球 ：Sautéed Prawn with Shanghai Greens

　　點桃蝦球 ：Walnut Shrimps

　　油泡蝦球 ：Crystal Prawn

　　檸檬蝦球 ：Sautéed Prawn with Lemon

　　四川蝦球 ：Stir-Fried Prawn, Sichuan Style

　　豆瓣醬鮮魷 ：Sautéed Squid with Soy Bean Paste

　　韭王象拔蚌 ：Sautéed Chive with Geoduck Clam

　　韭王花枝片 ：Sautéed Chive with Squid

　　豉汁炒三鮮 ：Sautéed Mixed Seafood with Black Bean Sauce

　　馬拉盞炒魷魚 ：Sautéed Squid with Shrimp Paste

　　雙菇鮮帶子 ：Sautéed Fresh Scallop with Mushrooms

　　豉汁炒大蜆 ：Sautéed Clam with Black Bean Sauce

　　蔥姜生蠔 ：Sautéed Oyster with Ginger and Scallion

　　豉汁炒青口 ：Sautéed Mussel with Black Bean Sauce

　　豉汁豆腐蒸帶子 ：Steamed Scallop and Tofu in Black Bean Sauce

　　清蒸蒜蓉帶子 ：Steamed Scallop with Chopped Garlic

　　豉汁煎焗塘虱 ：Pan-Fried Catfish with Black Bean Sauce

　　蒸金錢片塘虱 ：Steamed Catfish

　　辣汁串燒魚 ：Fish Kebab with Chili Sauce

　　西蘭炒雪魚球 ：Sautéed Codfish Balls with Broccoli

　　菜遠石斑球 ：Sautéed Sea Bass Balls with Shanghai Greens

　　油泡石斑球 ：Fried Sea Bass Balls

　　川味石斑球 ：Sea Bass Balls, Sichuan Style

　　咕嚕石斑球 ：Sweet and Sour Sea Bass Balls

　　魚腐扒菜膽 ：Braised Fish Curd with Shanghai Greens

　　菜膽肘子燉海中寶 ：Double-Boiled Fish Maw, Sea Cucumber and Ham with Cabbage

　　冬草花燉海星 ：Stewed Starfish with Aweto

　　洋蔥煮魚 ：Boiled Fish with Onion

　　干炸多春魚 ：Deep-Fried Shisamo

　　欖仁炒魚環(huán) ：Sautéed Minced Dace with Olive Seeds

　　京醬龍蝦球 ：Lobster Balls in Sweet Bean Sauce

　　醬油蟹 ：Fried Crabs with Soy Sauce

　　醋溜蟹 ：Sautéed Crabs with Sour Sauce

　　清湯蟹肉 ：Crab Meat in Broth

　　黑椒鱔球 ：Sautéed Eel Balls with Black Pepper

　　香辣芙蓉魚 ：Spicy Fish Filets with Egg White

　　水煮魚 ：Fish Filets in Hot Chili Oil

　　香煎黃板刁 ：Pan-Fried Catfish

　　鍋仔魚籽 ：Stewed Fish Roe

　　清蒸武昌魚 ：Steamed Wuchang Fish

　　紅燒帶魚 ：Braised Ribbonfish in Brown Sauce

　　酸湯魚 ：Fish in Sour Soup

　　百花釀露筍 ：Steamed Asparagus with Minced Shrimp

　　石缽XO醬水晶粉 ：Braised Sheets of Starch with XO Sauce in Stone Pot

　　翅湯青瓜蝦球 ：Cucumber and Prawn in Shark’s Fin Soup

　　XO醬爆北極裙 ：Quick-Fried Fringe Shell with XO Sauce

　　蜜豆百合炒魚菘 ：Sautéed Fish Floss with Sweetened Beans and Lily Bulbs

　　石缽蟹黃豆腐 ：Stewed Crab Roe and Tofu in Stone Pot

　　芥蘭鮮魷 ：Sautéed Squid with Chinese Broccoli

　　花椒甲魚 ：Turtle with Sichuan Pepper

　　泡椒甲魚 ：Turtle with Pickled Peppers

　　酸辣鯰魚 ：Hot and Sour Catfish

　　糊辣基圍蝦 ：Fried Shrimp with Hot Pepper

　　鐵板餅子燜魚 ：Pancake with Braised Fish

　　木瓜魚翅 ：Shark’s Fin with Papaya

　　蠔皇鮑魚 ：Braised Abalone in Oyster Sauce

　　鮑汁扒鮑貝 ：Braised Abalone in Abalone Sauce

　　黑椒蠶豆炒雙鮑 ：Sautéed Abalones with Black Pepper and Broad Beans

　　西法大蝦 ：Prawns Cooked in Western Style

　　澳帶燴魚肚 ：Braised Fish Maw with Scallops

　　韭香武昌魚 ：Wuchang Fish with Leeks

　　腰果鮮蝦仁 ：Sautéed Shelled Shrimps with Cashew Nuts

　　烤鯰魚 ：Roasted Fresh Catfish

　　水煮鮮魷 ：Fresh Squid in Hot Chili Oil

　　酸辣鱔絲 ：Hot and Sour Shredded Eel

　　野山珍鱸魚 ：Perch with Mushrooms

　　清蒸大閘蟹 ：Steamed Dazha Crabs

　　白灼蝦 ：Scalded Prawns

　　醉蟹 ：Liquor-Soaked Crabs

　　太白竹簍蝦 ：Taibai Prawns in Bamboo Basket

　　海參鍋巴 ：Sea Cucumber with Crispy Rice

　　雞茸魚翅 ：Shark’s Fin with Minced Chicken

　　松子黃魚 ：Yellow-Fin Tuna with Pine Nuts

　　紅油魚肚 ：Fish Maw in Chili Sauce

　　茄汁魚片 ：Fish Filets with Tomato Sauce

　　黃酒脆皮蝦仁 ：Crispy Shrimps with Yellow Wine Sauce