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Off topic: 翻译与美食 (Translation and Gourmet Food) 스레드 게시자: Chinoise
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Chinoise 
Local time: 03:13
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주제 스타터
还是chance水平高！我比较喜欢“黑茶藨子果甜酒”和“黑茶藨子(甜)酒”这两种译法。 “黑茶藨子果浓甜酒”在表达上有点繁琐。
看来“黑茶藨子”=“黑醋栗”
www.shaojiu.com/post_6_2268_1.html
chance wrote:
是一个女孩翻译，我修改后，又和一个汉译法的同事商量修改的，
我们原来译为：黑茶藨子果甜酒
他给修改为：黑茶藨子果浓甜酒，更能体现出Crème
上海的法汉大词典译为：黑茶藨子(甜)酒
[修改时间：2006-10-10 18:21]
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Chinoise
Local time: 03:13
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주제 스타터 | 勉强答出这七道题（Chinese>English)，还请大家多多赐教： | Oct 10, 2006 |
1．沙锅酸梅鹅---？
2．鱼腐扒菜胆--- Fish curds with vegetables
3．蚝汁焗鹌鹑--- Stewed quail in oyster sauce
4．凤城酿鲮鱼--- Fengcheng stuffed dace
5．香鱼煎肉饼--- Fried fish cutlet
6．津菜鱼青卷--- Tianjin Vegetable and fish rolls
7．凤城小炒皇----Mixed meat with peanuts ( www.fane.cn/forum_view.asp?forum_id=18&view_id=26248&page=2)
8．煎焗鱼嘴------Fried and stewed fish mouths(heads？）
pkchan wrote:
機械化翻譯的答案是﹕
1．沙锅酸梅鹅= Earthen pot dark plum goose
2．鱼腐扒菜胆= The fish digs up the vegetable gallbladder
3．蚝汁焗鹌鹑=Oyster juice 焗quail
4．凤城酿鲮鱼=Fengcheng ferments the dace fish
5．香鱼煎肉饼 =The ayu fries meat patty
6．津菜鱼青卷 =Tianjin vegetable fish blue volume
7．凤城小炒皇=Fengcheng slightly fries emperor
8．煎焗鱼嘴=Fries 焗the fish mouth
DISAGREEDISAGREEDISAGREEDISAGREEDISAGREE。。。ETC
[Edited at 2006-10-10 01:51]
[修改时间：2006-10-10 18:56]
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wherestip
미국
Local time: 01:13
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wherestip
미국
Local time: 01:13
중국어에서 영어
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wherestip
미국
Local time: 01:13
중국어에서 영어
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wherestip
미국
Local time: 01:13
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redred
중국
Local time: 14:13
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pkchan wrote:
便知譯人苦了。不過，包裝上的圖片，往往與內裡東西不符，誰知，肉、菜、蔥早已磨成粉。什麼紅燒牛肉麵，回鍋肉麵，都是無料到，假的，但總比畫餅充饑好。
误导消费者，欺骗吃客的心。
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Wenjer Leuschel (X)
대만
Local time: 14:13
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wherestip wrote:
To quote a saying that was posed as a recent KudoZ question: if it looks like a duck, and quacks like a duck, it is a duck. That's why I called them the way I did: 炸酱面 and pork chops. 
既然有狗爬泳式，有鴨分類式也就不足為奇了。我很難談美食，因為我平常根本不注意吃些什麼，但還知道什麼好吃，什麼適合胃口和體質。嗯，炸醬麵不錯，跟滷肉飯的做法差不多。But it quacks when you get some wrong ingredients.
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這就是旺角(其實是太子站)差館對面的南風餐廳啦
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pkchan
미국
Local time: 02:13
회원(2006)
영어에서 중국어
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| Why do Americans not eat duck? | Oct 11, 2006 |
How Much Duck & Goose Are Consumed?
Today Americans consume about .34 (1/3 pound) of duck per person yearly, down from .44 pound in 1986. Consumption of goose is less.
美國人吃雞多，吃鴨少。接近華人圈子的美國人，開始喜歡港式燒鴨，北京鴨太貴，其實，這裡的所謂北京鴨，是用港式燒鴨，當著你面前片開而已，亦都是廣東人吃多。在公園， 凡有水的地方，滿是CANADIAN GEESE，體形大，造成不少衛生問題，或許這是美國人不吃鴨鵝的原因，見到便怕。
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pkchan
미국
Local time: 02:13
회원(2006)
영어에서 중국어
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Angus Woo wrote:
這就是旺角(其實是太子站)差館對面的南風餐廳啦
ANGUS﹕十分感謝， 照片已收進MY PICTURE 裡，我在南風餐廳附近，渡過了我的童年。後來搬了去太子道的另一端。在六十、七十年代，這是少有掛五星旗的餐廳。看見『海南雞飯』四個字嗎？『海南雞飯』是我最愛吃的。老陳
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Chinoise
Local time: 03:13
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주제 스타터 | “上海汤团”and its translation... | Oct 12, 2006 |
 
I ought to be ashamed of myself for having “stolen”:D those pretty“上海汤团（圆）” from the site you recommended to us. But I couldn't help doing so --they are simply too cute!
Just a while ago, I found the following different ways from a few seemingly reliable sources to translate the Chinese culinary term "上海汤团" into proper English. Please kindly let me know which one is the best:
1) Shanghai Dumplings made of sweet rice;
2) Shanghai rice ball(s);
3) Shanghai sweet soup ball(s);
4) Shanghai glutinous pudding(s);
5) Shanghai glutinous rice powder ball(s) with fillings;
6) Shanghai Tang Yuan ;
7) Shanghai glutinous rice ball(s);
8) Shanghai Glutinous Rice Dumplings;
9) Shanghai rice glue ball(s);
10) Shanghai sweet dumplings;
11) Shanghai stuffed dumplings;
12) Shanghai glutinous ball(s);
13) Shanghai dumplings;
14) Shanghai sweet rice balls;
15) Shanghai Tangyuan/Tangtuan...
Any suggestions are appreciated!
[Edited at 2006-10-12 03:30]
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Chinoise
Local time: 03:13
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주제 스타터 | 一位香港朋友如是说--- | Oct 12, 2006 |
“老乡见老乡，两眼泪汪汪”......
Angus Woo wrote:
這就是旺角(其實是太子站)差館對面的南風餐廳啦
pkchan wrote:
ANGUS﹕十分感謝， 照片已收進MY PICTURE 裡，我在南風餐廳附近，渡過了我的童年。後來搬了去太子道的另一端。在六十、七十年代，這是少有掛五星旗的餐廳。看見『海南雞飯』四個字嗎？『海南雞飯』是我最愛吃的。老陳
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peiling
독일
Local time: 08:13
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| Do they all have fillings? | Oct 12, 2006 |
Chinoise wrote:
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redred
중국
Local time: 14:13
영어에서 중국어
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pkchan wrote:
在公園， 凡有水的地方，滿是CANADIAN GEESE，體形大，造成不少衛生問題，或許這是美國人不吃鴨鵝的原因，見到便怕。
鸭子美食在老外心目中的形象严重受损。
有些烧鹅烧鸭是用沥青脱毛，一联想起那工业用料与食物有所关联就怕怕。
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