CAJ | 학술논문

中餐菜名英译是实用翻译中的一个独特的部分。本文旨在尽量保持原文含义的同时,通过对有关翻译理论和原文的分析,根据餐饮业实际应用的特点和需要,在“名从主人,约定俗成”的前提下总结出一套切实可行的中译英规则。在这一类的翻译实践中,应侧重“信”、“达”、“雅”中的“达”而兼顾“信”和“雅”。鉴于中餐菜名类似汉语成语,即：多数以四个字组成,因此在翻译时也应借鉴成语的抑、扬、顿、挫的特点,尽量注意译文的音节数、节奏感和韵律。在此提出三种翻译方法：音译/直译、意译、音译＋意译。我们主张尽量使用音译,以求最大限度地避免原文含义在翻译过程中的流失;在翻译过程中,要根据中文原文字数和英文音节数来平衡需要,对原文和译文进行适当的调整和裁剪,以求获得最佳的效果。
중찬채명영역시실용번역중적일개독특적부분。본문지재진량보지원문함의적동시,통과대유관번역이론화원문적분석,근거찬음업실제응용적특점화수요,재“명종주인,약정속성”적전제하총결출일투절실가행적중역영규칙。재저일류적번역실천중,응측중“신”、“체”、“아”중적“체”이겸고“신”화“아”。감우중찬채명유사한어성어,즉：다수이사개자조성,인차재번역시야응차감성어적억、양、돈、좌적특점,진량주의역문적음절수、절주감화운률。재차제출삼충번역방법：음역/직역、의역、음역＋의역。아문주장진량사용음역,이구최대한도지피면원문함의재번역과정중적류실;재번역과정중,요근거중문원문자수화영문음절수래평형수요,대원문화역문진행괄당적조정화재전,이구획득최가적효과。
The translation of Chinese Cuisine Courses is a unique part in Applicable English translation. In this paper,we shall discuss （define） some rules in putting Chinese Cuisine Courses into English based on the special needs of restaurant business. Here we focus on ＂expressiveness＂ with reference to ＂faithfulness＂ and ＂elegance＂. The courses of Chinese Cuisine are similar to Chinese idioms （set-phrases） -- mostly composed of four characters. Therefore attention must be paid to the numbers of syllables, rhythm and rhyme in the English translation. We prefer to use the method of translation according to the pronunciation so as to avoid the loss of meaning in the process of translation. To achieve the best result, efforts must be made to adjust both the original version and the translation by balancing the number of characters in the original and the syllables needed in the English translation.