Traduccion bilingue de los platos comunes de la gastronomia China—Parte 2:de chino a espeaNol
Some standard content:
ICS03.080.30
Registration number: 56926—2017
Domestic Trade Industry Standard of the People's Republic of China SB/T10934.2—2016
Standard Bilingual Translation of Common Chinese Food Names
Part 2: Chinese to Spanish
Traditional Chinese Gas Trade Forum - Part 2: Chinese to SpanishNo. 2016-09-18Published
Ministry of Commerce of the People's Republic of China
This text is a downloadable print version. The content of the standard shall be subject to the release of the Ministry of Commerce's Circulation Standards Formulation and Revision Information Management System. 2017-05-01 Implementation
1 ScopeWww.bzxZ.net
2 Normative references
3 Terms and definitions
4 Translation of dish names
5 Writing methods for standard dish name translation
This text is a downloadable print version. The standard content is subject to the release of the Ministry of Commerce's Circulation Standard Formulation and Revision Information Management System SB/T10934.2—2016
SB/T10934.2—2016| |tt||SB/T10934 "Standard Bilingual Translation Method for Common Chinese Food Names" intends to formulate the following 7 parts according to different languages: - Part 1: Chinese to English;
- Part 2: Chinese to Spanish;
- Part 3: Chinese to French;
- Part 4: Chinese to Russian;
- Part 5: Chinese to German;
- Part 6: Chinese to Japanese;
- Part 7: Chinese to Korean.
This part is Part 2 of SB/T10934. This part was drafted according to the rules given in GB/T1.1-2009. The translation principles of this part are based on the naming of dishes based on the classification of hot and cold dishes, vegetarian and meat dishes, and main and auxiliary ingredients. In order to ensure the diversity of Chinese cuisine, this part does not involve the quantitative content of ingredients and the processing process, but only involves the qualitative content of ingredients. The preparation of this part involves: 56 cold dishes: 142 hot dishes. This part was proposed by the Commercial Technology Quality Center of the State-owned Assets Supervision and Administration Commission. This part is under the jurisdiction of the Ministry of Commerce of the People's Republic of China. The main drafting units of this part: Commercial Technology Quality Center, World Federation of Chinese Cuisine, Harbin Food Industry Research Institute Co., Ltd. [China Commercial Federation Food Quality Supervision and Inspection Center (Harbin)], "China Condiment", Beijing Food Brewing Research Institute [China Commercial Federation Food Quality Supervision and Inspection Center (Beijing)], "China Food" The main drafters of this part: Shang Weidong, Jiang Aoshuang, Gao Lihua, Yang Guiling, Cui Jinmei, Cao Lan, Yang Liu, Mou Dongliang. I
This text is a downloadable print version. The content of the standard shall be subject to the release of the Circulation Standard Formulation and Revision Information Management System of the Ministry of Commerce 1 Scope
Standard bilingual translation of commonly used Chinese food names
Part 2: Chinese to Spanish
SB/T10934.2—2016
This part of SB/T10934 specifies the Chinese names and Spanish translations of commonly used Chinese food names. Including: Chinese food names, Spanish food names, main food processing materials and auxiliary added condiments, spices, and quantity guidance in the dishes. This part applies to Chinese food menus of catering service enterprises that need to be marked in Spanish. This part is applicable to areas in my country with a large number of foreigners and tourist areas. It is not applicable to catering enterprises that contain living customs, use protected animals (plants) as raw materials, and mainly serve private dishes: It is also not applicable to the secret specialties and extended name dishes of catering enterprises. Normative reference documents
The following documents are indispensable for the application of this document. For any dated reference, only the dated version applies to this document. For any undated reference, the latest version (including all amendments) applies to this document. GB/T21725—2008 Classification of Natural Spices GB/T12729.1—2008 Names of Spices and Condiments 3 Terms and Definitions
The following terms and definitions apply to this document. 3.1
Chinese cuisine Gastronomia de China
Chinese cuisine with distinct local flavors and characteristics divided by China's regions. 3.1.1
Shandong cuisine Gastronomia de Shandong is mainly composed of Jinan cuisine and Jiaodong cuisine. The color, aroma and taste are: heavy color, strong aroma, and thick taste. The main cooking methods include but are not limited to: frying, stir-frying, and deep-frying.
Sichuan cuisine Gastronomia de Sichuan is mainly composed of Chengdu cuisine and Chongqing cuisine. The color, aroma and taste are: heavy color, strong aroma, spicy and numbing. The main cooking methods include but are not limited to: frying, stir-frying, deep-frying, dry-roasting, smoking, soaking, stewing, braising, stewing, sticking, and frying. This text is a downloadable print version. The standard content is subject to the release of the Circulation Standard Formulation and Revision Information Management System of the Ministry of Commerce. 1
Guangdong cuisine Gastronomia de Canton SB/T10934.2—2016
Mainly composed of dishes from Guangzhou, Hakka, and Chaoshan. The color, aroma, and taste are: clear color, light aroma, and fresh taste. The main cooking methods include but are not limited to: roasting, stir-frying, stir-frying, deep frying, stewing, and steaming. 3.1.4
Fujian cuisine Gastronomia de Fujian mainly consists of Fuzhou cuisine, Quanzhou cuisine, and Xiamen cuisine. The color, aroma, and taste are: clear color, light aroma, sour and sweet taste. The main preparation methods include but are not limited to: stir-frying, stir-frying, stewing, and steaming. 3.1.5
Jiangsu cuisine Gastronomia de Jiangsu is represented by dishes from the Huaiyang Lake area of Jiangsu. The color, aroma and taste are: light color, fresh and sweet. The main cooking methods include but are not limited to: stewing, roasting, baking and simmering. Also known as: Huaiyang cuisine, 3.1.6
Gastronomia de Zhejiang mainly consists of Hangzhou cuisine, Ningbo cuisine and Shaoxing cuisine. The color, aroma and taste are: light color, fresh and sweet. The main cooking methods include but are not limited to: stir-frying, frying, stewing, deep-frying, steaming, roasting and stewing. 3.1.7
Gastronomia de Hunan
Mainly consists of dishes from the Xiangjiang region, Dongting Lake and western Hunan. The color, aroma and taste are: heavy color, strong fragrance and spicy. The main cooking methods include but are not limited to: stir-frying, frying, smoking and pickling. 3.1.8
Gastronomia de Anhui
Mainly consists of dishes from the Huizhou region and western Zhejiang. The color, aroma and taste are: heavy color, strong fragrance and sweet. The main cooking methods include but are not limited to: roasting, stewing, steaming, and stir-frying. 3.2
Common condiments condimento
Refers to food flavoring ingredients that are added in small amounts to other foods to improve the taste. They make dishes taste but are not limited to: sour, sweet, bitter, spicy, salty, fresh, spicy, and fragrant. They are also called condiments. Varieties include but are not limited to: 3.2.1
Edible salt
salcomestible
Sugarazucar
Soy saucesalsadesoya
This text is a downloadable print version, and the standard content shall be subject to the release of the Circulation Standard Formulation and Revision Information Management System of the Ministry of Commerce. |
salsa de pimiento
salsa de mostaza
salsa de sesamo
salsadetomate(ketchup)
tempeh
(frijolfermentado)
tofu fermentado
aceite de sésamo
salsa de ostras
salsadegambas
This text is a downloadable print version. The standard content is subject to the release of the Ministry of Commerce's circulation standard formulation and revision information management system. SB/T10934.2—2016
Chili oil
aceite de pimiento
vegetable oil
aceitevegetal.
SB/T10934.2—2016
Including but not limited to: peanut oil
(aceite de mani), corn oil (aceitedemaiz), soybean oil (aceite
desoya), rapeseed oil (aceite de colza), sunflower seed oil (aceitedes millade girasol) 3.3
Common spices
especias comunes
Refer to GB/T 21725—2008 and GB/T 12729.1—2008. Varieties include but are not limited to: 3.3.1
scallion puerro
ginger jengibre
coriander
cilantro
cayutana china
pimienta
anisestrellado
dried chili
pimiento seco
canela
geranio
comino
piel de naranja
This text is a downloadable print version. The standard content shall be subject to the release of the Circulation Standard Formulation and Revision Information Management System of the Ministry of Commerce. 4
sesamo
cardamomoredondo
nutmeg
nuezmoscada
kaempferia
Tsao-ko
fennel hinojo
gestionymediciondelosutensillos3.4.1
cold dish plate
a plate used to hold cold dishes; also known as: a flat plate. The standard round plate includes but is not limited to: a 6-inch diameter plate, the metric unit is 20cm;
-a 8-inch diameter plate, the metric unit is 26.7cm. 3.4.2
hot dish plate
a plate used to hold hot dishes: also known as: a soup plate. The reference circular plates include but are not limited to: SB/T10934.2—2016
-1 foot plate, also known as: foot plate. Metric unit: outer diameter (outer diameter) is 33.3cm (1 foot), inner diameter (inner diameter) is 26.7cm (8 inches);
-1.2 foot plate. Metric unit: outer diameter is 40cm (1.2 feet), inner diameter is 33.3cm (1 foot). 3.4.3
Plate for holding fish: Reference oval plates include but are not limited to: 1.4 foot plate. Metric unit length is 46.7cm; - 1.6 foot plate. Metric unit length is 53.3cm; 1.8 foot plate. Metric unit length is 60cm. 5
This text is a downloadable print version, and the standard content shall be subject to the release of the Circulation Standard Formulation and Revision Information Management System of the Ministry of Commerce. 3.4.4
A basin for holding soup. Also known as a soup pool. Standard round basins include but are not limited to: SB/T10934.2-2016
-8-inch soup basin. Metric unit: outer diameter is 26.7cm (8 inches), inner diameter is 23.3cm (7 inches), and depth is 8.33cm (2.5 inches);
-1-foot soup basin. Metric unit: outer diameter is 33.3cm (1 foot), inner diameter is 30cm (9 inches), and depth is 10cm (3 inches).
Common Chinese dishes las comidas chinas comunes Dishes that people often eat in their daily lives, at home and in restaurants. 4 Translation of dish names
4.1 General
4.1.1 The commonly used and standardized translation of dish names should be used, and the religious beliefs and customs of various countries should be respected. 4.1.2 The Spanish words of the names of dishes should pay attention to the reminder of safety information. For example, catering companies should remind relevant fish and bone-in meat dishes in the menu for non-Chinese diners: "No bone" (no-deshuesado) to ensure the safety of diners and avoid unnecessary legal disputes.
4.1.3 The names of dishes do not involve extended names.
4.2 Cold dishes platosfrios
Unheated (or heated and then cooled) vegetables, fruits or meat, poultry, eggs, and seafood products that have been heated and cooled naturally, and then processed for the first time or again with or without seasoning. 4.2.1 Vegetables verduras
Finished dishes made with vegetables and fruits as the main ingredients, heated or not, with or without seasoning.
4.2.1.1 Spinach espinacas en ensalada Main ingredients: spinach (espinacas); auxiliary ingredients include but are not limited to: ginger (jengibre), salt (sal), vinegar (vinagre), sesame oil (aceitedesesamo).
4.2.1,2 Cabbage heart salad Ensalada decogolloderepolloycabezadedusa Main ingredients: cabbage heart (cogolloderepollo), sea boy skin (pieldedusa); auxiliary ingredients include but are not limited to: salt (sal), sesame oil (aceitedesesamo), sugar (azucar), vinegar (vinagre).
4.2.1.3 Eggplant puree de berenjenaconajo Main ingredients: long eggplant (berenjenalarga): This text is a downloadable print version, and the standard content shall be subject to the release of the Ministry of Commerce's Circulation Standard Formulation and Revision Information Management System. 6
SB/T10934.2—2016
Accessories (condimentos) include but are not limited to: salt (sal), vinegar (vinagre), sesame oil (aceitedesésamo), soy sauce (salsadesoya), garlic (ajo), coriander (cilantro). 4.2.1.4 Mixed bitter melon melonamargo en ensalada Main ingredients (ingredientes): bitter melon (melonamargo): Accessories (condimentos) include but are not limited to: salt (sal), sesame oil (aceitedesesamo), garlic (ajo), dried chili (pimiento seco).
4.2.1.5 Sweet osmanthus yam nameenmermeladadeflordeolivodulce Main ingredients (ingredientes): yam (Name); Accessories (condimentos) include but are not limited to: sweet osmanthus sauce (mermeladadeflordeolivodulce). 4.2.1.6 Pepinosen Salad of Cucumber Main ingredients (ingredientes): cucumber (pepino); auxiliary ingredients (condimentos) include but are not limited to: salt (sal), vinegar (vinagre), sugar (azucar), sesame oil (aceitede sésamo), garlic (ajo).
4.2.1.7 Assorted pickles Surtidodeencurtidos Main ingredients: cucumber (pepino), lettuce (lechugachina), cabbage (repollo), radish (rabano), Chinese cabbage (repollochino), celery (apio), onion (cebolla), cowpea (frijoleschinos), young ginger sprouts (capullodejengible), young garlic (ajotierno), red pepper (pimientorojo), lentil (judiaverde), bitter melon (melonamargo), water chestnut (tallodearrozsilvestre); auxiliary ingredients include but are not limited to: salt (sal), dried chili (pimientoseco), pepper (cayutanachina), white wine (aguardiente), ginger (jengibre), sugar (azucar). 4.2.1,8 Escarola en ensalada Main ingredients: Escarola; Condiments include but are not limited to: Salt (sal), Vinegar (vinagre), Sugar (azucar), Sesame oil (aceite desésamo).
4.2.1.9 Celery and yuba apio con rollitos denata desoya Main ingredients: Celery (apio), yuba (rollitos denata desoya); Condiments include but are not limited to: Salt (sal), Pepper oil (aceite desésamo). 4.2.1.10 Algas fina na jo macerado Main ingredients: Kelp (Alga); Condiments include but are not limited to: Salt (sal), Vinegar (vinagre), Soy sauce (salsade soya), Sesame oil (aceite desésamo), Garlic (ajo). 4.2.1.11 Tomatoes with sugar and sauce rodajas de tomate con azucar Main ingredients: tomatoes (tomate); auxiliary ingredients: sugar (azucar). 4.2.1.12 Toona china con tofu Main ingredients: toona china, tofu; auxiliary ingredients include but are not limited to: salt (sal), sesame oil (aceite des ésamo). 7
This text is a downloadable print version. The content of the standard shall be subject to the release of the Circulation Standard Formulation and Revision Information Management System of the Ministry of Commerce. 4.2.1.13 Spiced Kidney Beans Habasalascincoespecias Main ingredients: Kidney beans (habas): SB/T10934.2—2016
Auxiliary ingredients include but are not limited to: salt (sal), star anise (anisestrellado), pepper (cayutanachina), sugar (azucar), onion (puerros), ginger (jengibre). 4.2.1.14 Salted Edamame Soyatiernaenensalada Main ingredients: Edamame (soyaverde): Auxiliary ingredients include but are not limited to: salt (sal), ginger (jengibre). 4.2.1.15 Fried Peanuts Cacahuetesfritos Main ingredients: Peanuts (cacahuetes): Auxiliary ingredients include but are not limited to: vegetable oil (aceitevegetal), salt (sal). 4.2.1.16 Sweet Osmanthus Glutinous Rice Lotus Root Raizdelotorellenadearrozglutinoso conmieldeflordeolivodulce
Main ingredients: (raizdeloto), glutinous rice: auxiliary ingredients include but are not limited to: red dates (azufaifas), sugar (azucar), sweet osmanthus honey (mielde flor de olivodulce).
4.2.1.17 Boiled Peanuts CacahueteshervidosconcdscaraMain ingredients: Peanuts (cacahuetes): auxiliary ingredients include but are not limited to: star anise (anisestrellado), cinnamon (canela), pepper (cayutanachina), ginger (jengibre), salt (sal). 4.2.1.18 Mixed black fungus with orejas de judas en ensalada Main ingredients: black fungus (orejas de judas); auxiliary ingredients include but are not limited to: salt (sal), vinegar (vinagre), sugar (azucar), sesame oil (aceite desésamo), onion (puerros), coriander (cilantro). 4.2.1.19 Mixed fresh walnut kernels with nueces fvacacas en ensalada Main ingredients: walnut kernels (nueces fvacacas); auxiliary ingredients include but are not limited to: salt (sal), soy sauce (salsade soya), sugar (azucar). 4.2.1.20 Mixed jelly ensaladadegelatinadesoya Main ingredients: jelly (gelatinadesoya): Toppings: cucumber (pepino): Condiments include but are not limited to: salt (sal), sesame paste (salsadesesamo), aged vinegar (vinagre), chili oil (aceitedepimiento), garlic (ajo). 4.2.1.21 Vegetarian duck patovegetal
Main ingredients: oil skin (natadelechede soyafrita): Condiments include but are not limited to: onion (puerros), ginger (jengibre), salt (sal), monosodium glutamate (glutamato), soy sauce (salsadesoya), sesame oil (aceitedesésamo), five-spice powder (cincoespeciasenpolvo), vegetable oil (aceitevegetal), cooking wine (vino decocina). 4.2.1.22 Large pulled skin ensaladadefideosdealmidon Main ingredients: pulled skin (fideosdearroz):; Side ingredients: cucumber (pepino): Accessories include but are not limited to: salt (sal), sugar (azucar), vinegar (vinagre), soy sauce (salsadesoya), sesame oil (aceitedesesamo), coriander (cilantro). This text is a downloadable print version, and the standard content is subject to the release of the Ministry of Commerce's Circulation Standard Formulation and Revision Information Management System. 8
4.2.1.23 Traditional Beijing Bean Paste Puree de Soya Main ingredients: pig skin (piel decerdo); SB/T10934.2—2016
Side ingredients: green beans (guisantes), carrots (zanahoria), dried tofu (requeson desoyaseco): Accessories include but are not limited to: star anise (anise strellado), Sichuan peppercorns (cayutana china), cinnamon (canela), bay leaves (laurel), cooking wine (vinodecocina), soy sauce (salsade soya), salt (sal), vinegar (vinagre), sesame oil (aceite desésamo), garlic (ajo). 4.2.1.24 Black Fungus with Old Vinegar (orejasdejudasconvinagre) Ingredients: Black Fungus (orejasdejudas); Condiments include but are not limited to: Salt (sal), Sugar (azucar), Vinegar (vinagre), Sesame Oil (aceitedesésamo), Coriander (cilantro), Garlic (ajo). 4.2.1.25 Tofu with Brine (tofuescabechado) Ingredients: Tofu; Condiments include but are not limited to: Ginger (jengibre), Onion (puerros), Salt (sal), Soy Sauce (salsade soya), Sugar (azucar), Peppercorns (cayutanachina), Star Anise (anis estrellado). 4.2.1.26 Tirillas de tofu en salada Main ingredients (ingredientes): shredded tofu (rallado): auxiliary ingredients (condimentos) include but are not limited to: salt (sal), sugar (azucar), vinegar (vinagre), sesame oil (aceite desésamo).
4.2.1.27 Ensalada de tofu with scallions concebollinos Main ingredients (ingredientes): Tofu (tofu); Accessories (condimentos) include but are not limited to: scallions (cebollino), salt (sal), sesame oil (aceite de esamo)
4.2.1.28 Huevos demiliaos with ginger juice con salsade jengibre Main ingredients (ingredientes): Preserved eggs (huevos fermentados) (can be translated as fermented duck eggs); Accessories (condimentos) include but are not limited to: ginger (jengibre), soy sauce (salsade soya), vinegar (vinagre), sesame oil (aceite de esamo). 4.2.1.29 Mixed dishes ensaladamixtadeverdurasMain ingredients: vermicelli (fideosdealmidon), dried tofu (requesondesoyaseco), celery (apio), mung bean sprouts (brotesdesoyaverde), lettuce (lechuga), carrots (zanahoria); auxiliary ingredients include but are not limited to: mustard (mostaza), salt (sal), vinegar (vinagre), sesame oil (aceite de sésamo).
4.2.1.30 Mixed shredded radish nabodulceralladoenensaladaMain ingredients: heart-shaped radish (nabosdulces); auxiliary ingredients include but are not limited to: salt (sal), sugar (azucar), vinegar (vinagre). 4.2.2 Cold dishes platosfriosdecarneThe finished meat, poultry, eggs and seafood products are naturally cooled and then processed again with or without seasoning.
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