 羚

English translation: Chinese Fondue

18:21 Jan 27, 2000
Chinese to English translations [PRO]
Chinese term or phrase:  羚
This is a type of cooking that's popular with Chinese families, especially on cold nights.
Tina Hsu
English translation:Chinese Fondue
Explanation:
This will probably be easier for Westerner to understand.
Selected response from:

Sam Lai
United Kingdom
Local time: 10:35
Grading comment
Graded automatically based on peer agreement.
4 KudoZ points were awarded for this answer



Summary of answers provided
na +1huo guo - (Mongolian) Hot Pot
Elizabeth Tu
na +1Hot Pot
Jie
na +1huo guo - (Mongolian) Hot Pot
Elizabeth Tu
na +1Steam Bot
kyip
na +1Chinese Fondue
Sam Lai
na +1Hotpot
Terry Thatcher Waltz, Ph.D.
na +1hot pot
stickrice
na +1a chafing dish
IRINA KNIZHNIK
na +1hot pot
EYC
na +1antelope or lamb
marple he
na +1 羚
schmaaack
na +1hotpot
mmc


  

Answers


20 mins peer agreement (net): +1
hotpot


Explanation:
as is usually used among people. it not only refers to the boiling soup, but also implies that in most cases, there is some spicy soup.

mmc

Peer comments on this answer (and responses from the answerer)
agree  Chinoise
916 days
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1 hr peer agreement (net): +1
a chafing dish


Explanation:
A pot of boiling water where you put pieces of meat or fish and take them out as they are done, along the same line as fondue, but with water instead of cheese

IRINA KNIZHNIK
Local time: 05:35
Native speaker of: Russian
PRO pts in pair: 6

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agree  Chinoise
916 days
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2 hrs peer agreement (net): +1
hot pot


Explanation:
This is what we normal say.

EYC
United States
Local time: 03:35

Peer comments on this answer (and responses from the answerer)
agree  Chinoise
916 days
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3 hrs peer agreement (net): +1
antelope or lamb


Explanation:
food cooked with medichie herbs in a traditional Chinese menu


    Reference: http://www.btchina.com
marple he
Local time: 17:35

Peer comments on this answer (and responses from the answerer)
agree  Chinoise
916 days
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4 hrs peer agreement (net): +1
 羚


Explanation:
The accepted translation IS "hotpot",
or "hot pot."
It's really good to eat in the winter time; yummy! Especially if you like spicy food....:)
Good luck!
-- translate_it@email.com

schmaaack

Peer comments on this answer (and responses from the answerer)
agree  Chinoise
916 days
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14 hrs peer agreement (net): +1
hot pot


Explanation:
Before, people use to translate this term as chaffing dish, but it's hardly like any chaffing dish used in the west. Also, to translate it this way is hardly accurate because it's the actual food and the way its prepared that is being emphasized by the phrase 火鍋 not the dish. The term hot pot actually originated by foreigners in Taiwan which is the hot pot capital of the world. Here, you can find every kind of hot pot. Below are some different types to choose from:火鍋 regular hot pot, 麻辣火鍋 spicy hot pot, 酸菜火鍋 pickled cabbage and pork hot pot, 蝦茶火鍋 Chinese BBQ hot pot, 石頭火鍋 stone hot pot, 紙火鍋 paper hot pot (new from Japan), and the always famous Shabu Shabu/

stickrice
Local time: 17:35

Peer comments on this answer (and responses from the answerer)
agree  Chinoise
916 days
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22 hrs peer agreement (net): +1
Hotpot


Explanation:
Hotpot is the correct term for this wintertime (set of) dish(es).
Using "chafing dish" is incorrect as that is generally a metal dish set up with Sterno or similar beneath it to merely keep food hot on a buffet or serving line.
Hotpot consists of a large bowl-like container (or sometimes a conical center part with a doughnut-shaped bowl-type container around it) for the soup, plus the heat source (could be a small gas unit, Sterno as in restaurants, or the popular electric home-use hotpots). A soup is made by putting various ingredients in water -- meats and vegetables first, plus toufu, then later on noodles and things that tend to cloud the soup, like taro. A sauce is made by each individual diner out of things like soy sauce and so forth plus (usually) a raw egg or egg yolk. It's "self-serve" in that everyone can put their own food bits into the pot and take them out when they feel moved to do so. (This brings up the issue of "community" chopsticks, which is however not germane to the present discussion. :-) )

Terry Thatcher Waltz, Ph.D.
Local time: 05:35
Native speaker of: Native in EnglishEnglish
PRO pts in pair: 310

Peer comments on this answer (and responses from the answerer)
agree  Chinoise
916 days
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23 hrs peer agreement (net): +1
Hot Pot


Explanation:
This is sth. that I cook every winter .
We have a pot of boiling chicken or any other meat's broth set on the small propane stove. Then put them on the dining table with people sitting around it.Everyone puts the veg or meat prepared ahead of the time that she or he likes into the pot to cook. Then when it's done, you enjoy it by dipping into spicy sauce or any flavored sauce.


    Reference: http://aquarius.net/translator.cfm/12236
Jie
Local time: 05:35
Native speaker of: Native in ChineseChinese

Peer comments on this answer (and responses from the answerer)
agree  Chinoise
915 days
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2 days 15 mins peer agreement (net): +1
huo guo - (Mongolian) Hot Pot


Explanation:
I could not read the Chinese on my computer. But based on the other answers, I thought I'd throw in the receipe for good measure:
1 hot pot made of a skinny copper flue with a half bagel shaped ring around the outside. The ring is funnelled. The cover is the same ring only the other matching half with a hole in the center with two rings on the top shaped like ears. A hole at the bottom of the flue is made for charcoal to be thrown in and to burn. You need about 4-5 pieces of charcoal all the time. Fire tenders mush have good lungs to blow air to get it going. The chimney vents upwards. You can cook indoors as long as there is ventillation in the room. Always get the hot pot fire going outside first and then bring it into the house after the coals are red.

Fill ring with chicken broth to boil.
surrounding the hot pot on the dining room table are the following ingredients which the guests add into their "side" of the pot at their own speed and volition. They end up enriching the broth with these ingredients and the broth is drunk last because it is the best part of the meal.

1. Plenty of thinly sliced raw (almost frozen to aid the slicing) lamb/beef/pork to be held by individual small wired basket (per guest) or by chopsticks (wood/bamboo ones, not ivory or lacquered ones) not to be let go and cooked as well done (or rare) as desired. This strip of meat is then dipped into either sesamee sauce or other vinegarish mixture prepared ahead of time and divided among guests. (Similar to the dipping stuff that Benihanna offers at those teppanyaki restaurants.)
2. precooked meat dumplings made of thin egg crepes ;
3. tofu; precooked fish/shrimp balls; pork/beef balls ; shitake mushrooms
3. bai cai or cabbage or nappa
4. vermacelli noodles or wheat noodles

Note that the vegetables and noodles are added last. This is because by the end of the meal, the broth is so enriched with flavor, all that is needed is vegetables and noodles to finish off the soup, which all connoseurs (sp?) of the hot pot strive for. The soup is eaten without the dipping stuff. It is the most flavorful chicken soup on earth.

All the while, the charcoal is added to keep up the heat and chicken broth is added to keep the soup wet. Everyone will lose their meat or end up eating someone elses addition. Hardly anyone catches the others' germs cuz of the all this cooking. You will end up feeling quite envigorated by the communal eating and the most healthy winter meal.
Make sure that the surface under the hot pot is insulated from your nice dining room table top.

Elizabeth Tu
United States
Local time: 05:35
Native speaker of: Native in EnglishEnglish, Native in ChineseChinese
PRO pts in pair: 8

Peer comments on this answer (and responses from the answerer)
agree  Chinoise
914 days
Login to enter a peer comment (or grade)

2 days 57 mins peer agreement (net): +1
huo guo - (Mongolian) Hot Pot


Explanation:
I could not read the Chinese on my computer. But based on the other answers, I thought I'd throw in the receipe for good measure:
1 hot pot made of a skinny copper flue with a half bagel shaped ring around the outside. The ring is funnelled. The cover is the same ring only the other matching half with a hole in the center with two rings on the top shaped like ears. A hole at the bottom of the flue is made for charcoal to be thrown in and to burn. You need about 4-5 pieces of charcoal all the time. Fire tenders mush have good lungs to blow air to get it going. The chimney vents upwards. You can cook indoors as long as there is ventillation in the room. Always get the hot pot fire going outside first and then bring it into the house after the coals are red.

Fill ring with chicken broth to boil.
surrounding the hot pot on the dining room table are the following ingredients which the guests add into their "side" of the pot at their own speed and volition. They end up enriching the broth with these ingredients and the broth is drunk last because it is the best part of the meal.

1. Plenty of thinly sliced raw (almost frozen to aid the slicing) lamb/beef/pork to be held by individual small wired basket (per guest) or by chopsticks (wood/bamboo ones, not ivory or lacquered ones) not to be let go and cooked as well done (or rare) as desired. This strip of meat is then dipped into either sesamee sauce or other vinegarish mixture prepared ahead of time and divided among guests. (Similar to the dipping stuff that Benihanna offers at those teppanyaki restaurants.)
2. precooked meat dumplings made of thin egg crepes ;
3. tofu; precooked fish/shrimp balls; pork/beef balls ; shitake mushrooms
3. bai cai or cabbage or nappa
4. vermacelli noodles or wheat noodles

Note that the vegetables and noodles are added last. This is because by the end of the meal, the broth is so enriched with flavor, all that is needed is vegetables and noodles to finish off the soup, which all connoseurs (sp?) of the hot pot strive for. The soup is eaten without the dipping stuff. It is the most flavorful chicken soup on earth.

All the while, the charcoal is added to keep up the heat and chicken broth is added to keep the soup wet. Everyone will lose their meat or end up eating someone elses addition. Hardly anyone catches the others' germs cuz of the all this cooking. You will end up feeling quite envigorated by the communal eating and the most healthy winter meal.
Make sure that the surface under the hot pot is insulated from your nice dining room table top.

Elizabeth Tu
United States
Local time: 05:35
Native speaker of: Native in EnglishEnglish, Native in ChineseChinese
PRO pts in pair: 8

Peer comments on this answer (and responses from the answerer)
agree  Chinoise
914 days
Login to enter a peer comment (or grade)

2 days 12 hrs peer agreement (net): +1
Steam Bot


Explanation:
This term is use in South East Asia.

kyip
Malaysia
Local time: 17:35

Peer comments on this answer (and responses from the answerer)
agree  Chinoise
914 days
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262 days peer agreement (net): +1
Chinese Fondue


Explanation:
This will probably be easier for Westerner to understand.

Sam Lai
United Kingdom
Local time: 10:35
Native speaker of: Native in ChineseChinese
PRO pts in pair: 4
Grading comment
Graded automatically based on peer agreement.

Peer comments on this answer (and responses from the answerer)
odgav: Fondue is the right answer
246 days

agree  Chinoise
654 days
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