Due to the different natural environment and products, different cultures have formed between the East and the West, and Chinese and Western diets have developed along their own paths. Traditional western culture is a kind of animal husbandry culture and marine culture, while China culture is a kind of farming culture and land culture. Two different cultures reflect the differences in people's production and living spaces and ways, and diet is one of the representative aspects. The vocabulary used in menu naming can be seen. First, due to the different natural environment and products, different cultures of the East and the West have been formed, and Chinese and Western diets have developed along their own paths. Traditional western culture is a kind of animal husbandry culture and marine culture, while China culture is a kind of farming culture and land culture. Two different cultures reflect the differences in people's production and living spaces and ways, and diet is one of the representative aspects. The vocabulary used in cultural naming can be seen. The differences between the two food cultures are mainly manifested in four aspects: the types of raw materials, cooking methods, dining methods and the naming of dishes. (1) Types of raw materials. Western food raw materials are mainly animals and marine fish, supplemented by plants, while Chinese food raw materials are mainly plants and freshwater fish, supplemented by animals. With the development of society and the increase of communication between China and the West, the raw materials used in the two food systems tend to converge. However, the difference is still obvious. Cats, dogs and pigeons, which China people regard as delicacies, are not tasted by westerners, while most people in Chinese mainland may not have seen the marine fish and shellfish that westerners are used to eating. The range of "recipes" in China is much richer than that in the West. (2) Cooking method. This is a big difference between Chinese and western restaurants, and it is also a hidden factor of food culture differences. The differences in cooking methods are as follows. The so-called "never tire of a hundred flavors" is based on the rough processing of raw materials, and Chinese food is very particular. The processed raw materials have various shapes. There are whole, cube, slice, roll, strip, segment, chip, dice, grain, ground meat and mashed. Followed by the heat, Chinese cooking pays attention to the use of fire, and many of the more than 30 processing methods are not available in western food. The cooking time of western food is short and the heat is moderate; Third, seasoning. Chinese food has many complicated tastes and needs raw materials for seasoning, while western food emphasizes the independent use of raw materials and seasonings. (3) Dining style. This is the dominant factor of the differences between Chinese and western food cultures, and it is also the expression of the differences in social psychology, values and national customs between Chinese and western cultures in food. Knife and fork are different from chopsticks, round tables and long tables. Although both sides have their own procedures on dishes and the number of dishes, they are all one point. The resulting banquet etiquette, drinking style and dinner atmosphere are also very different. (4) the naming of dishes. Chinese food pays attention to "making", while western food pays attention to "eating". Chinese food pays attention to elegance, implication, auspiciousness, expression and association functions, and contains feelings and significance. Various rhetorical devices are used. Except for a few popular dishes, a considerable number of dishes are directly named after their founders, scenery and meanings. The disadvantage of this naming method is that the name of the dish has no obvious connection with the raw materials, and it is often difficult to understand, such as "Eight Immortals Crossing the Sea" and "Buddha Jumping over the Wall". Western food names are straightforward, highlighting raw materials, and rarely using rhetorical devices similar to Chinese food names. Although they are less artistic, they are more practical. Of course, the names of western dishes are also particular. However, the expression method is named in French. "When we speak, we use French words, and when we speak, we use English words. This is the pork on the table. There are Therearecattleinthefields, but there are wesitdowntobeef(boeuf). Chicken is poultry and beef is beef. Even if we write French, the English we use is still English. " This is because romantics once conquered England. British farmers speak Anglo-Saxon English when raising livestock. When these livestock are served on the table for French rulers to enjoy, they have French names and become an elegance. In addition, because the menu originated in France and French food culture has a far-reaching influence on western food culture, many western food names naturally use French names. Such as: purealacrecycy, Luo Songtang, Fletanalamornay, etc. Second, the basic principles of English translation of Chinese food menus. Chinese food used to have a "menu" but no menu. Like "tomato" and "potato", it came from the west and quickly merged into the food culture of China, forming its own characteristics. It has become an indispensable "hardware" in the catering industry. With the deepening and extensive cultural exchanges between the East and the West, more and more foreign guests come to China. A good menu is a clever leaflet, and a localized menu will make their trip to China more complete. The menu was originally just a list of chef's notes, but now it has more functions: 1 1 explaining food and drinks to guests. 2 1 reflects the restaurant's management policy and marks the characteristics and standards of restaurant products; 3 1 is the communication channel between guests and receptionists; 4 1 is the data of food research; 5 1 Strengthen publicity and promote sales. Small menus have many functions. Due to many differences between eastern and western cultures, food raw materials and production methods, the translation of menus is far from being as simple as expected. The most important factors affecting menu translation are cooking methods and the naming of dishes. When translating, we should grasp their characteristics, which should not only conform to the naming habits of western dishes, but also reflect the characteristics of Chinese food. Don't take it literally, and don't translate it literally. In the process of translation, we must grasp the following six principles: first, pay attention to the information function of the menu and ensure that the names of dishes provide accurate and sufficient information, rather than simply translating according to the modifiers of Chinese dishes. For foreign guests to choose from, such as "Mapo Tofu" translated into "Mapo Tofu", "EightImmortalscrossingthesea" translated into "Fish-flavored shredded pork" translated into "Fish-flavored shredded pork" will confuse or misunderstand foreign guests. Second, give full play to the promotion function of the menu, learn from the artistic method of naming Chinese dishes, and try to reflect the cooking characteristics of Chinese food. In particular, some dishes with a long history and wide spread can be explained after translation. This can not only keep the information of the dish name, but also arouse people's interest, thus attracting diners. Third, grasp the categories of Chinese cooking methods. In order to reflect the exquisite and artistic quality of Chinese food, appropriate modifications can be made. China's cooking methods can be divided into the following categories: roasting, roasting, stewing, stewing, frying, frying, frying, quick frying, dry frying, roasting, boiling and rinsing. There are hot words, bad words and so on, which can be translated one to one. Special methods such as "oiling" can be classified as "frying". There is no method of spinning in western food, and similar methods include candy and butterscotch. Fourth, try to translate the shape of raw materials after processing. The shape of raw materials is not important in western food, but it can reflect the level of cooking skills in Chinese food. Translation should be preserved, which is really tedious and can be omitted. All raw materials should be translated, plus auxiliary factors such as cooking methods and taste types. Sixth, cultural conflicts should be avoided. Chinese food is named after auspiciousness, which borrows some inedible items or animal names that westerners are forbidden to eat. When translating, you should translate the raw materials word for word. This dish can be omitted if the raw material itself is forbidden by westerners. For example, "Jade shark's fin" and "Braised lion's head", the real jade is of course inedible, but it is actually a vegetable. Lions, however, are not eaten by westerners. We just describe them as "meatballs" because of their strength. Literal translation will create a feeling of "blood". Another example is "crispy squab", which is a symbol of peace. Westerners can't accept it, so it's best to skip it. The English translation of some Chinese dishes is discussed in detail below. 1 1 Dishes named after raw materials do not need rhetoric, literal translation is the simplest, and cooking methods do not need translation. Chinese food and soup are generally named like this. The translation process is "raw materials plus soup", such as: double winter beef-beef shiitake mushrooms and shiitake cabbage-shiitake cabbage with shredded green pepper-shredded dried Chili bean curd soup-tofu shiitake soup 2 1 cooking. Method to name components. Because cooking methods are the core component of food culture, it is necessary to translate cooking methods. Some cooking methods of Chinese food are not available in western food, while others are similar. Synonyms can also be used in translation. For example, there is no "dry frying" in western food. Its operation process is: first fry the raw materials, then stir fry with a little oil, and quickly dry the oil before frying, instead of directly frying with oil. First, fry the butter omelet. Consciousness is "quick fry, quick fry"; First, the consciousness of Torre fy-todryuparchihtheat (esp. Drugs and drugs, so it may be sold. ) is "drying, baking, baking". From the production process, frying is more appropriate. For example, omelet-deep frying-fried cooked pork-porkdoublsautéEdinsoysaoce-fried shredded beef-Sauteed Beefshreds 31cooking method is named after adding raw materials and seasonings. Seasoning is the most important factor in determining flavor, which cannot be omitted in translation. For example, steamed scallops in soy sauce become steamed without seasoning, and the taste is completely different. If you remove the "bean paste" from the fried meat with soy sauce, it will become a "fried meat" without any characteristics. There is a world of difference between the two. Others, such as steamed scallop-steamed scallop fried with bean sauce-quick-frozen porkwith soybean ketchup-deepfriedgarouwithomatosaoce41are widely spread because of their flavor characteristics. Therefore, in addition to raw materials, flavor should also be translated, and some dishes with exact origin should also be added with place names. The accurate translation of Fish-flavorshreddedpork should be "stir-friedporkswedssichuanstyle" or "stir-friedporkswedsingarlicsauce", not "fish-flavored shredded pork". It is because "fish flavor", as a flavor of Sichuan cuisine, uses a fixed mix of seasonings, which has nothing to do with real fish. The translation is "fish flavor", and there is no "fish" in the dish. This is misleading. Other flavor dishes include: shredded beef with Hunan flavor-sweet and sour pork ribs with Hunan flavor -Fridporkchopinsweet-Soursoce steamed pork with lotus leaf powder-steamed pork cooked rice onlotusleaf 5 1 dishes named after people's names and place names, which are generally translated. It is best to add a title or occupation before a person's name. For those who know little or can't be understood by foreign guests after translation, then remove the names and add flavor. Dongpo Meat —— Shi Mao Braised Pork, a famous poem by Shi Dongpo —— Chairman Mao's sashimi with soy sauce Beijing Roast Duck —— Beijing Roast Duck —— Tofu stuffed with Dongjiang —— Tofu is named by pictographic method or by borrowing allusions and legends. This is a feature of China cuisine naming, which embodies the characteristics of China cuisine culture and has profound social connotation. It is also a difficult point in translation. The way to deal with it is to return to the original text and translate the main materials, ingredients or practices, taking into account the rhetorical significance. Never stick to the original name and translate it literally. Jadeshark'sfin' double boiled' can't be eaten. It's just a synonym for green vegetables, and it can't be translated directly into "jade shark's fin". Otherwise, foreign guests will be confused. Ants climb trees-stir-fry bean skin vermicelli because ants can eat Chinese food, but this ant is not another ant. Instead, mix soy sauce and starch with minced meat. Literal translation may surprise foreign guests. This dish "orange-petalled fish"-the shape of the fish balls or orange-petalled fish that are cooked quickly means that the fish petals look like orange petals. In fact, there are no orange petals and no orange flavor in the dish, so it should not be used as raw material in translation. Add "orangepetalshaped" to the translation to increase the aesthetic feeling. Enhance the promotion function. Roast chicken-Baked ChickenvagabondStyle or Bakedchickenwrappedwithmud is said to have been created by beggars. It is a beautification to use "beggar" instead of "beggar" in naming, and it is also a beautification to use "tramp" instead of "beg2gar" in translation. The latter translation is more practical. However, it lacks the romance of the former. Mapo tofu is a dish widely circulated in China. "Mapo" has become a special title, and foreign guests have no cultural background, so they can only taste it when translating. For example, if it is translated into "Pockmarkswoman 'sbeancurd", even if the foreign guests understand it, they will lose their aesthetic feeling. Farewell my concubine-steamed tortoise and frangipani live longer than Nanshan-steamed frangipani gave birth to your son -lotusnutsin syrup. These are purely symbolic names of Geely, which cannot be translated directly, but can only be restored. For promotion, you can attach instructions to these dishes. 7 1 Dishes contain translatable utensils, and raw materials can also be directly translated. As a special practice, it is best to use translation utensils. Western food will not put processing equipment on the table, which is also a feature of Chinese food. It shows the artistry of China food. The utensils are generally hot pot, pot, iron plate and casserole. Pots, etc. Bazhen hotpot-Bazhen hotpot turtle-braised pot iron plate beef tenderloin-vealslicesfriedonironplate round vermicelli pot -SteedMedballsandbeanver 2 micelle cassele above discussed some bases for English translation of Chinese food. This method needs to be studied in detail, because there are many kinds of cuisines in China, the raw materials are very different, the cooking methods are unique, and the names of dishes are different. Otherwise, it is impossible to grasp its characteristics and make an accurate translation. Western food menus are arranged in parallel according to the number of dishes eaten at one time. Chinese menu dishes are generally arranged in the order of cold dishes, meat, fish, seafood, poultry, vegetables, soup, snacks, fruits and staple foods, while drinks are listed separately. Western menu items are arranged according to the order of eating, and are divided into appetizers, soups and SAL2ADS.