1, the translation principle of giving priority to the main material, supplemented by ingredients or juice.

2. The translation principle of giving priority to cooking methods, supplemented by raw materials.

3. The translation principle of giving priority to shape and taste, supplemented by raw materials.

4. The translation principle of giving priority to names and places, supplemented by raw materials.

5. Reflect the catering culture in China, and use the translation principle of naming or transliteration in Chinese Pinyin.

English translation of several traditional cooking dishes;

1, roast Beijing duck.

2. Saute diced chicken with hot peppers in chili pepper.

3. saute diced chicken with peanuts.

4. braised common carp of braised carp.

5. Saute fish slices with bamboo shoots.

menu

It is a cooking method of a certain dish created by a chef through various cooking techniques using various cooking materials. In modern restaurants, merchants use brochures to introduce their own dishes, which are accompanied by information such as food map, price and introduction.

The word "menu" comes from Latin, which means "memorandum of instructions". It is a record list of chefs for memos. The menu of a modern restaurant should be shown not only to the chef, but also to the guests. We can sum it up in one sentence: the menu is the catalogue and brochure provided by the restaurant. It's a restaurant's consumption guide and the most important business card.

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