As we all know, our dishes in China have many names and complicated categories. You don't know what a lot of dishes are until you eat them in your mouth. So when these complicated dishes are translated into English, it will be very difficult for translators. However, some translators have made full use of their imagination and translated various dishes only by their English level. For example, I once saw the dish "Beef tenderloin with lotus leaf and garlic flavor" translated into "Steamed beef with garlic flavor wrapped in lotus leaf" in a large restaurant. If foreigners can understand this translation, I will learn how to cook this dish after reading it! Don't believe it? Garlic beef is coated with flour, that is, beef is marinated with garlic juice first, then coated with flour or starch, then wrapped with lotus leaves, and steamed in a pot. Obviously, this is not the name of the dish, but the method of making it. If every dish is translated like this, the workload of those translators will be great.

There are also some soul translators who translate the names of dishes into English word by word. For example, the husband-and-wife lung slices, translated as husband-and-wife lung slices, are not only husband-and-wife lung slices, but also as scary as "pork buns". Some dishes are also funny. For example, German salty pig hands are translated into German sexual harassment, and "vegetable buns" are translated into "idols", probably because vegetable buns = vegetable bags = idiots = idols. This brain circuit is very admirable.

To sum up, the first translation method is too complicated and the second method is prone to errors. So how can we translate the names of dishes correctly and elegantly? To this end, I summarized several translation methods.

The first one: the main ingredient of the dish+belt+taste+taste such as chestnuts,

Sweet and sour tenderloin can be translated into sweet and sour pork.

Vinegar potatoes can be translated into vinegar-flavored potatoes.

The second type: cooking is the main method, supplemented by raw materials.

Black and white fungus mixed with ears

Braised diced pork and sweet potato

Stir-fried shredded pork with lobster sauce

Third, the translation principle of giving priority to form and taste, supplemented by raw materials.

Yutu mantou tuxing mantou

Crispy Chicken

Fried mutton slices with pepper and parsley, snack black goat.

Fourth, the translation principle is based on the main material, supplemented by ingredients.

Pleurotus nebrodensis duck web mushroom

Bitter gourd with plum sauce

Fifth, the translation principle of giving priority to names and places, supplemented by raw materials.

Mapo tofu Mapo tofu

Guangdong dim sum Guangdong dim sum

Beijing fried liver Beijing stewed liver

Finally, another is to reflect the catering culture in China, and to use Chinese Pinyin in translation. These traditional foods with China characteristics and accepted by foreigners can promote the food culture of China and China. For example,

Jiaozi, jiaozi

Steamed bun steamed bun

steamed bread

Huajuan

Steamed dumplings shaomai

Kung pao chicken, kung pao chicken