Abstract] Due to the different natural environments and products, different cultures have been formed between the East and the West, and the Chinese and Western diets have developed along their respective paths. Traditional Western culture is a kind of animal husbandry culture and marine culture, Chinese culture is a kind of farming culture and land culture, the two different cultures reflect the differences in people's production and living space and way of life, of which the food is a representative aspect, from the menu naming vocabulary can be seen. First, due to the natural environment and different products, the formation of different cultures in the East and the West, Chinese and Western diets have developed along their own paths. Traditional Western culture is a kind of animal husbandry culture and marine culture, Chinese culture is a kind of farming culture and land culture, the two different cultures reflect the differences in people's production and living space and way of life, of which food is a representative aspect of the vocabulary used in the naming of the culture can be seen. The differences between the two food cultures are mainly manifested in the types of raw materials, cooking methods, eating style, dish naming and other four aspects. (A) types of raw materials. Western food ingredients are mainly animals and marine fish, supplemented by plants, Chinese food ingredients are mainly plants and freshwater fish, supplemented by animals. With the development of society and increased exchanges between China and the West, the raw materials used in the two dietary systems have a tendency to converge, but the differences are still relatively obvious. Chinese people regarded as delicacies, cats, dogs, pigeons, Westerners will not try, and Westerners are accustomed to marine fish, shellfish may be most of the mainland Chinese have never seen, the Chinese "recipe" range than the West's much richer. (ii) Cooking style. This is a major difference between Chinese and Western food, but also the hidden factors of food culture differences. Differences in cooking methods are manifested in three aspects: first of all, the rough processing of raw materials, the so-called "food is not too refined, chopping is not too fine", based on the rough processing of raw materials, Chinese food is very concerned about this, processed raw materials in a variety of shapes, there is a whole (Whole), blocks (Cubes), slices (Slices), rolls (Rolls), strips (Strips), segments (Segments), silk (Segments), and the other two are not the same. Segments), silk (Shreds), Ding (Dice), grain (Grains), end (Mince), Rong (mud) (Mash), pulp (Thickliq 2uid), juice (Juice), etc., the processing of Western raw materials is relatively simple, generally have the whole, block, slice, Din, mud, and other shapes; secondly, the fire, the Chinese cooking pay attention to the use of fire Thirty-odd processing methods, many of which are not in the Western food, Western cooking processing time is shorter, moderate fire temperature; Third, seasoning, Chinese food more complex flavors, the requirements of the raw materials into the flavor, Western food emphasizes the flavor of the raw materials and seasonings of the independent use. (C) the way of eating. This is the obvious factor of the difference between Chinese and Western food culture, but also the difference between Chinese and Western culture in terms of social psychology, values, national customs in the dietary manifestations. Forks and knives and chopsticks, round table and table, etc. are different, in the dishes and the number of dishes on both sides of the program, but a point one together, each other, resulting in the banquet etiquette, drinking style, the atmosphere is also very different. (D) dish naming. Chinese food pay attention to "make", Western food focus on "eat", Chinese cuisine naming pay attention to elegant, subtle and auspicious, pay attention to expression, association function, moral, moral, they use a variety of rhetorical techniques, in addition to a small number of popular dishes to raw materials directly named, a considerable portion of the dish is to the founders, scenery, allusions and rumors to the name of the shortcomings of this naming method is that the name of the dish and the raw materials are not obviously related, often do not know what to do, such as" Eight Immortals Crossing the Sea", "Buddha jumps over the wall" and so on. Western food naming is straightforward, highlighting the raw materials, rarely used similar to the naming of Chinese food rhetorical means, although less artistic, but more practical. Of course, the naming of western dishes also emphasizes elegance, but the method of expression is to name them in French." WhenwetalkofmeatonourtableweuseFrenchwords,whenwespeakoftheanimalsfromwhichthemeatcomesweuseAnglo-Saxonwords.Itisapiginitssty, itispork(porc) on the top of the head, and it is a French word. itispork(porc)onthetable.Therearecattleinthefields,butwesitdowntobeef(boeuf).Chickensbecomepoultry(poulet),andacalfbecomesveal( veau).EvenifourmenuswerenotwritteninFrenchoutofsnobbery,theEnglishweusedinthemwouldstillbeNormanEnglish."‖ (Advanced English P28) This was due to the fact that the Romans had conquered England, and that The English farmers spoke Anglo-Saxon English when they were raising their livestock, and when these livestock were served to the French rulers, they got French names, and it became a kind of elegance. In addition, because the menu originated in France and the French food culture on the Western food culture of the far-reaching influence, many Western dishes naturally with the name of the French language, such as: carrot paste soup (Pureealacrecy), borscht (Bor2schalaRusse), cheese left mouth fish (Fletanalamornay) and so on. Second, the basic principles of English translation of the Chinese menu Chinese food had "food list" and no menu, it and "tomato", "taro" as from the West, and soon into the Chinese food culture, forming its own characteristics, and become indispensable to the catering industry, a "hardware". With the more in-depth and extensive cultural exchanges between the East and the West, more and more foreign guests to China, a good menu is a clever leaflet, a localized menu will make their trip to China more complete. The menu was initially just a chef's memo list, but today is not the same as in the past, today's menu has more functions: 11 to explain to the guests of the types of food and drink and prices, to facilitate the selection of customers; 21 to reflect the restaurant's business policy, marking the characteristics of the restaurant's merchandise and standards; 31 is the communication channel between the guests and the receptionist; 41 is the dish research information; 51 to strengthen the publicity, promote sales. A small menu, a lot of roles. Due to the many differences between Eastern and Western cultures and food ingredients, production methods, the translation of the menu is far from being as simple as imagined. The most important factors affecting the translation of the menu is the cooking method and dish naming, translation should grasp the characteristics of both, not only in line with the Western cuisine dish naming habits, but also to reflect the characteristics of Chinese food, do not look at the meaning of the word or the literal meaning of the direct translation. Translation process must grasp the following six principles: First, pay attention to the information function of the menu to ensure that the name of the dish to provide accurate and sufficient information, and not simply in accordance with the name of the Chinese food modifiers and direct translation, so that foreign guests to choose. Such as "Ma Po Tofu" translated into "Pockmarkedwoman'sbeancurd", "Eight Immortals Crossing the Sea" translated into "EightImmortalscrossingthesea", "Fish-flavored meat" translated into "Fish-flavorshreddedpork" will make the foreign guests confused or misunderstanding. Second, to play the role of menu promotion. We should draw on the art of naming Chinese dishes, try to reflect the characteristics of Chinese cooking, especially for some dishes with a long history and wide circulation, we can also add a description after translation. This not only retains the information of the dish name, but also attracts interest, in order to achieve the purpose of attracting customers. Third, grasp the categories of Chinese cooking methods. In order to reflect the Chinese food's attention to the fire and its artistry, appropriate modifications can be made. Chinese cooking methods are categorized as follows: burning, burning, braising, stewing Braise stewing, simmering Stew frying, deep-frying, crispy Deep-fry explosion, stir-fry, stir-fry, slippery Stir-fry, Quick-fry dry frying, dry stir-frying, baking Sauté cooking, boiling, shabu-shabu, white burning Boil burning, roasting, baking, Roast, Barbecue, Broil, Bake steaming, marinating, marinating Sauce, sauce, smoke, brewing, steak, hot, bad, etc. There are equivalent words, can be translated one to one, the more special practices such as "oil dripping" can be categorized as "frying" category, there is no method of pulling the Western food, similar methods Candy, Toffee. Fourth, try to translate the shape of the raw materials after processing. The shape of the raw materials is not important in Western food, but in Chinese food can reflect the level of cooking skills, the translation should be retained, and if it is really cumbersome, it can be omitted. Fifth, grasp the core of the raw materials, no matter how to name the Chinese food, must translate the raw materials, plus cooking methods and flavors and other auxiliary factors. Sixth, avoid cultural conflict. Chinese cuisine named for good luck, borrowed from some inedible items or Westerners are taboo to eat the name of the animal, the translation should be based on the name of the raw material directly, if the raw material itself is taboo to Westerners, this dish can be omitted from the translation. Such as "jade shark's fin", "braised lion's head", of course, the real jade can not be eaten, in fact, it is a vegetable, and the lion Westerners will not eat, we are also its might to describe the "meat round" only, the direct translation will cause a "bloody" feeling. Another example is "crispy pigeon", will symbolize the peace of the pigeon cooked and eaten, but also Westerners can not accept, so it is best to omit it. Third, the English translation of Chinese cuisine specific discussion of the English translation of the above proposed six principles of English translation of Chinese menus, the following on the English translation of some of the Chinese cuisine specific discussion of the English translation of the name of the dish.11 to the raw materials named dish without rhetorical, direct translation of the most simple, cooking methods do not have to be translated out. Chinese soup naming is generally based on this method, the translation of the treatment is "raw materials plus soup". Such as: double winter beef-BeefwithmushroomandbambooshoutsMushroomswithcabbageheartMushroomswithcabbageheartShreddedporkandgreenchiliTofu soup-Beancurdwithmushroomsoup21 to Named after the cooking method and the ingredient. Since cooking methods are a central part of food culture, it is important to translate cooking methods. Some of the cooking methods in Chinese cuisine are not found in Western cuisine, while others are similar and can be translated with similar words. For example, "dry stir-frying" is not found in Western cuisine, the process is: first fry the raw materials in oil, then stir-fry them in a little oil, quickly dry the oil and then take off the pan, not directly frying with oil. There are two words in English with a similar meaning, one is sauté - friedquicklyinapanwithalittlehotbutterorotherfat.realizeis "fastfrying,frying";oneistorrefy - todryuporparchwithheat(esp. drugsandores,andtheotherfat). Drugsandores,sothattheymaybepowered.) The sense is "drying, baking, roasting", from the production process, sauté is more appropriate. For example: Deep-fried egg rolls-Deep-friedeggrollsSlicedporkdoublysautéedinsoysauceSautéedbeefshreds31Cooking methods plus raw materials and ingredients are named. Ingredients are the most important factor in determining the flavor profile and should not be omitted from the translation. Steamed scallops in black bean sauce, for example, would be steamed if the ingredients were omitted, but the flavor would be completely different. If you take away the "soypaste" from "sautéed pork", it will become "fried pork" without any characteristics, which is a vast difference in flavor. Others include Steamed Scallops with Black Bean Sauce - Steamedscallopswithcuredsoybean Soy Pork - Quick-friedporkwithsoypaste Grouper with Tomatosauce - Deepfriedgaroupawithtomatosauce41 flavorful dishes. Flavorful dishes are widely spread mainly because of their flavor characteristics, so in addition to the raw materials, the flavor should be translated, and some of the dishes that have an exact place of origin should also be added to the name of the place. Fish-flavored shredded pork should be accurately translated as "Stir-friedporkshredsSichuanstyle" or "Stir-friedporkshredsingarlicsauce", not "Fish-flavorshreddedpork", because "Fish-flavorshreddedpork", as a flavor of Sichuan cuisine, uses a fixed combination of ingredients. Fish flavor" as a flavor of Sichuan cuisine, the use of a fixed combination of ingredients, and the real fish does not have any relationship, translated as "Fish-flavor", the dish does not have "Fish", giving people misleading suspicion. Other flavor dishes are: Hunan flavor beef SlicedbeefHunanstyle Sweet and Sour Spare Ribs-Friedporkchopinsweet-soursauce Steamed Pork on Lotus LeafSteamedporkcoatedgroundriceonlotusleaf51 dishes named by the names of people, places, generally All of them should be translated, and it is better to add titles or occupations before the names, and for those that are little known or cannot be understood by foreign guests after translation, the names of the people should be removed and the flavors should be added. Dongpo Pork-PoetDongpo'sbraisedporkMao'sstewedporkwithsoysauceBeijing Roasted Duck-BeijingroastedduckDongjiang Stuffed Tofu-Beancurdstuffed with soy sauce. BeancurdstuffedwithporkminceDongjiangstyle61 named with pictorial techniques or borrowed allusions, legends. This is a feature of the naming of Chinese cuisine, which reflects the characteristics of Chinese food culture, with deep social connotations, but also the difficulty of translation, the treatment is to return to its original, the translation of the main ingredients, ingredients or practices, can take into account the rhetorical meaning of both when it is taken into account, do not adhere to the original name and the direct translation. Jade Shark's Fin-Double-boiledshark'sfinwithve 2getable Jade can not be eaten, only a pronoun, referring to green vegetables, the translation can not be literally translated as "Jadeshark'sfin", otherwise foreign guests will be puzzled. SautéedbeanvermicelliwithspicymeatsauceAnts can be served in Chinese food, but they are not ants, they are minced meat with soy sauce and starch. The first thing you need to do is to get your hands on some of the most popular products in the world. Quick-boiledfishballsorangepet 2alshapedThis dish is a quick-boiled fishballsorangepet 2alshaped, but in fact, there are no orange petals in the dish, and there is no orange flavor, so you can't use it as an ingredient in the translation, and the addition of orangepetalshaped in the name of the dish is meant to increase the sense of aesthetics, and to enhance the function of the promotion. Baked chicken-Bakedchickenvagabondstyle or Bakedchickenwrappedwithmud this dish is said to be created for the beggar, take the name to "called" on behalf of the "beggar", is a kind of embellishment, translation, "vagabond" on behalf of the "beg2gar", is also a kind of embellishment. The latter is more realistic, but less romantic. Ma Po Tofu-BeancurdwithmincedporkinhotsauceThis dish is widely spread in our country", Ma Po" has become a special title, foreign guests do not have its cultural background, the translation can only take the flavor type. If it is translated as "Pockmarkswoman's beancurd", even if the foreign guests understand, but also lost the sense of beauty. Farewell my concubine-Steamedturtleandchickeninwhitesauce Shoubi South Mountain-Steamedchickeninpumpkin Lian Sheng Guizi-Lotusnutsinsyrup These purely auspicious symbols of the name, not only can not be directly translated, but also can not be directly translated, so can only be restored to deal with. Such as in order to promote, these dishes can be added to the description of the 71 dish name containing utensils can be translated out of the utensils, can also be translated directly into the raw materials, as a special practice, in order to translate out of the utensils for the best. Processing role of the utensils in Western food is not carried on the table, which is also a feature of Chinese food, it shows the art of Chinese food. Ware generally includes hot pots, woks, iron plates, casseroles, pots, and so on. Eight delicacieshotpot-EightdelicacieshotpotBraisedturtleinminipotVealslicesfriedonironplateBoiledmeatballsandbeanver 2micelliincasserole The above discusses some basic methods of English translation of Chinese cuisine. As a result of the many varieties of Chinese cuisine, raw material differences, cooking methods have their own characteristics, the names of the dishes are very different, the translation also need to be specific research, otherwise not grasp the characteristics of the accurate translation will not be able to talk about. Fourth, the arrangement of the menu in addition to naming the differences in the classification and arrangement of the dish on the two are not the same, which is due to the way of dining and serving different order caused by. Chinese menu according to the classification of raw materials, vertical sequence, Western menu according to the number of dishes at a time, parallel and side-by-side. Chinese menu dishes are generally arranged according to the cold dishes, cold dishes, meat, fish, seafood, poultry, vegetables, soups, snacks and fruits, the order of the main food category, drinks and wine single column. Western menu dishes are arranged in accordance with the order of eating arrangements, divided into appetizers (APPETIZERS), soups (SOUPS), salads (SAL2ADS), main dishes (ENTREES) (including meat, fish, seafood

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