The five principles of Chinese and English menu translation are:

1, the main ingredient is the main ingredient, the ingredient or sauce as a supplement to the translation principle.

2, the main cooking method, raw materials as a supplementary translation principle.

3. The translation principle that the shape and flavor are the main ingredients and the raw materials are supplementary.

4. The principle of translation which is based on the names of people and places and supplemented by raw materials.

5. Reflecting the Chinese catering culture, the translation principle of using Hanyu Pinyin naming or phonetic translation.

Introducing the English translation of several traditional stir-fried dishes:

1. roast Beijing duck.

2. saute diced chicken with hot peppers.

3. saute diced chicken with peanuts.

4, braised common carp braised common carp.

5, eggplant sauce shrimp saute fish slices with bamboo shoots.

recipe

is the cooking chef using a variety of cooking ingredients, through a variety of cooking techniques to create

Recipe

It is a cooking method in which the cook utilizes a variety of cooking ingredients to create a particular dish through a variety of cooking techniques. In a modern restaurant, a booklet is used to introduce the dishes, which is accompanied by a picture of the dish, the price and a brief description of the information.

The word "menu" comes from the Latin word for "memorandum of instructions," and was originally a record of what the chef had done. The menu of a modern restaurant is not only for the chef to see, but also for the guests to see. We can summarize it in one sentence: the menu is a catalog and introduction to the goods provided by the restaurant. It is the consumer guide of the restaurant and the most important business card of the restaurant.

Baidu Encyclopedia - Menu