Due to the different natural environment and products, different cultures have been formed between the East and the West, and Chinese and Western diets have developed along their own paths. The 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. The two different cultures reflect the differences in people's production and living spaces and ways, among which diet is a representative aspect. The vocabulary used in menu naming can be seen slightly. 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. The 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. The two different cultures reflect the differences in people's production and living spaces and ways, among which diet is a representative aspect. The vocabulary used in cultural naming can be seen slightly. 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 exchanges between China and the West, the raw materials used in the two food systems tend to converge. However, the differences are still obvious. The cats, dogs and pigeons that China people regard as delicacies are not tried by westerners, while the marine fish and shellfish that westerners are used to may not be seen by most mainland China people. The range of China people's "recipes" is much richer than that of westerners. (2) Cooking methods. 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 shown in the following. The so-called "never tire of delicacy and delicacy" is based on the rough processing of raw materials, and Chinese food is very particular about it. The processed raw materials have various shapes. There are Whole, Cubes, Slices, Rolls, Strips, Segments, Shreds, Dice, Grains, Mince and Mash. Followed by the heat, Chinese cooking pays attention to the use of fire, and many of the more than 30 kinds of processing methods are not found in western food. The cooking time of western food is short and the fire temperature is moderate; Third, seasoning. Chinese food has many complex flavors, which require raw materials to be savored, 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 diet. Knife and fork are different from chopsticks, round table and strip table, and although both sides have their own programs in dishes and the number of dishes, they are 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", western food pays attention to "eating", Chinese food pays attention to elegance, implication and luck, and pays attention to expression and associative function, which contains feelings and meanings. A variety of rhetorical devices are used. Except for a small number of popular dishes, a considerable number of dishes are named directly by their founders, scenery and meanings. The disadvantage of this naming method is that the names of dishes are not obviously related to the raw materials, and they are often unintelligible, such as "Eight Immortals Crossing the Sea" and "Buddha Jumping over the Wall". The names of western dishes are straightforward, highlighting the raw materials, and rarely using rhetorical devices similar to those of Chinese dishes. Although they are less artistic, they are more practical. Of course, the names of western dishes are also elegant. However, the expression method is named after French. "WhenwetalkofmeatonourtableweuseFrench words, Whenwespeakoftheanimalsfromwhichthemeatcomesweuseanglo-Saxon words. itisapiginitissty, itispork(porc)onthetable.Therearecattleinthefields,butwesitdowntobeef(boeuf).Chickensbecomepoultry(poulet), Andacalbefomesveal (veau). EvenifourmenusWerewritteninfrenchoutofsnobbery, TheenglishWeusedinthemwouldStillbenormanenglish. "(Advanced English) P28) This is because the Romantics once conquered Britain. British farmers speak Anglo-Saxon English when raising livestock, and when these livestock are brought to the table for the French rulers to enjoy, they have French names, which become an elegance. In addition, because the menu originated in France and the far-reaching influence of French food culture on western food culture, many western dishes naturally use French names. Such as: Pureealacrecy, Luo Songtang, Fletanalamornay, etc. Second, the basic principles of English translation of Chinese food menu Chinese food once had a "menu" without a menu. Like "tomato" and "potato", it came from the west, and quickly merged into China's food culture, 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 have 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 chefs' notes, but today it has more functions: 1 1 to guests. 2 1 reflects the management policy of the restaurant and marks the characteristics and standards of the 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 in culture, food raw materials and production methods between the East and the West, the translation of menus is far from being as simple as expected. The most important factors affecting menu translation are cooking methods and 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 look at the literal meaning or literally translate it. 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 name of the dish provides accurate and sufficient information, instead of simply translating it according to the modifiers of the Chinese dish name. For foreign guests to choose, such as "Mapo Tofu" translated into "Pockmarkedwoman'sbeancurd", "EightImmortalscrossingthesea" translated into "Eight Immortals Crossing the Sea" and "Fish-flavored shredded pork" translated into "Fish-flavored shredded pork" will make foreign guests confused or misunderstood. Second, To give full play to the promotion function of menus, we should learn from the artistic methods of naming Chinese dishes and try our best to reflect the cooking characteristics of Chinese food. In particular, some dishes with a long history and wide spread can be added with explanations after translation. This will not only retain the information of dish names, but also attract people's interest, so as to attract diners. Third, grasp the categories of Chinese cooking methods. In order to reflect the Chinese food's emphasis on cooking and its artistry, Appropriate modifications can be made. Chinese cooking methods are classified as follows: roasting, roasting, stewing, Braise stewing, stewing, frying, deep-frying, frying, stir-frying, stir-frying, quick-frying, dry-frying, roasting, boiling, and rinsing. There are equivalent words such as hot and bad, which can be translated one-to-one. Special methods such as "oil drenching" can be classified as "frying". Western food has no method of drawing silk, and similar methods are Candy and Toffee. 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 cooking skill level in Chinese food. The translation should be retained, and it can be omitted if it is really cumbersome. All the raw materials must be translated, together with auxiliary factors such as cooking methods and taste types. Sixth, cultural conflicts should be avoided. Chinese dishes are named for auspiciousness, and some inedible items or animal names that westerners are forbidden to eat are borrowed. When translating, the raw materials should be translated literally. If the raw materials themselves are forbidden to eat by westerners, this dish can be omitted. For example, "Jade shark's fin" and "Braised lion's head", the real jade is certainly inedible, but it is actually a vegetable. Lions, on the other hand, are not eaten by westerners, and we just describe them as "meatballs" because of their power. Literal translation will cause a feeling of "blood". Another example is "crispy squab", which is a symbol of peace and is unacceptable to westerners, so it is best to skip it. The following is a detailed discussion on the English translation of some Chinese dishes. 1 1 Dishes named after raw materials are not rhetorical, and literal translation is the easiest, and the cooking method does not need to be translated. Chinese dishes and soups are generally named according to this method. The processing of translation is "adding soup to raw materials", such as: double winter beef-beefwithmushroomandbambooshouts mushroom cabbage-mushroomswithcabbagehead shredded green pepper-Shredded Porkandgrenchili tofu soup-beancurdewithmushroomsoup 21 Named after cooking methods and raw materials. Because cooking methods are the core component of food culture, cooking methods must be translated when translating. Some cooking methods of Chinese food are not available in western food, while others are similar, and synonyms can also be used when translating. For example, "dry stir-frying" is not available in western food, and its operation process is: fry the raw materials first, then stir-fry with a little oil, and quickly fry the oil dry before frying, instead of directly frying with oil. First, sauté-friedquicklyinapanwithalittlehot buttererorotherfat. Consciousness is "quick frying, frying"; First, the consciousness of torrefy-todryuparchwithheat (esp. Drugsandores, Sothattymaybepowered.) is "drying, baking, baking". From the production process, Sauté is more suitable. For example, fried egg roll-Deep-Frideggrolls pork-Sliced Porkdoublysauté Edinsoysaoce fried beef shreds -Sautéedbeefshreds3 1 Cooking method is named after adding raw materials and seasonings. Seasoning is the most important factor to determine the flavor, and it cannot be omitted in translation. For example, steamed scallops with soy sauce, If you omit the seasoning, it becomes steamed, and the taste is completely different. If you remove the "soypaste" from the sauce-fried meat, it becomes a "fried meat" without any characteristics. There is a world of difference between the two. Others are: steamed scallops in soy sauce-Steamed Scallops with Cured Soybean Sauced Fried Meat-Quick-FridporkwithSoybaste tomato sauce grouper-Deepfriedgaroupwithtomatosaoce41 Flavor dishes. Flavor dishes are widely spread because of their flavor characteristics, so in addition to raw materials, they should be translated into flavors, and some dishes with exact origins should also be added with place names. The exact translation name of fish-flavored shredded pork should be "stir-friedposhredssichuanstyle" or "stir-friedposhredsingarlicsauce". It can't be translated as "Fish-flavorshreddedpork" because "Fish-flavored", as a flavor of Sichuan cuisine, uses a fixed collocation of ingredients and has nothing to do with real fish, so it is translated as "fish-flavored" and there is no "fish" in the dish. It is misleading. Other flavor dishes include: shredded beef with Hunan flavor -SlicedbeefHunanstyle sweet and sour pork ribs-Fridporkchopinsweet-Soursoce steamed pork with lotus leaf powder-Steamed pork cooked ground riceonlotusleaf 51dishes named after people's names and places, which are generally all translated. It is best to add a title or occupation before a person's name. For those who know little or cannot be understood by foreign guests after translation, Then remove the name and add flavor. Dongpo pork -PoetDongpo'sbraisedpork Mao Shi braised pork-Chairman Mao' sstewedporkwithsoysauce Beijing Roast Duck -Beijingroastedduck Dongjiang stuffed tofu-Beancurdstoffedwithporkmingengstyle 6/ Kloc-0/ Named by pictographic means or by borrowing allusions and legends. This is a feature of Chinese food naming, which reflects the characteristics of China's food culture and has deep social connotation. It is also a difficult point in translation. The way to deal with it is to return to its original, translate the main materials, ingredients or practices, and give consideration to the rhetorical meaning. Never stick to the original name and translate it literally. Jadeshark'sfin-double-boiled shark's fin' can't be eaten. It is just a synonym for green vegetables, and it can't be literally translated as "Jade shark's fin" when translating. Otherwise, the foreign guests will be puzzled. Ants climb trees-Sauté ed Beanvermicelli withSpicymeatsauce Ants can eat in Chinese food, but this ant is not another ant. Instead, soy sauce and starch are mixed with minced meat. Literal translation may cause foreign guests to be surprised. The dish "orange-petalled fish"-quick-boiled fish ballsorangepet2alshaped means that the fish-petalled fish looks like orange petals. In fact, there are no orange petals or orange flavor in the dish, so it should not be used as a raw material in translation. The translation name is added with "orangepetalshaped" to increase the aesthetic feeling. Enhance the promotion function. Baked Chicken -Bakedchickenvagabondstyle or Bakedchickenwrappedwithmud is said to have been created by beggars. It is a beautification to replace "beggar" with "beggar" when naming, and it is also a beautification to replace "beg2gar" with "vagabond" when translating. The latter translation is more realistic. However, it lacks the romantic flavor of the former. The dish Mapo Tofu-Bean CurdwithMinced Porkinhotsauce is widely circulated in China. "Mapo" has become a special title, and foreign guests have no cultural background, so they can only take a taste when translating it. For example, if it is translated as "Pockmarkswoman'sbeancurd", even if foreign guests understand it, It also lost its aesthetic feeling. Farewell My Concubine-Steamed Turtleand Chickeninwhitesauce lived longer than Nanshan -Steamedchickeninpumpkin gave birth to your son -Lotusnutsinsyrup, which are purely symbolic names of Geely, can not be translated directly, so they can only be restored. For promotion, You can attach explanations to these dishes. 7 1 The name of the dish contains translatable utensils, or you can translate raw materials directly. As a special practice, it is better to translate utensils. The utensils with processing function will not be put on the table in western food, which is also a feature of Chinese food. It shows the artistry of Chinese food. The utensils are generally hot pot, pot, iron plate and casserole. Pot, etc. Bazhen hot pot-Eight treasures hot pot turtle -Braisedturtleinminipot iron plate beef fillet-Vealslicesffriedonironplate round vermicelli pot-SteedMedballsandbeanver 2 micellincasserole The above discusses some bases for English translation of Chinese food. This method, due to the variety of Chinese cuisine, the great differences in raw materials, the unique cooking methods and the different names of dishes, needs to be studied in detail in translation, otherwise, its characteristics cannot be grasped, and accurate translation is impossible. The western menu is arranged in parallel according to the number of dishes eaten at one time. The Chinese menu dishes are generally arranged in the order of cold dishes, meat, fish, seafood, poultry, vegetables, soup, snacks, fruits and staple foods, while the drinks and wines are listed separately. The western menu dishes are arranged in the order of eating, which is divided into APPETIZERS, SOUPS and SAL2ADS.