As we all know, our China dishes have various names and complicated categories, and many dishes don't know what food they are until they are eaten. So when these complicated dishes are translated into English, it will be difficult for translators. However, some translators have made full use of their imagination and only English level to translate all kinds of dishes. For example, I once saw the dish "Beef tenderloin with Lotus Leaf and Garlic" translated into "Steamed Flour-Coated Garlic-Flavoured Beef Wrapped in a Lotus Leaf" in a large restaurant. If this translation is understandable to foreigners, I will learn how to cook this dish after I finish it! Don't believe it? Wrap garlic-flavored beef with a layer of flour, that is, first marinate beef with garlic juice, then coat it with a layer of flour or starch, then wrap it with lotus leaves and steam it in a pot. Obviously, this is not the name of the dish, but the method of making the dish. If every dish is translated like this, the workload of those interpreters will be great.

There are also some soul translators who literally translate the names of dishes into English. For example, husband and wife's lung slices are translated into Husbandand wife lung slice, which are not only husband and wife's lung slices, but also as scary as "barbecued pork buns". Some dishes are also very funny. For example, German salty pig hand is translated into Germany sexual harassment, and "vegetable steamed stuffed bun" is translated into "idol", probably because vegetable steamed stuffed bun = vegetable bag =idiot = idol. 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 type: the main ingredient of the dish+with+taste+flavour, for example, chestnuts,

the sweet and sour tenderloin can be translated as pork with sugar vinegar flavor

the vinegar-vinegar potato can be translated as potato with vinegar flavor

the second type: mainly cooking methods, The raw materials are supplemented by

mixed ears, toasted black and white fungus

stewed diced pork and sweet potatoes

shredded pork in Beijing sauce, sauted shredded pork in sweet bean sauce

The third type: mainly based on shape and taste, The translation principle of raw materials as a supplement

Rabbit-Shaped Mantou

Crispy Chicken

sauted sliced lamb with pepper and parsley

The fourth type: mainly based on the main ingredients, Principles of translation supplemented by ingredients

Pleurotus nebrodensis and duck feet Mushrooms with Duck Webs

Bitter Melon in Plum Sauce

Fifth: mainly based on names and places, Principles of translation supplemented by raw materials

Mapo Tofu

Cantonese Dim Sum

Stewed liver in Beijing, Beijing style

Finally, there is another one that uses Chinese pinyin to reflect the catering culture in China. These traditional foods with China characteristics and accepted by foreigners can promote Chinese and China catering culture. For example,

jiaozi Jiaozi

Baozi

Mantou

Huajuan

steamed dumplings Shaomai

Kung Pao Chicken kunpao chicken.