In the United States and Europe in the Chinese restaurant, the Chinese menu translated into English the most direct method is "phonetic translation. Phonetic translation is to write out the Chinese name of the dish in pinyin, this method is simple and direct and very distinctive. For example, tofu, although it can be translated as "soybean cheese", but more often use the word "TOFU" can be, Americans ordering food will already be correctly said "TOFU", but also know that it is Americans already say "TOFU" correctly when ordering food, and know that it is good for health. There are also meals such as "Dan Dan Noodles" (DAN DAN NOODLES), "Wonton" (WONTON), etc., which are directly named in pinyin, containing a kind of "I have people without" pride. Pride. Anyway, there is no corresponding food in foreign countries, so it's better to use our name.

This method is also common in other countries in the dining: Japanese sushi (SUSHI), Japanese sake (SAKE), Korean kimchi (KIMCHI) are directly with the phonetic translation, which has been widely adopted in the West. And now the country said the French "champagne", Italy's "pizza" are the original phonetic translation, and now who does not know what those things it.

(2) Italian translation of the three major pay attention to:

Needless to say, this is the most important work of the translation method. Italian translation method is also divided into three kinds of carefully:

The translation of the main ingredients - the main introduction of the main ingredients and ingredients of the dish, first write the name of the type of chicken, beef or seafood, plus the name of the green vegetables, nuts and other ingredients, such as mushrooms (BLACK MASHROOM), bamboo shoots (BAMBOO) are all fresh. SHOOT) are common ingredients in Chinese food, most foreigners will not make a fuss and will eat them as they are.

Flavor-based translation -- in addition to the ingredients, emphasize the seasoning of the ingredients, pepper and salt, spicy, sweet and sour flavor indicated on the menu, which will help foreigners to order food. It is important to understand that foreigners give Chinese food the reputation of "eating with the tongue", and very often they come to eat the flavor. The addition of green onions, sesame seeds, etc., are all special flavors, so you may want to write them down one by one. However, there is a very popular dish in North America, "SWEET AND SOUR PORK (CHICKEN)", which is not exactly the same as the "sweet and sour pork" in China, but has a golden color and sweet taste. It has a golden color and a sweet, fruity taste, so foreigners who are used to eating this dish may get confused when they arrive in China.

Translation based on cooking method - the common way of frying and stir-frying is translated into the name of the dish, which is not only in line with the tradition of Chinese cuisine, but also shows the art of making Chinese food. The rich aroma of stir-frying, the crispness of deep-frying, and the lightness of steaming can all be fully displayed in the text of the dishes.

Overseas, braised pork is usually explicitly said to be made with soy sauce (SOY BEAN SAUCE) rather than a generalized BROWN SAUCE, so that foreigners who don't like soy sauce can refrain from ordering the dish.

(C) skillful use of the names of people and places:

This translation seems to go back to the phonetic method, but in fact it adds more cultural connotations. Look closely at foreign recipes will find that the French cheese, German sausage, there are many have indicated the place of origin and flavor, and their names even if they appear in the English menu, but also all use the original spelling. Therefore, for our "West Lake Beef Soup", "Mongolian Barbecue Pork" and "Shanghai Duck in Sauce", we can also write the Hanyu Pinyin of the names of these specialties, or add the following note "SHANGHAI STYLE" (Shanghai flavor), by the way, also to foreign friends to some geographical knowledge.

Likewise, borrowing the names of people in dishes like "Dongpo Pork", "Zuo Gongji", "Mapo Tofu", etc., you can introduce to foreigners that this is the name of the Chinese poet The names of the people in the dishes such as "Dongpo pork", "Zuo Gongji", "Ma Po Tofu", etc. can introduce to foreigners that this is the favorite food of the Chinese poet Su Dongpo, the famous general Zuo Zongtang, etc., as well as the specialty dishes of the wonderful Sichuan grannies, which can increase the interesting topics and exchanges during the meal.

Two points of note:

1. Use the location of the common name and cooking method, you can get twice the result with half the effort. For example, "barbecued pork", as long as it is written as "BBQ pork" (coated with a thick sauce of barbecued meat), North Americans will understand. And we often say "Dutch beans", in the United States and Canada is called "snow peas", the translation needs to pay attention.

2. The Chinese people have always been a nation of etiquette, and we should try to avoid words like violence and sex. For example, "child chicken", as long as it is written as "very tender chicken" can be, some restaurants translated into "not sex chicken" will be laughed at. I think our ancestors invented this dish just to emphasize the tenderness of the ingredients, and no one wants to know about the private life of the baby chicken.

Example:

The translation of "Kung Pao Chicken" is one of three. The names of Chinese dishes can be translated into English using a number of different expressions. For example, there are three ways to translate "Kung Pao Chicken":

■Phonetic translation: GONGBAO CHICKEN (宫保鸡丁)

■Used material-based translation: SAUTEED CHICHEN CUBE WITH PEANUTS (炒鸡块，添加花生)

Translations: GONGBAO CHICKEN (宫保鸡丁)

■用料-based translation: SAUTEED CHICHEN CUBE WITH PEANUTS (炒鸡块，添加花生 )

■Flavor-based translation: DICED CHICKEN WITH PEANUTS IN CHILI SAUCE (chicken peanuts in chili sauce)

Hope to help you, hope to adopt .........