英语毕业论文完整版(参考)中式菜谱 翻译 简析

英语毕业论文完整版(参考)中式菜谱 翻译 简析

毕业设计（论文）批注[U1]:三号黑体居中设计(论文)题目中式菜谱翻译简析批注[U2]:四号楷体GB2312，居中姓名：冯守刚学号：200900630107学院：翻译学院专业：英语年级2009级指导教师：XXXXXXX年5月20日\n批注[FYXY3]:三号TimesNewABRIEFANALYSISOFCHINESEMENUTRANSLATIONRoman字，居中BYFENGSHOUGANG批注[FYXY4]:小4号TimesNewRoman居中SUPERVISORXXXXXXXXSUBMITTEDTOTHESCHOOLOFTRANSLATIONSTUDIESOFSHANDONGUNIVERSITY,WEIHAIINPARTIALFULFILLMENTOFTHEREQUIREMENTSFORTHEDEGREEOFBACHELOROFARTSWEIHAI,SHANDONGCHINAMAY,2016\n山东大学（威海）毕业论文（设计）开题报告批注[FYXY5]:宋体，小三，居中论文题目：中式菜谱翻译简析姓名：XXX学号：00000000000专业：英语或日语指导教师：XXXXXXX年3月15日\n毕业论文（设计）开题报告1.本课题的研究意义谈起任何关于中国文化的课题研究，不得不涉及到中国传统的饮食文化，而中批注[FYXY6]:宋体，小四，行距最小值20磅式菜谱是中国饮食文化中不可或缺的一部分，可谓是中华民族几千年来的古老文明的承载体之一，在现代生活中亦发挥着非常重要的作用和影响。当前我国文化生活正日益与世界发展相接轨，不可避免地发生着文化的交流和碰撞，国际旅游业的发展更加促进更多的外国人来到中国，也更加促进中国传统饮食走向世界和国际，语言同样是中国传统饮食业发展的障碍，饮食翻译应运而生，并因此越来越多的人投入到中式菜谱翻译中去，促进中式菜谱翻译的多元化发展以促使更多的外国人了解我国的传统饮食文化，提高中国饮食业乃至商业的对外开放和发展水平。事物都有两面性，不可否认的是当前中式菜谱翻译中存在诸多的问题和不足，而问题的存在严重制约着中国饮食业的发展和饮食文化的传播，生搬硬套等中式菜谱中译英翻译笑话比比皆是，同时针对当前中式菜谱翻译实践大多集中于基于一种特定翻译理论前提下的翻译方法以及原则的应用探究和现有错误翻译例子的揭示，较少有人将几种主要翻译方法和翻译实例结合起来进行探究。本论文对中式菜谱语言特点和翻译现状以及主要翻译原则和方法予以总结，对中式菜谱翻译进行简单分析。2.本课题的基本内容本课题首先对中式菜谱语言特点进行总结和分类，然后分析当前中式菜谱翻译现状及发展情况，在理论分析的基础上列举部分典型的菜名翻译例子，最后通过正反两面分析对中式菜谱翻译的主要方法和原则进行探究和整理，增加翻译菜谱的实用性。3.本课题的重点和难点本课题重点在于对中式菜谱语言特点和当前中式菜谱翻译现状及发展情况的总结和分析，并用具体的例子进行佐证。本课题难点在于总结中式菜谱翻译的主要方法和原则，提出自己合理化的见解，增强翻译菜谱的实用性。\n毕业论文（设计）开题报告4.论文提纲引言1.中式菜谱的特征1.1.语言特征1.2.文化特征2.中式菜谱翻译的现状2.1.言不达意2.2.文化不适和误解2.3.一菜多译名2.4.词语和语法错误3.中式菜谱的翻译原则3.1.忠实3.2.简洁3.3.民族性3.4.适用性3.5.灵活运用4.中式菜谱的翻译策略4.1.直译法4.2.意译法4.3.音译法4.4.补充法4.5.综合法结尾参考文献谢辞5.进度安排1.20XX年12月1日--20XX年12月30日确定选题，填写《课题申请表》2.20XX年1月11日--3月15日查阅资料，写出论文大纲，填写开题报告3.20XX年3月1日--3月15日指导老师填写《开题报告》意见4.20XX年4月3日--5月16日论文撰写、修改及定稿5.20XX年5月16日--5月18日论文打印，递交小组答辩老师6.第12周答辩\n指导教师意见：（请手写意见和签名）（对本课题的深度、广度及工作量的意见）指导教师：（签字）年月日教研室审查意见：（请手写意见和签名）教研室负责人：（签字）年月日\n毕业论文（设计）开题报告毕业论文（设计）成绩评定表学院：专业：年级：姓名学号设计（论文）总成绩设计（论文）题目指导教师评语评定成绩：签名：年月日答辩小组评语答辩成绩：组长签名：年月日注：指导教师、答辩小组给予的成绩和设计（论文）总成绩统一实行百分制，总成绩中指导教师评分占60%（抽样答辩未被抽中的学生占100%），答辩小组评分占40%。评语、成绩、签名及日期处必须手写。\nContentsAbstract......................................................................................................I摘要....................................................................................................IIIntroduction...............................................................................................1ChapterOneCharacteristicsofChineseMenus....................................31.1LinguisticCharacteristics...............................................................31.2CulturalCharacteristics...................................................................3ChapterTwoStatusQuoofChineseMenuTranslation.......................52.1FailureinConveyingOriginalConnotations..................................52.2CulturalDiscomfortandMisunderstanding...................................52.3MultipleTranslationsforOneDishName.....................................62.4WrongWordsandGrammar...........................................................7ChapterThreePrinciplesofChineseMenuTranslation......................83.1Loyalty............................................................................................83.2Brevity.............................................................................................93.3Nationality.....................................................................................103.4Applicability.................................................................................103.5ProperFlexibility..........................................................................11ChapterFourMethodsofChineseMenuTranslation........................134.1LiteralTranslation.........................................................................134.2FreeTranslation............................................................................144.3Transliteration...............................................................................154.4ComplementaryMethods..............................................................164.5ComprehensiveMethods..............................................................16Conclusion...............................................................................................18Bibliography............................................................................................19Acknowledgements.................................................................................20\nAbstractNowChinesemenutranslationisbecomingmoreandmoreimportantintheworldcultureexchanges，butitisundeniablethatmanyproblemsandshortagesstillexistinChinesemenutranslation.Basedontheexistingresearchresults,thisthesisfirstlysummarizesandclassifiesthelanguagecharacteristicsofChinesemenu,andthenanalyzesstatusquoanddevelopmentofChinesemenutranslation.WhenintroducingtranslationtheoriessometypicalexamplesofChinesemenutranslationarealsolisted,andfinallythisthesisdiscussesandsummariesthemainmethodsandprinciplesofChinesemenutranslation,andputsforwardrationalideastoimprovethepracticabilityoftheEnglishversionsoftranslatedmenus.KeyWordsMenu;Translation;Principle;MethodI\n摘要当前中式菜谱翻译在世界文化交流中越来越重要，但不可否认的是中式菜谱翻译存在着诸多的问题和不足。本文首先根据已有的研究成果对中式菜谱语言特点进行总结和分类，然后分析当前中式菜谱翻译现状及发展情况，在理论分析的基础上列举部分翻译菜名典型的例子，最后讨论总结中式菜谱翻译的主要方法和原则，提出自己合理化的见解，增加翻译版菜谱的实用性。关键词菜谱；翻译；原则；方法II\nIntroductionInspiteofthehugeculturaldifferencesbetweenChinaandwesterncountries,inrecentyearsculturalexchangesaregraduallywarming.WiththedeepeningofChinesereformandopeningupandthesteadyriseofcomprehensivenationalstrength,culturalexchangespresentseveralcharacteristics(morefrequentbusinesscontacts,moreoverseasstudentexchanges,andmoreinternationaltourisms)betweenChinaandwesterncountries.YuXiaoyuthinksthesuccessesof2008BeijingOlympicGamesand2010ShanghaiWorldExpopromotecommunicationsbetweenChineseandwesternculturebetter.Foodcultureisanindispensablepart,anditsimportanceandnecessityincreasinglystandout,soitisnecessarytosolvetheproblemofintroducingthemagnificentandancientfoodculturetoforeignfriendsandChinesemenutranslationisthemostbasicstepoffoodculturecommunication(于潇宇,2010:175).ThestudyofChinesemenutranslationhasachievedalotofachievements.InrecentyearsmorerepresentativepapershaveappearedincludingWangBinchuan’s《浅谈中餐菜单英译》,WangLihua’s《浅谈中餐菜名的翻译》,LiuQingBo’s《中式菜名英译的技巧和原则》,RenJingsheng’s《也谈中菜与主食的英译问题》,HuangHaixiang’s《中餐菜单英译浅谈》,XiongLiyou’s《中华菜名功能与翻译处理》,QiaoPing’s《中餐菜名分类及其英译方法》,liuPing’s《中式菜肴名称的口译》,ZhengJinhuai’s《浅谈中国菜名英译》,DongLi’s《从“源语文化”看中式菜肴的翻译》,etc.ThesepapersshowustheimportanceofChinesemenutranslation,dishnaming,basicwaysoftranslation,andalsoprovidemanyusefulexamples.Butaftercarefulanalysisoftheseresults,thestudyofChinesemenutranslationhasthefollowingdeficiencies:Firstly,Chinesemenutranslationlackstheuniformstandardsandprinciples;Secondly,thetargetofChinesemenutranslationisnotstrong;Thirdly,therearefewresearchesaboutChinesedishnamesderivedfromhistoricalallusionsandfullofculturalsignificances,whichisthemostdifficultpartofChinesemenutranslation.Chinesefoodcultureisextensiveandprofound,andmanydishnamesarerichinculturalconnotation.LiuXuanchuanthinksmanydishesareoftennamedafteranimals,plantsandotherobjectssymbolizingtheprosperityandthefortune,orsometimesnamedwithfolkcolors,ornamedwithartisticqualitychasingaftereleganceandbeautyandfullofliterarygracetosatisfygourmands’aestheticinterestsandauspiciouswishes(刘煊传,2004:75).ThenamingwayofmostChinesemenusisformbeauty,soundbeautyandmeaningbeauty.Whencustomerslookatthemenuscomfortably,1\ntheyarealsofullofexpectations.ThroughChinesedishesconsumerscanenjoythecolorfulChineseculture,andunderstandthecomplexityandextensiveandprofoundcontentsofChinesecuisine.InthepracticeofChinesemenutranslationalotofprinciplesandmethodscouldbeused，suchasliteraltranslation，freetranslationandtransliteration,etc.Everymethodhasitsownadvantagesanddisadvantages,whichmeansweshoulddependonthetranslationfactstodecidewhichoneisbest.Forexample,thestraightforwardtranslationneverreflectstheculturaldepositsofChinesefoodcultureandtheunitedmenuisadouble-edgedsword,becausetheculturalconnotationofmanydishesdisappearswhenpeopleleavethosefunnytranslationmistakes.Thisthesismainlyconsistsoffourchapters.ThefirstchapterisaboutcharacteristicsofChinesemenus.ThesecondchapterisaboutstatusquoofChinesemenutranslation.ThethirdchapterisaboutprinciplesofChinesemenutranslation.ThefourthchapterisaboutmethodsofChinesemenutranslation.2\nChapterOneCharacteristicsofChineseMenusChinesemenus,asanimportantpartofChineseculture,havetwomaincharacteristics,linguisticcharacteristicandculturalcharacteristic.TheysatisfydifferentdemandsofChinesepeopleondifferentlevels,andunderstandingsoftwocharacteristicsarethebasisofdoingChinesemenutranslationwell.1.1LinguisticCharacteristicsYoumayneverfindonecompletesentenceonanymenu,andtheentiredishnamesappearinwordsorphrases.Allcannotstandreadingatextaheadofhavingtheirmeal,especiallywhentheyarehungryandthirsty.Nomatterwhatadjectivesareaddedtodishnames,everyonecouldcatchthekeywordofonedishname.SuchasFriedChickenRolls（炸鸡卷）,BraisedPorkJoint（红烧肘子）,Stir-friedBeefShreds（干炒牛肉丝）andBarbecuedPork（叉烧）,andanycustomercouldeasilyfindkeywords—chicken,porkorbeef,differentkindsofmeat,themainrawmaterialofeverydish.Apartfromkeywords,otherwordsareaboutcuisinemethodsandotherordinaryaccessorieswhichpeoplecanoftenfindinthekitchen.Sogenerallyit’snotdifficultforustounderstandaChinesemenu.What’smore,theprimarypurposeorgoalofmenusistomaketheconsumersknowwhatthedeliciousdishesonmenusaremadeupofassoonastheylookatthem.Restaurantownerstrytheirbesttomakemenuslookbeautifulandsatisfyinginstyles.Dishnamesandpricesappearinlinestomakesurethatallthedisheslookbriefandeasytounderstand.Forexample,whenacustomercomesintoarestaurantandawaiterbringshimamenu,withinfiveminuteshecouldfindalotofcuisineaboutchicken,friedorstewed,withallkindsoftastes,sweetorhot.Andthenwithinanotherfiveminuteshemighthaveenjoyedhiswonderfullunchtime.Chinesepeoplepaymuchattentiontogrammar,especiallyrhetoricaldevices,anexpressivedevicethatbelongstogrammar,suchasmetaphor,metonymy,andexaggeration.Theuseofrhetoricaldevicescanhelpcreatevividpictureswhichcantherebyinspireimaginationsandformabstractconceptsinthemindsofconsumers.1.2CulturalCharacteristicsChinesetraditionalfoodisoneimportantpartofChineseculture,soasthelanguageonthemenu,dishnamescannotonlystayinalowlevel,inotherwords,notinthe3\ndegreeofbeingbrief.Dishnamesarelikeourhumans’nameswhichpresentthefirstimpressiontotheconsumers,andproperdishnamesasanadvertisementcouldhelpenrichthecommunicatingeffects.Afterpeoplegiveelegantnamestoordinarydishes,theattractivenessofthedishestotheconsumersmustberaised.Meanwhile,asChineselanguageandculturevaryindifferentareas,thelanguageofChinesedishnamesisvariousandcomplex,presentinguniquefeaturesdifferentfromthoseinothercountries.TheformationofChinesedishnamehasalonghistory,mixedwithseveralnecessaryelements.Firstly,naturalelementsarethefundamentalpart,andpeopleoftennamedishesafteranimals’andplant’snames.Forexample,Chinesepeopleevenusedragonmeattoexpresssomespecialanimalmeat,likesnake.Secondly,wehavetomentionhistoricalelementsorfactors,whichhaveanoverwhelminginfluenceontheChinesedishnames.Somefamoushumannames,places,events,orevenillusorymythsandstoriescouldbefoundappearinginthedishnames,andwhentheconsumersarehavingtheirmeal,theycanalsoenjoytheclassicalandmysteriousbeautyofChineseculture,suchasDongpoPork（东坡肉）,BeijingRoastDuck（北京烤鸭）,andFarewellMyConcubine（霸王别姬）.InChinathereareeightbigcuisines,Shandongcuisine,Sichuancuisine,Cantonesecuisine,Fujiancuisine,Jiangsucuisine,Zhejiangcuisine,HunancuisineandAnhuicuisine.Everybigcuisinehasitsownfeaturesandsmells,eventwosimilardisheswithsamerawmaterialsandingredients.Nowallthecuisineshavetheirdistinctivedishnamesandmenus,andonlythenumberofdishnamescansumuptothousandsortenthousands,andallthedishnamescouldcomeintoonesubjecttoresearch.Everydishnameisnamedbasedonthelocalcultureanddialects,andtheChinesedishnamemightbeconsideredproperbylocalpeopleorChinesepeople.ButpeoplefacethebiggestproblemoftranslatingChinesedishnamestoEnglishdishnamesthatcouldbeadmittedandallowedbyChinesepeopleandforeigners,andcomposingonestandardandformalmenu.4\nChapterTwoStatusQuoofChineseMenuTranslationNoweveryonemustrealizethatwiththeinternationalbusinessandtourismbooming,Chinesetraditionalfoodgraduallygoesabroadandbecomespopularamongpeopleofthewholeworld,andChinesecateringservicesbecomeoneofthemostimportantpartsofourcountry’seconomy,thusChinesemenutranslationgetstobeontheagenda,andChinesemenutranslationseemstogreetitsspring.ButpeopleshouldalsoseetheproblemsinChinesemenutranslation,whichsometimesletusbelievethatChinesemenutranslationstillstaysinwinter,andwillneverwalkoutofdarknessandchaos.Goodtranslationnotonlyexpressesthedishname’smeaning,butalsocontainsitsownculture.Onthecontrary,badtranslationmayfrightenforeignersaway.ThereareseveralseriousproblemsinChinesemenutranslation.2.1FailureinConveyingOriginalConnotationsNomatterhowbeautifulandsuccessfulatranslationis,itmustbeloyaltotheoriginaltextandconveytheoriginalmeaningtothetargetreaders.Thoughtheformorwordsofthesourcelanguagecanbechanged,everytranslatormuststicktothefirstandmainprinciplethatyourtranslationshouldbeacceptedbytargetlanguageconsumers,soitisusuallydifficulttotranslateandconveytheoriginalabundantconnotationsofChinesedishnamesintoEnglish.Asweallknow,iftranslatorswantforeignerstoaccepttheirtranslation,hemustchoosetherightmethod,andthisisthecauseofthestrugglebetweentransliterationandfreetranslation.Forexample,accordingtotransliterationifyoutranslate狗不理包子、佛跳墙、翡翠羹intoEnglishwordbyword,andevenyouexplainthedishestotheminEnglishforthreedaysandnights,theEnglishforeignerswillneverunderstandwhatyouaretalkingabout.Everytranslatormusttryhardtokeepthetranslationclearly-expressedandavoidobscurityandambiguity.2.2CulturalDiscomfortandMisunderstandingTherearenotwoidenticalculturesintheworld,andthissentenceisalsoapplicabletofoodculture.Culturalexchangesamongdifferentregionsandnationswillinevitablyleadtoculturalmisunderstandingsorculturalconflict.Forexample,dragonisthetotemofChinaandthegodofChinesepeople.IndailylifepeopleoftenpraisethatonlydonkeymeatonearthcouldequalDragonMeatinthesky.Thepurposeistodescribe5\nthatdonkeymeatorsomeothermeatisthemostdelicioustoeat.Butinsomewesterncountriesdragonistheincarnationofevil,andpeopletherewilleatanymeatapartfromDragonMeat,andtheydon’tevenallowtheworddragontoappearonthetableorthemenu.Andrecentlymaybeeveryonehasheardtheeventthatsomewesterncountriescriticizeeatinghorsemeat,andnotallcountriesliketoeathorsemeat.Asmallproblemabouthorsemeatcouldproduceapoliticaldisturbanceoraneconomiccrisis.Anotherexampleisthatalmostallthewesternersdonotlikesomedishesmadeofanimalorgans,suchastheheart,lung,tripe,kidney,whichcouldbeeasilyseenontheChinesemenu.Andmoreseriously,theywouldfeelallergictothemerereferringofthesedishnames.However,mosttranslatorsareChinesepeople.Whendealingwithsuchproblems,theyalwaysforgettheculturalbackgroundanddiscordanceandfailtotakecarefulactionstochangeoravoidtheunpleasantsituations.Insuchcases,beingloyaltotheoriginaltextisnotproper,andpeoplemustkeepaseriousattitudeandtakeaseriousmannertosolvetheproblem,nottoraiseaseriesofproblems.Inpracticaltranslations,StewedSnakeandChicken（龙凤会）ismuchbetterthanStewedDragonandPhoenix,andthelatteronemaylettheforeignerstotallylosetheirgoodappetite.Intheprogressatranslatorshouldalwaysbearculturaldifferencesinmind,anddotactfullyandskillfullytoavoidanydirectculturalconflictswhileleavingthefreedomofchoicetoconsumersthemselves.2.3MultipleTranslationsforOneDishNameOwingtothecomplexityofChinesedish,itiscommontoseethateventhesamedishindifferentbigcuisineshasmorethanoneEnglishnamesinChina,andit’sdifficultforforeignerstounderstandandrememberonenameforonedish,letalonetwoorthree.Everytranslatormayhavehisownthoughtsandchoiceswhendealingwiththetranslation,andhecantranslateChinesemenuasconvenientlyashecan,sodonotexpectthatdishescouldhaveformalandfixedones.Herearesomeexamples:For回锅肉,thereareHuiguoRou,HuiguoPork,Twice-cookedPork,DoubleSautéedPork,etc;For饺子,thereareChinese-styleravioli,Dumpling,ChineseDumpling,6\nJiaozi,etc;For麻婆豆腐,thereareBeanCurdwithMincedPorkinHotSauce,Pock-markedGrandma’sBeanCurd,BeanCurdwithMincedMeatandChiliSauce,MapoTofu,PepperyHotBeanCurd,StewedBeanCurdwithMincedPorkinPepperSauce,MapcoBeanCurdandSpicyBeanCurd,etc;For红烧狮子头,thereareLionHeadBraisedinBrownSauce,BraisedMeatballswithBrownSauce,StewedPorkBallsinCasserole,RedBurnedLionHeadBraisedPorkBallsinSoySauce,etc.ThetruthisthatgoodChinesemenutranslationsandthebadonesareintermingled,andnooneororganizationtakesmeasurestochangethesituation.Peopleallowculturaltrashestodestroyourexcellentcivilization.OnebadEnglishdishnamecouldletoneregularconsumernevertouchthedishagain,whichcouldbeadisaster.2.4WrongWordsandGrammarInordertosavemoney,lotsofrestaurantownerslettheirstafforstudentswiththeprimaryEnglishleveltranslateChinesemenuinsteadofhiringprofessionals.Theyneverconsiderwhetherthetranslationcouldconformtothegrammarandwordorderornot.Theyevenputseveralnouns,adjectivesandverbstogethertocreateanewbutunknownwordorphrase.QiaoPingsaysthatthebookSimpleHomeCookingpublishedbytheforeignlanguagepressin2002translatestheChinesedish双丝鸡丝intoFrySlicedChickenwithBeanandPotherbMustardandtranslates洋葱肉丝intoFrytheOnionwithSlicedMeat.Butonthemenutherearetwopicturesandoneisfinelyshreddedandanotheroneisfinelyshreddedpork,whichletuswonderthatwhichoneiswrong,thepictureortheword(乔平,2004:47).7\nChapterThreePrinciplesofChineseMenuTranslationPrinciplesofChinesemenutranslationarealsothecriteriaofChinesemenutranslation.Everyprinciplehasitsownrole,andinthepracticaltranslationsalltheprinciplesmustbegiven,andthenaccordingtotheactualsituationyoushouldtradeoffthechoicesofthetranslationprinciples,byallmeansavoidingsolelyemphasizingononekindofprinciplebutignoringotherprinciples.TheEnglishtranslationprinciplesofChinesemenuareanorganicwhole,andcanneverbeapart.Therearefivemostcommononesandthispaperwilldescribethemonebyoneindetailsinthissection.3.1LoyaltyAsamatterofcoursefaithfulnessisthemostimportantoneoftheprinciplesoftranslation.Allexpertsandtheorists,nomatterinoroutofChina,insistthattranslationmustbeloyalorfaithfultotheoriginaltextandmessage.AthomeallthepeoplewhohavestudiedaforeignlanguageandtranslationincludingusmajorinEnglishwillknowYanFu’striple-elementprinciple—faithfulness,expressivenessandelegance.ThoughYanFu’striple-elementprincipleispresentedinancientChina—QingDynasty,afteranalyzed,criticizedanddevelopedbylatergenerations,itstillhasaprofoundandlastingeffectonmoderntranslation.LuXun’sfaithfulnessandsmoothness,LiuZhongde’sfaithfulness,expressivenessandclosenesscouldbesaidastheexpansionsofYanFu’sfaithfulness.SomeforeigntranslatorsunswervinglycarrythebanneroffaithfulnesssuchasHorace,DrydenandNida,amongwhichNidahasawell-knownthesisaboutthedefinitionoftranslation—“Translationconsistsinreproducinginthereceptorlanguagetheclosestnaturalequivalentofthesourcelanguagefirstintermsofmeaningandsecondlyintermsofstyle”(Nida,1993:110).IfyouwanttotranslateChinesedishnamesintoEnglishwell,youshouldhavetransmittedthebasicinformationintoEnglishversions.Thecommonsenseisthatthebasicfunctionofadishnameistoinformtheconsumerssomebasicinformationofthedish,includingrawmaterials,ingredients,seasonings,tasteorflavor,shapes,cuttingstyle,cookingmethod,texture,etc.WhenChinesedishnameshavetheabove-mentionedcontents,translatorsshouldtrytosaveallthecontents,andatthesametimethisalsodetermineshowtotranslatethedishname.Consumershavetherighttoknowthebasicinformationofallthedishes,sothemenuhastopossessthefunctiontosatisfyconsumers’demands.Ifakindofrawmaterialcanbedividedinto8\ndifferentcategories,youmustbespecifictothesmallestunit,suchaschickenthigh,chickenbreastandchickenwing.“ThereisaChinesedishcalled金玉满堂,butinfactthatisasoupmadeofshrimpsandeggs.IfitisliterallytranslatedasHallFullofGoldandJadesorTreasuresfillingthehome,foreignconsumersmusthavetogetashockthathowChinesepeoplecaneatgoldandjadesortreasures;butifyoutranslateitintoShrimpandEggSoup,everyoneincludingforeignersandChinesecaneasilyunderstandit”(吴丽芳,2006:78).WhenyoumentionothersimilarChinesedishnames,likeChickenandPorkwithEggandBambooShoots（百鸟朝凤）,Duckwithgreenvegetables（翡翠鸳鸯）,CrispyRiceSoupwithAssortedMeat（什锦锅巴）,youcouldeasilyrealizethattheyshareonecommoncharacteristicthattheseelegantnameschangethemodelofnamingaftertheoriginalingredients,theshapeofprocessingandcookingmethods.Ifyoumeetwiththisquestion,youmustpointoutrawmaterialsandcookingmethodsoftheChinesedish.Althoughtheconnotationsofthedisheswillloseinthisway,butitdoesn’tmakeconsumersmisunderstandandachievethefunctionoforderingrightdish.3.2BrevityUndertheconditionoftheaccuratetranslationsofChinesedishnames,brevityispointingtobeconvenientforforeignconsumerstoordertheirdishes.Orbrevityistopursuerhymeeffecttoadapttothelanguagehabitsofforeignconsumers.ComparedwiththewesternEnglishdishnames,Chinesedishnamesoftenappeartoolong,andinthepracticalexperienceifyoutranslatethemainingredients,seasonings,spices,cookingmethods,slicingskillsintoEnglishwordbyword,nearlyalltheforeignconsumerscouldunderstandafterreadingatlast,butthetranslationdoesnotconformtotheforeignhabitbecauseforeignconsumerspursuittheconciseprinciples.Andorderingadishwillcosttoomuchtime,whichapparentlyisnotsatisfactorybyforeignconsumers.Thetranslatedversionsmustcomestraighttothepointrightatthebeginning,characterizedbyclear,preciseexpressioninabriefmanner.WhenopenaChinesemenu,Chinesepeoplethinkitisaverynaturalthing,asifapartofourdailylife,becausefoodonthemenucanbemetinreallifeandnotstrangetous.InnamingChinesedisheswealsooftenusetheellipsisprinciple,suchas四喜丸子,酱香猪蹄andsoon,whichembodiestheconciseprinciple：Chinesepeopleareusedtogettinginformationwewantfromthesebriefwords.Chinesedishnamesusuallyappearintheformsimilartothefour-wordidioms,andaccordingtoinvestigationsand9\nresearches,mostofChinesedishesarecomposedofthreetosixwords,andarereadinrhymeandcatchy.Thatiswhycrosstalkperformers’performanceoftheprogramofreportingChinesedishnamesissopopularwiththeaudience.IfEnglishtranslationscouldbemadewelltoforeignersasChinesedishnamestoChinesepeople,IbelievethatitisbriefandnaturaltohaveChinesefoodforeveryforeigner.3.3NationalityOnlywordswithdistinctivenationalfeaturescandrawtheworld’sattention!InChinesefilmindustrythereasonwhytheworld’smostfamousfilmsgetawardsintheinternationalceremoniesisthattheyreflectedtheChinesenationalcharacteristics,suchasZhangYimou’sRedSorghum;GuizhouMaotaiconquerstheworldpeople’sstomachs,andwinsthegoldmedalintheworldexposition,justbecauseofournationalcharacteristicsofthewinemakingmethods;ThegreatChinesewriter,MoYancombinednationalcharacteristicsandinternationalwritingmethodstohavecreatedafictionalworld,composingnumerousoutstandingworkswhichhelphimwintheNobelPrizeforliterature.ChinesecharacteristicsarethesoilofChinesemenutranslation,providingwiththepowertosupportthedevelopmentofChineseculture,andoncedetachedfromthesoil,Chinesemenutranslationwillhavenovitalityandproducenoeffectatall.AsanimportantpartofculturalexchangesbetweenChinaandwesterncountries,ChinesemenutranslationmustservetheChinesetraditionalcultureandhelpChinesefoodculturecarryforwardandspreadasmuchaspossible.Whendoingtranslation,translatorsshouldconsidertimeandplacetocarrysomenecessaryandfeasibleintroductionsforforeigners.ItcanhelpunderstandabundantculturalfactorsbettercontainedbehindChinesefoodandgettoknowChinabetter.3.4ApplicabilityThedifferenceofnationalfoodculturebetweenChineseandwesternissignificant.Chinesecookingmethods,andtherangeofeatingaremultifarious,whichastonishandscaremanyforeigners.Inadditiontoordinaryfood,Chinesepeopleeatsomethingthatwesternersrarelyeat.Whensomeoneinsistsontheprinciplethatthetranslationmustconformtoforeignhabits,actuallyheistalkingaboutthequestionofforeigners’receptivity,culturalreceptivityinparticular.Culturalreceptivityisrelatedtoyourculturalbackgroundorenvironmentwhereyougrowup.TheeffectofChinesemenu10\ntranslationfunctiondependsonthetargetconsumers’reactionsandattitudestoit.InChina,thephenomenonthatsomespecialwordsappearinthemenucouldbereasonableandright,suchasdragon,phoenix,swallowandmagpie,andthesewordsarefullofourbeautifulwishes.However,insomeforeigncountriesthesewordsaretaboos.ObviouslyitisindispensabletoadapttotheculturalbackgroundofthetargetlanguageinChinesemenutranslation.SomeChinesedishnameswithpeople’snames,allusionsandlegendscouldbecalledasculturallyloadeddishnames,andiftheyareliterallytranslated,foreignconsumersmaybecomeconfused.Forexample,thefamousdishinFujian佛跳墙comesfromtheallusionthataBuddhasmellthearomaofmeatfromneighborhoodandabandonZenBuddhismtojumpoverthewalltoenjoythedeliciousmeat.Accordingtoitsrawmaterialsandcookingmethods,peoplecantranslateitintoSeafoodandPoultryinaCasseroleorAssortedMeatandVegetablesinanEarthenwarePotratherthanBuddhaJumpingovertheWall.Inaddition,someinappropriateandvulgarwords,orsexualwordsshouldbebannedinthedishnames.Forexample,童子鸡hasbeentranslatedintoChickenWithoutSexualLife,violatingthetabooofculturalexchanges,andthepropertranslationshouldbeSpringChicken.Somestrangedishnamescouldbeseen,suchasSimmeredBeefPenis(壮阳牛鞭汤),DeliciousDogMeat(香焖狗肉煲),SoupofDuckBloodandPorkIntestine(鸭血大肠汤),FieldMousewithGlutinousRice(珍珠土龙).Mostwesternersdonotactuallyeatbeefpenis,dogmeat,ratmeat,animaloffal,andeventhefishhead,sopeoplecouldchoosetoavoidtranslatingthemortranslatetheminsoft-coreway.Peoplecouldtranslate壮阳牛鞭汤intoVirileBull-whipSoup,makingitsoundinteresting,andforeignconsumerswilljustlaughitoff.3.5ProperFlexibilityAsalanguageEnglishhasstrictandstandardgrammarrules,andwhentranslatingChinesedishnamesintoEnglishversions,eventheslightestmistakemadebythetranslatorcouldturnouttobeajoke.EveryonemustfollowbasicgrammarrulesandshowconsumersrightEnglishwordsandphrases.Firstly,thespellingmustbecorrect,andeverybodycanspellwellaccordingtodictionariesandothertools,andifyouwanttouseEnglishmenu,pleaseaskothersforhelptocheckthetranslation.NevermakespellingmistakesandIbelievethatnoonewanttolosethefaceofthewholecountryinfrontofforeignconsumers.Peopleoftentranslatetherightwordintothesimilarwordwrongly,likeheadandheat,ginnerand11\nginger,andsoon.Secondly,sometimespeoplepaylittleattentiontocapitalandsmallletters,andthinkbothareOK,butthesemistakeswilldecreasethelevelofonerestaurant.GenerallyinEnglishdishnamescontentwordsshouldbeuppercasedandfunctionwordssuchasprepositionsandconjunctionsshouldbelowercased.Inaddition,ifthefirstletterofoneEnglishwordiscapitalized,andthefirstletterofthewordbehindhyphenshouldbelowercased.Thirdly,everytranslatormustusepunctuationmarkscorrectly,andgenerallyspeaking,thereisacommabeforethephrase“placename+Style”,suchas福州鱼丸BoiledFishBall,FuzhouStyle.Fourthly,translatorsmustusetherightcharacteristicorpropertyofacertainwordtoexpressthedishnames,andeveryoneshouldbeserioustoorganizethephrasesaccordingtotheregulationsofthecharacteristicorpropertyofacertainword.Butnoonecouldbetoorigidtodoanything,andeveryoneshouldbeflexibleprocessingallkindsoftranslationquestions.Forsomedishes,ifyouthinkthefourabove-mentionedprinciplescannothighlightthedesignconceptandculturalimplication,youcoulduseanothercomplementaryprincipleofnote-takingasasupplement.FuGuoweithinksaftertheEnglishtranslateddishname,peoplecanexplaintheculturalmeaningandthepurposeofthedesignandthenimprovethetasteofdeliciousdishestotheenjoymentandpleasureofaculturalspirit.Forexample,peopleshouldtranslate松鹤延年intoChickenBreastSautéedwithEgg-WhiteandCucumber(AGoodWishforLongevity)ratherthanPineandCraneforLongevity(付国伟,2010:250).12\nChapterFourMethodsofChineseMenuTranslationOntranslationissues,thefamoustranslatorRieubelievesthattranslation’smainpurposeistomakethetargetlanguagereadershavethesamereflectionofthesourcelanguagereadersasmuchaspossible.ThereadersofChinesemenutranslationaremainlytheforeignfriendswhoeatChinesedishes,andwhattheycaremostorfirstlyiswhattheyeatinChineserestaurant,includingrawmaterialsandtaste,andthenisthepracticeofthedishincludingslicingandcookingmethods,andatlastistheconnotationorcultureofdishes.Sopeopleshouldarrangetheorderofpriorityoftranslationaccordingtotheorderofforeigners’care.AccordingtotherealsituationofdifferenttranslationpeoplewillchoosesuitablestrategiesandmethodstomaximizethefunctionofChinesemenutranslationandtofinishChinesemenutranslationsuccessfully.4.1LiteralTranslationChinesedishnamesaremultifarious,andeachhasitsowncharacteristics,butalargepartofthedishesarenamedafterrawmaterialsorprocessingwaysandshapes,sometimeswithsomecookingmethods.Thesenamescouldbecalledasrealisticdishnames,andthenumerousrealisticdishesgenerallyreflectthetastes,cookingmethods,shapes,andmainmaterials,accessoriesofdishes,andotherspecificcontentsandfeatures.Butinonedishnameitishardtopleaseeveryonetoincludealltherespectslikefoodrawmaterials,cookingmethodsandflavorcharacteristics,andonedishonlyhasonedifferentfocus.Somefocusoningredients,othersfocusoncookingmethodsandsomefocusontheprominentflavor,andstillothersarenamedafterthepeoplenamesorplacenames.BecausebothinChineseandinEnglishthereareindependentandequivalentwordsaboutrawmaterial,slicingandcookingmethods,sothetranslatorcanadopttheliteraltranslationmethod,makingthetranslationfulfillthefunctionofpassinginformationfully.Literaltranslationcouldbesubdividedintothefollowingcategories.4.1.1Ingredient+Preposition+AccessoryWhenpeopletranslatetheChinesedishesnamedafterrawmaterial,peopleshouldusethemainrawmaterialasthecentralword,andcoupleitwiththepreposition“with,onorin”andaccessoriestocomposeaphrase,whichcouldbesimplysaidas“ingredient+preposition+accessory”.Suchas醋溜黄鱼FriedYellowFishwithVinegar,13\n白煨肉圆StewedPorkBallswithWhiteSauce,豆瓣牛肉BeefinChiliBeanSauce,杏仁鸡丁ChickenCubeswithAlmond.4.1.2CookingMethod+Ed+CentralWord(+with/in+Seasoning)WhenpeopletranslatetheChinesedishesnamedaftercookingmethodsorslicingskills,peoplecouldusuallyusethepastparticipleoftheverbthatstandsforthecookingmethodorslicingskill.AsweallknowthattherearealotofcookingmethodsinChinesedishes,aboutmorethan50,andthemostcommonlyusedmethodsare“煮(boil),炖(stew),烧(braise),煎(pan-fry),炒(stir-fry/sauté),爆(quick-fry),炸(deep-fry),烤(roast),蒸(steam),斩(chop),切(cut),切片(slice),切丝(shred),切丁(dice),切块(cube),卷(roll),切成末(mince),捣烂(mash),etc”(吴洁,2009:60).AccordingtotheEnglishexpressivehabits,youcansimplifyitas“cookingmethod+ed+centralword(+with/in+seasoning)”.Suchas冬瓜盅StuffedWhiteGourd,番茄炖牛腩BraisedBeefBrisketwithTomato,清蒸桂鱼SteamedMandarinfish,爆炒鳝片Stir－friedEelSlices.4.1.3Ingredient+ToolorOuterPackingSometimescookingtoolsandouterpackingcouldbeaddedtothedishnamewhichcouldhelpforeignconsumersunderstandbetterandcookingtoolsincludehotpot,pot,ironplate,marmite,claypot,steamer,etc.Suchas涮羊肉MuttonSlicesQuick-boiledinHotPot,香芋蕉叶鸡SteamedSlicedChickenandTaroWrappedinBananaLeaves,毛肚火锅OxTripeinHotPot,砂锅鱼翅Shark’sFininCasserole.4.1.4Flavor+CentralWordWhenpeopletranslatetheChinesedishmainlyaboutflavor,theyusuallyusetheflavorwordasthemodifierandputitbeforethecentralingredientwords,suchas酸辣黄瓜HotandSourCucumber.4.2FreeTranslationSomeChinesedishnamesreflectthecommonculturalpsychologyofChinesepeoplechasingafterluck,happinessandelegance,andavoidtaboo,painsandvulgarity.Thesedishnamespayattentiontothebeautyoftheartisticconceptionofthecombinationamong“sound,shapeandmeaning”andinintriguingwaysstimulatetheappetitesofforeignconsumers.Bymeansofanalogyandassociationetc.thesedish14\nnamesfuseplantnames,animalnames,naturalsceneriesandevenidiomsandallusionstogetherinthedishes.Itishardforforeignconsumerstounderstandtheuniqueculturalimplicationsindishes.Whenpeopletranslatethesedishes,“wecan’tfindthecorrespondingtargetwordssowehavetogiveuptheimaginativeandfigurativedescription,andomittheimageandcolorcontents,andthenchoosethesecondbestchoicetoexchangetheconversionofconceptualmeaningswithnotextconflicts”(朱晓媚,2002:73).Inthiscase,AiSupingthinksthatsheagreeswiththeideathatLiuQingboandHuangHaixiangputforwardthatfreetranslationshouldavoidbeingvirtualbutbefaithful.Translatorsshouldleavejargons,argotsandthefigurativeimages,andtranslatethemainingredientsandcookingmethods.Forexample,炒双冬maybetranslatedintoDoubleWinter,butthedishisactuallymadeofmushroomsandbambooshoots,soitshouldbetranslatedintoSautéMushroomsandBambooShoots(艾素萍,2008:13).LiuQingbothinksthatintraditionalChineseculture,somebeautifulandbright-coloreddishesarenamedaftersomenobleplantswithprofoundsymbolicmeaningsandglitteringandtranslucentjades.Peopleoftenusehibiscusinsteadofprotein,YulanMagnoliainsteadofBambooShootSlices,andcomparebeancurdtowhitejade,broadandgreenbeanstojadeandevencarrottocoral,beansproutstosilverbuds(刘清波,2003:53).4.3Transliteration“Transliteration,whichisregardedasoneofzero-translationsismainlyrealizedbythewayofChinesePinyin”(张晶,2012:39).Alongwiththedevelopmentofhumansociety,thedevelopmentofculturalglobalizes,andculturalcontactsamongcountriesarebecomingmoreandmorefrequentandprofound.WesternwordslikeKentucky(肯德基),sandwich(三明治)andsalad（沙拉）havebeenwidelyrecognizedbytheChinese,andChinesewordslikeJiaozi(饺子),Tofu(豆腐),Laomian(捞面),Dianxin（点心）andGuotie（锅贴）arealsoacceptedbyBritishandAmericanpeople.Sowhenpeopletranslatesuchdishes,transliterationistheidealchoicetomaintainandspreadtheChineseculture.AiSupingsaysinwesterncountriessomeChinesedishnamesaretranslatedonthebasisofCantonese,andhavebecomeaconventionalterm,suchasChowFun(炒粉),ChowFan(炒饭),etc.Theyhavebeenacceptedbywesterners,sothistranslationstyleshouldbebestused,suchas家常豆腐(Tofu,homestyle),牛肉炒粉(ChowFunofBeef),猪肉饺子(JiaoziofPorkFilling),扬州炒饭(Yangzhou15\nChowFan)(艾素萍,2008:13).4.4ComplementaryMethodsItisverydifficulttogiveaspecificcategorytothispart,becauseitdependsandinmyopinionallthemethodsnotcommonlyusedcouldbeputintoit.AndcommunicationabilityandunderstandingabilitybetweentheChinesecultureandtheforeignculturecouldaffectitprofoundly.IndetailsletusimagineoneplacewherealotofChinesepeopleandforeignerslivetogetherandtwopartiesexchangeandcommunicatealot,andtheyareveryfamiliartoeachother,suchasChinatown.ThereaforeignerevenhasnoneedtousetheEnglishversionofChinesemenu,andapicture,asound,agestureoramovementcouldbeadishname,andifyouputthemtogethertheywillformaspecialmenu,anabstractmenu,whichisalsoaspecialtranslationmethod.PeoplestilltreatthemethodasanEnglishversionofChinesedishnames,andthisisalsobasedonthepreviousknowledgeandunderstandingofChineseculture.Othermethodsareakindofsupplementandinasubordinateposition,oritisatranslationmethodtoseverothermethods,andexplanationmethodisputintothiscategorybyme,becauseyouwillneverusetheexplanationmethodindependently,anditcanonlybeusedtomatchothertranslationmethods,sopeoplewilltalkaboutthesituationinthefollowingmethod—comprehensivemethod.Thetranslationofherbalcuisinecouldadapttheexplanationmethod,andfirstlypeopletranslateitsrawmaterialsandcookingmethod,andthenexplainitspharmacologicaleffects,soastohelpforeignfriendswhoarenotfamiliarwiththeChinesefoodculturetohaveachoiceandtaste.4.5ComprehensiveMethodsItisimpossiblefortranslatorstotranslateChinesedishnameswellwithonlyonemethod.Youmustmakefulluseofallthetranslationmethods,likeliteraltranslation,freetranslation,transliteration,specialmethod,etc.andthisisalsothekeypointsofcomprehensivemethod.Compressivemethodscouldbedividedintofivemainkinds.4.5.1LiteralTranslation+ExplanationSuchas：全家福HappyFamily—acombinationofshrimps,pork,beef,chicken,lobsterandmixedvegetableswithbrownsauce青云直上RapidPromotion—bittergourd16\n银丝掌中宝Silver-threadTreasureonPalm—chickenfeet4.5.2FreeTranslation+ExplanationSuchas:红烧狮子头BraisedPorkBalls—meatballlookslikealion’shead草船借箭ChickenandPorkwithEggandBambooShoots—Thedish,literallytranslatedintoBorrowingArrowswithstrawboatsoriginatedfromawell-knownallusion.4.5.3Transliteration+ExplanationSuchas:肉燕Rou－Yan(Fuzhouporkdumpling)烧卖Shao－Mai(Steameddumplingwithshrimpandglutinousrice)蛎饼Li－Bing(Deep－frieddoughwithoyster)马耳Ma－er(Sweetdeep－frieddough)4.5.4LiteralTranslation+FreeTranslationSuchas:龙须线面SautéedVermicelliwithShreddedPork蒸芙蓉鸡球SteamedChickenBallwithEggWhites甜芙蓉燕窝SweetBirdsNestSoupwithEggWhites4.5.5LiteralTranslation+Transliteration+ExplanationSuchas:开门红TenderFishHeadwithRedPepper(KaiMenHong,literallymeaningbusinessopenswithagoodstart)17\nConclusionPeoplehavetorealizethatwiththedevelopmentofeconomyandcultureallthecountriesintheworldbecomeclosertoeachotherandcommunicatewitheachothermorefrequently.Wearegladtoseethatculturalexchangesarehappeningallovertheworldhelpingtheworldtobecomeanewandwholeworld,andthegreatChineseculturegetstobeadoptedandappreciatedbyforeignpeople,andChinesefoodcultureasanimportantpartofChineseculturehasimprovedalot.DifferentlanguagesarethebarrierofthespreadofChinesedishesintheworld,soChinesemenutranslationseemstobeveryimportant.ButwhenlargeachievementsareseeninChinesemenutranslation,someproblemsstillexistandneedtobesolved.CharacteristicsofChinesemenuareapparent.WhenChinesemenuusethebriefestandeasiestwordtonameChinesedishes，Chinesepeopleputrhetoric,allusions,legendsandotherculturalimplicationsintothedishnames,whichseemstoenlargethedifficultiesandcomplexitiesforforeignconsumerstounderstand.StatusquoofChinesemenutranslationsisnotoptimistic.ThoughpeoplehavedonealotofhelpfulandusefulpracticetoimprovethelevelofmenutranslationandeveryonecouldfindmanybooksandmonographsrelatedtoChinesemenutranslations,peoplemakecountlessmistakesandproblems,eventhejokelikeFourLions’Heads,sonobodycouldpromisethequalityoftheEnglishversionsofChinesemenu.Practicecannotbeseparatedfromtheory.WhendoingtheChinesemenutranslation,translatorsmustundersomecertainprinciplesusescientificstrategiesandmethodstotranslate.YoushouldtryyourbesttoremainthemaincharacteristicsofChinesecultureandconsiderthedifferentculturalbackgroundofforeignconsumerstohelpuschoosewhichmethod,oneormore.Thisthesisisapreliminaryexploration,andIhopethatthisthesiscouldbringtheinfluencethatpeoplecouldhavemoreopportunitiestodomoreresearchesaboutthetopicandstudyfurther.18\nBibliography1.Nida,EugeneA.Language,CultureandTranslating[M].Shanghai:ShanghaiForeignLanguageEducationPress,1993.2.艾素萍，王庆.中菜英译的原则及方法[J].读与写杂志,2008(9).3.付国伟.目的论关照下的中文菜单翻译[J].山西农业大学学报(社会科学版),2010(2).4.刘清波.中式菜名英译的技巧和原则[J].中国科技翻译，2003(4).5.刘瑄传.菜肴英译与中国饮食文化[J].三峡大学学报(人文社会科学版)，2004(4).6.乔平.中餐菜名分类及其英译方法[J].扬州大学烹饪学报，2004(2).7.吴洁.中餐菜谱的翻译原则[J].白城师范学院学报，2009(2).8.吴丽芳.浅谈中国菜英译原则[J].宁德师专学报,2006(1).9.于潇宇.从文化差异与读者反应看中餐菜谱的翻译[J].科技信息，2010(30).10.张晶.中式菜名的文化内涵及其英译[D].成都理工大学，2012(5).11.朱晓媚.浅释饮食文化中菜名的翻译技巧[J].河南职业技术师范学院学报，2002(1).19\nAcknowledgementsFirstandforemost,Iwouldliketoshowmydeepestgratitudetomysupervisor,Mr.Chen,akind,respectableresponsiblescholar,whohadprovidedmewithvaluableguidanceandusefulsuggestions,andhelpedmefinishthethesisfinally.Hespentalotoftimeonreadingmypapersandcorrectingmymistakes.Hiskeenandvigorousacademicobservationenlightensmenotonlyinthisthesisbutalsoinmyfuturestudy.Iamalsogratefultoallmyteacherswhohavehelpedmedirectlyandindirectlyinmystudiesinfouryears.AnyprogressthatIhavemadeistheresultoftheirprofoundconcernandselflessdevotion.Finally,Imustthankmyschoolmatesandfriendswhohaveofferedtheircommentsonthedraft.Ishouldalsothankthemforwhattheyhavedoneformeinfouryears.20