中國菜肴名稱的翻譯

PAGE20摘要全球化趨勢的進(jìn)一步深化,越來越多的外國友人對中國菜肴及飲食文化產(chǎn)生濃厚的興趣，然而中式菜肴流派眾多，類型繁復(fù)，菜式命名帶有非常濃厚的民族文化色彩。為了能夠出色地完成菜肴翻譯工作，要充分了解中國菜肴的命名特點(diǎn),包括菜名中帶有中國古典詩歌，數(shù)字和人名等具有特殊意義的信息。同時(shí)，還要涉及到中西方國家在飲食文化上的差異性，以此提出中文菜名翻譯時(shí)應(yīng)該遵循的翻譯原則，并針對不同類型特點(diǎn)的菜名提出了不同翻譯方法，使得菜名翻譯更加通俗易懂并且不失菜名本身的內(nèi)涵。關(guān)鍵詞：中式菜肴；命名特點(diǎn)；英譯方法AbstractAsglobalizationtrendisgoingon,increasingnumbersofoverseasfriendskeepingtheireyesonChinesefoodcultureandcuisines.However,Chinesedishesarefamousforvariousbranches,numbersandespeciallyhighlystrongethniccultures.Therefore,confrontingtranslationofChinesedishnames,itfirstcomestorealizethenamingcharacteristics,forexample,dishnameswithpeople’sname,placenames,numbersandotherinformationbearingspecialmeanings.Also,itisessentialtogettoknowthedifferencesofChinesedishesandwesterncuisines；andthenputsforwardtranslatingprinciplesandappropriateskillswiththeenlightenmentoftheirfeaturesinordertomakethemeasytounderstandwithoutlosingoriginalconnotation.Keywords：Chinesecuisine;namingcharacteristics;translatingskills ContentsTOC\o"1-3"\h\u20089摘要 I22431Abstract II20716Introduction 123991ChapterOneTheNamingCharacteristicsofChineseDishes 2244321.1TheDishesNameswithRawMaterialsandCookingMethods 245561.1.1DishNamesPlacingEmphasisonMainMaterials 2207861.1.2DishNamesStressingCookingMethodsandRawMaterialOrigins 3141341.2TheDishNameswithPeople’sNames,PlacesandNumbers 3272391.2.1TheDisheswithPeople’sNames 369791.2.2TheDisheswithPlaceNames 495581.2.3TheDisheswithNumbers 5320931.3TheDishNamesBearingCultures 5281511.3.1TheDishNamesIncludingStrangeStories 6245221.3.2TheDishNamesIncludingFolkCustoms 630303ChapterTwoProblemsinChineseDishTranslation 824722.1DishNameswithIncomprehensiblePoetics 8146252.2ImproperTranslationofDialectsonDishNames 9254472.3NoLinguisticContextsinDishNames 97286ChapterThreeTranslationSkillsofChineseDishNames 11101063.1LiteralTranslation 11314693.1.1LiteralTranslationStressingMainMaterials 1188203.1.2LiteralTranslationStressingMainCookingMethods 1239483.2FreeTranslation 135853.2.1TranslationofNoContextSituations 1338593.2.2TranslationofHighlyPoeticDishNames 13165133.3TransliterationCombinedwithLiteralTranslation 1432153.3.1StressingPlacesandPeopleNames 1521573.3.2KeepingOriginalAppearanceofDishes 15266773.4LiteralTranslationCombinedwithInterpretation 161504Conclusion 184164Bibliography 1914235Acknowledgments 20 IntroductionChinaisacountrywithaprolongedfoodculturewhichisknownforitvariousdishesandspecialcookingstyles,whichisthemainreasonthatlotsofoverseasfriendshavebeenattractedtotasteChinesefood.However,thereisaproblemthatisnotsupposedtoignoreintranslatingChinesedishnamesintoEnglish.SinceChinesedishnamestendtobedifficultincomprehension,fullofincomprehensiblepoeticandnamedwithspecialpeopleorplace,evennumbers,itishardtodistinguishhowthedishedismadeifitwasliterallytranslated.Fromthat,moreattentionshouldbeonthepropertranslationskillsofChinesedishes.Chinesedisheshavevariousnames.Understandingtheculturalconnotationofeachdishisthebasisofculturaltransmission.Itcanbeachievedduringtranslation.ThepaperattemptstomakeapreliminarydiscussionontheclassificationofChinesecuisinenamesandtheircorrespondingtranslations.Thepapercandividedintothreechapters.ThefirstchaptermainlyintroducesthenamingcharacteristicsofChinesedishes,includingcookingmethods,rawmaterialorigins,namesofpeople,placenamesandfolkcustoms.ItaimedatgettingtoknowthemaincharacteristicsofChineseDishesinordertoprepareforfurtherstages.ThesecondchaptermainlyexaminestheproblemsintheEnglishtranslationofChinesedishessuchastheincomprehensiblepoetrynameandlistsoutthenegativeeffectsofseveraltypesofproblemsontheEnglishtranslationofdishes.ThethirdchapterreachesdeepinthetranslationskillsofChinesedishesbasedontheabovenamingfeaturesandproblemsintranslation.ChapterOneTheNamingCharacteristicsofChineseDishesAseconomyglobalizationisgoingon,internationalcultureexchangeshavebecomemorefrequent.Also,theChinesefoodculture,whichisanimportantpartofChinesetraditionalculture,hasalsobeenwidelyspreadtomanypartsoftheworld.ItiswellknownthatChinesefoodculturehasalonghistoryandrichculturecontent.Inthenamingofthedishes,it’scleartoseebasicinformationaboutthedishes,suchastheingredients,thecookingmethodsandtheoriginsoftherawmaterials,aswellastheprocessofproducingthedishesandeventhenutritionalvalue,whichnotonlyattractsoverseafriends’appetite,butletthemtouchChineseprolongedcultures.1.1TheDishesNameswithRawMaterialsandCookingMethodsChinese-styledishesarefamousforitsrichmaterials,delicatecraftsmanshipandcolors,fragrance,taste,meanings,shapesanddecorationsofthedishes.Differentrawmaterialsareusedtomainlydependonthequalityrequirementsofthedishes.Thecookingmethodisalsoselectedaccordingtotheshapeandtypesoftherawmaterials.Commoncookingmethodsincludeburning,frying,boiling,steaming,stewing,braising,roasting,simmering,andsmoking.FormostChinesedishes,theuseofconventionalnamingmethodscanreflectthecookingmethodsofdishes,andcanalsoconveythemainmaterials.1.1.1DishNamesPlacingEmphasisonMainMaterialsOneofthecharacteristicsofChinesedishnamingistohighlighttheirmainingredients.Forexample:PorkChopswithBeanSauce(豆豉排骨),whichiseasytofoundthemainmaterialsporkchopsandbeansauce;SeaweedCanola(海米油菜),themainmaterialsofthisdishisseaweedandcanola.SoareTofuShrimp(豆腐蝦仁),GreenPepperandPotato(青椒土豆絲),“櫻桃銀耳”(SteamedFunguswithCherry),“鮮筍火腿”(HamwithFreshBambooShoots)andsoon.Allofthemarementionedtohighlightthemainingredientsofthedishes,sothatthedinerscanseewhytheywouldliketoeat.Thiswaycanenableforeignerstoclearlyunderstandthebasicinformationandnutritionalvalueofthedishes;choosedishesaccordingtotheirownneeds.1.1.2DishNamesStressingCookingMethodsandRawMaterialOriginsThiscookingmethodreferstothewaysoftransformingrawmaterialsappropriatelyintodishes,includingsimmering,frying,steaming,boiling.Namingdishesbyusingcookingmethodsandrawmaterialscanunderstandthemainingredientsandthecookingmethods.Forinstance,“木須肉”(WoodWhisker)ismadebymixingporksliceswitheggsandfungus.Becausethescrambledeggsareyellowandbroken,itnamedafterthehibiscus.Therefore,itcanbetranslatedintoSautéedSlicedPork,EggsandBlackFungus.Theforeignerslookatthenamesofthedishes,theyknowthatthedishesarerichinnutrients.Also,“小雞燉蘑菇”(ChickenStewedMushrooms)isanortheastfamousdish.Itisusuallystewedwithdriedmushrooms,chickenandvermicelli.Oystermushroomscanbringoutthedeliciousflavorofchicken,andthericenoodlesaresmooth.Becausethechickenstewedwithmushroomsandchicken,thenutritionalvalueofthisdishishigh.Thesetwoexamplesaboveclearlyshowthedishesnamesstressingthecookingmethods-sauteedingandstewing,andmainingredients.1.2TheDishNameswithPeople’sNames,PlacesandNumbersChinesePeoplehavebeenveryimaginativesincebefore,fortheycanusedifferentfactionstonamedishes,suchasfamouspeople’snames,placesandfortunatenumberswhichisbearinggreatwishes.1.2.1TheDisheswithPeople’sNamesThenamesofdishesaresometimesmadebyusingthedisheswithpeoplenames,orithasbeenwidelyspreadduetothepublicityofacertainperson,bothofwhichgenerallycontainallusionsbehindthem.Forexample,Zhejiangfamousdish,“東坡肉”,issaidtobecreatedbytheNorthernSongDynastywriterSuDongpo.“佛跳墻”(AssortedMeatandVegetablesCookedinEmbers)istherepresentativedishofFujiancuisines.Itusesmorethantwentykindsofhigh-graderawmaterialsandaddedtheminthebrothtostewinaspecialmagneticaltar.Accordingtothelegend,duringtheQingDynasty,whenachefputthemagneticalterout,andopenedit,thehousewasimmediatelyfullofitsfragrance.Evenseveralscholars,gatheringatthepub.Createdapoetryfortheappreciationtowardthedish：“壇啟葷香飄四鄰，佛聞棄禪跳墻來”.Mapotoufu(麻婆豆腐),isapopularChinesedishfromChina’sSichuanprovince.AttheendoftheQingDynasty,therewasasmallrestaurantnexttothewharfinChengdu.ThebosshadapockmarkedinherfacesopeoplecalledherChenMapo.SomedayChenMaporeceivedabatchofdockworkersandporters,sheplannedtoclosedthestore,somepeoplecamehereandaskhertocooksomehotandcheapdish.ChenMapofoundthattherewasnofoodintheshop,onlyafewplatesoftofuandalittlebeef.What’smore,itwastoolatetobuyfoodingredients,butshethoughtagoodidea.Itwasacombinationoftoufusetinaspicychiliandbean-basedsauce.Itusedathin,oily,andredsuspensionasaseasoningtypically.ItalsoexistedwithDouChi(fermentedblackbeans),mincedmeatandpork.Italsoexistedwithotheringredientssuchaswaterchestnuts,onions,vegetablesandwoodearfungus.Theguest’sallfeltdeliciousandtheywereseveralbowlsofrice.Theytoldthisdeliciousdishestoanotherpeople.Later,peopleallknewthatthetofumadebyChenMapowasdeliciousandcheap.Moreandmorepeoplecametotherestaurantandtastethismeal.Thedishhasbecamethesignaturedishesoftherestaurant.BecausethenameofthecreatoriscalledChenmapo.AsaresultthistofudishiscalledMapoTofu.1.2.2TheDisheswithPlacesNamesThedishesnamedbytheplacesmainlyhasstronglocalfeaturesanduniquelocalflavors.WhenpeoplementionBeijing,callingtomindtheroastduckcomesintotheirmind.Althoughthereisroastduckinotherplaces,butthe“BeijingRoastDuck”ismorefamous.“蘭州牛肉拉面”(LanzhouHand-pulledNoodleswithBeef),isoriginatedinitscity,thecapitalofGansuProvince.Thisbigbowlofchewyhand-pullednoodlesanddeliciousbeefsoupwithslicesofmeatiscomfortfoodtowarmstomachsincoldweather.Manyrestaurantsserveasimplifiedversionofnoodlesthatlackssomeofthetraditionalauthenticflavor.Initsmostauthenticversion,itrequiresoneclear(soup),twowhites(daikonradishes),threereds(chilioil),fourgreens(cilantroandgarlicsprouts)andfiveyellows(noodles).1.2.3TheDisheswithNumbersInthenamesofChinesedishes,usingnumbersisconsideredinterestingandfullofimplication.ThenamesofthesedisheshavealonghistoryandprofoundmeaningvividlyshowingtheculturalcharacteristicsofChina.Chinesepeopleprefertousespecialnumbersinthedishesforspecifichopes.Onlyifbyunderstandingthespecialmeaningofthesenumbersinthedishes,theEnglishtranslationcanbemeaningful.Chinesepeopleespeciallyprefertousespecialfiguresinthenamingofthedishes.“燒二冬”(BraisedBlackMushroomsandBambooShoots)combinesthetwopreciousandelegantingredientsofwinterbambooshootsandwintermushrooms.Thedishrepresentinggoodthingsinpairs.“三鮮餃子”(DumplingswithThreeDeliciousIngredients)representsthefoodwiththreekindsofrawmaterials:pork,eggandshrimp.Also,“five”,“eight”,“ten”,“hundred”and“thousands”refertothelargenumbersofvarieties,andthenumberisinnumerable,nottheexactnumber.Forexample,“五香扒雞”(FiveSpicedChicken)isdescribedintheprocessesoffabricatingbraisedchicken,andthemarinadecontainmanyspices.“八珍豆腐”(BeanCurdwithMixedSeafood)meansthatthevariouspreciousrawmaterialswereputintotheprocessofcookingtofu.“千層糕”(MillenniumCake)referstothecomplicatedproducingprocessinwhichthecookiesaremadewithmanylayers.1.3TheDishNamesBearingCulturesChinesecuisinesarecolorful,fortheynotonlyuserealisticmethods,butalsoapplyromanticstyles,bearingculturalconnotations,myths,folkcustoms,andlegends.ThenameofChinesefoodisnolongeralabelofasimplefood,butamixtureofculture,artandotheraspects.1.3.1TheDishNamesIncludingStrangeStoriesChinaisoneofthefourancientcivilizations,andtheculinaryarthasalonghistory.Manydishesaretellingaboutthemovinglegendsorinterestingthings.Suchas“油炸鬼”(FriedGhosts),“它似蜜”(LikeaHoney),“叫花雞”(BeggersChicken),“過橋米線”(CrossingtheBridgeRiceNoodle),“鴻門宴”(HongmenFeast),“哪吒童雞”(WhichPheasant),“鯉魚跳龍門”(SquidJumpingDragonGate),“桃園三結(jié)義”(StirFriedVermicelli).Forexample,“臘味合蒸”isafamousdishinHunancuisines,anditsfameisalsorelatedtoabeggar.Onceuponatime,therewasarestaurantinthesmalltowninHunanprovince.Therestaurant’sownerLiuQiescapeddebtsandarrears,andmadeapoorlifebybegginginothercities.Foroneday,hecametotheprovincialcapital,thelocalpeoplegavefishandchickenstohim.Hesawthattheskywasalreadydark,andhehadalreadybeenhungry.Hehadthefishandchickenclean,andthenaddedalittlecondimentinthepot,stayingundertheroofofawealthyandinfluentialfamilyhouse.Atthattimemanyguestinthebigfamilywaseating.Aftertheyhavefinishdrinking,suddenlytherewasaburstofaromafromthemeal.Theowneraskedtheservant,“whatotherdisheshavenotbeenserved?Getitup!”.Theservantknewthatthefoodwasallhere.Howcoulditbemissed?Butheranintothekitchen,andsmelledafragrancecameoutofthewindow.Theservantquicklyopeningthebackdoorandsawit,andonlycaughtsightofthebeggarsquattingonthegroundopenthelidofthepotfordinner.Theservantdidnotsayanythingbutpickedupthepanandleft.LiuQifeltanxiousandchasedaftertheservant.Aguestsawthesteamedrice,andgotbusywithchopsticksinhismouthandsaidthatitwasverydelicious.TheguestwasalocalrichmanandoperatedalargerestaurantlaterinChangshaCity.Fromthattime,thisdisheshavebeenattractingtheguestsfromallovertheworld.Sincethen,SteamedMultiplePreservedHamshasbeenpasseddownasaHunancuisines.Thesedishesallhavestories.Whentranslatingsuchdishes,thetranslatoralsosimplydescribethestory.It’shelpfultoenhancethefunandvividnessofthedishes.1.3.2TheDishNamesIncludingFolkCustomsAmongtheChinesenationalcultures,therearemanygoodwordswithbestwishes,includingFu,Lu,Ji,andXiang(福,祿,吉,祥),allofwhichmeanpursuinghappinessandpeace,successincareer,goodluck,prosperity,health,longevityandfamilyhappiness.Allofthisexpressingpeople’syearningforabetterlife.Chinesedishesareoftennamedafter“dragon,phoenix,scorpion,andcrane”.Inpeople’sminds,thedragonisaluckyanimalfullofmagicalpowerinChinesetraditionalculture.Infolkculture,thedragonisasymbolofjoyandhappiness.Phoenixisalsothebirdofauspiciousness.Sinceancienttimes,ithasbeencalledthekingofbirdsandtherepresentativeofgoodluck.AmongtheChinesedishes,therearemanydishesnamedwithdragonsandphoenixes,suchas“鳳凰展翅”(PhoenixSpreadingWings),“金龍獻(xiàn)寶”(GoldenDragons),“百鳥朝鳳”(HundredBirdsandPhoenix),“龍飛鳳舞”(DragonFlyingPhoenixDance)andsoon.Crane,whichhasbeenconsideredasafairyridingbirdsforlongtime.Italsoknownas“red-crowded”.ItsymbolizeslongevityinChineseculture.Therefore,namesof“松鶴延年”and“鶴鹿同春”canoftenbeseeninthebirthdaybanquetoftheelderly.Theseexamplesallcontainfolkculture.Whentheforeignersseethesenames,itisnaturallyleadagoodassociationwithpeopleandhelpforeignfriendsknowthetraditionalChinesefolkculture.ChapterTwoProblemsinChineseDishTranslationInrecentyears,withthedevelopmentofglobalintegration,increasinglyfrequenttradeexchangeshappenedbetweenChinaandforeigncountries.Also,moreandmoreforeigntouristscometoChinatoinvestinbusinessandtourism.TheyarecuriousaboutChina’sdeliciousfood.ButmanyrestaurantsinChinawillnothaveanEnglishmenu,ortheEnglishmenuisdifficulttounderstand.Thereforemanyforeignfriendsfeelhardtochoosethefoodthattheylikeintherestaurants.2.1DishNameswithIncomprehensiblePoeticsThenamingofChinesecuisineiselegant,implicitandrestrained.Anditoftenhasthemeaningofgoodluckandhappiness.Inaddition,thepopulardishesexpressesaccountforalargepartofdishesnameddirectlybyrawmaterials.Touseavarietyofrhetoricalmethodsthesedishnamesoftenapplycreatorfounder,scenery,allusionorlegendinnames.Thereisnodirectconnectionbetweenthenameofthedishandtherawmaterials,suchas“八仙過?！?、“大救駕”、“佛跳墻”andsoon.Theliteraltranslationofsuchdisheswillnotonlymakeforeigndinersconfused,butalsomayletthemmisunderstandChineseculture.Therearetwoexamplesbelow.ItissaidwhenSuDongpowasanofficialinHangzhou,herebuilttheWestLaketobenefitthepeopleandwonthedeeplyappreciationfromlocalpeople.Itwasonceheardthathelikedtoeatbraisedpork.WhentheSpringFestivalisnear,thepeoplegavehimmeat.Dongporeceivedsomuchporkandfeltthatitshouldbesharedwiththeotherpeople,soheusedhisownmethodstocookthepork,andthendistributedthemtoneighbors.Everyonethoughtthatthemeatwasunique,soitwasnamedwithhisnameDongpo.However,thetranslationof“東坡肉”as“DongpoPork”isnotabigmistake,butitisdifficulttoshowthestorybehindit.“螞蟻上樹”(Sauteed

Vermicelli

with

minced

Pork)isalsoknown

asmincedporknoodles,

anditisoneofthefamoustraditionaldishesinSichuanandChongqingprovince.Foreignersseethedisheswithantsandbrancheswillproduceabadfeeling.Tianjin’s

famous

food,“狗不理包子”(GoubuliStuffedBun)isdifficulttotranslateaccurately,andmanypeopletranslateitinto“GoubuliBaozi”,becausemostforeignfriendsdonotunderstandChineseculture.Thereforeitis

hard

forthem

tounderstandthem.2.2ImproperTranslationofDialectsonDishNamesDialectsarevariantsofalanguage.Accordingtotheirfeatures,dialectscanbedividedintoregionaldialectsandsocialdialects.Regionaldialectsarevariantsoflanguageformedbygeographicaldifferences.Socialdialectsarethatmembersofsocietyinthesameregionthatformdifferentsocialvariants,becauseofsocialdifferencesinoccupation,class,age,gender,andculturalupbringing.Whenpeoplearoundthecountryusedialectstocommunicate,thepeopleinthenon-dialectswillfeelthattheyareanoutsider.ThedialectartificiallycreatesaninvisiblebarrierinthecommunicativecrowdandisconductivetothedevelopmentofChinesefoodculture.Dialects,nativelanguageandflavorhabitsmakethefoodculturehavestrongregionalcharacteristics,whichcanbeseenfromthenamesofthedishes.Forexample,“炒木須”called“FriedHibiscus”inthenorth,andcalled“ScrambledEggs”inShandong.Duetodifferenteatinghabitsandlanguageexpressionhabitsindifferentregions,andtherearenospecificnormsandstandardsforthenamingofdishes.Itcausesthesamedishtobenameddifferentlyindifferentplaces.Thereforeithasanegativeimpactontheapplicationofthedishes.ChineserestaurantintheUnitedStatesmostlyareoperatedbyCantonese.Therefore,somedishesaretranslatedaccordingtoCantonesedialects.Forexample,thetranslationof“蘑菇雞片”istranslatedas“MoogooGaipian”,butitishardtounderstandforpeopleinotherplaces.EvenChinesepeopleoutsideGuangdongProvincemaynotidentifywhatisthemeaningofit.2.3NoLinguisticContextsinDishNamesChinesedishesoftencontainrichhistoricalandculturalinformation,andtherearesomedishesnamedwithimaginationorallusions,whichwillleadtomanythoughtsfordiners.Butforforeignguests,thesedishesmakethemfeeldifficulttounderstandandevenmisunderstandthemeaningsbehinddishes.InthenamingofChinesedishes,inordertotaketheauspiciousmeaning,peopleborrowsomeinedibleitems,orsomeanimalsthatarenoteateninWesterncountriesindishnames,suchas“紅燒獅子頭”(StewedMeatBallsWithBrownSauce).InChina,itisonlyaborrowingwordsof“thelion’shead”describingmightysceneoftheroundmeatballs.Chinesefoodingredientsarediverse,peopleareusedtoeatinganimalsbodiesandtheirinternalorgans,suchasheart,liver,lungs,stomachandintestines.Formostforeigners,theyhavenevertriedthesefoods.Whentheyhearthesefoods,theywillfeelawful.Foreigntouristswillbehorrifiedbythedishesof“夫妻肺片”.Thestraightforwardliteraltranslationofdisheswillconfusedforeignerfriends,anditwillnotfullyreflecttheprofoundChinesetraditionalfoodculture.“大救駕”isafamousnameinAnhui.ItissaidthatwhenthefoundingemperorofNorthernSongDynasty-ZhaoKuangyinwasbesiegedinShouzhou,Anhuiprovince,thechefmadeasmallcrispycookietoimprovethequalityofhismeals.Afterthat,Zhaoledhisarmytobreakoutthesiegeandsuccessfullygotoutofthedilemma.Becauseofthat,localpeoplenamedthecookiesasittomemorizethisstory.

ChapterThreeTranslationSkillsofChineseDishNamesThetranslationofChinesedishesareasortoflackinguniformstandards,whichhasmadethetranslationofsomedishesdisorderedandevenmoreconfusingforforeignfriendswhohavedifficultytodistinguishwidevarietyofChinesedishes.Solvingthedish-problemisimminent.TakingareasonablemethodoftranslatingthenamesofthedishesinEnglishcannotonlyachievethepurposesoffurtheruniformingthetranslationofChinesedishes,butalsopromotethespreadofChinesefoodculture.AccordingtotypesofChinesedishes,itcanexploreseveralcorrespondingmethods.3.1LiteralTranslationTheliteraltranslationmethodreferstoconveytheoriginalmeaningfromtargetlanguage.Itcanmeetgrammaticalrequirementsofthetranslation,andkeeptheoriginallanguagestyle.Inthetranslation,theingredientsofthedish,thecookingmethodsandtheircharacteristicsaregenerallyliterallytranslatedwithoutchanges.Theliteraltranslationmethodisthemostcommonandthemosteffectivemethod.ThenameofordinaryChinesedishesaremainlycomposedoffourparts:mainrawmaterialsandcondiments,cookingmethods,andvariousshapes.Theliteraltranslationcanconveythebasicinformationofthedishes,notonlyallowingforeignfriendstohaveabetterappetite,butalsodeepeningtheirunderstandingofthedishes.3.1.1LiteralTranslationStressingMainMaterialsWhentranslatingdishesnamedafterrawmaterials,thetranslatorsoftenusealiteraltranslationmethodtolisttherawmaterials.Thesedishesinvolvelessculturalconnotation,sothemethodofliteraltranslationissimpleandclear.Itwillnotcausemisunderstanding.Alsoitallowsforeignerstoclearlyunderstandthebasicinformationofthedish.Thismethodisusedtotakethemainmaterialsasthecenterwordwiththeprepositionofwith,inoronbeforethesubsidiarymaterial.Forexample,“杏仁雞丁”(ChickenCubeswithAlmond),themainingredientsofthisdisharechickenandalmonds,usethepreposition“with”;“西紅柿炒蛋”(ScrambledEggwithTomato),itstranslationofthisdishhighlightsthemainingredientseggsandtomatoes;“白靈菇扣鴨掌”(MushroomswithDuckFeet),highlightingthemainingredientsofmushroomsandduckfeet,itcaneasytofindthatthisdishisrichinnutrition.Otherexamplearefollowingassupportingevidence:“牛肉豆腐”(BeefwithBeanCurd),“蔥油雞”(ChickeninScallionOil),and“油菜鴨”(DuckonGreenVegetable).3.1.2LiteralTranslationStressingMainCookingMethodsThecookingmethodreferstothecookingmethodsofChinesefood.Commoncookingmethodsare:boiling,

stewing,

braising,frying,

stir-frying,

quick-frying,deep-frying,simmering,smoking,

roasting,baking,steaming,scalding.Hereisthetranslationofcommoncookingmethods:(1)“Cookingmethod+knifemethod+centerword+with/in+seasoning”translatingmode.It’sfirsttogettoknowthebasicingredients,Forexample:“鹽水鴨”(DuckSimmeredinSpicySaltedSauce),“紅燒牛蹄”(BraisedOxTrottersinBrownSauce),“土豆燒牛肉”(BeefStewedwithPotatoes),“木耳肉絲蓋飯”(ShreddedMeatwithBlackFungus),and“肉末茄子”(EggplantwithMincedPork).Thesedishesarenamedwithstressingcookingmethods,andwithprepositionbeforesecondarymaterialtranslationmode.(2)“Cookingmethod+mainingredient”.Forexample,“炒鱔片”(Stir-friedSlice),“小炒肉”(FriedPork),“烘洋芋”(BakedPotatoes),and“清燉甲魚”(BraisedTurtleinClearSoup).(3)“Cookingmethod+mainingredient+with+ingredients/in+ingredients”.ForSichuanfamousdishes,“夫妻肺片”(SlicedBeefandOxTongueinChiliSauce)mustnotbesimplytranslatedintohusbandandwife’slungslices.Theunsuspectingforeignerswillfeelconfusing,evensick.Thisdishisusuallymadewithoxheadskin,oxheart,oxtongue,oxbelly.Thenitwillbecookedwithslicesofbeef,chilioil,peppernoodlesandotheraccessories,thenwithredoilonit.It’selaborateinproduction,beautifulincolor,freshintaste,spicyandfragrantinsmelling.Thesuccessfultranslationofthenameis“SlicedBeefandOxTongueinChiliSauce”.Thisnameisbecomingverypopularabroad.3.2FreeTranslationChinesedishesalwaystendtousefigurativefigures,metaphor,exaggeration,punsandotherrhetoricaltechniques.Theyborrowedallusionstoexpress.Auspiciouswishesandgoodwishes.Manydishesaretellingmovinglegendsorstory,becauseChinesecuisinehasprofoundculturalconnotations.Thecontentandsubstanceofthedishnamecannotbecompletelytranslatedbyrelyingontheliteraltranslationmethod.Ifthenameofthedishinvolvesadigitalauspiciouswords,ahighlypoeticnameofthedishortheplacenameofacertainperson,itgenerallyusesfreetranslation.3.2.1TranslationofNoContextSituationsInthefaceoflackingcontext,itissupposedtomakeasimpleexplanationforallkindsofdishes.Foreignvisitorscanmakemoreaccuratejudgmentoffoodfromthemenu,so

that

foreign

guests

can

easily

enjoy

the

dishesthat

they

ordered.Forexample,“三鮮湯”istranslatedas“Thr