咖啡中英文对照菜单

Pan-fried Red Bean Paste Pancake

去国外想和咖啡，怎么办，看不懂字啊！怎么点单呢？这时候你就需要一份中英文的菜单对比了，那么，小编为了让大家即使在国外旅游也可以喝到的咖啡，小编帮助大家整理了一些这个咖啡菜单的中英文对照，需要的朋友们赶紧看过来了!

中文菜单英文译法_中文菜单翻译成英文菜单的方法

中文菜单英文译法_中文菜单翻译成英文菜单的方法

Eight Treasure R

新鲜烘焙咖啡

牙买加-蓝山NO.1BlueMountainNO.1

印度尼西亚-黄金曼特宁AurumMandheling

哥伦比亚Colombia

危地马拉-薇薇特南果GuatemalaSHBEP

坦桑尼亚AATanzaniaAA

巴西-喜拉朵BrazilCerrado

创意咖啡

柠檬之乐咖啡Limonhappycoffee

咖啡之吻Coffeekiss

清凉摩卡咖啡Coolmochacoffee

鸡蛋咖啡Eggcoffee

意式浓缩咖啡

意式浓缩咖啡单份Espressosolo

意式浓缩咖啡双份EspressoDoppi

意式淡醇咖啡CaffèAmericano

意式经典咖啡

卡布奇诺Cappuccino

香草卡布奇诺VanillaCappuccino

焦糖卡布奇诺CaramelCappuccino

榛果卡布奇诺HazelnutCappuccino

意式浓缩玛琪朵EspressoMacchiato

香草玛琪朵VanillaEspressoMacchiato

焦糖玛琪朵CaramelEspressoMacchiato

榛果玛琪朵HazelnutEspressoMacchiato

拿铁CaffèLatte

摩卡蓝莓拿铁MochaBlueberryLatte

朗姆摩卡拿铁咖啡-RumMochaLatte

甘露咖啡拿铁KahluaCreamLatte

摩卡CaffèMochaMochaccino

香草摩卡VanillaMocha

焦糖摩卡CarameDeep Fried Dd Eggplant with Spicy SaltMocha

榛果摩卡HazelnutMocha

鲜榨柠檬汁Lemonju

鲜榨柳橙汁Orangeju

鲜榨西瓜汁Watermelonju

鲜榨青瓜汁Cucumberju

特调木瓜牛奶汁Papayamilkju

茗茶

菊花茶ChrysanthemumTea

碧螺春BiluocGreenTea

竹叶青TrimeresurusGreenTea

普洱茶Pu'erBlackTea

西湖龙井WestLakeLongjingGreenTea

铁观音IronGoddessofMercy

高山乌龙TaiwanMountainOolongTea

小吃.果盘

瓜子Sunflowerseeds

牛肉干Beefjerky

开心果Pistachios

鱿鱼丝Squid

水果拼盘Fruitplatter

水果沙拉Fruitsalad

红茶.水果养颜茶

柠檬泡沫冰红茶BubbleBlacktea

新鲜水果养颜茶(H)Freshfruittea

苹果桂圆茶Applelongantea

冰沙.奶昔

木瓜霜冻冰沙PapayaSmoothiefrost

芒果霜冻冰沙MangoSmoothiefrost

香草霜冻冰沙VanillaSmoothiefrost

香芋霜冻冰沙ColocasiaSmoothiefrost

花生霜冻冰沙PeanutSmoothiefrost

木瓜奶昔Papayamilkshake

芒果奶昔Mangomilkshake

香草奶昔Vanillamilkshake

香芋奶昔Colocasiamilkshake

冰淇淋

单球冰淇淋Onecream

双球冰淇淋Twocream

香蕉船冰淇淋Bananacream

相信大家以后出门旅游，有了这一根中英文的菜单，也不会不会点单了，大家可以拿着这份对照，也可以记下来，总之相信这个会很方便大家点单的！

菜名的翻译?

（5）炒芥兰

麻婆豆腐 Mapo Tofu （Stir-Fried TDeep-Fried Shrimps and Chive Dumplingsofu in Hot Sauce）

鲜榨果汁.特调果汁

MaPoDouFu

Eggplant sauteed in soy sauce

Stir-fry FuZhu meat

Ma Po Tofu

Braised eggplant

Penny pay Chaorou

美食译苑——中文菜单英文译法的介绍

总之，"menu" 是英语中表示菜单的标准词汇，无论是在高级餐厅还是快餐店，都可以使用这个词来指代菜单。

中文菜名包含很多信息，但因为一直没有准确的翻译方法，英文表达的中餐菜名往往很混乱。为了解决这个问题市外办和市民讲外语办公室近日联合出版的《美食译苑——中文菜单英文译法》，为2158道中餐饭菜“正名”（21）叉烧酥。

Shao Xing Hua Diao （20 Years）

菜单用英语怎么说 英文的菜单如何说

臭豆腐——elly bean curd

菜单的英语表达是：menu。 菜单通常是餐厅或酒店为客人提供的选择食物的列表。在英语中，"menu" 这个词就可以用来表示这种列表。一般来说，餐厅里的菜单会列出各种菜品、饮料和价格。客人可以通过阅读菜单来选择他们想要的食物。

在许多餐厅，菜单分为开胃Dumplings Stuffed with Minced Pork and Vegetable菜、主菜和甜点等不同的部分，以方便客人找到他们喜欢的食物。一些高级餐厅的菜单可能还会包括酒单，列出各种可供选择的酒类。 除了实体的纸质菜单，现在很多餐厅也提供电子菜单，方便客人通过手机或平板电脑浏（3）鲍汁扣东坡肉览选择和下单。

英语翻译菜名（需专业人士 有追加分）

去翻译公司翻,一道5元.

下面是中文菜名翻译的原则

一、 以主料开头的翻译原则

1、 介绍菜肴的主料和配料：主料（名称/形状）+ with + 配料。如：白灵菇扣鸭掌 Mushrooms with Duck Feet

2、 介绍菜肴的主料和配汁：主料 + with/in + 汤汁（Sauce）。如：冰梅凉瓜 Bitter Melon由于饮食文化博大精深，很多美食具有丰富的文化内涵和文化韵味，有的菜名还蕴含历史和典故，这些菜肴的命名往往利用写意型命名，往往不出现原料及烹饪方法，初次品尝的食客面对食谱往往感到莫名其妙。这种情况下，一般采用意译的翻译方法, 虽然这些写意的菜肴被意译后往往会失去他们原名的象征，吉祥和文化意译，但是这样翻译后的菜单简洁明了，体现了菜单传递信息的文本功能，方便外国食客快速点菜用餐。 in Plum Sauce

二、 以烹制方法开头的翻译原则

1、 介绍菜肴的做法和主料：做法（动词过去式）+主料（名称/形状）。如：火爆腰花 Sautéed Pig's Kidney

2、 介绍菜肴的做法、主料和配料：做法(动词过去式)+主料（名称/形状）+ 配料。如：地瓜烧肉 Stewed Dd Pork and Sweet Potatoes / 干豆角回锅肉 Sautéed Spicy Pork with Dried Beans

3、 介绍菜肴的做法、主料和汤汁：做法(动词过去式)+主料（名称/形状）+ with/in +汤汁。如：京酱肉丝 Sautéed Shredded Pork in Sweet Bean Sauce / 雪蛤海皇羹 Snow Clam and Scallop Soup

三、 以形状或口感开头的翻译原则

1、 介绍菜肴形状或口感以及主配料：形状/口感 + 主料。如：脆皮鸡 Crispy Chicken

2、 介绍菜肴形状或口感、做法及主配料：做法（动词过去式）+ 形状/口感 + 主料 + 配料。如： 小炒黑山羊 Sautéed Sld Lamb with Pepper and Parsley

四、 以人名或地名命名的菜肴翻译原则

1、 介绍菜肴的创始人（发源地）和主料：人名（地名）+ 主料。如： 麻婆豆腐 Mapo Tofu (Stir-Fried Tofu in Hot Sauce) / 广东点心 Cantonese Dim Sum

2、 介绍菜肴的创始人（发源地）、主配料及做法：做法（动词过去式）+ 主辅料+ + 人名/地名 + Style。如： 炒肝 Stewed Liver, Beijing Style / 炸酱面 Noodles with Soy Bean Paste, Beijing Style

五、 菜单英文译法中汉语拼音的使用原则

1、具有特色的且也被外国人接受的传统食品，本着推广汉语及文化的原则，使用汉语拼音。如：饺子 Jiaozi

2、 具有特色的且被外国人接受的，但使用的是地方语言拼写或音译拼写的菜名，仍保留其拼写方式。如：豆腐 Tofu / 宫保鸡丁 KunSauteed Lettuceg Pao Chicken / 杂碎 Chop Suey / 馄饨 Wonton / 烧麦 Shaomai

3、中文菜肴名称无法体现其做法及主配料的，使用汉语拼音，并在后标注英文注释。如： Fotiaoqiang--Steamed Abalone with Shark’s Fin and Fish Maw in Broth (Lured by its delicious aroma n the Buddha jumped over the wall to eat this dish.) / 锅贴 Guotie (Pan-Fried Meat Dumplings) / 窝头 Wotou（Steamed Black R or Corn Bun）/ 蒸饺 Steamed Jiaozi (Steamed Dumplings) / 油条 Youtiao (Deep-Fried Dough Sticks) / 汤圆 Tangyuan (Glutinous R Balls) /咕噜肉 Gulaorou (Sweet and Sour Pork with Fat) /粽子 Zongzi (Glutinous R Wrapped in Bamboo Lees) / 元宵 Yuanxiao（Glutinous R Balls for Lantern Festival) / 驴打滚儿 Lǘdagunr（Glutinous R Rolls with Sweet Bean Flour）/ 艾窝窝 Aiwowo (Steamed R Cakes with Sweet Stuffing) / 豆汁儿 Douzhir (Fermented Bean Drink)

六、 菜单中的可数名词单复数使用原则

菜单中的可数名词基本使用复数，但在整道菜中只有一件或太细碎无法数清的用单数。如：蔬菜面 Noodles with Vegetables / 葱爆羊肉 Sautéed Lamb Sls with Scallion

七、 介词in和wiFresh Shrimps in R Flour Noodles with Vegetablesth在汤汁、配料中的用法

1、 如主料是浸在汤汁或配料中时，使用in连接。如：豉汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce

2、 如汤汁或蘸料和主料是分开的，或是后浇在主菜上的，则用with连接。如：海鲜乌冬汤面 Japanese Soup Noodles with Seafood

八、 酒类的译法原则

进口酒类的英文名称仍使用其原英文译法，国产酒类以其注册的英文为准，如酒类本身没有英文名称的，则使用其中文名称的汉语拼音。

菜名的中英文翻译理论_从功能派翻译理论看中式菜名的翻译

特调爱琴海果汁Aegeanseaju

摘 要 本文主要在德国功能派翻译理论的视角下提出了菜式翻译应遵从的基本原则，将直译和意译的翻译策略运用到菜谱翻译中并详细提出了具体的方法，以及这个具体方法对菜名翻译的理论意义和学术价值。

（36）蛋煎韭菜盒

中式菜名英译 功能派翻译理论 翻译目的与原则

（29）茅台（三十年）

一、导言

2008年背景奥运会后，菜越来越为全世界各国所了解。的饮食文化成为传播文化的一个重要的使者。这种文化交流所遇到的个问题，就是翻译问题。 而这些菜的英文译名从令人啼笑皆非到规范化、正规化，走过了一段艰难的历程。

二、目前中餐英译中所存在的问题

根据目前中式菜名英译的现状，我们主要存在以下几个问题：

（一）望文生义的翻译： 四喜丸子—— four happy meat ball

这些都是望文生义的想当然的翻译，过分的按照字面意思来翻译，难免会引起歧义，费解甚至令人可笑的翻译。

（二）恶俗的翻译：

口水鸡——slobbering chicken (流着口水的鸡）

（三）白开水式翻译：只是主配料的简单堆积。比如广东名菜“”在很多菜馆都被翻译成“Abalone shark’s fin and fish maw”, 像“”这类具有深厚民间历史典故的名菜，直接按照材料翻译出来就觉得索然无味了，未免可惜。

三、功能派翻译理论基础

弗米尔于20世纪70年代创立了功能派的奠基理论-目的论，（scopo-theory）, 进一步打破了对等理论的局限，摆脱了以原语为中心的等值理论的束缚提出以文本目的为翻译活动的准则，目的论的核心概念是：翻译方法和翻译策略必须由译文的预期目的或功能决定，弗米尔认为单靠语言学解决不了问题，根据行为学的理论，他提出翻译是一种人类的行为活动，而且还是一种有目的的行为活动。因此，翻译是在目的语情景中为某种目的及目的受众而产生语篇。

总之，功能翻译理论提出了译文功能论，指出翻译过程是由翻译目的决定的，译者在整个翻译过程中的参照系不应该是对等理论要求的原文及功能，而应该是译文在译语文化环境中所预期达到的交际功能。

四、中式菜名英译的策略

（一）中餐英译文本的两个功能

1.让广大的外国朋友在餐厅或酒店就餐时，能够看懂菜单上的一道道菜名，了解这些美味佳肴是用什么材料制作的，可以随心所欲享用菜肴。

2.让更多的海外人士在品尝中餐的美味佳肴时增加对中餐的了解，让中餐成为我国对外文化交流的使者。

（二） 翻译策略

根据中餐英译文本的两个功能，对于主要目的是方便客人点餐一类的中餐，如果是写实性命名的菜肴，即菜肴是以原料或附带加工形状命名和烹饪手段而命名，这类菜名主要是展现菜肴所用的原料，刀工或烹饪手法，同时也兼容菜肴的口味。由于中英文中关于描写原料，刀工和烹饪手段的词基本存在对等语，这种情况下采用直译的方法，将菜肴的原料，味道，制作方法等翻译出来即可。

1.方便客人点餐

即了解菜的内容，选择自己喜欢的食品，翻译时应该注重菜的原料，味道，烹制方法等等。

直译（写实性命名的菜肴，主料加配料加调料）

烤乳猪 roast suckling pig

黄焖大虾 braised prawns in r wine

脆皮鸡 crispy chicken

意译 （对于写意性命名的菜肴，用避虚就实的方法，翻译出实质）

霸王别姬 broiled chicken cutlets with turtle

sautéed bean vermlli with spicy meat sauce

糖醋里脊 fried sweet and sour tenderloin

2.文化翻译

直译加释义

在中式菜肴中，有些菜含有历史典故，是由某人创始或与某人有关，因而以其姓名命名，如东坡肉，宋嫂鱼羹等。有一部分则与某个历史或传说有关而直接以该或传说命名，如，叫花鸡等。这类菜名一般比较复杂，我们再翻译的时候应当灵活处理，在程度上保留这些深具文化特色的典故，此类菜名的英译一般采用直译+释义法翻译，即先直接按中文菜名翻译出其含义，然后补充说明其内在含义。

Fotiaoqiang —— steamed abalone with shark’s fin and fish maw in broth (lured by its delicious aroma n the Buddha jumped over the wall to eat this dishes)

音译或音译加注释

对特有的食品的翻译，多采用音译，或者音译加注释的方法。如豆腐，粽子，饺子，馄饨等等。

Jiaozi— won ton

粽子翻译为Zongzi —— glutinous r dumplings wrapped in bamboo lees .

五、总结

文章主要了论文研究背景，研究目的。本文对德国功能派理论作了介绍，提出了这一理论可以作为中式菜名的英译一个范式。就菜名翻译而言，菜名翻译不仅是语言的转换，而更多的是文化内涵的传递。文中笔者分析了饮食文化的特点，菜名命名的原则以及目前菜名翻译存在的问题及原因。因为翻译是一种跨文化交流，笔者提出了菜谱翻译中应遵循的一些原则，将直译和意译的翻译策略运用到菜谱翻译中并详细提出了具体的方法，以及这个具体方法对菜名翻译的理论意义和学术价值。

参考文献：

[1]Monday Jeremy.Introducing Translation studies:Theories and Application[M].London and New York:Routledge,2001:79.

[2]白薇.中文菜单英译之我见[J].外语研究考试周刊,2007(10):30-31.

[3]陈德彰.人最易犯的英汉翻译错误[M].:书籍出版社,2008.

[4]梅德明.高级口译教程[M].上海:上海教育出版社,2006.

[5]汤立尹.中餐菜单英译的“信、达、雅”[J].湖北经济学院学报,2008(5):121-122.

[6]王逢鑫.汉英饮食文化词典[M].:外文出版社.

[7]翁凤祥.实用翻译[M].杭州:浙江大学出版社,2002:249.

[8]谭载喜.西方翻译简史[M].:商务印书馆,2004.

[9]于科先.浅析《市餐饮业菜单英文译法》中的翻译失真现象[J].青年科技,2008(8):32-35.

作者: 刘本香（1987.10），女，汉族，山东青岛人，西安外国语大学10级硕士研究生，专业方向：外国语言学与应用语言学商务英语方向。

美食译苑——中文菜单英文译法的正名

（12）冬菜扣饮食文化在一定程度上体现了主体文化，构成了主体文化的一个重要的方面。菜名就是在这个意义上，反映着主体文化，对菜名的研究也因而成为研究一种文体文化的重要方面。肉

“中餐菜名，不仅包含了原材料的信息，还糅合了很多文Pancake with Scallions化、历史、人名等，形成了独特的命名方式。”市外办有关负责人说，很多餐馆饭店的英文菜单千奇百怪，不仅外国人看不懂，连熟悉“中式英语”的国内英语老师也云里雾里。

《中文菜单英文译法》的作者是谁？

（22）虎皮尖椒

从06年3月起，（30）金元鲍红烧肉市外办、市等相关单位便着手开展中文菜单英文译法的规范工作，对餐饮业的中英文菜单进行核查。经过联合大学旅游学院专家及顾问审核后，形成了的《中文菜单英文译法》讨论稿。

Sauteed Broad Beans with Ham

翻译！急求汉翻英！翻译好了再追加100分

（42）豆沙粽子

From the perspective of function, discourse function basically has 3 kinds: the expression, rmation and publicity. According to the view, Christiane Nord discourse function is the value in specific environment in the discourse of one or more of the total communication function, discourse function only to specific communication environment, specific communicative behior again after successfully completed and will be determined. One communication environment and communicative participants (usually) into the crucial factor. This text is the source of the text, so no exception. Due to the source language text and the target text communication environment and communicative participants to differ, the original text means to achi through some of the discourse function can not in the target language text also can he expected the function. Christiane Nord in "function" theory is proed on the basis of the function of intercultural communicative behior must be determined wher the realization of the goal, because the translation is an intentional behior with the intercultural communicative activities [1] (BaiJingYu. Culture and translation [M]. Beijing: China social science press. 2000.). Katharina Reiss, Hans in Vermeer and Christiane Nord translation sko theory, any text translation pure is in the process of translating the primary factors to consider.

（3）5年香雕绍兴酒

Chinese menu as a full and independent discourse, "rmation discourse". Because usually menu selection of only provide a series of dishes. From the textual function, the translation of Chinese menu is "rmation". Its function is to let the masses of overseas Chinese restaurants or hos at dinner, can see the menu, understand these dishes a delicacy is what material do, thus can follow one's inclinations place they like to eat food. The pure of translation is one of Chinese dishes, the pure is to let the masses of overseas Chinese in tasting delicious food on the increase, let Chinese has become China's cultural exchanges, thus let the angels of China catering to the world.

Law is the guiding menu 3.1 pure the supreme principle of translation

Translation sko theory, the pure is communication. Recipes translation is not exceptional also. Translation process involves different participants, and are in the process of translating plays a different role. According to the function of translation theory, the translation of the participants include: the trustor, initiator, producers, translation, translators and translation user recipients, 2001: Nord (19-22). In the English translation of Chinese menu from process, sponsors or client can default for Chinese restaurant, ho, food menu is for the recipient namely repast foreign friends, etc, and use of the time, the situation is the ho dining, and the pure is to transfer rmation, cause diner appetite dishes, and profit, spreading the Chinese food culture. In principle, the pure of sko theory is the supreme law, the pure of translation to determine the whole process of translation. To achi the expected menu translations in a new culture is the function of environment in the source language text representation of various functions, such as tranission dishes, arouse appetitive rmation, encourage consumption. For the pure of translation on menu provides general translation, translators translation guiding principles for the work of the specified direction and pure.

In translation, translators should menu with effective tranission dishes for general rmation guiding principle, the best sible faithful translation dishes content, cooking mod, etc.

3.2 consistency and faithful principle is to realize the function of the basic requirements of the text

The consistency principle and the aim of faithfulness in largely translator completed translation work better, because it provides two basic for the translation criteria: the consistency principle request to make recipients, realize coherence within the language comprehension, Faithful law requires the sible faithful to the original text, interlingual coherent. Application to menu, namely, to respect the English translations menu of national culture and tradition, to let them accept, At the same time, it also wants as far as sible menus faithfully convey rmation of dishes. Anyhow, want to ensure the expected in the target language culture function oothly. Functions for translation theorists pure theory study, and puts forward the corresponding translation strategies, including the function such as equifunctional translation (maybe) for menu translations provided effective means of translation. Translation is refers to the function such as original equal in function, 2002: flat hong (21). Application to menu, namely, the translation of English will play menu with Chinese cookbook equal function. Combined with objective function such as touching my translation strategies in the translation of recipes, using mods of translation as follows.

我在电子词典上翻译的：As for functional angle, the language sheet function has three kinds mainly: Information and agitprop expressing feelings , transferring. Viewpoint according to Christiane Nord, the language sheet function is a kind of that the value language sheet realizes in concrete environment or the sral kinds the communicative function sum , language sheet function ascertain that only when that concrete social intercourse behior is completed again oothly in still concrete social intercourse environment, is able to be embodied a sum afterwards just now. Social intercourse environment and social intercourse attendance (be reader generally) among them are become for all-important factor. This is so-called to plain language language sheet, to translation language sheet neither exception. The environment and the social intercourse attendance are not same as mutually , the language sheet function that the plain language language sheet reaches by some kind of language sheet means can not ncessarily because of the plain language language sheet and the social intercourse translating the language language sheet in translating the language language sheet also can get up arrive at expected translation function. Christiane Nord must ascertain that from striding over culture coming if social intercourse behior pure come true bringing forward the translation function on "translation function theory " basis , exercise [1] (Bai Jing Yu because of translation is social intercourse growing as well as hing the pure ual behiour's a kind of striding over culture. Culture and translation [M]. Beijing: Chinese social sciences press. 2000). . In Katharina Reiss , Hans Vermeer and Christiane Nord translation eology, any language sheet translation pure is the first factor that the translator asks to think in translation process. That the Chinese food menu is a entire but independent language sheet, is "that rmation is similar to the language sheet ". Because of the menu provides a series under normal conditions only may provide alternative dish name aspect rmation. As for language sheet function aspect, the English translation Chinese food menu is "to transfer rmation's". Be able to look at the dish name on knowing a menu when the person anticipates that the translation function is to let the extensive overseas perso he a meal in the Chinese eatery or ho,knowing these delicious food delicious dishes is what raw material to use to come , can do as one likes as a result place they are fond of the cooked food eating. Person is one of the pure translating the Chinese food dish name , two of pure is to let the extensive overseas perso increase the .know about to Chinese food while sampling Chinese food delicious food , lets Chinese food become our country cultural exchange with foreign countries emissary , lets the Chinese meal drink a job going globewide thereby. 3.1 pure laws are to guide the maximal principle eology that the cookbook translates to think , translating an activity is to social intercourse behior hing pure. The cookbook is translated neither exception. Translation process has related to the different participator , has been playing no same role in translation process and. According to that the function translates the theory partition,entire translation participator includes: Initiate person , consignor , translator , original producer , translation recipient and translation user (Nord, 2001: 19- 22). In putting up stove process "Chinese menu English translates law " , initiate person or the consignor but tacitly approve that for Chinese food ho dining hall, the Chinese food menu is to be an original, food culture transferring cooked food rmation , arousing hanger on of an aristocrat appetite , earning profit thereby , spreading China before the translation recipient being that the repast foreign friend waits , time , occasion being put into use being that the ho repasts, as well as the translation pure is effective. In the eology, the pure law is a maximal law , translates the entire process that pure decision translates. The cookbook translates various function in anticipating that the function is reproducing an original in a new cultural environment in source language culture needing to come true, if transferring cooked food rmation , arousing appetite , encouraging consumption. Translate pure for the translator carries out cookbook translation hing provided general translation governing principle , be that the translator has shown clearly direction and pure working. In cookbook translation, translator Ying Yi You effect delivery cooked food rmation is general governing principle , uses up honest maximal sibility translating out the cooked food content , cooking mod and so on. 3.2 continuities and honest laws are that the basic realizing the translation version function requires that continuity law and honest law brought forward by eology is conducive to a translator to a great extent be completed fairly good translating a job, because of it is that the translator has provided the fundamental two translation standard: The continuity law requires that translation must dodge recipient make of , realizes language inner Lian Guan; Honest law requires that translation is as far as sible faithful to the original , realizes language time Lian Guan. Apply to cookbook translation middle , be, culture and tradition that cookbook translation asks to respect the English country, need to make them recipient; At the same time, cookbook translation also needs the rmation communicating cooked food as far as sible honestly. In short ,need to ensure translation's anticipating that the function is reproduced oothly in translating language culture. The function eologist studies specifically for self translation theory , he also brought forward corresponding translation tactics , among them wait for function translation (equifunctional translation) to he provided effective translation means to cookbook translation. Wait for function translation to be 2002 refer to translation and (flat equal on the function original flood: 21). Apply to cookbook translation middle , be, cookbook English translation also is going up arriving at the function equal to Chinese style cookbook. Pure has touched upon union waiting for a function to translate tactics , I he adopted to translate mod as follows in cookbook translation. Problem is supplemented: I self also is able to use a software. . . I be to he been unable to find the relevance English book coming to seek just now, me to fall carefully please!

3.1 The pure of law is the highest guiding principle of the menu translation

The pure of the view that the pure of translation activities are acts of communication. Menu translation is no exception. Translation process involves different participants, and are in the process of translation plays a different role. Translation Theory in accordance with the division of functions, the entire translation of the part肯尼亚ABKenyaABicipants include: the initiator of a client, a translator, the original producers, asked the recipient and the user asked (Nord, 2001: 19 - 22). In the "Chinese Menu in English translation," due process, the initiator or the client can be the default ho for the Chinese restaurants, Chinese food menu is the original recipients asked that the foreign friends, such as eating, use of time, the ho dining occasions before

And asked the pure of an effective tranission of food rmation, loss of appetite caused by customers, thereby a profit, the spread of Chinese food culture. On the pure, the pure of law is the highest law, translation of the whole pure of the decision process of translation. Recipes to achi the expected translation function is a new reproduction of the original cultural environment in the source language culture in a variety of functions, such as the tranission of food rmation, arouse appetite, encourage consumer spending. The pure of the translator to translate the menu for the translation of the translation provides the overall guiding principles for the work of the translator points out the direction and pure.

Translation in the menu, the translator should be to effectively convey rmation to the general food guidelines, faithfully translated to the maximum extent sible the contents of dishes, cooking mods and so on.

3.2 consistency and fidelity rule of thumb is asked to achi the basic requirements for text features

The pure of the coherence of proed laws and rules of fidelity to a large extent contribute to the translator to complete the translation work better, because it provided for the translator the translation of two basic criteria: consistency rule requirements must be asked to accept those who understand it, to achi coherence within the phrase; faithful to the requirements of the law are asked to be faithful to the original as sible, to achi inter-language consistency. Translation applied to the menu, that is, recipes asked English-speaking countries to respect the culture and tradition, let them; At the same time, the menu also asked dishes, as faithfully as sible to convey rmation. In short, it is necessary to ensure that the translation is expected to function in the target language culture, the ooth reproduction.

Function for the pure of their translation from theoretical research, but also the translation of the corresponding strategy, which features such as translation (equifunctional translation) translation for the menu provides an effective means of translation. Features such as translation and the original text refers to Mr functionally equivalent (Ping-hong, 2002: 21). Translation applied to the menu, that is, recipes to play with the English translation of the same features of Chinese recipes. The pure of combining the functions of address translation strategies, translation of my recipes use the following translation