Translation of Chinese food culture (英语论文).doc

Translation of Chinese food culture Abstract: This paper is discussed with the name of the Translation of Chinese dishes and techniques, noting that some cross-cultural communication mastering the importance of knowledge. In this paper, food culture based on the nature of translation, summary translation in the food culture in common problems of translation optimization strategy, it concludes an effective way to address this. Key words: Name Translation Chinese cuisine recipes cutting technique Chinese people like food very much. “People regard food as their prime want, and food safety is a top priority.” The Chinese diet culture, extensive and profound, and with a long history behind it. It is also an important content in the intercultural communication. Therefore, in the intercultural translation, diet translation is an important part which has the intercultural quality and the historical significance of cultural diffusion. With the development of Chinese culture, many foreigners would like to eat Chinese food. However, many foreigners were surprised at the menus of star hotels. Some translated the Steamed Chicken with Chili Sauce into “the slobbering chicken”； spring chicken in to “a chicken without sexual life ”; and fried shredded pork with Sweet and sour sauce into “fish and meat”. In a result, the foreigners could not find where the fish is. This kind of inferior translation could only make the foreigners’ desire for delicious a big discount. Therefore, a clear and clarity menu can not only increase the taste but also publicize the Chinese culture. 2. The translation of cutting technique and cooking methods. Cutting technique is very important in the Chinese cuisine. It is a fact that different cutting techniques on the same material can make different tastes. the cutting technique are as follows: Dicing, slicing, filleting, mincing, diamond cutting, boning, and scaling. （2）the methods for cooking are as follows: Stir-frying, pan-frying, quick –f