| With the widely communicating in every field at home and abroad, more and more foreign visitors come to china. With the purpose to offer facilities for enjoying the meals and promoting unique traditional Chinese food culture, a high quality of English Chinese menu translation is of great importance and necessity. The quality of Chinese-English menu translation not only affects the visitors’consumption in the restaurant but also influence the image of the city. Chinese cuisine has various local styles and features. The structure of Chinese dish name seems to be simple, but its connotation is rich. Some of them are fact telling names which provide the basic content inside. While others are self descriptive, which embody some cultural meaning such as the history backgrounds and the folklores. These features bring great challenges to the translators.Though a lot of efforts are made by experts and scholars, the research on the English-Chinese menu translation is still far from satisfaction for it lacks a systematical and profound study. Under the condition, on the basis of the previous researches the author attempts to discuss about the Chinese menu translation under the guidance of the multiple translation theories.The thesis firstly gives a historical review on the previous research on the Chinese menu translation at home and abroad. Secondly it gives a relatively detailed analysis of the applied translation theories. Thirdly, after analyzing the linguistic features and the cultural features of the Chinese dish names, main translation errors are pointed out. namely, pragmatic translation errors, cultural translation errors and linguistic translation errors and the causes to these failures are explored as well. At last, with the guidance of the translation theories, the naming manners and structures which may occur on the Chinese dish are discussed and the concrete translation approaches such as literal translation, free translation and zero translation are raised. |
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