A Translation Report Of Zhejiang Cuisine

The international exchange has been expanding since the Reform and Opening Up in the 1970 s. The English translation of dish names on menus is playing an important role in conveying information and transmitting culture. Translators should express the exact meanings with specific artistic conception. If some mistakes were done, the figure of Chinese food among foreigners would be hurt, the transmission of Chinese cuisine culture and the upgrade of Chinese soft power would also be affected.The source text was selected from the latest edition of Zhejiang cuisine in the column of Chinese eight main cuisines in February 2014. The main difficulty in translating the source text is the translation of dish names. Foreign dishes could not be compared with Chinese dishes for Chinese unique food materials and profound culture connotation contained in many dishes. I tried literal translation, liberal translation, transliteration and combined translation to translate dish names. Information on the Internet and English menus in high class hotels was also tried to confirm the accuracy of the English translation of dish names. Besides, profound Chinese culture, variety knife skills and cooking skills are also difficulties in the translation program. In the fifth chapter, I would analyze how translators should reflect the cross-culture awareness in translating.Purposes of the translation program: First, I am a native who has a deep understanding and knowledge of this translation program. Besides, I love gourmet very much. Second, I did the program for expanding the world publicity of Zhejiang cuisine in foreign countries, making foreigners get familiar with Chinese culture behind every dish and reducing culture conflicts at tables. Third, this translation text would provide a good model for translation practices in the future.