Translation Report On The Banquet Menu For The 30^th Harbin International Economic And Trade Fair

This paper is a report on（CE）translation practice of a text of cultural publicity nature because cultural publicity plays an increasingly important role in the development of a country.Business banquets in trade affairs are important events for the communication of local culture.The author translated the menus which are important ways to communicate local food culture.Due to the peculiarity of occasions,uses,and layout requirements,business menus differ greatly from ordinary restaurant ones.Therefore,the translation of business menus also has its peculiarity,and the translation methods employed are the main focus of this paper.This article is focused on the English translation of the dish names in the Banquet Menu for the 30^thHarbin International Economic and Trade Fair,and analyzes the CE translation strategies for business menus from the following three aspects:the translation of raw materials,cooking methods and figures of speech.The author also categorizes cooking methods and sorts out the translation methods of common Chinese and Western cookery,and analyzes in depth the techniques of the relevant cookery in hope of providing a reference for the translation of menus and cookery.Finally,the author finds that due to the peculiarity of banquet occasions,the limited space on the menu often has impact upon the translation.Menu translation should not be confined to a mere rendering of dish names,when necessary,we need also supplement explanations to the connotations,information about the culture contained,characteristics of the ingredients,and nutrition not shown on the menu,so as to assist the interpreter in supplementing detailed information in his interpretation during the dinning.The author is hoping that this research can not only benefit the publicity of Chinese food culture and delicious cuisine,but also contribute modestly to the development of cultural publicity translation.