求翻译!用工具的勿扰!

求翻译!用工具的勿扰!
一、主要有三个原因导致了川菜菜名翻译的混乱的现状.
1、无视菜名翻译的重要性,对于菜名翻译的困难和需要花费的功夫认识严重不足.中国人长期以来都倾向于认为菜名翻译不是什么大不了的任务,拒绝给予其所应当得到的重视.甚至不少餐饮及服务行业业内人士包括饭店餐馆的从业人员都未能充分认识到菜名翻译的重要性和难度.简单错误地认为菜名翻译无关痛痒、无足轻重,没有给予足够的重视,造成其翻译充斥着各种令人难堪的错误与失当.．
2、对于不同文化的理解的匮乏与不足导致了这些问题的存在.译者往往不假思索的就采用直译法,甚至对那些在他国文化中难以接受的令人不快的食品成分或意象也不作任何删减或处理.这种在中英文翻译中的操之过急只会招致顾客的冷淡甚至拒绝.
3、源于许多翻译者本身的语言能力和翻译水平不够,难当菜名翻译之重任.他们的翻译往往生硬勉强、晦涩做作,甚至存在相当数量的语法和用词上的谬误.
二、翻译川菜菜名时应该遵循的规律和原则.
1、必须保证意思传达的准确顺畅.菜名的具体内容及其包含的意思与特征应当表达得清楚明白,使顾客得以准确无误地了解,避免含混不清、似是而非的情况.
2、菜名中包含的文化因素应当尽可能地表达出来.菜名的渊源,背后的故事,蕴含的引申、暗指、意象等都应当尽可能地保留其原汁原味,为达到此效果,翻译方法应不拘一格.
3、菜名的翻译中,必须保留川菜的特色,以便于品牌的推广和文化的传承,进而提高川菜在国际的知名度.
4、文化性差异及可能引起反感厌恶的地方要小心谨慎应对.文化上的禁忌应予以回避.译者须记住在一种语言文化中毫无问题的概念或意象在另一种语言文化中可能完全行不通.例如在中国南方某些地区有用野生动物入菜的饮食习俗,如果照直翻译成英文,可能在西方顾客中引起大麻烦,不仅会遭到拒绝食用,甚至会受到严厉谴责.由于无知得罪了宝贵的顾客,无疑是餐饮业、旅游业最不愿意看到的.
三、结语
川菜菜名的翻译代表着四川省乃至整个中国的文化素质,是中国饮食文化对外宣传工作中极为重要的一环.然而,川菜作为中国四大菜系之一,菜肴品种繁多,在翻译时,我们常常会遇到稀奇古怪、不知所云的菜名,我们不可能对每道菜肴的形态、色泽以及味道准确地翻译出来,遇到这种情况,我们必须学会灵活变通的方法,力求达到翻译的标准.同时,我们应态度严谨、虚心请教,弄清这道菜的主料、配料、工艺及特色,以及菜名的文化意义,切忌马虎了事,照字翻译,以免贻笑大方.综上所述,我们在翻译川菜菜名时既要考虑菜谱的基本功能和要求,又要考虑到传递文化信息的需要.在翻译过程中只有遵照菜名翻译的基本原则和技巧,翻译出来的菜名才能让外国友人在点菜时有一个好的向导,同时也有效地服务于餐饮业的发展,使一纸小小的菜单能够真正地成为外国友人了解中国文化的窗口.
翻译得好追加20分!

将上面的中文译成英语
First, there are three main reasons why a Sichuan dish chaos translation status.
1, ignoring the name of the dish the importance of translation, the difficulties of translation for the name of the dish and the effort it takes profound lack of understanding. Chinese name of the dish has long been inclined to think that the task of translation is not a big deal, refused to give attention they deserve. In fact, many catering and service industries including hotels restaurant industry employees are not fully aware of the importance and difficulty of translation name of the dish. Mistakenly believe that a simple translation of innocuous name of the dish, insignificant, not given enough attention, resulting in the translation is fraught with embarrassing errors and misconduct. .
2, for the lack of understanding of different cultures and shortcomings led to the existence of these problems. Translators often unthinking use of literal translation to, even those in his country's culture is difficult to accept the unpleasant images of food ingredients or do not make any deletion or treatment. This English translation in haste will lead to indifference or even refuse the customer.
3, from many of the translator's own language and translation is not enough, harder and harder to dish translation task. They are often blunt force of translation, obscure contrived, even the existence of a considerable number of grammatical and terminological fallacy.
Second, the translation of Sichuan dish should follow the rules and principles.
1, must ensure smooth and accurate to convey meaning. Dishes include the specific content and meaning of the expression and characteristics should be clear, accurate understanding of the customer to avoid the ambiguous, paradoxical situation.
2, the name of the dish and cultural factors should be included to express as much as possible. Dishes origins behind the story, contains extended, alluding to, image and so should retain the original as possible, in order to achieve this effect, the translation method should be eclectic.
3, the dish of the translation, must retain the characteristics of Sichuan in order to facilitate the promotion of the brand and cultural heritage, and to improve visibility in the international Sichuan.
4, the cultural differences and may cause offense to be careful where disgust response. Cultural taboos should be avoided. Remember that in a language translator to be no problem in the concept of cultural images in another language or culture may be completely unworkable. For example, useful in some areas in southern China into the dish of the diet of wild animals, customs, if the photos directly translated into English, may cause big trouble in Western customers, not only refused food, and even be severely condemned. Ignorance offended valuable customers, no doubt catering, tourism most want to see.
Third, the conclusion
Represents the translation of Sichuan dish of Sichuan and the whole quality of Chinese culture, Chinese food culture in public diplomacy in a very important part. However, as China's major cuisines of Sichuan, a wide variety of dishes, in the translation, we often encounter bizarre and incomprehensible the name of the dish, each dish we can not form, color and flavor to accurately translate out, in which case, we must learn to be flexible approach, and strive to achieve the translation of the standards. At the same time, we should Prudent, consulted widely, understand the main ingredient of the dish, ingredients, techniques and characteristics, and the name of the dish of cultural significance, should not sloppy, according to translate, so laughable. In summary, of Sichuan dish in the translation when we have to consider the basic functions and requirements of recipes, but also taking into account the needs of cultural information transfer. Only in the translation process in accordance with the basic principles of Dishes and techniques of translation, translation from the name of the dish in order to make foreign friends when there is a good guide, but also effectively serve the food and beverage industry, so small a piece of paper The menu can truly be foreign friends understand Chinese culture window.