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Aug. 31 - A draft version of English translations for 2,753 Chinese dishes and drinks served in restaurants has been released in Beijing recently and is now open for public opinions before it is finalized1.
The draft version came into being one year after Beijing Tourism Bureau launched the standardizing2 work on English translations for restaurant menus last March, as part of the effort in creating a more user-friendly communication environment for foreign guests during the 2008 Olympics. To better introduce the profound Chinese culinary culture, this draft version has categorized the dishes by ingredients, cooking method, and flavor. Still, a large part is named after the people who created the dish or the region where it originated. Some dishes retained their names in Pinyin as they are distinctive3 in China and have been accepted by foreigners, such as Zhengjiao (steamed dumpling) and Tangyuan (glutinous dumpling). The draft is open for discussion until September 1. The translation draft compiled by Beijing's tourism bureau has been examined by experts from tourism institution of Beijing Union University. The new version of the translation of Chinese dishes will be promoted nationwide.
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