略论中餐菜名翻译的“品”和“病”

Good Features and Bad Features of the Translation of Chinese Dishes

本文借鉴中国古代文艺批评的理论和方法,从"品"和"病"的视角探究中餐菜名的翻译问题。

Drawing on the theories and methods of ancient Chinese literary and art criticism, this paper explores the translation of Chinese dishes from the perspective of ＂PIN＂ and ＂BING＂.