T/QLY 003-2021 Active Group standards

T/QLY 003-2021 Guizhou Cuisine English Translation Standards for Dishes

T/QLY 003-2021

Publish Date: 2021-12-24 Implement Date: 2021-12-27 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/QLY 003-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: The relationship between supply and use

ICS Name: Food processing

Publish Date: 2021-12-24

Implement Date: 2021-12-27

Scope

Main Technical Content: 4 Principles of English Translation In addition to complying with the relevant provisions of GB/T 30240.1-2013 "Public Service Field English Translation and Writing Standards Part 1: General Principles," the English translation should also meet the following requirements. a) **Service-Oriented**: The English translation of Guizhou cuisine dishes and cooking techniques should highlight Guizhou's unique characteristics and serve the international promotion of Guizhou cuisine. Specifically, the translation of cooking techniques should primarily facilitate industry communication, while the translation of dishes should focus on promoting public culinary culture exchange. b) **Conciseness**: The English translation of Guizhou cuisine dishes and cooking techniques should adhere to the principle of simplicity, aiming for concise and clear expressions. c) **Standardization**: The English translation of Guizhou cuisine dishes and cooking techniques should comply with the *Hanyu Pinyin System* and GB/T 16159, and tone symbols may be omitted. d) **Systematicity**: The English translation of Guizhou cuisine dishes and cooking techniques should follow the principle of systematicity, forming an organic whole to enable target-language audiences to accurately and comprehensively understand their meanings. e) **Distinguishability**: The English translation of Guizhou cuisine dishes and cooking techniques should adhere to the principle of unambiguity to ensure their recognizability within the relevant terminology. f) **Transparency**: The English translation of Guizhou cuisine dishes and cooking techniques should follow the principle of transparency, providing clear references to facilitate the identification of the source language and promote industry and cultural exchanges. 5 Translation Methods for Dish Names 5.1 Basic Requirements The translation of dish names should comply with GB/T 30240.9. 5.2 Translation Methods for Descriptive