Expert claims translating Chinese food names into English is impossible
- Isaac Yue outlines the challenges of translating Chinese dish names into English.
- Misinterpretations and confusion arise from the broad use of English terms like 'dumpling'.
- The complexity of Chinese culinary culture suggests that translation may require additional explanations.
In recent discussions about the complexities of culinary translation, Isaac Yue, an associate professor at the University of Hong Kong, highlighted the difficulties of translating Chinese food names into English. This topic has gained interest due to the increasing number of foreign travelers visiting China, who often encounter amusing and confusing translations on English restaurant menus. For instance, dish names like 'shizitou,' which can be translated both as 'Chinese meatball' and 'braised lion’s head,' fail to capture the essence and cultural context of the dishes accurately. The intricacies of Chinese gastronomy are deeply rooted in a long culinary history filled with rich stories and imagery. The very act of translating these dish names brings forward a multitude of challenges, as demonstrated by translations that may reflect a literal approach, such as 'iron flooring cremation' for a cookie baked on an iron plate, which can confuse those unfamiliar with the original context. Additionally, in English, the term 'dumpling' serves as a catchall for various Chinese snacks that have distinct names like jiaozi, wontons, and baozi. According to prominent food experts like Fuchsia Dunlop, this broad categorization complicates understanding since the original English meaning of 'dumpling' was more specific, indicating balls of dough in stews rather than the wide range of Chinese delicacies it now encompasses. The situation is indeed perplexing for many Chinese speakers as they encounter the varied translations. As more Chinese dishes gain notoriety on the global stage, such as Peking duck, discussions about standardizing names arise. People argue that it's important to keep certain names intact to preserve their cultural significance, yet they also recognize the need for descriptions to elucidate what the dishes actually consist of. Therefore, while retaining poetic translations may appeal to a certain degree of culinary artistry, providing clarity on menus could significantly enhance the dining experience of those foreign to Chinese culinary culture.