翻譯中文菜單的原則有什么？

一、以形狀、口感為主，原料為輔的翻譯原則
1. 菜肴形狀或口感以及主配料
形狀/口感 + 主料
如：玉兔饅頭 Rabbit-Shaped Mantou
脆皮雞 Crispy Chicken
2. 菜肴的做法、形狀或口感、做法以及主配料
做法(動詞過去分詞)+ 形狀/口感 + 主料 + 配料
如：小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley

二、以人名、地名為主，原料為輔的翻譯原則
1. 菜肴的創始人(發源地)和主料
人名(地名)+ 主料
如：麻婆豆腐 Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce)
廣東點心 Cantonese Dim Sum
2. 介紹菜肴的創始人(發源地)、主配料及做法
做法(動詞過去式)+ 主輔料 + 人名/地名 + Style
如：四川辣子雞 Spicy Chicken, Sichuan Style
北京炸醬面 Noodles with Soy Bean Paste, Beijing Style

作者：大學生新聞網來源：大學生新聞網

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我們的眼睛能準確地傳達一些信息
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翻譯中文菜單的原則有什么？

翻譯中文菜單的原則有什么？