求高手翻译成英文，如果采纳再追加分数，千万不要机译

跪求一高手翻译英文,在线等,采纳再追加100分（翻译看链接）~

我打开后怎么是这个？这是什么？
你给我正文！我给你翻译！

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To sum up, combining domestic and foreign experts and scholars point of view, and fully illustrates the current small and medium-sized enterprises is faced with many difficulties, but its development is extremely rapid, is both opportunities and challenges. So we should not only keep the traditional good policy, also want to learn the advanced technology and ideas. Small and medium-sized enterprises to better development, national policy to give strong support, financial and legal aspects of the support also cannot lack; Enterprise itself should overcome the difficulties at the same time, must be good at management, attracting talent, advocating the spirit of innovation; The small and medium-sized enterprise industry also should have a good development environment, only the support and help of many sided, small and medium-sized enterprises can better and faster development, become the backbone of national economic development.

The traditional theory of translation, whether domestic or foreign, are from the philosophical and cultural perspective; critics often focus on style, style, flavor, such as the spirit of artistic elements. Siwushinian behalf of the 20th century and beyond, in the translation of the start of the study the formation of a specialized knowledge in the early stages of the most important feature is the achievements of modern linguistics applied translation studies, focusing on the composition analysis and, to an objective, accurate, science . This area is often considered to be representative of the Soviet Union and the United Kingdom for Rove, Katefude that translate theory is a branch of linguistics. U.S. Nida vision is not confined to linguistics, but also made clear translation is a discipline, Nida is the common language of those (a universalist), he has the same view that the various languages of expression. "A language can express what is bound to use another language to express." (Gimje 1998) and he can translate all that, to this way of thinking infer that the menu is also available in translation. This article is from the Chinese cuisine can be translated into the foothold for Chinese cuisine Analysis of translation.
To lunch menus translated into English, Chinese Cai Ming, first served basis to understand the composition and method of naming. "The traditional Chinese cuisine features are: first, raw materials rich in species diversity, the second, producing fine, the knife Kyo, third, cooking methods varied, proficient use of heat, (the main cooking methods are fried, fried, explosions, bombing , Burning, boiling, steaming, stewing / rice, smoked, roasted) 40, Caiming auspicious elegant, meaning the people think. Caiming usually by the Chinese name of raw materials, cooking methods, the color flavor-shaped dishes, the founder of dishes Such as composition or origin. "Dishes that reflect the contents and characteristics of the naming method called realism of the nomenclature, in addition to reflect the profound meaning of the dishes named freehand brushwork of the law. Translation from the menu the way the translation of the current method should first allow foreign visitors to understand the cuisine of the main raw materials and cooking methods, followed should reflect the "color, smell, taste, shape," the main features, if possible, should also be a brief description And food-related customs or historical legends and allusions. Chinese translation of the existing dishes should firmly grasp the way the Chinese cuisine features of the four traditional, text to clear, concise, Fanchu Chinese cuisine features. "Approach to translation, the existing menu can be divided into literal translation, translation, the literal translation +, the literal translation + Note four types."
Add: Do not say that the machine translation of the! ! Machine Translation Who would not ah! It halo ah! !

Disregarding the tradition translation theory, being still abroad in the homeland, be that the angle sets off from philosophic theory and literature and art; In terms of person, sometimes with attention, in style , style , lingering charm, the spirit waits for the art factor to go ahead all together. But 20 centuries about 40 age hereafter, initial stage studying the knowledge beginning to form one kind of speciality in translation, the mainest characteristic is to apply modern linguistics accomplishment to translation study , emphasize able analysis and equity , strive for the objective , precise , science. This aspect is often considered being that the leading exponent Soviet Union Feidaoluofu and United Kingdom Carter good fortune De Du think that translating theory is a branch of linguistics. American Naida ken is not confined to a linguistics , also is not make clear that bringing forward translation is one discipline but, Naida is that the language common character comments on person (a universalist) , he thinks that various language has equal expressiveness. "One kind of thing can express by language, surely can use another about kind of language to express ". (Gold dike 1998) he thinks that everything may translate as a result , infer with this mode of thinking, be that the menu is also to may translate. Now that the main body of a book complying with Chinese cooked food but translating into a foothold, the cooked food carrying out Chinese style translates simple Xi.
Be going to put Chinese food menu into English, formation and name method having to know the Chinese food dish name right away first. The "Chinese style cooked food tradition characteristic is: The first, raw material is rich , the breed is various , second, makes meticulous, knife labor grow perceptibly, third, cooks method is various , is proficient in the crucial moment applying, (cook method mainly having stir-fry , fry, explode , explode, hot plate, steaming, stew/ to braise , fumigate , roast) four, the dish name is lucky elegant, the hair people associates connotation. The general Chinese food dish name reason raw material name, cooks method , the cooked food color , smell and taste shape

先弄个东西做参考.

The traditional theory of translation, whether domestic or foreign, are from the philosophical and cultural perspective; critics often focus on style, style, flavor, such as the spirit of artistic elements. Siwushinian behalf of the 20th century and beyond, in the translation of the start of the study the formation of a specialized knowledge in the early stages of the most important feature is the achievements of modern linguistics applied translation studies, focusing on the composition analysis and, to an objective, accurate, science . This area is often considered to be representative of the Soviet Union and the United Kingdom for Rove, Katefude that translate theory is a branch of linguistics. U.S. Nida vision is not confined to linguistics, but also made clear translation is a discipline, Nida is the common language of those (a universalist), he has the same view that the various languages of expression. "A language can express what is bound to use another language to express." (Gimje 1998) and he can translate all that, to this way of thinking infer that the menu is also available in translation. This article is from the Chinese cuisine can be translated into the foothold for Chinese cuisine Analysis of translation.
To lunch menus translated into English, Chinese Cai Ming, first served basis to understand the composition and method of naming. "The traditional Chinese cuisine features are: first, raw materials rich in species diversity, the second, producing fine, the knife Kyo, third, cooking methods varied, proficient use of heat (the main cooking methods are fried, fried, explosions, bombing , Burning, boiling, steaming, stewing / rice, smoked, roasted) 40, Caiming auspicious elegant, meaning the people think. Caiming usually by the Chinese name of raw materials, cooking methods, the color flavor-shaped dishes, the founder of dishes Such as composition or origin. "Dishes that reflect the contents and characteristics of the naming method called realism of the nomenclature, in addition to reflect the profound meaning of the dishes named freehand brushwork of the law. Translation from the menu the way the translation of the current method should first allow foreign visitors to understand the cuisine of the main raw materials and cooking methods, followed should reflect the "color, smell, taste, shape," the main features, if possible, should also be a brief description And food-related customs or historical legends and allusions. Chinese translation of the existing dishes should firmly grasp the way the Chinese cuisine features of the four traditional, text to clear, concise, Fanchu Chinese cuisine features. "Approach to translation, the existing menu can be divided into literal translation, translation, the literal translation +, the literal translation + Note four types."

谁能用手写到什么时候啊？
Traditional translation theory, no matter home overseas, is from the philosophy and literary angle embarking; By often focuses the attention in artistic factors and so on writing style, style, flavor spirit. But after the 20th century 40-50 ages, starts in the translation research to form one kind of special knowledge the initial period, the most main characteristic is utilizes the modern linguistics achievement in the translation research, emphatically ingredient analysis and coordinated, makes every effort, to be precise, to be scientific objectively. This aspect was often considered that is representative personage's Soviet Union spends Rove and British Carter Forder thought the translation theory is a linguistics branch. The US nai reaches the field of vision not to limit to the linguistics, but also explicitly proposed that the translation is a discipline, nai reaches is language altogether sexualist (a universalist), he thought that each language has the same level expression strength. “one language can express the matter, can use another language inevitably to express.”(golden dike 1998), thus he thought that all may translate, by this kind of thinking mode inference, namely the menu is also may translate. This article already may translate from Chinese cooked food for the standpoint, carries on Chinese type cooked food Translator Jan to analyze. must translate the Chinese meal menu English, first understanding Chinese meal vegetable constitution and naming method. “the Chinese type cooked food's traditional characteristic is: First, the material prosperity, the variety is diverse, second, the manufacture is fine, the knife labor grows perceptibly, third, the cooking method is diverse, is skilled in the utilization duration and degree of cooking, (main cooking method has fries, fries, explodes, explodes, burns, boils, steams, cooks/cooks in a covered vessel, smokes, roasts) four, vegetable propitious elegant, the connotation sends the human to associate. Chinese meal vegetable usually by raw material name, boils the system method, the cooked food, cooked food founder or place of origin constitutions and so on color fragrance shape.”This kind of reflection cooked food content and the characteristic naming method named practical nomenclature, in addition also has the reflection cooked food profound meaning enjoyable nomenclature. From the menu translation's way looked that the present translation the method first should let the foreign visitor understand the cooked food raw material and the cooking main method, next should reflect “the color, smell and tastes, the shape” main feature, if has the possibility also to introduce and the cooked food related folk culture or the historical fable and the literary reference briefly. The existing Chinese cooked food translation way should grasp the Chinese type cooked food firmly the above four traditional characteristic, the writing makes every effort simple and brief, turns out the Chinese type cooked food the characteristic. “translated the way, existing menu translator might divide into the literal translation, the transliteration, the literal translation + transliteration, the literal translation + note to translate four types.”

凑合用用吧!
The traditional theory of translation, whether domestic or foreign, are from the philosophical and cultural perspective; critics often focus on style, style, flavor, such as the spirit of artistic elements. Siwushinian behalf of the 20th century and beyond, in the translation of the start of the study the formation of a specialized knowledge in the early stages of the most important feature is the achievements of modern linguistics applied translation studies, focusing on the composition analysis and, to an objective, accurate, science . This area is often considered to be representative of the Soviet Union and the United Kingdom for Rove, that Katefude translation theory is a branch of linguistics. U.S. Nida vision is not confined to linguistics, but also made clear translation is a discipline, Nida is the common language of those (a universalist), he has the same view that the various languages of expression. "A language can express what is bound to use another language to express." (Gimje 1998) and he can translate all that, to this way of thinking infer that the menu is also available in translation. This article is from the Chinese dishes could be translated into the foothold, a translation of Chinese cuisine Analysis.
To lunch menus translated into English, Chinese Cai Ming, first served basis to understand the composition and method of naming. "The traditional Chinese cuisine features are: first, raw materials rich in species diversity, the second, producing fine, the knife Kyo, third, cooking methods varied, proficient use of heat, (the main cooking methods are fried, fried, explosions, bombing , Burning, boiling, steaming, stewing / rice, smoked, roasted) 40, Caiming auspicious elegant, meaning the people think. Caiming usually by the Chinese name of raw materials, cooking methods, the color flavor-shaped dishes, the founder of dishes Such as composition or origin. "Dishes that reflect the contents and characteristics of the naming method called realism of the nomenclature, in addition to reflect the profound meaning of the dishes named freehand brushwork of the law. Translation from the menu the way the translation of the current method should first allow foreign visitors to understand the cuisine of the main raw materials and cooking methods, followed should reflect the "color, smell, taste, shape," the main features, if possible, should also be a brief description And food-related customs or historical legends and allusions. Chinese translation of the existing dishes should firmly grasp the way the Chinese cuisine features of the four traditional, text to clear, concise, Fanchu Chinese cuisine features. "Approach to translation, the existing menu can be divided into literal translation, translation, the literal translation +, the literal translation + Note four types."

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