- Introducing local food to foreign clients
  - Question on what and how to introduce food
  - Purpose theory in translation
    - Proposed by Mr. Vermeer
    - Core concept: Purpose determines means
    - Translation activity requires clear purpose
      - Clarify client's understanding of structure, technology, and scope
      - Functional translation theory elements
        - Basic principle
        - Objective principle (highest priority)
        - Linear principle
        - Neutral principle
  - Three main purposes for introducing food
    - Inform about the food and its ingredients
    - Highlight cultural significance behind the cuisine
    - Enable independent ordering and recommendation
  - Translation strategies based on purposes
    - Meaning-based method for content understanding
    - Explanation or annotation for cultural depth
    - Transliteration for pronunciation accuracy
  - Practical examples of translation strategy
    - Example 1: Dan Qing Yang Wei
      - Step 1: Transliteration
      - Step 2: Meaning (Deep fried egg white dumplings with red bean paste)
        - Cooking method: Deep fried
        - Ingredients: Egg white, red bean paste
      - Step 3: Elaboration
        - Name explanation: Dan Qing (egg white), Yang Wei (sheep tail-like shape)
        - Historical context: Popular in Qing dynasty imperial banquets
    - Example 2: Shi Bing Tong
      - Step 1: Transliteration
      - Step 2: Meaning (Fried pancake rose)
        - Cooking method: Fried
        - Appearance: Pancake resembling a rose
      - Step 3: Elaboration
        - Comparison to spring rolls for familiarity
        - Filling options: Vegetables, noodles, meat, etc.
        - Historical legend: Invented during wartime for soldiers
  - Summary of the lesson
    - Analyze task purpose
    - Study translation methods
    - Develop strategy: Transliteration + Meaning + Elaboration
  - Homework assignments
    - Translate other local dishes: Mai Xia, Jiang Tang Mian, Hong Tang Ma Ci, Pao Xia