Most important of all, it manages to make every effort to find out the solution to this disordered and confusing Chinese-English translation situation of Chinese local snacks at present. Therefore, in order to let Chinese local snacks be recognized by the whole world, giving proper English names to Chinese local snacks in essential, so next the author will probe into the different translation methods.

5.1    Transliteration retains annotation, manifestation of character

Nowadays, Pinyin in Chinese language increasingly internationalizes, so utilizing the Pinyin in the transliteration strategy can, in some way, embody the language characteristic of the snacks names. Besides, Wang Yinquan(2006) says, some of the insiders level up this kind of translation strategy with strong local characteristic into the level of cultural exchange.
The transliteration following with the annotation is an explanatory translation, aiming to deliver the special folk and dietetic culture of the snacks. To achieve this aim, the author will discuss two kinds of problems, the proper contents and strategies of explanatory translation. First, as what Wang Yinquan(2006) mentions, the proper contents mean the transliteration should be the one that the local people take it for granted while the foreigners will not misunderstand the information that they doesn’t quite know, so as to reach the target of the foreigners’ same cultural predictions as the local people. Second, because the English names will occur in different circumstances and face different target audience, we should utilize the target translation strategies. Hence, we should clear up all the situations occurring in the Chinese local snacks, and the following related factors promoting the cultural exchange.

5.1.1 Snacks in hotel menus

The snacks in hotel menus occur with attaching pictures frequently, some of which will be on the posters written with words to explain the snacks. Such kind of snacks can use the transliteration names as their English names. The related cultural information behind transliteration names can be delivered by the picture or the promotion information. When there is an interpreter on the scene, then he can be the commentator of the behind culture.
Moreover, the snacks in hotel menus are mainly for eating, so the translation names are to convey the main food materials. In a word, even if we want to retain annotation for them, it ought to be concise and reflect the materials. For example, Yuanxiao(元宵) translates to Glutinous Rice Ball; Shaomai (烧卖) to Steamed Dumplings; Huajuan (花卷) to Steamed Twisted Ross, and so forth.

5.1.2 Snacks in the English pubic signs

  In this kind of circumstance, generally, we can see the real snacks, many of which will show the food- production process, such as the Sichuan local snacks-Sandapao（三大炮）and Lvdagunr（驴打滚儿）. Some of the snacks can also be foretasted. The culture containing in this kind of snacks is needless to say, so utilizing the transliteration is an obvious method, like 三大炮 directly to Sandapao, and 驴打滚儿 to Lvdagunr.

5.1.3 Snacks in the English travel books    

The English travel books regularly introduce areas of local snacks and the related pictures, which are for the foreigners to get the information about the target travel destination, hence, the annotation behind transliteration should clearly explain what kind of folk and dietetic culture containing the snacks, regardless of how many words it would take. After all, it is not uncommon for the visitors to seek for a special snack just for a moving story. There is a successful example about Chinese local snack-Zongzi（粽子）. It is written in this way: Zongzi( or simply zong) {Chinese：粽子}is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo ro reed leaves. They are cooked by steaming or boiling. 中华小吃文化翻译传播英文论文Cultural Transmission of the Chinese Local Snacks’ Englis(5):http://www.751com.cn/yingyu/lunwen_926.html