A Report on the C-E Translation of Pu’er tea and Microorganisms from the Perspective of Nida’s Functional Equivalence Theory

Abstract

This translation report takes Pu’er tea and Microorganisms as the object, and explores the translation practice
of the first four sections of Chapter 4. The book was co-written by Professor Zhou Hongjie and Professor Gong Jiashun
of Yunnan Agricultural University, which introduces the influence of Microorganisms on Pu’er tea, and derives a new
method and process for making Pu’er tea.
Based on the content, language features and characteristics of the Pu’er tea and Microorganisms, this report explores
some of the difficulties encountered in this translation. First of all, it is difficult to convey cultural connotations at the
vocabulary level, and the sentence level is difficult to translate due to the differences in expressions between Chinese
and English. Second, since the source text is a typical informative text, the translator is required to accurately and faithfully translate the original text during the translation process. Therefore, this report is mainly guided by Eugene Nida’s
functional equivalence translation theory to solve the translation problems caused by cultural connotation and language
expression.Translation methods including “interpretation”, “transliteration and annotation”, “deletion” and “reconstruction of sentence pattern” are used to analyze the case. The above discussion aims to effectively promote people’s understanding of Pu’er tea and Microorganisms, and to provide references for the translation practice of culturally characteristic terms and biology in the future.