我想知道以下餐饮行业的菜单等翻译成英文因该怎么翻译希望各位（专业人士）给予正确答案。

来源：百度知道 编辑：UC知道 时间：2024/05/19 08:07:20
特色推荐： 红汤锅底：红汤锅是小红牛的招牌火锅，特别是配上新鲜的牛肉，味道集（麻，辣，鲜，香）为一体，老道醇厚，久煮不混汤，乃嗜辣一族的首选！！ 鸳鸯锅底：一锅分两味，有道是；锅底风味，各取所爱！ 奶汤锅底：清淡爽口的汤底不但养颜开胃，还具有清热生津，除烦止渴，有助消化，老少皆宜！！ 香辣蟹：红黄相间，色泽饱满。鲜香四溢，营养丰富，乃美食精品也！ 香辣虾：鲜香微辣，皮肉酥嫩，食虾不用剥皮吐壳，口味更鲜美，感受更舒心！ 夫妻肺片（牛肉）：片大而薄，耙糯入味，麻辣鲜香，细嫩化渣。

Recommendation: Zihong TANG bottom of the pot: red soup pot is small Red Bull signs hotpots, especially accompanied by fresh beef, the taste set (Ma Tei, spicy, fresh, aroma) integrates Road mellow, not long-cooked soup mix, is嗜spicy breed of choice! ! Yuanyang bottom of the pot: a pot of a two-flavor There is a saying:; bottom of the pot flavor, each for love! Naishang bottom of the pot: not only light refreshing Shangde Skin appetizer, it has Qingre Sheng Jin, Chufanzhenghe help digest all ages! ! Xianglaxie: Yellow phase, full color. Xianxiang steamy heat, and rich nutrition, food quality is! Spicy shrimp: Xianxiangweila, flesh cakes tender, fresh shrimp without peeling vomit carcasses, tastes more delicious, more enjoyable experience! Fuqifeipan (beef): large and thin films, trailing waxy Ruwei, Xianxiang peppery, tender of Java.