我想知道以下餐飲行業的菜單等翻譯成英文因該怎麽翻譯希望各位（專業人士）給予正確答案。

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.