豫菜菜谱作为豫菜文化的重要载体，其翻译研究有利于中原特色饮食文化的传播。然而，目前的菜谱译法存在局限性，并缺乏新的理论观照。研究认为，可在生态翻译学的视域下，采用生态翻译方法研究的最新成果——“十化”译法（“Ten-tion” Eco-translation Methods）翻译豫菜菜谱，具体选取“简生化”“延生化”“补生化”“生机化”“原生化”“译生化”“综衡化”七种译法移植菜谱的“文本生命”，以期丰富豫菜菜谱的译法，助推豫菜菜谱的对外译介工作。

The translation of Henan cuisine menu, an important carrier of Henan cuisine culture, can help spread the distinctive food culture of the central plains in China. However, the current menu translation methods have limitations and lack new theoretical guidance. This paper, therefore, intends to adopt the latest achievement of "Tention" Eco-translation Methods to translate Henan cuisine menu from the perspective of Eco-Translatology, and specifically select the methods of "Extending Substitution", "Adaptive Reduction", "Adaptive Addition", "Vitalization", "Source-Contextualization","Target-Contextualization", and "Text-balancing Scrutinization" to transplant the "textual life" of the menu. It is hoped that this study will enrich the translation methods of Henan cuisine menu and promote its translation and international publicity.