摘  要

随着奥运会，世博会，亚太经合组织峰会在中国的举办，越来越多的外国人开始了解中国文化。与此同时，中国的饮食文化也收到了国际友人的喜爱。但许多中式菜肴名称的翻译不当，令外国游客困惑。谈及中式菜肴名称的翻译，翻译的功能对等论尤为重要。此外，使用于各个翻译领域的三字准则“信，达，雅”也是译者所要遵循的。中式菜肴名称的翻译常常分为直译，意译和音译。这要求译者在翻译时选择正确的翻译方法。此外,还要对中式菜肴有一定的了解。只有这样，他们才能打造出更加完善的翻译作品。基于前人对中式菜肴名称翻译的研究，本文将继续深入讨论，并根据分析结果，提出一些建议，从而帮助读者和外国游客更好地理解中国的美食文化。

关键词：中式菜肴；翻译理论；命名方式；翻译方法

Abstract

Since the 21 century, China has hosted the Olympic Games and World Expo. And recently, the APEC meeting has been held in China. More and more foreigners tend to study Chinese culture. Meanwhile, the Chinese cuisine is also welcomed among the foreigners. However, some translations of the Chinese cuisine are not suitable, and it makes the foreigners feel confused. As regards to the translation, the functional equivalence is important. What’s more, the principle “faithfulness, expressiveness and elegance” also should be followed. When translating the Chinese cuisine, there are three main translating methods, they are literal translation, paraphrase and transliteration. The translator should choose the right method. If the translators lack the knowledge of Chinese cuisine, the readers and foreign visitors will not know the dishes well. So, a professional translator should not only have a good capacity of translation, but also have a full understanding of Chinese cuisine. Led by the previous studies of translation, this dissertation will continue with the discussion about the theories of translation, the nomenclature and translation methods of the Chinese cuisine. Then based on the results, suggestions are proposed to achieve a better understanding of Chinese cuisine and above all to improve the quality of the translation.

Key words: Chinese cuisine; translation theories; nomenclature; translating methods