Abstract: In today’s multi-cultural society, translation is a mode of cultural transfer as an important device in the cross-cultural communication. This thesis, beginning with the features of Chinese dishes, analyzes the cultural differences between Chinese and Western diet and introduces Chinese special cutting technique and cooking methods. By discussing five effective translation methods for English translation of the names of Chinese dishes in the middle and high-class hotel menus: literal translation, liberal translation, literal plus liberal translation, transliteration and literal translation plus transliteration, it turns out that English translation of the names of Chinese dishes should be paid more attention so that Chinese food culture can get a better transmission. Finally, it draws a conclusion that in the process of translating, the primary function of the menu as well as the obligation and requirements of cultural transmission should be taken into consideration. Translating menu will be a good guide for the customers, an impetus to the development of Chinese culinary industry and an ambassador for transmitting Chinese culinary culture and Chinese historical culture.

Key words: Functional Equivalence; the names for Chinese dishes; Sino-western culinary cultural differences; techniques for translating into English

CONTENTS

Abstract

中文摘要

1.Introduction -1

2.Chinese Culinary Culture -1

  2.1 A Brief Introduction to Chinese Culinary Culture

  2.2 Differences Between Sino-western Culinary Culture

    2.2.1. The Difference in Ingredients

2.2.2. The Difference in the Dishes’ Names

3.Chinese Special Cutting Technique and Cooking Method 3

  3.1 7 Kinds of Cutting Technique in Chinese Culinary

  3.2 6 Main Methods of Cooking in Chinese Culinary

4.Translation of Chinese Dish Names -4

4.1 Literal Translation

4.2 Liberal Translation

4.3 Literal plus Liberal Translation

4.4 Transliteration

4.5 Literal Translation plus Transliteration

5.Conclusion 8

Bibliography10

Acknowledgements11