2.1.1 The differences between Chinese and Western Dietetic culture   

In her article, Fanyun provides eight suggestions on translating Chinese cuisine name into English by analyzing the differences between China and Western countries with regard to dietetic concepts, dinner manner and food material. (樊云，2008) In the Lin Hong’s paper, she discusses about the translatability of  cultural differences between China and Western countries. Taking the dish name “Yu-Shiang Shredded Pork” (鱼香肉丝)as an example, the “Yu-shiang” flavor is an unique taste of Sichuan cuisine which will cause different cultural responses to Chinese and Westerners. She also mentions other cultural disposition such as numbers, names of people and places, myths and religions. (林红，2009) Professor Liu emphasizes that the translation of Chinese cuisine is not only a transition of language, what's more important is the transition of culture.(刘瑄传，2004) Zhu Xiaomei points out that no matter by skills of transliteration, paraphrase or literal translation, dish name translation should keep the characteristic of the dish and its cultural language features. Meanwhile it should also accord with target language readers’ aesthetic idea and cultural value.(朱晓媚，2002) Liu Hongyi published an article in Journal of Huaihua University to elaborate the cultural factors of Chinese name: Chinese cuisines have rich cooking and cutting skills and their  names pay much attention to artistic. He also points out that most Chinese cuisines contain abundant cultural information. So translators could not translate cuisine name into English accurately unless they understand Chinese dietetic culture deeply. (刘宏义，2006) 

2.1.2 The Features of Chinese Cuisine

There are also many researches about dish name translation based on the features of Chinese cuisine. Luo Qian once concludes that Chinese cuisine can be named by materials, cutting skills, taste, cooking methods; what's more, they can also be named from an implication symbol, a tale of legend, or it can be named after the inventor or the original place. Concerning different features of cuisine name, Luo Qian gives three ways for translation: transliteration, paraphrase and literal translation. (罗倩，2006) In the book, the writers Wang Ying and LV Hefa summarize the features of English dish names. They regard “being concise and easy to be understood by target language receivers” as the principle guiding the English translation of Chinese dish names. (王颖、吕和法,2007) Lu Yanfang published an article “Characteristics of Chinese Dish Names and Their Corresponding Methods in English Translation ” in 2008 holding the idea that the strategies of cuisine name translation depend on the features of its name. She also believes that the most important issue is not figuring out the right way to translate cuisine name but correcting the obvious errors existing in restaurants. This also proved that we attach little importance to the cuisine name translation. (陆艳芳，2008) 

2.1.3. Translating Strategies

On studying translating method, Huang Fang once published an article in Chinese Science& Technology Translation Journal. In the article, she lists some errors in translating Chinese dish names into English and summarizes the framework of translating the dish names into English. Besides, she has a preliminary study on the methods and principles of dish name translation. The author believes that the Chinese cuisine translation should be in conformity with the principle of “accuracy”, “fluency” and “conciseness”. (黄芳，2007) Gao Ruifen’s master thesis sums up the categories of Chinese dish names and their naming rules. The writer exploring the structures of dish names from the perspectives of pronunciation, grammar, semantics and rhetoric devices. What’s more, he reveals the cultural backgrounds, principles and cultural psychology of Chinese cuisine name. (高瑞芬，2007) Sun Guojin also has discussed about the method of cuisine name translation. In Shandong Foreign Language Teaching Journal, she published an article to talk about the basic structure of the dish name translation: name with explanation. In the explanation, three parts should be included: 1. Raw material; 2. Cooking process and ingredient; 3. Related literary quotation and cultural background. (孙国瑾，2008) In the book Culture and Translation, the author Mr. Bai Jingyu compares the difference between Chinese and English dish names. He holds the opinion that in the process of translation, Chinese dish names are required to retain the original elements. His ideas are also illustrated with examples: “Vanilla Pudding”, it is translated into “香草布丁”，with the word “Pudding” still retaining its sound in translation. (白靖宇，2000) 从目的论看中国菜名的翻译(3):http://www.751com.cn/shengwu/lunwen_50219.html