For now, there still exist some problems in the translation of Chinese dish names. There is more than one translation for inpidual Chinese dishes; word-for-word translations are confusing and there are ambiguities in terminology as well. This paper employs a comparative approach to examine the culinary differences between China and the West, and explore the techniques of translating Chinese dish names by providing examples that illustrate the cultural differences and the causes of mistranslation.

This thesis is pided into three main parts. It begins with approaching the culinary cultural differences between China and the West, and then it would examine some problems existing in translating Chinese dish names; based on that, the paper will discuss some methods that could be used in translating Chinese dish names.
2 Differences Between Chinese Culinary Culture and Western Culinary Culture
Different geographical environment and economic systems give rise to the different culinary cultures in China and Western countries. China’s continental geographical features and long self-sufficient agricultural tradition and the West’s ocean culture and long nomadic tradition spawn diet of unique characteristics and different eating habits.

2.1 The Features of Chinese Culinary Culture
Chinese people attach great importance to eating. There is a Chinese saying goes that the masses regard sufficient food as their heaven, which reflects the paramount importance of food in Chinese people’s lives.

As is known, seeking food is almost ultimate to human beings, so food is the root of a nation’s culture. The concept of Chinese food is to stress the perception and artistry. Whether the dish is delicious is decided by its color, aroma, and taste. The purpose of Chinese cuisine is not only to make people full but also satisfy their desire for delicious flavors and aesthetic appreciation, which is in accordance with the traditional Chinese philosophy that emphasizes holistic harmony and beauty.

To be perfect, a Chinese dish has to be artistically arranged and displayed on a platter like a fine work of art. Perfection in all these aspects can only be attained through skill and methodical preparation, which includes the selection of ingredients, slicing, and control of temperature, seasoning and cooking. Correct timing is vital, but another skill a veteran Chinese chef has is the ability to calculate the temperature of a high, medium or low flame. It is said that Chinese chefs can produce a hundred different flavors by judiciously blending the five basic ones—salt, sweet, sour, bitter and spiced.

In China, at any feast, whatever the purpose is, everyone would gather around one table in their fixed seats, which creates an atmosphere of harmony. Delicious food of appealing aromas and colors lightens everyone’s heart and stimulates the rapport among the people. People toast to each other while enjoying the many dishes. This form of gathering maintains the stability, unity and harmony of the family, which reflects the concept of Chinese family.

2.2 The Features of Western Culinary Culture
Modern science in western countries has exerted a major influence on forming western culinary customs. This rational and scientific concept of diet emphasizes the value of nutrition, how much protein, fat, heat and vitamin the food contains, instead of chasing the color, aroma and taste of the food like what the Chinese do. This concept of diet derives from the Western philosophy that lays emphasis on rational thinking and metaphysical methodology. Under the influence of rational thinking, the Western diet is particular about science, especially after the advent of analytical approach to the nutrients contained in the food.

Westerners pay attention to the science and nutrition of food in the whole cooking process; they always stick to the fixed process and scientific standards. For instance, in Western recipes, the ingredients are measured by the gram. People also go to markets to prepare their food meticulously according to the listed ingredients in the recipes. They rarely make any changes to the recipes, which may contribute to the lack of innovation and variety of Western cuisine. When people traveling overseas want to sample some local food, it wouldn’t be wise to patronize KFC, because the taste of KFC all over the world is the same. They share the same recipe. The frying time and the temperature of oil are strictly controlled. The ingredients must be precisely measured by the gram and culinary time monitored by the second. In most Western dishes, the ingredients are separately prepared. Even though they may be placed together on a plate to form some sort of colorful contrast, their tastes usually do not interfere with each other. For example, French baked lamp chop with mashed potatoes and two pieces of tomato, though placed on one plate, they have their own tastes, just like stacking building blocks together. 从东西方饮食文化的差异探究中国菜名的英译(3):http://www.751com.cn/yingyu/lunwen_31429.html