This thesis emphasizes the importance of translating Chinese dish names in a proper way. Before presenting some common mistakes in the English version of Chinese dish names, it makes a brief introduction to the theory of functional equivalence. Under the guidance this principle, this thesis tries to explore the proper translation of Chinese cuisine names and presents some methods.源:自/751-·论,文'网·www.751com.cn/

2. Literature Review

     In this part, the author makes a brief introduction to former researches on the translation of Chinese dish names into English. Then, she emphasizes the significance of this study, and finally, it briefly introduces the theory of functional equivalence.

2.1 Brief Introduction of Former Researches

     Although Chinese cuisine has played an essential role in cultural exchanges, an aesthetic study on Chinese cuisine is rare because the previous researches have focused on science and technology. Luckily, the case has been changed thanks to the rapid economic and political development of China as well as the exchange of food and culture. An increasing number of scholars have begun the research of menu translation. According to Huang Chengqiu (1997: 11), proper translation can only come from the translator’s great understanding of the Chinese cooking culture. Huang Haixiang (1999: 18) discusses the demands for dish name translation and the methods of translating them. He believes a good dish name translator should help foreign diners know the dish ingredients and, if possible, the cultural connotations the dish has. 

     Liu Qingbo (2003: 52) pays attention to Chinese dishes’ naming methods and the relations between the headword and the premodifiers or postmodifiers. In his opinion, ingredient names are usually used as the headwords, and cooking methods as premodifiers or postmodifiers. He also proposes the principles of pragmatism, conciseness and transliteration in menu translation. From the perspective of Zhou Xiangping (2003: 4), he researches the dietary differences between China and English-speaking countries by comparing the cookery nomenclature in the two cultures. She believes what the translator has to focus on are the functions of the translated versions of Chinese menus and the features of Chinese dishes. She also offers the methods of literal translation, free translation, and transliteration in dish name translation. 文献综述

     Yi Gaoyan (2009: 18), argues that some translators don’t send the necessary message of the original dish names due to their poor understanding of the two cultures and then she accordingly puts forward literal translation and free translation methods. Cai Hua (2003: 55) believes that translators can translate Chinese dish names to English based on the historical and literary allusions the dish encodes. Liu Xuanchuan (2004: 75) holds that such a translation includes both linguistic transference and cultural transference. Sun Guojin & Yan Jibao (2008: 99) define some rules in translating Chinese cuisine courses into English based on the special needs of restaurant business. He Xinghua (2008: 223) classifies the Chinese dishes and concludes the translation methods on the basis of the functional equivalence. Lei Yingqiu (2008: 59) explores the difficulties in translating names of Chinese dishes due to cultural differences.      

     The previous literatures are good attempts in the translation of Chinese dish names. In this thesis, I have listed some common mistakes of Chinese cuisine name translation firstly and then introduce some principles of translation based on the principle of functional equivalence.