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摘要：本文是一篇中国菜英语翻译的方法研究论文。俗话说，民以食为天。中国菜系源远流长，以其色香味俱全而闻名中外。中国菜系多种多样，深受世界人民欢迎。随着中国的发展，吸引了大批的外国游客，许多外国人对中国食物非常感兴趣。中式菜肴名称中更是充满了中国人的智慧和幽默。然而，大多数中国人通常毫不考虑中西方文化差异，对中国菜采用直译的翻译方法。结果导致许多外国人看见菜单倍感困惑，而且不知道该吃什么。因此，准确形象的把中国菜翻译成英译十分重要，而且还可以使外国人在品尝中国美味的时候更好的理解中国菜的艺术和文化内涵。本文提出了一些把中国菜翻译成英语的方法。中国菜的译名在中国菜系文化的发展中起着举足轻重的作用。

with ketchup'. This dish looks red because it is used a lot of ketchup. Another dish, “黄酒脆皮虾仁”， is translated into 'crisp shelled shrimps with yellow rice wine'.

Second, literal translation and transliteration

Transliteration is to translate the Chinese pronunciation directly into English. It is a mapping from one system of pronunciation into another. With the development ofChina, it is often used in translating Chinese dishes into English.

In this part, there are two method for interpreting Chinese dishes into English. First, the ingredient plus the name of the country of origin of the dish then plus the word 'style'. Second, the name of the country of origin of the dish or the name of the people who invented the dish plus the ingredient. Now, let's look at some example about this method.

First, the ingredient plus the name of the country of origin of the dish then plus the word 'style'. Such as “麻婆豆腐”， which is translated into 'bean curd, Sichuan style'. The bean curd is stewed with minced pork in pepper sauce. Now it is called 'Mar-po tofu' directly by more and more people. Another example is “湖南肉”. It is translated into 'pork,Hunanstyle'.

Second, the name of the country of origin of the dish or the name of the people who invented the dish plus the ingredient. Such as “北京烤鸭”， which is translated into 'Beijing roast duck'. People can eat it unless they are inBeijing. “东坡肉”， is translated into 'Dongpo braised pork', which is invented by Su Dongpo. He is a very famous poet in Beisong Dynasty. “宋嫂鱼羹”， is translated into ' Songsao fish potage'. This dish is made by a women whose family name is Song. It is said that the Emperor Gaozong of Song liked it very much. These translated names of these dishes sound like more Chinese than American.

Third, literal translation with explanation

Some translated names of Chinese dishes still can not convey the raw materials clearly, so we need to add some notes to express them clearly. For some dishes, the names neither reflect the materials nor the cooking ways. If the interpreters want to translate them exactly, they need to translate the dishes literally and do some explanation, such as telling a story or history.

For example, “佛跳墙”is translated into 'the Buddhist monk jumping over the wall. Many Chinese delicacies are used in this dish. Such as shark's fin, sea cucumber, abalone, chicken, duck, lamb, dried scallop, mushrooms, bamboo shoots, ham and so on. They are all sealed in a casserole, boiled for several hours. This dish not only tastes delicious but also has high nutritional value. It is said that the dish is so delicious that the Buddhist monk can not help jumping over the wall to have a taste. Another very famous dish is “叫花鸡”， which is translated into ' beggar's chicken'. There is an interesting story behind the dish. A starving, homeless beggar in ruralChinastole a chicken from a yard he passed by. He smeared the chicken all over with clay, then threw it into the fire. After a long wait, the beggar removed the mud-coated from the fire. He cracked the clay found the chicken had been backed into a delicious dish.

Fourth, liberal translation

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