Abstract: The traditional food of a nation reflects its historical and cultural characteristics. China, by virtue of its profound cultural connotation and the continuous development of her food, known as the Kingdom of Cooking. The names of the Chinese dish, especially those filled with wisdom and humor of Chinese, are the main manifestation of our national food culture. It is very important to translate Chinese dish names accurately and vividly so that foreign friends can get a glimpse of the culinary arts and cultural connotations, while tasting the unique flavor of the dishes. Good translation into English for Chinese food is more important to promote multicultural global and cross-cultural communication. This paper firstly introduces a rough classification of Chinese dish names, then proceeds principles and approaches for the translation of the English translation of the names of the Chinese food, based on Eugene A. Nida's functional equivalence. It aims to improve the translation efficiency, promote cross-cultural communication, and promote Chinese food culture around the world.
Key words: functional equivalence; C-E translation principles; C-E translation tactics
摘要：一个民族的传统食品，反映其历史和文化的特点。中国的饮食文化源远流 长，博大精深，被称为烹饪王国。中国菜的名字，更是充满了中国人的智慧和幽默，是我们国家的饮食文化的主要表现。准确生动地把中国菜名译成英语，可以让外国朋友一边品尝风味独特的菜肴一边从菜名中了解中国菜肴的艺术和文化内涵。因此，为了促进多元文化的发展和跨文化交流，中国菜名的英译就显得更为重要。本文首先介绍了中国菜名的粗略的分类，然后继续在尤金A.奈达的功能对等的基础上，介绍中国菜名英译的原则和方法。它旨在提高翻译效率，促进跨文化的沟流，并推动中国的饮食文化向世界发展。
关键词：功能对等；英译原则；英译方法
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