on the english translation of chinese menus from the perspective of the skopos theory菜谱翻译论文学士学位论文.do 21页

StatementofAuthorshipExceptwherereferenceismadeinthetextofthethesis,thisthesiscontainsnomaterialpublishedelsewhereorextractedinwholeorpartfromathesispresentedbymeforanotherdegreeordiploma.Nootherperson’sworkhasbeenusedwithoutdueacknowledgementinthemaintextofthethesis.Thisthesishasnotbeensubmittedfortheawardofanyotherdegreeordiplomainmytertiaryinstitution.Signed:Dated:April28,2015v\n陇东学院本科生毕业论文诚信声明本人郑重声明：所呈交的本科毕业论文，是本人在指导老师XX的指导下，独立进行研究工作所取得的成果，成果不存在知识产权争议，除文中已经注明引用的内容外，本论文不含任何其他个人或集体已经发表或撰写过的作品成果。对本文的研究做出重要贡献的个人和集体均已在文中以明确方式标明。本人完全意识到本声明的法律结果由本人承担。作者签名：二O一五年五月十日v\nAcknowledgementsFirstandforemost,IwouldliketoavailmyselfoftheopportunitytoexpressmygratitudetoYangJing,mytutor,whohastakenherprecioustimeofffromhertightschedule,readingmythesiscarefullyandofferingmeconstantencouragement,valuablesuggestionsandenlighteninginstructions,whichcontributetothecompletionofmythesis.IwouldalsoliketoacknowledgemyindebtednesstoJiJianhuaandmanyotherswhohavecontributedtheirtime,thoughts,skillsandencouragementtothisthesis.IamalsogratefultoSheHongjun,LiXuandallmyfriendswhohavegivenmegeneroussupportandhelpfuladviceinthepastfewyears.Finally,Iwishtodevotethispapertomybelovedfamily,whohavegivenmelifeandlove,andhavebeensupportingmesince22years.v\nAbstractThetranslationundertheguidanceofskopostheoryregardsreader’spurposeasthetheoreticalguidance,inthetranslatingprocessitaimsatachievingtheintendedpurpose.TheChinesemenutranslationfocusesonthepurposeoftranslationactivity,translationshouldnotonlyfullyconsidertheunderstandingabilityoftheforeignfriends,butalsoachievethepurposesofcross-culturalcommunication,promotingtheChinesediet,whichinturnattractsforeigntourists.However,becausethenamingofnumerousChinesecuisinesisdiversiform,singletranslationstrategydoesnotreflecttheextensiveandprofoundChinesecateringculture.Therefore,guidedbytheskopostheory,thispaperindetailintroducesavarietyoftranslationstrategies,suchas,domestication,foreignization,imageaidedandfootnotes,forthepurposeofwidelyspreadingChinesefoodandChinesefoodculturearoundtheworld.Keywords:skopostheory;translationstrategies;Chinesemenu;culturev\n摘要目的论指导下的翻译以译文读者的目的为导向，在翻译过程中要求能够实现译文预期的目的的功能。菜谱翻译是一项目的性很强的活动，翻译不仅要充分考虑到外国友人的接受和理解能力，还要达到介绍推广中国饮食，吸引外国游客的跨文化交流的目的。然而由于中国菜系众多，命名方式多样，单一的翻译策略并不能体现出中国餐饮文化的博大精深。因此，本文以目的论为指导，详细地介绍了在目的论指导下采用多种翻译策略，例如：归化、异化、图片辅助以及脚注从而达到向世界既传播中国饮食也兼顾传播中国饮食文化的目的。关键词：目的论；翻译策略；中国菜谱；文化v\nContentsStatementofAuthorship………………………………………………………………………i诚信声明………………………………………………………………………………………iiAcknowledgements…………………………………………………………………………iiiAbstract………………………………………………………………………………………iv摘要……………………………………………………………………………………………v1.Introduction………………………………………………………………………………11.1TheBackgroundoftheStudy…………………………………………………………11.2TheSignificanceoftheStudy…………………………………………………………11.3TheResearchQuestions…………………………………………………………………12.LiteratureReview……………………………………………………………………….22.1StudiesontheTranslationofChineseMenu…………………………………………22.1.1OverseasResearchSituation………………………………………………………22.1.2DomesticResearchSituation………………………………………………………22.2SkoposTheory…………………………………………………………………………22.2.1TheDefinitionofSkoposTheory…………………………………………………22.2.2SkoposTheoryinChineseMenu…………………………………………………43.ResearchMethodology……………………………………………………………………43.1TheResearchInstruments………………………………………………………………43.2Procedures………………………………………………………………………………44.FindingsandDataAnalyses……………………………………………………………….44.1ErrorsAnalysis…………………………………………………………………………44.2TheCharacteristicsofFoodNaming……………………………………………………64.2.1TheCharacteristicsofWesternFoodNaming……………………………………64.2.2TheCharacteristicsofChineseFoodNaming……………………………………64.3TranslationPrinciplesofChineseMenuundertheGuidanceoftheSkoposTheory…………………………………………………………………………………85.Discussion…………………………………………………………………………………..95.1TheTranslationStrategiesofChineseMenuundertheGuidanceoftheSkopos\nTheory…………………………………………………………………………………95.2TheProspectofChineseMenuTranslation……………………………………………116.Conclusion……………………………………………………………………………….127.References……………………………………………………………………………….13\nOntheEnglishTranslationofChineseMenusfromthePerspectiveoftheSkoposTheorySchoolofForeignLanguagesandLiterature,LongdongUniversity1.Introduction1.1TheBackgroundoftheStudyWiththedeepeningofChina’sreformandopeningup,thegradualdevelopmentoftheeconomy,aswellasincreasinglyfrequentforeignexchanges,thetranslationofChinesemenubecomesespeciallysignificant.MoreandmoreforeignfriendscometoChinaforsightseeing,whileappreciatingthebeautifulscenery;theyalsosearchfortastyfoodinChina.Therefore,thedishnameislikealabelwhichattractsandhelpsdinersfromallovertheworld.Therefore,bettertranslationofChinesemenunotonlyattractsforeigndiners,butalsoplaysanimportantroleindisseminatingChinesefoodculture.1.2TheSignificanceoftheStudyDishes’namesareanindispensablepartofdishes,andtheyareloadedwithbusinessfunctionsandmarketvalue.Chinesedishes’namesarediverse,ingeneral,theycanbedividedinto“realismdishes”and“freehandbrushwork”(白靖宇,2000)intraditionalChinesedishes.Realisticdishesarenamedaccordingtothedishesofrawmaterial,cookingmethods,spices,thewayofcutting,taste,andsomedishesarenamedafteritsbirthplaceornamedafterpeople.Freehandbrushworktypeisrelatedtothelegendallusionsorthesymbolinthepoetry,somedishesarenamedaccordingtotheshape,colorandsoon,putitanotherway,byusingthemethodofanalogytoname.Therefore,toagreatextent,thetranslationofChinesedisheshelpsspreadtheChineseculture,andplaysadecisiveroleinthestatusofChinesefoodcultureintheworld.1.3TheResearchQuestionsThemainresearchquestionofthispaperishowtoapplytheskopostheorytothetranslationoftheChineserecipes.Aimingatthisproblem,thefirstthingistoclassifytheChineserecipes,thentoelaborateontheskopostheory,andfinallytotranslateintheactualcasebyusingskopostheory.14\n1.LiteratureReview2.1StudiesontheTranslationofChineseMenu2.1.1StudiesAbroadBasedonthepurposeoftranslationbehavior,skopostheoryisakindoftranslationtheoryputforwardbytheGermanfunctionalisttranslators,Reiss,VermeerandNord.Thecoreprincipleofskopostheoryis“objectivecriteria”,andanytranslationbehaviorisdecidedbythepurposeoftranslation.Inwesternrecipe,simplylistingthename,thenmarkingthemainandauxiliarymaterialsandcookingmethodscangivepersonakindofpracticalsense.Forexample,roastbeef,fishandchips,thesenamesjustreflecttheircookingmethods.2.1.2StudiesinChinaInthecontextSkoposTheoryandTranslationMethod(ZhangJinlan,2004),ZhangliststheliteraltranslationofLuXunandYanFu’sliberaltranslationinthetheoryofnaturalselection.Shestressedtousethespecificmethodaccordingtothespecificpurpose,andthenshefurtherillustratedthatmethodoftranslationdependsonpurposeoftranslationbyusingShakespeare’sdramatranslatedbyBianZhilinandZhuShenghao.InthearticleTranslationofChineseDishName:APerspectiveofSkoposTheory(WenYue-e,2008),sheputforwardthatmenutranslationshouldconformtotheskopostheory,refertothecharacteristicsofChinesemenu,usethemethodofliteraltranslation,liberaltranslation,literaltranslationandinterpretationmethodstotranslateChineserecipes.YuanShuai,(YuanShuai,2011)inherthesis,OnthetranslationofChinesemenufromtheperspectiveofskopostheory,accordingtotheskopostheory,sheuseddifferenttranslationmethodstodifferentdishes,andlistedthedifferentdishestoillustratetheimportanceofskopostheory.Forexample,“麻婆豆腐”,inthebeginning,itwastranslatedas“Beancurdmadebyapock-markedwoman”,butitdidnotcausecustomersinterest,finally,itwastranslatedas“MapoTofu(TofuofChillyFlavor)”,thiskindoftranslationnotonlyreachthepurposeoftranslation,butalsoexpressthemeaningoffood.2.2SkoposTheory2.2.1TheDefinitionofSkoposTheory14\nAccordingtoVermeer,“Translationisaformoftranslationalactionbasedonasourcetext”(Nord,2001:11).Thus,Skoposisatheoryofpurposefulaction,and”oneofthemostimportantfactorsdeterminingthepurposeofatranslationistheaddressee,whoistheintendedreceiveroraudienceofthetargettextwiththeirculture-specificworld-knowledge,theirexpectationsandtheircommunicativeneeds”(Nord,2001:12).InVermeer'sSkopos,“statuesofthesourceisclearlymuchlower”(Nord,2001:12).And“Vermeerregardsitasan‘offerofinformation’thatispartlyorwhollyturnedintoan‘offerofinformation’forthetargetaudience”(Nord,2001:12).Vermeerbreaksthrough“Equivalence”whichfocusesonthesourcelanguage.HesetsthepurposeoftextasthefirstcriterionoftranslationprocessandcreatesSkoposTheorybasedonactivitytheory.SkoposTheoryholdsthattranslationisaninterculturalcommunicationactivitywithdefinitepurposesandintentionsbasedonthesourcetextundertheeffectsoftranslator.Tanthoughtthatanyacthasapurpose.Themainviewofthisfunctionalapproachisthatitisnotthesourcetextthatdeterminesthetranslationprocess,buttheexpectedfunctionofthetargettextthatdeterminesthetranslationprocess.Thustranslationisguidedbypurposes.Beforethestartofanytranslation,onemustfirstfigureoutwhatthepurposeis,orthetranslationcannotcarryout.“SkoposistheGreekwordfor‘aim’or‘purpose’andwasintroducedintotranslationtheoryinthe1970sbyHansJ.Vermeerasatechnicaltermforthepurposeofatranslationandoftheactionoftranslating”(Mundy:2001:79).SkoposTheorycentersontheaimofthetranslationswhichdeterminethetranslationmethodsandstrategiesthataretobeemployedinordertoproducearealfunctionallyappropriateresult.“Skoposisasignificantconceptinskopostheory.Theconceptactuallyincludesthreeaspects:(1)Fromtheperspectiveoftranslationprocess,thatisthepurposeoftranslationprocess;(2)Translationresults,translatorsshouldfocusontranslationtext-functionsofthetargettext;(3)Translationmethods,thatisintentionsoftheusedmethods.”(李芙蓉,2012:26)“Generally,Skoposreferstothecommunicativeskoposofthetranslationactivities”14\n(李芙蓉,2012:27).Vermeerthinksthattranslationisnotonlyanactivityofhuman,butalsoanactwithpurposes.Intheprocessoftranslation,accordingtotherequirementsofaudience,theinformationprovidedshouldbecombinedwiththeskoposofthetranslationsandthespecialcircumstancesofthetargetaudience,onlyinthiswaycanthetargettextfulfillitsreaders’expectationsandcanbetheidealtranslatedversionfromtheperspectiveofskopostheory.2.2.2SkoposTheoryinChineseMenuTherearevariousmodesinnaming,forexample,somerecipeshavebeennamedaccordingtothecookingprocess;somehavebeennamedaccordingtotheplacethatfoodcomesfrom;somehavebeennamedaccordingtothenameofcook;andalsosomehavebeennamedinaccordancewiththeculturalallusions.AndthereareeightmajorChinesecuisines,asdishesareinnumerable,dishesnamingisirregular,whichhasbroughtgreatdifficultytotranslationwork.Teleologicalviewholdthattranslationmethodsandtranslationstrategyaredeterminedbythepurposeoftranslation.Accordingtothisview,thetranslationofChinesemenushouldfocusonthereaders,andfindthemostsuitableandacceptablewayforreaderstoappreciate.3.ResearchMethodology3.1TheResearchInstrumentsThispaperadoptsliteraturereadingmethodtocollectdata,andanalyzesthedatabyusingthecasestudymethodandcomparativeresearchmethod.3.2ProceduresFirstofall,usingtheelectronicreadingroomtodownloadtherelevantpapers,documentsonmenutranslation;second,analyzingthepapers,especiallyliteratureandresearchmethodonwhatisimportantintheprocessofinnovationandresearch;third,findingoutaspectsthathavenotbeenexploredinthesepapersanddocumentsonthemenutranslation;finally,decidingthestudydirectionofthepaper.4.FindingsandDataAnalyses4.1ErrorsAnalysisIntheearlytraditionalconceptoftranslation,“equivalenceprinciple”isalmostthe14\nhigheststandardsforallthepursuitoftranslation.TherearemanyexamplesofChinesefoodtranslation,butmostofthemarepoorinaccuracy.Iftranslationhaserrors,itwillmakejokes,evenmakepeoplefeelsick.Suchas,“红烧狮子头”translatedas“Friedlion’shead”,“童子鸡”translatedas“Chickenwithoutsexuallife”,“麻婆豆腐”translatedas“Tofumadebywomanwithfreckles”.Ingeneral,theremainlyexistthefollowingproblemsintranslation.a.)MoreTranslationsOnedishhasavarietyoftranslationmethods,whichmakesforeignfriendsmistakethatthereareafewdifferentdisheswhentheyorder,whichisunfavorabletothedevelopmentofChinesefoodcultureandhasbroughtbarrierstotheculturalcommunicationbetweenChinaandtheworld.Suchas,“宫保鸡丁”hasmanytranslations:chickencubeswithpeanutsinhotsauce;chickencubeswithpeanuts;PalaceTeacher’sdicedchickenwithchiliandpeanuts;stir-friedchickenwithdriedredpepper;StirFriedKungPaoChickenwithChiliPepperandCashewNuts;FriedDicedChickeninSichuanstyle.NowinBeijing’sEnglishtranslationsforChinesemenudiscussionisKungPaoChicken.b.)LackofChineseCultureSomedisheswithChinesecharacteristicsinthetranslation,translatorsshouldconsiderwhetherforeignersunderstandthemeaningoftheChinesefood.Duetothedifferenceofgeographyanddietculture,mosttranslationsarenotstandard,somedishesregardlessofculturalallusions,adoptedliteraltranslationmethod.Forinstance,“红烧狮子头”translatedas“Friedlion’shead”,Guangdongfamousdish“龙虎斗”hasanothername“豹狸烩三蛇”,sometranslatorsdirectlytranslatedas“Dragonandtigerfight”,“叫花鸡”translatedas“Beggar’schicken”,whensee“beggar”atthedinnertable,thewordwillmakeforeignfriendsdonotfeelverywell.Andanotherexample,“霸王别姬”translatedas“Broiledchickencutletswithturtle”,“蚂蚁上树”translatedas“Ricenoodleswithmincedpork”,thesetranslationsliterallytranslatedthematerialsoffood,butitisdifficulttoconveytheuniqueChineseculture.c.)MoreLiteralSomeofthetranslationsarealmostentirelyinaccordancewiththeliteraltranslation.Suchas,inahotel“四喜丸子”istranslatedas“Fourgladmeatballs”,“猴魁茶”translatedto14\n“Numberonemonkey-tea”,“夫妻肺片”translatedto“Husbandandwife’slung-slice”,“回锅肉”translatedto“Doublecookedporkslices”,“火爆腰花”translatedto“Porkflower”andsoon.Chinapaysattentiontothefoodculture,butthepurposeofChinesefoodtranslationisforforeignerswhodonotknowChineseculturetoorderthedishes,theChinesefoodtranslationplaysanimportantroleinthespreadingoftheChinesedietculture,thecultureoriginisahugeobstacletothemenutranslation.InthetranslationofChinesemenu,translatorsoftenmeet“untranslatability”phenomenon.4.2TheCharacteristicsofFoodNaming4.2.1TheCharacteristicsofWesternFoodNamingWestern-stylefoodrelativelyisrealistic,thebasicdishesarenameafterthenameoftheingredientsandcookingmethods,western-styledishesnamingprinciplescanbedividedintofourcategories.a.)Placenamesandingredients.Suchas,fishandchipstheBritishway,Kangarootailsoup,Scotchmuttonbroth,CaliforniasaladandAmericansoupandsoon.b.)Cookingmethodsandingredients.Suchas,Whitestewedfish,Slicedsmokedsalmon,Roastbeefslices,GrilledflatfishandStewedoxtail,Friedfishcakeswithlemon,Cheesebakesfish,Braisedmuttoninbutter,Friedshrimporfishontoast,RoastedwoodcockontoastandBakedpomfretinbutterandsoon.c.)Onlytheingredients.Suchas,Vealsausage,Hotcakeswithsyrup,Mixedoldmeat,Slicedtomatosalad,Triple-deckersandwichandPigfeetsaladandsoon.4.2.2TheCharacteristicsofChineseFoodNamingChinesefoodcultureisbroadandprofound,Chinesefooddishesarerichandcolorful,andChinesecookingmethodsarealsovarious.Accordingtothesecharacteristics,Chinesefoodnamingcouldbedividedintofouraspects:mainmaterials,cookingmethods,taste,peopleorplacename.a.)TheNameBeginningwiththeMainMaterials14\nSuchas“白灵菇扣鸭掌”,“冰梅凉瓜”,“陈皮兔肉”,“皮蛋豆腐”,etc,thesedishesarenamedbythemainrawmaterial,candirectlyadoptthemethodofliteraltranslation,soforeignerswillunderstandthattheywanttoeatismadebywhatkindofmaterialwhentheyorder.Translationnotonlyisfaithfultotheoriginalbutalsoiseasytoacceptforthereaders,achievingthetranslationpurposeverywell.白灵菇扣鸭掌MushroomwithDuckWebs冰梅凉瓜BitterGourdinPlumSauce陈皮兔肉RabbitMeatwithTangerinePeel皮蛋豆腐BeanCurdwithPreservedEggb.)theNameBeginningwithCookingMethodsSomeChinesedishesbeginwithcookingmethods,suchas“干煸小猪腰”,“白菜豆腐焖酥肉”,“方竹笋炖肉”,“蜜汁烧小肉排”,“南瓜香芋蒸排骨”,etc,thesedishesnotonlyshowthemainrawmaterialandingredients,butalsoillustratethemaincookingmethods.Thetranslationofthiskindofdishescanusetheverbsthatexplainhowtocookandplusthemainmaterialandingredientstoindicatethecookingprocess.干煸小猪腰FriedPigKidneywithOnion白菜豆腐焖酥肉BraisedSlicedPorkwithBeanCurdandChineseCabbage方竹笋炖肉BraisedPorkwithBambooShoots南瓜香芋蒸排骨SteamedPorkChopswithPumpkinandTaro蜜汁烧小肉排StewedSpareRibswithHoneySauceHowever,totheChinesecookingmethodslike“炖,熘,烩,水煮,干煸,白灼”aboutwhichforeignersdonotknow.Translatorsmayfollowspecificmeansofcookingdishesorthefinalcharacteristicsofcooking.c.)theNameBeginningwithTasteForthedish’snamingbeginningwithtaste,generallythekeyperformanceisthetasteofthisdish,fordinerstotransferfromtastedishescharacteristics,thepurposeofthiskindoftranslationshouldhighlightthedishestasteintranslation.Suchas,“荷香蒸乳鸽”“SteamedSucklingPigeonwithLotusFlavor”,andtheotherexample“脆皮乳鸽”“Deep-FiredCrispyPigeon”,translatorsshouldnotonlytranslatethecharacteristicsof“Crispy”,butalsoemphasizethatitisaformof“Deep-Fried”cooking.14\nd.)theNameBeginningwithPeopleorPlaceNameThiskindofdishesisdirectlynamedbythefoundersorbirthplacebypinyinorthemainingredient.麻婆豆腐MapoTofu广东点心CantoneseDimSum海南鸡饭HannaneseChickenRice上海春卷ShanghaiSpringRoll上海素春卷ShanghaiVegetableSpringRoll威灵顿牛柳FilletSteakWellingtonBasedonthesefouraspects,theChinesedishesarealsofamousfor“soundbeauty”,“wordbeauty”and“meaningbeauty”(Wide-angleLens,2014:264).Soundbeauty,becauseChinesedishesnamesarebeautiful,whichcanattractpeople,givepeopleagoodappetite,letthemhavetasteofdesire.Forexample,“月宫银耳”isactuallythepigeoneggs,“珍珠翡翠白玉汤”,“珍珠”thepearlisreferringtothefishballs,“翡翠”jadeisspinach,“白玉汤”tofuisviewedasawhitejade.WordbeautymeansthatChinesedishesareelegantwords.Forexample,“兰花飞龙”,“蝴蝶海参”,“象牙雪笋”,“玉兰豆腐”,allbecauseofdelicatemetaphor,thedishesarousepoeticandaestheticfeelinginsidepeople’sheart.Thenas“百燕打伞”inanhuicuisine,“喜鹊登梅”insichuancuisine,“金猴卧雪”inhenancuisine,“莲蓬献佛”inthebanquetmenuofferWutaiBuddha,“金龟戏莲”inman-hanbanquet,etc.Eachofthemisvivid.MeaningbeautyreferstothefactthatChinesedishesarepoeticandhavebeautifulartisticconception,enclosingquotation,andrichconnotation.Forexample,“龙凤面”issaidtobefromtheMingdynasty,XiZongemperorZhuXiaotraveledincognito,heatejadenoodlesmadebyavillagegirl,andhefeltgood,thengavethisname.Thenoodleshavequietlyelegantcolorandtastyflavor,andlaterthepeople,atthetimeofchildrenbirthdaybanquets,totallywanttoeatabowlofnoodles“龙凤面”,whichimplicatesextremelygoodandaprosperousfuture.“酿金钱发菜”isadishthatcreatedinthetangdynasty,thecookmadefatchoyasmoneyshapewhichimplicatesgettingmoremoney.4.3TranslationPrinciplesofChineseMenuundertheSkoposTheorySkopostheoryisdifferentfromthetraditional“equivalenceprinciple”,whichstressed14\nthatthetranslationshouldnotonlybebasedontheanalysisoftheoriginal,butontheexpectedfunctionandthepurposeofthetextinordertoselectthebesttreatmentmethodthetranslatormustbeableto,foraspecificpurpose,choosespecifictranslationmethodsorstrategies.Therefore,asismentionedabove,thecharacteristicofwesterndishesnamesshouldbetakenintoconsiderationintranslatingChinesemenusintoEnglish.ForChinesemenutranslation,translatorshouldfocusonthediners’understandingability,aestheticvalue,flavor,andculturebackground.Forinstance,“东坡肉”，inChineseculture,weallknowwhois“东坡”，butinforeignculture,foreignersmaybedonotknow.So,explainingwhois“东坡”isessential.5.Discussion5.1TheTranslationStrategiesofChineseMenuundertheGuidanceoftheSkoposTheorySomeEnglishtranslationsofChinesedishes,forinstance,“红烧狮子头”“friedlion’shead”,“龙虎斗”“dragonandtigerfight”,“叫花鸡”“beggar’schicken”,“四喜丸子”“fourgladmeatballs”.Thesewrongtranslationshaveacommoncharacteristic,thatis,adoptingthemethodofliteraltranslationtotranslate.However,theseChinesedishestranslationstrategyisnotcomplicated,aslongasexpressingthegoodingredientsandcookingmethods,thereisnottoomuchofanissue.Ingeneral,domestication,foreignization,imageadiedtranslationandfootnotesarefourtypesoftranslationstrategies.a.)DomesticationDomesticationandforeignizationaretwodifferenttranslationstrategieswhichmainlydistinguishthedifferentculturesbetweenthesourcelanguageandtargetlanguage.MostofChinesedishesandEnglishdishesarenamedinthesameway,byadoptedingredientsandcookingmethodsorcookingutensils.Forexample,“清蒸桂鱼”“steamedmandarinfish”,“糖醋鸡块”“chickeninsweetandsoursauce”,“红烧猪蹄”“braisedporkfeet”,“青椒肉丝”“porkshredswithgreenpepper”,“毛肚火锅”“oxtripeinhotpot”,“砂锅鱼头”“fishheadincasserole”andsoon.Suchtranslationequatetoliteraltranslation,buttherearealsosomeChinesedishesnotnamedaftertheingredientsandcookingmethodsorcookingutensils,thesedishesnamescarrymoreabstractculturalandconnotativemeaning.ForsuchChinese14\ndishes,domesticationisabasictranslationstrategy.Suchas,“夫妻肺片”“slicedbeefandoxtongueinchillisauce”,“珊瑚笋尖”“sweetandsourbambooshoots”,“蝴蝶骨”“braisedspare-ribs”andsoon.Throughthewayofdomestication,althoughithassoftenedtheculturalinformationcontainedintheoriginaldishes,anditcanprovideagreatconveniencetoforeigners,tobetterhelpthemtochoosedishes.b.)ForeignizationForeignizationreferstoretaininformationofthesourcelanguageculture,forthereadersofthetranslationisakindoftranslationstrategyofdefamiliarization.InthetranslationofChinesedishes,thereareplentyofexamplespreservingtheoriginalChinesedishesstyle.Suchas,“宫保鸡丁”“kungpaochicken”,“麻婆豆腐”“mapotofu”,“馄饨”“wonton”,“春卷”“springrolls”,“炒面”“chowmein”andsoon.Alotofforeignersarefamiliarwiththesedishes,andcaneatthemfromalotofChineserestaurantsabroad,theirtranslationhasafixedmethod.SomeChinesedishesarerelatedtopersonnamesorplacenames,itspopularityandrecognitioninwesterncountriesarehigher,whichbecomesafamousdishpeopleallknowandmostofthemusedforeignizationtranslationstrategy.Forexample,“北京烤鸭”“Beijingroastduck”,“东坡肉”“Dongpobraisedpork”,“李鸿章杂碎”“Chopsuey”andsoon.Tomentionnames,thesedishesadoptedphonologicaltranslation,orretaineditsearliestinherentwayoftranslation.Foreignizationtranslationstrategymainlyconsiderstheculturalfactors,preservingtheoriginalChinesetraditionalculture,thus,theEnglishtranslationofChinesemenusshouldtakeintoconsiderationtherelevantChineseculture.Toagreatextent,theoriginalcultureflavorcanbekeptinthetranslation.c.)ImageAidedBasedontheskopostheoryofVermeer,JustaHolz-Manttari(1981)furtherdevelopedthefunctionalisttranslationtheory.Sheusedinformationtransfertorefertotheallkindsofcrossculturaltransformationabouttext,images,voice,andbodylanguage,andregardedtranslationasacomplexactivityinordertoachieveaspecificpurpose.Basedonthistheoreticalbasis,translationneednotalwaysbeintheformofwords.ThetranslationofChinesedishescanusetextauxiliaryimages,foreignfriendscanknowaboutthematerialofaChinesedishandcookingmethodsthroughbothimagesandtextinformation,evenifthetranslationhasadeviation,theyalsousepicturestodecidewhatkindofdishestochose.14\nd.)FootnotesAccordingtoskopostheoryandChinesefoodculture,introducingtheChinesefoodcultureandspreadingChinesedishesareequallyimportant.However,iftranslatorstranslateadishwithmorewords,thetranslationmaymakedinersfeelboredandevenimpatient.Nevertheless,addingfootnotesisabestway.Suchas,“佛跳墙”canbetranslatedas“BuddhaJumpingovertheWall”,thenfootnotescanbeaddedatthefootofthepresentpage,ifdinershaveinteresttoreadtheycanread,iftheyhavenointerest,justorderdishes.Theappropriatefootnotesareprovidedinthefollowinglines,“Agroupofbeggarsbegeverywhere,everyday,theycookleftoverstogether,amonksmellandhe couldnothelpbutleadinducingfragrance,jumpsoverthewall.”5.2TheProspectofChineseMenuTranslationThroughoutthepasttenyears,concerningtheresearchdevelopmentoftranslation,translationexplorationcanberoughlydividedintothreekindsofresearch:translationstrategies,languagefeaturesandtranslationskillsexploration.Atpresentitisstillgivenprioritytothemenutexttranslation,emphasizinganalysisofcharacteristicsofshallowlevelsoflanguageandtranslationskills,andsomeculturalissuesinvolvedintranslationareseriouslyignoredbysometranslators,theculturalidentityoftheChinesediethasnotbeenmaximallyretainedandspread.DuringtheBeijingOlympics,EnglishTranslationsforChineseMenuandduringtheworldexpo,theStandardEnglishTranslationsforChineseMenuofShanghaiversioncameout,unifyingspecificationforsomeofthetranslationofChinesedishes,improvingthepreviousdishestranslationandavoidingsomeinaccuratetranslation.However,presentdomestictranslationstudyisfacingsomenewproblemsandobstacles,oneisdishesvacancycausingvocabularyvacancy,leadingtothefactthatsomegeneralcharacteristicsofculturewordstranslationandculturalinformationareunequal;secondly,thereisalackofpracticalreference,guidancetranslationprinciplesandnormsforChinesedisheswithrichallusionandculturalconnotation;thirdly,Chinesecuisinedevelopstooquicklytodetailthedishesforaparticulargeographicalfeatureoftranslationstudies.Inotherwords,beforethedishestranslationhelpsspreadChinesefoodtotheworld,butnotequallyspreadChina’sprofounddietculture.Accuratelyunderstandingandtranslatingculturalwordshasgreatinfluenceon14\nspreadingtheChinesecultureandenhancingtheinternationalinfluenceofChineseculture.Therefore,fromtheperspectiveoflanguageandculture,analyzingmaintranslationofChinesedishesculturewordsisalsooneofthehighlightsofChinesedishestranslationstudiesinthefuture.6.ConclusionChinesedishesconcentrateonthebroadandprofoundChinesecookingmethods,localcharacteristics,andlonghistoryoffoodculture.ApropertranslationofChinesemenuisthewindoworbridgethroughwhichtheforeignfriendsunderstandChinaandChinesefoodculture.InordertorealizetheculturalcommunicationandspreadChineseculture,thisthesisanalyzestranslationerrorsandpointsoutthattranslationshouldnotonlybeunderstandablebutalsocarrytheoriginalChineseculture,thenthethesiscomparesthenamingandcharacteristicsofWesternandChinesedishes.Finally,thethesissummarizesthetranslationstrategies:domestication,foreignization,imageaidedandfootnotes,andproposesthattranslatorsshouldadoptdifferenttranslationmethodstotranslatedifferenttypesofdishesforthepurposeofintroducingthedishesaswellasspreadingtheoriginalChineseculture.14\nReferencesChesterman,Andrew.(1997).MenusofTranslation:Benjamins,AmsterdamanPhiladelphia.EugeneA.Nida.(1991).Language,Culture,andTranslation:Shanghai,ShanghaiForeignLanguageEducationPress.JustaHolz-Manttari.(1981).TranslationalAction.Mundy,Jeremy.(2001).Introducingtranslationstudies:theoriesandapplications.London&NewYork:Routledge.Newmark,P.(2001).ApproachestoTranslation:Shanghai,ShanghaiForeignLanguageEducationPress.Nord,Christiane.(2001).TranslatingasaPurposefulActivity.FunctionalistApproachesExplained:ShanghaiForeignLanguageEducationPress.Vermeer,HansJ.(1989).SkoposandcommissioninTranslationalaction:Shanghai,WorldPublishingCorporation.白靖宇.(2000).文化与翻译.北京:中国社会科学出版社.陈宏薇,李亚丹.(2004).新编汉英翻译教程.上海:上海外语教育出版社.何自然.(2005).语言模因现象探析.语言科学.黄海翔.(1999).中餐菜单英译浅谈.中国科技翻译.黄丽.(2013).中国菜名的英译研究.上海:华东师范大学.芒迪.杰里米.李德凤.(2007).翻译学导论——理论与实践.北京:商务印书馆.秦召霞.(2012).国内中式菜名翻译研究:回顾与展望.海外英语.任静生.(2001).谈中菜与主食的英译问题.中国翻译.文月娥.(2006).从功能对等论看中式菜谱的英译.湖南:湘潭师范学院学报.杨群艳.(2008).交际翻译理论与中国菜名翻译.湖北:武汉船舶职业技术学院学报.袁帅.(2011).从目的论角度浅析中国菜菜谱翻译.文学教育语言研究.张宏伟.(2014).从德国功能翻译理论看中餐菜名的英译.广角镜.14\n张瑾兰.(2004).目的论与翻译方法.中国科技翻译.14