【正文】 isine field shared by both Chinese and Western cultures. Dishes with facttelling names are best rendered by metaphrase. This approach can be used for the dish names with ingredients, names with cooking methods, names with cutting methods, names with flavor. Detailed ways as follow: Translation of names with ingredients In this type, only the ingredients and seasonings of a dish are reflected in the name, and the major ingredient is often placed after other ingredient or seasonings. Two nouns form a coordinate word group. They don’t mention the ways of cutting and cooking, but sometimes relate to the taste of the dishes. Example: “玉米肉丸”、 “白果蝦仁”、 “雪豆牛肉”、 “蘑菇蝦”、 “香辣蟹”和 “糖醋魚” etc. For translation of dish names with ingredients, the main ingredient is placed asthe headword, with a phrase (with/in + seasonings) following closely. The suggested approaches would be: main ingredient+with/in seasonings. Examples:玉米肉丸 Meatball with Corn 白果蝦仁 Shrimp with Nut 雪豆牛肉 Beef with Snow Peas 蘑菇蝦 Shrimp with Mushroom. Translation of names with cooking methodsThe variety of Chinese cooking methods is clearly seen in this kind of names, together with an ingredient. The basic structure would be a verbobject word group, begins with a verb and ends in its object, as in the examples: “炒生魚球”、 “清蒸火腿片”、 “炸豬肉丁”、 “干煎鮭魚”和 “燴海參” . For translation of names with cooking methods, “cooking method + ingredients” is useful. As for the plex name, “cooking method + main ingredient +with/in minor ingredient” is required.炒鮮魷 Stirfried Fresh Sliced Squid爆牛肉 Quickfried Beef炸排骨 Deepfried Spareribs焙土豆片 Baked Potato Chips白灼基圍蝦 Scalded Shrimps叉燒肉 Roast Pork (Fillet)筍尖燜肉 Simmered Meat with Bamboo Shoots釀豆腐 Bean Curd Stuffed with Mince Pork香菇扒雞 Braised Chicken with Mushroom荔枝炒牛肉 Stirfried Beef with Lychee雞肉蝦仁炒面 Fried Noodles Combined with Chicken and Shrimps Translation of names with cutting methodsIn this type, not only the ingredients, but also the cutting methods are expressed. Examples: “箭筍肉絲”, “銀耳藕片” ,“核桃雞丁”, “家常目魚塊”, “菠蘿鴨片” etc. Translation techniques amp。宮保雞丁 Kung Pao Chicken (spicy diced chicken invented by officer Kung Pao in Qing Dynasty)。 Translation of names after a placeLocal flavors and specialties are monly reflected in these dish names. The format is“Place + ingredient” as shown by “湖南鯉魚”, “北京烤鴨”, “長沙板鴨” “and “湛江雞”. Translation techniques amp。ed with black mixed vegetables in chef’s spicy hot pepper sauce。川味牛肉絲 (Shredded Beef , Szechuan style) shredded beef with julienne carrots and celery in hot pepper sauce. Free translation This approach is mainly used for dishes with auspicious names, names after a poem or legend, and names of abbreviations, to deliver the cultural connotations. There are two translation types. Translation of names after a poem or a legend and auspicious namesFirst, Poems, a representative of literary works, are often quoted in the Chinese dish names. The poetic image will be created by citing a line from a famous poem. Like the dish names “霜葉紅花” and “黃鸝鳴翠柳” e from a line “霜葉紅于二月花” and “兩個黃鸝鳴翠柳”, which connect the mon ingredients with the beautiful poetic image. The dish name “佛跳墻” es from a poetic line “壇起葷香飄四鄰，佛聞棄禪跳墻來”.Second, Legendary images of ancient figures are included in dish names, which constitute a popular element in the secular Chinese culture. The typical examples are “八仙過海鬧羅漢”, “貴妃出浴”, “西施浣紗”. They are also the subject of many artistic creations, like paintings and sculptures. Third, The Chinese people like lucky names, whether on a person, place or a dish to express the yearning for auspiciousness. They constitute an important group to transmit the cultural elements to the receptors. The typical auspicious dish names are: “翡翠白玉”、 “龍鳳呈祥”、 “出水芙蓉鴨”、 “全家?！?、 “佛跳墻”和 “大救駕” and so on.For the three types of dish names above, translation techniques amp。 sea delicacies and stuffed duck in White Sauce)拌三鮮Three Delicacies (sea slug, lobster and chicken breast)炒四季Fried “Four Seasons” (chicken, jumbo shrimps, roast pork and broccoli)熗三白Quickboiled Three “Whites” (bean curd, pork tripe and cauliflower in sauce) Transliteration With the rapid development of human beings, culture is being globalized, the catering cultural munication among different countries has been enhanced. Therefore, as some western dish names McDonald’s(麥當勞)，Kentucky(肯德基) have been accepted in China, westerners have accepted a few of Chinese dish names, such as “餃子”、“撈面”、“炒飯”、“豆腐”. In order to keep their native features and express Chinese culture well, these Chinese dish names can be transliterated. On the basis of Guangdong dialect, many western restaurants name Chinese dishes as follow:炒粉 Chow Fun 炒飯 Chow Fan家常豆腐 Tofu , Home style 牛肉炒粉 Chow Fun of Beef豬肉餃子 Jiaozi of Pork Filling 揚州炒飯Yangzhou Chow Fan 4. ConclusionIn this new century, China is poised to open wider to the outside world and further its reform so as to display its new and charming image and play a bigger role in the international arena. We are going to export more of Chinese traditional culture to other countries and promote the mutual exchange and understanding between China and the rest of the world and strengthen the friendship between Chinese people and other peoples. In this regard, translation concerning food and cooking culture shoulders great honor and heavy responsibility, and will undoubtedly play an important part and make its due contribution to the overall cause of promoting prosperous exchange and friendship between China and other nations. This requires translators to sharpen their tool of translation, to constantly improve their skill and upgrade their ability towards perfection so as to meet higher standards and fulfill the mission of bridging different cultures, and facilitating their munication by making full use of the valued instrument of translation. Translation shall be kept faithful to the source in essence and in substance, not just in fa