【正文】 zation, image adied translation and foot notes are four types of translation strategies. a.) Domestication Domestication and foreignization are two different translation strategies which mainly distinguish the different cultures between the source language and target language. Most of Chinese dishes and English dishes are named in the same way, by adopted ingredients and cooking methods or cooking utensils. For example, “清蒸桂魚 ” “steamed mandarin fish”, “糖醋雞塊 ” “chicken in sweet and sour sauce”, “紅燒豬蹄 ” “braised pork feet”, “青椒肉絲 ” “pork shreds with green pepper”, “毛肚火鍋 ” “ox tripe in hot pot”, “砂鍋魚頭 ” “fish head in casserole” and so on. Such translation equate to literal translation, but there are also some Chinese dishes not named after the ingredients and cooking methods or cooking utensils, these dishes names carry more abstract cultural and connotative meaning. For such Chinese dishes, domestication is a basic translation strategy. Such as, “夫妻肺片 ” “sliced beef and ox tongue in chilli sauce”, “珊瑚筍尖 ” “sweet and sour bamboo shoots”, “蝴蝶骨 ” “braised 10 spareribs” and so on. Through the way of domestication, although it has softened the cultural information contained in the original dishes, and it can provide a great convenience to foreigners, to better help them to choose dishes. b.) Foreignization Foreignization refers to retain information of the source language culture, for the readers of the translation is a kind of translation strategy of defamiliarization. In the translation of Chinese dishes, there are plenty of examples preserving the original Chinese dishes style. Such as, “宮保雞丁 ” “kung pao chicken”, “麻婆豆腐 ” “mapo tofu”, “餛飩 ” “won ton”, “春卷 ” “spring rolls”, “炒面 ” “chow mein” and so on. A lot of foreigners are familiar with these dishes, and can eat them from a lot of Chinese restaurants abroad, their translation has a fixed method. Some Chinese dishes are related to person names or place names, its popularity and recognition in western countries are higher, which bees a famous dish people all know and most of them used foreignization translation strategy. For example, “北京 烤鴨 ” “Beijing roast duck”, “東坡肉 ” “Dongpo braised pork”, “李鴻章雜碎 ” “Chop suey” and so on. To mention names, these dishes adopted phonological translation, or retained its earliest inherent way of translation. Foreignization translation strategy mainly considers the cultural factors, preserving the original Chinese traditional culture, thus, the English translation of Chinese menus should take into consideration the relevant Chinese culture. To a great extent, the original culture flavor can be kept in the translation. c.) Image Aided Based on the skopos theory of Vermeer, Justa HolzManttari (1981) further developed the functionalist translation theory. She used information transfer to refer to the all kinds of cross cultural transformation about text, images, voice, and body language, and regarded translation as a plex activity in order to achieve a specific purpose. Based on this theoretical basis, translation need not always be in the form of words. The translation of Chinese dishes can use text auxiliary images, foreign friends can know about the material of a Chinese dish and cooking methods through both images and text information , even if the translation has a deviation, they also use pictures to decide what kind of dishes to chose. d.) Foot notes According to skopos theory and Chinese food culture, introducing the Chinese food 11 culture and spreading Chinese dishes are equally important. However, if translators translate a dish with more words, the translation may make diners feel bored and even impatient. Nevertheless, adding foot notes is a best way. Such as, “佛跳墻 ” can be translated as “Buddha Jumping over the Wall”, then foot notes can be added at the foot of the present page, if diners have interest to read they can read, if they have no interest, just order dishes. The appropriate foot notes are provided in the following lines, “A group of beggars beg everywhere, every day, they cook leftovers together, a monk smell and he could not help but lead inducing fragrance, jumps over the wall.” The Prospect of Chinese Menu Translation Throughout the past ten years, concerning the research development of translation, translation exploration can be roughly divided into three kinds of research: translation strategies, language features and translation skills exploration. At present it is still given priority to the menu text translation, emphasizing analysis of characteristics of shallow levels of language and translation skills, and some cultural issues involved in translation are seriously ignored by some translators, the cultural identity of the Chinese diet has not been maximally retained and spread. During the Beijing Olympics, English Translations for Chinese Menu and during the world expo, the Standard English Translations for Chinese Menu of Shanghai version came out, unifying specification for some of the translation of Chinese dishes, improving the previous dishes translation and avoiding some inaccurate translation. However, present domestic translation study is facing some new problems and obstacles, one is dishes vacancy causing vocabulary vacancy, leading to the fact that some general characteristics of culture words translation and cultural information are unequal。 secondly, there is a lack of practical reference, guidance translation principles and norms for Chinese dishes with rich allusion and cultural connotation。 thirdly, Chinese cuisine develops too quickly to detail the dishes for a particular geographical feature of translation studies. In other words, before the dishes translation helps spread Chinese food to the world, but not equally spread China’s profound diet culture. Accurately under