【正文】 literary grace, just for meeting the aesthetic and propitious desire of customers. However, in most cases, it is difficult to be learned by foreign customers. Therefore, the pragmatic principle or the priciple of avoiding empty but emphasizing practicbility must be taken into consideration when translating occurs. That is to say , the function of information must be emphasized in order to provide accurate and enough information. The key point is catching the core or the essential part of the dish, and then adding with subsidiary elements( including ways of cooking and types of taste), instead of translating literally just according to the modifier of the name of dish. Concise principleCompared with the Western names of the dish, the Chinese dish names are too lengthy and plicated, which is very difficult to be accepted by foreigners after translation, so it should be as concise as possible. From this point of view, evasive attention should be paid to the menu information, accurate and sufficient information should be provided to ensure that the name of dish, and not simply literally translated according to the Chinese food name qualifier, but should seize the dishes’ essence that is the core of the actual raw material, plus cooking methods, flavor types and other auxiliary factors. Cultural conflict avoiding principleSometimes, in the aim of good luck, Chinese dishes borrow the name of some items which we actually can not eat or the name of animals which Westerners reject to eat. In this case, we should literally translate with the name of actual raw material when dealing with the translation affairs. But if the raw material itself is rejected to eat by Westerners, this dish can be omitted and not translated. 例如：翡翠蝦球，紅燒獅子頭 Real jade, of course, can not eat, in fact, it is vegetables。 Lion, which Westerners will not eat, in fact, it is using its meaning of mighty to describe the mighty meatballs, while the literal translation can cause bloody feeling. Another example is DeepFried Crispy Pigeon, which is the symbol of peace, and Westerners can not accept to cook and eat it. Besides, organ meats and frogs are also unacceptable to Westerners. Therefore, such dishes are better not to appear on the external menu, they are: 香熏鴨腰 Frangrant Smoked Duck Kernel, 干鍋雞胗 Griddle Cooked Chicken Gizzard, 蔥油鵝肝 Goose Liver with Scallion and Chili Oil, 泡椒鳳爪 Chicken Feet with Pickled Peppers, 饞嘴蛙 Saut233。ed Bullfrog in Chili Sauce, etc.Ⅴ. Strategies for English Translation of Chinese Dishes Newmark believes that the main purpose of the translation is faithful transmission of information. According to the domestic translators, either Yan Fu advocated Xin, Da, Ya, or Mr. Lin Yutang’s “l(fā)oyal, fluent, beauty three standards, or Mr. Zhang Peiji’s loyal, fluent”, are all strived to place the “l(fā)oyal” to the main position, that is conveying original text to the readers of the target language faithfully, so that they can get basically the same feelings as what the source language readers feel (Qiu, 2009). Translation is such a crosscultural, interdisciplinary, crosslanguage information, across time and space conversion activity, the translation should be placed in the context of the EastWest and cultural differences should be reflected in the translation, so translators must find the suitable approaches for translating Chinese dishes into English. The following approaches which this paper will study in depth. Literal translation The realistic type the name of the dish and restore the true colors of the name of the dish are often using the literal translation, which is the most mon and also the most effective method. The name of the ordinary Chinese cuisine mainly consists of four parts: the main raw material, accessories and spices, cooking methods, shapes after processing. Such kinds of dishes naming pattern and word formation rulebased, evidencebased English translation of the name of the dish. There will not be any difficulty for foreign friends to understand. In this case, two formats can be used. 1.Cooking methods + cutting + ingredients + accessories + seasoningExamples: (1) 彩椒炒火鴨柳 Saut233。ed Roast Duck with Bell PepperHere, “Saut233。ed” is cooking method。 “Roast Duck” is ingredients。 “Bell Pepper” is seasoning.(2) 時菜炒雞片 Saut233。ed Sliced Chicken with VegetablesHere, “Saut233。ed” is cooking method。 “Sliced” is cutting。 “Chicken” is ingredients。 “Vegetables” is accessories.(3) 可樂鳳中翼 PanFried Chicken Wings in CocaCola SauceHere, “PanFried” is cooking method。 “Chicken Wings” are ingredients。 “CocaCola Sauce” is accessories.(4) 三彩牛肉絲 StirFried Shreded Beef with VegetablesHere, “StirFried” is cooking method。 “Shreded” is cutting。 “Beef” is ingredients。 “Vegetables” is accessories.(5) 青豆牛肉粒 Saut233。ed Diced Beef with Green BeansHere, “Saut233。ed” is cooking method。 “Diced” is cutting。 “Beef” is ingredients。 “Green Beans” are accessories.2. “Ingredients + accessories” – that is, literally translating its materals.Examples: (1) 果茶山藥 Chinese Yam and Nectar(2) 金菇豆腐 Tofu with Mushrooms(3) 百葉包肉 Tofu Skin Rolls with Minced Pork(4) 野山珍鱸魚 Perch with Mushrooms(5) 木瓜魚翅 Shark’s Fin with Papaya Liberal translationApart from literal translation, liberal translation is another widelyused translation method. Liberal translation is liked by many people, because the liberal translation concentrates on the sense other than the words itself. Since Chinese dishes have profound cultural connotation, and sometimes rely solely on the literal translation can not be fully translated content and substance of the name of the dishExamples:(1) 龍鳳湯 Chicken and Crusian Carp SoupIn China, “l(fā)ong, feng” represent the meaning of lucky, but in dish names, if you translated it directly Westerners almost can not understand it, despite it can be learnt by some of the Westerners who living in China for a long time. (2) 鳳凰玉米羹 Sweet Corn Soup with EggIn here, actually