【正文】 ollow:1. Metaphrase of the dish+free translation of the name.及第粥 Congee with Chopped Liver and Kidney (jidizhou—a congee that is auspicious for gaining the first position in the imperial examination)大救駕 Shouxian County’s Kernel Pastry (dajiujia—a snack that once came to the rescue of an emperor)發(fā)財好市 Black Moss Cooked with Oyster (facaihaoshi—a food symbolizing good fortune and prospering business)霜葉紅花Shrimp with Ketchup (leaves after early frost are as crimson as spring flowers ,named after a famous poem in Tang Dynasty)黃鸝鳴翠柳Steamed Lobsters with Celery (among the green willows a pair of orioles troll, named after a wellknown poem in Tang Dynasty)2. Free translation of the name+metaphrase of the dish連年有余 Lots of Good Wish (lotus roots amp。 fish)帶子上朝 Generations of Aristocracy (stewed duck with quail)錦繡中華 Beautiful China (assorted dish)龜鶴延年湯Longevity Soup (tortoise and chicken soup)百年好合 Sweet Marriage (sweet corn soup with lotus)八仙過海鬧羅漢Immortals Bring Longevity (assorted sea food, ham andchicken)貴妃出浴 Highest Ranking Imperial Concubine Out of Bath (chicken soup)西施浣紗Xi Shi Washing Silk (bamboo shoot soup) Translation of names of abbreviationsNumbers are used to refer to several ingredients contained in this group of dishes. As one of the features of Chinese dish names, it is a good way to simplify the dish name. But its shortage lies in that the indication is implicit, that is, the indicated ingredients are too obscure to inform the readers. Examples: “八寶菠菜” “白扒三珍”, “拌三鮮”, “炒四季”,“熗三白”. Translation techniques amp。 suggested versions: free translation of the name+ detailed ingredients.白扒三珍 Stewed Three Delicacies (land 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 fa231。ade, and also be concise and clarified, incisive and revealing, able to deliver a clear and unmistakable message. As to the cultural allusions and background information behind certain dishes, they can be supplied as a brief supplement following the translation of the dish names.Faced by the new situation and a spate of evermerging menus, which resulting from deeper and more frequent cultural exchange between China and other countries, the urgent and important translation task calls for better munication and greater contribution for the effective exchange of cuisine culture. “Only the national belongs to the world.” This paper focuses on the systematic research of English translation of Chinese dish names. After giving the related information of Chinese catering culture, the writer classifies the Chinese dish names into several groups, and on the basis of that, puts forward specific translation techniques and approaches, including metaphrase, transliteration, transliteration+paraphrase, and free translation.This paper is twoway, not only to export Chinese food and culinary culture overseas, but also to import foreign food culture to China. Furthermore, it gives a full play to our brilliant Chinese cuisine culture on the world stage, and spreads the national quintessence abroad.ReferencesAthenaeus. Deipnosophists. Volume 1, Harvard University Press, 1969.Andre Lefevere, Bassnett Susan. Constructing Cultures Clevedon. MultilingualMatters, 1992: 8~12.Edward . Culinary Arts and Sciences: Global and National Perspectives. Computational Mechanics Publication, 1996.Lowenberg et al, Food and Culture, 3rd ed., John Wiley amp。 Sons, 1979.Milner, Andrew amp。 Browitt, Jeff, Contemporary Cultural Theory, Routledge, 3rd ed. 2001.Newmark, Peter, Approaches to Translation, Shanghai: Shanghai Foreign LanguageEducation Press, 2001a.Newmark, Peter, A Textbook of Translation, Shanghai:Shanghai Foreign LanguageEducation Press, 2001b.Nida, Eugene A. Toward a Science of Translating with Special Reference to Principles and Procedures involved in Bible Translaing, Leiden: . Brill, 1964.Nida. Eugene. A Language Culture and Translating,