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【正文】 en Chinese and Western food culture. The difference of cooking method of appears in three aspects: Firstly, the roughing of the raw materials. The socalled food is too refined, cuisine is too small, whose basis is the roughing of raw materials which Chinese food pay much attention to and after the raw materials be processed it will appear in variety of shapes, while the Western raw materials processing is relatively simple, generally have whole pieces or several small , mud shapes. Secondly, it is the level of heating. Paying much attention to the use of fire, Chinese cooking has 30 kinds of processing methods, many of which can not be found in Western cooking, while processing time of Western cooking is shorter and fire temperature is moderate. Finally, it is the seasoning. Chinese food has plex types of flavor, and requires raw materials tasty, yet Western food stresses the flavor of raw materials and use spices independently. In short, the Chinese food is like an art required experience and Western dishes like technology can be standardized operation. Differences in Materials of Diet Western food?s raw materials are animals and ocean fishbased, supplemented with plant, Chinese food?s raw materials are plant and freshwater fishbased, supplemented with animals . in the West, dishes are used for filling their stomachs。 while in China, we think that dishes are to satisfy the taste buds, so Chinese cooking appears to be more casual and must be studied under a wider range in the selected material. Especially Cantonese cuisine, one of the Chinese eight major cuisines, whose choice of materials is wide, almost nothing can not be putted into dishes. Such as snake for dragon, chicken for phoenix, cat for tiger and mouse for deer, as well as things flying in the sky, running on the ground and traveling in the water. All of these can be made best use. On English Translation of Chinese Dishes from the Perspective of Cultural Differences 9 . Differences in Ways of dining The ways of dining is not only the dominant factor of the cultural differences between the Chinese and Western food, but also the performance of the differences of social psychology, values, national customs in Western diet culture. First of all, the dinnerware used in China and the West are different: the Westerners using knife and fork, and Chinese using chopsticks. Next, there are also many other differences, such as round tables and bar tables, the dishes and the number of channels, which resulting the different dining etiquette, ways of drinking and dinner atmosphere. Ⅳ . Principles of English Translation of Chinese Dishes Translation of Chinese Dishes should meet the claim of accuracy, fluency, promptitude and simplicity. Because when at the banquet or at the dinner table, translators can not quibble, and repeated scrutiny to make the translation to achieve the realm of Elegance. At this time, the “l(fā)oyalty” and accuracy are dominant. In other words, the English translation must accurate, faithful to the original. Of course, promptitude and simplicity can not be abandoned. Otherwise, after you translated stammering, I am afraid that the dishes are cold. Translation, in addition to the above points, more attention should be paid to the requirements of the simplicity , for the printing, design and binding of the recipes are often very sophisticated, and generally do not have too much space to acmodate the cumbersome English translation. In short, interpreters or translators must straight into the subject, straight to the point that the dishes are prepared and cooking methods. Of course, it is worthwhile to avoid translating some of the food what will cause cultural conflict. Pragmatic principle Many of the Chinese dish names are named with animals and plants which widely liked by Chinese people, or things which signify glory, splendor, wealth and rank. Some names of dish have a flavour of folk, and some names of dish are full of artistic quality. In short, most of the Chinese dish names are full of elegance, beauty, or rich with 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 On English Translation of Chinese Dishes from the Perspective of Cultural Differences 10 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 principle Compared 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 principle Sometimes, 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