【正文】 s assumption about the text39。 what’s more, it also attracts a great number of foreign tourists, and then stimulates China’s tourism and economy. In addition, Chinese cuisine has close relation with Chinese timehonored culture, such as Yin and Yang, and discipline about Confucianism. As a result, it acts as a bridge to the munication of Chinese and western culture. Chinese cuisine is also bound up with theories of traditional Chinese medicine. Last but not least, In 2011, during Joe Biden’s visit to China, he tasted traditional snacks in Beijing, which shows that Chinese cuisine not only attracts foreign tourists, but also bees a symbol of China and exerts an important influence on the political field. From the points above, Chinese cuisine plays a role unreplaceable. It is a mirror for foreign people and foreign countries to know more about China and Chinese people. In consequence, we must pay a lot of attention to the ChineseEnglish menu, and to the importance of a study on ChineseEnglish menu. As we all know, Chinese cuisine play a very significant role in China’s development and ChineseEnglish cuisine is an important part in the international munication. Therefore, we should have a good knowledge about the current situation of ChineseEnglish menu. The study of menu translation as an academic area in relatively new in China as well in the West. Published research works in this field from the perspective of functional equivalence is relatively more difficult to find than other popular topics. Even though, there are some studies related to Chinese menu translation, they only have a brief introduction. Meanwhile, some of the current ChineseEnglish translations are uneven, and many of translation versions also spread false information and create some misunderstandings, and also exerted a adverse effect on the spread of Chinese culture. Thus, this study bee very necessary. It helps readers better understand the traditions of Chinese cuisine and its cultural connotation involved in Chinese menu, and put forward translation strategies on the basis of Nida’s Function Equivalence theory, with the hope of promoting the Chinese culinary art and Chinese culture.This paper focuses on the English translation of Chinese menu and it consists of four chapters: Chapter One is the introduction part. Chapter Two is a brief introduction to Nida’s Functional Equivalence Theory from its emergence, development steps and some basic principles. Chapter Three is the current situation of the translation of Chinese menu, and give some typical examples. Chapter Four is an introduction to the principles of the translation of Chinese menu. Chapter Five is the approaches to ChineseEnglish menu translation. This paper aims to help readers to finally seek appropriate ways to translate Chinese menu into English.Chapter 2 Functional Equivalence Theory Functional Equivalence is a very important theory, or principle in translation. This theory can help produce better English translation of Chinese menu. A Brief Introduction to Functional Equivalence TheorySince the early 1950s, the modern theories about translation have undergone a rapid development, and all kinds of schools and thoughts gradually spring out. Among all of these, there are two theories attracting the world’s attention. Nida, Fedorov and some other scholars brought the modern linguistics into translation study。本文主要是以翻譯理論中的功能對(duì)等理論為研究基礎(chǔ)。越來越多的外國(guó)客人紛紛到達(dá)中國(guó)，了解中國(guó)博大精深的文化。– the target reader took the meaning of the text to be such that the source reader would have taken the source text to mean the same thing在此基礎(chǔ)上，討論了中式菜肴的特點(diǎn)，探討了中英飲食文化的差異，指出了現(xiàn)今社會(huì)上普遍存在的中式菜名英譯的混亂問題以及原因。而中國(guó)的飲食文化作為其中重要的一部分，不容忽視。主要參考文獻(xiàn)Hans J. Vermeer. A skopos theory of translation[M]. Textcon Text Verlag, 1996Nida, Eugene A, and Charles R. Taber. 1969. The Theory and Practice of Translation. Leiden: Brill.楊天宇. 《禮記譯注》（上下）. 上海古籍出版社. 2007（4）：102—120丁一編. 中國(guó)菜肴詞典. 知識(shí)出版社. 2004.計(jì)劃進(jìn)度階段起止日期1確定初步論文題目3月16日前2與導(dǎo)師見面，確定大致范圍，填開題報(bào)告和任務(wù)書，導(dǎo)師簽字3月16日3月23日3提交論文提綱3月23日3月30日4交初稿和文獻(xiàn)綜述3月30日4月20日5交終稿和評(píng)議書5月8日前指 導(dǎo) 教師： 年 月 日教研室主任： 年 月 注：一式三份，學(xué)院（系）、指導(dǎo)教師、學(xué)生各一份 XXXX大學(xué)本科生畢業(yè)論文（設(shè)計(jì)）開題報(bào)告書XXX 學(xué)院 英語筆譯 專業(yè) XXXX 屆學(xué)生姓名XX論文（設(shè)計(jì)）題目從功能對(duì)等角度論中式菜單的英譯指導(dǎo)教師XXX專業(yè)職稱 XXX所屬教研室商務(wù)英語教研室研究方向20世紀(jì)英國(guó)文學(xué)課題論證：從功能對(duì)等角度討論中式菜單英譯的原則與方法。其主要任務(wù)是通過分析中式菜單英譯的現(xiàn)狀，探討菜單英譯過程中應(yīng)該遵循的原則以及方法。論文（設(shè)計(jì)）的主要內(nèi)容 本論文分為六章，第一章是對(duì)本文的總體介紹，第二章介紹功能對(duì)等理論，第三章探究中式餐單英譯的現(xiàn)狀，第四章與第五章研究中式菜單英譯的原則與策略，第六章為文章綜述。方案設(shè)計(jì)：第一章是對(duì)本文的總體介紹，第二章介紹功能對(duì)等理論，第三章探究中式餐單英譯的現(xiàn)狀，第四章與第五章研究中式菜單英譯的原則與策略，第六章為文章綜述。中國(guó)飲食文化作為傳遞信息與傳播文化的一個(gè)重要途徑，那么，中國(guó)飲食的英譯則顯得重中之重。最后，還討論了從功能對(duì)等理論出發(fā)，菜單英譯過程中應(yīng)該遵循的原則，以及在這些原則的指導(dǎo)下，應(yīng)該運(yùn)用什么樣的翻譯方法來達(dá)到準(zhǔn)確傳達(dá)信息及文化的目的。– which led to critical accusations that this was just senseforsense translation in new guise. But if response is taken in its full extension, dynamic equivalence could include not only what Aristotle (in the Rhetoric) calls logos (meaning and structure) but ethos (the reader39。而中國(guó)的飲食文化作為其中重要的一部分，不容忽視。在此基礎(chǔ)上，討論了中式菜肴的特點(diǎn)，探討了中英飲食文化的差異，指出了現(xiàn)今社會(huì)上普遍存在的中式菜名英譯的混亂問題以及原因。 another is that Holmes classified translation into “independent discipline”. As Nida puts it, “No holistic approach to translating can exclude semiotics as a fundamental discipline in encoding and decoding sign.” (Nida, 1993)As a matter of fact, Equivalence Theory was firstly put forward by Lie E. V. Rieu, and on the basis of these thoughts, Nida came up with his own thoughts. Therefore, in the early years of 1960s, Nida put forward Formal Equivalence Theory. Afterwards, in the book The Theory and Practice of Translation, he further developed this theory. .Functional Equivalence Theory includes two parts: one is dynamic equivalence, the other is formal equivalence. The two terms are coined by Eugene Nida. They have been understood as free translation (translating the meanings of phrases