Abstract: This thesis attempts to discuss the translation of Chinese dish names so as to solve some translation problems. The thesis consists of four parts. The first part is the introduction, which introduces the research causes and significance; the second part explores the composition of Chinese Dish name translations. The third section presents five translation methods of the Chinese dish names, namely, transliteration, literal translation, free translation, interpretation and transfer translation. The fourth part is a conclusion. The author hopes that the study could bring new ideas for the translation study of Chinese dish names. In addition, it is hoped that the research result could provide some help for the Chinese food culture to head for the whole world.

Key Words: Chinese dish names; classification of translations; translation methods

摘  要: 本文试图探讨中式菜名的翻译，以解决其中一些翻译问题。本文共括四部分。第一部分是引言，介绍研究原因及研究意义；第二部分探究中式菜名翻译的分类。第三部分提出了中式菜名的五个翻译方法，即音译法、直译法、意译法、释译法和转译法。第四部分是总结。笔者希望本研究能够为中式菜名翻译研究带来新思路，同时希望研究结果为中国餐饮文化走向国际提供一些帮助。

关键词：中式菜名；翻译分类；翻译策略