ABSTRACT:Nowadays, the popularity of the documentary film “A Bite of China” has drawn people’s attention again on the profoundness of Chinese cuisine, and the English translation of Chinese special dishes and cooking materials mentioned in the film also has widely engaged public concern. Chinese cuisine is well-known for exquisite cooking skills and rich materials, also for a lot of wonderful dish names which can be quite difficult to translate, so it is important to find more efficacious methods for translating various Chinese dish names as possible into English. Based on Nida’s functional equivalence theory, this thesis has made a concrete analysis of examples of dish names from the heated documentary film “A Bite of China” and achieved the goal that we can naturally throw out a minnow to catch a whale for exploring more effectual methods and strategies in translating Chinese dish names into English. Based on the analysis, some intuitive and direct translation strategies have been recommended. Moreover, the study on methods and strategies of Chinese dish names translation would be beneficial to furthering cultural exchanges between China and other countries.

Key words: Chinese dish names  “A Bite of China”  Nida’s functional equivalence theory  translation methods  cultural exchanges

摘要:现如今，纪录片《舌尖上的中国》的热播让人们再次将目光聚焦博大精深的中华美食，片中关于中国特色菜名及原材料的英文翻译也引起了广泛关注。中华美食精湛的烹饪技艺和丰富的材料是众所周知的，却很难用通俗易懂的英文翻译出来，所以行之有效的英译菜名方法在此时就显得尤为重要。本文根据奈达的功能对等理论，对《舌尖上的中国》中菜名实例的具体分析，为探讨中国菜名翻译的方法、策略和途径抛砖引玉。本文对片中菜名的翻译进行了分析后提出直观明了的翻译策略, 并讨论了中国菜名英译的方法和策略于宣传中国文化以及国际文化交流的重要意义。

关键词：中国菜名  《舌尖上的中国》  奈达功能对等理论  翻译方法  文化交流