中国菜名英译策略研究——以霍克斯与杨氏夫妇《红楼梦》译本为例

A Study of the English Translation Strategies of Chinese Dish Names —Taking the Translations of Dream of the Red Chamber by Hawkes and the Yangs as Examples

摘要: 本文聚焦于《红楼梦》中的饮食文化，以霍克斯和杨宪益的译本为例，深入研究中国菜名英译策略。基于尤金·奈达的功能对等理论展开分析，举例并分析了两个英译本中的异化和归化策略在菜名翻译中的应用，指出文学作品中菜名翻译需兼顾原文忠实性、文化特色彰显及文学艺术性。研究表明，中式菜名翻译应依具体情况灵活运用策略，差异小时直接翻译并兼顾目标语读者习惯，文化特色鲜明时加以阐释。未来，译者需提升素养，关注文化交流动态，探索更优策略，推动中国饮食文化及传统文化在全球的传播与文化融合。

Abstract: This paper focuses on the food culture in Dream of the Red Chamber. Taking the English translations by Hawkes and Yang Xianyi as examples, it conducts an in-depth study of the translation strategies for Chinese dish names into English. Based on Eugene Nida’s Functional Equivalence Theory, this paper illustrates and analyzes the application of foreignization and domestication strategies in the translation of dish names in the two English versions. It points out that the translation of dish names in literary works needs to take into account faithfulness to the original text, manifestation of cultural characteristics, and literary artistry. The research shows that the translation of Chinese dish names should flexibly apply strategies according to specific situations. When the cultural differences are small, direct translation can be adopted while considering the thinking and reading habits of target language readers. When the dish names are distinctive in cultural characteristics, they should be explained. In the future, translators need to improve their professional qualities, pay attention to the dynamics of cultural exchanges, explore better strategies, and promote the global dissemination of Chinese food culture and traditional culture as well as cultural integration.