功能对等理论视角下的中餐菜名英译策略实效性探究

An Exploration on the Effectiveness on English Translation Strategies for Chinese Dish Names from the Perspective of Functional Equivalence Theory

摘要: 本文基于功能对等理论，剖析中西菜名文化差异，提出写实性菜名“原料 + 烹饪方式”直译、写意性菜名“意译 + 注释”的翻译策略。研究表明该策略可有效消解文化隔阂，既传递菜品核心信息，又保留中餐文化内涵，在促进饮食交流、标准化推广等方面具有显著实效性，为中餐国际传播提供理论与实践参考。

Abstract: Based on the functional equivalence theory, this study analyzes cultural disparities in Chinese and Western culinary nomenclature and proposes the following translation strategies: Literal translation (“ingredients+cooking methods”) for descriptive dish names; meaning-based translation with annotations for imaginative dish names. The research shows that this strategy effectively mitigates cultural barriers by simultaneously conveying essential culinary information and preserving Chinese gastronomic heritage. The approach exhibits demonstrable efficacy in facilitating cross-cultural culinary exchange and standardizing menu localization. This research provides both theoretical frameworks and practical references for the global dissemination of Chinese cuisine.