Huaiyang Cuisine originated from the Pre-Qin Period (221-206BC), became famous during the Sui (581-618) and Tang (618-907) Dynasties, and was recognized as a distinct regional style during the Ming (1368-1644) and Qing (1644-1911) Dynasties。 This cuisine includes dishes from Huai'an, Yangzhou, Suzhou, and Shanghai。 Raw materials of Huaiyang dishes include fresh and live aquatic products。 The carving techniques are delicate, of which the melon carving technique is especially well-known。 The flavor of Huaiyang Cuisine is light, fresh and sweet。 If Shandong cuisine is characterized by stirring and frying over a hot fire, Huaiyang Cuisine is characterized by stewing, braising, and steaming over a low fire for a long time。 Famous dishes cooked this way are chicken braised with chestnuts, pork steamed in lotus leaf, duck stewed with eight treasures and meatballs with crab meat in Yangzhou style。 Other famous dishes include stewed crab with clear soup, long boiled dry shredded meat, crystal meat and Liangxi crisp eel。文献综述

Considering the great popularity of Huaiyang Cuisine and its significance in promoting cross-cultural communication, translating Huaiyang Cuisine names correctly into English is of necessity and of far-reaching significance。 This thesis focuses on helping readers better understand Huaiyang Cuisine and combining Liu Zhongde’s Faithfulness, Expressiveness and Closeness principles, with the hope of promoting Huaiyang Cuisine and the culture it contains。

2。 Literature Review

Chinese cuisine is an important component of Chinese traditional culture, playing an important role in international exchanges over many aspects。 Generally speaking, the English translation of Chinese dish names is new in China as well as in west。 Academic studies on Chinese dish names are not so many。 However, along with communication among all over the world, many scholars realize that the English translation of Chinese dish names is very important。 Therefore, there are more and more studies on the study of translating Chinese dish names。

Chen Jiaji published The Simple Discussion about the Translation Method of Chinese Dish Names in the second issue of Chinese Translation in 1993。 He pides the translation of Chinese dish names into several categories: fact telling dish names (literal translation), connotation telling dish names(free translation plus literal translation), half fact-telling and half connotation-telling dish names(literal translation plus free translation), local flavor dish names, literary quotation (literal translation or free) and medical dish names (simple translation plus explanation)。

In early research on the English translation of Chinese menus, Huang Haixiang considers Chinese food as one important part of traditional Chinese culture and explains to the readers the significance on the English translation in his paper A Brief Talk on the Translation of Chinese Menu。 In addition, he also analyses how to translating the Chinese menus and the solutions to the English translation。

Ren Jingsheng also researches some basic features of English translation of Chinese dish names and foods in both oral and written circumstances。 Besides, in A Further Discussion on English Translation of Chinese Dishes and foods, he sums up six practical translation methods (literal translation, literal translation plus explanation, free translation, graft one twig on another, transliteration plus explanation and act according to circumstances), and at the same time, he also puts forward a brief introduction about some problems of several popular examples in this aspect and offered improvements。来*自-优=尔,论:文+网www.youerw.com

On the English Translation of Chinese Dishes from the connotation of “Huo Shao Chi Bi” and “Kai Meng Hong”, written by Xie Xianze。 He believes that the translation researches of Chinese dish names have the following shortcomings: One is in the translation principle of Chinese dish names should be further developed。 The second is the translation of dish names lack correctness。 The third is that the research of dish names containing historical allusion and the dish names full of cultural significance are not deep enough。 The anthology pieces deserve our reference are very few。