Abstract Huaiyang Cuisine arisen from the pre Qin Dynasty and was popular in the Sui and Tang Dynasties。 To the Ming and Qing Dynasties it had formed a school。 And from that time, the dish has been called “the first good taste in southeast”。 Under the background of the times of China’s going-out, international communication of Huaiyang dishes also has great significance。 A few scholars have studied the development and dissemination of Huaiyang foods but the author finds widespread cultural vacancy in external communication of Huaiyang Cuisine through reviewing the current situation of the Chinese and Huaiyang dishes’ translation。 And the cultural gap will hinder its external contacts。 Besides, this paper also summarizes the vacancy phenomena of Huaiyang foods containing linguistics culture vacancy, material culture vacancy, ecological culture vacancy, religious culture vacancy and social culture vacancy based on the Chinese vocabulary vacancy。 Therefore, the writer tries to sum up the above several cultural vacancy phenomena according to the problems of Huaiyang dishes translation, and then choose different translation methods for different dishes。 The versions of the names should not only let foreigners understand, but also try to keep the Chinese cultural connotation。 So this article finally proposes six main methods of Huaiyang Cuisine translation: literal translation, transliteration, transliteration plus literal translation, paraphrase, annotation, transliteration plus annotation。 75919

Keywords：Huaiyang Cuisine；culture vacancy；translation strategies 

摘要淮扬菜起于先秦，盛于隋唐，到明清时已形成流派，享有“东南第一佳味”的美称。在中国走出去的时代背景下，淮扬菜的对外传播同样意义巨大。少数学者已对淮扬菜的发展与传播进行了研究，可笔者通过对中国菜名和淮扬菜菜名翻译现状的综述，发现淮扬菜对外传播中文化空缺现象普遍存在，且这种文化空缺会阻碍其对外传播。除此之外，本文还在总结了中国词汇英译的空缺现象基础上找出了淮扬菜菜名英译中存在的语言文化、材料文化、生态文化、宗教文化、社会文化空缺现象。因此本篇文章立足于淮扬菜传播过程中存在的菜名英译问题，试着总结了以上几点文化空缺现象，然后采用不同方法来翻译不同菜名。翻译出的菜名既要让外国人理解接受，又要尽量保持中国文化内涵，于是本文章最后提出了淮扬菜菜名翻译的六种主要方法：直译、音译、音译加直译、意译、注释、音译加注释。

毕业论文关键词：淮扬菜；文化空缺；翻译策略

Contents

1。 Introduction 1

2。 Literature Review 1

2。1 Academic review 1

2。2 Theoretical foundation 3

3。 Cultural Vacancy and Translation 5

3。1 The phenomena of cultural defaults in translation 5

3。2 Cultural defaults in the application of Huaiyang dishes translation 7

4。 The Methods of Huaiyang Cuisine Translation 9

4。1 Literal translation 10

4。2 Transliteration 10

4。3 Transliteration and literal translation 11

4。4 Paraphrase 11

4。5 Literal translation and annotation 12

4。6 Transliteration and annotation 12

5。 Conclusion