Abstract: Functions of translation of Chinese dish names are information transmission, cultural exchange and aesthetic value. This thesis is based on Newmark's communicative translation theory and discusses application of communicative translation theory to translation of Chinese dish names. It introduces principals of communication translation theory to Chinese dish names—fidelity, concise, coherent and supplement. And the proper translation methods are literal translation, literal translation with notes, free translation and transliteration with notes.
Key words: communicative translation theory; translation; Chinese dish names
摘要：菜名翻译有信息传递、文化交流和审美价值的作用。论文以纽马克的交际翻译理论为基础，探讨其在中国菜名翻译中的运用。论文介绍了交际翻译理论在中国菜名翻译中运用的原则主要有忠实、简洁连贯和增补原则,适用的翻译方法是直译、直译加注、意译和音译加注。
关键词：交际翻译；翻译; 菜名
