目的論視角下中式菜名英譯-以孔府菜為例

ContentsTOC\o"1-3"\h\uChineseAbstract 2EnglishAbstract 31.Introduction 42.LiteratureReview 43.RulesofSkoposTheory 54.ProblemsandCausesofChineseDishTranslation 75.TranslationStrategiesofChineseDishNames 85.1LiteralTranslation 85.2FreeTranslation 125.3Transliteration 146.Conclusion 15References 17目的論視角下中式菜名英譯——以孔府菜為例摘要文章以目的論為視角，通過(guò)闡述中式菜名的特點(diǎn)，指出中式菜名英譯中存在的問(wèn)題，進(jìn)而以孔府菜為例分析中式菜名的英譯，并提出直譯、意譯、音譯的實(shí)用性翻譯策略，體現(xiàn)出中式菜名的英譯為文化交流服務(wù)的目的，以期為更多中式菜名的英譯思路和方法提供參考和借鑒意義。關(guān)鍵詞：目的論；中式菜名；英譯OntheTranslationofChineseCuisineNamesfromthePerspectiveofSkoposTheory:TakeConfucian-styleDishesasanExampleAbstractBasedontheperspectiveofSkoposTheory,thispaperpointsouttheproblemsintheEnglishtranslationofChinesedishnamesbyexplainingtheircharacteristics.ThenitdiscussesthetranslationofChinesedishnamesbytakingConfucian-styledishesasanexample.Anditproposesthepracticaltranslationstrategiesofliteraltranslation,freetranslationandtransliterationtobetterserveculturalexchanges,soastoprovidereferenceformoreideasandmethodsofthetranslationofChinesedishnames.Keywords:SkoposTheory;Chinesedishnames;translation1.IntroductionWithfulldevelopmentandbroadinfluence,ChinesecuisineculturehasbecomeoneofthecrystallizationofthesplendidcultureofChinesenation.ThenamingoftheChinesedishesincorporatesimmenseculinaryskill,deephistoricalbackground,aswellasfolkcustomandlocalflavor(謝天振,2011).Awell-translatedChinesemenuisabridgeforforeignerstounderstandChinaandChinesefoodculture.Nevertheless,manyissueshavenotbeaddressedinthetranslation.Inotherwords,theprevioustranslationofdisheshashelpedChinesefoodintroducedtotheworld,butdidnotspreadtheprofoundChinesedietcultureequally(劉清波,2003).Inthiscase,SkoposTheorygivestheoreticalfoundationforthetranslationofChinesedishnames.SkoposTheoryisthecoretheoryofGermanfunctionalism.ItisamodeoftranslationtheoryproposedanddevelopedbyHanVermeer,aGermantranslator(譚載喜,2014).Thispaperiscomposedofsixparts.PartonerevealsthatthetranslationofChinesedishnameshasbeeninstrumentalinourunderstandingofChinesecuisineculture.ParttwoshowstheliteraturereviewincludingtherecentresearchesinthetranslationofChinesedishes.PartthreestatesthefunctionalapproachesthetheoryofSkoposTheory.PartfourfocusesontheproblemsandcausesofthetranslationofChinesedishnames.Partfiveconcentratesonthepracticaltranslationstrategies,inwhichtheconcretetechniquesaresuggestedindetails.Partsixoffersaconclusion.LiteratureReviewThestudyofdishnametranslationinChina,recently,hasmainlyfocusedontheexplorationoftranslationtheory,languagefeaturesandtranslationtechniques.Withregardtotheexplorationoftheregulationofdishnametranslation,domestictranslationscholarshavediscusseditfromdifferenttheoreticalperspectives,suchaslinguisticperspectiveandsoon.LiuQingbo(2003)believesthattheprinciplesofavoidingdeficiencyandsimplicitymustbeobeyedinthetranslationofChinesedisheswhennecessary.FromtheperspectiveofSkoposTheory,WuWeixiong(2007)maintainsthatthetranslationofChineserecipesshouldjumpoutoftheshallowmeaningofthetext,andtranslateitspragmaticmeaning,fullyconsidertheculturalbackgroundandpsychologicalfactorsofforeigndiners,andromanticdishnames,inordertoachievesemanticandpragmaticwalkingontwolegs.DingLi(2010)holdsthatthetranslationofChinesedishnamesshouldbeledbythebasicprincipleof"replacingdeficiencywithreality,simplifyingcomplexityintosimplicityandproperannotation".Mostofthesetranslationprinciplesandstandardsareanalyzedfromtheperspectiveofpragmaticsandfunction,whichhavecertainpracticabilityandmaneuverabilityinthefieldofrecipetranslation.inaddition,somescholars,suchasWangTongandHuLiangcai(2007),ZhuXiaoqin(2008),LiuHuan(2008),ZhengWei(2009),XieKe(2009)havetriedtoexplorethetranslationofdishnamesfromtheperceptionofadaptationtheory,cognitivelinguisticsandpost-colonialperspective.Inthestudyoflanguagefeaturesandtranslationtechniques,scholarspayattentiontodifferentdirections.LiuZhaoyang(2010)discussesthatthenamesofChinesedisheshavebeautifulphonology,exquisiteuseofwords,richculturalconnotations,beautifullanguagestylewiththetranslationviewofdomesticationandforeignization.Literaltranslation,freetranslationandtransliterationareputforward.Atpresent,moreandmoreforeignscholarsareinterestedinthetranslationofChinesedishesnames.AmalSankar(2017)talkedabouttheinfluenceofculturaldifferencesonthetranslationofnamesofChinesedishesin“CreationofIndian-ChineseCuisine:ChineseFoodinanIndianCity”.Ontheotherhand,in“Umami(Xian-Wei)inChineseFood”,TokikoNakayamaandHarukoKimura(2008)preferliteraltranslationofdishingredients.Andin“ThePeople’sFood:theIngredientsof‘Ethnic’HierarchiesandtheDevelopmentofChineseRestaurantsinRome”,PierpaoloMudu(2007)talksabouttheinfluenceofthe“ethnic”classandthedevelopmentofrestaurantsonthetranslationofthenamesofChinesedishes.ThispaperconductsashortdiscussionofpaststudiesofthetranslationofChinesedishesgenerally.Basedonthereviewofthepaststudies,indisputably,thereareincreasingresearchesonthetranslationofChinesedishesfromvariousperspectives.However,therearefewstudiesconductedfromtheaspectofculture.SothispaperappliesSkoposTheorytoguidethetranslationofChinesedishnamesandtakeConfucian-styledishes,fullofChineseculture,asanexample.RulesofSkoposTheorySkopostheory,startedinthe1970s,isthemostrepresentativetranslationtheoryinGermany.Itscoreideaisthatthepurposeofthewholetranslationisanimportantaspectofthetranslationpractice.Thepurposeoftranslationishighlyassociatedtothemethodsadoptedintheprocessoftranslation,thechoiceofcontentandformoftheoriginalworkandthetransformationofthetargettext.Intheprocessoftranslation,itispurpose-oriented,withintra-lingualconsistencyandadequacyasthewayofevaluation.Inthe1971bookPossibilityandLimitationinTranslationCriticism,KatharianReissfirstputforwardSkoposTheoryoftranslation,andformedtheearlyrelevanttheory.Afterthat,herstudent,HansVermeer,mentionedthebasicprinciplesofSkoposTheoryinearly1978.In1984,hecooperatedwithReisspublishedGeneralFoundationsof

Translation

Theory.Actually,ReisslaidthebaseofSkoposTheoryofthetranslation,VermeersummedupandsummarizedtherulestobefollowedinthepracticeofSkoposTheoryoftranslation,andnaturallybecamethefounderofthetheory.JastaHerzmantari,aGermantranslator,mainlystudiesthetranslationbehavior,situationandotherspecificproblemsinthetranslationprocess,Nordhadmadegreateffortstoimprovethetheoryandcertainlyexpandedthefunctionalusageofit(陳冰月等,2006).TherearethreerulesinSkoposTheory.Oneisthattheskoposruleistheactionguidetoalltranslationactivities,thatis,inthecontextandcultureoftranslation,thetranslationbehaviorshouldbedevelopedtosatisfythereaders’needs(Venuti,2000).Coherencerule,isalsocalledtheruleofconsistency,whichholdsthatthetranslationmustfollowtheintra-textualcoherence.Intra-textualcoherencereferstotheconnotationofthetargetlanguage’scultureandthetargettext(Nord,2001).AccordingtoSkoposTheory,Thefidelityrulebelongstotheruleofcoherence,andtheyallbelongtotheprimaryprincipleofSkoposTheory,thatis,skoposrule.ThefidelityrulewasputforwardbyNord.Nordbelievesthatundertheguidanceofthefidelityrule,weshouldbeclearlyawareoftheculturaldifferencesintheprocessoftranslationandtherelationshipbetweenthetranslatorandthetargetreaders.What’smore,thetranslatorbearsacertainresponsibilityinthetranslationprocess,sohehastheobligationtoexplainthetranslationactionstakeninthetranslationprocess.Thefidelityrulealsorequiresthetranslatortobefaithfultotheauthoroftheoriginaltextnomatterwhat,whichistheessenceoffidelityrule.Generallyspeaking,intheprocessoftranslation,thefidelityruleemphasizestherelationshipbetweenthetranslator,theauthorofthesourcetextandthereadersofthetargettext.InNord’sview,agoodtranslationhadbetterfollowthecommunicativepurposeandthetranslationruleoffidelity.ProblemsandCausesofChineseDishTranslationItisnotuncommontoseeonedishhasmultipletranslation,andmostofthemareinaccurate,disorderedandlackofunifiedstandards.Somedisheshavemultipletranslationversions,whichcausedforeignfriendstomistakethesamedishasseveraldifferentdisheswhenordering,whichisnotconducivetothedevelopmentofChinesefoodcultureandtheconnectionbetweenChinaandtheworld.Forexample,thereareseveraltranslationsof“宮保雞丁”:ChickenCubeswithPeanutsinHotSauce；ChickenCubeswithPeanuts;PalaceTeacher’sDicedChickenwithChiliandPeanuts；Stir-friedChickenwithDriedRedPepper；StirFriedKungPaoChickenwithChiliPepperandCashewNuts;FriedDicedChickeninSichuanStyle.AndinthebookChineseMenuEnglishTranslationDiscussionDraftreleasedinBeijing,itiscalledKungPaoChicken.AftersomeChinesedishesaretranslatedintoEnglish,itisimportantforthetranslatorstoconsiderwhethertheycankeeptheoriginalChinesecharacteristics,forexample,like“鯉魚跳龍門”,“東坡肘子”and“佛跳墻”.WhentranslatingthemintoEnglish,itiscriticaltopayattentiontotheforeigners'understandingofthemeaningoftheseChinesedishes.Differentregionshavedifferentfoodculturesmostofthedishesarenottranslatedproperly.Somedishnamesignoretheculturalallusionsandtaketheformof“l(fā)iteraltranslation”,whichmakestheguestsstunned.Sometranslationsarealmostliterallytranslated.Forexample,theveryauspicious“四喜丸子”istranslatedintoFourHappyMeatballs.“猴魁茶”istranslatedasNumberOneMonkey-tea,and“夫妻肺片”istranslatedasHusbandandWife'sLungSlice.Thetranslationisevenmoreunintelligible.Whatmakespeoplelaughisthat“麻婆豆腐”hasactuallybecomeTofuMadebyFreckledWomen.“童子雞”hasbecomeChickenwithoutSex,and“回鍋肉”istranslatedintoDoubleCookedPorkSlices.Thoseproblemscouldbeattributedtoatleastthreecauses.Firstly,thereislessadequateconsiderationtothetranslationofChinesedishesandfoods.Next,manytranslatorswhodomenutranslationlackthenecessarylinguisticskills(夏芳莉，2008).Thepractitionersinthetranslationpracticearenotprofessionalenough.Therefore,itisunavoidablethatthetranslatingproductionisthusinfluencedandmediocre,evenwithobviouserrors.Thirdly,manytranslatorsareincompatibleinculturalconsciousness.WiththeabovediscussionoftranslationofChinesedishesandtheanalysisoftheproblemsintheexistingEnglishtranslation,It’sconcludedthatthetranslationneedstofollowsomestrategiesandnooneparticularmethodoftranslationiscommonlyapplicable.Withanin-depthstudyofEnglishtranslationofmanyfoodnames,effectivemethodsoftranslationtoeachkindoftheChinesedishnamescanbesuggestedwithcorrespondingexplanationsfromtheperspectiveofSkopsTheory.TranslationStrategiesofChineseDishNames5.1LiteralTranslationInordertoreproducetheimaginativecontentandaestheticcharacterofthesourcetext,topreservethegrammaticalstructureandbasicsentencepatternoftheoriginaltext,andtopreservethefigurativeimageandrhetoricalcoloroftheoriginaltext,literaltranslationrequiresbilingualcorrespondenceandequivalenceinthewordformandsyntacticstructure.Therefore,whenthewordorder,grammaticalstructureandrhetoricaldevicesofthesourcetextandthetargettextarecompletelyidenticalorbasicallyconsistent,theappropriateliteraltranslationmethodcanbeadopted.Whenweuseliteraltranslation,wemustnotnarrowlyregarditasword-by-wordtranslation,letaloneequateitwithmechanicaltranslationordeadtranslation.BasedontherichnessofChineselanguage,Chinesedishnamescanbedescribedasvariousandcolorful.Ifroughlyclassified,themethodsofnamingthemcanbedividedintoarealisticwayandanartisticway(鄭瑋,2009).Dishesnaminginarealisticwayisrelativelysimple.Mostofthesedishesarehome-madedishes,andmostofthemarenameddirectlybytherawmaterialsofthedishesorthecookingmethodsofthedishes.Althoughtheylacktheelegantartisticatmosphereandculturalconnotation,theyareverypractical.Thosenamesofdishesarecharacterizedbyatruedescriptionoftherawingredients,productiontechniquesandcharacteristicsofthedishes,suchas“糖醋里脊SweetandSourPork”,“紅燒海參BraisedSeaCucumber”and“清蒸鴨子SteamedDuck”andsoon.Forthisgroupofdishnames,generally,literaltranslationisusedtodirectlytranslatetherawmaterials,cookingmethodsandcharacteristicsofthedishes.Indetails,itcanbedividedintothefollowingcategories:First,Thenamesofdishesintroducethemainmaterialandsoup.“牛肉豆腐”isatypicaloneofthiskindofdishnames.UndertheguidanceofSkoposTheory,itisliterallytranslatedintoBeefwithBeanCurd,whichisobedienttotheskoposruleofSkoposTheory,sothattheguestscanimmediatelyunderstandwhattheyaregoingtoeat.Whentranslatingthenamesofsuchdishes,youmustchooseaccurateEnglishwords.Forexample,“茄汁”in“茄汁魚片”isnotasaucemadeofeggplant,butketchupcommonlyusedincooking;and“琥珀核桃”meansthathoneyandwalnutsshowthesameambercolorwhencooked,andtherawmaterial“核桃”canbetranslateddirectly.Ifitistranslatedinto“amberwalnuts”,itwillmakepeoplemisunderstandthatamberisoneoftherawmaterials.Therefore,whentranslatingthenameofthiskindofdishnames,wemustunderstandtherealingredientsofthedish,andweshouldnotliterallytranslateit.Therefore,literaltranslationisanappropriatemethodtotranslatethedishnamescontainingthemainingredients.Second,manyConfucian-styledishnamescontaincookingmethods,forexample,“清炒蝦仁FriedShrimpMeat”.1,500yearsago,QiMinYaoShu(ImportantArtsforthePeople’sWelfare)laidtheframeworkforChinesecookingtechniquesas“steaming,boiling,roasting,stuffing,frying,boiling,cooking,waxing,andmudroasting”.Therefore,ifwewanttoexplorethetranslationmethodsofChinesedishes,weshouldfirstunderstandthecookingmethodsofChinesedishesanditsmeaning.Thecommoncookingtechniques,meaningsandcorrespondingEnglishexpressionsoftraditionalConfucian-styledishesareasfollows:Stir-frying(炒)isauniversallyappliedcookingmethod.Itmainlyusesoilasthemainheatconductortoheatsmallrawmaterialsinmediumandhighheatinashortperiodoftime.Pan-frying(煎),thatis,putalittlecookingoilinthepot.Whentheoilreachesacertaintemperature,puttheingredientstobefriedintothepotforashorttime.Themethodofquick-frying(爆)isroughlythesameasthatoffrying,butwithlessoil,strongerfireandshortertime.Deep-frying(煲)istoputmoreoilinthepan.Aftertheoilisboiled,puttheingredientstobefriedinthepanforalongertimetomakethefoodcrispy.Braising(燒)isoneofthemostcommonlyusedcookingmethodsforChinesedishes.Thatis,putasmallamountofedibleoilinthepot.Aftertheoilremainsaparticulartemperature,addtheingredientsandcondimentsandcoverthepottocook.Boiling(煮）referstoputtingacertainamountofwaterandcondimentsinapotandburningonasimmer.Steaming(蒸)istoplaceingredientspreparedwithingredientsorseasoningsinacontainer,andplacetheminapotorsteamertocookinthewater.Smoking(熏)referstothatthepoultryorgamemeatslaughteredismarinatedwithseasoningandthensmokedandroastedwithspecialwoodfirewood.Thesmokeddisheshaveauniqueflavor.Simmeringorstewing(燉/煨/燜/煲),thatis,heatingandcookingingredientsinthewaterorsoupslowly.Baking/broiling/grilling/roasting/basting(烘/烤):bakingreferstoplacingtheingredientsonasealedovenorironplateshelf,thefooddoesnotdirectlycontacttothefire;roastingmeansplacingorgrillingtheingredientsdirectlyonthefire,andtheEnglishbastingreferstopouringthecookingoilfromtimetotimeduringthegrillingofthefoodtoavoidburning(Mizer&Porter,1978).Scaldingreferstoboilingingredients,andthentakenouttoaddseasoningorstir-fryinhotpot.Thismethodiscommonlyusedwhencookingseafoodingredients.PartofConfucian-styledishes,inadditiontocookingmethods,alsohave“刀工”intheirnames,namelythetechniquesusedwhencuttingthefood.Forexample,“蠔汁鮑魚片F(xiàn)riedAbaloneSliceswithOysterSauce”,“青椒牛肉絲ShreddedBeefwithGreenPepper”,“筍菇雞丁FriedChickenDiceswithBambooShootsandMushrooms”andsoon.What’smore,“片”,“絲”,“丁”and“扒”,thosewordsalsorepresentthetechniquesusedwhencuttingingredients.AndthecorrespondingEnglishtranslationsareslicing,shredding,dicingandshelling.Inaddition,thenameofConfucian-styledishesthatpaysattentiontosuchtechniquessometimesusesthefollowingones:cutting(切/削),mincing(切碎),filleting(切柳),boning(去骨),peeling(去皮),scaling(刮鱗),mashing(剁末),carving(刻/雕)andsoon.Duetotheregionaldifferences,differentdietsandcookingmethodshavebeenformedindifferentpartsoftheworld,andeachofthembearsrichcustoms(Kramsch,2003).Asatranslator,firstofall,weshouldunderstandthecompositionofthedishnames.Mostdishesnaminginarealisticwaycannotonlydirectlyreflecttheingredientsofdishes,butalsorevealthecookingtechniquesandcharacteristics.Forexample,“紅燒全魚”istranslatedintoBraisedMandarinFish,whichclearlyreflectsthecookingmethodandrawmaterialinthisdish.And“蔥燒海參”isadishnameinvolvingingredients,cookingmethodsandmainingredientscanbeliterallytranslatedintoBraisedSeaCucumberswithScallion.Itisnotdifficulttoseethatsuchdishnamesareinlinewiththesamefeatures,thatis,theyarenamingafter“cookingmethod/processingmethod+mainingredients+with/in+ingredients(seasoning)”.Withuniqueandexquisitecookingmethods,Confucian-styledishesarethecrystalcompilingChinesecookingtechniques.“秋季醬肉”isarepresentativeofthiskindofdishnamesinConfucian-styledishes.Itismarinatedfirstly,thenbraised.Suchmethodisrarelyusedincookingthemaincourses.Thespecificorderofmakingthisdishisthatmarinatethemeatinthesweetsoysaucejarfor7days,afterthat,takethemoutandcutthemintolargeslices,andbraisedinhotoil.Thisdishischaracterizedbyamellowsauceflavorinthemeat.Therefore,itisempathetictoignorethetrivialpart“秋季”andtranslatethisdishintoBraisedPorkwithSoySauceliterally,whichisquiteobedienttothecoherenceruleinSkoposTheorytomakethetranslationbetterservetheconnotationofthetargetlanguage’scultureandthetargettext.Suchexamplesarenumerous,like,“素什錦炒豆腐”istranslatedintoBraisedBeanCurdwithMixedVegetables,and“清蒸加吉魚”istranslatedintoSteamedSnapper.Asforthechoiceofpreposition“in”or“with”,itgenerallyfollowstheprincipleofadding“with”beforethenameoftheingredient.Ifthedominantmaterialissoakedorwrappedinthesouporingredients,thepreposition“in”isgenerallyused.Forexample,“荷葉粉蒸雞”istranslatedintoSteamedChickenwithChestnutsinLotusLeafPackets.Accordingtothediscussionofthefourcasesofthiskindofdishnames,itisapparenttonotethatliteraltranslationisasuitablemethodtotranslatethenamesrevealingthecookingtechniquesandcharacteristics,whichisfaithfultothecoherencerule.Third,somedishesnamehaveaddedadjectivestoexpressthetaste,suchas“酥、嫩、脆、爽”.Inadditiontofollowtheaboverules,thecorrespondingEnglishadjectivesforthetasteshouldalsobeputinthenamesofdishes.Therefore,“芝麻酥雞”istranslatedintoCrispyChickenwithSesame,“爽口西芹”istranslatedintoCrispyFriedSpareribs,and“水煮嫩魚”istranslatedintoCrispyCeleryandTenderStewedFish.Four,inordertocommemoratethebirthplaceorfounderofdishes,thecorrespondingpropernounsalsoappearinthenamesofsomedishes.Thenamesofsuchdishesshouldbetransliteratedthenamesofpeopleandplacenames.Forexample,“山東煎餅”isShandongPancakeintranslation,“德州炸雞”isDezhouBraisedChickenintranslation,and“糖醋黃河鯉魚”isfriedYellowRiverCarpwithSweetandSourSauceintranslation.Itcanthereforebeassumedthatthedishnamescontainingadjectivestoexpressthetasteandpeopleandtheplaces’namescanbeliterallytranslatedtomakethereadersunderstandthedishes’meaning.5.2FreeTranslationBasedonthestandardsof“faithfulnessandfluency”,freetranslationtakessentencetranslationastheunitandbreaksawayfromtheoriginalimageandgrammarstructure,butdoesnoharmtothemeaningoftheoriginaltext.Freetranslationrequiresthatthetargettextcanexpressthecontentofthesourcetextcorrectly,yetitcannotsticktotheformofthetext.Whentherearegreatdifferencesinthewordordersquaresyntacticstructureandrhetoricalcolor,itisimpossibleforustotranslatethembyliteraltranslation.Wemustsolvethisspearshieldwiththehelpoffreetranslation.Dishnaminginanartisticwayreferstothenamingmethodthatdoesnothighlighttheessentialmaterialsandcookingmethodsofdishes,butendowsthedisheswithprofoundmeanings(Barlet,1996),fullofthetasteoffamouscustomsandtheabyssofhistory.Forexample,“四喜丸子”,“金玉滿堂”,“龍虎鳳大燴”and“螞蟻上樹”.Thesedishnamesareusuallycombinedwiththecharacteristicsofthecolor,taste,cookingtechniquesandmodelingofthecuisinestogivethemapleasantandauspiciousname.Therefore,therearenoingredientsandcookingmethodsinsuchdishes,soitiseasiertounderstandbyusingthefreetranslationmethodintranslation.ShandongdishisoneofthefourmajorcuisinesinChina,andConfucian-styledishisoneofthethreemajorcomponentsofShandongdish.ThedishnameofConfucian-styledishisinfiltratedwiththousandsofyearsofConfuciancultureandrepresents,toalargeextent,thetraditionalChinesefoodculture(Net1).Today,whenpeoplegototheHolyCityoftheEasttomakeapilgrimagetoConfucius,theMostHolyMaster,ConfuciancuisinecannotbemissedsinceitlargelyrepresentstheChinesefoodculture.ThenamingofConfucian-styledishisinfiltratedwiththeConfuciancultureforthousandsofyearsandhasauniqueculturalbackground,anditstranslationshouldbegivenenoughattention.ThelanguagestyleofConfuciancuisinedisheshasthefollowingcharacteristics:Beautifulrhyme:dishesoftenexistasakindofcommodity,andthedishnameasacommoditynamemustbepleasanttohear,speakandremember.Exquisiteuseofwords:thewordsusedinthenamesofConfucius-styledisharegenerallyveryfastidious.Inordertobeconciseandcatchy,thedishnamesbasicallydonotusefunctionalwords,butmostlyusenouns,verbsandadjectives.Richconnotation:Chinesefoodcultureitselfisvastandprofound,sofoodmusthaveagoodnametoexpressandreflecttheculture.Confucian-styledishisthetypicalgovernmentcuisinewiththelongestdurationinChina(謝柯,2009).Confucian-styledishhasthecharacteristicsofperfectimage,exquisiteutensils,elegantdishname,andgrandmanners.ThisisinlinewiththeelegantatmosphereofancientQilu,anditsbiggestfeatureisitsprofoundculturalheritage.Manydisheshavetheirallusionsanduniquestyle.Forexample,“霸王別姬”isafamousdishinConfucian-styledishes.Itsnamecomesfromalegend.Accordingtothelegend,theoverlordofChu(232B.C.—202B.C.)wasbesieged,pessimisticabouttheoverallaffairs,andisinlowspirits.Forthisreason,YuJi,hisbelovedconcubine,consideratelycookedaturtleandahenintoadishforhim.Sincethen,thisdishhasspreadtothefolk,andexperiencedthecontinuousimprovementofgenerationsofcooking,becomingafamousdishinConfucian-styledishes.“Turtle”isalsocalled“鱉”,becauseofthehomophonybetween“鱉”and“別”,“雞”and“姬”,itnamedas“霸王別姬”tofoilit,whichcontainsbeautifuleuphemismandartisticconception.Asitisstewedwiththeturtleandhenasthemainingredients,itcanbedirectlytranslatedintoStewedChickenwithSoftShelledTurtle,whichisbothpracticalandbrief.AnotherfamousConfucian-styledish,“一卵孵雙鳳”,startedintheQingDynasty(1636A.D.—1912A.D.).Itiscookedwiththewatermelonandchicken,scallopsandotheringredients.Ithasafreshtaste,richnutritionanddistinctivefeatures.Itsoriginalnameis“西瓜雞”,andlateritwasrenamedas“一卵孵雙鳳”,thatistosay,“watermelon”istheegg,and“twochickens”arethephoenixes.Sincethen,thisinterestingdishnamehasbeencreditedasthetopgradeofConfucian-styledishes.Iftheliteralmeaningofthenameofthedishistranslatedliterally,itwillbeconfusing,anditwillbemoreclearifitisdirectlytranslatedintoDoubleChickensinShellofoneWatermelon.Accordingtotheabovediscussionofthetwodishes,“霸王別姬”StewedChickenwithSoftShelledTurtleand“一卵孵雙鳳”,itissuggestedthatingeneralfreetranslationcanbeusedtotranslatetherealingredientsofthedishesnamedafterallusionsinordertomakethetranslationbriefandpractical,whichcanbetterfollowthecommunicativepurposeandthetranslationfidelityrule.Thewell-usedrhetoricinthenamingofConfucian-styledishesalsomakesitdifficultforpeopletounderstand.TherearemanykindsofrawmaterialsformakingConfucian-styledishes.Itistedioustolistthemonebyonewhentheyarenamed.Therefore,peopleoftenusesomerhetoricwhennamingdishes.Forinstance,“金鉤銀條”,adishmadebystir-friedriceandbeansprouts.Amongthem,seariceresemblesgoldenhooks,beansproutsresemblesilverbars.Yellowandwhite,goldandsilvermatch,givi