中国的饮食反映了中国各民族的悠久历史和鲜明的文化特点。本文认为,中国饮食名称的构成可分为十一个方面,其中大部分是由非单纯原材料构成的;要翻译这些饮食名称除用直译、意译等常用方法外,还有转译、形似译等七种巧译法。研究中国饮食,特别是其命名结构和译法非常重要,十分有意义。 China’s diet reflects the long history and distinct cultural characteristics of all ethnic groups in China. This paper argues that the composition of dietary names in China can be divided into eleven aspects, most of which consists of non-pure raw materials; to translate these dietary names in addition to literal translation, free translation and other common methods, there are translation, Kind of clever translation method. It is very important and meaningful to study Chinese diet, especially its naming structure and translation method.