Abstract

In a book called folk ballads of the capital, published in the early 19th century during the jiaqing reign period of the Qing dynasty, we find the following two lines: “one can not call himself erudite/without touching upon red mansions in his talk.” Hong Lou Meng  is rich in ideas and concepts. It is multi-faceted world of art into which the more one delves the more one finds. 

From 1830 to 1986, there were 9 English versions of Hong Lou Meng. In 1973 - 2000, the translation of Hong Lou Meng, the Yang's version by Yang Xianyi and Gladys Yang) and Huo's versions (David Hawks and John Minford). "Hong Lou Meng" fully shows the unique charm of Chinese food culture. this paper from the perspective of cultural translation, compared Yang 's version by Yang Xianyi and Gladys Yang's a dream of the story of Red Mansions with Huo's Version (David Hawks and John Minford) The Story of the Stone,and discusses the unique Chinese dish's name translation.

The translator should be a cultural worker in a real sense. The diet's name in the Hong Lou Meng has a strong Chinese traditional culture color.When translate these diets name in English, cultural element must regard as important.Translation should not only keep the name in Chinese cultural connotation, but also in line with the English language habits is indeed a difficult. 

From the perspective of culture, this paper compares and analyzes the English translation of Chinese cuisine names in Yang and Huo versions, and discusses the relevant translation strategies.

Keywords: Hong Lou Meng; food name ;culture translation; Yang Xianyi; Hawks.

Contents

Abstract

摘  要

1.Introduction-6

1.1 Research Background-6

1.2 Significance of the Thesis-6

2、Literature Review-6

2.1 Review of the translation history of Hong Lou Meng-7

3.-Empirical study of translations of cuisine names in Hong Lou Meng-7

3.1-Translation of tea names-7

3.2 Translation of wine names-10

3.3Translation of dish names-12

3.4Translation of congee names-14

4、Conclusion-16

References-16