中国菜名的翻译一直以来没有形成完整的体系。近几年来，由于我国全球化进程的迅速推进，人们对我国菜名的翻译越来越重视，国内的很多学者也对国菜名的翻译进行了一些研究，研究重点大多集中于中国菜名的翻译方法。为了迎接2008年北京奥运会，北京市在收集各方意见之后对部分菜名的英文名称进行了规范，编写了《中文菜单英文译法》，在餐饮界推广使用。遗憾的是，《中文菜单英文译法》并没有将带有历史典故的中国菜名的翻译方法细分归类，这在一定程度上不利于文化的传播及交流。由于缺乏条分缕析，翻译的部分菜名在实际应用中或是不够准确、或是提供的信息不充分、或是没有全面考虑文化差异导致译文费解甚至引起不当反应。 目前，国内对中国菜名翻译的研究一直泛泛而论，研究对象及研究视角缺乏细化归类。针对该问题，本文首先通过采取文献法的手段，总结归纳目前国内外对菜名的翻译及饮食民俗的研究成果。同时，采用比较法和举例法，通过对菜名翻译实例的优缺点做出分析评述。最后，通过文本分析法，本文尝试性地为中国典故性菜名翻译提供了三种翻译模型。 本文旨在：1）总结和分析现阶段中国菜名翻译和中英饮食民俗的研究成果；2）将中国典故性菜名分类并举例说明其翻译模型。通过分析梳理收集到的菜名实例，本文得出如下结论：1）中国典故性菜名可被分为基于历史事件、中国古代神话传说和民间故事这三类；2）直译加意译的翻译方法适合基于历史事件的典故性菜名，意译加描述性注释的翻译方法适用于基于中国古代神话传说的菜名，音译、直译或意译加描述性注释的翻译模式用于基于民间故事的典故性菜名翻译。

There has not been an official system of Chinese dish translation in China. In recent years, with the trend of globalization, Chinese allusive dish translation has attracted a lot of attention. Many scholars have done research on it, mainly focusing on the methods of translating Chinese dishes. In order to host a better Beijing Olympic Games in 2008, people in Beijing did collect the opinions of all sides, including scholars’, and compiled the “Chinese Menu in English Version”. It has covered the translation methods of the most famous and regular Chinese dishes. However, the version did not classify and give clear instruction regarding Chinese allusive dishes, which brings a negative influence on cultural transmission. Aiming at shedding some light on the problem described above, this paper applies the method of text analysis in the first place, making a brief literature review on the current research findings of Chinese dish translation and dietary customs; meanwhile, the contrastive method and case method are used to analyze the advantages and disadvantages of some translated versions; lastly, with the method of text analysis, the author tentatively puts forward three transaltion models. The aim of the paper is twofold: 1) to summarize and analyze the current research findings of Chinese dish name translation and dietary culture, and 2) to classify Chinese allusive dish names and provide translation models with examples. By analyzing and summarizing the examples collected, this paper concludes 1) Chinese allusive dish names can be classified into three categories respectively based upon historical events, ancient Chinese mythology, and folk tales; 2) literal translation with free translation, free translation with descriptive annotation, and free translation/literal translation/transliteration with descriptive annotation are applied respectively to the translation of each category.