中国的饮食文化源远流长,博大精深,中餐菜名更是浓缩了各式菜肴的烹饪技术和地方特色及中华民族源远流长的饮食文化。中餐菜名是外国友人了解中国菜、中国饮食文化的窗口和桥梁。本文以奈达的“功能对等”翻译理论为参照,根据中餐菜名的三种主要命名方式具体讨论了中餐菜名的翻译策略。 China’s food culture has a long history, profound and profound, Chinese cuisine is more concentrated dishes of cooking techniques and local characteristics and the long history of the Chinese nation’s food culture. Chinese dish name is a window and bridge for foreign friends to understand Chinese food and Chinese food culture. In this paper, Nida ’s “functional equivalence” translation theory as a reference, according to the Chinese name of the three main names to discuss the specific Chinese meal translation strategies.