上海菜肴是中华饮食文化的重要组成部分,其名称是人们最先接触到的直接载体。菜名既反映了菜肴的制作手艺和原料口味,也蕴含了上海的历史文化和风土人情。本文试图从纽马克的语义翻译和交际翻译理论出发,探寻上海菜肴名称的翻译方法,以供翻译人员和餐饮工作者等相关人士作为借鉴。 Shanghai cuisine is an important part of the Chinese food culture, its name is the first direct contact with the carrier. The name of the dish not only reflects the cooking techniques and raw materials tastes, but also contains the history and culture of Shanghai and customs. This essay attempts to explore the method of translating the name of dishes in Shanghai from Newmark’s semantic translation and communicative translation theories for reference by translators, restaurant workers and other stakeholders.