Abstract Chinese cuisine does not just present delicious dishes to customers, but also represents one of the richest and most diverse culinary heritages in the world. Chinese dish names reflect the intelligence and humor of the Chinese people. Compared with cuisine names used in English speaking countries, Chinese dish names tend to be more colorful and complicated. They are poetic and meaningful and sometimes connotative while the English menus are normally more informative. There is a huge cultural gap between the English and Chinese dish names. Therefore, as a translator, it is important to understand the cultural features of dish names so as to translate them appropriately. This thesis attempts to analyze 100 dish name translations by classifying them into four categories on the basis of four types of cultural non-equivalence between Chinese and English menus, so as to examine how the cultural differences are transmitted between Chinese and English menus, as well as to investigate what translation strategies and methods are commonly used in translating Chinese menus into English. The findings indicate that there is a significant difference between the Chinese and English menus, and Domesticating translation strategies and communicative translation methods are predominant in translating Chinese menus into the English. Some implications of the findings are also discussed. Key Words: menus, translation methods, translation strategies, cultural differences