《菜名翻譯問題研究（英文版）（論文）》

86325.1Overviewofmaincontents 17100145.2ThematicRestatement 18References191.Introduction1.1BackgroundResearchUnderthenewnormalforrebuildingoftheoreticalsystemofmodernsichuan,includingtheSichuancuisine,thedivisionofthreesentonanexistingwordofshanghehelp,helpacreek,riverunderthehelp,onthebasisofstandardizationofcompleteexpressedas:shanghehelpsichuanischengdu,inwesternsichuanleshanforthecentralregionoftherongsichuancuisine,itscharacteristicswithpopulistpeace,richflavor,tasteisrelativelylight,manytraditionaldishes;Xiaohebangsichuancuisineisasalt-sidecuisinecenteredonzigonginsouthernsichuan,includingyibincuisine,luzhoucuisineandneijiangcuisine.Xiehebangsichuancuisineisrepresentedbychongqingjianghucuisineandwanzhoubowlcuisine.Together,theyconstitutethreebranchesofsichuancuisine,representingthehighestartisticlevelofsichuancuisine.SichuanculinarycultureisaninseparableandimportantpartofChineseculturalsystem.SichuancuisineisnotonlylovedbytheChinese,butalsohasbecomemoreinternationalandmoreglobalinrecentyears.SichuancuisinesareonlyuniquetoSichuanandyoucan’teattheminotherplaces.Generallyspeaking,eachcuisinehasitsownspecialtywhiletheyareallcharacterizedbyfourfactorsincludingcolor,aroma,tasteandappearancebywhichSichuancookingisjudged.Inadditiontothefouressentialfactors,Sichuancuisinelaysgreatemphasisonnutrition.WhatisregardedasatypicalcharacteristicofSichuancuisineisthatalotofculturalbackgroundisinvolvedindifficultfortheChinesepeoplethemselvestotellwhatingredientsandseasoningsareused.1.2ResearchSignificanceSichaunhasmuchmoreappealforpeoplefromothercountriesalongwithitsincreasinglyrisinginternationalstatusandbetterimageoverseasnow.MoreandmoreforeignpeopledesiretocometoSichuantoenjoyitsbeautifullandscapeandsplendidculture.SichuanfoodisfamousthroughouttheworldandChinesecuisineculturetakesupasignificantpositioninChinese’sculturesystem.ChinesedishnamesarethemostintuitivewindowofChinese’sfeaturedculture.“Huoguo”isthefirstimpressionofforeignersonSichuan,butinadditiontohotpot,Sichuandoesnothavemuchfood.MoreandmoreforeignersarestartingtotastefoodinSichuan..Therefore,it’sahighrequirementforEnglishlearnersandtranslatorstoprovideaccuratetranslationsofcuisinenamesandmakeforeignersunderstandthemeaning.1.3TheOrganizationandStructureTheintroductionmainlyintroducestheresearchpurposeandsignificanceofthebackgroundofthetopic,thecentralideaandorganizationalstructureofthepaper,etc.Thefirstchapterisageneraldescriptionoftherelevantinformationandliteratureconsulted,toclarifytheideasofthepaper.whichmainlyintroducestheresearchstatusofsichuancuisinenametranslationathomeandabroad.Thesecondchapterbrieflyintroducesteleology,includingitsorigin,developmentandmaincontents.ThethirdchapterisaboutthetranslationmethodsandinfluencingfactorsofSichuancuisinenamesfromtheperspectiveofskopostheory.Conclusionpartisthefinalpartofthepaperdiscussion,incombinationwiththeaboveanalysis,thispaperundertheperspectiveofskopostheoryintranslationmethodsandtheanalysisofthefactorsinfluencingthedishesofSichuancuisine,tomakeforeignfriendsmoreclearunderstandingtothetranslationofChinesecuisinedishes,toforeignconsumerspresentamoreaccuratemenutranslation,fortheculturalexchangeandSichuanpropagandalayagoodfoundation.2.LiteratureReviewThecombinationofdietandcultureisanepoch-makingbreakthrough,whichendowspurecookingwithdeeperculturalaccumulation.Thisbreakthroughisacauseforconcern:itisatriumphofschoolsthathaveinheriteddifferentdietarysystems;Itsworryliesinthelackoffoodandinnovation.Toenrichthedevelopmentof"foodculture",itisnecessarytothinkdifferentlyfirst.Innovationisaveryhierarchicalconcept.Indailyoperation,wealwaysinnovatedishes,whichisonlyalow-levelinnovation;Theinnovationofthesystemstructureisthehigh-levelinnovationofthefoodculture.Thefoodculturesystemincludes:Chinesecookingculture,psychology,religion,nationality,folkcustom,literature,history,foodrelations,nutritionandhygiene,pastryculture,wineculture,dishculture,etc.,allofwhichcomplementeachother.Tosomeextent,thehigh-levelinnovationoffoodcultureistherecombinationofsomeelementsinthefoodsystemtoproducenewthingsandnewtheories.Theinheritanceandresearchoffoodculturemustnotgotoextremes.Foodcultureoriginatedfromcookedfood,cookedfood,mustnotbetoopursuitofcolor,aroma,taste,shape,extreme.Forexample,"color"iscolor."Thebookofhistory"hasthelanguagecloud:"withthefivecolors,asaneye."Inthewest,red,yellowandblueareusedasprimarycolors;intheeast(China),red,yellow,blueandwhiteareusedaspositivecolors.Andaccordingtothesenormalcolor,primarycolorcanbecalledanendlessnumberofcolors.Chinesefoodhasalwayspaidattentiontobrightcolor,harmony,pleasingtotheeye,intendedtostimulatethevision,strengthenpeople'sgoodimpressionofacertaindish,soastoachievetheeffectof"predominance".AsmoreandmoreforeignersareobsessedwithChinesefood,howtotranslatethenamesofChinesedishesintoforeignlanguagesinanappropriatewayhasbecomeatopicwemuststudyanddiscuss.Extendingpreviousfindings,PatriciaRossiandFelipePantojastatethatfoodnamesdrivehumancognitionandbehaviors,exertingalargeeffectonfoodperception,intentions.Andtheactualfoodconsumptionachievedthroughexportpoliciesandmechanisms,sothenameofinwardmovementwillleadtoamoreauthenticandeffectiveassessment,whichwillstimulatetherelatedconsumptionofoverseastourists,whichwillhelppromoteChina'seconomicgrowth.Therefore,correctlytranslateddishnameswilldirectlyaffectthepopularityofChinesedishesinoverseasmarkets.Atpresent,wecanseetheEnglishandChinesebilingualmenusinChengducity,wheremostinternationalfriendsgather,butthequalityoftheEnglishtranslationofthemenuinChengdurestaurantsisuneven,andmanyforeignerscannotintuitivelyunderstandtheingredients,tastes,methods,etc,andmanylow-qualityversionsmaycausemisunderstandingsandculturallosses.TheSichuancuisine'ssystemandpracticesarenotcomplicatedanddifficulttounderstand,buttherelevantcraftsmanshipandculturalconnotationscontainedintheproductionprocessaredifficulttoconveytoforeignfriendsthroughtranslation.JiLifang(2009,p.158)putsforwardtwomethodsoftranslatingSichuandishnames.Oneisrealistictranslationandanotherisfreetranslation.Theformerismainlyapplicabletohighlightthecharacteristicsofdishes,suchascookingmethods,featuresofmainmatersandauxiliarymaterials,flavorfeaturesandtheiruniquelocalfeatures,whilethelatterisapplicabletothosedishnametranslationswhichcomefromhistoricalallusionsandrichculturemeanings.Fromtheperspectiveofglobalizationanduniquenessofbrands,ZhangDongmeiandLinHong(2009,p.139)putsforwardthealphabetizemethodtotranslatespecialfoodnamesinSichuandishesforexample,麻婆豆腐,擔(dān)擔(dān)面,明爐燒鴨canbetranslatedrespectivelyintoMapoTofu,DanDanNoodles,andRoastDuck.IfthemainingredientofthedishisauniqueChinesetraditionalfood,thentheChinesephoneticsofthemainingredientsisalsoendowedwithuniqueness,suchas(餃子)Jiaozi,(包子)Baozi,(饅頭)Mantouand(豆腐)Tofu.Inthemeanwhilethetranslatorshouldpayattentiontotheaestheticconsciousnessofthebrand.Firstistopayattentiontothelengthofthedishenames.SecondistoreallyreflectthedifferencesbetweeneatinghabitsandeatingcultureAndthethirdistopreservetheexoticatmosphere.Equivalenttopreviousresearch,theirideaisamajorbreakthroughandinnovationYangYuanqiuandChenDa(2010,p.152)discusstranslationprinciplesofSichuandishnamesundertheguidanceofYanFu’sstandardsfortranslation,thatis“faithfulnessexpressivenessandelegance".Thentheyputforwardsometranslationmethodsaccordingtotheirdifferentcharacteristicsandconnotations,suchasliteraltranslation,literaltranslationplusexplanation,transliterationandtransliterationplusexplanation,liberaltranslation,etc.OnthebasisofunifyingandstandardizingtheEnglishtranslationofSichuandishnamesandstronglyspreadingSichuanculture,ChengduQualityandTechnologySupervisionBureaudraftsalocalstandardtohelptranslateSichuandishnames.ThelocalcriterionisEnglish,JapaneseandKoreanTranslationsofFamousSichuanDishesandSnacks,whichliststhegeneralprinciplesofnametranslationoftheSichuandishes.ThetranslationofSichuandishnamesshouldcomplywiththeinternationalprinciples,followthelanguagehabits,andshouldtakeintoaccounttheculturebehindthenameatthesametime.ThelocalstandardalsolistsseveralkindsofmodeforSichuandishnametranslation,thebasiconeofwhichiscookingmethod(verbpastparticipation)+mainmaterials+ingredients+with/in+soup/tastetype.3.IntroductiontoSkoposTheory3.1TheconceptSkopostheoryisatheorythatappliestheconceptofskopostotranslation.Itscoreconceptisthatthemostimportantfactorinthetranslationprocessisthepurposeofthewholetranslationact.3.2ThemaincontentTheword"Skopos"isoftenusedtorefertothepurposeoftranslation,fromtheGreek"Skopos".InadditiontotheSkopos,vermeeralsousedthe"aim","thepurpose"and"intention"and"function"andrelatedwords.Inordertoavoidtheconfusionofconcepts,nordsuggestedtobasicpurposeandfunctiontodistinguish:"intention"todefinedfromtheviewpointofthesender,and"functional"referstothetextfunction,expectation,demandbythereceiver,knownknowledgeandenvironmentalconditions.Intheframeworkofvermeer'sskopostheory,oneofthemostimportantfactorsthatdeterminethepurposeoftranslationistheaudience--theintendedrecipientofthetranslation.Eachkindoftranslationpointstoacertainaudience,sotranslationis"discourseproducedforacertainpurposeandtargetaudienceinthecontextofthetargetlanguage".Vermeerbelievesthattheoriginaltextisonlyasourceofsomeorallinformationforthetargetaudience.Itcanbeseenthatthepositionoftheoriginaltextinteleologyisobviouslylowerthanthatinequivalencetheory.3.3ThesignificanceofskopostheoryintheEnglishtranslationofSichuancuisinenamesFirstofall,inthetraditionaltranslationtheory,thefirstconsiderationisthepsychologicalresponseoftheoriginaltextandtheoriginalreader,whileintheskopostheory,thepsychologicalresponseoftheoriginaltextandtheoriginalreaderisrelegatedtothesecondaryposition,insteadofthetranslationdayandfaithfulness.Secondly,theprincipleofequivalenceisthebasisofthetranslationtheoryofthelinguisticschool.Skopostheorymakestranslationstandardsdiversified,whilestandarddiversificationmakestranslationclosertoreality.Thirdly,theskoposschoolhasopenedupanewwayforthewesterntranslationtheoryfromthelinguisticschool.Finally,thefunctionalismtheorycanhelppeopletocarryouttranslationcriticism.Skopostheorybreaksthroughthetraditionalmodeoftranslationtheory.Focusingtranslationstudiesontheselectionoftranslationpurposesintheprocessoftranslationisakindofexternalstudyoftranslation,soitcanundoubtedlymakeupfortheshortcomingsoftraditionaltranslationstudies,thusprovidinganewperspectivefortheexplorationoftranslation.4.MethodsandinfluencingfactorsoftheEnglishtranslationofSichuancuisinenamesfromtheperspectiveofSkopostheory4.1FactorsinfluencingtheEnglishtranslationofSichuandishes4.1.1GeographicalfactorsWecanusefourwordstodescribethegeographicalcharacteristicsofthelandofBaandShu:magic,diversity,centrality,convergence.ThemagicisfromthegeographicalenvironmentofthewholeBashan-Shushuiarea,thediversityisfromthegeomorphologicalcharacteristicsofthewholeBashuarea,itsdiverseclimatetypes,centripetalreferstothewatersystem,BashuareaisallaroundtheYangtzeriverbasin,especiallychengduandChongqing.Intersectionmeansthatwesternsichuanislocatedattheintersectionofeast,west,northandsouthofChinageographically,bringingwithitculturesfromalldirections,thusresultingintheintegrityandopennessofbashuculture.Thegeographicalenvironmentofbashucultureisunique.Bashucultureismainlydistributedinsichuanbasin.Thebasinisrichinsoilandwater.Therefore,accordingtothegeographicalpositionofthehandynasty,"thelandwasrichandbeautiful,theriverswerefertile,thelandwasbarren,andforestsandbamboowerescarce".Therefore,agriculturalproductiontoolsareessentialforsurvivalinsuchasuperiornaturalenvironment.SomebelievethatalthoughtheGreatWallisincomplete,unsealedandrelativelyprimitiveinconstructionmethods,Itcanactasafloodcontrol.However,asaresultofhumanexplorationanddevelopment,thefirstirrigationtechnologiesforfloodcontrolwerealsodeveloped.,theagriculturaldevelopmentinwesternSichuanprovincedidnotgainworldwidefameuntiltheHandynasty.TheuniquegeographicallandformofBashuregionhasbroughtthedualculturalcharactersofcloseandopen,conservativeandenterprisingtothecultureofBashu.Therefore,Sichuancuisinehasformedthethreecharacteristicsofdiversifiedflavors,payingattentiontoaestheticfeelingandpayingattentiontotemperamentandinterest.4.1.2HistoryandCulturefactorsSichuancuisineoriginatedintheancientlandofbashu,oneofthecradlesofChinesecivilization,withprofoundculturaldepositsanddistinctivecharacteristicsItsformationanddevelopmenthasexperiencedfromthespringandautumntotheprototypeofthewesternjindynastyperiod,thedevelopmentofthesuiandtangdynastiestothefivedynastieshaveabig,especiallythetwogenerations,qinandhandynasties,theabundantnaturalresources,a"landofabundance"gotgreaterdevelopment,twosongSichuanwhenitcomestoacountry,fourstagestotheearlyyearsoftherepublicofChinainthelateQingdynastyformedcuisine,later,fromtherevolutiontotheAnti-JapaneseWar,Chinesecookingparties,tothesichuancuisinetotheprofoundinfluence.Qianlongperiod,Sichuanfamousforinthe"letterofthesea,wakeupgardenrecordissystematicallycollectedinsichuan38kindsofcookingmethods,suchas,slide,blasting,seditious,slip,boil,fry,boil,ironing,netweight,frying,receive,stick,brew,rolls,steamed,burn,stewing,stewed,booth,simmer,stewed,4,roasted,baked,sticky,poach,worse,drunk,etc.,aswellasthecoldleg,halogen,smoked,pickledvegetables,wax,jelly,jam,etc.Nomatteritisthearistocracyorthecommonpeople,theyhavedevelopedavarietyoffamousdishesintheirdailylife,enrichingthecultureofSichuancuisine.DuringthereignofQingdynastytongzhiyears,therewasasmallrestaurantneartheWanfubridgeoutsidethenorthgateofChengdu.AfemaleshopkeepersurnamedChen,whosenoodleswerecoveredwithsesameseeds,cookedwithtendertofu,mincedbeef,chilipeppers,peppercornandbeanpaste,etc.,whichwasveryhotandfragrant,andofcourseverypopular.4.2MethodsoftranslatingSichuandishesintoEnglish

4.2.1TrasliterationSomeculturalvocabulariesandculturalimagesarevacantinthetargetlanguage,andtranslatorsoftenfeelthattheyhavenoideaandhavenowaytostartwhentranslating,anditisdifficulttoaccuratelytranslatethemeaningwithoneortwowords,soitisoftennecessarytodirectlytranslatethepronunciationoftheoriginaltextintothesameorsimilarpronunciationinthetargetlanguage.Thiskindoftranslatingwayiscalledtransliteration.IntheprocessoftranslatingthenamesofsichuandishesintoEnglish,transliterationiswidelyusedExample:回鍋肉——HuigouRou(Twice-cookedPorkBelly)Thisistypicalsichuanfood.Hispositioninthesichuankitchenisimportant.Thisdishisoftenlistedasoneofthebesttestsofsichuancooking.Itisconsideredthefirstdishofsichuancuisineandtheembodimentofsichuancuisine.Whenitcomestosichuanfood,thefirstthingthatcomestomindismeatwithuniquetaste.Brightcolor,thickbutnottired.Goingbacktothebadgemeanscookingagain.Themainingredientisroastporkandthensliced.Ingredients:onion,onion,greenpepperandonion.Itiscommonthattheword"pork"mustbereflectedintranslation.Thesamegoesforcooking.Becausecookingisthemainfeatureofthisdish,thisistheflavorofcooking.Itdoesn'ttastegreasyatall.Thisdishismadeintwosteps.Oneofthemiscrackfry.Second,Fried.Thenextstepistoreturntothepotandcookagain.Thisiscalledsecondarycooking.Fromtheperspectiveofcommunication,thetranslationis"inverseboiler".4.2.2LiteraltranslationLiteraltranslationisatranslationmethodortranslationtextthatpreservesboththecontentandtheformoftheoriginaltext.Freetranslation,alsoknownasfreetranslation,isatranslationmethodortranslatedtextthatonlykeepsthecontentoftheoriginaltextanddoesnotkeeptheformoftheoriginaltext.Example:火爆腰花——FireCharredPorkKidneyThisisafamousdishinSichuanprovince.ItbelongstoSichuancuisine.Itstextureisdelicate.Ittastessaltyanddelicious.Themainingredientistheporkkidney.IfthedishisliterallytranslatedasSauteed(Sauteed)Pig’sKidney,itwillbedespisedbyforeigndiners.Consideringthecommunicationobject,theEnglishdinersarefarmorelikelytoacceptporkthanpig.Themainingredientistranslatedasporkkidney,whichismoreadaptabletoEnglishculture.Accordingtotheanalysisofthecommunicationcontent,Huobao(火爆)isacookingmethodofusinghightemperaturetocookdishesforashorttime.Firstly,thechefshouldheatthepotinhighesttemperature,thenpourthecookingoilandwaitfortheoiltemperaturetorisetoacertainheight,thenpourmaterialsintothepotandfrythem.ThefoodbyusingHuobao(火爆)tastecrispy.Thereisnosuchcookingmethodinforeigncountries.Soitisnecessarytoborrowwords.Charringmeansachemicalprocessofincompleteburningofcertainsolidswhensubjectedtohighheat.WhenfoodisSauteed,theheatislower.ItismoresuitabletodescribethecookingmethodofHuobao(火爆)byusingtheEnglishwordsfirecharred.Therefore,fromtheperspectiveofCommunication,thisdishshouldbetranslatedasFireCharredPorkKidney.4.2.3LiberaltranslationLiberaltranslationreferstothemethodbywhichthetranslatorhastoabandontheliteralmeaningofthesourcetextwhenrestrictedbythesocialandculturaldifferencesofthetargetlanguage,soastomakethetargettextconsistentwiththesourcetextandsimilartothemainlanguagefunctionsExample:魚香肉絲——Fish-flavoredShreddedPorkAccordingtotheanalysisofthecommunicationsubjectandcontent,themainingredientofthisdishisporkandtheauxiliarymaterialispickledpepper,sothatthefishcanbecookedwithfish-flavored.Themainingredientshouldbe30%fat,70%leanpork.Theporkshouldbecutintoshredsandthenstir-fry,soastomakethetextureofporkfreshandtender.Thedishesarered,tenderandfresh.Thereisnofishinthisdish.Thedishessmelllikefish,buttheyareactuallymadewithseasoning.Therefore,fromtheperspectiveofCommunication,inordertoensuretheauthenticityofdishinformation,thefish-likeflavoristranslatedintofish-flavored.Theformofporkisalsooneofthefactorsinconsideringcommunicationcontent.Therefore,thenameofthisdishistranslatedasFish-flavoredShreddedPork.4.2.4AmplificationWhentranslating,inordertomakethetranslationmoreconsistentwiththecontextandpragmatichabitsofthetargetlanguage,somewords,shortsentencesorsentencesshouldbeaddedtothetranslationinordertoexpressthemeaningoftheoriginalmoreaccurately.Example:辣子雞——SauteedDicedChickenwithChilliThisisadishofSichuancuisine.Itisastir-frieddish,whichconsistsofmarinatedthendeep-friedchicken,driedSichuanchillipeppers,spicybeanpaste,Sichuanpeppers,garlic,andginger.Toastedsesameseedsandslicedtenderonionsareoftenusedtogarnishthedish.Dinersjustpickoutthepiecesofchickenbyusingchopsticks,leavingthechiliesinthebowl.Fromtheperspectiveofcommunicationsubject,themainingredientsincludedinthedisharedicedchickenanddryredpepper,whichtastehotandnumbing.Thecookingwayisfried.Fromtheanalysisofthecommunicationcontent,oneofthecharacteristicsofSichuanCuisineisthatitismostlyintheshapeofding,block,shredandflake.IfitsshapeisreflectedintheEnglishname,itwillspreadthedietcultureofSichuandish.Inconclusion,intheperspectiveofCommunication,theEnglishnameofthedishisSauteedDicedChickenwithChilli.4.2.5SubtractionSubtractionmeanstoomitsomesentencesorwordsintheoriginaltextwithoutchangingthemeaningoftheoriginaltext,soastomakethetranslationmoreconciseandclear.Asamatteroffact,subtractionistodeletesomeunnecessarywordsorphrases,ortoaddsomewordsorphrasesthatwouldviolatethecustomaryexpressionsofthetargettext.However,subtractiondoesnotexcludetheimportantideasofthesourcetext.Example:明爐燒鴨——RoastDuckRoastduckandgoosebyhandinMingstoveisaretromethod,whichisquiteinterestingandhashightechnicalrequirementsfortheBBQchef.Itisnecessarytomastertheheatwhencooking,anduseslowfiretocookmeatfirstintheearlystage,andthenfireskincoloringinthelaterstage.Withthistechnique,duck,go.Themakingprocessofthedishisverycomplicatedandtherearemanymattersneedingattention.moreover,inthetranslationofthedishname,only"roast"istranslated,andsubtractionisused.osenaturalflavorthick,charcoalincenseoverflowing.5.Conclusion5.1OverviewofmaincontentsThispaperanalyzestheEnglishtranslationofsichuandishnamesfromtheperspectiveofskopostheory,soastoachievetheunderstandingandrecognitionofEnglishmenuforinternationalfriends,soastocarryoutbetterculturalcommunication.Itisexpoundedthattransliteration,literaltranslation,freetranslation,additionandsubtractiontranslationandothertranslationmethodsarewidelyusedinthetranslationofsichuanfoodnames,whichisnotonlyconducivetothespreadoftraditionalChineseculture,butalsoconducivetotheimprovementoftranslationskillsofstudentsinthismajorSichuancuisineculturetakesupasignificantpositioninChineseculture.It'sofgreatsignificanceandvaluetocarryoutthestudyofEnglishtranslationofChinesedishnames.Basedontheculturaltranslationtheoryandreceptionaesthetictheory,thisthesisundertakesasystematicexplorationofEnglishtranslationofSichuancuisinenamesfromaculturalaspectandtheroleofreceptorsistakenintoaccountduringtheprocessoftranslation.ThetranslationofSichuandishnamesisakindofpublicitytotheforeigners.Inasense,theauthenticandstandardizedtranslationofSichuandishnamescanreflectthecivilizationofaregion.WhethertheapplicationoftheEnglishdishnamesofacityiswideornothasbeenregardedasoneofthesymbolsofthecity'sopenness;WhethertheapplicationoftheEnglishdishnamesofacityisstandardizedornothasbeenregardedasatestofthedegreeofinternationalizationofthecity;hetherthetranslationisproperornothasbeenadirectmanifestationoftheoverallqualityofthecity.Thearticlesaboutdishtranslationaremostlyonthediscussionoftranslationprinciplesandmethods,inwhichmanyexamplesarereusedwiththesamecontentandlesscreation,rareisstudiedfromtheperspectiveoftheory.Therefore,itisnecessarytostrengthenthetheoreticalresearchonthetranslationofSichuancuisinenames,andtoguideitwiththerelevanttheoriesoftranslation.Thisthesisconsistsoffourchapters.Thefirstchapteristheintroductionincludingthebackgroundofthispaper.Chaptertwoisthepresentationofsignificanceoftheresearch,thenecessityforthestudy..ChapterthreeischieflyaboutdifferentsuggestedtranslationstrategiesandmethodsfordifferenttypesofSichuancuisinenames.DifferentmeansshouldbeusedtorenderdifferentcategoriesofChinesedishnames.Literaltranslationisemployedmainlyfordescriptivedishnames.Ifliteraltranslationcan'tfullyexpresstheunderlyinginformationortheculturalconnotation,literaltranslationplusexplanationisused.Freetranslationorfreetranslationplusexplanationornotesaresuggestedtorenderimage-tellingdishnames.ForChinese-featur