Abstract:As an essential part of Chinese culture, the profound Chinese culinary culture reflects the “colorful” characteristics of the nation, playing a significant role in China’s international cultural communications. Since language is regarded as one of the carriers of culture, translating has become increasingly critical in the growing cross-cultural communication. Accurate translation is beneficial to the dissemination of Chinese culture, meanwhile, most of the current Chinese dish name translations fail to accurately convey the implied meaning and cultural connotation of China’s cuisine culture in the menu. Therefore, by probing into the English translations of Sichuan dish names as an example on the basis of relevant historical and cultural features of Sichuan dish names, this thesis briefly analyzes the translating inefficiencies related with English menus of Sichuan dishes, discusses the application of Yanfu’s translating principle “Faithfulness, Expressiveness and Elegance” as a referencing standard in the translating of Sichuan dish names. It proposes specifically applicable methods and suggestions for the translating process, hoping to provide references for the English translating of Sichuan dish names as well as Chinese dish names.
Key words: Sichuan dish names; translation; translating principles; translating methods
摘要:中华饮食文化博大精深, 是中华民族文化的重要组成部分，映射出了中国多姿多彩的民族文化特色，同时也是对外交流的重要组成部分。语言是文化的载体，在愈来愈频繁的跨文化交际过程中，翻译显得尤为重要，准确的菜名英译能够很好的传播中国饮食文化，有利于各国各民族之间的交流。然而，现在一部分的中国菜名翻译不能准确表达中国菜的真正内在含义和它本身的文化内涵。本文以川菜菜名为例来探讨菜名的英译，在简要介绍川菜菜名历史和特点的基础上，分析了川菜菜名英译中存在的不足，着重探讨严复的“信、达、雅”翻译原则在川菜菜名英译中的应用及具体的翻译方法，并在前有论述的参考下为川菜菜名英译提出了相应的建议。希望本文的研究可以为川菜菜名以及中国菜名的英译提供参考。
关键词：川菜菜名; 翻译; 翻译标准; 翻译方法
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