Abstract:

The Chinese cuisine culture is colorful. It contains all kinds of dish names. However, the current translation of Sichuan cuisine is in disorder and lack of unified standard. This leads to the differences on the translation of dish names in restaurants, which always make foreigners feel confused. Skopos Theory is guided by the theory of human action and it puts the translation into the area of the theory of human action. Therefore, the writer applies the Skopos Theory to the translation of Sichuan dish names.，The writer analyzes and classifies basic translation errors existing in current translation practice of Sichuan dish names. Each category of translation errors is explained with examples and causes for such errors are also studied. The writer also inherits predecessors' experience and summarizes the translation techniques of Sichuan cuisine which can keep its unique feature from the view of Skopotheries on the basic of its regulation, culture, feature and so on.

Key words: Skopotheries, Sichuan cuisine, translation.

摘要：

中国饮食文化内容丰富，菜品及名称繁多，目前川菜菜名翻译混乱，缺乏统一规范，导致各酒店的菜单翻译五花八门，使外国友人困扰。 翻译目的论是以人类行为主义为指导并且将翻译纳入人类行为主义的领域。因此，作者将目的论应用到川菜名的翻译，笔者对于常见的川菜菜名的误译，进行了分析和归类。通过大量例证，详细分析了各种误译的表现形式并对其原因进行了深刻的分析。笔者在吸取众多前辈经验的基础上，在目的论的指导下，从川菜菜名的命名规则，文化内涵以及特点能多角度的分析出发,总结出了能够最大限度的保留川菜特色的菜名翻译。

关键词：目的论；川菜菜名;翻译

1.Introduction
Sichuan cuisine has a long history, and is one of the Chinese treasures. Sichuan cuisine is originated in ancient China. Sichuan cuisine started in Shang. In the Tang and Song Dynasty, it developed again, and until the end of the Qing Dynasty, it got mature. Sichuan cuisine went through three thousand years and became one of the main schools in Chinese four major cuisines, enjoying a high reputation at home and abroad. Sichuan cuisine, rich and colorful, has diversified color, aromatic flavor, and excellent taste, cutting styles as its main features. With these characteristics, Sichuan cuisine is not only tasty but also a work of art for people to appreciate.
Abstract:

The Chinese cuisine culture is colorful. It contains all kinds of dish names. However, the current translation of Sichuan cuisine is in disorder and lack of unified standard. This leads to the differences on the translation of dish names in restaurants, which always make foreigners feel confused. Skopos Theory is guided by the theory of human action and it puts the translation into the area of the theory of human action. Therefore, the writer applies the Skopos Theory to the translation of Sichuan dish names.，The writer analyzes and classifies basic translation errors existing in current translation practice of Sichuan dish names. Each category of translation errors is explained with examples and causes for such errors are also studied. The writer also inherits predecessors' experience and summarizes the translation techniques of Sichuan cuisine which can keep its unique feature from the view of Skopotheries on the basic of its regulation, culture, feature and so on.

Key words: Skopotheries, Sichuan cuisine, translation.

摘要：

中国饮食文化内容丰富，菜品及名称繁多，目前川菜菜名翻译混乱，缺乏统一规范，导致各酒店的菜单翻译五花八门，使外国友人困扰。 翻译目的论是以人类行为主义为指导并且将翻译纳入人类行为主义的领域。因此，作者将目的论应用到川菜名的翻译，笔者对于常见的川菜菜名的误译，进行了分析和归类。通过大量例证，详细分析了各种误译的表现形式并对其原因进行了深刻的分析。笔者在吸取众多前辈经验的基础上，在目的论的指导下，从川菜菜名的命名规则，文化内涵以及特点能多角度的分析出发,总结出了能够最大限度的保留川菜特色的菜名翻译。

关键词：目的论；川菜菜名;翻译

1.Introduction
Sichuan cuisine has a long history, and is one of the Chinese treasures. Sichuan cuisine is originated in ancient China. Sichuan cuisine started in Shang. In the Tang and Song Dynasty, it developed again, and until the end of the Qing Dynasty, it got mature. Sichuan cuisine went through three thousand years and became one of the main schools in Chinese four major cuisines, enjoying a high reputation at home and abroad. Sichuan cuisine, rich and colorful, has diversified color, aromatic flavor, and excellent taste, cutting styles as its main features. With these characteristics, Sichuan cuisine is not only tasty but also a work of art for people to appreciate.