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.

CONTENTS

Abstract

摘要

1. Introduction.1

2. Dish Names2

2.1 Definition of Dish Names2

2.2 Functions of Dish Names2

2.3 The Classification and Origin of Dish Names2

2.4 The Features of Sichuan Dish Names3

3. Theoretical Framework of Skopostheries.4

4. English Translation of Sichuan Dish Names from the Skopostheries5

    4.1Literal Translation.5

4.2Free Translation.7

5.Conclusion.10

Bibliography

Acknowledgements.