A Comparative Analysis of the English Translation of Sichuan Cuisine Dish Names in Enjoy Culinary Delights and SICHUAN (CHINA) CUISINE Under the Guidance of Skopos Theory

As one of the Eight Great Cuisines of China, Sichuan cuisine is renowned in international culinary culture for its unique flavors, diverse seasoning techniques, and varied naming conventions. However, the distinctive cultural background and intricate naming methods of Sichuan dishes pose significant challenges to their English translation. Currently, Enjoy Culinary Delights: The English Translation of Chinese Menus and SICHUAN (CHINA) CUISINE IN BOTH CHINESE AND ENGLISH are two authoritative works on the English translation of Sichuan dish names, yet they exhibit considerable differences in translation strategies. Guided by Hans Vermeer’s Skopos Theory, this paper conducts a comparative analysis of the English translations of Sichuan dish names in these two works, examining the effectiveness of their methods in terms of cultural transmission and functional realization. The findings reveal that translation strategies aligned with Skopos Theory contribute to improving the standardization of Sichuan dish name translations and provide theoretical support for the global dissemination of Sichuan cuisine and its culture.