川菜菜品英译及其文化传播策略

English Translation of Sichuan Cuisine and its Cultural Communication Strategy

川菜,作为八大菜系之一,素来享有"一菜一格,百菜百味"的美誉。它即肩负着传播川菜文化的重任,同时也背负着传播中国文化的重担。本文就川菜文化传播策略进行相关研究,认为川菜的传播,必须得以传播川菜特色文化为首要目的,将川菜菜品英译名作为文化传播基础,通过创立文化品牌,与他国本土特色进行创新结合,以达到将川菜文化中的优质精华发扬光大的最终目的。

Sichuan cuisine, as one of the eight major cuisines, has always enjoyed the reputation of "one dish, one pattern, one hundred dishes, one hundred flavors". It not only shoulders the responsibility of spreading Sichuan cuisine culture, but also carries the burden of spreading Chinese culture. This paper studies the dissemination strategies of Sichuan cuisine culture, and believes that the dissemination of Sichuan cuisine must carry forward the characteristic of Sichuan cuisine. The translation of Sichuan cuisine’s English name is the foundation of cultural communication. Through the creation of cultural brand, we can combine the innovation with other local characteristics to achieve the ultimate goal of developing the best quality of Sichuan cuisine.