Strategies Of English Translation About Chinese Dishes Based On Skopostheorie

Chinese food culture is of extensive knowledge and profound scholarship. The selecting materials, making and naming of it all reflect the unique Chinese culture. So, the right English translation of Chinese dishes plays a very important role in spreading Chinese food culture. Translating Chinese dishes is not only the transformation of languages, but also the transformation of culture.According to Skopostheorie, translation is not just the language transformation of one-to-one owing to the culture and values are not the same between the target language countries and the source language country. Translation should achieve the transmission of trans-cultural. Also due to the cultural differences between the Eastern and Western worlds, the translation of Chinese dishes is hardly to achieve the perfect symmetry on referential meaning, associative meaning and pragmatic meaning. So translators must find the right translation approaches which can inspire the readers with the same or similar associations. In this way, the culture of Chinese food can be put across properly. And finally, it can achieve the aim of translation. Based on Skopostheorie, there are three aims of translation:selecting a translation method to show the features of translation; achieving the intercultural communication of two countries; and making money for translators. Among them, achieving intercultural communication is the most important. The translation of Chinese dishes is not only the process of translating from one language into another language, but also one culture to another culture. Moreover, the Skopostheorie believes that the translation purpose should run through all translation process. And then choose those right translation methods. This can reducing the deficit of traditional translation. Chinese food culture is broad and profound, and most western diners could not understand it very well. To achieve translation purpose, translators should obey three points during translating Chinese dishes. First, figure out the origin of those names of dishes. Second, take into account the differences in Chinese culture and Western culture. And finally, think over the need, interest and receptivity of the users. Skopostheorie provides theoretical support for translating the name of Chinese dishes.This thesis analyzes the translation strategies of English translation of Chinese dishes is under the guidance of Skopostheorie, which is based on the procedure description and processing of Food Cases of Identifying Chinese Cooking Technician and combines with specific cases. At the same time, the author summarizes her awareness of professional translation. The author hopes that this thesis could play a role of inspiration and reference to the following MTI students and those researchers of English translation of Chinese dishes.