中式菜名的语言变异英译策略——以徽菜为例  

The Translation Strategies of Chinese Cuisine with Language Variation——A Case Study of Hui Cuisine

作　　者：周骞 Zhou Qian(School of Foreign Studies,Anhui Sanlian University,Hefei 230601,China)

机构地区：[1]安徽三联学院外语学院,安徽合肥230601

出　　处：《黄山学院学报》2021年第1期68-71,共4页Journal of Huangshan University

基　　金：安徽省人文社科重点科研项目(SK2017A0591);安徽省省级质量工程项目(2020xsxxkc170)。

摘　　要：以中式菜名中语言变异现象为视角,探究中式菜名英译策略。通过对徽菜中经典名菜的对比分析,证明生态翻译学理论可以应用到菜名翻译中。采取合适的菜名英译策略对提升中餐形象和增强对外宣传功能都具有积极作用。This paper,from the perspective of language variation in Chinese cuisine names,discusses the translation strategies of the names.And it makes a comparative analysis of the English versions of the classic dishes in Hui cuisine,proving that ecological translatology can be applied to the study of reci⁃pe translation.The correct translation strategies of Chinese cuisine names can play a positive role in pro⁃moting the image of Chinese cuisine and its foreign publicity.

关 键 词：中式菜名 语言变异 生态翻译学 

分 类 号：H315.9[语言文字—英语]