Abstract With the increasing development of culture communication between China and other foreign countries, a growing group of people have been started to pay more attention to Chinese traditional food culture。 Huaiyang Cuisine, which is ranked as the first of China’s eight big cuisines, is naturally an inseparable part of Chinese traditional food culture。 When it comes to a state banquet, Huaiyang Cuisine is often serves as the first choice for international dignitaries。 Consequently, with the intention to better spread Chinese traditional food culture, the translation of Huaiyang Cuisine names becomes the fatal point。 Based on Liu Zhongde’s translation strategy of Faithfulness, Expressiveness and Closeness, this thesis combines the three aspects of his theory with the translation methods of Huaiyang Cuisine names, aims to provide a better understanding about Huaiyang Cuisine to the target receivers and improve the international reputation of its culture。73548

Keywords: Huaiyang Cuisine; Faithfulness, Expressiveness and Closeness; translation strategy

摘要随着中外文化交流日益加深，开始关注中国传统饮食文化的人数也与日俱增。作为中国八大菜系之一的淮扬菜系，自然是我国饮食文化中不可或缺的组成部分，同时也经常在国宴中被用来招待外宾。因此，为了更好的将中国传统饮食文化传播出去，淮扬菜名的翻译成了至关重要的一点。本文以刘重德先生“信达切”的翻译原则为基础，将其原则的三个方面与淮扬菜名的翻译策略结合，对淮扬菜名的翻译进行分析，希望能够让目的语接受者更好地理解其含义，提高淮扬菜的国际知名度。

毕业论文关键词：淮扬菜；“信达切”；翻译策略

Contents

1。 Introduction 1

2。 Literature Review 2

3。 Existing Problems in Translation of Huaiyang Cuisine 3

3。1 Some common problems 3

3。2 Some culture-related problems 4

4。 Liu Zhongde’s Three Principles 5

4。1 Introduction of Faithfulness, Expressiveness and Closeness 5

4。2 Feasibility of analyzing Huaiyang Cuisine names 5

5。 Translation Methods under Liu’s Three Principles 5

5。1 Literal translation 6

5。2 Liberal translation 7

5。3 Transliteration 9

5。4 Annotation 10

5。5 Quotation 10

6。 Conclusion 11

Works Cited 12

1。 Introduction 

China’s time-honored history, vast territory and extensive contact with other nations and cultures have given birth to the distinctive Chinese culinary art。 After several thousand years of development and improvement, Chinese cuisine now ranks among the world’s finest culinary schools with its exquisite culinary traditions and profound cultural implications。论文网

Nowadays, Chinese food culture has been an important part of Chinese traditional culture。 Traditional food can reflect a nation’s cultural and historical characteristics, which is the base of living。 From ancient times, Chinese people have paid much attention to food。 As is known to all, Chinese food has been pided into eight regional cuisines due to the local characteristics including Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine, Huaiyang Cuisine, Zhejiang Cuisine, Hunan Cuisine and Anhui Cuisine。