Abstract
Sichuan cuisine, one of the eight famous schools of Chinese cuisine, is popular at home and abroad. With the expanding cultural exchange between Chinese and Western food, the translation of Sichuan cuisine shows its importance. Based on the translation principles of literal translation, free translation, and transliteration, this paper studies the characteristics of the naming and translation of Sichuan cuisine and proposes corresponding translation methods. It is found that the translation strategy is related to the food name. The name of cuisines made up of main ingredients and cooking methods can be translated literally; those named without this information can use free translation; and local specialties can be translated by transliteration. This dissertation is conducive to spreading Sichuan cuisine worldwide.
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