Abstract
Sichuan cuisine is one of the eight major cuisines in China. It draws on the strengths of many families and forms the characteristics of “one dish, one style, and hundreds of dishes”. The culture of sichuan cuisine is extensive and profound. Under the background of the construction of ' the Belt and Road ' and the strategy of ' going out ' of Chinese culture, it is particularly important to understand and translate the cultural connotation of sichuan cuisine in order to make the translation of sichuan cuisine more faithful and reflect Chinese characteristics. Based on the cultural connotation of Sichuan cuisine names, exploring its effective translation strategies is conducive to promoting the wide spread and smooth acceptance of Chinese food culture in the world. The Skopos Theory opens up a new path for translation theory and provides a wide range of ideas and operability for translation practice.
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