中文摘要：中国的饮食文化历史悠久，从清代开始八代菜系应运而生。其中，浙菜美名远扬，逐渐为人们的所熟知。越来越多的外国人爱上了浙江菜，因而浙菜名称的翻译也显得越来越重要。然而浙江菜命名多变，许多菜名具有深刻的文化内涵，给翻译工作带来巨大困难。这篇文章将用浙江菜名作为案例分析，以给各式各样的浙菜名进行分类，从目的论的角度分析浙江菜名的翻译。并因此提出一些菜名翻译的技巧与方法。由于每种菜名的翻译目的不同，用料、烹调方法等也不同，每一种菜名类别的翻译方法都不一样。无论选用什么翻译方法，在目的论的视角下，最根本的标准是要满足读者的需求。只要达到了翻译目的，翻译成果就是可信成功的。

关键词：菜肴翻译； 目的论；翻译方法；浙

Contents

Abstract

中文摘要

1. Introduction-1

1.1 The Background of the Research-1

1.2 The Significance of the Research-1

1.3 The Purpose of the Research-2

1.4 The Organization of the Research-2

2. Literature Review-..3

2.1 Skopos Theory-3

2.1.1 History and Development-3

2.1.2 Related Studies from the Perspective of Skopos Theory-4

3. Studies on the Translation of Names of Chinese Dishes ⸻ A Case Study on Zhejiang Cuisines-.6

3.1 Classification of Zhejiang Cuisines-6

3.1.1 Dish with Realistic Name-6

3.1.2 Dish with Ideographic Name-6

3.1.3 Dish with Realistic and Ideographic Name-6

3.2 Principles of the Translation of Zhejiang Cuisine Names-7

3.2.1 The Skopos Rule-7

3.2.2 The Coherence Rule-7

3.3.3 The Fidelity Rule-7

4. The Translation of the Names of Zhejiang Cuisines-..9

4.1. Literal Translation-9

4.1.1 Dishes named after ingredients-9

4.1.2 Dishes named after taste-10

4.1.3 Dishes named after cooking methods-10

4.1.4 Dish named after cooking utensils-11

4.2 Free Translation-12

4.2.1 Dishes named after people’ names-12

4.2.2 Dishes named after place names-12

4.2.3 Dishes named after historical allusions-13

4.2.4 Local dialectic language-14

5. Conclusion.15

References