A study on English translation strategies of ethnic dishes from the perspective of intangible cultural heritage living inheritance——a case study of Yaowangfu in Guangxi
非遗活态传承视角下民族菜名英译策略研究——以广西瑶王府为例

摘要

在文旅深度融合与餐饮品牌国际化的背景下，民族菜名的翻译质量直接影响其跨文化传播效果。文章以广西民族餐饮品牌“瑶王府”为案例，针对其非遗菜品资源丰富但英文菜单缺失的现状，创造性地从非遗活态传承视角探讨民族菜名的英译原则与实践策略。文章指出，菜名翻译应遵循文化本真性、实用适配性与品牌协同性三原则，并提出音译加注、意译适配、文化补偿与信息层级呈现相结合的翻译策略体系，为民族非遗餐饮的国际传播与活态传承提供理论参考与实践路径。

Abstract

Against the backdrop of the in-depth integration of culture and tourism and the internationalization of catering brands, the translation quality of ethnic dish names exerts a direct impact on their cross-cultural communication effects. Taking Yaowangfu (Yao Royal Palace), a well-known ethnic catering brand in Guangxi, as the research case, and in response to the current situation where the brand boasts abundant intangible cultural heritage (ICH) dishes yet lacks an English menu, this paper innovatively explores the English translation principles and practical strategies of ethnic dish names from the perspective of ICH living inheritance. It is pointed out that the translation of dish names should abide by the three principles of cultural authenticity, practical adaptability and brand synergy. Furthermore, the paper proposes an integrated translation strategy system featuring transliteration with annotations, adaptive free translation, cultural compensation and hierarchical information presentation. This provides theoretical references and practical approaches for the international dissemination and living inheritance of ethnic ICH cuisine.