This study is designed to study Uighur diet culture and Chinese-English translation of its local food names. After deeply analyzing Uighur diet structure, content, pattern and nutrient functions of Uighur local foods, this study concludes several practical strategies based on Chinese-English translation of local food names, including functional equivalence and formal equivalence, domestication and foreignization, borrowing translation, transliteration, free translation and combination of transliteration and free translation. All strategies mentioned above are according to cultural comprehension, which maintains the originality of Sinkiang foods to widely spread Chinese food culture.
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