| General Introduction | 第1-6页 |
| ChapterⅠLiterature Review | 第6-16页 |
| 1．1 The Limitof Translatability | 第6-8页 |
| 1．2 Equivalent Translation Theory | 第8-14页 |
| 1．2．1 Principles of Translation | 第8页 |
| 1．2．2 Translation Equivalence Theory in USSR | 第8-10页 |
| 1．2．3 EugeneA．Nida:Dynamic Equivalence and Functional Equivalence | 第10-12页 |
| 1．2．4 JiDi:Equivalent Effect Translation Theory | 第12-14页 |
| 1．3 Harmony Theory | 第14-15页 |
| 1．4 Lawrence Venuti:Foreignization | 第15-16页 |
| ChapterⅡThe Translatability Limit of the Language Styleof Tea House | 第16-35页 |
| 2．1 The Relative Untranslatability of Beijing Flavor | 第18-28页 |
| ·The Translatability Limit of Culture-specified Expressions | 第28-30页 |
| 2．3 The Relative Untranslatability of Some Special Expressions Vestedwith Distinctive Chinese Linguistic Characteristics | 第30-33页 |
| 2．4 The Translatability of English Words Mixed in the Source Text | 第33-35页 |
| Chapter Ⅲ Possibility of Equivalent Effect Translation of Language Styleof Tea House | 第35-56页 |
| 3．1 The Equivalent Translation of Beijing Dialect | 第39-50页 |
| 3．2 The Equivalent Effect Translation of Culture-specified Expressions | 第50-51页 |
| 3．3 The Equivalent Effect Translation of Expressions Vestedwith Distinctive Chinese Linguistic Characteristics | 第51-54页 |
| 3．4 The Equivalent Effect Translation of English Words Mixedin the Source Text | 第54-56页 |
| Chapter Ⅳ Conclusion | 第56-59页 |
| 4．1 Conclusions Concerning the Equivalent Effect Translation of Language Style of Tea House | 第56-58页 |
| 4．2 Limitations of the Thesis | 第58-59页 |
| Bibliography | 第59-61页 |
| Appendix | 第61-64页 |
