| Acknowledgments | 第5-6页 |
| 摘要 | 第6-7页 |
| Abstract | 第7-8页 |
| Chapter 1 Introduction | 第11-15页 |
| 1.1 Significance of the Research | 第11-12页 |
| 1.2 Necessity for the Study | 第12页 |
| 1.3 Objectives of the Research | 第12-13页 |
| 1.4 Organization of the Thesis | 第13-15页 |
| Chapter 2 Literature Review | 第15-23页 |
| 2.1 Theoretical Foundations | 第15-20页 |
| 2.1.1 Theoretical basis of Cultural Translation | 第15-17页 |
| 2.1.2 Culture Translation Theory | 第17-19页 |
| 2.1.3 Reception Aesthetics Theory | 第19-20页 |
| 2.2 Previous Studies on English Translation of Chinese Dish Names | 第20-23页 |
| Chapter 3 Characteristics of Chinese Cuisine Culture | 第23-28页 |
| 3.1 Introduction of Chinese Cuisine Culture | 第23-24页 |
| 3.2 Characteristics of Chinese Cuisine Culture | 第24-28页 |
| 3.2.1 Extensive Selection of Ingredients | 第24-25页 |
| 3.2.2 Exquisite Cutting Skills | 第25页 |
| 3.2.3 Attention to Duration and Heating | 第25-26页 |
| 3.2.4 Unique Cooking Skills | 第26页 |
| 3.2.5 Exceptional Foodstuff Carving, Garnishing and Setting | 第26页 |
| 3.2.6 Graceful Sentiment | 第26-28页 |
| Chapter 4 Exiting Problems in English Translation of Chinese Dish Names | 第28-34页 |
| 4.1 Problems in the Existing English Translation | 第28-31页 |
| 4.1.1 Multiple Translations for One Dish Name | 第28-29页 |
| 4.1.2 Unclear Choices of Terms | 第29页 |
| 4.1.3 Queasiness due to the Tokens in English Versions | 第29页 |
| 4.1.4 Wrong Choices of Translation Methods | 第29-31页 |
| 4.2 Causes | 第31页 |
| 4.3 Principles for English Translation of Chinese Dish Names | 第31-34页 |
| 4.3.1 Correct Understanding of the Original Dish Names | 第32页 |
| 4.3.2 Transmitting of Aesthetic Values | 第32页 |
| 4.3.3 Considering of Cultural Elements | 第32-34页 |
| Chapter 5 Suggested Translation Methods for Different Categories | 第34-46页 |
| 5.1 Literal Translation（Strategies for translating descriptive dish names） | 第34-39页 |
| 5.1.1 Names with major ingredients | 第34-35页 |
| 5.1.2 Names with cooking methods | 第35-36页 |
| 5.1.3 Names with shape or flavor | 第36-37页 |
| 5.1.4 Names including Cooking Utensils | 第37页 |
| 5.1.5 Names concerning cultural Background | 第37-39页 |
| 5.2 Free Translation (Strategies for translating image-telling dish names) | 第39-44页 |
| 5.2.1 Names with Numbers | 第40页 |
| 5.2.2 Auspicious Names | 第40-41页 |
| 5.2.3 Names with Rhetoric Sense | 第41-43页 |
| 5.2.4 Names Concerning Chinese Medicinal Foods | 第43页 |
| 5.2.5 Names Concerning Chinese Legends or Poems | 第43-44页 |
| 5.3 Transliteration (Strategies for Chinese-featured Names) | 第44-46页 |
| Chapter 6 Conclusion | 第46-49页 |
| 6.1 Major Work of the Research | 第46-47页 |
| 6.2 Implications | 第47页 |
| 6.3 Limitations of the Present Study and Suggestions for Further Research | 第47-49页 |
| Bibliography | 第49-51页 |
