| 摘要 | 第4-5页 |
| ABSTRACT | 第5-6页 |
| Contents | 第7-9页 |
| Chapter1 Introduction | 第9-12页 |
| 1.1 Background of the Thesis | 第9页 |
| 1.2 Purpose of the Thesis | 第9-10页 |
| 1.3 Overview of the Thesis | 第10-12页 |
| Chapter2 Literature Review | 第12-17页 |
| 2.1 Study Status at Home | 第12-14页 |
| 2.2 Study Status Abroad | 第14-15页 |
| 2.3 The Deficiencies and the Development Trends | 第15-16页 |
| 2.3.1 The Deficiencies | 第15-16页 |
| 2.3.2 The Development Trends | 第16页 |
| Summary of the Chapter | 第16-17页 |
| Chapter 3 The Characteristics of Sichuan Cuisine | 第17-29页 |
| 3.1 Cultural and Linguistic Characteristic in Sichuan Cuisine | 第17-24页 |
| 3.1.1 The Doctrine of the Golden Mean and Balance of Expression | 第18-19页 |
| 3.1.2 Aesthetic Terminology | 第19-20页 |
| 3.1.3 The Concept of the Harmony Between the Heaven and Man | 第20-21页 |
| 3.1.4 The Cuisines Named According to Inventors’ Names | 第21-22页 |
| 3.1.5 The Cuisines Named According to Historical Stories and Legends | 第22-23页 |
| 3.1.6 The Cuisines Named by Classical Cultural Cities and Beauty Spots | 第23页 |
| 3.1.7 The Cuisines with Dialectical Features | 第23-24页 |
| 3.2 Characteristics of its Craftsmanship | 第24-27页 |
| 3.2.1 The Regional Characteristic Ingredients | 第24-25页 |
| 3.2.2 The Regional Characteristic Flavors | 第25-26页 |
| 3.2.3 A Wide Range of Cooking Methods | 第26-27页 |
| Summary of the Chapter | 第27-29页 |
| Chapter 4 Theoretical Foundation of English Translation of Sichuan Cuisine | 第29-35页 |
| 4.1 The Overview of Functionalist Skopos Theory | 第29-31页 |
| 4.2 Katharina Reiss and Hans. J. Vermeer’s Theory | 第31-33页 |
| 4.2.1 Katharina Reiss’s Text Typology | 第31-32页 |
| 4.2.2 Hans. J. Vermeer’s Skopos Theory | 第32-33页 |
| Summary of the Chapter | 第33-35页 |
| Chapter 5 Translating Methods | 第35-51页 |
| 5.1 Assortment of Sichuan Cuisine | 第35-36页 |
| 5.2 English Translation of Sichuan Cuisine | 第36-49页 |
| 5.2.1 The Rules of English Translation of Sichuan Cuisine | 第36-41页 |
| 5.2.2 Translation Methods under the Perspective of Functionalist Skopos Theory | 第41-47页 |
| 5.2.3 The Issues for Attention in the Process of the English Translation | 第47-49页 |
| Summary of the Chapter | 第49-51页 |
| Chapter 6 Conclusion | 第51-54页 |
| References | 第54-59页 |
| Acknowledgements | 第59页 |
