| Abbreviations | 第4-5页 |
| 摘要 | 第5-6页 |
| Abstract | 第6页 |
| Chapter One Introduction | 第10-14页 |
| 1.1 Research Background | 第10-11页 |
| 1.2 Research Methodology | 第11页 |
| 1.3 Research Questions | 第11-12页 |
| 1.4 Purposes and Significance of the Study | 第12-13页 |
| 1.5 Layout of the Thesis | 第13-14页 |
| Chapter Two Literature Review | 第14-20页 |
| 2.1 Studies on Translation of Hong Lou Meng | 第14-15页 |
| 2.2 Studies on Dietetic Culture in Hong Lou Meng | 第15-16页 |
| 2.3 Studies on Translation of Dietetic Culture in Hong Lou Meng | 第16-18页 |
| 2.4 Achievements and Limitations | 第18-20页 |
| Chapter Three Theoretical Framework | 第20-25页 |
| 3.1 Background and Development of FE Theory | 第20-21页 |
| 3.2 Contents of FE Theory | 第21-23页 |
| 3.3 Essence of FE Theory | 第23-24页 |
| 3.4 Merits and Demerits | 第24-25页 |
| Chapter Four Classification of the Dietetic Words as the Study Objects in Hong Lou Meng164.1 Dishes | 第25-34页 |
| 4.2 Soups | 第29-30页 |
| 4.3 Porridge | 第30页 |
| 4.4 Snack Foods | 第30-32页 |
| 4.5 Summery | 第32-34页 |
| Chapter Five Analysis of the Dietetic Words Translation in Hong Lou Meng on Functional Equivalence Theory | 第34-57页 |
| 5.1 Dietetic Words Named by Materials | 第35-46页 |
| 5.1.1 Dietetic Words Named by Materials in Dishes | 第35-38页 |
| 5.1.2 Dietetic Words Named by Materials in Soups | 第38-40页 |
| 5.1.3 Dietetic Words Named by Materials in Porridge | 第40-42页 |
| 5.1.4 Dietetic Words Named by Materials in Snack Foods | 第42-46页 |
| 5.2 Dietetic Words Named by Cooking Techniques | 第46-53页 |
| 5.2.1 Dietetic Words Named by Cooking Techniques in Dishes | 第46-50页 |
| 5.2.2 Dietetic Words Named by Cooking Techniques in Snack Foods | 第50-53页 |
| 5.3 Dietetic Words Named by Allusion | 第53-55页 |
| 5.4 Summary | 第55-57页 |
| Chapter Six Conclusion | 第57-59页 |
| 6.1 Major Findings | 第57页 |
| 6.2 Limitations of the study | 第57-59页 |
| Acknowledgements | 第59-60页 |
| References | 第60-63页 |
| Academic Achievements | 第63页 |
