| Acknowledgements | 第1-5页 |
| Abstract | 第5-6页 |
| 摘要 | 第6-10页 |
| Introduction | 第10-13页 |
| ·Research Background | 第10-11页 |
| ·Research Objectives | 第11页 |
| ·Research Methodology | 第11-12页 |
| ·Contents of the Thesis | 第12页 |
| ·Summary | 第12-13页 |
| Chapter One the Existing Problems in the Translation of the Chinese Menu | 第13-17页 |
| ·Menu Translation | 第13-14页 |
| ·Definitions of Menu Translation | 第13页 |
| ·Three Key Elements of Menu Translation | 第13-14页 |
| ·Recent Studies related with Chinese Menu Translation | 第14-15页 |
| ·Existing Problems in Chinese Menu Translation | 第15-16页 |
| ·Summary | 第16-17页 |
| Chapter Two Possible Causes of the Problems in the Translation of Chinese Menu | 第17-28页 |
| ·Differences of Means of Thought and Expressing Methods | 第17-21页 |
| ·Differences of the Means of Thinking | 第17-18页 |
| ·Thinking Patterns of the Western Nations | 第17-18页 |
| ·Thinking Patterns of the Chinese Nation | 第18页 |
| ·The Differences of Means of Expressing Methods | 第18-21页 |
| ·Paratactic and Hypotactic | 第18-19页 |
| ·Morphology and Non-morphology | 第19页 |
| ·Accumulation and Reconstruction | 第19-20页 |
| ·Artistry and Scientificalness | 第20-21页 |
| ·Psychological Elements | 第21-23页 |
| ·The Psychological Elements about Health | 第21-22页 |
| ·The Psychological Elements about Association | 第22-23页 |
| ·The Psychological Elements about Nation and Religion | 第23页 |
| ·Different Aesthetics of English and Chinese | 第23-25页 |
| ·Originals of Chinese Cuisines | 第23-25页 |
| ·Differences of the Aesthetical Customs of China and Western Nations | 第25页 |
| ·Translators’ Qualities to Menu Translation | 第25-27页 |
| ·Cultural Background | 第25-26页 |
| ·Degree of Education | 第26页 |
| ·Capacity of Understanding | 第26-27页 |
| ·Language Performance | 第27页 |
| ·Summary | 第27-28页 |
| Chapter Three Possible Solutions to the Problems in the Translation of Chinese Menu | 第28-57页 |
| ·Characteristics of Chinese Cuisine | 第28-29页 |
| ·Various Colors | 第29页 |
| ·Inviting Flavor | 第29页 |
| ·Superb Taste | 第29页 |
| ·Abundant Sources of Chinese Cuisine | 第29-32页 |
| ·Shandong Cuisine | 第30页 |
| ·Guangdong Cuisine | 第30页 |
| ·Sichuan Cuisine | 第30页 |
| ·Jiangsu Cuisine | 第30-31页 |
| ·Shanghai Cuisine | 第31-32页 |
| ·Four Principles of Translation | 第32-38页 |
| ·Cultural Equivalence | 第33-34页 |
| ·Semantic Faithfulness | 第34-36页 |
| ·Readers' Acceptability | 第36-37页 |
| ·Functional Equivalence | 第37-38页 |
| ·Several Translation Methods of Chinese Menu | 第38-55页 |
| ·The Artistry of Wielding the Knife | 第40-41页 |
| ·Gastronomy | 第41-42页 |
| ·Translation Methods of Chinese Recipes | 第42-55页 |
| ·Method of “Ingredient First, Accessory Second” | 第42-44页 |
| ·Method of “Cooking Method First, Ingredients Second” | 第44-45页 |
| ·Method of “Shape/Flavor First, Ingredient Second” | 第45-46页 |
| ·Method of “Name of Place and Figure First, Ingredient Second” | 第46-48页 |
| ·Method of Literary Quotation | 第48-50页 |
| ·Method of Homophony | 第50-51页 |
| ·Method of Inverted Translation | 第51-52页 |
| ·Method of Pinyin Annotation | 第52-53页 |
| ·Method of Rhetoric | 第53-55页 |
| ·Summary | 第55-57页 |
| Chapter Four Conclusion | 第57-61页 |
| ·Summary | 第57-58页 |
| ·Significance of the Study | 第58-59页 |
| ·Limitations | 第59页 |
| ·Suggestions for Further Research | 第59-61页 |
| Bibliography | 第61-63页 |
