| Acknowledgements | 第5-6页 |
| Abstract | 第6页 |
| 摘要 | 第7-9页 |
| Project Description | 第9-13页 |
| Source Text/Target Text | 第13-61页 |
| Chapter I Introduction | 第61-67页 |
| 1.1 Hunan Food Culture and Naming Characteristics in Hunan Folk Customs andCultures | 第61-64页 |
| 1.2 Western Food Culture and Naming Characteristics | 第64页 |
| 1.3 Current Researches on C-E Translation of Chinese Food Names | 第64-67页 |
| Chapter II Problems in C-E Translation of Hunan Food Names | 第67-71页 |
| 2.1 Vacancy of Equivalence of Hunan Food Cultural Words | 第67-68页 |
| 2.2 Obscure Expression of Culinary Terms | 第68-69页 |
| 2.3 Loss of Cultural Connotations | 第69-71页 |
| Chapter III C-E Translation Strategies of Hunan Food Names | 第71-79页 |
| 3.1 Conservation of Local Food Cultural Words | 第71-73页 |
| 3.2 Specialization or Substitution of Culinary Terms | 第73-76页 |
| 3.3 Compensation for Cultural Connotations in Local Food | 第76-79页 |
| Chapter IV Conclusion | 第79-81页 |
| Bibliography | 第81-82页 |
