| Acknowledgements | 第1-5页 |
| Abstract | 第5-7页 |
| 摘要 | 第7-9页 |
| Contents | 第9-11页 |
| Chapter One Introduction | 第11-15页 |
| ·Originality of the Thesis | 第11-12页 |
| ·Purpose and Significance of the Thesis | 第12-13页 |
| ·Organization of the Thesis | 第13-15页 |
| Chapter Two Literature Review | 第15-19页 |
| ·Relevant Studies at Home and Abroad | 第15-17页 |
| ·Translation in the Perspective of Adaptation Theory | 第17页 |
| ·Summary | 第17-19页 |
| Chapter Three Theoretical Framework | 第19-27页 |
| ·Jef Verschueren's Adaptation Theory | 第19-20页 |
| ·Key Notions of Adaptation Theory | 第20-21页 |
| ·Making choices | 第20页 |
| ·Variability, Negotiability and Adaptability | 第20-21页 |
| ·Four angles of investigation | 第21-25页 |
| ·Contextual Correlates of Adaptability | 第21-23页 |
| ·Structural Objects of Adaptability | 第23-24页 |
| ·Dynamics of Adaptability | 第24页 |
| ·Salience of the Adaptation Process | 第24-25页 |
| ·Pragmatics as a Functional Perspective | 第25-26页 |
| ·Summary | 第26-27页 |
| Chapter Four Features of Chinese Dishes and Problems in the Current English Translation of Chinese Dishes | 第27-42页 |
| ·Features of Chinese Dishes | 第27-34页 |
| ·Materials of Chinese Dishes | 第27-29页 |
| ·Cutting styles of Chinese Dishes | 第29页 |
| ·Cooking techniques of Chinese Dishes | 第29-30页 |
| ·Duration and Degree of Heating Food | 第30页 |
| ·Blending Condiments of Chinese Dishes | 第30-31页 |
| ·Features of the Names of Chinese Dishes | 第31-34页 |
| ·Constitutions of the Names | 第31-32页 |
| ·Rules of Naming Dishes | 第32-34页 |
| ·Problems in the Current English Translation of Chinese Dishes | 第34-37页 |
| ·Failure in Transferring the Information of Original Dish Names | 第34-35页 |
| ·Queasiness due to the Tokens in the English Versions | 第35-36页 |
| ·Multiple Translated Versions for One Dish | 第36-37页 |
| ·Causes of the Problems in the Current English Translation of Chinese Dishes | 第37-40页 |
| ·Cultural Differences between China and western countries | 第38-40页 |
| ·Differences between Chinese and Western Cooking Habits | 第40页 |
| ·Summary | 第40-42页 |
| Chapter Five The Widely Accepted Strategies and Approaches to English Translation of Chinese Dish Names in the Perspective of Adaptation Theory | 第42-55页 |
| ·Literal Translation in the Perspective of Adaptation Theory | 第42-47页 |
| ·Literal Translation | 第43-46页 |
| ·Literal Translation plus Explanation | 第46-47页 |
| ·Free Translation in the Perspective of Adaptation Theory | 第47-50页 |
| ·Free Translation | 第47-50页 |
| ·Free Translation plus Explanation | 第50页 |
| ·Literal Translation plus Free Translation in the Perspective of Adaptation Theory | 第50-51页 |
| ·Transliteration in the Perspective of Adaptation Theory | 第51-54页 |
| ·Transliteration | 第52-53页 |
| ·Transliteration plus Explanation | 第53-54页 |
| ·Summary | 第54-55页 |
| Chapter Six Conclusion | 第55-57页 |
| ·Research Findings | 第55页 |
| ·Implications | 第55-56页 |
| ·Limitations | 第56-57页 |
| Works Cited | 第57-60页 |
| Publications | 第60页 |
