| 摘要 | 第5-6页 |
| Abstract | 第6页 |
| Chapter 1 Introduction | 第8-12页 |
| 1.1 Research Background | 第8-10页 |
| 1.2 Significance of the Report | 第10-11页 |
| 1.3 Structure of the Report | 第11-12页 |
| Chapter 2 Description of Translation Process | 第12-21页 |
| 2.1 Preparation Before the Translation | 第12-16页 |
| 2.1.1 Understanding of the Source Text | 第12-13页 |
| 2.1.2 Theoretical Guidance of Cultural Translation | 第13-16页 |
| 2.2 Translation Process | 第16-19页 |
| 2.2.1 Analysis of Language and Cultural Features of Source Text | 第16-17页 |
| 2.2.2 Reading of Parallel Texts and Related Cultural Materials | 第17-19页 |
| 2.2.3 Translation Tools | 第19页 |
| 2.3 Proofreading | 第19-21页 |
| Chapter 3 Case Analysis | 第21-39页 |
| 3.1 Difficulties in Translation | 第21-24页 |
| 3.1.1 Translation of Culture-bound Words or Cultural Atmosphere in GuilinDish Names | 第21-23页 |
| 3.1.2 Translation of Cooking Terms and Names of Ingredients and Seasoning inGuilin Culinary Arts | 第23页 |
| 3.1.3 Translation of Proper Nouns in Guilin Eating Customs | 第23-24页 |
| 3.2 Translation Methods for Difficulties | 第24-39页 |
| 3.2.1 Concretization | 第25-32页 |
| 3.2.2 Extension | 第32-35页 |
| 3.2.3 Equivalence | 第35-39页 |
| Conclusion | 第39-40页 |
| References | 第40-42页 |
| Acknowledgements | 第42-43页 |
| APPENDIX A 翻译实践 | 第43-84页 |
