| Acknowledgements | 第1-6页 |
| Abstract | 第6-8页 |
| 摘要 | 第8-11页 |
| Chapter One Introduction | 第11-14页 |
| ·Research Background | 第11-12页 |
| ·Research Objectives | 第12页 |
| ·Methodology | 第12-13页 |
| ·Contents of the Thesis | 第13-14页 |
| Chapter Two Literature Review | 第14-34页 |
| ·Literal Translation and Free Translation | 第14-18页 |
| ·Definitions of Literal Translation and Free Translation | 第14-16页 |
| ·Disputes over Literal Translation and Free Translation in China | 第16-18页 |
| ·Domestication and Foreignization | 第18-29页 |
| ·Definitions of Domestication and Foreignization | 第18-21页 |
| ·Debates on Domestication and Foreignization | 第21-27页 |
| ·Advantages and Limitations of Domestication and Foreignization | 第27-29页 |
| ·Differentiation between Literal Translation and Free Translation and Domestication and Foreignization | 第29-30页 |
| ·Relevant Studies on Chinese Menu Translation | 第30-34页 |
| Chapter Three Translation of Chinese Menu | 第34-41页 |
| ·Menu Translation | 第34-35页 |
| ·Definition of Menu Translation | 第34页 |
| ·Standards of Menu Translation | 第34-35页 |
| ·Problems in Existing Chinese Menu Translation | 第35-38页 |
| ·Problems in Existing Menu Translation | 第35-37页 |
| ·Causes of the Problems | 第37-38页 |
| ·Translatability of Chinese Dish Names | 第38-41页 |
| Chapter Four Characteristics of Chinese Cuisine and Dish Names and Translation Principles | 第41-65页 |
| ·Features of Chinese Cuisine | 第41-42页 |
| ·Diversified Colors | 第41-42页 |
| ·Aromatic Flavor | 第42页 |
| ·Excellent Taste | 第42页 |
| ·Rich Sources of Chinese Cuisine | 第42-45页 |
| ·Shandong Cuisine | 第43页 |
| ·Guangdong Cuisine | 第43页 |
| ·Sichuan Cuisine | 第43页 |
| ·Hunan Cuisine | 第43-44页 |
| ·Jiangsu Cuisine | 第44页 |
| ·Zhejiang Cuisine | 第44页 |
| ·Fujian Cuisine | 第44-45页 |
| ·Anhui Cuisine | 第45页 |
| ·Characteristics of Chinese Dish Names | 第45-52页 |
| ·Linguistic Feature | 第45-46页 |
| ·Semantic Feature | 第46-50页 |
| ·Rhetoric Feature | 第50-52页 |
| ·Translation as Inter-Cultural Communication | 第52-56页 |
| ·Principles of Translation | 第56-65页 |
| ·Principles of Following the Established Translations | 第56-58页 |
| ·Principle of Semantic Faithfulness | 第58-60页 |
| ·Principle of Cultural Equivalence | 第60-62页 |
| ·Principle of Functional Equivalence | 第62-63页 |
| ·Principle of Readers' Acceptability | 第63-65页 |
| Chapter 5 Application of Foreignization and Domestication in Chinese Menu Translation | 第65-80页 |
| ·Application of Foreignization | 第65-74页 |
| ·Literal translation | 第65-67页 |
| ·Literal Translation with Annotation | 第67-71页 |
| ·Literal Translation with Explanatory Phrase | 第71-72页 |
| ·Zero Translation or Zero Translation with Notes | 第72-74页 |
| ·Application of Domestication | 第74-78页 |
| ·Free Translation with Number | 第74-75页 |
| ·Free translation with Figurative Names | 第75-77页 |
| ·Cultural Substitution | 第77-78页 |
| ·Combination of Foreignization and Domestication | 第78-80页 |
| Chapter Six Conclusion | 第80-85页 |
| ·Summary | 第80-82页 |
| ·Significance of the Study | 第82-83页 |
| ·Limitations | 第83页 |
| ·Suggestions for Further Research | 第83-85页 |
| Bibliography | 第85-90页 |
