| Introduction | 第1-11页 |
| Chapter 1 Literature Review and Relevant Data | 第11-24页 |
| 1．1 Susan Bassnett's Cultural Translation Theory | 第11-12页 |
| 1．2 Literal Translation & Free Translation | 第12-17页 |
| 1．2．1 Definitions of Literal Translation & Free Translation | 第12-16页 |
| 1．2．2 Socio-intercultural Implications of Literal Translation and Free Translation | 第16-17页 |
| 1．3 Foreignization & Domestication | 第17-20页 |
| 1．4 Relationship Between the Two Couples of Terms | 第20-21页 |
| 1．5 Relevant Studies | 第21-22页 |
| 1．6 Data Presentation and Explanations | 第22-24页 |
| Chapter 2 Translatability of Chinese Dishes and Problems in the Existing English Translation | 第24-34页 |
| 2．1 Chinese Dishes and Their Translability | 第24-28页 |
| 2．1．1 Classification of Chinese Dishes | 第24-26页 |
| 2．1．2 Translatability of Chinese Dish and Food Names | 第26-28页 |
| 2．2 Problems Found in the English Translation of Chinese Dish and Food Names | 第28-30页 |
| 2．2．1 Problems in the Existing English Translation | 第28-30页 |
| 2．2．2 Causes of the Problems | 第30页 |
| 2．3 Cultural Motivation and Translation Strategies | 第30-34页 |
| 2．3．1 Factors Influencing the Choice of Translation Strategies | 第30-31页 |
| 2．3．2 Cultural Motivation of Translation Strategies | 第31-34页 |
| Chapter 3 Suggested Translation Methods for Chinese Menu Translation and Their Cultural Reasons | 第34-44页 |
| 3．1 Literal Translation | 第34-37页 |
| 3．2 Literal Translation + Explanations or Addition of Related Words | 第37-39页 |
| 3．2．1 Literal Translation with Personal Names | 第38页 |
| 3．2．2 Literal Translation with Place Names | 第38-39页 |
| 3．2．3 Literal Translation with Cultural Explanations | 第39页 |
| 3．3 Free Translation | 第39-42页 |
| 3．3．1 Omission of the Jargons in the Chinese Dish Names and Transference of Mean | 第40页 |
| 3．3．2 Giving Up the Metaphor and Translating the Reality | 第40-42页 |
| 3．4 Free Translation + Literal Translation | 第42-43页 |
| 3．5 Zero Translation or Zero Translation + Notes | 第43-44页 |
| Chapter 4 Different Translations of Chinese Dishes over Different Periods and Reasons for the Differences | 第44-48页 |
| 4．1 Different Translations of Chinese Dishes and Foods Over Different Periods And Their Reasons | 第44-46页 |
| 4．2 Analysis of the Historical Develpoment From a Cultural Perspective | 第46-48页 |
| Conclusion | 第48-50页 |
| 1． Concluding Remarks | 第48-49页 |
| 2． Suggestions for Further Research | 第49-50页 |
| Bibliography | 第50-52页 |
