| ACKNOWLEDGEMENTS | 第5-6页 |
| ABSTRACT | 第6-7页 |
| 摘要 | 第8-14页 |
| CHAPTER ONE INTRODUCTION | 第14-20页 |
| 1.1 Rationale of the Present Study | 第14-16页 |
| 1.2 Objectives and Methodology of the Study | 第16-18页 |
| 1.2.1 Research Questions | 第17页 |
| 1.2.2 Research Methodology | 第17-18页 |
| 1.3 Research Significance | 第18页 |
| 1.4 Outline of the Thesis | 第18-20页 |
| CHAPTER TWO RELEVANT STUDIES ON CHINESE DISH NAMES TRANSLATION | 第20-32页 |
| 2.1 Previous Studies on Existing Translations of Chinese Dish Names | 第20-28页 |
| 2.1.1 Previous Studies on Methods for Translating Chinese Dish Names | 第21-24页 |
| 2.1.2 Previous Studies on Principles for Translating Chinese Dish Names | 第24-26页 |
| 2.1.3 Previous Studies on Features of Chinese Dish Names | 第26-27页 |
| 2.1.4 Previous Studies on Problems in Chinese Dish Names Translation | 第27-28页 |
| 2.2 Studies on Existing Dictionaries of Chinese Dish Names | 第28-29页 |
| 2.3 Categorization and Translating Chinese Dish Names | 第29-30页 |
| 2.4 Summary | 第30-32页 |
| CHAPTER THREE19DIFFERENCE BETWEEN CHINESE AND ENGLISH DISHES AND NAMING RULES OF CHINESE DISHES | 第32-44页 |
| 3.1 Difference Between Chinese and English Dishes | 第32-37页 |
| 3.1.1 Difference Between Chinese and English Cuisine Cultures | 第32-33页 |
| 3.1.2 Differences Between Chinese and English Raw Materials | 第33-35页 |
| 3.1.3 Differences Between Chinese and English Cooking Means | 第35-37页 |
| 3.2 Naming Rules of Chinese Dishes | 第37-43页 |
| 3.2.1 Dish Names after Ingredients and Cooking Methods | 第39-42页 |
| 3.2.3 Dish Names after Chinese Medicinal Herbs | 第42页 |
| 3.2.4 Dish Names after Personal/Geographic Name | 第42-43页 |
| 3.2.5 Dish Names with Numbers | 第43页 |
| 3.3 Summary | 第43-44页 |
| CHAPTER FOUR CURRENT TRANSLATING METHODS AND PROBLEMS FOR TRANSLATING CHINESE DISH NAMES | 第44-62页 |
| 4.1 Current Methods for Translating Chinese Dish Names | 第44-50页 |
| 4.1.1 Literal Translating Method | 第45-46页 |
| 4.1.2 Free Translating Method | 第46-49页 |
| 4.1.3 Transliteration Method | 第49-50页 |
| 4.2 Problems with Current Chinese Dish Names Translation | 第50-57页 |
| 4.2.1 Various English Versions for One Chinese Dish | 第51-55页 |
| 4.2.2 Unclear Choice of Cooking Terms | 第55-56页 |
| 4.2.3 Wrong Translations Due to Misunderstanding of the Dishes | 第56-57页 |
| 4.2.4 Insufficient Research on Chinese Dish Names Translations | 第57页 |
| 4.3 Problems in Existing Dictionaries of Chinese Dish Names | 第57-61页 |
| 4.4 Summary | 第61-62页 |
| CHAPTER FIVE49LEXICOGRAPHICAL PRINCIPLES AND PATTERNS OF DEALING WITH DISH NAMES TRANSLATION | 第62-84页 |
| 5.1 Comprehensive Principles of Dictionaries of Chinese Dish Names | 第62-69页 |
| 5.1.1 Functional Principles of Dictionaries of Chinese Dish Names | 第62-64页 |
| 5.1.2 Structural Principles of Chinese Dish Names Dictionary | 第64-65页 |
| 5.1.3 Principles of Translating Chinese Dish Names | 第65-69页 |
| 5.2 Patterns of Translating Chinese Dish Names | 第69-78页 |
| 5.2.1 Translating Pattern 1: Main Ingredient+with+Minor Ingredient | 第70页 |
| 5.2.2 Translating Pattern 2: Main Ingredient+with/in+Sauce | 第70-72页 |
| 5.2.3 Translating Pattern 3: Cooking Method+Main Ingredient | 第72-73页 |
| 5.2.4 Translating Pattern 4: Cooking Method+Main Ingredient+with/and+Minor Ingredient | 第73-74页 |
| 5.2.5 Translating Pattern 5: Cooking Method+Main Ingredient+with/in+Sauce | 第74页 |
| 5.2.6 Translating Pattern 6: Cooking Method+Main Ingredient+with/and+Minor Ingredient+in/with+Sauce | 第74-75页 |
| 5.2.7 Translating Pattern7: Shape/Flavor＋Main ingredient | 第75-77页 |
| 5.2.8 Translating Pattern 8: Name of A Person or Place＋Main Ingredient | 第77页 |
| 5.2.9 Translating Pattern 9: Cooking Method＋Main Ingredient＋Name of APerson or Place＋Style | 第77-78页 |
| 5.3 Possible Solutions to Existing Chinese Dish Names in Dictionary | 第78-82页 |
| 5.3.1 Possible Solutions of Dealing with Definition Translation | 第78-79页 |
| 5.3.2 Possible Solutions of Dealing with Dishes with Several Translations..66 | 第79-82页 |
| 5.4 Summary | 第82-84页 |
| CHAPTER SIX CONCLUSION | 第84-86页 |
| 6.1 Major Findings | 第84页 |
| 6.2 Significance of the Study | 第84-85页 |
| 6.3 Limitations of the Study and Suggestions for Further Study | 第85-86页 |
| BIBLIOGRAPHY | 第86-91页 |
