| Acknowledgements | 第4-5页 |
| Abstract | 第5-6页 |
| 摘要 | 第7-10页 |
| Introduction | 第10-14页 |
| Chapter One Literature Review | 第14-20页 |
| 1.1 Cultural Translation | 第14-17页 |
| 1.1.1 Previous Researches on Cultural Translation Abroad | 第14-15页 |
| 1.1.2 Previous Researches on Cultural Translation at Home | 第15-17页 |
| 1.2 Previous Researches on the English Translation of Chinese Dish Names | 第17-20页 |
| Chapter Two Theory of Intercultural Communication | 第20-28页 |
| 2.1 Introduction of Intercultural Communication | 第20-24页 |
| 2.1.1 Origin and Development of Intercultural Communication | 第20-22页 |
| 2.1.2 Definition of Intercultural Communication | 第22页 |
| 2.1.3 Effectiveness of Intercultural Communication | 第22-24页 |
| 2.2 Intercultural Communication and Translation | 第24-28页 |
| 2.2.1 Functions of Translation in Intercultural Communication | 第24-25页 |
| 2.2.2 Factors Influencing Translation in Intercultural Communication | 第25-28页 |
| Chapter Three Overview of Chinese Dish Names | 第28-38页 |
| 3.1 Features of Chinese Dish Names | 第28-32页 |
| 3.1.1 Linguistic Features | 第28-30页 |
| 3.1.1.1 Four-character Structure Used in Chinese Dish Names | 第28-29页 |
| 3.1.1.2 Abbreviation Used in Chinese Dish Names | 第29页 |
| 3.1.1.3 Rhetorical Devices Used in Chinese Dish Names | 第29-30页 |
| 3.1.2 Cultural Features | 第30-32页 |
| 3.1.2.1 Reflection of Local Cultural Characteristics | 第30-31页 |
| 3.1.2.2 Allusions Used in Chinese Dish Names | 第31-32页 |
| 3.1.2.3 Auspicious Words Used in Chinese Dish names | 第32页 |
| 3.2 Classification of Chinese Dish Names | 第32-34页 |
| 3.2.1 Fact-telling Dish Names | 第32-33页 |
| 3.2.2 Culturally-loaded Dish Names | 第33-34页 |
| 3.3 Methods of Naming Chinese Dishes | 第34-38页 |
| 3.3.1 Cooking Method + Ingredient | 第34页 |
| 3.3.2 Flavor + Ingredient | 第34页 |
| 3.3.3 Region + Ingredient | 第34-35页 |
| 3.3.4 Inventor + Ingredient | 第35页 |
| 3.3.5 Numeral + Main ingredient | 第35页 |
| 3.3.6 Figurative Image + Ingredient | 第35页 |
| 3.3.7 Auspicious Words + Figurative Image | 第35-36页 |
| 3.3.8 Literary Allusion | 第36-38页 |
| Chapter Four Intercultural Communication Factors Influencing the English Translation ofChinese Dish Names | 第38-68页 |
| 4.1 Experiential-cultural Equivalence and the English Translation of Chinese Dish Names | 第38-44页 |
| 4.1.1 Case Study by Experiential-cultural Equivalence | 第39-43页 |
| 4.1.2 Summary | 第43-44页 |
| 4.2 High-context Culture and Low-context Culture and the English Translation of ChineseDish Names | 第44-52页 |
| 4.2.1 Case Study by High-context Culture and Low-context Culture | 第44-50页 |
| 4.2.2 Summary | 第50-52页 |
| 4.3 Cultural Vacancy and the English Translation of Chinese Dish Names | 第52-60页 |
| 4.3.1 Case Study by Cultural Vacancy | 第53-59页 |
| 4.3.2 Summary | 第59-60页 |
| 4.4 Sociolinguistic Transfer and the English Translation of Chinese Dish Names | 第60-68页 |
| 4.4.1 Case Study by Sociolinguistic Transfer | 第61-64页 |
| 4.4.2 Summary | 第64-68页 |
| Chapter Five Translation Methods for Chinese Dish Names from the Perspective ofIntercultural Communication | 第68-72页 |
| 5.1 Literal Translation in Terms of Experiential-cultural Equivalence | 第68-69页 |
| 5.2 Annotation in Terms of High-context Culture and Low-context Culture | 第69-70页 |
| 5.3 Transliteration with Annotation in Terms of Cultural Vacancy | 第70-71页 |
| 5.4 Free Translation with Annotation in Terms of Sociolinguistic Transfer | 第71-72页 |
| Conclusion | 第72-76页 |
| Bibliography | 第76-77页 |
