| Abstract | 第1-6页 |
| Abstract in Chinese | 第6-7页 |
| Table of Contents | 第7-9页 |
| Chapter One Introduction | 第9-12页 |
| ·Stimulus of the Research | 第9页 |
| ·Significance of the Research | 第9-10页 |
| ·Data and Methodology | 第10-11页 |
| ·Structure of the Thesis | 第11-12页 |
| Chapter Two Literature Review | 第12-21页 |
| ·Early Views Before Functionalist Approaches | 第12-14页 |
| ·The Development of the Functionalist Approaches | 第14-18页 |
| ·Katharina Reiss and Text Typology | 第14-15页 |
| ·Hans J. Vermeer and Skopostheorie | 第15-16页 |
| ·Justa Holz-M ntt ri and Translational Action | 第16-17页 |
| ·Christiane Nord and Function plus Loyalty | 第17-18页 |
| ·Development and Application of Functionalist Approaches in China | 第18-19页 |
| ·Previous Studies on Chinese Cuisine Translation | 第19-21页 |
| Chapter Three Chinese Cuisine: Characteristics and Translation | 第21-34页 |
| ·Characteristics of Chinese Cuisine | 第21-25页 |
| ·History, Evolution and Heritage | 第21-22页 |
| ·Varieties of Features and Traditions | 第22-24页 |
| ·Varieties of Culinary Methods | 第24-25页 |
| ·Differences of Food Culture between China and the West | 第25-29页 |
| ·Conceptual Differences | 第25-26页 |
| ·Structural Differences | 第26页 |
| ·Stylistic Differences | 第26-27页 |
| ·Naming Differences | 第27-28页 |
| ·Menu Differences | 第28-29页 |
| ·Issues Considered in Chinese Menu Translation | 第29-34页 |
| ·Difficulties in Chinese Menu Translation | 第29-31页 |
| ·Problems in Current Menu Translations | 第31-34页 |
| Chapter Four Chinese Menu Translation in Light of Functionalist Approaches | 第34-59页 |
| ·Chinese Menu Analysis Based on Functionalist Approaches | 第34-36页 |
| ·Skopos of Chinese Menu Translation | 第34页 |
| ·Text Analysis of Chinese Menu | 第34-35页 |
| ·Roles in Menu Translational Action | 第35页 |
| ·Translator’s Obligations in Chinese Menu Translation | 第35-36页 |
| ·Solutions to Chinese Menu Translation | 第36-53页 |
| ·Solutions to Translation of Cooking Techniques | 第36-49页 |
| ·Solutions to Translation of Food Ingredients | 第49-51页 |
| ·Solutions to Translation of Dishes Involving Culture and Traditions | 第51-52页 |
| ·Summarized Chinese Menu Translation Strategies | 第52-53页 |
| ·A Refined “Chinese Menu in English Version” Sample (100 Items) Based on the Research | 第53-59页 |
| Chapter Five Conclusion | 第59-61页 |
| ·Summary | 第59页 |
| ·Major Achievements of the Research | 第59-60页 |
| ·Theoretical Implications | 第59-60页 |
| ·Practical Implications | 第60页 |
| ·Limitations and Suggestions | 第60-61页 |
| Bibliography | 第61-63页 |
| Acknowledgements | 第63页 |
