| Chinese Abstract | 第1-5页 |
| English Abstract | 第5-8页 |
| Introduction | 第8-12页 |
| ·The Importance of Chinese Menu Translation | 第8页 |
| ·Significance of the Research | 第8-9页 |
| ·Theoretical Framework | 第9-10页 |
| ·Literature Review | 第10-12页 |
| Chapter 1 Existing Problems in the Current Translation of Chinese Menu | 第12-21页 |
| ·Features of Chinese Culinary Culture | 第12-14页 |
| ·Classification of Chinese Menu | 第14-19页 |
| ·Cultural Default in the Current Translation of Chinese Menu | 第19页 |
| ·The Significance of Improving the Current Translation of Chinese Menu | 第19-21页 |
| Chapter 2 Applying Relevance Theory to Menu Translation | 第21-31页 |
| ·Introduction to Relevance Theory | 第21-24页 |
| ·The Approach of Relevance Theory to Translation | 第24-29页 |
| ·Accurate Understanding of the Original Context | 第26页 |
| ·Making the Translator’s Intention and Reader’s Expectation Meet | 第26-27页 |
| ·Transference of Optimal Relevance | 第27-28页 |
| ·Relevance as One of the Criteria to Judge Translation | 第28-29页 |
| ·The Feasibility of Applying Relevance Theory to Menu Translation | 第29-31页 |
| Chapter 3 Case Study—Analyzing Menu Translation with the Approach of Relevance Theory | 第31-43页 |
| ·The Culinary Culture behind Menu | 第31-33页 |
| ·Problems with the Current English Translation of Menu | 第33-35页 |
| ·Causes of the Problems | 第35-39页 |
| ·Failure to Seek the Optimal Relevance in Context | 第35-36页 |
| ·Failure to Interpret the Original Text | 第36-37页 |
| ·Loss of Cultural Elements | 第37-38页 |
| ·Lack of Aesthetic Values | 第38-39页 |
| ·Flexible adaptation of Menu Translation | 第39-43页 |
| Conclusion | 第43-45页 |
| References | 第45-47页 |
| Acknowledgements | 第47-48页 |
| Informative Chinese Abstract | 第48-51页 |
| Résuméand Publications since Entering the Program | 第51页 |
