| Abstract | 第1-3页 |
| 中文摘要 | 第3-4页 |
| 中文文摘 | 第4-8页 |
| CONTENTS | 第8-9页 |
| Chapter One Introduction | 第9-11页 |
| Chapter Two Academic Review and Theoretical Basis of the Research | 第11-25页 |
| ·Academic Review | 第11-17页 |
| ·Theoretical Basis | 第17-22页 |
| ·Thesis Structure | 第22-25页 |
| Chapter Three Overview of Sichuan Cuisine | 第25-39页 |
| ·A Brief Comparison between Chinese and Western Culinary Culture | 第25-27页 |
| ·Further Discussions on the Naming Principles of Chinese Dishes | 第27-30页 |
| ·A Brief Introduction of Sichuan Cuisine and Food Culture | 第30-39页 |
| Chapter Four Problems in Current English Translation of Sichuan Cuisine | 第39-43页 |
| ·Confusion and Mistranslations in Culinary Terms | 第39-40页 |
| ·Misreading the Meaning of Dishes | 第40页 |
| ·Under-Translation of Dish's Cultural Information | 第40-41页 |
| ·Immoderate Literal Translation and Translation of Surface Meanings | 第41-43页 |
| Chapter Five Approaches to the Translation of Sichuan Cuisine | 第43-69页 |
| ·Cultural Horizon in the Transslation of Sichuan Cuisine | 第43页 |
| ·Cultural Motivation of Translation Strategies | 第43-45页 |
| ·Linguistic and Cultural Concerns in Translation of Sichuan Dish Names | 第45-49页 |
| ·Principles for the Translation of Sichuan Dish Names | 第49-50页 |
| ·Suggested Strategies and Methods for the Translation of Sichuan Dish Names | 第50-69页 |
| Chapter Six Conclusion | 第69-71页 |
| References | 第71-75页 |
| 攻读学位期间承担的科研任务与主要成果 | 第75-77页 |
| Acknowledgements | 第77-79页 |
| 个人简历 | 第79-81页 |
