| Acknowledgement | 第1-5页 |
| 中文摘要 | 第5-6页 |
| Abstract | 第6-10页 |
| Chapter One INTRODUCTION | 第10-14页 |
| ·Research Background | 第10页 |
| ·Rationale and Significance of the Research | 第10-11页 |
| ·Motivation and Research Methodology | 第11-12页 |
| ·Organization of the Thesis | 第12-14页 |
| Chapter Two LITERATURE REVIEW | 第14-22页 |
| ·Language, Culture and Translation | 第14-19页 |
| ·Literal Translation and Free Translation | 第15-16页 |
| ·Foreignization and Domestication | 第16-18页 |
| ·Translatability and Untranslatability | 第18-19页 |
| ·The Basic Concepts of Hans J.Vermeer’s Skopostheorie | 第19-22页 |
| ·The Skopos and the Translation Brief | 第19-20页 |
| ·The Basic Rules | 第20-22页 |
| ·The Skopos Rule | 第20页 |
| ·The Coherence Rule | 第20-21页 |
| ·The Fidelity Rule | 第21页 |
| ·The Relationship of the Rules | 第21-22页 |
| Chapter Three THE CHINESE MENU AND THE TRANSLATIONOF CHINESE MENU | 第22-30页 |
| ·The Chinese Menu | 第22-26页 |
| ·Characteristics of Chinese Menu | 第22-24页 |
| ·Classifications of Chinese Menu | 第24-26页 |
| ·The Translation of Chinese Menu | 第26-28页 |
| ·The Necessities of the Menu translation | 第26-27页 |
| ·The Requirements for the Menu translators | 第27-28页 |
| ·Current Problems of Menu Translation | 第28-30页 |
| ·The Unstandardization of Menu Translation | 第28页 |
| ·Culture Barriers | 第28-29页 |
| ·The Lack of Theoretic Guide | 第29-30页 |
| Chapter Four THE DIVERSE PERSPECTIVES OF CHINESE MENU TRANSLATION STUDIES | 第30-37页 |
| ·The linguistic Perspective of Chinese Menu Translation | 第30-32页 |
| ·The Cultural Perspective of Chinese Menu Translation | 第32-34页 |
| ·The Untranslatability of Chinese Menu Translation | 第34-36页 |
| ·Linguistic Differences | 第34-35页 |
| ·Cultural Differences | 第35-36页 |
| ·The Historical Perspective on Chinese Menu Translation | 第36-37页 |
| Chapter Five THE UNIFICATION OF CHINESE MENU TRANSLATION IN THE LIGHT OF THE SKOPSTHEORIE | 第37-59页 |
| ·The Enlightenment of Functionalist Approach on Menu Translation | 第37-39页 |
| ·The Enlightenment of Reiss’Text Typology | 第38-39页 |
| ·The Skopostheorie Applied in the Translation of Menu Translation | 第39-43页 |
| ·The Skopos Rule as the Most Important Rule | 第39-40页 |
| ·The Source Text as a source of Information | 第40-42页 |
| ·Fidelity to the Source Text | 第42-43页 |
| ·Principles of Menu Translation | 第43-46页 |
| ·Principles of Transmitting the Main Information | 第43页 |
| ·Principles of Readers’Acceptability | 第43-46页 |
| ·Strategies in the Translation of Chinese Menu | 第46-59页 |
| ·Transliteration | 第46-48页 |
| ·Literal Translation | 第48-55页 |
| ·The Information about Ingredients | 第49页 |
| ·The Information about Cooking Methods and Ingredients | 第49-51页 |
| ·The Information about the flavor or taste and ingredients | 第51-52页 |
| ·The Information about Cutting Ways, Cooking Utensils and Ingredients | 第52-53页 |
| ·The Other Information about the Dishes | 第53-55页 |
| ·Free Translation | 第55-59页 |
| ·Omission | 第55-56页 |
| ·Back Translation | 第56-57页 |
| ·Generalization | 第57-58页 |
| ·Conversion | 第58-59页 |
| Chapter Six CONCLUSION | 第59-63页 |
| ·Summary of the Present Study | 第59-60页 |
| ·Limitations | 第60页 |
| ·Proposals for Further Research | 第60-63页 |
| Bibliography | 第63-66页 |
