| Abstract | 第1-7页 |
| 摘要 | 第7-8页 |
| Contents | 第8-11页 |
| Chapter One Introduction | 第11-15页 |
| ·Significance of Research | 第11页 |
| ·Previous Research Findings | 第11-13页 |
| ·Research Methodology | 第13页 |
| ·Data Collection | 第13页 |
| ·The Content of the Thesis | 第13-15页 |
| Chapter Two Theoretical Framework of This Research | 第15-27页 |
| ·Functionalist Theory | 第15-21页 |
| ·Representatives of the Functionalist Theory School | 第15-20页 |
| ·Rules of Skopostheorie | 第20-21页 |
| ·Skopos Rule | 第20-21页 |
| ·Coherence Rule | 第21页 |
| ·Fidelity Rule | 第21页 |
| ·Translation Brief | 第21页 |
| ·Reception Theory | 第21-24页 |
| ·Horizon of Expectations and Fusion of Horizons | 第22-23页 |
| ·Indeterminacy and Concretization | 第23页 |
| ·Reader's Role in Reception Process | 第23页 |
| ·The Application of Reception Theory in Translation | 第23-24页 |
| ·Venuti and His Translation Thought | 第24-27页 |
| ·Domestication | 第24-25页 |
| ·Foreignization | 第25页 |
| ·Literal Translation and Free Translation | 第25-27页 |
| Chapter Three Features of Chinese Cuisine and Menu | 第27-32页 |
| ·Features of Chinese Cuisine | 第27-28页 |
| ·Attractive Appearance | 第27页 |
| ·Enticing Smell | 第27页 |
| ·Wonderful Taste | 第27-28页 |
| ·Features of Chinese Menu | 第28-32页 |
| ·Linguistic Features | 第28-30页 |
| ·Phonetics Features | 第28页 |
| ·Lexical Features | 第28-30页 |
| ·Cultural Features | 第30-32页 |
| ·Frequent Use of Synthetic Images | 第30-31页 |
| ·Frequent Borrow Poems and History Stories | 第31页 |
| ·Unique Herbal Medicine | 第31-32页 |
| Chapter Four the Existing Problems and Principles for Chinese MenuTranslation | 第32-42页 |
| ·the Existing Problems in Chinese Menu Translation | 第32-35页 |
| ·Pragmatic Translation Problems | 第32-33页 |
| ·Word for Word Literal Translation | 第32-33页 |
| ·Different Translations for the Same Dish | 第33页 |
| ·Intercultural Translation Problems | 第33-34页 |
| ·Interlingual Translation Problems | 第34-35页 |
| ·Skopos Theory and Chinese Menu Translation | 第35-37页 |
| ·Text Types Analysis | 第35-36页 |
| ·Skopos of Chinese Menu Translation | 第36页 |
| ·Translation Brief of the Chinese Menu Translation | 第36-37页 |
| ·Reception Theory and Chinese Menu Translation | 第37-38页 |
| ·Horizon of Expectation and Chinese Menu Translation | 第37页 |
| ·Reception Process in the Menu Translation | 第37-38页 |
| ·Enlightenments of Reception Theory | 第38页 |
| ·Venuti's Translation Strategies and Chinese Menu Translation | 第38-39页 |
| ·Principles for Chinese Menu Translation | 第39-42页 |
| ·Principle of Faithfulness in Meaning | 第39-40页 |
| ·Audience-oriented Principle | 第40-41页 |
| ·Source Cultural-oriented Principle | 第41-42页 |
| Chapter Five Translation Strategies under the Theories' Guidance | 第42-59页 |
| ·Literal Translation for Self-descriptive Dish Names | 第42-51页 |
| ·Names with Ingredients, Cooking Methods, Cutting Skills, Flavors or Seasonings | 第42-47页 |
| ·Names after a Place or a Person | 第47-49页 |
| ·Names with Legends or Folklores | 第49页 |
| ·Names after Herbs | 第49-51页 |
| ·Free Translation | 第51-55页 |
| ·Dish Names Containing Rhetoric Figures of Speeches | 第51-54页 |
| ·Dish Names Containing Numbers | 第54-55页 |
| ·Zero Translation | 第55-59页 |
| ·Dish Names in Zero Translation | 第57-58页 |
| ·Dish Names in Zero Translation plus Notes | 第58-59页 |
| Chapter Six Conclusion | 第59-61页 |
| ·Summary | 第59-60页 |
| ·Limitations and Suggestions for the Further Study | 第60-61页 |
| Bibliography | 第61-64页 |
| Acknowledgements | 第64页 |
