隨著國(guó)際化程度不斷提高，北京市越來(lái)越多的餐館開(kāi)始提供英文或中英文對(duì)照菜單。但中餐菜名一直沒(méi)有規(guī)范的翻譯方法，很多餐館老板將中文菜名直譯成英文，鬧出不少笑話。近日，北京市人民政府外事辦公室和北京市民講外語(yǔ)活動(dòng)組委會(huì)辦公室聯(lián)合出版了《美食譯苑——中文菜單英文譯法》一書(shū)，基本涵蓋了八大菜系的主流菜品，從家常菜到各式大餐菜品都被收入并翻譯成外國(guó)人能看懂的英文名稱(chēng)。

涼菜類(lèi) Cold Dishes

1. 八寶菠菜 Spinach with Eight Delicacies

2. 白菜心拌蜇頭 Marinated Jellyfish Head and Heart of Chinese Cabbage

3. 白靈菇扣鴨掌 Mushroom with Duck Webs

4. 白切雞 Boiled Chicken Slices (Served with Soy Sauce, Ginger Sauce or Ginger and Scallion Sauce)

5. 拌八爪魚(yú) Marinated Octopus

6. 拌豆腐絲 Shredded Tofu

7. 拌黑木耳 Black Fungus in Sauce

8. 拌苦菜 Maror in Sauce

9. 拌牦牛耳 Yak Ear in Sauce

10. 拌茄泥 Mashed Eggplant in Sauce

11. 拌雙耳 Tossed Black and White Fungus

12. 拌爽口海苔 Seaweed in Sauce

13. 拌鴕鳥(niǎo)筋 Ostrich Tendons in Sauce

14. 拌鮮核桃仁 Fresh Walnuts in Sauce

15. 拌香椿苗 Chinese Toon in Sauce

16. 拌野菜 Assorted Wild Herbs in Sauce

17. 拌豬頭肉 Pig's Head Meat in Sauce

18. 冰梅涼瓜 Bitter Melon in Plum Sauce

19. 冰心苦瓜 Bitter Melon Salad

20. 冰鎮(zhèn)芥藍(lán) Iced Chinese Broccoli

21. 朝鮮辣白菜/朝鮮泡菜 Kimchi

22. 陳皮兔肉 Tangerine-Flavored Rabbit Meat

23. 豉油乳鴿皇 Braised Pigeon in Black Bean Sauce

24. 川北涼粉 Tossed Clear Noodles with Chili Sauce

25. 川味香腸 Sausage, Sichuan Style

26. 春芽豆腐絲 Shredded Tofu with Bean Sprouts

27. 刺身涼瓜 Bitter Melon with Sashimi

28. 蔥油鵝肝 Goose Liver with Scallion Sauce

29. 蔥油雞 Chicken with Scallion Sauce

30. 脆蝦白菜心 Fried Shrimp with Heart of Chinese Cabbage

31. 大拉皮 Tossed Clear Noodles with Sauce

32. 蛋黃涼瓜 Bitter Melon with Egg Yolk

33. 蛋衣河鰻 Flavored Eel coated with Egg

34. 當(dāng)歸鴨卷 Duck Rolls with Angelica

35. 德州扒雞 Braised Chicken, Dezhou Style

36. 豆豉多春魚(yú) Shisamo in Black Bean Sauce

37. 豆豉鯽魚(yú) Crucian Carp in Black Bean Sauce

38. 剁椒鴨腸 Duck Intestines with Chili

39. 夫妻肺片 Sliced Beef and Ox Tongue in Chili Sauce

40. 干拌牛舌 Ox Tongue in Chili Sauce