中國網(wǎng)站品牌欄目（頻道）
隨著國際化程度不斷提高，北京市越來越多的餐館開始提供英文或中英文對(duì)照菜單。但中餐菜名一直沒有規(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，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人能看懂的英文名稱。
涼菜類 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 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 Shisamo in Black Bean Sauce
37. 豆豉鯽魚 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
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