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)。

熱菜類(lèi) Hot Dishes

豬肉 (Pork)

白菜豆腐燜酥肉 Braised Pork Cubes with Tofu and Chinese Cabbage

百葉紅燒肉 Stewed Pork Cubes and Tofu Skin in Brown Sauce

板栗紅燒肉 Braised Pork with Chestnuts

鮑魚(yú)紅燒肉 Braised Pork with Abalone

鮑汁扣東坡肉 Braised Dongpo Pork with Abalone Sauce

爆炒雙脆 Sautéed Duck Gizzard and Pork Tripe

碧綠叉燒肥腸 Steamed Rice Rolls with BBQ Pork Intestines and Vegetables

扁豆肉絲 Sautéed Shredded Pork and Green Beans

菜遠(yuǎn)炒排骨 Sautéed Spare Ribs with Green Vegetable

潮式椒醬肉 Fried Pork with Chili Soy Sauce, Chaozhou Style

潮式?jīng)龉吓殴?Spare Ribs with Bitter Melon, Chaozhou Style

豉油皇咸肉 Steamed Pork Cured in Black Bean Sauce

豉汁蒸排骨 Steamed Spare Ribs in Black Bean Sauce

川式紅燒肉 Braised Pork, Sichuan Style

川味小炒 Shredded Pork with Vegetables, Sichuan Style

脆皮乳豬 Roasted Crispy Suckling Pig

脆皮三絲卷 Crispy Rolls (with Shredded Pork, Sea Cucumber and Bamboo Shoots)

蛋黃獅子頭 Stewed Meat Ball with Egg Yolk

蛋煎豬腦 Scrambled Eggs with Pig Brain

地瓜燒肉 Stewed Pork Cubes and Sweet Potatoes

東坡方肉 Dongpo Cubed Pork