Foreword
Food culture is an important part of China’s traditional culture. It has a long history. With the
progression of globalization, Chinese food is now found all over the world. Its variety of selection,
unique culinary art, as well as its fine shapes and rich tastes have spread the depth and diversity of
Chinese food culture to the world.
In the past 30 years, with the reform and opening up, as well as the ever-broadening international
exchanges, our foreign friends show increasing interest in Chinese food culture. It is now necessary
to standardize the English translation of Chinese menu so as to better disseminate the Chin
ese food
culture to the world.
With her great success in holding the "unique and high-level" 29th Olympic Games, Beijing, as
China's capital city and cultural center, has now initiated the grand project of making herself a World
City. As part of the work, the Foreign Affairs Office of the People’s Government of Beijing Municipality
has organized the compilation and publication of the book Enjoy Culinary Delights: A Chinese Menu in
English, hoping it will help to improve the hospitality service and enhance the competitive strength and
influence of our capital city.
Attain harmony in dietary desires; share happiness among nations. We hope this book will help
our foreign friends to better appreciate Chinese food and understand China's food culture. We hope,
also, that the book can do its bit in helping to make Beijing a World City.
Zhao Huimin
Director General
Foreign Affairs Office of the People’s Government of Beijing Municipality
May 2010
前 言
饮食文化是中国优秀传统文化的重要组成部分，历史源远流长。全球化进程的深
入推进，使中华美食走遍世界，享誉全球。多样的选材、独到的技法、精美的造型和
丰富的口感，在不经意间向世人传递中华饮食文化的博大精深。
改革开放30多年来，中国与国际社会的交流不断深入，外国友人对中华饮食文化
表现出越来越浓厚的兴趣。在中国国际影响力显著提升的今天，规范中华美食的英文
译名，有利于广泛传播中华饮食文化，促进更多领域的中国文化走向世界。
作为中国的首都和文化中心，北京在成功举办一届“有特、高水平”parsley奥运会
后，提出了建设世界城市的宏伟目标。此时，北京市政府外事办公室牵头成立编委
会，编辑出版《美食译苑——中文菜单英文译法》一书，有助于进一步增强城市对外
服务水平，提升首都国际竞争力和影响力。
“饮德食和，万邦同乐”，希望这本书能够成为外国友人了解、品鉴中国美食的
帮手，为中国饮食文化走向世界提供支持，为首都建设世界城市提供助力。
北京市人民政府外事办公室主任
赵会民
二〇一〇年五月
主 任：赵会民
主任委员：高树茂 沈国放 张 谦 姚东桥
委 员：卢津兰 魏志强 郭 磊 赵德良 于燕妮 杨 洋
张五星 梁 瑛 宋 杰 金 天 王 丰
评审专家：（按照姓氏拼音排序）
陈 琳 程慕胜 杜大卫(美) 戴宗显 方 立
过家鼎 黄 庆 黄有义 胡壮麟 柯马凯(英)
吕和发 马登阁 施燕华 王晓明 严瑞源
张 谦 赵会民
《美食译苑——中文菜单英文译法》编委会
中文菜单英文译法
1
翻译的原则 Principles of Translation ························
第一章 中餐 Chinese Cuisine ··········································
中国菜的分类 Classifications ··················································
1. 八大菜系 Eight Famous Cuisines ·············································
1.1. 鲁菜 Lu Cuisine (Shandong Cuisine) ·····································
1.2. 川菜 Chuan Cuisine (Sichuan Cuisine) ··································
1.3. 粤菜 Yue Cuisine (Guangdong Cuisine) ·······························
1.4. 闽菜 Min Cuisine (Fujian Cuisine) ·········································
1.5. 苏菜 Su Cuisine (Jiangsu Cuisine) ········································
1.6. 浙菜 Zhe Cuisine (Zhejiang Cuisine) ····································
1.7. 湘菜 Xiang Cuisine (Hunan Cuisine) ·····································
Table of Contents
2
1.8. 徽菜 Hui Cuisine (Anhui Cuisine) ··········································
2. 菜品分类 Types of Courses ·····················································
2.1. 凉菜类 Cold Dishes ·······························································
2.2. 热菜类 Hot Dishes ································································
2.3. 汤羹粥煲类 Soups, Congees & Casseroles ··························

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