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中國(guó)家常菜名翻譯成英文，家常菜中英文對(duì)照表

來(lái)源：泰然健康網(wǎng) 時(shí)間：2024年12月19日 04:23

中國(guó)家常菜名翻譯成英文，家常菜中英文對(duì)照表

7年前點(diǎn)擊：3.4w 評(píng)論：0

按：向外國(guó)朋友介紹中國(guó)菜是很難的事情，特別是對(duì)我們這些只從書本上學(xué)英語(yǔ)的人。因此發(fā)現(xiàn)一個(gè)好的翻譯版本，就很興奮地轉(zhuǎn)過(guò)來(lái)與大家共享。按CTRL+F輸入關(guān)鍵字查找！
中國(guó)菜名翻譯
最近，國(guó)內(nèi)網(wǎng)站上正在熱議如何翻譯中餐菜名。2007年2月20日，美國(guó)《有線新聞網(wǎng)》（CNN）以“錯(cuò)誤的翻譯”（Misinterpreted Translations）為題，介紹了北京市有一些招牌、廣告、指示牌以及中國(guó)菜名的翻譯存在某些莫名其妙，十分可笑，甚至是十分可怕的翻譯錯(cuò)誤。
尤其是部分中國(guó)菜名的翻譯更是出了一些笑話。如把童子雞，翻譯成“還沒(méi)有過(guò)性生活的雞” “Chicken without sexual life”。北京一家豪華大飯店把“酸菜包”翻譯成“酸性食品”（Acid food）,把“夫妻肺片”直譯成“丈夫和妻子的肺切片”（Husband and wife lung slice）。怎么能夠把夫妻的肺切成了片炒菜吃？這個(gè)菜名看了令人感到毛骨悚然。
一個(gè)國(guó)家的烹調(diào)，尤其是五花八門的菜名，屬于飲食文化。我國(guó)是一個(gè)具有5000多年文明史，56個(gè)民族的大國(guó)。全國(guó)除了4個(gè)大的菜系之外，幾乎每個(gè)地區(qū)又有自己的特色菜肴。所以，我國(guó)的飲食文化是世界上最豐富多彩的。
中餐又講究色、香、味。不僅好看，味道好聞而且吃起來(lái)口感也好。這是中餐在世界各地普遍受歡迎的最主要原因之一。我作為外交信使，有幸到過(guò)100多個(gè)國(guó)家旅行?，F(xiàn)在，不僅在歐美地區(qū)有中餐館，就連許多非洲國(guó)家也出現(xiàn)了中餐館，有些中餐館的生意還相當(dāng)紅火。
華人華僑在國(guó)外開(kāi)辦的中餐館里使用的菜肴譯名各具特色。雖然不能說(shuō)十分完美，但是起碼沒(méi)有鬧出像北京地區(qū)這樣的笑話。
餐館里備菜單，目的是為了便于顧客點(diǎn)菜?，F(xiàn)在，許多大餐館為了使顧客對(duì)菜肴的內(nèi)容一目了然，往往在菜單上配有彩色圖片。而把中文菜名譯成外文，主要目的是便于外國(guó)顧客了解菜肴的內(nèi)容，以利于他們選擇自己喜歡的食品。
我國(guó)的菜名有千千萬(wàn)，有些菜名形象生動(dòng)，具有豐富的想象力和詩(shī)情畫意。許多菜名具有極高的文化內(nèi)涵，屬于中華文化寶庫(kù)的重要組成部分。
我們的許多菜，外國(guó)沒(méi)有。中、西方飲食文化差異比較大，思維方式也不同，溝通起來(lái)有一定難度。
我搞過(guò)多年翻譯和禮賓工作。從長(zhǎng)期工作實(shí)踐中，我深深感到，要把優(yōu)美的中文菜名翻譯成好的外文決非易事。我在丹麥駐華大使館作過(guò)中文秘書（即翻譯）。1968年，有一次丹麥駐華大使?jié)h森夫婦在北京康樂(lè)餐館宴請(qǐng)英國(guó)駐華大使等人。我首先告訴餐館宴請(qǐng)標(biāo)準(zhǔn)，請(qǐng)他們出菜單。我翻譯之后，請(qǐng)大使審定。菜單中有一道菜，名為“桃花飯”。剛一開(kāi)始我把它直譯成“Peach -flower meal”。事后，漢森大使對(duì)我說(shuō)，英國(guó)大使說(shuō)，你翻譯的有些菜名他們看不懂。第二天，英國(guó)大使親自拿著菜單到丹麥駐華使館來(lái)對(duì)我說(shuō)：劉先生，這個(gè)菜名不能直譯。桃花怎么能吃呢！這道菜實(shí)際上是“三鮮鍋巴”。這位英國(guó)大使出生在中國(guó)，是一位中國(guó)通，普通話說(shuō)得比我還好。英國(guó)大使如此認(rèn)真的態(tài)度和提醒使我很受感動(dòng)。于是，此后我在翻譯菜單之前，都與餐館的有關(guān)廚師聯(lián)系，請(qǐng)教某個(gè)菜是什么配料，是如何烹制的。然后，翻譯菜單的水平才逐步提高。我在丹麥駐華使館工作8年多，后來(lái)又在中國(guó)駐瑞典使館工作4年多，一直負(fù)責(zé)翻譯菜單。丹麥駐華大使和中國(guó)駐瑞典大使都使用帶有國(guó)徽的正式菜單。上面打印有日期，中文菜名，英文翻譯名稱。搞正式宴請(qǐng)，在餐桌上，一般每人面前擺一張菜單。在十多年內(nèi)，我安排過(guò)許多宴會(huì)，翻譯過(guò)大量菜單，基本上全被客人拿走做了紀(jì)念品。
我的個(gè)人體會(huì)是，為了能夠準(zhǔn)確地翻譯菜名，尤其在翻譯形象生動(dòng)的菜名時(shí)，首先必須搞清楚菜肴的主料、配料和制作方法，最好自己品嘗過(guò)，這樣翻譯起來(lái)就不會(huì)太困難，起碼不會(huì)太離譜。
如前面提到的“童子雞”就是小嫩雞，而不是老雞，可以翻譯成Young chicken或Young adult chicken或 Teen chicken ?！胺蚱薹纹?，實(shí)際上是豬肺的切片。這樣就可以翻譯成Stir-fried pork lung slices?！疤一垺庇置叭r鍋巴”，可譯成“Baked (Deep-fried)crisp-rice-crusts with hot sauce of three delicacies”。這個(gè)菜除了色、香、味之外，還產(chǎn)生一股熱氣和咝咝的響聲，能夠營(yíng)造一種熱烈氛圍。文革期間，這個(gè)菜在北京的外交使團(tuán)非常受歡迎。有些西方國(guó)家的外交官干脆把這個(gè)菜稱為“轟炸東京” “Bombardment of Tokyo”或“轟炸廣島”，“ Atomic bomb on Hiroshima”。
根據(jù)我本人觀察，中餐的名稱大體可以劃分為五大類：
一、以菜肴的主料和配料為主的菜名
二、以菜肴的主料、配料和烹飪方法為主的菜名
三、以主料和味道為主的菜名
四、半形象化的菜名
五、完全形象化的菜名
第一、第二和第三類菜名翻譯起來(lái)并不十分困難，基本上都可以直譯；第四類以意譯為主，第五類一般不宜直譯，最好采用漢語(yǔ)拼音加注的辦法。
翻譯菜單的主要原則是力求簡(jiǎn)明準(zhǔn)確，能夠說(shuō)明菜肴的內(nèi)容，能夠使外國(guó)人明白就行了。在準(zhǔn)確的前提下，盡量把菜名翻譯得優(yōu)美一些會(huì)更好。但是，難度很大。
下面是我本人對(duì)一些菜肴的分類，目的只是為了拋磚引玉。希望從事翻譯工作的同志們開(kāi)動(dòng)腦筋，集思廣益，搞出一些比較好的菜譜，為迎接北京2008年的奧運(yùn)會(huì)盡一點(diǎn)綿薄之力。
一、以菜肴的主料和配料為主的菜名
1、辣子雞丁，Sauté pork cubes with chili or hot pepper
2、榨菜肉絲，Shredded pork and hot pickled mustard greens
3、扁豆肉絲，Shredded pork and French beans
4、青椒肉絲，Shredded pork and green pepper
5、鴨翅膀，Duck wing tips
6、豌豆黃，Pea puree cake
7、餡餅，Pancake with meat fillings or meat-filled pancake
8、湯面，Noodles with soup or soup noodles
9、青豆雞丁湯，Soup of chicken cubes with green peas
10、三鮮湯，Three–fresh soup或 soup of three delicacies
11、清湯魚(yú)肚，Consommé(Clear soup) of fish maw
12、冬瓜湯，Consommé(Clear soup) of white gourd
13、西紅柿雞蛋湯，Tomato and egg soup
14、肉絲海帶湯，Soup of shredded meat with kelps
15、素雞湯，Clear chicken soup
16、白菜湯，Chinese cabbage soup
17、肉片湯，Sliced pork soup
18、榨菜肉絲湯，Soup with shredded pork and hot pickled mustard greens
19、丸子湯，Meat-ball soup
20、酸辣湯，Hot and sour soup
21、黃瓜雞片湯，Soup of cucumber with chicken slices
22、豆汁，F(xiàn)ermented sour milk made from ground mung bean
23、冬菇豬蹄，Pig’s trotter with mushrooms
24、肉蓉青豆，F(xiàn)ried green peas with minced pork
25、咖喱牛肉片，Sliced beef in curry sauce
26、蠔油牛肉片，Sauté beef slices in oyster sauce
27、蔥頭牛肉絲，Shredded beef with onions
28、咖喱雞，Chicken in curry sauce
29、桃仁雞丁，Sauté chicken cubes with walnuts
30、南薺雞片，Sauté chicken slices with water chestnuts
31、栗子雞，Stewed chicken with chestnuts
32、茶葉蛋，Boiled eggs with tea-leafs
33、番茄大蝦，Prawns with tomato sauce
34、茄汁蝦球，F(xiàn)ried prawn balls with tomato sauce
35、蟹肉魚(yú)肚，Stewed fish maw with crab meat
36、豆?jié){，Soya bean milk
37、豆腐乳（腐乳，醬豆腐），F(xiàn)ermented bean curd
38、豆腐，漢語(yǔ)拼音doufu, 或bean curd
39、冬菇菜心， Cabbage heart with mushrooms
40、冬菇油菜，Sauté rape with mushrooms
二、以菜肴的主料和烹飪方法為主的菜名
1、叉燒肉，Grilled pork
2、回鍋肉，Twiced-cooked pork slices in hot sauce 或 boiled and fried pork slices
3、炒雜碎，Chop suey，海外華人餐館里一直這樣用，已經(jīng)被正式編入美國(guó)《韋伯斯特新世界大學(xué)詞典》（Webster’s new world college dictionary）
4、清湯燕窩，Consommé of swallow nest
5、清湯銀耳，Consommé of white fungus
6、清湯銀耳鵪鶉蛋，Consommé of white fungus with quail eggs
7、清湯鮑魚(yú)，Consommé of abalone
8、拔絲蘋果，Crisp(rock) sugar-coated apple or toffee apple
9、拔絲香蕉，Crisp(rock) sugar-coated banana or toffee banana
10、炒面條，F(xiàn)ried noodles
11、燒餅，Baked cake in griddle
12、核桃酪，Walnut tea
13、杏仁豆腐，Almond curd, almond junket
14、銀耳羹，Broth of white fungus
15、中國(guó)發(fā)糕（山西蒸饃），Steamed Chinese sponge cake
16、涼拌粉皮(絲)，Cold sheet jelly (made of bean or potato starch) （vermicelli） with mustard and meat shreds
17、雞油冬筍（扁豆），Sauté bamboo shoots （French beans）in chicken oil
18、油燜鮮蘑，Braised fresh mushrooms
19、雞蛋炒韭菜，Sauté eggs with leek
20、茶葉蛋，Boiled eggs with tea-leafs
21、白斬雞,Boiled -sliced cold chicken
22、芥末拌鴨掌，Cold duck webs mixed with mustard
23、冬筍炒肉絲，Sauté shredded pork with bamboo shoots
24、米粉蒸肉，Steamed pork with rice flour
25、炒里脊絲，Sauté pork fillet shreds
26、醬爆肉（雞）丁，Sauté pork（chicken）cubes with soya paste
27、炒腰花，Sauté pork kidney
28、熘肝尖，Quick-fried liver
29、醋熘（辣）白菜， Starch-coated quick-fried Chinese cabbage with vinegar(hot pepper)
30、干炸丸子，Deep-fried meat balls
31、紅燒肘子，Braised(or red stewed) pork leg(upper part of pork leg) in brown sauce,
32、軟炸里脊，Soft-fried pork fillet
33、油熘里脊，Sauté fillet with white sauce
34、瓤冬瓜，Stuffed-steamed white gourd
35、紅燒扣肉，Braised sliced pork in brown sauce
36、紅燒羊肉，Braised mutton in brown sauce
37、蔥爆羊肉，Stir-fried mutton slices with Chinese onion or green scallion
38、烤羊肉串，Mutton shashlik
39、炸雞卷，F(xiàn)ried chicken rolls
40、糖炒栗子，北京特產(chǎn)，Roasted chestnuts in sugar-coated heated sand
41、紅扒雞（鴨），Braised chicken(duck) in brown sauce.
42、紅燒全雞，Stewed whole chicken in brown sauce
43、口蘑蒸雞（鴨），Steamed chicken(duck) with truffle（fresh mushrooms）
44、清蒸全雞（鴨），Steamed whole chicken(duck) in clear soup
45、清蒸鯉魚(yú)，Steamed carp
46、砂鍋雞，Cooked chicken in casserole
47、炸鴨肝(胗)，Deep-fried duck liver（gizzards）
48、紅燒松雞，Braised grouse in brown sauce
49、炒山雞片， Sauté pheasant slices
50、北京烤鴨，已經(jīng)被編入美國(guó)英語(yǔ)詞典(Webster’s new world college dictionary)，Roasted Beijing duck
51、干燒大蝦，F(xiàn)ried prawns with hot brown sauce
52、干燒桂魚(yú)，F(xiàn)ried mandarin fish with hot brown sauce
53、紅燒大蝦（魚(yú)），Stewed prawns(fish) in brown sauce
54、紅燒魚(yú)翅，Braised shark’s fin in brown sauce
55、紅燒鮑魚(yú)，Stewed abalone with brown sauce
56、紅燒海參，Stewed sea cucumber
57、蠔油鮑魚(yú)，Braised abalone with oyster oil
58、雞絲魚(yú)翅，Stewed shark’s fin with chicken shreds
59、軟炸大蝦，Starch-coated soft-fried prawns
60、清炒蝦仁，Sauté shrimp meat
61、糟熘魚(yú)片，F(xiàn)ried fish slices with wine sauce
62、燒元魚(yú)，Braised turtle meat
63、燒三鮮，sauté of three delicacies(Three freshes)
64、海參燒魚(yú)肚，Sauté sea cucumber and fish maw
65、栗子燒白菜，Sauté Chinese cabbage with chestnuts
66、油酥火燒，Shortened -crisp cakes
67、西法大蝦,就是軟炸大蝦，Starch-coated deep-fried prawns in French way
68、汽鍋雞就是蒸雞，Steamed chicken in casserole
69、烤乳豬，Roasted sucking pig or Roasted baby pig
三、以主料和味道為主
1、麻辣牛肉，Sauté beef with hot pepper and Chinese prickly ash
2、糖醋里脊，F(xiàn)ried pork fillet in sweet and sour sauce
3、糖醋魚(yú)，Sweet and sour fish
4、麻辣豆腐，Sauté bean curd with hot pepper and Chinese prickly ash
5、怪味雞，multi-flavored 或Fancy-flavoured chicken
6、五香花生米（雞），Spiced peanuts（chicken）
7、酸菜（大白菜，中國(guó)特有蔬菜）Fermented sour or pickled Chinese cabbage
8、酸甜辣黃瓜條，Sweet-sour and chili cucumber slips
9、魚(yú)香肉絲，Sauté shredded pork in hot sauce, or sauté of fish flavored shredded pork
10、香酥（琵琶）雞腿，加味后，先蒸后炸。這個(gè)菜是中國(guó)駐外使領(lǐng)館舉行招待會(huì)時(shí)經(jīng)常上的菜肴，往往在腿根部再加上一塊紅紙，以便客人用手拿著吃，很受歡迎。Spiced-steamed and deep-fried （pipa-shaped）crisp chicken legs(Pipa is a Chinese musical instrument)。美國(guó)人稱琵琶雞腿為“鼓槌雞腿” Chicken drum stick
11、椒鹽魚(yú)，Deep-fried fish served with salt pepper
12、臭豆腐，Preserved smelly bean curd
四、半形象化的菜名
1、金錢魚(yú)肚中的金錢是香菇，可譯成Fish maw with mushrooms。
2、柿汁龍須菜中的龍須菜是蘆筍，可以譯為 sauté asparagus with tomato sauce
3、宮保雞（肉）丁或花生仁雞丁，Sauté chicken(pork) cubes with hot pepper and deep-fried crisp peanuts
4、宮保大蝦，Sauté prawns with hot sauce
5、醬爆肉丁，Sauté pork cubelets with soya paste
6、木須肉，是肉片木耳炒雞蛋，Sauté pork slices with eggs and fungus
7、春卷，漢語(yǔ)拼音，Chunjuan or spring rolls。這道菜深受外國(guó)人歡迎，在駐外使領(lǐng)館舉行的招待會(huì)上，幾乎上多少，吃多少。
8、肉龍，就是蒸發(fā)面肉卷，Steamed rolls with meat inside or steamed meat-filled rolls
9、玉米、栗子面窩頭，中國(guó)特有，用漢語(yǔ)拼音Wotou, steamed pagoda-shaped bread made of corn flour or chestnut flour, or steamed dome-shaped bread made of corn flour
10、什錦冷盤，Assorted cold dishes or assorted hor d’oeuvre
11、什錦火鍋，Mixed meat hot-pot
12、海鮮火鍋，Seafood hot-pot
13、松花蛋，中國(guó)特產(chǎn)，Preserved eggs,或limed eggs或 fossilized eggs
14、豆苗芙蓉湯，Consommeé of of egg- white with bean sprouts
15、古老肉，就是酸甜肉，是深受西方人喜愛(ài)的大眾菜肴，也能登大雅之堂，Sweet and sour pork
16、栗子花籃，是用栗子面做成的花籃，很早被外國(guó)人譯成“北京的塵土”，Peking（Beijing）dust。這個(gè)譯名可能是從西餐的奶油栗子粉（Peking dust）演變而來(lái)的。
17、西瓜花籃，是把西瓜加工成花籃形狀，里面放各種時(shí)鮮水果，Basket -shaped Water melon shaped like a basket filled with assorted fresh fruits
18、紅燒獅子頭，直譯獅子的頭，Lion’s head，是先炸后燉的大丸子，加注：Deep-fried red-stewed big meat balls like lion’s head
19、芙蓉雞片，用雞蛋和淀粉浸過(guò)的雞片，經(jīng)油炸或油煸之后，樣子像芙蓉花，F(xiàn)ried egg-and starch coated chicken slices look like cottonrose hibiscus
20、黑白菜，東北著名菜肴，是黑木耳炒白菜，Sauté Chinese cabbage with black fungus
21、樟茶鴨，熏過(guò)的鴨子顏色類似樟、茶色，Smoked duck
22、蟹肉龍須菜，龍須菜是蘆筍，Sauté crab meat and asparagus
23、麻婆豆腐，這是一個(gè)類似成語(yǔ)的大眾菜肴，最好用漢語(yǔ)拼音，Mapo-doufu，再加注英文：Bean curd invented by a pockmarked woman（麻臉婆發(fā)明的豆腐），再解釋：Sauté bean curd with minced pork in chili sauce(or hot pepper)，在上菜時(shí)，再講故事介紹
24、豆腐腦，Bean curd jelly served with sauce
25、豆花兒，Condensed bean curd jelly
26、腐竹，Rolls of dried bean milk creams
27、油餅，中國(guó)特有食品，漢語(yǔ)拼音，Youbing ,加注： Deep-fried round and flat dough-cake
28、油條，中國(guó)特有食品，漢語(yǔ)拼音，Youtiao ,加注：Deep-fried twisted long dough sticks
29、麻花，中國(guó)特產(chǎn),漢語(yǔ)拼音,Mahua ,加注：Deep-fried twisted dough, two or three ,entangled together ,very short and crisp
30、叫花子雞可以直譯為 Beggar’s chicken ，上菜時(shí)講故事。
31、狗不理包子，中國(guó)特產(chǎn)，用漢語(yǔ)拼音，Goubuli baozi ,加注：Steamed buns filled with vegetables, meat or other ingredients, which, even in the hard days, dogs didn’t eat ,because it wan too oily 。
32、長(zhǎng)壽面，可以直譯為longevity noodles，long life noodles
33、珍珠丸子，不能直譯為Pearl balls,會(huì)被誤解成珍珠做成的圓球。應(yīng)該譯為清湯肉丸子，Meat balls in clear soup
34、琵琶大蝦，這是一個(gè)很名貴的菜肴，是把大對(duì)蝦從中間劈開(kāi)，保留蝦尾，加上配料用油炸，外形酷似琵琶?？勺g為Pipa shaped deep-fried prawns(Pipa is a Chinese musical instrument)
五、完全形象化的菜名
1、餃子，中國(guó)特產(chǎn)，用漢語(yǔ)拼音，Jiaozi, 加注dumplings,ravioli。近年來(lái)，由于中國(guó)與外界的聯(lián)系日益擴(kuò)大，出國(guó)的中國(guó)人，到中國(guó)來(lái)經(jīng)商學(xué)習(xí)的外國(guó)人越來(lái)越多，作為中華文化載體的中餐必然會(huì)隨之傳播到世界各地。
2、蒸餃，中國(guó)特產(chǎn)，Steamed jiaozi or steamed dumplings,or ravioli
3、餛飩，云吞，中國(guó)特產(chǎn)，用漢語(yǔ)拼音Hutun,yuntu ，海外華人餐館一直這樣用，實(shí)際上已經(jīng)被外國(guó)人了解。加注：Mini jiaozi served in soup
4、元宵，中國(guó)特有，用漢語(yǔ)拼音，Yuanxiao ,加注：Filled round balls made of glutinous rice -flour for Lantern Festival
5、湯圓，中國(guó)特有，用漢語(yǔ)拼音，Tangyuan,(filled balls made of glutinous rice flour and served with soup
6、八寶飯，中國(guó)特有，用漢語(yǔ)拼音，Babaofan ,加注： Rice pudding with eight-delicious ingredients
7、花卷，Steamed rolls
8、銀絲卷，Steamed rolls(bread)look like silver threads
9、糖葫蘆或冰糖葫蘆，北京特產(chǎn)，用漢語(yǔ)拼音，Bingtanghulu 加注：Crisp-sugar coated fruit(haws, yam, crab apple ,etc )on a stick.
10、貓耳朵，山西特產(chǎn)，直譯Cat ’s ears, 加注：Steamed cat-ear shaped bread
11、包子,中國(guó)特有，用漢語(yǔ)拼音，Baozi , 加注：Steamed buns with fillings of minced vegetables, meat or other ingredients
12、龍虎斗，就是蛇肉和貓肉，可以形象地翻譯成Battle between dragon and tiger,加注：Stir-fried snake and cat’s meat
13、驢打滾，屬于北京風(fēng)味小吃，就是年糕卷沾黃豆面，如同驢在黃土地上打滾，非常形象生動(dòng)，完全可以翻譯成D rolling on dust- ground,再加注：Rolls made of glutinous rice flour coated with soybean flour，looks like d rolling on dust-ground.
14、大豐收，實(shí)際上是西餐中的什錦生菜沙拉，這個(gè)菜名很有創(chuàng)意?？胺Q中西結(jié)合的典范。但是，只有吃過(guò)的人才知道它是什么?？梢杂脻h語(yǔ)拼音，Dafengshou ,Big harvest,再加注：Salad of assorted fresh vegetables
如何既把菜名翻譯成正確的英文，又盡量原汁原味地保留菜名的形象性和生動(dòng)性，實(shí)在不容易。主要原因是外國(guó)沒(méi)有相對(duì)應(yīng)的菜肴名稱。所以，有些菜名無(wú)論如何翻譯，如果老外沒(méi)有親自品嘗過(guò)，也很難搞明白。
倒退20年，北京有多少人知道漢包包(Hamburger)、麥當(dāng)勞（McDonald）、皮薩餅(Pizza)和肯德雞（Kentucky）是什么東西。(現(xiàn)在美國(guó)國(guó)內(nèi)把以上幾種快餐稱為熱量高，營(yíng)養(yǎng)價(jià)值低的“垃圾食品”（Junk-food）。這幾個(gè)名稱都是從英文直譯過(guò)來(lái)的。品嘗之后就明白了。有些中餐名稱似可效仿上述做法，用漢語(yǔ)拼音或直譯成英文。如，炒雜碎，Chop suey，北京烤鴨，Roasted Beijing duck,已被正式編入美國(guó)英語(yǔ)大詞典。
本人認(rèn)為，老外對(duì)某些中國(guó)菜名翻譯的看法只可參考。但是，大可不必老外說(shuō)什么就是什么。因?yàn)槊總€(gè)人的語(yǔ)言文化水平和愛(ài)好各不相同。老外說(shuō)的也不一定都對(duì)。
“麻婆豆腐”翻譯成“麻臉的婦女作的豆腐”就會(huì)使食客沒(méi)有胃口了？而在中文里，麻婆豆腐就是這個(gè)意思。因?yàn)槭锹槟樒抛龅亩垢土钊烁械綈盒?？可是，我們中?guó)人卻吃得津津有味。北海仿膳有一道著名菜肴，叫“栗子花籃”，很早就被翻譯成“北京的塵土”“Beijing dust”，是一個(gè)有趣的比喻，許多中外高官都喜歡到那里去吃“北京的塵土”。北京的晉陽(yáng)飯莊有一個(gè)名菜叫“貓耳朵”，也是形象化的菜名，許多駐京外交官也很喜歡。恰恰是西方國(guó)家的外交官們把康樂(lè)餐館的名菜“桃花飯”說(shuō)成“轟炸東京”和“轟炸廣島”。如果叫真的話，誰(shuí)會(huì)去吃“******”。這些形象生動(dòng)的翻譯才能夠體現(xiàn)中國(guó)菜肴的豐富內(nèi)涵。這才是中國(guó)菜名的獨(dú)特之處。
所以，菜名的翻譯最好搞百花齊放，讓中華民族的聰明才智充分發(fā)揮出來(lái)，然后擇優(yōu)錄取。不要搞絕對(duì)統(tǒng)一，更不要搞“一鳥(niǎo)入林，壓制百鳥(niǎo)之音”。
現(xiàn)在最急迫的問(wèn)題不是如何統(tǒng)一菜名的譯法，而是盡快糾正北京地區(qū)一些大飯店里正在使用的菜單中存在的十分明顯的翻譯錯(cuò)誤。把“酸菜包”翻譯成“酸性食品”（Acid food），把“夫妻肺片”翻譯成“丈夫和妻子的肺切片”（Husband and wife lung slices）都屬于翻譯錯(cuò)誤。而且錯(cuò)得有點(diǎn)離譜。容忍此類錯(cuò)誤繼續(xù)存在下去會(huì)有損首都北京的形象，在客觀上會(huì)給外界的人一種錯(cuò)覺(jué)，認(rèn)為我們國(guó)家的總體英語(yǔ)水平不高，或我們對(duì)英文菜單翻譯工作不夠重視。
我建議，要由主管部門盡快做出規(guī)定，凡是北京的飯店餐館使用的英文菜名，必須報(bào)請(qǐng)有關(guān)部門審定，主要為了及時(shí)糾正翻譯錯(cuò)誤。其實(shí)，這件事情并不難做，交給所在地區(qū)的外國(guó)語(yǔ)大學(xué)或?qū)W院，或?qū)I(yè)翻譯公司承擔(dān)，適當(dāng)給點(diǎn)報(bào)酬即可。
中國(guó)菜名實(shí)在太多、太豐富，太形象化了，令人眼花繚亂。什么“滿載而歸”、“花好月圓”、“佛跳墻”等等，如果不加解釋，有誰(shuí)能夠把它們翻譯成為使外國(guó)人明白的菜名。本人認(rèn)為，要想把中國(guó)菜名譯文統(tǒng)一起來(lái)，出發(fā)點(diǎn)可能是好的，但在實(shí)際上如同大海撈月。例如上面提到的“大豐收”，如果不看到介紹，圖片或品嘗過(guò)，誰(shuí)知道是什么東西。而且每個(gè)餐館制作的大豐收的內(nèi)容也不完全相同。今天可能是幾種蔬菜，明天也許就變成了水果。
此類菜名很難給一個(gè)“權(quán)威”的翻譯。在翻譯菜單方面，誰(shuí)敢說(shuō)自己是權(quán)威？文革期間，北京的外交官們喜歡用“你別虎我”Don’t tiger me 開(kāi)玩笑。誰(shuí)能說(shuō)，這個(gè)英語(yǔ)說(shuō)法就是錯(cuò)誤的。說(shuō)不定，有一天，美國(guó)人會(huì)把它編入英語(yǔ)大詞典里。
總之，隨著中國(guó)與外界的往來(lái)日益增多，我們的中餐也會(huì)被越來(lái)越多的外國(guó)人了解和接受。菜名的翻譯也必然會(huì)同步。
冷菜類 Cold Dishes
白菜心拌蜇頭：Marinated Jellyfish and Chinese Cabbage in Vinaigrette
白靈菇扣鴨掌：Mushrooms with Duck Feet
拌豆腐絲：Shredded Tofu with Sauce
白切雞：Boiled Chicken with Sauce
拌雙耳：Tossed Black and White Fungus
冰梅涼瓜：Bitter Melon in Plum Sauce
冰鎮(zhèn)芥蘭：Chinese Broccoli with Wasabi
朝鮮辣白菜：Korean Cabbage in Chili Sauce
朝鮮泡菜：Kimchi
陳皮兔肉：Rabbit Meat with Tangerine Flavor
川北涼粉：Clear Noodles in Chili Sauce
刺身涼瓜：Bitter Melon with Wasabi
豆豉多春魚(yú) ：Shisamo in Black Bean Sauce
夫妻肺片：Pork Lungs in Chili Sauce
干拌牛舌：Ox Tongue in Chili Sauce
干拌順風(fēng) ：Pig Ear in Chili Sauce
怪味牛腱：Spiced Beef Shank
紅心鴨卷：Sliced Duck Rolls with Egg Yolk
姜汁皮蛋：Preserved Eggs in Ginger Sauce
醬香豬蹄：Pig Feet Seasoned with Soy Sauce
醬肘花：Sliced Pork in Soy Sauce
金豆芥蘭：Chinese Broccoli with Soy Beans
韭黃螺片：Sliced Sea Whelks with Hotbed Chives
老北京豆醬：Traditional Beijing Bean Paste
老醋泡花生：Peanuts Pickled in Aged Vinegar
涼拌金針菇：Golden Mushrooms and Mixed Vegetables
涼拌西芹云耳：Celery with White Fungus
鹵水大腸：Marinated Pork Intestines
鹵水豆腐：Marinated Tofu
鹵水鵝頭：Marinated Goose Heads
鹵水鵝翼：Marinated Goose Wings
鹵水鵝掌：Marinated Goose Feet
鹵水鵝胗：Marinated Goose Gizzard
鹵水雞蛋：Marinated Eggs
鹵水金錢肚：Marinated Pork Tripe
鹵水牛腱：Marinated Beef Shank
鹵水牛舌：Marinated Ox Tongue
鹵水拼盤：Marinated Meat Combination
鹵水鴨肉：Marinated Duck Meat
蘿卜干毛豆：Dried Radish with Green Soybean
麻辣肚絲：Shredded Pig Tripe in Chili Sauce
美味牛筋：Beef Tendon
蜜汁叉燒：Honey-Stewed BBQ Pork
明爐燒鴨：Roast Duck
泡菜什錦：Assorted Pickles
泡椒鳳爪：Chicken Feet with Pickled Peppers
皮蛋豆腐：Tofu with Preserved Eggs
乳豬拼盤：Roast Suckling Pig
珊瑚筍尖：Sweet and Sour Bamboo Shoots
爽口西芹：Crispy Celery
四寶烤麩：Marinated Bran Dough with Peanuts and Black Fungus
松仁香菇：Black Mushrooms with Pine Nuts
蒜茸海帶絲：Sliced Kelp in Garlic Sauce
跳水木耳：Black Fungus with Pickled Capsicum
拌海螺：Whelks and Cucumber
五彩醬鵝肝：Goose Liver with White Gourd
五香牛肉：Spicy Roast Beef
五香熏干：Spicy Smoked Dried Tofu
五香熏魚(yú) ：Spicy Smoked Fish
五香云豆：Spicy Kidney Beans
腌三文魚(yú) ：Marinated Salmon
鹽焗雞：Baked Chicken in Salt
鹽水蝦肉：Poached Salted Shrimps Without Shell
糟香鵝掌：Braised Goose Feet in Rice Wine Sauce
釀黃瓜條：Pickled Cucumber Strips
米醋海蜇：Jellyfish in Vinegar
鹵豬舌：Marinated Pig Tongue
三色中卷：Squid Rolls Stuffed with Bean, Ham and Egg Yolk
蛋衣河鰻：Egg Rolls Stuffed with Eel
鹽水鵝肉：Goose Slices in Salted Spicy Sauce
冰心苦瓜：Bitter Melon Salad
五味九孔：Fresh Abalone in Spicy Sauce
明蝦荔枝沙拉：Shrimps and Litchi Salad
五味牛腱：Spicy Beef Shank
拌八爪魚(yú) ：Spicy Cuttlefish
雞腳凍：Chicken Feet Galantine
香蔥酥魚(yú) ：Crispy Crucian Carp in Scallion Oil
蒜汁鵝胗：Goose Gizzard in Garlic Sauce
黃花素雞：Vegetarian Chicken with Day Lily
姜汁鮮魷：Fresh Squid in Ginger Sauce
桂花糯米藕:Steamed Lotus Root Stuffed with Sweet Sticky Rice
鹵鴨冷切：Spicy Marinated Duck
松田青豆：Songtian Green Beans
色拉九孔：Abalone Salad
涼拌花螺：Cold Sea Whelks with Dressing
素鴨：Vegetarian Duck
醬鴨：Duck Seasoned with Soy Sauce
麻辣牛筋：Spicy Beef Tendon
醉雞：Liquor-Soaked Chicken
可樂(lè)蕓豆：French Beans in Coca-Cola
桂花山藥：Chinese Yam with Osmanthus Sauce
豆豉鯽魚(yú) ：Crucian Carp with Black Bean Sauce
水晶魚(yú)凍：Fish Aspic
醬板鴨：Spicy Salted Duck
燒椒皮蛋：Preserved Eggs with Chili
酸辣瓜條：Cucumber with Hot and Sour Sauce
五香大排：Spicy Pork Ribs
三絲木耳：Black Fungus with Cucumber and Vermicelle
酸辣蕨根粉：Hot and Sour Fern Root Noodles
小黃瓜蘸醬：Small Cucumber with Soybean Paste
拌苦菜：Mixed Bitter Vegetables
蕨根粉拌蟄頭：Fern Root Noodles with Jellyfish
老醋黑木耳：Black Fungus in Vinegar
清香苦菊：Chrysanthemum with Sauce
琥珀核桃：Honeyed Walnuts
杭州鳳鵝：Pickled Goose, Hangzhou Style
香吃茶樹(shù)菇：Spicy Tea Tree Mushrooms
琥珀花生：Honeyed Peanuts
蔥油鵝肝：Goose Liver with Scallion and Chili Oil
拌爽口海苔：Sea Moss with Sauce
巧拌海茸：Mixed Seaweed
蛋黃涼瓜：Bitter Melon with Egg Yolk
龍眼風(fēng)味腸：Sausage Stuffed with Salty Egg
水晶蘿卜：Sliced Turnip with Sauce
臘八蒜茼蒿：Crown Daisy with Sweet Garlic
香辣手撕茄子：Eggplant with Chili Oil
酥鯽魚(yú) ：Crispy Crucian Carp
水晶鴨舌：Duck Tongue Aspic
鹵水鴨舌：Marinated Duck Tongue
香椿鴨胗：Duck Gizzard with Chinese Toon
鹵水鴨膀：Marinated Duck Wings
香糟鴨卷：Duck Rolls Marinated in Rice Wine
鹽水鴨肝：Duck Liver in Salted Spicy Sauce
水晶鵝肝：Goose Liver Aspic
豉油乳鴿皇：Braised Pigeon with Black Bean Sauce
酥海帶：Crispy Seaweed
脆蝦白菜心：Chinese Cabbage with Fried Shrimps
香椿豆腐：Tofu with Chinese Toon
拌香椿苗：Chinese Toon with Sauce
糖醋白菜墩：Sweet and Sour Chinese Cabbage
姜汁蟄皮：Jellyfish in Ginger Sauce
韭菜鮮桃仁：Fresh Walnuts with Leek
花生太湖銀魚(yú) ：Taihu Silver Fish with Peanuts
生腌百合南瓜：Marinated Lily Bulbs and Pumpkin
醬鴨翅：Duck Wings Seasoned with Soy Sauce
蘿卜苗：Turnip Sprouts
八寶菠菜：Spinach with Eight Delicacies
竹筍青豆：Bamboo Shoots and Green Beans
涼拌苦瓜：Bitter Melon in Sauce
芥末木耳：Black Fungus with Mustard Sauce
炸花生米：Fried Peanuts
小魚(yú)花生：Fried Silver Fish with Peanuts
德州扒雞：Braised Chicken, Dezhou Style
清蒸火腿雞片：Steamed Sliced Chicken with Ham
熏馬哈魚(yú) ：Smoked Salmon
家常皮凍：Pork Skin Aspic
大拉皮：Tossed Mung Clear Noodles in Sauce
蒜泥白肉：Pork with Garlic Sauce
魚(yú)露白肉：Boiled Pork in Anchovy Sauce
醬豬肘：Pork Hock Seasoned with Soy Sauce
醬牛肉：Beef Seasoned with Soy Sauce
紅油牛筋：Beef Tendon in Chili Sauce
鹵牛腩：Marinated Beef Brisket in Spiced Sauce
泡椒鴨絲：Shredded Duck with Pickled Peppers
拌茄泥：Mashed Eggplant with Garlic
糖拌西紅柿：Tomato Slices with Sugar
糖蒜：Sweet Garlic
腌雪里蕻：Pickled Potherb Mustard
涼拌黃瓜：Cucumber in Sauce
熱菜 Hot Dishes
豬肉類 Pork
白菜豆腐燜酥肉：Braised Pork Cubes with Tofu and Chinese Cabbage
鮑魚(yú)紅燒肉：Braised Pork with Abalone
鮑汁扣東坡肉：Braised Dongpo Pork with Abalone Sauce
百葉結(jié)燒肉：Stewed Pork Cubes and Tofu Skin in Brown Sauce
碧綠叉燒肥腸：Steamed Rice Rolls with BBQ Pork Intestines and Vegetables
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 Preserved Pork in Black Sauce
川味小炒：Shredded Pork with Vegetables, Sichuan Style
地瓜燒肉：Stewed Diced Pork and Sweet Potatoes
東坡方肉：Braised Dongpo Pork
冬菜扣肉：Braised Pork with Preserved Vegetables
方竹筍燉肉：Braised Pork with Bamboo Shoots
干煸小豬腰：Fried Pig Kidney with Onion
干豆角回鍋肉：Sautéed Spicy Pork with Dried Beans
干鍋排骨雞：Griddle Cooked Spare Ribs and Chicken
咕嚕肉：Gulaorou （Sweet and Sour Pork with Fat）
怪味豬手：Braised Spicy Pig Feet
黑椒焗豬手：Baked Pig Feet with Black Pepper
紅燒獅子頭：Stewed Pork Ball in Brown Sauce
脆皮乳豬：Crispy BBQ Suckling Pig
回鍋肉片：Sautéed Sliced Pork with Pepper and Chili
木耳肉片：Sautéed Sliced Pork with Black Fungus
煎豬柳：Pan-Fried Pork Filet
醬燒排骨：Braised Spare Ribs in Brown Sauce
醬豬手：Braised Pig Feet in Brown Sauce
椒鹽肉排：Spare Ribs with Spicy Salt
椒鹽炸排條：Deep-Fried Spare Ribs with Spicy Salt
金瓜東坡肉：Braised Dongpo Pork with Melon
京醬肉絲：Sautéed Shredded Pork in Sweet Bean Sauce
焗肉排：Baked Spare Ribs
咖喱肉松煸大豆芽：Sautéed Minced Pork with Bean Sprouts in Curry Sauce
臘八豆炒臘肉：Sautéed Preserved Pork with Fermented Soy Beans
臘肉炒香干：Sautéed Preserved Pork with Dried Tofu Slices
欖菜肉菘炒四季豆：Sautéed French Beans with Minced Pork and Olive Pickles
蘿卜干臘肉：Sautéed Preserved Pork with Dried Radish
毛家紅燒肉：Braised Pork，Mao's Family Style
米粉扣肉：Steamed Sliced Pork Belly with Rice Flour
蜜汁火方：Braised Ham in Honey Sauce
蜜汁燒小肉排：Stewed Spare Ribs in Honey Sauce
木須肉：Sautéed Sliced Pork, Eggs and Black Fungus
南瓜香芋蒸排骨：Steamed Spare Ribs with Pumpkin and Taro
砂鍋海帶燉排骨：Stewed Spare Ribs with Kelp en Casserole
砂鍋排骨土豆：Stewed Spare Ribs with Potatoes en Casserole
什菌炒紅燒肉：Sautéed Diced Pork with Assorted Mushrooms
什菌炒雙脆：Sautéed Chicken Gizzard and Tripe with Assorted Mushrooms
手抓琵琶骨：Braised Spare Ribs
蒜香椒鹽肉排：Deep-Fried Spare Ribs with Minced Garlic and Spicy Salt
筍干燜腩肉：Braised Tenderloin （Pork） with Dried Bamboo Shoots
臺(tái)式蛋黃肉：Steamed Pork with Salted Egg Yolk, Taiwan Style
碳燒菠蘿骨：BBQ Spare Ribs with Pineapple
碳燒排骨：BBQ Spare Ribs
糖醋排骨：Sweet and Sour Spare Ribs
鐵板咖喱醬燒骨：Sizzling Spare Ribs with Curry Sauce
鐵板什錦肉扒：Sizzling Mixed Meat
無(wú)錫排骨：Fried Spare Ribs, Wuxi Style
鮮果香檳骨：Spare Ribs with Champagne and Fresh Fruit
咸魚(yú)蒸肉餅：Steamed Pork and Salted Fish Cutlet
香蜜橙花骨：Sautéed Spare Ribs in Orange Sauce
湘味回鍋肉：Sautéed Pork with Pepper, Hunan Style
蟹湯紅燜獅子頭：Steamed Pork Ball with Crab Soup
雪菜炒肉絲：Sautéed Shredded Pork with Potherb Mustard
油面筋釀肉：Dried Wheat Gluten with Pork Stuffing
魚(yú)香肉絲：Yu-Shiang Shredded Pork （Sautéed with Spicy Garlic Sauce）
孜然寸骨：Sautéed Spare Ribs with Cumin
走油蹄膀：Braised Pig's Knuckle in Brown Sauce
火爆腰花：Sautéed Pig's Kidney
臘肉炒香芹：Sautéed Preserved Pork with Celery
梅櫻小炒皇：Sautéed Squid with Shredded Pork and Leek
糖醋里脊：Fried Sweet and Sour Tenderloin （Lean Meat）
魚(yú)香里脊絲：Yu-Shiang Shredded Pork （Sautéed in Spicy Garlic Sauce）
珍菌滑炒肉：Sautéed Pork with Mushrooms
什燴肉：Roast Pork with Mixed Vegetables
芥蘭肉：Sautéed Pork with Chinese Broccoli
子姜肉：Sautéed Shredded Pork with Ginger Shoots
辣子肉：Sautéed Pork in Hot Pepper Sauce
咖喱肉：Curry Pork
羅漢肚：Pork Tripe Stuffed with Meat
水晶肘：Stewed Pork Hock
九轉(zhuǎn)大腸：Braised Intestines in Brown Sauce
鍋燒肘子配餅：Deep-Fried Pork Hock with Pancake
兩吃干炸丸子：Deep-Fried Meat Balls with Choice of Sauces
腐乳豬蹄：Stewed Pig Feet with Preserved Tofu
豆豉豬蹄：Stewed Pig Feet with Black Bean Sauce
木耳過(guò)油肉：Fried Boiled Pork with Black Fungus
海參過(guò)油肉：Fried Boiled Pork with Sea Cucumber
蒜茸腰片：Sautéed Pork Kidney with Mashed Garlic
紅扒肘子：Braised Pork Hock in Brown Sauce
芫爆里脊絲：Sautéed Shredded Pork Filet with Coriander
醬爆里脊絲配餅：Fried Shredded Pork Filet in Soy Bean Paste with Pancake
溜丸子：Sautéed Fried Meat Balls with Brown Sauce
燴蒜香肚絲：Braised Pork Tripe Shreds with Mashed Garlic in Sauce
四喜丸子：Four-Joy Meatballs （Meat Balls Braised with Brown Sauce）
清炸里脊：Deep-Fried Pork Filet
軟炸里脊：Soft-Fried Pork Filet
尖椒里脊絲：Fried Shredded Pork Filet with Hot Pepper
滑溜里脊片：Quick-Fried Pork Filet Slices with Sauce
銀芽肉絲：Sautéed Shredded Pork with Bean Sprouts
蒜香燴肥腸：Braised Pork Intestines with Mashed Garlic
尖椒炒肥腸：Fried Pork Intestines with Hot Pepper
溜肚塊：Quick-Fried Pork Tripe Slices
香辣肚塊：Stir-Fried Pork Tripe Slices with Chili
芫爆肚絲：Sautéed Pork Tripe Slices with Coriander
軟溜肥腸：Quick-Fried Pork Intestines in Brown Sauce
芽菜回鍋肉：Sautéed Sliced Pork with Scallion and Bean Sprouts
泡蘿卜炒肉絲：Sautéed Pork Slices with Pickled Turnip
米粉排骨：Steamed Spare Ribs with Rice Flour
芽菜扣肉：Braised Pork Slices with Bean Sprouts
東坡肘子：Braised Dongpo Pork Hock with Brown Sauce
川式紅燒肉：Braised Pork，Sichuan Style
米粉肉：Steamed Pork with Rice Flour
夾沙肉：Steamed Pork Slices with Red Bean Paste
青豌豆肉丁：Sautéed Diced Pork with Green Peas
螞蟻上樹(shù) ：Sautéed Vermicelli with Spicy Minced Pork
芹菜肉絲：Sautéed Shredded Pork with Celery
青椒肉絲：Sautéed Shredded Pork with Green Pepper
扁豆肉絲：Sautéed Shredded Pork and French Beans
冬筍炒肉絲：Sautéed Shredded Pork with Bamboo Shoots
炸肉茄合：Deep-Fried Eggplant with Pork Stuffing
脆皮三絲卷：Crispy Rolls of Shreded Pork, Sea Cucumber and Bamboo Shoots
烤乳豬：Roasted Suckling Pig
紅燒蹄筋：Braised Pig Tendon in Brown Sauce
清蒸豬腦：Steamed Pig Brains
蛋煎豬腦：Scrambled Eggs with Pig Brains
菜遠(yuǎn)炒排骨：Sautéed Spare Ribs with Greens
椒鹽排骨：Crispy Spare Ribs with Spicy Salt
芋頭蒸排骨：Steamed Spare Ribs with Taro
蝴蝶骨：Braised Spare Ribs
無(wú)骨排：BBQ Spare Ribs Off the Bone
辣白菜炒五花肉：Sautéed Streaky Pork with Cabbage in Chili Sauce
酒醉排骨：Spare Ribs in Wine Sauce
無(wú)骨排：BBQ Boneless Spare Ribs
香辣豬扒：Grilled Pork with Spicy Sauce
云腿芥菜膽：Sautéed Chinese Broccoli with Ham
板栗紅燒肉：Braised Pork with Chestnuts
小炒脆骨：Sautéed Gristles
酸豆角肉沫：Sautéed Sour Beans with Minced Pork
五花肉燉蘿卜皮：Braised Streaky Pork with Turnip Peel
臘肉紅菜苔：Sautéed Preserved Pork with Red Vegetables
竹筒臘肉：Steamed Preserved Pork in Bamboo Tube
鹽煎肉：Fried Pork Slices with Salted Pepper
豬肉燉粉條：Braised Pork with Vermicelli
蕓豆?fàn)F豬尾：Braised Pigtails with French Beans
干豇豆燉豬蹄：Braised Pig Feet with Dried Cowpeas
豉汁蒸排骨：Steamed Spare Ribs in Black Bean Sauce
蛋黃獅子頭：Stewed Meat Ball with Egg Yolk
牛肉類 Beef
XO醬炒牛柳條：Sautéed Beef Filet in XO Sauce
爆炒牛肋骨：Sautéed Beef Ribs
彩椒牛柳：Sautéed Beef Filet with Bell Peppers
白灼肥牛：Scalded Beef
菜膽蠔油牛肉：Sautéed Sliced Beef and Vegetables in Oyster Sauce
菜心扒牛肉：Grilled Beef with Shanghai Greens
川北牛尾：Braised Oxtail in Chili Sauce, Sichuan Style
川汁牛柳：Sautéed Beef Filet in Chili Sauce, Sichuan Style
蔥爆肥牛：Sautéed Beef with Scallion
番茄燉牛腩：Braised Beef Brisket with Tomato
干煸牛肉絲：Sautéed Shredded Beef in Chili Sauce
干鍋黃牛肉：Griddle Cooked Beef and Wild Mushrooms
罐燜牛肉：Stewed Beef en Casserole
鍋?zhàn)欣敝笈＝钔?：Stewed Beef Balls with Chili Sauce
鍋?zhàn)刑}卜牛腩：Stewed Beef Brisket with Radish
杭椒牛柳：Sautéed Beef Filet with Hot Green Pepper
蠔皇滑牛肉：Sautéed Sliced Beef in Oyster Sauce
黑椒牛肋骨：Pan-Fried Beef Ribs with Black Pepper
黑椒牛柳：Sautéed Beef Filet with Black Pepper
黑椒牛柳粒：Sautéed Diced Beef Filet with Black Pepper
黑椒牛柳條：Sautéed Beef Filet with Black Pepper
黑椒牛排：Pan-Fried Beef Steak with Black Pepper
紅酒燴牛尾：Braised Oxtail in Red Wine
胡蘿卜燉牛肉：Braised Beef with Carrots
姜蔥爆牛肉：Sautéed Sliced Beef with Onion and Ginger
芥蘭扒牛柳：Sautéed Beef Filet with Chinese Broccoli
金蒜煎牛籽粒：Pan-Fried Beef with Crispy Garlic
牛腩煲：Braised Beef Brisket en Casserole
清湯牛丸腩：Consommé of Beef Balls
山藥牛肉片：Sautéed Sliced Beef with Yam
石烹肥牛：Beef with Chili Grilled on Stone Plate
時(shí)菜炒牛肉：Sautéed Beef with Seasonal Vegetable
水煮牛肉：Poached Sliced Beef in Hot Chili Oil
酥皮牛柳：Crispy Beef Filet
鐵板串燒牛肉：Sizzling Beef Kebabs
鐵板木瓜牛仔骨：Sizzling Calf Ribs with Papaya
鐵板牛肉：Sizzling Beef Steak
土豆炒牛柳條：Sautéed Beef Filet with Potatoes
豌豆辣牛肉：Sautéed Beef and Green Peas in Spicy Sauce
鮮菇炒牛肉：Sautéed Beef with Fresh Mushrooms
鮮椒牛柳：Sautéed Beef Filet with Bell Peppers
豉汁牛仔骨：Steamed Beef Ribs in Black Bean Sauce
香芋黑椒炒牛柳條：Sautéed Beef with Black Pepper and Taro
香芋燴牛肉：Braised Beef with Taro
小炒臘牛肉：Sautéed Preserved Beef with Leek and Pepper
小筍燒牛肉：Braised Beef with Bamboo Shoots
洋蔥牛柳絲：Sautéed Shredded Beef with Onion
腰果牛肉粒：Sautéed Diced Beef with Cashew Nuts
中式牛柳：Beef Filet with Tomato Sauce, Chinese Style
中式牛排：Beef Steak with Tomato Sauce, Chinese Style
孜然烤牛肉：Grilled Beef with Cumin
孜然辣汁燜牛腩：Braised Beef Brisket with Cumin
家鄉(xiāng)小炒肉：Sautéed Beef Filet, Country Style
青豆牛肉粒：Sautéed Diced Beef with Green Beans
豉油牛肉：Steamed Beef in Black Bean Sauce
什菜牛肉：Sautéed Beef with Mixed Vegetables
魚(yú)香牛肉：Yu-Shiang Beef （Sautéed with Spicy Garlic Sauce）
芥蘭牛肉：Sautéed Beef with Chinese Broccoli
雪豆牛肉：Sautéed Beef with Snow Peas
青椒牛肉：Sautéed Beef with Pepper and Onions
陳皮牛肉：Beef with Dried Orange Peel
干燒牛肉：Dry-Braised Shredded Beef, Sichuan Style
湖南牛肉：Beef, Hunan Style
子姜牛肉：Sautéed Shreded Beef with Ginger Shoots
芝麻牛肉：Sautéed Beef with Sesame
辣子牛肉：Sautéed Beef in Hot Pepper Sauce
什錦扒牛肉：Beef Tenderloin with Mixed Vegetables
紅燒牛蹄筋：Braised Beef Tendon in Brown Sauce
三彩牛肉絲：Stir-Fried Shreded Beef with Vegetables
西蘭花牛柳：Stir-Fried Beef Filet with Broccoli
鐵鍋牛柳：Braised Beef Filet in Iron Pot
白靈菇牛柳：Stir-Fried Beef Filet with Mushrooms
蘆筍牛柳：Stir-Fried Beef Filet with Green Asparagus
豆豉牛柳：Braised Beef Filet in Black Bean Sauce
紅油牛頭：Ox Head with Hot Chili Oil
麻辣牛肚：Spicy Ox Tripe
京蔥山珍爆牛柳：Braised Beef Filet with Scallion
阿香婆石頭烤肉：Beef BBQ with Spicy Sauce
菜遠(yuǎn)炒牛肉：Sautéed Beef with Greens
涼瓜炒牛肉：Sautéed Beef with Bitter Melon
干煸牛柳絲：Sautéed Shredded Beef
檸檬牛肉：Sautéed Beef with Lemon
榨菜牛肉：Sautéed Beef with Pickled Vegetable
蒙古牛肉：Sautéed Mongolian Beef
椒鹽牛仔骨：Sautéed Calf Ribs with Spicy Salt
辣白菜炒牛肉：Sautéed Beef with Cabbage in Chili Sauce
荔枝炒牛肉：Sautéed Beef with Litchi
野山椒牛肉絲：Sautéed Shredded Beef with Wild Pepper
尖椒香芹牛肉絲：Sautéed Shredded Beef with Hot Pepper and Celery
堂煎貴族牛肉（制作方法：黑椒汁、香草汁）：Pan-Fried Superior Steak （ with black pepper sauce / vanilla sauce）
香煎紐西蘭牛仔骨：Pan-Fried New Zealand Calf Chop
沾水牛肉：Boiled Beef
牛肉燉土豆：Braised Beef with Potatoes
清蛋牛肉：Fried Beef with Scrambled Eggs
米粉牛肉：Steamed Beef with Rice Flour
咖喱蒸牛肚：Steamed Ox Tripe with Curry
芫爆散丹：Sautéed Ox Tripe with Coriander
禽蛋類 Poultry and Eggs
巴蜀小炒雞：Sautéed Chicken with Hot and Green Pepper
扒雞腿：Grilled Chicken Legs
扒芥香雞胸：Grilled Mustard Flavored Chicken Breast
白椒炒雞胗：Sautéed Chicken Gizzards with Pepper
板栗燜仔雞：Braised Chicken with Chestnuts
川味紅湯雞：Chicken in Hot Spicy Sauce, Sichuan Style
脆皮雞：Crispy Chicken
大千雞片：Sautéed Sliced Chicken
大煮干絲：Braised Shredded Chicken with Ham and Dried Tofu
當(dāng)紅炸子雞：Deep-Fried Chicken
翡翠鮑脯麒麟雞：Braised Chicken with Sliced Abalone and Ham
雙冬辣雞球：Sautéed Chicken Balls with Mushrooms and Bamboo Shoots
芙蓉雞片：Sautéed Chicken Slices in Egg-White
干蔥豆豉雞煲：Stewed Chicken in Scallion and Black Bean Sauce
干鍋雞：Griddle Cooked Chicken with Pepper
干鍋雞胗：Griddle Cooked Chicken Gizzard
宮保雞丁：Kung Pao Chicken
枸杞濃汁燴鳳筋：Stewed Chicken Tendon with Chinese Wolfberry
花旗參燉竹絲雞：Braised Chicken with Ginseng
雞茸豆花：Minced Chicken Soup
姜蔥霸皇雞：Pan-Fried Chicken with Ginger and Scallion
金針云耳蒸雞：Steamed Chicken with Lily Flowers and Fungus
咖喱雞：Curry Chicken
可樂(lè)鳳中翼：Pan-Fried Chicken Wings in Coca-Cola Sauce
鴻運(yùn)蒸鳳爪：Steamed Chicken Feet
客家鹽焗雞：Salt Baked Chicken, Hakka Style
蓮藕辣香雞球：Sautéed Spicy Chicken Balls with Lotus Roots
羅定豆豉雞：Braised Chicken in Black Bean Sauce
南乳碎炸雞：Fried Chicken Cubes with Preserved Tofu
啤酒雞：Stewed Chicken in Beer
飄香手撕雞：Poached Sliced Chicken
麒麟雞：Steamed Sliced Chicken with Mushrooms and Vegetables
薺菜雞片：Sautéed Sliced Chicken with Shepherd's Purse
鮮蘑包公雞：Braised Chicken with Fresh Mushrooms
沙茶雞煲：Chicken with BBQ Sauce en Casserole
沙姜焗軟雞：Salted and Steamed Chicken with Ginger
砂鍋滑雞：Stewed Chicken and Vegetables en Casserole
燒雞肉串：Roast Chicken Kebabs
時(shí)菜炒雞片：Sautéed Sliced Chicken with Vegetables
江南百花雞：Chicken, South China Style
四川辣子雞：Sautéed Diced Chicken with Chili and Pepper, Sichuan Style
酥炸雞胸：Deep-Fried Crispy Chicken Breast
鐵板豆豉雞：Sizzling Chicken in Black Bean Sauce
鐵板掌中寶：Sizzling Chicken Feet
鮮人參燉土雞：Braised Chicken with Ginseng
香扒春雞：Grilled Spring Chicken
杏仁百花脆皮雞：Crispy Chicken with Shrimp Paste and Almonds
杏香橙花雞脯：Sautéed Boneless Chicken with Almonds in Orange Dressing
腰果雞丁：Sautéed Diced Chicken and Cashew Nuts
一品蒜花雞：Deep-Fried Chicken with Garlic
魚(yú)香雞片：Yu-Shiang Chicken Slices （Sautéed with Spicy Garlic Sauce）
汁燒雞肉：Stewed Chicken in Sauce
美極掌中寶：Sautéed Chicken Feet in Maggi Sauce
青瓜雞丁：Sautéed Diced Chicken with Cucumber
什菜雞：Sautéed Chicken with Mixed Vegetables
芥蘭雞：Sautéed Chicken with Chinese Broccoli
雪豆雞：Sautéed Chicken with Snow Peas
甜酸雞：Sweet and Sour Chicken
陳皮雞：Chicken with Dried Orange Peel
干燒雞：Dry-Braised Chicken in Chili Sauce
檸檬雞：Sautéed Chicken with Lemon
湖南雞：Chicken，Hunan Style
子姜雞：Sautéed Chicken with Ginger Shoots
豆苗雞片：Sautéed Sliced Chicken with Pea Sprouts
炸八塊雞：Deep-Fried Chicken Chunks
三杯雞：Stewed Chicken with Three Cups Sauce
蔥油雞：Chicken with Scallion in Hot Oil
香酥雞王：Crispy Chicken
金湯燴雞脯：Braised Chicken Breast in Pumpkin Soup
芫爆鵪鶉脯：Sautéed Quail Breast with Coriander
棗生栗子雞：Stewed Chicken with Jujubes, Peanuts and Chestnuts
西蘭花雞片：Stir-Fried Chicken Slices with Broccoli
白靈菇雞片：Stir-Fried Chicken Slices with Mushrooms
芫爆雞片：Sautéed Chicken Slices with Coriander
蘆筍雞片：Sautéed Chicken Slices with Green Asparagus
雞丁核桃仁：Stir-Fried Diced Chicken with Walnuts
甜酸雞腿肉：Stir-Fried Sweet and Sour Chicken Leg
怪味雞絲：Special Flavored Shredded Chicken
口水雞：Steamed Chicken with Chili Sauce
魚(yú)香碎米雞：Yu-Shiang Diced Chicken （Sautéed with Spicy Garlic Sauce）
蔥姜油淋雞：Chicken with Ginger and Scallion Oil
菜遠(yuǎn)雞球：Sautéed Chicken Balls with Greens
豉汁黃毛雞：Sautéed Chicken with Black Bean Sauce
子羅炒雞片：Sautéed Sliced Chicken with Ginger and Pineapple
龍鳳琵琶豆腐：Steamed Tofu with Egg, Chicken and Shrimp
糖醋雞塊：Braised Chicken in Sweet and Sour Sauce
蜜糖子姜雞：Honey-Stewed Chicken with Ginger Shoots
蘋果咖喱雞：Curry Chicken with Apple
糊辣仔雞：Pepper Chicken
美極蔥香雞脆骨：Sautéed Chicken Gristle with Scallion in Maggi Sauce
清蒸童子雞：Steamed Spring Chicken
貴妃雞：Chicken Wings and Legs with Brown Sauce
江南百花雞：Steamed Chicken Skin with Shrimp Paste
烤雞：Roast Chicken
符離集燒雞：Red-Cooked Chicken, Fuliji Style
道口燒雞：Red-Cooked Chicken, Daokou Style
醬雞：Chicken Seasoned with Brown Sauce
熏雞：Smoked Chicken
五香雞：Spiced Chicken
椒鹽雞：Chicken with Spicy Salt
麻辣雞：Chicken with Chili and Sichuan Pepper
茶香雞：Red-Cooked Chicken with Tea Falvor
金錢雞：Grilled Ham and Chicken
芝麻雞：Boiled Chicken with Sesame and Spicy Sauce
叫化雞：Beggars Chicken （Baked Chicken）
江米釀雞：Chicken with Glutinous Rice Stuffing
富貴雞：Steamed Chicken with Stuffing
紙包雞：Deep-Fried Chicken in Tin Foil
清蒸全雞：Steamed Whole Chicken
半口蘑蒸雞：Steamed Chicken with Truffle
炸雞肫肝：Fried Chicken Gizzards
一雞三吃：A Chicken Prepared in Three Ways
牡丹珠圓雞：Chicken and Crab Roe with Shrimp Balls
廣州文昌雞：Sliced Chicken with Chicken Livers and Ham
荸薺雞片：Sautéed Chicken Slices with Water Chestnuts
時(shí)蔬雞片：Sautéed Chicken Slices with Seasonal Vegetable
汽鍋雞翅：Steam Pot Chicken Wings
清蒸全鴨：Steamed Whole Duck
柴把鴨：Steamed Duck with Bamboo Shoots and Ham
脆皮鴛鴦鴨：Two-Coloured Crispy Duck with Minced Shrimps Stuffing
全聚德烤鴨：Quanjude Roast Duck
面魚(yú)兒燒鴨：Roast Duck with Fish-Like Dough
雙冬鴨：Duck Meat with Snow Peas and Mushrooms
子姜鴨：Sautéed Duck with Ginger Shoots
魔芋燒鴨：Braised Duck with Shredded Konjak
五香鴨子：Spiced Duck with Tofu
鹽烤荷葉鴨：Salt Baked Duck in Lotus Leaf
鴨粒響鈴：Fried Diced Duck
青椒鴨腸：Stir-Fried Duck Intestines with Green Pepper
糟溜鴨三白：Stewed and Seasoned Duck Slices, Duck Feet and Duck Liver
四川樟茶鴨（配荷葉餅）：Smoked Duck, Sichuan Style （with Lotus-Leaf-Like Pancake）
香熏鴨腰：Frangrant Smoked Duck Kernel
鹽烤荷葉鴨：Salt-Baked Duck in Lotus Leaf
口水鴨腸：Duck Intestines with Chili Sauce
芥末鴨掌：Duck Feet with Mustard
火爆川椒鴨舌：Stir-Fried Duck Tongues with Sichuan Chili
八珍發(fā)菜扒鴨：Braised Chicken with Assorted Meat and Thread Moss
賽海蜇拌火鴨絲：Shredded Roast Duck with White Fungus
蜜汁煙熏鴨肉卷：Smoked Duck Rolls with Honey Sauce
香荽鴨翼：Stir-Fried Duck Wings with Coriander
香醬爆鴨絲：Sautéed Shredded Duck in Soy Sauce
北菇扒大鴨：Braised Duck with Black Mushrooms and Vegetables
北京烤鴨：Beijing Roast Duck
彩椒炒火鴨柳：Sautéed Roast Duck with Bell Pepper
蟲(chóng)草燉老鴨：Stewed Duck with Aweto
蛋酥樟茶鴨：Deep-Fried Smoked Duck with Egg Crust
冬菜扣大鴨：Braised Duck with Preserved Vegetables
參杞燉老鴨：Stewed Duck with Ginseng and Chinese Wolfberry
豆豉蘆筍炒鴨柳：Sautéed Sliced Duck with Asparagus in Black Bean Sauce
火燎鴨心：Sautéed Duck Hearts
醬爆鴨片：Sautéed Sliced Duck in Soy Sauce
羅漢扒大鴨：Braised Duck with Mixed Vegetables
櫻桃汁煎鴨胸：Pan-Fried Duck Breast in Cherry Sauce
蜜汁鴨胸：Pan-Fried Duck Breast with Honey Sauce
汽鍋蟲(chóng)草燉老鴨：Steam Pot Duck with Aweto
芋茸香酥鴨：Deep-Fried Boneless Duck with Taro Puree
雀巢鴨寶：Sautéed Diced Duck Meat in Potato Basket
黑椒燜鴨胗：Braised Duck Gizzards with Black Pepper
燴鴨四寶：Braised Four–Delicacies of Duck
黃豆煮水鴨：Stewed Duck with Soya Beans
生炒鴨松：Sautéed Minced Duck on Lettuce Leaf
酸梅鴨：Braised Duck with Plum Sauce
香辣炒板鴨：Sautéed Salted Duck with Hot Spicy Sauce
香酥脫骨鴨：Crispy Boneless Duck
香酥鴨荷葉夾：Deep-Fried Duck in Lotus Leaf
酥皮鴨絲盅：Crispy Shredded Duck
荔茸鵝肝卷：Deep-Fried Goose Liver Roll with Taro
遼參扣鵝掌：Braised Goose Feet with Sea Cucumber
菜頭燒板鵝：Braised Dried Goose and Lettuce in Spicy Sauce
松茸扒鵝肝：Grilled Goose Liver with Matsutake
香煎鵝肝：Pan-Fried Goose Liver
野菌鵝肝：Pan-Fried Goose Liver with Wild Mushrooms
川式煎鵝肝：Fried Goose Liver，Sichuan Style
潮州燒雁鵝：Roast Goose, Chaozhou Style
紅燒石歧項(xiàng)鴿：Braised Pigeon
冬草花燉鷓鴣：Stewed Quail with Aweto
豆豉鵪鶉脯：Braised Quail Breast with Black Bean Sauce
酥香鵪鶉：Crispy Quail with Sesame
XO醬****鴿脯：Sautéed Pigeon Breast in XO Sauce
北菇云腿蒸乳鴿：Steamed Pigeon with Mushrooms and Ham
菜片乳鴿松：Sautéed Minced Pigeon with Sliced Vegetables
脆皮乳鴿：Crispy Pigeon
吊燒乳鴿王：Roast Pigeon
荷香蒸乳鴿：Steamed Pigeon in Lotus Leaves
紅酒燴鴿脯：Braised Pigeon Breast in Red Wine
金檸乳鴿脯：Sautéed Pigeon Breast in Lemon Sauce
燒汁香煎鴿脯：Pan-Fried Pigeon Breast
生炒乳鴿松：Sautéed Minced Pigeon on Lettuce Leaf
時(shí)菜炒鴿脯：Sautéed Sliced Pigeon Breast with Vegetables
天麻燉乳鴿：Stewed Pigeon with Gastrodia Tuber
云腿骨香炒鴿片：Fried Sliced Pigeon with Ham
咸鴨蛋：Salted Duck Egg
鹵蛋：Marinated Egg
煮雞蛋：Boiled Egg
糟蛋：Egg Preserved in Rice Wine
荷包蛋：Poached Egg
煎蛋：Fried Eggs
香椿煎蛋：Fried Eggs with Chopped Chinese Toon Leaves
蟹肉芙蓉蛋：Crab Meat with Egg White
蝦醬炒雞蛋：Scrambled Egg with Shrimp Paste
韭菜炒雞蛋：Scrambled Egg with Leek
蔥花炒雞蛋：Scrambled Egg with Scallion
蛤蜊蒸蛋：Steamed Egg with Clams
雞肝炒蛋：Scrambled Egg with Chicken Liver
白菌炒蛋：Scrambled Egg with Mushroom
火腿炒蛋：Scrambled Egg with Ham
燕窩鴿蛋：Bird's Nest with Pigeon Egg
時(shí)菜鶉蛋：Quail Egg with Vegetables
鶉蛋炒碎肉：Fried Minced Meat and Quail Egg
菜甫肉碎煎蛋：Pan-Fried Eggs with Minced Pork and Vegetables
蛋羹：Egg Custard
羊肉 Lamb
蔥爆羊肉：Sautéed Lamb Slices with Scallion
大蒜羊仔片：Sautéed Lamb Filet with Garlic
紅燜羊排：Braised Lamb Chops with Carrots
蔥煸羊腩：Sautéed Diced Lamb with Scallion
烤羊里脊：Roast Lamb Tenderloin
烤羊腿：Roast Lamb Leg
鹵酥羊腿：Pot-Stewed Lamb Leg
小炒黑山羊：Sautéed Sliced Lamb with Pepper and Parsley
支竹羊肉煲：Lamb with Tofu Skin en Casserole
紙包風(fēng)味羊排：Fried Lamb Chops Wrapped in Paper
干羊肉野山菌：Dried Lamb with Wild Truffles
手扒羊排：Grilled Lamb Chops
烤羔羊：Roasted Lamb
蒙古手抓肉：Mongolian Boiled Lamb
涮羊肉：Mongolian Hot Pot
紅燒羊肉：Braised Lamb in Brown Sauce
紅燜羊肉：Stewed Lamb in Brown Sauce
清燉羊肉：Double Boiled Lamb Soup
回鍋羊肉：Sautéed Spicy Lamb
炒羊肚：Sautéed Lamb Tripe
烤全羊：Roast Whole Lamb
孜然羊肉：Fried Lamb with Cumin
羊蝎子：Lamb Spine Hot Pot
其他肉類 Other Meat
茶樹(shù)菇炒鹿片：Sautéed Venison Filet with Tea Tree Mushrooms
饞嘴蛙：Sautéed Bullfrog in Chili Sauce
籠仔剁椒牛蛙：Steamed Bullfrog with Chili Pepper
泡椒牛蛙：Sautéed Bullfrog with Pickled Peppers
麻辣玉兔腿：Sautéed Rabbit with Hot Spicy Sauce
炸五絲筒全蝎：Deep-Fried Rolls with Five Shreds Filling and Scorpion
酸辣蹄筋：Hot and Sour Beef Tendon
溫拌腰片：Spicy Pig Kidney
魚(yú)腥草拌米線：Special Rice Noodles
辣味紅扒鹿筋：Spicy Deer Tendon
爽口碧綠百葉：Tasty and Refreshing Ox Tripe
炸炒脆鹿柳：Deep-Fried Crispy Deer Filets
水煮鹿里脊：Sautéed Deer Tenderloin in Hot Chili Oil
山城血旺：Sautéed Eel with Duck Blood Curd
紅燒家兔：Braised Rabbit
紅燒鹿肉：Braised Venison in Brown Sauce
炸麻雀：Fried Sparrow
麻辣鹿筋：Braised Spicy Deer Tendon
蕈類 Mushrooms
豆苗羊肚菌：Braised Yellow Fungus with Pea Sprouts
川菜白靈菇皇：Braised Mushrooms in Chili Sauce
干鍋茶樹(shù)菇：Griddle Cooked Tea Tree Mushrooms
荷塘燜什菌：Stewed Assorted Mushrooms with Lotus Roots
黃燜山珍菌：Braised Wild Mushrooms in Brown Sauce
蠔皇原汁白靈菇（每位）：Braised Mushrooms in Oyster Sauce（per person）
雞油牛肝菌：Braised Boletus in Chicken Oil
三色鮑魚(yú)菇：Sautéed Abalone Mushrooms and Vegetables
砂鍋三菌：Braised Assorted Mushrooms en Casserole
燒汁燴南野山菌：Braised Mushrooms in BBQ Sauce
山菌燒豆腐：Braised Tofu with Mushrooms
雙仙采靈芝：Sautéed Mushrooms with Broccoli
雙鮮扒雞腿菇：Braised Mushrooms and Vegetables
酥炸山菌：Deep-Fried Mushrooms
酸辣炒姬菇：Sautéed Fungus with Hot and Sour Flavor
泰式煮什菌：Boiled Assorted Mushrooms in Thai Sauce
鮮蘑炒蜜豆：Sautéed Mushrooms with Sweetened Kidney Beans
香草蒜茸炒鮮蘑：Sautéed Fresh Mushrooms with Garlic and Vanilla
香菇扒菜膽：Braised Vegetable with Black Mushrooms
野菌燒豆腐：Braised Tofu with Mushrooms
魚(yú)香牛肝菌：Yu-Shiang Boletus （Sautéed with Spicy Garlic Sauce）
鮑汁花菇：Braised Mushrooms in Abalone Sauce
燴滑籽菇：Braised Mushrooms in Sauce
干貝鮮腐竹草菇：Braised Dried Scallops with Straw Mushrooms and Tofu Skin
清湯干貝鮮蘑：Consommé of Dried Scallops and Mushrooms
四寶菌燒素雞：Braised Deep-Fried Tofu with Mushrooms
海鮮類 Seafood
白靈菇扒鮑片：Braised Sliced Abalone with Mushrooms
鮑魚(yú)海珍煲：Braised Abalone and Seafood en Casserole
百花鮑魚(yú)卷：Steamed Abalone Rolls Stuffed with Minced Shrimps
鮑魚(yú)燒牛頭：Braised Abalone with Ox Head
鮑魚(yú)珍珠雞：Steamed Glutinous Rice Mixed with Diced Abalone and Chicken
碧綠香肘扣鮑片：Braised Sliced Abalone with Pork and Vegetables
碧綠原汁鮑魚(yú) ：Braised Abalone with Vegetables
鍋粑鮑魚(yú) ：Abalone Sauce on Deep-Fried Rice Cake
蠔皇扣干鮑：Braised Dried Abalone in Oyster Sauce
蠔皇鮮鮑片：Braised Sliced Abalone in Oyster Sauce
紅燒鮑翅燕：Braised Abalone, Shark's Fin and Bird's Nest
紅燒鮑魚(yú) ：Braised Abalone
紅燒南非鮑：Braised South African Abalone
金元鮑紅燒肉：Braised Pork with Abalone
龍井金元鮑：Braised Abalone with Longjing Tea
美國(guó)紅腰豆扣鮑片：Braised Sliced Abalone with American Kidney Beans
銀芽炒鮑絲：Sautéed Shredded Abalone with Bean Sprouts
鮑汁北菇鵝掌：Braised Goose Feet and Black Mushrooms in Abalone Sauce
鮑汁蔥燒遼參：Braised Sea Cucumber in Abalone Sauce
鮑汁豆腐：Braised Tofu in Abalone Sauce
鮑汁鵝肝：Braised Goose Liver in Abalone Sauce
鮑汁鵝掌扣遼參：Braised Sea Cucumber and Goose Feet in Abalone Sauce
鮑汁花菇燒鵝掌：Braised Goose Feet and Mushrooms in Abalone Sauce
鮑汁花膠扣遼參：Braised Sea Cucumber and Fish Maw in Abalone Sauce
鮑汁雞腿菇：Braised Mushrooms in Abalone Sauce
鮑汁煎鵝肝：Pan-Fried Goose Liver （Foie Gras） in Abalone Sauce
鮑汁扣白靈菇：Braised Mushrooms in Abalone Sauce
鮑汁扣鵝掌：Braised Goose Feet in Abalone Sauce
鮑汁扣花膠皇：Braised Fish Maw in Abalone Sauce
鮑汁扣遼參：Braised Sea Cucumber in Abalone Sauce
鮑汁扣三寶：Braised Sea Cucumber, Fish Maw and Mushrooms in Abalone Sauce