北京市人民政府外事办公室和北京市民讲外语活动组委会办公室联合出版了《美食译苑——中文菜单英文译法》一书，基本涵盖了八大菜系的主流菜品，从家常菜到各式大餐菜品都被收入并翻译成外国人能看懂的英文名称。

热菜类 Hot Dishes

猪肉 (Pork)

白菜豆腐焖酥肉 Braised Pork Cubes with Tofu and Chinese Cabbage

百叶红烧肉 Stewed Pork Cubes and Tofu Skin in Brown Sauce

板栗红烧肉 Braised Pork with Chestnuts

鲍鱼红烧肉 Braised Pork with Abalone

鲍汁扣东坡肉 Braised Dongpo Pork with Abalone Sauce

爆炒双脆 Sautéed Duck Gizzard and Pork Tripe

碧绿叉烧肥肠 Steamed Rice Rolls with BBQ Pork Intestines and Vegetables

扁豆肉丝 Sautéed Shredded Pork and Green Beans

菜远炒排骨 Sautéed Spare Ribs with Green Vegetable

潮式椒酱肉 Fried Pork with Chili Soy Sauce, Chaozhou Style

潮式凉瓜排骨 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

川式红烧肉 Braised Pork, Sichuan Style

川味小炒 Shredded Pork with Vegetables, Sichuan Style

脆皮乳猪 Roasted Crispy Suckling Pig

脆皮三丝卷 Crispy Rolls (with Shredded Pork, Sea Cucumber and Bamboo Shoots)

蛋黄狮子头 Stewed Meat Ball with Egg Yolk

蛋煎猪脑 Scrambled Eggs with Pig Brain

地瓜烧肉 Stewed Pork Cubes and Sweet Potatoes

东坡方肉 Dongpo Cubed Pork