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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
东坡肘子 Dongpo Pig Knuckle
冬菜扣肉 Braised Pork with Preserved Vegetables
冬笋炒肉丝 Sautéed Shredded Pork with Bamboo Shoots
豆豉猪蹄 Stewed Pig Feet with Black Bean Sauce
炖大棒骨 Stewed Pork Bone
