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Goodbye Chinglish: China officially translated 2,158 Chinese dish names

Posted by redcherry | On: Mar 16 2012
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A book entitled “Enjoy Culinary Delights: A Chinese Menu in English” that has just been published by the Beijing Foreign Affairs Office and Beijing Speaks Foreign Language Office would be a perfect food guide to China’s most popular dishes.

The book contains 2,158 Chinese dish names that have been translated into English language, the real one, not the Chinglish.

China has been a popular tourist destination despite the strict law imposed to the people there. The problem with the tourism industry in the country is the literal translation of the dishes into English.

“Chinese dish names contain information about raw materials, and some dishes were named after cultural and historical events as well as famous people, forming a uniquenaming system,” the Office said.

Here are some of the new translations:
童子鸡 (tóngzǐ jī) …
“Spring Chicken”
(rather than “Chicken Without Sex”)

红烧狮子头 (hóngshāo shīzitóu) …
“Braised Pork Ball in Brown Sauce”
(rather than “Red Burned Lion Head”)

鱼香肉丝 (yúxiāng ròusī) …
“Yuxiang Shredded Pork”

麻婆豆腐 (Mápó dòufu) …
“Mapo Tofu”
(rather than “Tofu Made by Woman with Freckles”)

白灵菇扣鸭掌 (báilínggū kòu yāzhǎng) …
“Mushrooms with Duck Webs”

火爆腰花 (huǒbào yāohuā) …
“Sautéed Pig Kidney”

饺子 (jiǎozi) …
“Jiaozi”
(rather than “Dumplings”)

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