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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 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) | 
