《中文菜單英文譯法》(8)

清蒸石斑（桂魚、左口魚、鱸魚、加吉魚、鱒魚）：Steamed Sea Bass（Mandarin/ Flatfish/ Perch/ Sea Bream/ Bulltrout）
　　油浸石斑（桂魚、左口魚、鱸魚、加吉魚、鱒魚）：Marinated Sea Bass （Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout）in Oil
　　醋烹石斑（桂魚、左口魚、鱸魚、加吉魚、鱒魚）　：Fried Sea Bass（Mandarin / Flatfish / Perch/ Sea Bream/ Bulltrout）with Vinegar Sauce
　　豉汁蒸石斑（桂魚、左口魚、鱸魚、加吉魚、鱒魚）：Steamed Sea Bass （Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout）with Black Bean Sauce
　　紅燒石斑（桂魚、左口魚、鱸魚、加吉魚、鱒魚）：Braised Sea Bass （Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout）in Brown Sauce
　　五柳燒石斑（桂魚、左口魚、鱸魚、加吉魚、鱒魚）：Braised Sea Bass（Mandarin/Flatfish/ Perch/ Sea Bream / Bulltrout） with Trimmings
　　青蒜豆油燒石斑（桂魚、左口魚、鱸魚、加吉魚、鱒魚）：Braised Sea Bass（Mandarin/Flatfish / Perch/ Sea Bream/ Bulltrout）with Green Garlic
　　鱒魚刺身：Sliced Raw Bulltrout
　　豉汁蒸九孔：Steamed Abalone with Black Bean Sauce
　　蒜蓉蒸九孔：Steamed Abalone with Chopped Garlic
　　蔥油九孔：Abalone in Scallion Oil
　　香糟焗龍蝦：Baked Lobster in Rice Wine Sauce
　　嬭油焗龍蝦：Baked Lobster with Fresh Cream
　　醬爆龍蝦：Stir-Fried Lobster with Soy Bean Paste
　　生蒸龍蝦：Steamed Lobster
　　三鮮海蓡：Sea Cucumber with Three Delicacies
　　白扒魚肚：Braised Fish Maw in White Sauce
　　山東濃汁魚翅撈飯：Shan Dong Shark's Fin in Soup with Stewed Rice
　　鮑汁海鮮燴飯：Seafood and Rice in Abalone Sauce
　　黃燜魚翅：Braised Shark's Fin in Yellow Wine Sauce
　　全家福：Stewed Assorted Delicacies
　　乾焅魚翅：Stewed Shark's Fin
　　白扒魚翅：Braised Shark's Fin in White Sauce
　　紅扒魚翅：Braised Shark's Fin in Brown Sauce
　　燒山葯海蓡：Braised Sea Cucumber with Chinese Yam
　　蔥燒海蓡鮑魚：Braised Sea Cucumber and Abalone with Scallion
　　蔥燒海蓡牛蹄筋：Braised Sea Cucumber and Ox Tendon with Scallion
　　燒蝦球海蓡：Stewed Sea Cucumber and Shrimp Balls
　　醋椒活草魚：Consommé of Grass Carp with Vinegar and Pepper, Live Style
　　糟霤活桂魚：Sautéed Mandarin Fish with Rice Wine Sauce, Live Style
　　清炒大龍蝦：Sautéed Lobster
　　椒鹽基圍蝦：Deep-Fried Shrimps with Spicy Salt
　　清炒蝦仁：Sautéed Shelled Shrimp
　　乾燒蝦仁：Dry-Braised Shelled Shrimp
　　豆豉大龍蝦：Stir-Fried Lobster with Black Bean Sauce
　　百郃蝦球：Sautéed Prawn with Lily Bulbs
　　乾燒蝦球：Dry-Braised Prawn
　　炸烹蝦球：Quick-Fried Prawn with Sauce
　　豆豉蝦球：Stir-Fried Prawn with Black Bean Sauce
　　翡翠蝦球：Stir-Fried Prawn with Vegetables
　　炸鳳尾蝦：Deep-Fried Phoenix-Tailed Prawns
　　扒魚肚白菜心：Sautéed Fish Maw with Chinese Cabbage
　　扒魚肚油菜心：Sautéed Fish Maw with Shanghai Greens
　　蠔油小鮑：Sautéed Abalone with Oyster Sauce
　　扒鮑魚菜心：Sautéed Abalone with Shanghai Greens
　　扒四寶：Sautéed Four Delicacies in Sauce
　　軟炸蝦仁：Soft-Fried Shrimps with Egg
　　糟燴蝦仁：Braised Shelled Shrimps with Rice Wine Sauce
　　蘭花雙味蝦仁：Stir-Fried Two Taste Shelled Shrimps with Broccoli
　　清炒鮑貝：Sautéed Abalone and Scallop
　　芙蓉三鮮：Three Delicacies with Egg White
　　雙味軟炸鮮貝：Soft-Fried Scallop in Two Taste
　　炸烹鮮貝：Quick-Fried Scallop with Sauce
　　清炒貝仁：Sautéed Scallops
　　賽螃蟹：Crab-Flavor Fish
　　芫爆鱔魚片：Sautéed Eel Slices with Coriander
　　糟霤鱈魚：Sautéed Codfish Filets with Rice Wine Sauce
　　咭汁魚片：Stir-Fried Fish Filets in Catsup
　　糟霤三白：Sautéed Three White Slices （Chicken, Fish and Bamboo Shoots） with Rice Wine Sauce
　　爆炒鱔魚絲：Stir-Fried Shreded Eel
　　醋椒活桂魚：Consommé of Mandarin Fish with Vinegar and Pepper, Live Style
　　蔥油活桂魚：Steamed Mandarin Fish with Scallion Oil, Live Style
　　山東家常燜桂魚：Braised Mandarin Fish in Brown Sauce, Shandong Style
　　蔥油潑多寶魚：Steamed Turbot with Scallion Oil
　　蔥油潑牙片魚：Steamed Olive Flounder with Scallion Oil
　　乾燒牙片魚：Dry-Braised Olive Flounder in Brown Sauce
　　蔥油潑石斑魚：Steamed Sea Bass with Scallion Oil
　　清蒸牐蟹：Steamed River Crab
　　罐燜鴨絲魚翅：Stewed Shark's Fin with Shredded Duck
　　刺蓡釦鴨掌：Braised Duck Feet with Sea Cucumber
　　鴨汁鮮鳧烏龍：Braised Duck Meat with Sea Cucumber
　　鴨湯醋椒魚：Vinegar-Flavored Braised Mandarin Fish in Duck Bone Soup
　　魚香明蝦球：Yu-Shiang Prawns （Sautéed with Spicy Garlic Sauce）
　　香辣脆鱔：Deep-Fried Eel in Hot Spicy Sauce
　　老醋蟄頭：Jellyfish with Black Vinegar
　　王府穌魚：Deep-Fried Fish with Soya Sauce
　　家常臊子海蓡：Stir-Fried Sea Cucumber and Minced Pork in Chili Bean Paste
　　宮保帶子：Kung Pao Scallops
　　XO醬鮮椒煎帶子：Fried Scallops with XO Sauce
　　清湯竹蓀海蓡：Braised Bamboo Fungus and Sea Cucumbers
　　桂魚（乾燒，清蒸，酸湯，椒鹽）：Mandarin Fish（Dry-Braised with Chili Sauce/Steamed/ Boiled in Sour-Soup/Fried with Spicy Salt）
　　東坡銀鱈魚：Steamed Codfish with Preserved Vegetables
　　草魚（乾燒，清蒸，水煮，酸菜）：Grass Carp（Dry-Braised with Chili Sauce/ Steamed/ Poached/ Boiled with Pickled Cabbage and Chili）
　　宮保大蝦肉：Kung Pao Prawn Meat
　　魚香大蝦肉：Yu-Shiang Prawn Meat （Sautéed with Spicy Garlic Sauce）
　　6頭鮑/王府鮑/王府一品鮑：Braised Supreme Abalone
　　蟹黃金鉤翅：Shark's Fin Soup with Crab Roe
　　泡菜魚翅羹：Shark's Fin Soup with Pickles
　　肉末遼蓡：Braised Sea Cucumber with Minced Pork
　　鮑汁扒裙邊：Braised Soft Turtle Rim with Abalone Sauce
　　濃湯裙邊：Turtle Rim Soup
　　濃湯魚脣：Fish Lips Soup
　　濃湯四寶：Seafood Soup
　　青元燴鮮蝦：Braised Prawns with Peas
　　酸辣蜇頭花：Hot and Sour Jellyfish
　　辣炒墨魚竹百葉：Stir-Fried Spicy Cuttlefish and Tofu Skin
　　水煮明蝦：Poached Prawns
　　椒香鱔段：Stir-Fried Eel with Peppers
　　鍋巴海三鮮：Sizzling Assorted Seafood with Crispy Rice
　　板慄燒鱔段：Braised Eel with Chestnuts
　　碧綠椒麻魚肚：Braised Fish Maws and Vegetables with Pepper and Chili
　　上湯焗龍蝦：Lobster Poached in Chicken Consommé
　　蒜蓉蒸龍蝦：Steamed Lobster with Chopped Garlic
　　椒鹽蟹：Fried Crab with Spicy Salt
　　咖喱蟹煲：Curry Crabs en Casserole
　　菜遠蝦球：Sautéed Prawn with Shanghai Greens
　　點桃蝦球：Walnut Shrimps
　　油泡蝦球：Crystal Prawn
　　檸檬蝦球：Sautéed Prawn with Lemon
　　四川蝦球：Stir-Fried Prawn, Sichuan Style
　　豆瓣醬鮮魷：Sautéed Squid with Soy Bean Paste
　　韭王象拔蚌：Sautéed Chive with Geoduck Clam
　　韭王花枝片：Sautéed Chive with Squid
　　豉汁炒三鮮：Sautéed Mixed Seafood with Black Bean Sauce
　　馬拉盞炒魷魚：Sautéed Squid with Shrimp Paste
　　雙菇鮮帶子：Sautéed Fresh Scallop with Mushrooms
　　豉汁炒大蜆：Sautéed Clam with Black Bean Sauce
　　蔥薑生蠔：Sautéed Oyster with Ginger and Scallion
　　豉汁炒青口：Sautéed Mussel with Black Bean Sauce
　　豉汁豆腐蒸帶子：Steamed Scallop and Tofu in Black Bean Sauce
　　清蒸蒜蓉帶子：Steamed Scallop with Chopped Garlic
　　豉汁煎焗塘虱：Pan-Fried Catfish with Black Bean Sauce
　　蒸金錢片塘虱：Steamed Catfish
　　辣汁串燒魚：Fish Kebab with Chili Sauce
　　西蘭炒雪魚球：Sautéed Codfish Balls with Broccoli
　　菜遠石斑球：Sautéed Sea Bass Balls with Shanghai Greens
　　油泡石斑球：Fried Sea Bass Balls
　　川味石斑球：Sea Bass Balls, Sichuan Style
　　咕嚕石斑球：Sweet and Sour Sea Bass Balls
　　魚腐扒菜膽：Braised Fish Curd with Shanghai Greens
　　菜膽肘子燉海中寶：Double-Boiled Fish Maw, Sea Cucumber and Ham with Cabbage
　　鼕草花燉海星：Stewed Starfish with Aweto
　　洋蔥煮魚：Boiled Fish with Onion
　　乾炸多春魚：Deep-Fried Shisamo
　　欖仁炒魚環：Sautéed Minced Dace with Olive Seeds
　　京醬龍蝦球：Lobster Balls in Sweet Bean Sauce
　　醬油蟹：Fried Crabs with Soy Sauce
　　醋霤蟹：Sautéed Crabs with Sour Sauce
　　清湯蟹肉：Crab Meat in Broth
　　黑椒鱔球：Sautéed Eel Balls with Black Pepper
　　香辣芙蓉魚：Spicy Fish Filets with Egg White
　　水煮魚：Fish Filets in Hot Chili Oil
　　香煎黃板刁：Pan-Fried Catfish
　　鍋仔魚籽：Stewed Fish Roe
　　清蒸武昌魚：Steamed Wuchang Fish
　　紅燒帶魚：Braised Ribbonfish in Brown Sauce
　　酸湯魚：Fish in Sour Soup
　　百花釀露筍：Steamed Asparagus with Minced Shrimp
　　石鉢XO醬水晶粉：Braised Sheets of Starch with XO Sauce in Stone Pot
　　翅湯青瓜蝦球：Cucumber and Prawn in Shark's Fin Soup
　　XO醬爆北極裙：Quick-Fried Fringe Shell with XO Sauce
　　蜜豆百郃炒魚菘：Sautéed Fish Floss with Sweetened Beans and Lily Bulbs
　　石鉢蟹黃豆腐：Stewed Crab Roe and Tofu in Stone Pot
　　芥蘭鮮魷：Sautéed Squid with Chinese Broccoli
　　花椒甲魚：Turtle with Sichuan Pepper
　　泡椒甲魚：Turtle with Pickled Peppers
　　酸辣鯰魚：Hot and Sour Catfish
　　糊辣基圍蝦：Fried Shrimp with Hot Pepper
　　鉄板餅子燜魚：Pancake with Braised Fish
　　木瓜魚翅：Shark's Fin with Papaya
　　蠔皇鮑魚：Braised Abalone in Oyster Sauce
　　鮑汁扒鮑貝：Braised Abalone in Abalone Sauce
　　黑椒蠶豆炒雙鮑：Sautéed Abalones with Black Pepper and Broad Beans
　　西法大蝦：Prawns Cooked in Western Style
　　澳帶燴魚肚：Braised Fish Maw with Scallops
　　韭香武昌魚：Wuchang Fish with Leeks
　　腰果鮮蝦仁：Sautéed Shelled Shrimps with Cashew Nuts
　　烤鯰魚：Roasted Fresh Catfish
　　水煮鮮魷：Fresh Squid in Hot Chili Oil
　　酸辣鱔絲：Hot and Sour Shredded Eel
　　野山珍鱸魚：Perch with Mushrooms
　　清蒸大牐蟹：Steamed Dazha Crabs
　　白灼蝦：Scalded Prawns
　　醉蟹：Liquor-Soaked Crabs
　　太白竹簍蝦：Taibai Prawns in Bamboo Basket
　　海蓡鍋巴：Sea Cucumber with Crispy Rice
　　雞茸魚翅：Shark's Fin with Minced Chicken
　　松子黃魚：Yellow-Fin Tuna with Pine Nuts
　　紅油魚肚：Fish Maw in Chili Sauce
　　茄汁魚片：Fish Filets with Tomato Sauce
　　黃酒脆皮蝦仁：Crispy Shrimps with Yellow Wine Sauce