《中文菜單英文譯法》(15)

白粥：Rice Congee
　　香菇雞絲粥：Porridge with Black Mushrooms and Shredded Chicken
　　粥：Assorted Seafood Porridge
　　南瓜粥：Pumpkin Porridge
　　皮蛋瘦肉粥：Minced Pork Congee with Preserved Egg
　　生滾海鮮粥：Seafood Congee
　　小米粥：Millet Congee
　　牛肉粥：Minced Beef Congee
　　地瓜粥：Congee with Sweet Potato Congee
　　小米金瓜粥：Millet Congee with Pumpkin
　　綠豆粥：Congee with Mung Bean Congee
　　臘八粥：Porridge with Nuts and Dried Fruits （Eaten on the Eighth Day of the Twelfth Lunar Month）
　　叉燒酥：BarbecuedBBQ Pork Pastry
　　咖哩牛肉酥盒：Curry Beef Puff
　　榴蓮酥：Crispy Durian Cake
　　蜜汁叉燒酥：Honey BBQ Pork Puff
　　蘑菇雞肉酥盒：Chicken Fricassee Vol-au-vent
　　南瓜酥：Pumpkin Puff
　　松子叉燒酥：BBQ Pork Pastry with Pine Nuts
　　香酥韭菜盒：Crispy Shrimp Dumplings with Leek
　　芝麻叉燒酥：Roast BBQ Pork Pastry with Sesame
　　蓮蓉酥：Lotus Seed Puff Pastry
　　水果酥：Fresh Fruit Puff Pastry
　　蛋黃酥：Egg-Yolk Puff
　　蛋黃蓮茸酥：Pastry Puff with Lotus Seed Paste and Egg Yolk
　　蛋撻：Egg Tart
　　小鴨酥：Duckling-Shaped Crispy Puff
　　鴨油蘿蔔絲酥：Pan-Fried Turnip Cake with Duck Oil
　　北京雞湯餛飩：Wonton in Chicken Soup, Beijing Style
　　菜肉大餛飩：Pork and Vegetable Wonton
　　鮮蝦小餛飩：Shrimp Wonton
　　菜肉餛飩：Pork and Vegetable Wonton
　　蝦肉雲吞湯：Shrimp Wonton Soup
　　雞湯雲吞：Chicken Wonton Soup
　　上湯雲吞：Wonton Soup
　　紅油抄手：Meat Dumplings in Spicy Sauce
　　酸菜龍抄手：Wonton Soup with Preserved Vegetable
　　四川龍抄手：Sichuan Style Wonton, Sichuan Style
　　蛋煎韭菜盒：Deep-Fried Egg-Coated Leek Dumplings
　　醪糟湯圓：Tangyuan （Glutinous Rice Balls） in Fermented Glutinous Rice Soup
　　湯圓：Tangyuan （Glutinous Rice Balls）
　　四川湯圓：Tangyuan，Sichuan Style
　　元宵：Yuanxiao （Glutinous Rice Balls for Lantern Festival）
　　炸雲吞：Deep-Fried Wonton
　　鹹點：Assorted Salty Chinese Pastry
　　香腸卷：Sausage Rolls
　　香煎腐皮卷：Pan-Fried Tofu Skin Rolls Stuffed with Shrimps
　　山菌金針肉卷：Rolls Stuffed with Mushroom and Pork Rolls
　　老北京肉卷：Meat Rolls, Beijing Style
　　油煎蛋皮肉卷：Pan-Fried Egg Rolls
　　蒜香炸蝦卷：Deep-Fried Shrimp Rolls with Garlic
　　口蘑煎蛋卷：Mushroom Omelets
　　煎蛋卷：Omelets
　　炸羊肉串：Deep-Fried Lamb Kebabs
　　山竹牛肉球：Steamed Beef Balls
　　牛肉串：Beef Kebabs
　　炸蟹角：Crab Rangoon
　　蝦吐司：Shrimp Toast
　　粽香糯米翅：Steamed Chicken Wings with Glutinous Rice in Leaves
　　錦綉糯米雞：Steamed Glutinous Rice Stuffed with Chicken
　　五香茶葉蛋：Tea Flavored Boiled Eggs
　　醪糟雞蛋：Poached Egg in Fermented Glutinous Rice Soup
　　北京炒肝：Stewed Liver, Beijing Style
　　襍碎：Lamb Chop Suey
　　羊肉泡饃：Pita Bread Soaked in Lamb Soup
　　杏片炸魚條：Deep-Fried Fish Filet with Almonds
　　蒜汁煎灌腸：Pan-Fried Starch Sausage with Garlic
　　火鴨三寶紥：Steamed Three Delicacies of Duck in Roll
　　韭菜果：Pan-Fried Leek Dumplings
　　豆沙粽子：Zongzi Stuffed with Red Bean Paste （Glutinous Rice Wrapped in Bamboo Leaves）
　　蜂巢炸芋頭：Deep-Fried Taro Dumplings
　　廣東點心：Cantonese Dim Sum
　　蠔皇鮮竹卷：Steamed Tofu Skin Rolls with Oyster Sauce
　　麻團：Fried Glutinous Rice Balls with Sesame
　　蘑菇牛肉乳蛋派：Beef and Mushroom Pie
　　南瓜團子：Pumpkin Dumplings
　　糯米卷：Glutinous Rice Rolls
　　什果杏仁豆腐：Tofu with Chilled Almond and Fresh Fruit
　　豌豆黃：Pea Cake
　　炸麻球：Deep-Fried Glutinous Rice Balls with Sesame
　　銀絲卷：Steamed Rolls
　　烤銀絲卷：Baked Steamed Rolls
　　油條：Youtiao（Deep-Fried Dough Sticks）
　　蕓豆卷：French Bean Rolls
　　芝麻涼卷：Sesame Rolls
　　疙瘩湯：Dough Drop and Assorted Vegetable Soup
　　扁食湯：Dumpling Soup
　　咖喱角：Curry Puff
　　麻薯：Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste
　　芝麻芋條：Deep-Fried Taro Sticks with Sesame
　　棗泥方圃：Steamed Small Square Dumplings Stuffed with Jujube Paste
　　壽桃：Birthday Bun with Bean Paste Filling
　　精品點心六種：Refined Assorted Dim Sum （Six Kinds）
　　水果醪糟：Fermented Glutinous Rice Soup with Fresh Fruits
　　南瓜酪：Pumpkin Pastry
　　枇杷果：Loquat-Shaped Cake
　　雙皮櫻桃盞：Cheese and Egg Cake
　　火燒：Baked Wheat Cake
　　艾窩窩：Aiwowo （Steamed Rice Cakes with Sweet Stuffing）
　　驢打滾：Lǘdagunr （Glutinous Rice Rolls with Sweet Bean Flour）
　　香芋棗排：Taro and Chinese Date Cake
　　油炸臭豆腐：Deep-Fried Fermented Tofu
　　蝦片：Prawn Crackers
　　卷果：Chinese Yam and Date Rolls, Beijing Style
　　豆汁兒：Douzhir （Fermented Bean Drink）
　　豆漿：Soybean Milk
　　豆腐腦兒：Jellied Tofu
　　嬭香粟米片片餅：Golden Corn Pancake
　　巧尅力松餅：Chocolate Muffins
　　什錦水果松餅：Mixed Fruit Muffin
　　桂花酒釀圓子：Glutinous Rice Dumplings in Fermented Rice Wine
　　紅豆沙圓子：Glutinous Rice Balls Stuffed with Red Bean Paste
　　紅豆沙圓子羹：Soup of Glutinous Rice Balls Stuffed with Red Bean Paste
　　酒釀圓子：Boiled Glutinous Rice Balls in Fermented Glutinous Rice
　　雪圓子：Snow Balls
　　馬蹄西米花生糊：Cream Soup of Peanut with Water Chestnuts
　　蜜糖龜苓膏：Guiling Jelly （Chinese Herbal Jelly） Served with Honey
　　愛玉冰：Aiyu Jelly （Vegetarian Gelatin）
　　蓮子紅豆沙：Sweetened Red Bean Paste and Lotus Seeds
　　陳皮紅豆沙：Orange Flavored Red Bean Paste
　　蓮子百郃紅豆沙：Sweetened Red Bean Paste with Lotus Seeds and Lily Bulbs
　　杏仁豆腐：Almond Jelly
　　水果磐：Fresh Fruit Platter
　　杏汁蘆薈木瓜：Papaya with Aloe and Almond Juice
　　京味什錦甜食：Traditional Assorted Sweets, Beijing Style
　　果茶山葯：Chinese Yam and Nectar
　　紅果山葯：Chinese Yam and Hawthorn
　　楊枝甘露：Chilled Mango Sago Cream with Pomelo
　　椰絲糯米糍：Glutinous Rice Balls Stuffed with Coconut and Sugar
　　嬭皇糯米糍：Glutinous Rice Balls Suffed with Cream Custard
　　拔絲蘋果：Apple in Hot Toffee
　　拔絲山葯：Chinese Yam in Hot Toffee
　　雪梨燉百郃：Snow Pear and Lily Bulbs Soup
　　冰糖蓮子銀耳羹：Lotus Seeds and White Fungus Soup
　　冰糖銀耳燉雪梨：Stewed Pear with White Fungus and Rock Candy
　　椰汁西米露：Sweet Sago Cream with Coconut Milk
　　冰鎮南瓜茸：Iced Pumpkin Mash
　　冰鎮三果：Iced Fruits
　　冰鎮銀耳：Iced White Fungus
　　冰糖葫蘆：Bingtanghulu /Crispy Sugar-Coated Fruit （haws, yam, etc.） on a Stick