Beijing has published a book offering official guidance on the translation of Chinese restaurant menus, featuring prope English translations for 2,158 Chinese dishes, the Beijing Daily reported.

Confusing and sometimes ridiculous translations on the country's menus provoke the mirth of foreigners and even cause misunderstanding of China's dietary habits.

The delicacy (Hong Shao Shi Zi Tou) which used to be translated as "red burned lion head," is now called "braised pork ball in brown sauce" in the book.

The translation of one poultry dish (Tong Zi Ji), sometimes translated as "chicken without sex," is now labeled "spring chicken."

Restaurants are encouraged to use the provided translations, but it will not be compulsory.

(China.org.cn March 17, 2012)

據(jù)《北京日?qǐng)?bào)》報(bào)道，近日，北京市出臺(tái)了餐館菜單英文翻譯參照版本，對(duì)2158道菜品的英文名稱進(jìn)行了規(guī)范。

有些中國(guó)菜單的翻譯很滑稽可笑、令人不解，甚至讓外國(guó)人對(duì)中國(guó)人的飲食習(xí)慣產(chǎn)生誤解。

曾被譯成“把獅子的頭紅燒了”的“紅燒獅子頭”如今被規(guī)范譯為“用棕色調(diào)味料燉豬肉丸”。

菜名“童子雞”有時(shí)被譯為“沒有性生活的雞”，如今譯為“春雞”。

據(jù)悉，市政府鼓勵(lì)各個(gè)餐館使用該版翻譯，但不強(qiáng)制推行。