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北京市人民政府外事辦公室和北京市民講外語活動組委會辦公室聯合出版了《美食譯苑——中文菜單英文譯法》一書，基本涵蓋了八大菜系的主流菜品，從家常菜到各式大餐菜品都被收入并翻譯成外國人能看懂的英文名稱。
熱菜類 Hot Dishes
豬肉 (Pork)
白菜豆腐燜酥肉 Braised Pork Cubes with Tofu and Chinese Cabbage
百葉紅燒肉 Stewed Pork Cubes and Tofu Skin in Brown Sauce
板栗紅燒肉 Braised Pork with Chestnuts
鮑魚紅燒肉 Braised Pork with Abalone
鮑汁扣東坡肉 Braised Dongpo Pork with Abalone Sauce
爆炒雙脆 Sautéed Duck Gizzard and Pork Tripe
碧綠叉燒肥腸 Steamed Rice Rolls with BBQ Pork Intestines and Vegetables
扁豆肉絲 Sautéed Shredded Pork and Green Beans
菜遠炒排骨 Sautéed Spare Ribs with Green Vegetable
潮式椒醬肉 Fried Pork with Chili Soy Sauce, Chaozhou Style
潮式涼瓜排骨 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
川式紅燒肉 Braised Pork, Sichuan Style
川味小炒 Shredded Pork with Vegetables, Sichuan Style
脆皮乳豬 Roasted Crispy Suckling Pig
脆皮三絲卷 Crispy Rolls (with Shredded Pork, Sea Cucumber and Bamboo Shoots)
蛋黃獅子頭 Stewed Meat Ball with Egg Yolk
蛋煎豬腦 Scrambled Eggs with Pig Brain
地瓜燒肉 Stewed Pork Cubes and Sweet Potatoes
東坡方肉 Dongpo Cubed Pork
東坡肘子 Dongpo Pig Knuckle
冬菜扣肉 Braised Pork with Preserved Vegetables
冬筍炒肉絲 Sautéed Shredded Pork with Bamboo Shoots
豆豉豬蹄 Stewed Pig Feet with Black Bean Sauce
燉大棒骨 Stewed Pork Bone
