Appendix: Different translations of the names of Chinese dishes in different restaurants
http://translationjournal.net/journal/54dishes.htm
| Three-star restaurant | Four-star restaurant | Five-star restaurant | |
| 毛血旺（Mao Xue Wang） | "SICHUAN" Style | Spicy Harslet | Sautéed Eel with Duck Blood Curd |
| 水煮牛肉 (Shui Zhu Niu Rou) | Sautéed Beef in Sauce | Spicy Beef | Poached Sliced Beef in Hot Chili Oil |
| 怪味猪手 (Guai Wei Zhu Shou) | Pig's Knuckle | Braised Spicy Pig Feet | |
| 水煮鱼 (Shui Zhu Yu) | Spicy Fish | Fish Filets in Hot Chili Oil | |
| 水晶虾仁 (Shui Jing Xia Ren) | Shrimps Sautéed | Plain Sautéed Shrimp | Sautéed Shrimps with Broccoli |
| 四喜东坡肉 (Si Xi Dongpo Rou) | Four Braised Dongpo Meats | Braised Dongpo Pork | |
| 桂花冰糖藕 (Gui Hua Bing Tang Ou) | Sweet Lotus with Osmanthus | Steamed Lotus Root Stuffed with Sweet Sticky Rice | |
| 蟹粉豆腐 (Xie Fen Dou Fu) | Stewed Bean Curd with Crab Meat | Stewed Crab Roe and Tofu | |
| 醉鸡 (Zui Ji) | Drunk Chicken | Liquor-Soaked Chicken | |
| 辣子鸡 (Na Zi Ji) | Fried Chicken with Red Pepper | Spicy Chicken | |
| 八宝辣酱 (Ba Bao Na Jiang) | Mixed Chicken with Peanut Shrimp Bamboo | Eight Kinds of Food | |
| 百合南瓜 (Bai He Nan Gua) | Lily and Pumpkin | Marinated Lily Bulbs and Pumpkin |
http://translationjournal.net/journal/54dishes.htm
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