Menu Design

Chinese Menu Redesign: Before and After

Menu design · Restaurant operations · Menu literacy

A good menu redesign does not need to make the restaurant less Chinese. It needs to make the restaurant easier to understand.

Before: confusing version

Chef Special
Fish Fragrant Eggplant
Husband and Wife
Lion Head
Ants on Tree
Spicy Chicken
Bean Curd
Green Vegetable
Noodle
Rice

After: clearer version

House Specialties

Yu Xiang Eggplant
鱼香茄子 · yú xiāng qié zi
Sichuan eggplant in garlic, chile, vinegar, and soy-based sauce. No fish.
Contains: soy, garlic, chile. May contain pork.

Fuqi Feipian
夫妻肺片 · fū qī fèi piàn
Chilled sliced beef and tripe in spicy Sichuan chile oil.
Contains: beef, soy, sesame, chile.

Lion's Head Meatballs
狮子头 · shī zi tóu
Large braised pork meatballs with greens.
Contains: pork, soy, cooking wine.

Ants Climbing a Tree
蚂蚁上树 · mǎ yǐ shàng shù
Glass noodles with minced pork and chile-bean sauce.
Contains: pork, soy, chile.

What changed

Change Why it helps
Functional English names Diners know what kind of food will arrive.
Chinese and pinyin retained The original dish identity is preserved.
One-line descriptions Unfamiliar dishes become orderable.
Dietary signals Common questions are answered before ordering.
Section heading The dishes are positioned as specialties, not random items.

Related guides