Menu Design
How to Translate Chinese Dish Names on a Restaurant Menu
The best Chinese menu translation is not always the most literal translation. A useful menu name helps diners understand what they will receive.
Use a three-part naming system
| Element | Purpose | Example |
|---|---|---|
| English functional name | Tells the diner what the dish is. | Sichuan Eggplant in Garlic-Chile Sauce |
| Chinese name | Preserves the original dish identity. | 鱼香茄子 |
| Pinyin | Supports pronunciation and search. | yú xiāng qié zi |
| Short explanation | Clarifies flavor, texture, and hidden ingredients. | Eggplant in garlic, chile, vinegar, and soy-based sauce. No fish. |
Literal translation versus useful translation
| Literal name | Problem | Better menu treatment |
|---|---|---|
| Fish Fragrant Eggplant | Sounds like it contains fish. | Yu Xiang Eggplant: Sichuan eggplant in garlic, chile, vinegar, and soy-based sauce. No fish. |
| Husband and Wife Lung Slices | Alarming and unclear. | Fuqi Feipian: chilled sliced beef and tripe in spicy Sichuan chile oil. |
| Lion Head | Does not identify the food. | Lion's Head Meatballs: large braised pork meatballs with greens. |
| Ants Climbing a Tree | Metaphorical and opaque. | Glass Noodles with Minced Pork and Chile-Bean Sauce. |
Translation rules
- Preserve known dish names when diners search for them, such as mapo tofu or xiao long bao.
- Add a functional English name when the literal name is confusing.
- Disclose major hidden ingredients such as pork, shellfish, wheat wrappers, sesame paste, or alcohol.
- Use plain English rather than decorative phrasing.
- Use consistent pinyin capitalization and spacing across the menu.