The names of China dishes vary widely and are rich and colorful, both realistic and romantic; It has both political, historical and geographical background, as well as the interests of myths, folk customs and legends. The name of Chinese food is no longer the label of a simple commodity, but the crystallization of culture and art, and even behind it, countless emotions and poems can be extracted. Of course, the names of Chinese dishes are still realistic, such as "Sliced Chicken with Lemon", "Sliced Pork Ribs with Onion" and "Dry Fried Yellow Croaker". Among the names taken by hand, there are dragon and tiger club, chicken feet and dragon clothes, lion head, Buddha jumping wall, summer lotus (fresh lotus duck soup), swallow homing, family portrait and so on. There are too many such names. Dishes named after people, such as Dongpo Meat, Songsaozi Soup, kung pao chicken, Li Hongzhang Chowder, Mapo Tofu, Left Rooster and Shark's fin (cooked by Hunan gourmets Tan and Tan). Named after myths, legends and folk customs, such as "Hongmen Banquet" (Crab Yellow Bird's Nest), "Nezha Broiler", "Carp yue longmen" and "Peach Blossom Bass Stewed". Of course, these poetic names are difficult for westerners to understand and appreciate. Because rare flowers can translate these oriental flavors and artistic conception into foreign languages, convey them to the minds of foreigners with completely different cultural backgrounds and arouse their resonance. The Japanese have taken a lot of advantages in this respect. It is said that the Japanese chef of Yashouduo restaurant in Ginza, Tokyo, while enjoying the unique color, fragrance and taste of China cuisine, was also deeply impressed by the name of China cuisine. In order to spread the interest of China cuisine overseas, translation is very important. The realistic translation of dish names is relatively easy. There is nothing to say about the translation of "beef with onion" into "Seallios fried beef slices" or "fried beef with onion" and "twice-cooking". The freehand brushwork of dish names needs more consideration. The word "lion's head" literally translates as "lion's head", but it must be explained that it is a big meatball, otherwise foreigners will be surprised and think that China people really eat everything, even the head of a "monster" lion is on the table. If translated into "stewed pork balls in casserole", it means that you have arrived home, but you have lost the interest of the original text. As for some dishes named after people, it is difficult to translate them. "Mapo Tofu" has been faithfully translated into "Mapo Tofu" in some English cookbooks. However, if foreigners want to find out what this "pockmarked grandmother" is all about, I'm afraid it will take some breath. So some restaurants simply translate the menu into "Mapo Tofu", which only conveys a simple concept and does not reproduce the charm of the original text. In addition, Chinese restaurants in the United States are headed by Cantonese. So some dishes are translated according to Cantonese. For example, not everyone can understand the transliteration of "sliced chicken with mushrooms" translated into "Moo goo Gaipan". Even people from outside China may not know what "mushroom cabbage" is.