清华食堂菜单像论文？网友：不愧是清华，太严谨了！-星度环球文化-教育宝

在清华园，连食堂菜单都 “卷” 出了新高度！近日，清华食堂一张别具一格的菜单走红网络，其格式像极了学术论文，引得网友纷纷热议。菜品不仅有中英双语，连主辅料、过敏源都清晰标注，价格栏更是被调侃像论文的影响因子。

图源 | 小红书截图有网友提出了“修改意见”：“这边建议改成Table 1.1清芬园午餐价目表。”“做成三线表就更像了。”A canteen menu at Tsinghua University has sparked online discussions for its uncanny resemblance to an academic paper. Netizens joked about mistaking the price column for "impact factors", with some suggesting the menu should be reformatted as "Table 1.1: Qingfenyuan lunch price list" to complete the scholarly aesthetic.

菜单上除菜品名称和价格外，还清晰地列出了主辅料和过敏原，更贴心配上了英文翻译。不少网友表示意外学到了原来它们的英文译名是这样。比如，八宝粥的英文名就是字面组合“八”“宝”“粥”（Eight-treasure Porridge）；豆腐脑则被译为“Bean Curd Jelly”，读着十分形象。Beyond listing dish names and prices, the menu provides detailed ingredient breakdowns, allergen information, and English translations, revealing some delightfully literal interpretations.

图源 | 小红书截图这也让网友不禁联想起一些中国美食的“灵魂翻译”，比如……重庆毛血旺，“Chongqing is full of blood”。加油麦菜，“Come on, Mai Cai”。随着越来越多外国游客来到中国，一些外国朋友在碰到中餐厅菜单上的“神翻译”时，也不免举着菜单陷入沉思，甚至产生了“这真的能吃吗”的疑惑。The discussion revived memories of other infamous "creative translations", such as "Chongqing is full of blood" for mao xue wang, a spicy blood stew, or the motivational "Come on, Mai Cai" for stir-fried greens.在美国有线电视新闻网（CNN）刊发的一篇探讨中国菜名英语翻译的文章中，多年来专注研究中餐的英国美食作家扶霞·邓洛普（Fuchsia Dunlop）提到，尽管现在翻译软件进步不少，但她在中国旅行时还是会遇到一些令人发笑的误译。In a CNN article exploring Chinese culinary translations, Fuchsia Dunlop, a British food writer specialized in Chinese cuisine, noted that despite advances in translation technology, she still encounters unintentionally humorous menu mistranslations during her travels in China.

炒包菜（stir-fried cabbage）就是其中*典型的一个例子。菜单上，“炒包菜”被翻译成了“手提包食物”（handbag food）。包菜被拆分成了单独的两个字，“包”翻译成“handbag”（手提包），“菜”则对应为“food”（食物）。邓洛普认为，之所以翻译这些食物的名称如此困难，很大程度上是因为中餐里的很多词汇在英语中根本没有对应词汇。比如，英语中用“dumpling”这个词泛指各种带有馅料的面食，但中文里饺子、云吞、烧麦、汤圆等却各有其名。Dunlop says much of the problem with translating the names of these foods stems from the fact that certain words don"t even exist in English. For example, in English, the word "dumpling" is a catchall phrase, referring to everything from jiaozi and wonton to xiaolongbao.邓洛普建议，英文翻译可以直接借用中文原本的说法，就像是英文中沿用了法语词汇“chef”（厨师）和“omelet”（煎蛋卷）那样。Dunlop suggests borrowing terms in Chinese, similar to how they use French words like "chef" and "omelet".“随着外国人越来越熟悉这些菜，他们也会逐渐熟悉这些菜名。”内容来源：21世纪英文报中国日报双语新闻等