是中国人往往也不是很清楚。A good name can make the dish more interesting , however ,some names are so eccentric that they may confuse people ,both Chinese and foreigners .你要是望文生义，准得闹出笑话来。If you only translate the names literally with no explanation ,you could make a fool of yourself .
7拿天津“狗不理”包子来说吧。“狗不理”纯手工制作，大小均等，深受欢迎。Take Goubuli steamed buns in the city of Tianjin for example . These popular buns are all of the same size and handmade .这些包子整整齐齐地放在托盘上时，看上去就像是含苞欲放的菊花。皮儿很薄，馅儿饱蘸肉汁，口感柔软，香而不腻。可为什么叫“狗不理”呢？ When served in neat rows on a tray ,they look like budding chrysanthemum flowers . The wrapping is thin ,the fillings are juicy ,the meat tender and the taste delicious and not at all greasy . Then ,why the name?
8“狗不理”的背后有一段有趣的故事。There is an interesting story behind it .大约150年前，“狗不理”包子在天津初次亮相。当地有个小伙子，名叫狗子，在一家包子店当学徒。 Goubuli steamed buns are first sold in Tianjin about 150 years ago . A local man by the name of Gouzi(dog) worked as an apprentice in a shop selling baozi(steamed buns).三年后，自己单独开了一家包子店。他做的包子味道鲜美，因此生意十分红火，吸引了越来越多的顾客。After three years ,he set up his own baozi shop . Because his buns were so delicious ,he soon had a thriving business with more and more people coming to buy his buns .狗子工作十分卖力，可他还是满足不了大家的需要，顾客们只得等很长时间。 As hardworking as Gouzi was ,he could not keep up with demand so his customs had to wait a long time to be served . 有些顾客等得不耐烦了，就在外面嚷嚷着催他快点，可狗子忙着做包子呢，哪
11
有时间搭理。后来人们就把他做的包子称作“狗不理”，意思是“狗子不搭理他们”。Impatient ,some people would call out to urge him on ,but as he was so busy preparing his buns ,he didn’t answer . People therefore calls his buns Goubuli ,means Gouzi pays no attention .可就是这个有点怪里怪气的名字，反倒起了很好的广告作用，这个名字一直沿用到了今天。如今“狗不理”已经成为天津的老字号。 This eccentric name ,however ,has had very good promotional effects ,and has been used ever since .Goubuli is now a time-cherished brand name in Tianjin .
9浙江菜里有一道深受欢迎的菜，叫东坡肉。In Zhejiang cuisine ,there is a well-known dish called Dongpo meat.这道菜是把五花肉切成大块，配上青葱，在锅底放些生姜，然后加料酒、酱油和糖用慢火做出来的。这道菜色泽红亮，酥嫩多汁，如“狗不理”一样毫无肥腻之感。This dish of streaky pork is prepared over a slow fire where the big chunks of pork are braised with green onion ,ginger ,cooking wine ,soy sauce ,and sugar .the finished dish is bright red in color and the meat is tender and juicy and ,the Goubuli buns ,not at all greasy .它以北宋时代大诗人苏东坡的名字命名。苏东坡在杭州做官时发明了这道菜。This dish was named after Su Dongpo (1037-1101) ,a great poet of the Northern Song Dynasty (960-1127) ,who created it when he was official in Hangzhou .据说，他当时负责西湖的排污工程，经常拿红烧肉犒劳工人。后来为了纪念这位才华横溢、慷慨大方的诗人，人们就把它称作东坡肉。 It is said that ,when he was in charge of the drainage work for the West Lake ,Su Dongpo rewarded workers with stewed pork in soy sauce ,and people later named it Dongpo Meat ,to commemorate this gifted and generous poet .
12