By: Zhang Junlin, Zhuang Jianping, Zhang Zhaobi

　　On December 4th, during the 12th Global Video Media Forum International Media Quanzhou Research Tour, international visitors praised Quanzhou cuisine in a viral short video. In one of these videos, Nauru's national television director, Golin Dake, enthusiastically praised "Misua Soup" in newly learned Minnan (Hokkien) phrases, garnering applause from the crowd. She then went on to explain how to enjoy Misua Soup in English, expressing her love for Quanzhou's culinary delights.

　　Quanzhou cuisine blends the flavors of mountain and sea, reflecting both the city's cultural essence and the nostalgic memories held by its people. Once known as the "Eastern World's Greatest Port," Quanzhou was a key hub on the Maritime Silk Routes, bringing diverse foreign flavors into the city. Today, with over 9.5 million overseas Chinese from Quanzhou, these culinary traditions are spreading worldwide. As Quanzhou's tourism and cultural industries continue to thrive, more and more international visitors, like Golin Dake, are discovering the delights of Quanzhou cuisine. To help international guests better appreciate the authentic "taste of Quanzhou," the "Quanzhou Local Specialty Cuisine English Translation Standards," drafted by Liming Vocational University, have been officially approved and released. This marks the first step in creating standardized English names for Quanzhou dishes, which will support the city's bid to become a "City of Gastronomy" and accelerate the global recognition of Quanzhou's culinary heritage.

　　A Fusion of Traditional Flavors and International Language

　　The newly released standards cover a range of representative dishes, including those listed in the city's intangible cultural heritage, regional specialties from various counties and districts, and popular items from the "Quanzhou Banquet." These standards establish guidelines for translating the terminology, definitions, principles, and rules of Quanzhou's local dishes, offering a practical reference for English-language descriptions.

　　In terms of cooking methods, the standard provides English equivalents for traditional techniques like "炣" (simmer in soy sauce), "煠" (stew in gravy), and "封" (braise). For instance, the popular home-cooked dish of simmered fish with soy sauce is translated as "Simmered Fish in Soy Sauce," and the method of slow-cooking with minimal heat is expressed as "stew in gravy."

　　When describing individual dishes, different approaches are taken to ensure accuracy and cultural relevance, while making the names accessible to an international audience. For example:

　　· Noodles with Pickled Vegetables (酸菜面)

　　· Marbled Octopus with Garlic, Soy, and Vinegar Dip (蒜蓉酱油醋小章鱼)

　　· Fried Peanuts in Vinegar (醋花生米)

　　· Pork Blood-tofu Soup (猪血汤)

　　· Sliced Fish Soup with Cucumber (青瓜鱼片汤)

　　In some cases, translations are based on the cooking technique or shape of the dish, such as Braised Pork Ribs with Scallions (葱烧排骨) and Sweet Rice Cake (甜粿). The names of dishes are sometimes transliterated directly from their Mandarin or Minnan pronunciation, with additional cultural explanations where necessary. For example, Yuanxiao Ball is translated as "sweet rice ball," a description of its traditional filling.

　　Culinary Exchange Beyond Borders

　　In the coming days, Quanzhou resident Ms. Huang will be traveling to the United States, bringing along a suitcase filled with Yongchun Ma Zuo, a local delicacy. This popular snack, known as a Minnan tribute delicacy, is highly cherished by her American friends, who specifically asked her to "airlift" it across the ocean. This is a testament to the long-standing cultural exchanges facilitated by food. As the "Eastern World's Greatest Port," Quanzhou's flavor journey has spanned continents, following the footsteps of the city's 9.5 million overseas Chinese.

　　Minnan (Hokkien) language, brought to countries like Malaysia and Singapore by Quanzhou migrants, has influenced local languages, with many of Quanzhou's culinary terms widely adopted in the region. For instance, the term Misua (面线), meaning "thin noodles," is used in English in Southeast Asia. The newly released translation standards maintain this usage, translating Misua Soup as "Misua Soup" or "Mee Sua Soup."

　　The translation of Chinese food names is more than just linguistic transformation—it serves as a bridge for cultural exchange. The standardization of food names allows international diners to better understand and appreciate the deep cultural significance embedded in Quanzhou's cuisine. The drafting team carefully considered each word and phrase to ensure linguistic accuracy and smooth expression, meeting the linguistic standards of Mandarin, Minnan, and English. The result is a refined, confident reflection of Quanzhou's rich culinary tradition.

　　Part of the Translated Quanzhou Specialty Dishes:

　　· Wanggong Thin Rice Noodles and Mee Sua Paste (王宫面线米粉芡)

　　· Quanzhou Pork Zongzi (泉州烧肉粽)

　　· Quangang Fuguo Oyster Fritter (泉港浮粿)

　　· Braised Ribs with Scallions (葱烧排骨)

　　· Deep-fried Sweet and Sour Pork (炸醋肉)

　　· Honglai Chicken Feet (洪濑鸡爪)