The following pictures show a Shantung-style dish, made with pork large intenstines as the main material. It's cooked in a very delicate way by using boiling water to clean the intestines (of course the filthy part has already been cleaned), then using fresh boiling water to boil them, then deep-fry the segmented pieces, then stew them.
So do you think the translation of "braise intestines in brown sauce" will do?
I don't know why i bother, since you appear to prefer your own translations, no matter what you are told--but here goes. No, braised intenstines would not be a good translation, for the simple reason that when westerners actually do eat intestines, they called them by another name. Beef intestines are referred to as tripe, and pork intestines are referred to as chitterlings. So, braised chitterlings in brown sauce would be the best name.
Thank you very much Setanta. You have answered many of my questions. I am currently going over a long list of dish names with English translations (Beijing Official Version). But I know many of these translations are "hard" translations which you westerners may not like. The official version, though having been done "seriously," is nevertheless unsatisfactory. So I volunteered to examine them one by one, and I intend to write something about translation of Chinese dish names.
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