There's a really good article in the NYtimes about a recent revamping of English translations of standard Chinese dishes in Beijing restaurants.  It's interesting to read about the reasoning behind some of translations.  I've gotta try 'Chicken without sexual life'...

A story from NPR about cooking 宮保雞丁: Savoring The Spice In Kung Pao Chicken : NPR Later on it gets a bit dull with typical teacher/ student banter and false modesty all around, but early on there's an interesting discussion of ma / 麻 (I think that's the right character) and how it means a numbing sensation in the mouth. I didn't realize that; I'd always assumed it was linked to 麻油, sesame oil. I'd always wondered why 麻 featured so prominently in the name 麻辣火鍋 (mala hot pot); now I understand!