餐馆菜单越来越多地使用不熟悉的术语来描述菜肴，给食客带来困惑。 Restaurant menus increasingly use unfamiliar terms to describe dishes, causing confusion for diners.

从米其林星级餐厅到小餐馆，餐厅菜单越来越多地使用不熟悉的术语来描述菜肴，让食客感到困惑。 Restaurant menus, from Michelin-starred eateries to small-plate establishments, are increasingly using unfamiliar terms to describe dishes, leaving diners confused. 厨师力求用几个词来传达关键属性，有时仅需四五个词。 Chefs aim to convey key attributes in few words, sometimes just four or five. 这使得 verjus、top pesto 和 umeboshi 等术语变得更加普遍。 This has led to terms such as verjus, top pesto, and umeboshi becoming more common. 牛津大学的查尔斯·斯宾塞教授指出，菜单一直是语言的雷区。 Professor Charles Spence from Oxford University notes that menus have always been a linguistic minefield.