Menu Translator - Chinese Take-Out
popular in the west although not eaten in China, egg rolls are a larger, bulkier version of Spring rolls. They are normally
filled with barbecued pork or shrimp - vegetables can include cabbage, celery, suey choy, and/or bean sprouts.
A lighter, more delicate version
of egg rolls, made with a flour and water wrapper (no egg). Like egg rolls, spring rolls are deep-fried.
Wonton wrappers filled with ground pork and a variety of vegetables and seasonings before deep-frying.
on deep-fried wontons that has become very popular in some parts of the United States,
although it is not an authentic Chinese appetizer. The wontons are stuffed with crab, cream cheese and scallions before
Restaurant Definitions Below
A classic dish - flavored chicken broth or stock topped with silken threads of egg. It usually includes
a green onion garnish, and sometimes frozen peas are added to the stock.
Hot and Sour Soup
Regional variations of this soup are found throughout
China. All contain bean curd, Chinese black mushrooms and usually pork, but the remaining ingredients can vary. I think
it tastes best when chicken stock is added.
Wonton SoupAnts Climbing
Trees (Ants Creeping on Trees, Ants Climbing a Hill, Ma Yi Shang Shu)
The word wonton translates into "swallowing a cloud" and in this dish
the wontons floating in the soup do resemble tiny clouds. The wontons are filled with a mixture of meat (usually pork)
and seasonings and boiled, and then added to a stock.
Don't let the name throw you. This
is a very flavorful, albeit spicy, Szechuan dish in which marinated pork is cooked in a spicy sauce and served over cellophane
(bean thread) noodles.
Bang Bang Ji (Hot
Chicken breasts are cut into matchstick sized pieces and served on a sheet of green bean
paste. Made with hot chili oil.
Beef in Oyster
The savory flavor of oyster sauce works well with beef. In this recipe beef is thinly sliced and then
marinated with several ingredients that generally include sherry, soy sauce, cornstarch and perhaps sugar. The beef is stir-fried
or deep-fried and then a "gravy" or sauce that includes oyster sauce is added.
Beef with BroccoliBeggar's Chicken
Marinated beef is stir-fried and then mixed with stir-fried
vegetables - the whole is covered with a thickish brown sauce or gravy that may include oyster sauce.
Stuffed chicken is wrapped in a dough and
Cheng Du Chicken (Chili Chicken Cubes)
classic Szechuan dish. Cubed chicken breasts are marinated and deep-fried; the sauce includes hot bean sauce, freshly ground
Szechuan pepper, sugar, and vinegar.
Chow Mein (Fried noodles)
In this dish the noodles and vegetables are
stir-fried separately and added back together at the end of the cooking process. The noodles can be soft or crispy depending
on how long they are cooked in oil. Also, chow mein can be made with either thick or thin noodles. There is a gravy,
either added to the noodles while they are stir-frying or at the final stage of cooking. Chicken is a popular meat to use
in chow; shrimp or pork are used as well.
Crispy Skin Duck (Xang Su Ya)
An interesting dish - the duck is steamed, while the skin is
Dou Ban Yu
Fish in Hot Sauce.
Dry Garlic Spareribs
Spareribs are simmered twice - the second
time in a flavorful sauce that includes brown sugar and dry mustard.
Cold, previously cooked rice is combined with scrambled egg and other ingredients
to add texture and flavor. Restaurants offer a number of fried rice dishes, from beef, chicken or shrimp to mushroom
or popular dishes such as Yangchow Fried Rice.
Chicken cubes coated in cornstarch and deep-fried, cooked with a sauce that includes hoisin
sauce, dark soy sauce and chili peppers.
Thin strips of beef are marinated in ginger juice, covered in a batter, deep-fried and coated with a sweet
sauce. Restaurants often deep-fry the beef twice to make it extra crispy. Authentic ginger beef will be dryer and less
sweet than the popular restaurant dish.
Pao Chicken (Kung Pao Chi Ting)
Deep-fried diced chicken and roasted peanuts; a spicy dish made with chili peppers.
Kung Pao Ming Har
A similar dish,
made with shrimp instead of chicken.
(Ling Mung Gai)
Batter-coated, deep-fried chicken with lemon.
Tossed Noodles - unlike chow mein, where the noodles are stir-fried separately, the
noodles are tossed and blended with the stir-fry mixture. They have more of a sauce than chow mein noodles.
Ma Po Tou Fu (Marpoo Dofu)
Spicy pork with aromatic bean curd.
Moo Goo Gai Pan
Stir-fried chicken and mushrooms.
Mu Shu Pork (Moo Shu Pork, Moo Shi Pork)
pork mixed with bits of scrambled egg, tree ears and lily buds. Normally served with mandarin pancakes. The dish is
supposed to represent a colorful forest, with the pancakes forming the ground or base.
Princess Chicken, Empress Chicken
Another interesting dish - chicken wings
stuffed with mushrooms and bamboo shoots (ham is sometimes included).
Salt and Pepper Squid
Squid rings are coated with a salt and pepper mixture and deep-fried.
Salt and toasted Szechuan peppercorns are always found in the salt and pepper mix; toasted black peppercorns and chili flakes
may be added. In restaurants, the dish is frequently finished by stir-frying the squid with onion and a mix of bell peppers
and hot red chili peppers.
Sweet and Sour
Pork (Wu Lo Yuk, Ku Lu Jou)
Marinated pork deep-fried in batter (some versions use less batter than others),
with a sweet and sour sauce.
Cooked Pork (Hui Guo Rou, Hui kuo jou)
From Szechuan - boiled pork is then stir-fried with vegetables and a
spicy sauce that includes chili paste.
This is a very colorful fried rice dish, made with shrimp or prawns and ham or barbecued pork. Chicken
is sometimes added as well. Vegetables include peas, green onions and perhaps carrots for color.