Most of us have had a predicament wherever we’d like to attempt some new dishes but can’t go through anything about the menu. To fix this problem and find out some new Chinese, we’ve translated the menu of a local restaurant in Chengdu, Sichuan’s capital city. In case you come across yourself always ordering the similar dishes because you simply cannot examine the menu completely, start out mastering this vocabulary and test these dishes out!
note: Simply because this particular restaurant features more than 150 dishes, content is divided amongst six posts each and every covering one variety of dish. If you are utilizing Firefox, set up this plugin and you’ll be in a position to mouse above Chinese characters and see their English translation and pinyin romanization.
This restaurants delivery menu is printed on an over-sized business card. Click to enlarge the imag
Stir Fried Dishes
In contrast to “Szechwan Cuisine” served outside China, in Sichuan Province, most dishes are stir-fried in lots of vegetable oil with garlic, ginger, either green or red huājiāo and a small amount of sugar, salt and MSG.
Spiciness and M.S.G.
You’ll have to specify to your server should you want your food non-spicy or without MSG (see #2 at the end of the article for these phrases). Unfortunately, chances are fifty-fifty that your message will be forgotten or ignored due to the rarity of special requests made in Chinese restaurants.
The categories beneath each assume the above ingredients, plus their preparation as further described. So you’ll be able to pronounce these as correctly as feasible, we’ve included tone indicators on the pinyin. Listed too are three with the “Big Four Sichuan Dishes,” beneath. The fourth just wouldn’t fit into any of our categories. See should you can get your name initial with the name with the dish on the comments list beneath!
Categories
Lanrou (烂肉) dishes have small bits of softened pork, stir-fried with the following differences:
烂肉豇豆 Lànròu JiāngdÃu has cow-peas and possibly a few dry red chilly peppers.
烂粉丝 Lànròu Fěnsī has glass noodles made from sweet-potato starch.
烂肉豆腐 Lànròu Dòufŭ has soft tofu.
烂肉茄子 Lànròu Qiézi has Chinese eggplant.
Rousi (肉丝) dishes are pork cut into short shoelace-thick strings, stir-fried with the following other vegetables, all of which are cut into the same string-shape:
鱼香肉丝 Yúxing Ròusī has mu’er (#3 below), qingsun lettuce stalks, pickled red chillies, pickled ginger and douban sauce (#4 below). It is one of the Big Four Sichuan Dishes.
芹菜肉丝 Qíncài Ròusī has celery.
’æ¤肉丝 Qīngjiāo Ròusī has anaheim peppers.
Ÿè±肉丝 Tŭdòu Ròusī has potatoes.
蒜薹肉丝 Suàntái Ròusī has crispy garlic stalks.
韭黄‰ä¸ Jíuhuáng Ròusī has yellow leeks.
甜椒肉 Tiánjiāo Ròus has sweet pepper.
(京)酱肉丝 (Jīng) Jiāng Ròusī is fried in duck sauce with fresh spring onions on top.
青椒鸡丝 Qīngjiāo J«sÄ is a chicken version of Qīngjiāo Ròusī (see above).
蒜苔腊肉 Suàntái Làròu is the bacon version of Suàntái Ròusī (see above).
蒜苔鸡丝 Suàntái Jīsī is a chicken version of Suàntái Ròusī (see above).
蒜苔牛肉丝 Suàntái NuròusÄ is the beef version of Suàntái Ròusī (see above).
Rou (肉)and Roupian (肉片) dishes have a small serving of lean pork slices, fried with a lot of the following vegetables:
锅巴肉片 Guōbā Ròupià n starts with a large plate of dry, unflavored, rice-crispy-treat shaped squares of glutinous rice. A starchy stew of pork, mù’ér, qīngsūn and other vegetables are then poured over squares to start a snap-crackle-and-pop sound. This is another of the Big Four Sichuan Dishes.
盐煎肉 Yánjiān Ròu is fried with garlic sprouts (#5), with a name implying that this dish is on the salty side.
苦瓜肉片 KŭguÄ Ròupiàn is mostly bitter melon.
木耳肉片 Mu’er Ròupiàn has mu’er. (#3)
熊掌豆腐 XióngzhÄng Dòufu has firm tofu, garlic sprouts (#5) a little black vinegar and dòubàn sauce.
Huiguo (回锅)Â means fatty, bacon-like, slices of pork that have been pre-boiled, and then fried with the following differences:
回锅肉 Huíguō Ròu has garlic sprouts (#5) and dòubàn sauce (#4). This is another of the “Big Four Sichuan Dishes.”
咸菜回锅 Xiáncài Huíguō has a chopped, brown, pickled mustard stock (#6).
尖椒回锅 Jiānjiāo Huíguō has green Anaheim peppers.
Gongbao (宫暴) “Kung Pao†dishes have fried peanuts and a little douban sauce (#4)
宫暴鸡丁 Gōngbào Jīdīng is another of the Big Four Sichuan Dishes, with tender little cubes of chicken meat and red and green anaheim peppers.
宫暴肉丁 Gōngbào Ròudīng is a pork version of GÅngbào Jīdīng (see above).
China is the world’s largest rice producer, and a single of the earliest centers of rice cultivation. For thousands of years, the Chinese folks have been diligently cultivating their land for favorable harvests. The agricultural way of life, with rice as the center, has played an significant role in China’s history. In the past, individuals held the belief that the precious things of life are the five grains with rice being number 1, instead of pearls or jade.
For the Chinese persons, rice is the staple food in everyday meals. They eat it as Westerners do withbread. Rice is cooked by boiling or steaming, till it absorbs as much water as it can.
There can be a rich collection of rice dishes in China. Among them, fried rice might be the most well-liked not only in China, but also around the world. Depending on the types and amount of added ingredients, including beans, chopped meat, vegetables, eggs, etc., in addition to several manners of preparation, there have developed endless variations of fried rice.
Rice may perhaps also be made into rice porridge (congee). When cooking porridge, more water than usual is added to make the rice saturated with water and become really soft and viscous. It’s frequently served and eaten with pickles, bamboo shoots, salted duck eggs, pickled tofu and quite a few other condiments. Besides a common food on the dining table, rice porridge can also serve as food therapy for the unwell by adding ingredients of therapeutic value.
noodles are a staple food in Chinese cuisine, with a extended history and wide popularity. Its initial appearance could be traced back to the East Han Dynasty (25 – two hundred and twenty AD), and it became very well-liked throughout Song Dynasty (960 – 1279 AD). Its cooking methods are numerous, though relatively basic. Folks can, according to their likes and tastes, add several ingredients and materials to make a excellent variety of noodles.
Chinese noodles vary in width. They could be thin as needles, or thick as chopsticks. On the other hand, when it comes to length, they are commonly served prolonged and uncut. This is due to the fact lengthy noodles are a symbol of longevity in Chinese tradition. Thus, in the course of birthday celebrations, persons will serve “longevity noodles” in very good hope for longevity.
Vegetables are, in general, the second most fundamental part of Chinese cuisine, after the staple rice. Chinese individuals are fond of greens, specifically leafy greens, and consume quite a few several kinds at nearly each meal, sometimes preserve and eat them as snacks.
A lot of commonly utilised veggies in Chinese meals are familiar to Westerners, such as cabbages, mushrooms, peas and beans, all leafy greens, chili peppers, onions, carrots, celery, broccoli, bamboo shoots , gourds, etc.
Chinese men and women prefer cooked veggies rather than raw. Veggies are cut into thin strips or small pieces, cooked with meat, tofu, fish, seafood or noodles. They can also be applied in soups, braises, or as stuffing for dumplings, wontons, and steamed bums.
Besides, people like to make veggies into pickles. A large variety of pickled greens are made, including cucumber, cabbage, turnip, chili pepper, among several others. Pickles have a refreshing and savory taste, so they are generally served as appetizers in a meal.
China has a large consumption of eggs each year. Individuals consume eggs laid by a lot of poultries; one of the most typical ones are chicken, duck, goose, pigeon, and quails.
Food savvy Chinese folks make lots of dishes out of eggs. Probably the most unique and famous ones are most likely the salted duck eggs and century eggs (preserved eggs), both are produced and eaten all over China.
Salted duck eggs are made of fresh duck eggs, by soaking in brine for about one month till the yolk becomes bright orange-red color, as well as the salty flavor is absorbed.
Men and women make century eggs with duck, chicken or quail eggs. Eggs are soaked in a mixture of ash, salt, lime, clay and rice straw for various weeks or months, depending on diverse processing techniques, till the white becomes a dark-brown transparent jelly, while the yolk becomes a cream-like, dark-green substance. The eggs smell a strong odor of sulphur and ammonia.
In Chinese, the pronunciation of egg, dan, sounds similar to dai, which means generation. Eggs represent rebirth and fertility in traditional view. When two individuals get married, when a baby is born, at the baby’s first-month birthday, and some other joyous occasions, red-dyed eggs are passed out as auspicious gifts. They represent hope, happiness, and carrying on the family line by having babies.
Fish is eaten through out the coastal areas along with the inland parts of China. During festivals or celebrations, fish is an vital dish at family dinner table. Fish is so critical in Chinese food culture is because it’s considered a symbol of abundance and prosperity.
In Chinese, the pronunciation of fish, “yu”, sounds the same with the word for abundance, richness, or surpluses, and it really is believed that eating fish will bring prosperity within the coming year. Therefore, in China, particularly at banquets, it can be customary to serve the entire fish, using the fish head pointing towards the honored guest.
Well-liked fish and shellfish consist of carp, grass carp, crucian, sea bass, squid, soft-shell turtle, crab, shrimp, prawn, scallops, oysters, etc.
The cooking of fish can be a delicate matter. At many Chinese restaurants, a new cook is tested by cooking fish, and a restaurant is often known by the chef’s skill in cooking fish. The ancient Chinese philosopher Laozi even said “Governing a excellent nation is like cooking a small fish.”
Tofu, or literally translated as bean curd, is a food of Chinese origin. It is made from soy milk, water and a curdling agent. The production of Tofu from soy milk is similar to that of cheese from milk. It’s created by coagulating soy milk, then pressing the resulting curds into blocks.
Tofu contains little fat, and is high in protein, calcium and iron. Tofu itself has incredibly little flavor or smell, but it has the capability to absorb new flavors through spices and marinades. Due to this high quality and nutritional value, Tofu, a staple of Asian cuisines since ancient times, has recently become a popular material utilized in Western vegetarian dishes.
There can be a wide variety of tofu, which could be split into two main categories: fresh tofu – produced directly from soy milk, and processed tofu – processed in some way from fresh tofu.
Fresh Tofu
Soft/silken Tofu
With white color and very tender texture, it contains the highest moisture contents of all fresh tofus. This is the typical tofu in south part of China. It is usually used to make soup. Read more information about Tofu and Tofu dishes.
Chinese people basically consume all animals’ meat, such as pork, beef, mutton, chicken, duck, pigeon, as well as numerous others. Pork is probably the most commonly consumed meat, and it appears almost in each and every meal. It’s so typical that it is usually used to mean both meat and pork.
Each and every part on the animal may be eaten, be it meat, skin, fat, blood, or entrails. People even joke that, speaking of pig’s meat, every single part with the pig might be eaten, and nothing is wasted, except for the oink.
Chinese persons rarely eat any raw meat. They prepare and cook meat in several methods. All meat might be boiled, stir-fried, stewed, roasted, poached, baked, or pickled, etc.
One of the most famous dish might be Beijing Roast Duck. It has been prepared since the imperial era, and is considered as one of China’s national foods. The duck is served with pancakes, cucumber, spring onions and hoisin sauce (seafood paste).
Typical tofu in north China, it has a yellowish color, and bounces back when readily pressed. Simply because of its firm texture, it really is suitable for stir-fry, and could be picked up effortlessly with chopsticks.
This additional firm tofu contains the least amount of moisture of all fresh tofu. It’s usually pressed really flat and sliced into long strings, which looks like loose cooked noodles, and can be served cold or stir-fried.
Also called fermented tofu, it consists of dried tofu cubes that have been fully air-dried, then soaked in Chinese wine, salt water, vinegar, minced chilies, etc. for slow fermentation procedure.
Stinky Tofu
This smelly tofu is usually a kind of snack with strong odor described as rotten or fecal. Blocks of soft tofu are fermented in unique brine, and then after frying till the rind becomes crisp, are commonly served with sweet sauce, soy sauce or hot sauce.
Mapo Bean Curd is often a combination of bean curd set in a chili-and-bean based sauce, which is normally a thin, oily, and bright red suspension, and usually topped with minced meant, commonly pork or beef. Seasonings consist of water chestnuts, onions, other vegetables, or wood ear fungus.
The history of soup might be as old as the history of cooking. Chinese soup has been an significant part of Chinese food culture for a long time. It’s considered to be among the most nutritious and digestible food kinds.
Since in China, soups are eaten as one of the key dishes in a meal, particular attention is attached to the soups’ stocks. Meat, bones, eggs, marine items, vegetables, fruits, crops and edible fungus are used.
There can be a wide variety of Chinese soup; nevertheless, it can be typically characterized into two key categories: Thin soups – made with clear broth and cooked swiftly; thick soups – cooked far more slowly with all the stocks added together at once, and frequently starches are added as a thickener near the end in the cooking procedure.
It’s an ancient tradition to treat a cold or fever with soup. In addition to its capability to comfort, it is believed that particular soups have healing powers. Quite a few soups are consumed for their flavor, as well as for their restorative or invigorating effects. This is heavily linked with traditional Chinese medicine. There are varieties of such tonic soups, ranging from pungent to light, savory to sweet flavors.
Noodles are a staple food in Chinese cuisine, with a long history and wide popularity. Its first appearance can be traced back to the East Han Dynasty (25 – 220 AD), and it became extremely popular in the course of Song Dynasty (960 – 1279 AD). Its cooking techniques are numerous, though relatively simple. Persons can, according to their likes and tastes, add different ingredients and materials to make a excellent variety of noodles.
Chinese noodles vary in width. They may be thin as needles, or thick as chopsticks. Even so, when it comes to length, they are usually served lengthy and uncut. This is simply because lengthy noodles are a symbol of longevity in Chinese tradition. Thus, during birthday celebrations, individuals will serve “longevity noodlesâ in great hope for longevity.
Chinese noodles are generally made from wheat flour, rice flour, or forms of starches, for example Mung Bean starch. Wheat flour noodles are commonly produced and consumed in North China, while rice flour noodles are much more typical in South China.
Rice flour and starch-based noodles are made only with rice flour or starch and water. Wheat flour noodles maybe added in low quantities with egg, lye or food coloring in order to have a yellow color, and change the texture, tenderness and taste of the noodles. No matter their kind, noodles cook incredibly swiftly. Normally it requires no additional than 5 minutes to become al dente, although thinner noodles only take less than one minute to finish cooking.
Mainly because of various manners of preparation and utilizing of materials and ingredients, there are more than a thousand types of noodles all over China with local characteristics. Among them, the most famous ones are soy bean paste noodles (or Zhajiang Mian) in Beijing, hand-pulled noodles (or Lamian) in Shaanxi Province, sliced noodles (or Daoxiao Mian) in Shanxi Province, dandan noodles (or dandan mian) in Sichuan Province, to name just a few.
Noodles are served and eaten hot or cold, boiled, steamed, stir-fried, deep-fried, or served in soup. Whichever way, you’ll very first need to, by applying chopsticks, stir the noodle till all the materials are evenly mingled prior to enjoying it. Noodles are an excellent food for the nutritionally-inclined, providing harmonious dietary balance. They’re low in calories, and high in protein and carbohydrate.
This kind of hand-pulled noodle is also known as the “Lanzhou Beef Noodles”, a single of probably the most typical dishes in the nearby location. Visitors can see it at every corner of the town and it has become a part of the nearby people’s life. The noodle is handmade, and it takes a cook only a single or two minutes to stretch the flour cake into many needle-like noodles. These days modest restaurants serving Lanzhou Beef Noodles may be identified at almost every Chinese cities. However, most of them are hidden at little alleys or back streets.
Among the quite a few beef restaurants in Lanzhou, the Jinding Beef Noodle Restaurant in Pingliang Road, along with the Mazhilu Beef Noodle Restaurant in Wudu Road and also the Minority Restaurant in Zhangye Road are probably the most well known ones.
Taking pride of place as the most common nearby snack (or breakfast, lunch or dinner) in Guilin, mifen is pliable but strong, fragrant and mellow, and cheap (2.5 yuan for a bowl). Guilin rice noodles can probably be identified within 1Ǡm of any town or town location.
Rice noodles, gravy, fried peanuts or soybeans, chopped scallions and thin slices of various kinds of meat are added for several versions of this renowned and tasty dish. Well-chopped condiments consist of: spring onions, chilli, pickled beans and pickled white raddish in chilli sauce. Soup may perhaps be ladled on or dispensed from an urn. Even though there are lots of restaurants around the country who claim to serve authentic Guilin Rice Noodles. On the other hand, You’ll find rarely any restaurants serving authentic Guilin Rice Noodles outside Guilin Town.
Guangzhou Shahefen 广州沙河粉
Shahefen can be a kind of noodles made of rice. It’s broad, white in color. Their texture is elastic and a bit chewy. They don’t freeze or dry well and are thus typically (where obtainable) purchased fresh, in strips or sheets that may well be cut to the desired width. Shhefen is popular in southern China’s Guangdong, Guangxi and Hainan Province.
