Chinese cuisine/Catalogs

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Under construction: this will be a list of well-known dishes in Chinese cuisine, in alphabetical order.

English Name Chinese Name Restaurant Name(s) Description
Almond Pressed Duck Mandarin Duck Duck steamed, shredded, pressed, deep-fried; a labor-intensive dish rarely seen these days
Beijing Duck Beijing kaoya 北京烤鸭 Peking Duck Roasted duck served with hoisin sauce and spring onions and eaten by wrapping in thin pancakes.
Baijiu 白酒 Maotai (or Moutai) is the best-known Distilled spirit made from sorghum or rice though other grains such as wheat, barley or millet may be used. Typically 40-60% alcohol with a clear appearance. Usually drunk in small glasses similar to shot glasses.
Chicken with cashew nuts yao guo ji ding Stir-fried chicken with cashew nuts and gravy.
Curry Gali 咖喱 A spicy dish made with stir-fried vegetables, stewed meat, and stock thickened with cornstarch. "Since the Chinese began using the combination of spices that is called curry powder at the turn of the [20th] century, the small line of Chinese curry dishes has become so Chinese that it is doubtful Indians would recognize its origin." [1]
Spicy tofu Mala dofu 嘛辣豆腐 Fried bean curd with chili and Szechuan peppercorns
Beef and tofu Mapo dofu 麻婆豆腐 Fried bean curd with minced beef in a spicy sauce
Kung Pao chicken gong bao ji ding
Mooncake yuèbĭng 月饼 A small pastry pie filled with a verity of stuffings. Traditionally eaten around the Mid-Autumn Festival.
Potatos with pork tu dou rou si
shao yun dou Green beans in a brown sauce with pork
Steamed dumplings Jiaozir 饺子 Har Gow, Siu Mai Pasta-like dough filled with various stuffing and cooked by steaming.
Steamed bread Mantou 馒头 Yeast-leavened bread cooked by steaming rather than baking.
Steamed buns Baozir 包子 Cha Siu Baau (for pork) Yeasted-dough filled with various stuffing such as pork or bean paste and cooked by steaming.
Sweet and sour pork gou ba rou Deep-fried pork, usually in a batter, coated with a sweet sauce made from soy sauce, tomatoes, sugar, and vinegar. Various fruits and vegetables are added in the western variation of this dish.
Tomato and egg xi hong shi ji dan Whisked egg stir-fried with chopped tomatoes. Usually served sweetened with sugar.
Wontons hun dun


References

  1. Kuo, page 356

Sources

The Key to Chinese Cooking, Irene Kuo, Alfred A. Knopf, New York, 1980 — the Chinese equivalent of Julia Child's Mastering the Art of French Cooking, by the same publisher