Here are some Chinese Food descriptions for those
who are not accustomed to Chinese Food Terms.
who are not accustomed to Chinese Food Terms.
- Chow Mein: Noodles deep fried in a wok.
- Chop Suey: A form of Chinese casserole
- Dim Sum: A variety of small Chinese dishes that are served for breakfast and lunch
- Egg Foo Yung: A form of Chinese omelet
- Egg Drop Soup: A chicken broth soup with shreds of egg
- Fried Rice: A rice dish composed of mainly soy sauce, vegetables, meat and/or eggs
- Fried Wontons: Wonton noodles stuffed with vegetables and/or meat and deep fried
- Lo Mein: Stir fried egg noodles with vegetables and meat
- Moo Shu Pork: Moo shi is a dish prepared with egg, meat, mushroom, and vegetables. It is served with pancakes
- Spring Roll: Deep fried vegetable rolls
- Wonton Soup: Beef/chicken broth soup served with chinese dumplings
- Cantonese: Cantonese cooking includes a variety of dishes, rich in meat and seafood.
- Deep Fry: Ingredients are plunged into cooking oil to cook them quicker and create a crispy texture
- Peking: Peking style cooking uses a variety of fancy Chinese dishes
- Shanghai: Large amounts of rice and fish are often used
- Steam: Ingredients are placed above boiling water so the steam cooks them
- Stir Fry: A method of Chinese cooking where ingredients are stirred around in a very hot pan with a light coating of oil.
- Szechuan: These dishes are often spicy dishes and offering great flavor
- Spring rolls: They are made of meat/vegetables encased in a flour wrapper that is deep fried
