Friday, 10 April 2020

Chinese Food Glossary

Here are some Chinese Food descriptions for those
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