Dining Glossary for Chinese Food
I’m copying this based out of the Hong Kong + Shanghai + Beijing Zagat guide from 2009. Surprisingly I am unable to find a similar list from Google so before I toss the book, I figured I’d like to share their pretty decent list of Chinese food vocab. Some are edited to reflect accurate pronunciation.
BY THE WAY, if you want photos, tell me under comments and I’ll put them up!
Cantonese (Yue), Hong Kong, Guangdong, generally Southern China
- cha siu: bbq pork
- cha siu bao: bbq pork buns (dim sum)
- dan tat: egg tarts (dim sum)
- ngau yuk chao hoh fun: stirred fried beef with flat rice noodles
- pei san sau yuk juk: rice porridge with preserved egg and pork
- siu ngor: roast goose
- siu mai: pork and shrimp dumplings (dim sum)
- ha gao: shrimp dumplings (dim sum)
- yu chi: shark’s fin (soup) — endangered species
Hakka (Keija), from a Chinese minority known for its use of lighter flavors. More of a Taiwan thing
- bingsha: shaved ice (dessert)
- san bei ji: three-cup chicken with sesame oil, soy sauce and rice wine
- lurou: braised fatty pork
Hunanese (Xiang), the spiciest (Book said so, I didn’t know)
- duojiao yutou: chopped chili fish head
- la rou: aged sausage
Northern (Beifang), including Beijing
- basi pingguo: candied apples
- Beijing kaoya: Peking duck
- guotie: potstickers
- jiaozi: dumplings
- jing jiang rousi: shredded pork in soybean wrappers
- lu da guan’r: sweet rice gluten with red bean paste (dessert)
- shuan yangrou: lamb hot pot
- tang cu liji: vinegar and sugar pork
- tudou si: shredded potatos with garlic (appetizer)
- zha qi he’r: deep fried slices of pork and eggplant
Sichuan / Szechuan (Chuan)
- chaoshou: spicy wontons
- dan dan mian: noodles with chili oil and minced ground pork in peanut paste
- gongbao jiding: spicy chicken stir fried with peanuts
- huiguo rou: twice-cooked pork belly
- kou shui ji: spicy cold chicken
- mapo doufu: spicy tofu with ground beef
- mayi shang shu: glass noodles with ground meat and chilies
- shui zhu yu: fish cooked in hot oil
- suan doujiao: spicy and sour minced green beans
Xinjiang, from the Muslim province, known for its use of cumin and lamb
- la tiao zi: spicy noodles
- nang: oven-baked bread
- yangrou chuan: lamb skewers
Yangtze River Delta (Huaiyang), including Shanghai
- babao fan: eight treasure rice
- dazha xie: hairy crabs steamed and served with vinegar
- dongpo rou: red braised pork with yellow cooking wine
- hongshao qiezi: red braised eggplant (marinated in soy sauce and sugar)
- kao fu: spongy wheat gluten (appetizer)
- shizi tou: meatball made with pork and crab meat
- shuijin xia: crystal shrimp
- zui ji: drunken chicken
Yunnan, unique for its use of mushrooms, cheese and Thai-influenced flavors
- guoqiao mixian: cross bridge noodles
- qi guo ji: steamed chicken in a claypot
— Useful Phrases —
Wo bu chi la de: I don’t eat spicy food
Buyao fang weijing: Don’t add MSG
Maidan: Check
Wo zhi hi su shi: I only eat vegetarian
