A Resource Guide for Chinese food by Craig Butler
1. Divisions of the menu 2. Sample dishes 3. Cooking methods 4. Shapes 5. Styles 6. Flavors and what makes them that way 7. Putting it all together: the anatomy of a Chinese menu 8. How do we express the flavors of foods? 9. Some common Western and other foods 10. Focusing on your order and on table conversation
1. Divisions of the menu 类/類 lèi category cold “plate”
冷盤/盘
lěng pán
(appetizers)
meat
肉類/类
ròu lèi
雞肉 豬肉 羊肉 牛肉 鴨肉
vegetables
青菜類/类 qīngcài lèi 菠菜 bōcài also 蔬菜類/类 shūcài lèi hǎixiān lèi
jīròu chicken (鸡) zhūròu pork (猪) yángròu lamb niúròu beef yāròu duck (鸭)
spinach 白菜 báicài cabbage 四季豆 sìjìdòu green beans ("4 season beans") 豆苗 dòumiáo pea shoots
(海鲜类)
魚 yú fish (鱼) 蝦 xiā shrimp (虾) 龍蝦 lóngxiā lobster (龙虾) 魷魚 yóuyú squid (鱿鱼) 鮑魚 bàoyú abalone (鲍鱼)
tofu
豆腐類/类 dòufu lèi
豆腐 dòufu
soup
湯類
seafood
海鮮類
汤类
tāng lèi
tofu
菠菜豆腐汤 bōcài dòufu tāng 玉米汤 酸辣汤
spinach tofu soup yùmǐ tāng corn soup suānlàtāng hot and sour soup