Chinese cuisine/Catalogs: Difference between revisions
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imported>Hayford Peirce (added pressed duck to column) |
imported>Hayford Peirce (added maotai to the baijiu entry) |
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| 白酒 | | 白酒 | ||
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| A distilled spirit made from rice wine | | A distilled spirit made from rice wine; maotai (or moutai) is the best-known | ||
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| Steamed dumplings | | Steamed dumplings | ||
Revision as of 12:45, 2 August 2007
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 | A distilled spirit made from rice wine; maotai (or moutai) is the best-known | |
| Steamed dumplings | Jiaozir 交子 | Har Gow, Siu Mai | Pasta-like dough filled with various stuffing and cooked by steaming. |
| Steamed bread | Mantou 漫头 | Yeast-leavened bread cooked by steaming rather than baking. | |
| Steamed buns | Baozir 包子 | Char Siu Bow | Yeasted-dough filled with various stuffing and cooked by steaming. |