Chinese cuisine/Catalogs: Difference between revisions
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imported>Derek Harkness (Reinstated curry. I live in china and I ate this for lunch today. It's not the same dish as the Indian curry but it shares the same English name.) |
imported>Hayford Peirce (added more info about Chinese curry, along with reference and source) |
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| Gali 咖喱 | | Gali 咖喱 | ||
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| A spicy dish made with stir fried vegetables, stewed | | A spicy dish made with stir-fried vegetables, stewed meat, and stock thickened with cornstarch. "Since the Chinese began using the combination of spices that is called curry powder at the turn of the [20th] century, the small line of Chinese curry dishes has become so Chinese that it is doubtful Indians would recognize its origin." <ref>Kuo, page 356</ref> | ||
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| Spicy tofu | | Spicy tofu | ||
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==References== | |||
<references/> | |||
==Sources== | |||
''The Key to Chinese Cooking'', Irene Kuo, Alfred A. Knopf, New York, 1980 — the Chinese equivalent of Julia Child's ''Mastering the Art of French Cooking'', by the same publisher | |||
[[category:CZ Live]] | [[category:CZ Live]] | ||
[[category:Food Science Workgroup]] | [[category:Food Science Workgroup]] | ||
Revision as of 22:09, 3 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 | Maotai (or Moutai) is the best-known | Distilled spirits made from rice wine. |
| Curry | Gali 咖喱 | A spicy dish made with stir-fried vegetables, stewed meat, and stock thickened with cornstarch. "Since the Chinese began using the combination of spices that is called curry powder at the turn of the [20th] century, the small line of Chinese curry dishes has become so Chinese that it is doubtful Indians would recognize its origin." [1] | |
| Spicy tofu | Mala dofu 嘛辣豆腐 | Fried bean curd with chili and szechuan pepper | |
| Beef and tofu | Mapo dofu 麻婆豆腐 | Fried bean curd with minced beef in a spicy sauce | |
| Steamed dumplings | Jiaozir 饺子 | Har Gow, Siu Mai | Pasta-like dough filled with various stuffing and cooked by steaming. |
| Steamed bread | Mantou 馒头 | Yeast-leavened bread cooked by steaming rather than baking. | |
| Steamed buns | Baozir 包子 | Cha Siu Baau (for pork) | Yeasted-dough filled with various stuffing such as pork or bean paste and cooked by steaming. |
References
- ↑ Kuo, page 356
Sources
The Key to Chinese Cooking, Irene Kuo, Alfred A. Knopf, New York, 1980 — the Chinese equivalent of Julia Child's Mastering the Art of French Cooking, by the same publisher