Chinese cuisine/Catalogs: Difference between revisions
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imported>Hayford Peirce (added more info about Chinese curry, along with reference and source) |
imported>Derek Harkness (A few more dishes.) |
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| 白酒 | | 白酒 | ||
| Maotai (or Moutai) is the best-known | | Maotai (or Moutai) is the best-known | ||
| Distilled | | Distilled spirit made from sorghum or rice though other grains such as wheat, barley or millet may be used. Typically 40-60% alcohol with a clear appearance. Usually drunk in small glasses similar to shots glasses. | ||
|- | |||
| Chicken with cashew nuts | |||
| yao guo ji ding | |||
| | |||
| Stir fried chicken with cashew nuts and gravy. | |||
|- | |- | ||
| Curry | | Curry | ||
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| | | | ||
| Fried bean curd with minced beef in a spicy sauce | | Fried bean curd with minced beef in a spicy sauce | ||
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| Kung Pao chicken | |||
| gong bao ji ding | |||
| | |||
| | |||
|- | |||
| Mooncake | |||
| yuèbĭng 月饼 | |||
| | |||
| A small pastry pie filled with a verity of stuffings. Traditionally eaten around the Mid-Autumn Festival. | |||
|- | |||
| Potatos with pork | |||
| tu dou rou si | |||
| | |||
| | |||
|- | |||
| | |||
| shao yun dou | |||
| | |||
| Green beans in a brown sauce with pork | |||
|- | |- | ||
| Steamed dumplings | | Steamed dumplings | ||
| Line 52: | Line 77: | ||
| Cha Siu Baau (for pork) | | Cha Siu Baau (for pork) | ||
| Yeasted-dough filled with various stuffing such as pork or bean paste and cooked by steaming. | | Yeasted-dough filled with various stuffing such as pork or bean paste and cooked by steaming. | ||
|- | |||
| Sweet and sour pork | |||
| gou ba rou | |||
| | |||
| Fried pork, usually in a batter, coated with a sweet sauce made form soy sauce, vinager and tomatoe. | |||
|- | |||
| Tomato and egg | |||
| xi hong shi ji dan | |||
| | |||
| Whisked egg stir fried with chopped tomatoes. Usually served sweetened with sugar. | |||
|- | |||
| Wontons | |||
| hun dun | |||
| | |||
| | |||
|} | |} | ||
==References== | ==References== | ||
Revision as of 09:22, 4 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 spirit made from sorghum or rice though other grains such as wheat, barley or millet may be used. Typically 40-60% alcohol with a clear appearance. Usually drunk in small glasses similar to shots glasses. |
| Chicken with cashew nuts | yao guo ji ding | Stir fried chicken with cashew nuts and gravy. | |
| 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 | |
| Kung Pao chicken | gong bao ji ding | ||
| Mooncake | yuèbĭng 月饼 | A small pastry pie filled with a verity of stuffings. Traditionally eaten around the Mid-Autumn Festival. | |
| Potatos with pork | tu dou rou si | ||
| shao yun dou | Green beans in a brown sauce with pork | ||
| 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. |
| Sweet and sour pork | gou ba rou | Fried pork, usually in a batter, coated with a sweet sauce made form soy sauce, vinager and tomatoe. | |
| Tomato and egg | xi hong shi ji dan | Whisked egg stir fried with chopped tomatoes. Usually served sweetened with sugar. | |
| Wontons | hun dun |
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