Chinese cuisine/Catalogs

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."
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.

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