Basic Terms on Chinese Restaurant Menus

In today's modern Chinese restaurants even a morein dishes like Cashew Chicken or Moo Shu Chicken
traditional menu will come with English translations forwhere the chicken is thin sliced and served with
many of the more common Chinese food terms. It is,vegetables, plum sauce and a thin pancake.
however, always handy to have knowledge of someHar = shrimp and can be found in Peking Shrimp which
to the basic terms just in case you find yourself incan sometimes still be found by its traditional name of
need.Beijing Far Jue Har.
Here are eleven definitions that range from vegetablesMien = noodle and is a soft warm noodle served with
to duck for some of the more common items found inchicken or pork and vegetables. The all too common
Chinese restaurants.chow mien noodle is a crunchy version of the original.
Choy = vegetable. Vegetables or Choy are found inMoo ghoo = mushroom. Moo Ghoo Gai Pan, which
many Chinese food dishes. This versatile ingredientmeans sliced chicken and mushrooms, is an easily
can be found in stand alone dishes or accompanied byfound dish on most Chinese restaurant menus.
meat.Op = duck. Op or duck is not as common as chicken
Dun = egg and is often found in dishes like Egg Fooor pork but is a delicacy that is worth tasting.
Young where eggs or Dun are combined with a widePien = sliced, proper slicing is key to Chinese cooking.
variety of accompaniments like rice, chicken,Suen = sour
vegetables and bean sprouts.Tiem = sweet. Most often times you will see sweet
Fon = rice and is most familiar in Fried Rice whichand sour in the same dish such as Sweet and Sour
comes with peas, carrots and pork or in sticky shortPork which contains pork, pineapple and green
grained white rice.peppers in a sweet sauce.
Gai = chicken and is a very adaptable ingredient to use