Beef
Chicken
Duck
Lamb and Rabbit
Pork
Beef

- hot sizzling beef
(cooked on a hot iron plate at your table)
- noodles and steamed beef
(very special rice on top - very sticky)
- hot pepper beef willow
(willow refers to a special cut of meat -- long strip -- not fatty, tender)

- ancient meat
(only meat, special cut, very fatty)

- stewed tendons of beef
(this IS tendons - not tenderloin)
Chicken

- chicken and peanuts Sichuan style
(hot Sichuan peppers, diced chicken, scallions, hot pepper, peanuts and sometimes diced potato -- variations abound -- gong1 actually designates a dish originating from the Emperor's table)
- Western style chicken breast
(crunchy breaded chicken breast, fried)
- multicolored shredded chicken, five colors chicken strips
(colorful vegetables give this dish its name)
- strips of chicken in fruit juice
- black mushrooms and chicken wings
- chicken quick-fried in a thick sauce with vegetables
(carrot, cucumber, tomato -- to add color = otherwise the same as jiang4bao4 ji1ding1)

- chicken with cayenne pepper
- chicken quick-fried in a thick sauce
- chicken quick-fried in oil

- shredded chicken with green bean sprouts
- chicken wing cooked in tomato juice
(qie2zhi1 comes from fan1qie2 = tomato)

Duck

- pancake
(used to wrap duck meat, sauce and onions - for Beijing Duck)
- Beijing Duck Bianyifang style
(the duck is hung over the fire, the temperature of the oven is higher than in Quanjude style, so it isn't as greasy -- mispronounced as pian2yi4 by Chinese who do not know the dish -- so they think it means "cheap duck" -- bian4 and pian2 both = ±ã )
±± ¾© ±ã ÒË ·» ¿¾ Ѽ
Bei3jing1 Bian4yi4fang3 Kao3ya1
- a setting of Beijing Duck
(means that you get the whole duck, sauce, pancakes, and onions -- as a set)
- Beijing Duck Quanjude style
(the duck is hung over the fire for roasting -- it's then basted with sauce -- the temperature of the oven is lower so not all the fat is burned off -- juicy)
±± ¾© È« ¾Û µÃ ¿¾ Ѽ
Bei3jing1 Quan2ju4de2 Kao3ya1
- duck braised in red sauce

Lamb and Rabbit

- roasted leg of mutton
(small lamb)
- mutton kabob
(also served as a snack in the markets - cooked on an open grill)
Pork

- bamboo shoots and pork slices
(stir-fry)
- sweet and sour pork tenderloin
(Àï ¼¡ = Àï ¼¸ = Àï ¼¹ - li3ji - find different characters on menus for tenderloin)

- cucumbers stir-fried with sliced pork
(from the hind quarters)
- twice-cooked pork
(deep-fried and then stir-fried pork - makes it tender)
- Beijing shredded pork cooked in soy sauce
(just pork, no vegetables - otherwise the same as yu2xiang1rou4si1)

- shredded garlic pork - Sichuan style - spicy
- upper part of leg of pork
- dried vegetables surrounding pieces of stewed pork
(kou4rou4 = pork cooked with the skin facing upwards)
- noodles with steamed pork
(sticky rice on top)
- spare ribs steamed with noodles
(pork ribs -- very special rice on top - very sticky)
- large peppers stir-fried with sliced pork
(usually pork, from the hind quarters -- the peppers are similar to bell pepper but narrower - the peppers are blackened in the stir-fry, but not crisped)
- stewed pork leg
(ankle joint, boiled in water with beets, soy sauce, salt, pepper, alcohol, ginger, and sugar, drained and then more water added to cover - cook 1/2 hour)
- strips of pork stir-fried with sharp pepper
(the peppers are long and narrow, often blackened in the frying pan - very hot/spicy)

- pork tenderloin fried with salt
- deep fried pork tenderloin
(pork hind quarter, cut in thin strips, dipped in flour, deep fried -- hua2liu1 li3ji1 is better)
- smooth pork tenderloin
(smooth refers to a method of cooking to make it tender -- pork hind quarter, cut in thin strips, dipped in flour, deep fried, then stir-fried -- very delicious)

http://hua.umf.maine.edu/Chinese/topics/topics.html
Last update: January 2002
© Marilyn Shea 1999, 2002