Meat and Poultry -- Ting -- Chinese Menu

noodles and steamed beef (very special rice on top - very sticky)

Зл еє ХЃ Шт

fen3 zheng1 niu2rou4

boiled beef

ЫЎ жѓ ХЃ Шт

shui3zhu3 niu2rou4

hot pepper beef willow (willow refers to a special cut of meat -- long strip -- not fatty, tender)

Мт РБ ХЃ Сј

jian1la4 niu2liu3

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

ЙХ РЯ Шт

gu3lao3 rou4

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

Ще Ьу Ню

shao1 ti2jin1

Da Di

Da Di

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)

ЙЌ БЌ МІ ЖЁ

gong1bao4 ji1ding1

Western style chicken breast (crunchy breaded chicken breast, fried)

Юї ЗЈ МІ ИЌ

xi1fa3 ji1pu2

multicolored shredded chicken, five colors chicken strips (colorful vegetables give this dish its name)

Юх ВЪ МІ ЫП

wu3cai3 ji1si1

Western style chicken

Юї Эт МІ

xi1wai4ji1

strips of chicken in fruit juice

Йћ ж МІ Ьѕ

guo3zhi1 ji1tiao2

black mushrooms and chicken wings

Яу ЙН МІ Гс

xiang1gu1 ji1chi4

chicken quick-fried in a thick sauce with vegetables (carrot, cucumber, tomato -- to add color = otherwise the same as jiang4bao4 ji1ding1)

Нѕ ах МІ ЖЁ

jin3xiu4 ji1ding1

smooth chicken

ЛЌ Ся МІ ЦЌ

hua2liu1 ji1pian4

chicken with cayenne pepper

РБ зг МІ ЖЁ

la4zi ji1ding1

baked chicken legs

ПО МІ ЭШ

kao3 ji1tui3

chicken quick-fried in a thick sauce

НД БЌ МІ ЖЁ

jiang4bao4 ji1ding1

chicken quick-fried in oil

гЭ БЌ МІ ЖЁ

you2bao4 ji1ding1

chicken and cashews

бќ Йћ МІ ЖЁ

yao1guo3 ji1ding1

pineapple and chicken

ВЄ Тм МІ ЖЁ

bo1luo2 ji1ding1

crisp fried chicken legs

Яу Ыж МІ ЭШ

xiang1su1 ji1tui3

shredded chicken with green bean sprouts

МІ ЫП ЖЙ Уч

ji1si1 dou4miao2

steamed pot of chicken

Цћ Йј МІ

qi4guo1 ji1

crisp chicken - fried

Яу Ыж МІ

xiang1su1ji1

royal chicken wing

Йѓ хњ МІ Гс

gui4fei1 ji1chi4

chicken wing cooked in tomato juice (qie2zhi1 comes from fan1qie2 = tomato)

Чб ж МІ Гс

qie2zhi1 ji1chi4

curried chicken

ПЇ СЈ МІ

ga1li4ji1

Duck

pancake (used to wrap duck meat, sauce and onions - for Beijing Duck)

БЁ Мх Б§

bao2jian1bing3

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 = Бу )

ББ ОЉ Бу вЫ ЗЛ ПО бМ

Bei3jing1 Bian4yi4fang3 Kao3ya1

a setting of Beijing Duck (means that you get the whole duck, sauce, pancakes, and onions -- as a set)

вЛ Ьз ББ ОЉ ПО бМ

yi2 tao4 Bei3jing1 kao3ya1

Beijing Duck

ББ ОЉ ПО бМ

Bei3jing1 kao3ya1

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)

ББ ОЉ ШЋ Ол ЕУ ПО бМ

Bei3jing1 Quan2ju4de2 Kao3ya1

duck braised in red sauce

Кь АЧ бМ зг

hong2ba1 ya1zi

Lamb and Rabbit

roasted leg of mutton (small lamb)

ПО бђ ЭШ

kao3 yang2tui3

mutton kabob (also served as a snack in the markets - cooked on an open grill)

бђ Шт ДЎ

yang2rou4chuan4

roasted rabbit

ПО вА ЭУ

kao3 ye3tu4

Pork

bamboo shoots and pork slices (stir-fry)

ЖЌ Ыё Шт ЦЌ

dong1sun3 rou4pian4

sweet and sour pork tenderloin (Ря МЁ = Ря МИ = Ря МЙ - li3ji - find different characters on menus for tenderloin)

ЬЧ Дз Ря МИ

tang2cu4 li3ji1

cucumbers stir-fried with sliced pork (from the hind quarters)

ЛЦ ЙЯ ГД Шт ЦЌ

huang2gua1 chao3 rou4pian4

twice-cooked pork (deep-fried and then stir-fried pork - makes it tender)

Ли Йј Шт

hui2guo1 rou4

blackened pork slices

НЙ Ся Шт ЦЌ

jiao1liu1 rou4pian4

Beijing shredded pork cooked in soy sauce (just pork, no vegetables - otherwise the same as yu2xiang1rou4si1)

ОЉ НД Шт ЫП

jing1jiang4 rou4si1

shredded garlic pork - Sichuan style - spicy

гу Яу Шт ЫП

yu2xiang1 rou4si1

upper part of leg of pork

жт зг

zhou3zi

dried vegetables surrounding pieces of stewed pork (kou4rou4 = pork cooked with the skin facing upwards)

УЗ ВЫ Пл Шт

mei2cai4 kou4rou4

noodles with steamed pork (sticky rice on top)

Зл еє Шт

fen3 zheng1 rou4

spare ribs steamed with noodles (pork ribs -- very special rice on top - very sticky)

Зл еє ХХ ЙЧ

fen3 zheng1 pai2gu3

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)

Дѓ НЗ ГД Шт ЦЌ

da4jiao1 chao3 rou4pian4

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)

АЧ жт зг

pa2 zhou3zi

strips of pork stir-fried with sharp pepper (the peppers are long and narrow, often blackened in the frying pan - very hot/spicy)

Мт НЗ Шт ЫП

jian1jiao1 rou4si1

pork tenderloin fried with salt

бЮ БЌ Ря МЁ

yan2bao4 li3ji1

deep fried pork tenderloin (pork hind quarter, cut in thin strips, dipped in flour, deep fried -- hua2liu1 li3ji1 is better)

ИЩ еЈ Ря МЁ

gan1zha2 li3ji1

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)

ЛЌ Ся Ря МЁ

hua2liu1 li3ji1