| Bean
curd |
Bean
curd is the solid substance which is formed through the action
of acid on liquidised beans. Almost tasteless in its natural
state, it is highly nutritious, and often used as a meat substitute. |
| Black
bean sauce |
Sauce
made from black beans and garlic. Slightly bitter, it is generally
made with chillies, and so can be somewhat spicy, depending
on the chef. |
| Char
siu |
Roast
pork from the south of China. |
| Chop
suey |
An
Americanism for anything cooked with beansprouts as the main
ingredient. |
| Chow
mein |
Literally
'fried noodles'. Cooked noodles are fried with meat and/or
vegetables. |
| Crispy
aromatic duck |
Duck
served with light pancakes, cucumber, spring onions and hoi
sin sauce. The duck goes through a number of cooking processes,
and takes around 5 hours to cook. |
| Dao
fu |
Cantonese
for bean curd. |
| Dumplings |
What
the Chinese refer to as dumplings are either ravioli-type
boiled 'dumplings' or else steamed buns made of a sweet dough
and filled in the centre with meats or sweet fillings. |
| Fu
Young |
An
egg dish which is a cross between scrambled egg and an omelette. |
| Hoi
sin sauce |
A
barbecue sauce, very rich. |
| Kung
Pao |
A
spicy hot dish made with chillies and spring onions. |
| Ma
po bean curd/Ma po dao fu |
A
spicy bean curd dish with minced beef in a rich thick sauce. |
| Noodles |
The
original spaghetti. |
| Pancake
roll |
An
alternative name for spring rolls. |
| Satay |
A
Malaysian dish where meat is placed on wooden skewers and
deep fried. Usually served with a sauce for dipping. |
| Seaweed |
As
it suggests, seaweed. However, often some other vegetable
is substituted. As it is deep fried, dry and usually salty,
most people cannot tell the difference! |
| Sesame
toast |
Bread
covered in a prawn based paste which is used as the adhesive
to coat the bread in sesame seeds. This is then deep fried. |
| Singapore
fried noodles |
Thin
noodles with a mixture of meats and seafoods, quite spicy. |
| Spring
roll |
Translated
from the Chinese name, spring rolls are sheets of rice paper
or a pasta type skin, filled with meat and/or vegetables and
deep fried. |
| Szechuan
style |
Szechuan
cooking is hot and spicy, and generally anything which is
described as such will be spiked with chillies. |
| Tofu |
An
Anglicised form of Dao Fu or bean curd. |
| Won
ton |
A
pork/prawn dumpling which is usually boiled, but can be deep
fried, in which case the casing becomes crispy. |
