Chinese cuisine/Catalogs: Difference between revisions
Jump to navigation
Jump to search
imported>Derek Harkness m (code) |
imported>Derek Harkness (Split 'Cha Siu Baau' off from baozi as it's a particularly special form of baozi. Think of baozi as a general term for many foods. Like sandwitch would be to British cuisine.) |
||
| Line 14: | Line 14: | ||
|- | |- | ||
| Beijing Duck | | Beijing Duck | ||
| Beijing kaoya <span xml:lang="zh-Hans" lang="zh-Hans">北京烤鸭 | | Beijing kaoya <span xml:lang="zh-Hans" lang="zh-Hans">北京烤鸭</span> | ||
| Peking Duck | | Peking Duck | ||
| Roasted duck served with hoisin sauce and spring onions and eaten by wrapping in thin pancakes. | | Roasted duck served with hoisin sauce and spring onions and eaten by wrapping in thin pancakes. | ||
|- | |- | ||
| Baijiu | | Baijiu | ||
| <span xml:lang="zh-Hans" lang="zh-Hans">白酒 | | <span xml:lang="zh-Hans" lang="zh-Hans">白酒</span> | ||
| Maotai (or Moutai) is the best-known | | Maotai (or Moutai) is the best-known | ||
| Distilled spirit made from sorghum or rice though other grains such as wheat, barley or millet may be used. Typically 40-60% alcohol with a clear appearance. Usually drunk in small glasses similar to shot glasses. | | Distilled spirit made from sorghum or rice though other grains such as wheat, barley or millet may be used. Typically 40-60% alcohol with a clear appearance. Usually drunk in small glasses similar to shot glasses. | ||
|- | |||
| Cha Siu Baau | |||
| Simplified: <span xml:lang="zh-Hans" lang="zh-Hans">叉烧包</span></ br>Traditional: <span xml:lang="zh-Hans" lang="zh-Hans">叉燒包</span></ br>Pinyin: chāshāobāo | |||
| | |||
| A type of baozi (steamed bun) that is typical of Hong Kong cuisine. It is unusual in that it uses both yeast and baking soda as leavening adgents. This produces a very light spongy bread. The bread is stuffed, usually with meat or vegetables, prior to cooking. | |||
|- | |- | ||
| Chicken with cashew nuts | | Chicken with cashew nuts | ||
| Line 29: | Line 34: | ||
|- | |- | ||
| Curry | | Curry | ||
| Gali <span xml:lang="zh-Hans" lang="zh-Hans">咖喱 | | Gali <span xml:lang="zh-Hans" lang="zh-Hans">咖喱</span> | ||
| | | | ||
| 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." <ref>Kuo, page 356</ref> | | 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." <ref>Kuo, page 356</ref> | ||
| Line 75: | Line 80: | ||
| Steamed buns | | Steamed buns | ||
| Baozir <span xml:lang="zh-Hans" lang="zh-Hans">包子</span> | | Baozir <span xml:lang="zh-Hans" lang="zh-Hans">包子</span> | ||
| | | | ||
| Yeasted-dough filled with various stuffing such as pork or bean paste and cooked by steaming. | | Yeasted-dough filled with various stuffing such as pork or bean paste and cooked by steaming. | ||
|- | |- | ||
Revision as of 22:21, 4 August 2007
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 spirit made from sorghum or rice though other grains such as wheat, barley or millet may be used. Typically 40-60% alcohol with a clear appearance. Usually drunk in small glasses similar to shot glasses. |
| Cha Siu Baau | Simplified: 叉烧包</ br>Traditional: 叉燒包</ br>Pinyin: chāshāobāo | A type of baozi (steamed bun) that is typical of Hong Kong cuisine. It is unusual in that it uses both yeast and baking soda as leavening adgents. This produces a very light spongy bread. The bread is stuffed, usually with meat or vegetables, prior to cooking. | |
| Chicken with cashew nuts | yao guo ji ding | Stir-fried chicken with cashew nuts and gravy. | |
| 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." [1] | |
| Spicy tofu | Mala dofu 嘛辣豆腐 | Fried bean curd with chili and Szechuan peppercorns | |
| Beef and tofu | Mapo dofu 麻婆豆腐 | Fried bean curd with minced beef in a spicy sauce | |
| Kung Pao chicken | gong bao ji ding | ||
| Mooncake | yuèbĭng 月饼 | A small pastry pie filled with a verity of stuffings. Traditionally eaten around the Mid-Autumn Festival. | |
| Potatos with pork | tu dou rou si | ||
| shao yun dou | Green beans in a brown sauce with pork | ||
| 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 | Yeasted-dough filled with various stuffing such as pork or bean paste and cooked by steaming. | |
| Sweet and sour pork | gou ba rou | Deep-fried pork, usually in a batter, coated with a sweet sauce made from soy sauce, tomatoes, sugar, and vinegar. Various fruits and vegetables are added in the western variation of this dish. | |
| Tomato and egg | xi hong shi ji dan | Whisked egg stir-fried with chopped tomatoes. Usually served sweetened with sugar. | |
| Wontons | hun dun |
References
- ↑ Kuo, page 356
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