black pepper beef willow
ºÚ ½· ¼å Å£ Áø
hei1jiao1jian1 niu2liu3
hot sizzling beef (cooked on a hot iron plate at your table)
Ìú °å Å£ Èâ
tie3ban3 niu2rou4
noodles and steamed beef (very special rice on top - very sticky)
·Û Õô Å£ Èâ
fen3 zheng1 niu2rou4
hot pepper beef willow (willow refers to a special cut of meat -- long strip -- not fatty, tender)
¼â À± Å£ Áø
jian1la4 niu2liu3
black pepper beef willow (This is how black pepper beef willow was written on one menu -- but it could have been their version -- adding some hot pepper to the dish -- usually it is just hei1jian1 -- black pepper is hei1hu2jiao1)
ºÚ À± ¼å Å£ Áø
hei1la4jian1 niu2liu3
boiled beef
Ë® Öó Å£ Èâ
shui3zhu3 niu2rou4
ancient meat (only meat, special cut, very fatty)
¹Å ÀÏ Èâ
gu3lao3 rou4
stewed tendons of beef (this IS tendons - not tenderloin)
ÉÕ Ìã ½î
shao1 ti2jin1
steamed pot of chicken
Æû ¹ø ¼¦
qi4guo1 ji1
chicken quick-fried in oil
ÓÍ ±¬ ¼¦ ¶¡
you2bao4 ji1ding1
strips of chicken in fruit juice
¹û Ö ¼¦ Ìõ
guo3zhi1 ji1tiao2
crisp fried chicken legs
Ïã ËÖ ¼¦ ÍÈ
xiang1su1 ji1tui3
crisp chicken - fried
Ïã ËÖ ¼¦
xiang1su1ji1
Western style chicken
Î÷ Íâ ¼¦
xi1wai4ji1
Western style chicken breast (crunchy breaded chicken breast, fried)
Î÷ ·¨ ¼¦ ¸¬
xi1fa3 ji1pu2
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)
¹¬ ±¬ ¼¦ ¶¡
gong1bao4 ji1ding1
baked chicken legs
¿¾ ¼¦ ÍÈ
kao3 ji1tui3
chicken quick-fried in a thick sauce
½´ ±¬ ¼¦ ¶¡
jiang4bao4 ji1ding1
shredded chicken with green bean sprouts
¼¦ Ë¿ ¶¹ Ãç
ji1si1 dou4miao2
chicken with cayenne pepper
À± ×Ó ¼¦ ¶¡
la4zi ji1ding1
chicken and cashews
Ñü ¹û ¼¦ ¶¡
yao1guo3 ji1ding1
chicken quick-fried in a thick sauce with vegetables (carrot, cucumber, tomato -- to add color = otherwise the same as jiang4bao4 ji1ding1)
½õ Ðå ¼¦ ¶¡
jin3xiu4 ji1ding1
pineapple and chicken
²¤ ÂÜ ¼¦ ¶¡
bo1luo2 ji1ding1
smooth chicken
»¬ Áï ¼¦ Ƭ
hua2liu1 ji1pian4
multicolored shredded chicken, five colors chicken strips (colorful vegetables give this dish its name)
Îå ²Ê ¼¦ Ë¿
wu3cai3 ji1si1
black mushrooms and chicken wings
Ïã ¹½ ¼¦ ³á
xiang1gu1 ji1chi4
chicken wing cooked in tomato juice (qie2zhi1 comes from fan1qie2 = tomato)
ÇÑ Ö ¼¦ ³á
qie2zhi1 ji1chi4
royal chicken wing
¹ó åú ¼¦ ³á
gui4fei1 ji1chi4
curried chicken
¿§ Á¨ ¼¦
ga1li4ji1
Beijing Duck
±± ¾© ¿¾ Ѽ
Bei3jing1 kao3ya1
pancake (used to wrap duck meat, sauce and onions - for Beijing Duck)
±¡ ¼å ±ý
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 = ±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)
Ò» Ì× ±± ¾© ¿¾ Ѽ
yi2 tao4 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)
±± ¾© È« ¾Û µÂ ¿¾ Ѽ
Bei3jing1 Quan2ju4de2 Kao3ya1
duck braised in red sauce
ºì °Ç Ѽ ×Ó
hong2ba1 ya1zi
roasted leg of mutton (small lamb)
¿¾ Ñò ÍÈ
kao3 yang2tui3
mutton kabob (also served as a snack in the markets - cooked on an open grill)
Ñò Èâ ´®
yang2rou4chuan4
roasted rabbit
¿¾ Ò° ÍÃ
kao3 ye3tu4
sweet and sour pork tenderloin (Àï ¼¡ = Àï ¼¸ = Àï ¼¹ - li3ji - find different characters on menus for tenderloin)
ÌÇ ´× Àï ¼¸
tang2cu4 li3ji1
bamboo shoots and pork slices (stir-fry)
¶¬ Ëñ Èâ Ƭ
dong1sun3 rou4pian4
blackened pork slices
½¹ Áï Èâ Ƭ
jiao1liu1 rou4pian4
twice-cooked pork (deep-fried and then stir-fried pork - makes it tender)
»Ø ¹ø Èâ
hui2guo1 rou4
cucumbers stir-fried with sliced pork (from the hind quarters)
»Æ ¹Ï ³´ Èâ Ƭ
huang2gua1 chao3 rou4pian4
Beijing shredded pork cooked in soy sauce (just pork, no vegetables - otherwise the same as yu2xiang1rou4si1)
¾© ½´ Èâ Ë¿
jing1jiang4 rou4si1
upper part of leg of pork
Öâ ×Ó
zhou3zi
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)
°Ç Öâ ×Ó
pa2 zhou3zi
dried vegetables surrounding pieces of stewed pork (kou4rou4 = pork cooked with the skin facing upwards)
÷ ²Ë ¿Û Èâ
mei2cai4 kou4rou4
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)
´ó ½· ³´ Èâ Ƭ
da4jiao1 chao3 rou4pian4
spare ribs steamed with noodles (pork ribs -- very special rice on top - very sticky)
·Û Õô ÅÅ ¹Ç
fen3 zheng1 pai2gu3
shredded garlic pork - Sichuan style - spicy
Óã Ïã Èâ Ë¿
yu2xiang1 rou4si1
strips of pork stir-fried with sharp pepper (the peppers are long and narrow, often blackened in the frying pan - very hot/spicy)
¼â ½· Èâ Ë¿
jian1jiao1 rou4si1
noodles with steamed pork (sticky rice on top)
·Û Õô Èâ
fen3 zheng1 rou4
hot pork stew (very hot pork dish made of hot red pepper, pork, tomato sauce, green onions - delicious)
Ë® Öó Èâ
shui3zhu3rou4
deep fried pork tenderloin (pork hind quarter, cut in thin strips, dipped in flour, deep fried -- hua2liu1 li3ji1 is better)
¸É Õ¨ Àï ¼¡
gan1zha2 li3ji1
pork tenderloin fried with salt
ÑÎ ±¬ Àï ¼¡
yan2bao4 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)
»¬ Áï Àï ¼¡
hua2liu1 li3ji1
http://hua.umf.maine.edu/Chinese/topics/topics.html Last Update: January 2009 © Marilyn Shea 1999, 2001, 2004, 2008
