Today 's Chinese restaurant prepares English translations for more traditional menus, for many of the more common Chinese cuisines. However, it is always useful to have some knowledge of basic words in case you need it.
Here we have 11 definitions from some vegetables to ducks of the more common items found in Chinese restaurants.
Choi = vegetables. Vegetables and choi are in many Chinese dishes. This versatile ingredient can be found with independent food and meat.
Dan = egg is common in cuisine such as egg · Fu · Young combining eggs and Dan with various accompaniments such as rice, chicken, vegetables, beans.
Von Rice is best known for fried rice, including peas, carrots, pork, or sticky short grain white rice.
Guy = chicken is a highly adaptable ingredient for use in dishes like chasen chicken and muscle chicken, which is sliced chicken thinly and served with vegetables, plum sauce and thin pancakes.
With Har = shrimp, you can find it in Beijing shrimp. Sometimes this is sometimes found under the name Beijing Far Jue Har, a traditional one.
Mean = Noodle is a soft warm noodle with chicken, pork and vegetables. Too generic butterfly noodle is the original crunch version.
Moo ghoo = mushrooms. Moo Ghoo Gai Pan is a sliced chicken and mushrooms that are easily found in most Chinese restaurant menus.
Op = duck. Op amps and ducks are less common than chicken and pork, but they are tasty delicacy.
Pien = sliced, the proper slice is the key to Chinese cuisine.
Suen = sour
Tiem = sweet. In most cases, you can see something sweet and sour with the same dish, including sweet and sweet things with sweet pork, pork, pineapple, and green pepper in a sweet sauce.
