Reading Chinese Menus: Meta: Dish index

[kake]

I'm back from my month off, and have lots of interesting things to post about — but for today, I'm just going to put up this index of all the dishes I've posted about so far, to go with the subject index I posted a month or so ago. Please do let me know if you think there's a better way to organise it.

I'll be keeping this up to date as I write about more dishes, and it's also linked in the sidebar.

Skip to: dishes by main ingredient | dishes by other interesting ingredients | cold dishes | dim sum | vegan and veganisable dishes | specific cooking techniques | dishes not otherwise categorised.

Dishes by main ingredient

• Beancurd (tofu):
  • Hot-and-sour "flower" beancurd (酸辣豆花/suān là dòu huā)
  • Mapo tofu (麻婆豆腐/má pó dòu fu)
  • Tofu with preserved egg (皮蛋豆腐/pí dàn dòu fu)
• Eggs:
  • Oyster omelette (蠔煎/háo jiān)
  • Stirfried eggs with tomatoes (蕃茄炒蛋/fān qié chǎo dàn)
• Fish:
  • Fish soup with pickled greens (酸菜魚/suān cài yú)
  • Raw fish salad (魚生/yú shēng)
  • Steamed fish with chopped salted chillies (剁椒蒸魚/duò jiāo zhēng yú)
• Flour:
  • Cha siu bao (叉燒包/chā shāo bāo)
  • Steamed sponge cake/ma lai goh (馬來糕/mǎ lái gāo)
• Meat:
  • Beef:
    • Cumin beef (孜然牛肉/zī rán niú ròu)
    • Married couple's lung slices (夫妻肺片/fū qī fèi piàn)
    • Water-cooked beef (水煮牛肉/shuǐ zhǔ niú ròu)
  • Chicken:
    • Big-plate chicken (大盤雞/dà pán jī)
    • Chicken with chillies (辣子雞/là zi jī)
    • Jellyfish salad (涼拌海蜇/liáng bàn hǎi zhé)
    • Mouthwatering chicken (口水雞/kǒu shuǐ jī)
  • Pork:
    • Cha siu bao (叉燒包/chā shāo bāo)
    • Crispy roast pork belly/siu yuk (燒肉/shāo ròu)
    • Dongpo pork (東坡肉/Dōngpō ròu)
    • Noodles with pork and fermented bean sauce (炸醬麵/zhà jiàng miàn)
    • Pork with mashed garlic (蒜泥白肉/suàn ní bái ròu)
    • Red-cooked pork (紅燒肉/hóng shāo ròu)
    • Siu mai (燒賣/shāo mài)
    • Vietnamese-style spring rolls (越式炸春卷/yuè shì zhà chūn juǎn
• Noodles:
  • Ants climbing a tree (螞蟻上樹/mǎ yǐ shàng shù)
  • Cheung fun (腸粉/cháng fěn)
  • Dan dan noodles (擔擔麵/dān dān miàn)
  • Dongbei lapi (東北拉皮/Dōngběi lā pí)
  • Noodles with pork and fermented bean sauce (炸醬麵/zhà jiàng miàn)
  • Three-sliver salad (涼拌三絲/liáng bàn sān sī)
• Offal:
  • Ears:
    • Pig's ears with chilli oil (紅油豬耳/hóng yóu zhū ěr)
  • Kidneys:
    • Fire-exploded kidney flowers (火爆腰花/huǒ bào yāo huā)
  • Tripe:
    • Beef tripe with ginger and spring onions (姜蔥牛柏葉/jiāng cōng niú bǎi yè)
    • Married couple's lung slices (夫妻肺片/fū qī fèi piàn)
• Rice:
  • Congee with lean pork and preserved egg (皮蛋瘦肉粥/pí dàn shòu ròu zhǒu)
  • Rice with chicken in lotus leaf/lo mai gai (糯米雞/nuò mǐ jī)
  • Zongzi (粽子/zòng zi)
• Seafood:
  • Jellyfish:
    • Jellyfish salad (涼拌海蜇/liáng bàn hǎi zhé)
  • Oysters:
    • Oyster omelette (蠔煎/háo jiān)
  • Prawns:
    • Har gao/prawn dumplings (蝦餃/xiā jiǎo)
    • Paper-wrapped prawns (紙包蝦/zhǐ bāo xiā)
• Vegetables:
  • Aubergine (eggplant):
    • Fish-fragrant aubergine (魚香茄子/yú xiāng qié zi)
    • Mashed steamed aubergine (擂蒸茄子/lēi zhēng qié zi)
    • Three fresh things from the earth (地三鮮/dì sān xiān)
  • Cucumber:
    • Cucumber salad (涼拌黃瓜/liáng bàn huáng guā)
    • Jellyfish salad (涼拌海蜇/liáng bàn hǎi zhé)
  • Daikon (mooli/Chinese radish):
    • Deep-fried shredded turnip puffs (蘿蔔絲酥餅/luó bo sī sū bǐng)
    • Pan-fried turnip cake/lo bak goh (蘿蔔糕/luó bo gāo)
  • Edible fungus:
    • Wood ear salad (涼拌木耳/liáng bàn mù ěr)
  • Green beans:
    • Dry-fried green beans (乾煸四季豆/gān biān sì jì dòu)
  • Greens (cabbage, Chinese leaf, pea shoots, etc):
    • Hand-torn cabbage (手撕包菜/shǒu sī bāo cài)
    • Mangetout leaves in a rich stock (上湯豆苗/shàng tāng dòu miáo)
    • Vinegar-glazed Chinese cabbage (醋溜白菜/cù liù bái cài)
    • Water spinach with fermented beancurd (腐乳炒空心菜/fǔ rǔ chǎo kōng xīn cài)
  • Mushrooms (dried or fresh):
    • Tea tree mushrooms with Chinese ham (茶樹菇炒臘肉/chá shù gū chǎo là ròu)
  • Potato:
    • Shredded potatoes (土豆絲/tǔ dòu sī)
    • Three fresh things from the earth (地三鮮/dì sān xiān)
  • Sweetcorn:
    • Sweetcorn with salted egg yolk (鹹蛋黃玉米粉/xián dàn huáng yù mǐ fěn)
  • Taro:
    • Crispy deep-fried taro croquettes (蜂巢炸芋角/fēng cháo zhà yù jiǎo)
  • Tomatoes:
    • Stirfried eggs with tomatoes (蕃茄炒蛋/fān qié chǎo dàn)
  • Winter melon:
    • Winter melon with dried prawns (海米冬瓜/hǎi mǐ dōng guā)

Dishes using other interesting ingredients

• Century eggs/thousand-year-old eggs/preserved eggs (皮蛋/pí dàn):
  • Congee with lean pork and preserved egg (皮蛋瘦肉粥/pí dàn shòu ròu zhǒu)
  • Tofu with preserved egg (皮蛋豆腐/pí dàn dòu fu)
• Chilli bean paste (豆瓣醬/dòu bàn jiàng):
  • Ants climbing a tree (螞蟻上樹/mǎ yǐ shàng shù)
  • Big-plate chicken (大盤雞/dà pán jī)
  • Fish-fragrant aubergine (魚香茄子/yú xiāng qié zi)
  • Mapo tofu (麻婆豆腐/má pó dòu fu)
  • Noodles with pork and fermented bean sauce (炸醬麵/zhà jiàng miàn)
  • Water-cooked beef (水煮牛肉/shuǐ zhǔ niú ròu)
• Chinese ham/Chinese bacon (臘肉/là ròu):
  • Tea tree mushrooms with Chinese ham (茶樹菇炒臘肉/chá shù gū chǎo là ròu)
• Dried prawns:
  • Winter melon with dried prawns (海米冬瓜/hǎi mǐ dōng guā)
• Dried scallops:
  • Mangetout leaves in rich stock (上湯豆苗/shàng tāng dòu miáo)
• Fermented beancurd:
  • Buddha's delight/monk's vegetables (羅漢齋/luó hàn zhāi)
  • Water spinach with fermented beancurd (腐乳炒空心菜/fǔ rǔ chǎo kōng xīn cài)
• Hunanese chopped salted chillies (剁椒/duò jiāo):
  • Steamed fish with chopped salted chillies (剁椒蒸魚/duò jiāo zhēng yú)
• Pickled mustard greens (酸菜/suān cài):
  • Fish soup with pickled greens (酸菜魚/suān cài yú)
• Salted egg yolks (鹹蛋黃/xián dàn huáng):
  • Sweetcorn with salted egg yolk (鹹蛋黃玉米粉/xián dàn huáng yù mǐ fěn)
• Sichuan peppercorns (花椒/huā jiāo):
  • Chicken with chillies (辣子雞/là zi jī)
  • Dan dan noodles (擔擔麵/dān dān miàn)
  • Dry-fried green beans (乾煸四季豆/gān biān sì jì dòu)
  • Hot-and-sour "flower" beancurd (酸辣豆花/suān là dòu huā)
  • Mouthwatering chicken (口水雞/kǒu shui jī)
  • Mapo tofu (麻婆豆腐/má pó dòu fu)
  • Married couple's lung slices (夫妻肺片/fū qī fèi piàn)
  • Three-sliver salad (涼拌三絲/liáng bàn sān sī)
  • Water-cooked beef (水煮牛肉/shuǐ zhǔ niú ròu)
• Sichuan preserved vegetable (榨菜/zhà cài):
  • Dan dan noodles (擔擔麵/dān dān miàn)
  • Dry-fried green beans (乾煸四季豆/gān biān sì jì dòu)
  • Hot-and-sour "flower" beancurd (酸辣豆花/suān là dòu huā)
• Superior stock (上湯/shàng tāng):
  • Mangetout leaves in a rich stock (上湯豆苗/shàng tāng dòu miáo)

Cold dishes (涼菜/liáng cài)

• About cold dishes
• Cucumber salad (涼拌黃瓜/liáng bàn huáng guā)
• Dongbei lapi (東北拉皮/Dōngběi lā pí)
• Jellyfish salad (涼拌海蜇/liáng bàn hǎi zhé)
• Married couple's lung slices (夫妻肺片/fū qī fèi piàn)
• Mouthwatering chicken (口水雞/kǒu shui jī)
• Pig's ears with chilli oil (紅油豬耳/hóng yóu zhū ěr)
• Pork with mashed garlic (蒜泥白肉/suàn ní bái ròu)
• Shredded potatoes (土豆絲/tǔ dòu sī)
• Three-sliver salad (涼拌三絲/liáng bàn sān sī)
• Tofu with preserved egg (皮蛋豆腐/pí dàn dòu fu)
• Wood ear salad (涼拌木耳/liáng bàn mù ěr)

Dim sum (點心/diǎn xīn)

• Dim sum overview
• Fried dim sum (煎炸點心/jiān zhà diǎn xīn):
  • Crispy deep-fried taro croquettes (蜂巢炸芋角/fēng cháo zhà yù jiǎo)
  • Deep-fried shredded turnip puffs (蘿蔔絲酥餅/luó bo sī sū bǐng)
  • Pan-fried turnip cake/lo bak goh (蘿蔔糕/luó bo gāo)
  • Paper-wrapped prawns (紙包蝦/zhǐ bāo xiā)
  • Vietnamese-style spring rolls (越式炸春卷/yuè shì zhà chūn juǎn
• Steamed dim sum (蒸點心/zhēng diǎn xīn):
  • Beef tripe with ginger and spring onions (姜蔥牛柏葉/jiāng cōng niú bǎi yè)
  • Cha siu bao (叉燒包/chā shāo bāo)
  • Fishballs with pig skin and daikon (魚蛋豬皮蘿蔔/yú dàn zhū pí luó bo)
  • Har gao/prawn dumplings (蝦餃/xiā jiǎo)
  • Rice with chicken in lotus leaf/lo mai gai (糯米雞/nuò mǐ jī)
  • Steamed sponge cake/ma lai goh (馬來糕/mǎ lái gāo)
  • Siu mai (燒賣/shāo mài)
• Other dim sum:
  • Cheung fun (腸粉/cháng fěn)
  • Congee with lean pork and preserved egg (皮蛋瘦肉粥/pí dàn shòu ròu zhǒu)
  • Crispy roast pork belly/siu yuk (燒肉/shāo ròu)

Vegan and veganisable dishes

Note that I've only included here dishes that I think are just as good in the vegan versions as they are in the meaty ones. For example, I don't feel that 擔擔麵 actually needs the pork mince, but 乾煸四季豆 wouldn't be the same without it. Obviously, this is subjective. Another point worth noting is that you will need a good (preferably home-made) vegetable stock to use in place of the chicken/pork stock that flavours many of these dishes, and you may find that the texture is more watery than it should be due to lack of gelatin — this latter point also applies to the meaty versions, if you're using e.g. stock cubes instead of proper stock.

• Ants climbing a tree (螞蟻上樹/mǎ yǐ shàng shù)
• Buddha's delight/monk's vegetables (羅漢齋/luó hàn zhāi)
• Cucumber salad (涼拌黃瓜/liáng bàn huáng guā)
• Dan dan noodles (擔擔麵/dān dān miàn)
• Fish-fragrant aubergine (魚香茄子/yú xiāng qié zi)
• Hand-torn cabbage (手撕包菜/shǒu sī bāo cài)
• Hot-and-sour "flower" beancurd (酸辣豆花/suān là dòu huā)
• Mapo tofu (麻婆豆腐/má pó dòu fu)
• Mashed steamed aubergine (擂蒸茄子/lēi zhēng qié zi)
• Shredded potatoes (土豆絲/tǔ dòu sī)
• Three fresh things from the earth (地三鮮/dì sān xiān)
• Three-sliver salad (涼拌三絲/liáng bàn sān sī)
• Vinegar-glazed Chinese cabbage (醋溜白菜/cù liù bái cài)
• Water spinach with fermented beancurd (腐乳炒空心菜/fǔ rǔ chǎo kōng xīn cài)
• Wood ear salad (涼拌木耳/liáng bàn mù ěr)

Posts which mention specific cooking techniques

• Blanching meat: Red-cooked pork (紅燒肉/hóng shāo ròu)
• Fire-exploding: Fire-exploded kidney flowers (火爆腰花/huǒ bào yāo huā)
• Fish-fragrance/sea-spice: Fish-fragrant aubergine (魚香茄子/yú xiāng qié zi)
• Red-cooking: Red-cooked pork (紅燒肉/hóng shāo ròu)
• Roasting meat: Crispy roast pork belly/siu yuk (燒肉/shāo ròu)
• Steaming fish: Steamed fish with chopped salted chillies (剁椒蒸魚/duò jiāo zhēng yú)
• Water-cooking (poaching): Water-cooked beef (水煮牛肉/shuǐ zhǔ niú ròu)

Dish posts not otherwise categorised

• Hotpot (火鍋/huǒ guō)
• Mooncakes (月餅/yuè bǐng)
• Tea (茶/chá)

If you have any questions or corrections, please leave a comment (here's how) and let me know (or email me at kake@earth.li). See my introductory post to the Chinese menu project for what these posts are all about.

Comments

[erika]

You might want to make this a sticky post. (very bottom)

[kake]

Thanks for the suggestion! This post is linked in the sidebar, along with the subject index, so you can always access it from there. I'm working on the character index and I hope to get it up within the next month — that will also be linked from the sidebar. I don't think any one of the three indexes is more important than any other, so I don't want to single one of them out as a sticky post. I may at some point make a sort of meta-index of indexes, and make that one sticky, but I haven't decided yet.

[kake]

And I have finally sorted out a sticky post containing links to all the indexes — thanks again for the idea!

[pulchritude]

Technically ears aren't offal ;P

[kake]

Heh, I have had many debates on this subject :) I thought it was the best way to classify them though.

Chinese Breakfast

[(Anonymous)]

Can you make a post on Chinese breakfast items? I love this site, but it would be nice to be able to read breakfast menus too...

Re: Chinese Breakfast

[kake]

Thank you for the suggestion! I do have notes for a post on Chinese breakfast items, but at the moment I'm not sure when I'll be able to start blogging again, so I can't say when the post will be up.