I mentioned in Monday's post on chopsticks that one important consideration in preparing Chinese dishes is making sure that the pieces of food are cut suitably for picking up with chopsticks. Today I'm discussing two common Chinese menu characters related to cutting up food: 丁 (dīng/diced) and 片 (piàn/sliced).
片 doesn't always literally mean "sliced". For example, 魚片 (yú piàn), though literally translated as "sliced fish", may also be used to refer to whole fish fillets rather than fish slices. Also, as sung noted in a comment on my post on 茶/chá/tea, the Cantonese name for jasmine tea is 香片 (hong pian in Cantonese, xiāng piàn in pinyin), literally "fragrant slice".
Here are some dishes with 丁 in the name:
|宮保雞丁||gōng bǎo jī dīng||kung po diced chicken|
|酸辣雞丁||suān là jī dīng||hot and sour diced chicken|
|茄丁麵||qié dīng miàn||noodles with diced aubergine|
and here are some with 片:
|夫妻肺片||fū qī fèi piàn||literally "married couple's lung slices"; a Sichuan cold dish of sliced beef and assorted offal dressed with chilli oil|
|紅油耳片||hóng yóu ěr piàn||sliced pig's ear in chilli oil|
|糖醋魚片||táng cù yú piàn||sweet and sour fish fillets|
|熘肚片||liū dǔ piàn||quick-fried sliced tripe|
|水煮肉片||shuǐ zhǔ ròu piàn||water-cooked sliced pork|
|丁:||dīng||radical 1 (一)||Cantodict||MandarinTools||YellowBridge||Zhongwen|
|片:||piàn||radical 91 (片)||Cantodict||MandarinTools||YellowBridge||Zhongwen|