basic terms used on menus of a chinese restaurant
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Basic Terms Used On Menus of a Chinese Restaurant
Most of the modern Chinese restaurants of Singapore make it a point to present the English
translations of the majority of the Chinese food terms. However, having knowledge of some of
the common terminologies used in Chinese restaurants can be of handy use at certain times.
Find below eleven definitions ranging from vegetable items to egg, chicken and duck, the
ingredients associated with the best Chinese food in Singapore.
1. Choy
Choy stands for vegetables. Choy is found in a number of scrumptious Chinese dishes. This
widely adaptable ingredient can serve for standalone dishes or accompanied by some kind of
meat in several other preparations.
2. Dun
Dun means egg. Dishes like Egg Foo Young contain dun along with a number of other
ingredients such as rice, chicken, bean sprouts and vegetables.
3. Fon
Fon means rice, and its most familiar dish is Fried Rice that accompanies carrots, peas and pork.
4. Gai
Gain in Chinese stands for chicken. Best Chinese food bar in Singapore use this adaptable
ingredient to create a number of sumptuous dishes like Moo Shu Chicken or Cashew Chicken
where chicken is thinly sliced and served with plum sauce, vegetables and a thin pancake.
5. Har
Har stands for shrimp. This ingredient is found in Peking Shrimp which is also known
traditionally as Beijing Far Jue Har. Shrimp is also used in a number of other savory Chinese
dishes.
6. Mien
Mien in Chinese means noodles. Chinese dishes are noodles are almost synonymous. You can
find several types of exquisite noodle dishes on a Chinese menu. Noodles dishes containing
vegetables, chicken or pork and several other variants are available.
7. Moo ghoo
Moo ghoo means mushroom. The dish Moo Ghoo Gai Pan contains mushrooms and sliced
chicken. This dish can be easily found in the best bars in Singapore serving Chinese food items.
8. Op
Op = Duck. It is not as common as pork or chicken in Chinese food; still the delicacies prepared
from Op are worth tasting.
9. Pien
Pien in Chinese means sliced. Slicing is an important aspect of Chinese gastronomy.
10. Suen
Suen stands for sour. As you already know that there is a widespread usage of different types of
sauces in Chinese food, souring is quite vital in Chinese culinary.
Tiem
Tiem in Chinese stands for sweet. Often you can find that sweet and sour flavors are side by side
in a Chinese dish, e.g. Sweet and Sour Pork that contains pineapple, pork and green peppers
mixed together with a sweet sauce.
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