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.