Descriptions Chinese food
* Chow Mein: Egg noodles fried in a wok. The noodles are then fried, usually with vegetables and meat.
* Chop Suey: Chinese-American version of a casserole leftovers. Usually vegetables and meat in a brown sauce or white, lightly fried in a wok.
* Dim Sum: A series of small side dishes for a lighter meal.
Egg foo yung *: a Chinese version of a tortilla. Made with eggs, vegetables and meat, fried and served with gravy.
* Egg Drop Soup: chicken broth soup with strips of boiled eggs in broth.
* Fried rice: rice mixed with soy sauce, vegetables, meat and / or eggs. Stir in the wok.
* Fried Ravioli: wonton noodles stuffed with vegetables and / or meat and fried foods.
* Lo Mein: stir fried egg noodles with vegetables and meat. The noodles are cooked separately, but are discarded at the last minute and put them in stir-fry.
* Moo Shu Pork Fry pork, eggs and vegetables such as cabbage, mushrooms and lily buds ear day. It is usually served with plum sauce and thin as a tortilla wrap.
* Spring roll: A thin, crispy fried vegetarian rolls. It may also contain meat. The traditional version of the egg roll.
* Wonton Soup, soup, beef broth or chicken served with meat or vegetables stuffed wonton ravioli.
Cooking Techniques
* Cantonese: Cantonese cuisine includes a variety of dishes, rich in meat and fish.
* Deep Fry: cooking method where ingredients are immersed in a large quantity of boiling oil, put them in a hurry, and gives crisp shell.
* Beijing: Beijing Light soup contains a variety of cuisine, to use more grain of rice, lamb, seafood and more.
* Shanghai: The cuisine of Shanghai, tend heavy quantities of rice and fish to see.
* Steam: a cooking method where ingredients are established within or outside the boiling water so the steam cooker.
* Sauté: A cooking method where ingredients are mixed in a very hot pan with a thin layer of oil.
* Sichuan: Sichuan cuisine includes dishes very spicy. Beef and pork are more common here than in other regional dishes.
