Is barbecued pork in China or Chinese barbecued/roast pork outside China.

Spicy vegetable oil, soy bean oil, sesame seed oil or olive oil that has been infused with dried chilli peppers.

An American-Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice.

A stir-fried dish consisting of noodles, meat (chicken, beef, shrimp, or pork can be used), cabbage and other vegetables. It is often served as a specific dish at westernised Chinese restaurants with soy sauce and vegetables such as celery, bamboo shoots, and water chestnuts.

A side dish made from the leaves of bok choi or cabbage, deep fried, then salt and sugar are added. Not usually made from actual seaweed.

Meat cooked with a sweet, sour, and spicy sauce. The meat has a chewy, slightly crunchy, overcooked texture, giving the dish its name.

A type of dumpling, made from dough folded over a filling of meat or vegetables, then deep fried.

A type of dumpling, made from dough folded over a filling of meat or vegetables, then deep fried.

An omelette dish which usually appears as a well-folded omelette with the non-egg ingredients embedded in the egg mixture, covered with or served in sauce or gravy.

A popular component of Chinese style cuisine which is made by heating cold boiled rice in a pan or wok until it begins to smoulder, then quickly stirring to prevent burning and sticking. At this point other ingredients can be added to create a flavoured fried rice.

An omelette dish which usually appears as a well-folded omelette with the non-egg ingredients embedded in the egg mixture, covered with or served in sauce or gravy.

A corn starch based soup, usually made from eggs, mushrooms, bamboo shoots or tofu. It is made sour by vinegar and hot by red or white peppers.

Butterfly cut king prawn, usually breaded and fried served as a starter.

Meat, poultry or seafood is marinated, then cooked in a wok with peanut oil. Then spices, vegetables, rice wine and a sweet sauce are added. Usually a rather spicy dish.

Usually consists of sauteed or deep fried chicken pieces covered with a thick, sweet, lemon flavoured sauce.

Also know as bok choi or Chinese cabbage, this leafy green vegetable is best cooked by steaming or briefly stir-frying.

A thinly rolled piece of dough, with crimped edges, filled with ground meat and vegetables. Served either steamed and chewy, or fried and crispy.

Plum sauce is a light brown sweet and sour sauce. It is made from plums, sugar, vinegar, ginger and chillies.

Deep fried crackers made from prawns and starch.

A Chinese dim sum dish made from small triangles of bread, brushed with egg and coated with minced shrimp and water chestnuts then cooked by baking or deep frying.

A Chinese dim sum dish made from small triangles of bread, brushed with egg and coated with minced shrimp and water chestnuts then cooked by baking or deep frying.

A Chinese dim sum dish made from small triangles of bread, brushed with egg and coated with minced shrimp and water chestnuts then cooked by baking or deep frying.

Meat or vegetables cooked in soy sauce and wrapped in a flour based mix or batter, then deep fried.

Meat or vegetables cooked in soy sauce and wrapped in a flour based mix or batter, then deep fried.

A style originating in Szechuan Province of south western China famed for bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers, as well as the unique flavour of the Szechuan peppercorn. Peanuts are also a prominent ingredient in Szechuan cooking which often contains food preserved through pickling, salting, drying and smoking.

A clear soup with dumplings, usually filled with pork or chicken.

A clear soup with dumplings, usually filled with pork or chicken.

A clear soup with dumplings, usually filled with pork or chicken.

Created from a fermented paste which is made from yellow soy beans, salt, and water. Despite its name, the paste is not yellow in colour; it ranges from light to dark brown, or even black. The name comes from the fact that it is made from yellow soy beans.