Create account

Members benefit from a better Checkout experience, but it's also possible to order as a guest without creating an account.

Sign in
Order Takeaway Online!

Chinese food glossary index

Pick a restaurant Order a takeaway Your food is delivered paying options

Chinese food glossary terms

  • char siu

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

  • chilli oil

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

  • chop suey

    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.

  • chow mein

    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.

  • crispy seaweed

    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.

  • crispy shredded

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

  • crispy won ton

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

  • crispy wonton

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

  • foo yung

    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.

  • fried rice

    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.

  • fu yung

    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.

  • hot and sour soup

    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.

  • king prawn butterfly

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

  • kung po

    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.

  • lemon chicken

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

  • pak choi

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

  • peking dumplings

    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

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

  • prawn cracker

    Deep fried crackers made from prawns and starch.

  • prawn on toast

    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.

  • prawn toast

    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.

  • prawns on toast

    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.

  • spring roll

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

  • spring rolls

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

  • szechuan

    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.

  • wan ton soup

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

  • wan ton soup

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

  • won ton soup

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

  • yellow bean sauce

    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.

Disclaimer: Our food glossary provides generic reference information only. The actual product may vary.