Dish Family Guide
Chinese Vegetable Dish Guide
Chinese vegetable dishes are often defined by the sauce: garlic, oyster sauce, fermented bean paste, fish-fragrant sauce, dry-fried technique, or light blanching.
Category map
| Category | What it means | Common signals |
|---|---|---|
| Garlic greens | Leafy greens stir-fried with garlic. | Alliums, shared wok. |
| Chinese broccoli | Gai lan with oyster sauce or garlic. | Oyster sauce, soy, shellfish. |
| Eggplant | Garlic sauce, fish-fragrant, or braised. | Pork, soy, sugar, oil. |
| Dry-fried green beans | Sichuan-style concentrated stir-fry. | Pork, preserved vegetable, chile. |
| Mushrooms | Stir-fried, braised, or vegetarian banquet style. | Oyster sauce, soy, gluten. |
| Lotus root and cold vegetables | Crisp cold or stir-fried dishes. | Chile oil, vinegar, sesame. |
Ordering strategy
Treat the dish family as a clue, not a complete answer. The restaurant format, sauce, wrapper, broth, and filling usually matter more than the English category name.