Restaurant Resource
Copyable Chinese Menu Descriptions
These descriptions are designed to be short enough for a menu while still explaining flavor, texture, and major ingredients.
Copyable descriptions
| Dish | Menu description |
|---|---|
| Mapo Tofu | Soft tofu in Sichuan chile-bean sauce with Sichuan peppercorn. Traditionally includes minced pork. |
| Beef Chow Fun | Wide rice noodles stir-fried with beef, bean sprouts, scallion, and soy sauce. |
| Hot and Sour Soup | Peppery, sour soup with tofu, mushrooms, egg, and broth. |
| Scallion Pancake | Layered pan-fried wheat pancake with scallion. |
| Eggplant with Garlic Sauce | Soft eggplant in a savory garlic, soy, vinegar, and chile sauce. |
| Wonton Soup | Thin wheat-wrapper dumplings served in broth. Filling may contain pork, shrimp, or both. |
| Dry-Fried Green Beans | Green beans stir-fried until blistered, often with preserved vegetables and minced pork. |
| Char Siu | Cantonese barbecued pork with a sweet-savory glaze. |
| Steamed Fish with Ginger and Scallion | Steamed fish finished with ginger, scallion, hot oil, and soy-based sauce. |
| Congee | Rice porridge served plain or with savory toppings. |
Description rules
- State the preparation method when it changes diner expectations.
- Mention common hidden ingredients such as pork, shellfish, wheat, sesame, soy, egg, peanuts, and cooking wine.
- Keep most descriptions to one sentence.
- Use Chinese names and pinyin when they preserve dish identity.
- Avoid vague labels such as house special without explanation.