Chinese Menu Glossary

How to use this glossary

Chinese menus often reward a different reading method from English-language takeout menus. Instead of starting with the protein, start with the cooking verb, flavor word, regional signal, and starch format. Those clues usually tell you more about the dish than the words “chicken,” “beef,” or “shrimp.”

A practical reading sequence

Find the method: steamed, braised, stir-fried, dry-fried, roasted, boiled, or cold-dressed.
Find the flavor: spicy, numbing, sour, sweet, savory, fermented, smoky, or wine-fragrant.
Find the starch: rice, wheat noodles, rice noodles, buns, dumplings, rice cakes, pancakes, or congee.
Find the regional clue: Sichuan, Cantonese, Hunan, Shanghai, Xi’an, Fujian, Hong Kong, Taiwanese, or another tradition.
Build contrast: choose dishes with different textures, weights, heat levels, and cooking methods.

Core cooking verbs

Chinese	Pinyin	Meaning	Menu clue
炒	chǎo	Stir-fry	Fast wok cooking. Often the default verb for vegetables, noodles, rice, and proteins.
爆	bào	Flash-fry / quick-fry	Very high heat and short cooking time. Often indicates crispness, aroma, and wok technique.
煸	biān	Dry-fry / stir until fragrant	Often used in Sichuan-style dry-fried beans or aromatic preparations.
干煸	gān biān	Dry-fried	Concentrated flavor, reduced moisture, and a firmer texture.
炸	zhá	Deep-fried	Crisp exterior. Often appears in appetizers, salt-and-pepper dishes, and sweets.
煎	jiān	Pan-fried	Browned surface with less oil than deep-frying. Common for dumplings, cakes, and fish.
烤	kǎo	Roasted / grilled / baked	Can suggest roast meats, skewers, oven-roasted items, or bakery-style preparations.
烧	shāo	Braised / cooked in sauce	Broad term. Often indicates sauce-driven cooking rather than dry wok cooking.
红烧	hóng shāo	Red-braised	Soy sauce, aromatics, sugar, wine, and a glossy brown-red sauce.
炖	dùn	Stewed / simmered	Longer cooking, usually with broth, meat, vegetables, or medicinal ingredients.
焖	mèn	Covered braise	Moist covered cooking, often used for meats, tofu, vegetables, and seafood.
卤	lǔ	Master-stock braised	Cooked in a seasoned soy-based master stock. Common for meats, tofu, eggs, and cold dishes.
蒸	zhēng	Steamed	Often signals freshness, delicacy, dim sum, fish, buns, or Cantonese technique.
白灼	bái zhuó	Poached / briefly blanched	Common in Cantonese menus. Used to highlight fresh shrimp, greens, or seafood.
水煮	shuǐ zhǔ	Water-boiled	On Sichuan menus, often means chile-oil-rich and spicy, not bland.
煮	zhǔ	Boiled / cooked in liquid	A broad term for soups, noodles, dumplings, and simmered dishes.
汆	cuān	Quick-boiled / blanched	Brief cooking in hot water or broth. Often used for delicate ingredients.
涮	shuàn	Hot-pot swish-cooked	Thin slices cooked briefly in hot pot broth.
烫	tàng	Scalded / blanched	Often used for greens, noodles, or hot-pot ingredients.
凉拌	liáng bàn	Cold-dressed	Cold appetizer or salad-like dish with sauce, oil, vinegar, garlic, or chile.
腌	yān	Marinated / cured / pickled	Can indicate preservation, seasoning, or cold appetizers.
熏	xūn	Smoked	Common in Hunan, northern, and cured-meat dishes.
烩	huì	Braised mix / stew-like dish	Often a sauced mixed dish with several ingredients.
扒	bā	Slow-braised and sauced	Often used for elegant braised dishes or whole ingredients.
扣	kòu	Steamed and inverted	Common in pork belly and banquet-style dishes.

Flavor and seasoning terms

Chinese	Pinyin	Meaning	Menu clue
辣	là	Spicy	General chile heat.
麻	má	Numbing	Usually Sichuan peppercorn.
麻辣	má là	Numbing-spicy	Classic Sichuan flavor combination.
香辣	xiāng là	Fragrant-spicy	Aromatic heat rather than only raw chile force.
酸辣	suān là	Sour-spicy	Vinegar or pickled sourness plus heat.
甜	tián	Sweet	Can indicate glaze, sauce balance, dessert, or sweet-savory cooking.
咸	xián	Salty / savory	May indicate preserved ingredients, soy sauce, salt, or cured meat.
鲜	xiān	Fresh / savory / umami	Important praise word. Often refers to seafood, broth, mushrooms, or natural savoriness.
清淡	qīng dàn	Light / mild	Less oil, less salt, less aggressive seasoning.
浓	nóng	Rich / concentrated	Intense broth, sauce, or flavor.
香	xiāng	Fragrant / aromatic	Often a positive menu word, not simply smell.
酱香	jiàng xiāng	Sauce-fragrant	Flavor from fermented bean pastes, soy, or thick sauces.
葱香	cōng xiāng	Scallion-fragrant	Scallion as a defining aromatic.
蒜香	suàn xiāng	Garlic-fragrant	Garlic-forward dish.
姜葱	jiāng cōng	Ginger-scallion	Common Cantonese seafood and chicken preparation.
豉汁	chǐ zhī	Black bean sauce	Fermented black beans. Common with clams, ribs, fish, and bitter melon.
沙茶	shā chá	Shacha sauce	Savory, seafood-forward, often linked to Fujian, Taiwan, Chaoshan, hot pot, and Southeast Asia.
鱼香	yú xiāng	Fish-fragrant	Sichuan flavor profile with garlic, ginger, pickled chile, vinegar, and sweetness. Usually no fish.
怪味	guài wèi	Strange/exotic flavor	Sichuan compound flavor with sweet, sour, salty, spicy, numbing, and sesame elements.
椒盐	jiāo yán	Salt-and-pepper	Often fried seafood, pork chops, tofu, or squid with seasoned salt.
咖喱	gā lí	Curry	Common in Hong Kong cafe, Malaysian Chinese, and American Chinese menus.
五香	wǔ xiāng	Five-spice	Star anise, cinnamon, clove, fennel, and Sichuan peppercorn-style aromatic profile.
孜然	zī rán	Cumin	Strong northwestern, lamb, skewer, or Xi’an/Xinjiang signal.
泡椒	pào jiāo	Pickled chile	Sour-spicy preserved chile. Important in Sichuan, Hunan, and Guizhou-related dishes.
剁椒	duò jiāo	Chopped salted chile	Major Hunan signal, often with steamed fish or stir-fries.
豆瓣酱	dòu bàn jiàng	Chile broad bean paste	Important Sichuan ingredient, especially Pixian doubanjiang.
豆豉	dòu chǐ	Fermented black beans	Salty, savory, fermented depth.
腐乳	fǔ rǔ	Fermented tofu	Used in sauces, vegetables, braises, and marinades.
酒香	jiǔ xiāng	Wine-fragrant	Rice wine or Shaoxing wine aroma.

Spicy-menu terms: Sichuan, Hunan, and Guizhou

Spicy Chinese menus are not interchangeable. Sichuan often uses numbing-spicy structure, Hunan often uses direct chile heat with preserved ingredients, and Guizhou often emphasizes sour-spicy and fermented flavors.

Term	Associated style	What it means	How to order around it
麻辣 / má là	Sichuan	Numbing and spicy.	Pair with a mild vegetable, rice, or soup.
水煮 / shuǐ zhǔ	Sichuan	Oil-rich chile preparation, often fish, beef, or pork.	Treat as an intense shared dish.
干锅 / gān guō	Sichuan/Hunan	Dry pot, usually rich, spicy, and shareable.	Do not order several dry pots at once.
回锅 / huí guō	Sichuan	Twice-cooked, often pork with chile bean paste.	Good anchor dish with rice.
口水 / kǒu shuǐ	Sichuan	“Mouthwatering,” often cold chicken in chile oil.	Useful cold starter.
夫妻肺片 / fū qī fèi piàn	Sichuan	Cold sliced beef/offal dish with chile oil and peppercorn.	Read as cold appetizer, not entrée.
担担 / dàn dàn	Sichuan	Dan dan noodle flavor family with chile, sesame, preserved vegetable, or pork.	Order as noodle/starch component.
剁椒 / duò jiāo	Hunan	Chopped salted chile.	Often strong with fish or meat; balance with greens.
腊肉 / là ròu	Hunan and elsewhere	Cured or smoked pork.	Preserved flavor, often salty and smoky.
酸汤 / suān tāng	Guizhou	Sour soup.	Choose one sour broth dish, then build around it.
泡菜 / pào cài	Sichuan/Guizhou and beyond	Pickled vegetables.	Adds sourness and preservation flavor.
干辣 / gān là	Hunan-style description	Dry chile heat without Sichuan numbness.	Distinguish from ma-la.

Cantonese and dim sum terms

Cantonese menus often emphasize freshness, timing, texture, roast meats, seafood, soups, congee, noodles, and dim sum. A Cantonese dish can look plain in translation while depending heavily on technique.

Term	Meaning	Menu clue	How to read it
点心 / diǎn xīn	Dim sum	Small dishes served with tea.	A meal format, not simply appetizers.
早茶 / zǎo chá	Morning tea	Dim sum / tea meal.	Tea and pacing are part of the experience.
烧味 / siu mei / shāo wèi	Cantonese roast meats	Duck, roast pork, char siu, soy sauce chicken.	Often a core strength of the restaurant.
叉烧 / chā shāo	Char siu / BBQ pork	Glazed roast pork.	Can appear over rice, noodles, or in buns.
烧鸭 / shāo yā	Roast duck	Cantonese roast duck.	Look for skin, chopping, and meat texture.
烧肉 / shāo ròu	Roast pork belly	Crisp skin and fatty pork belly.	Texture matters.
白切鸡 / bái qiē jī	White-cut chicken	Poached chicken, often with ginger-scallion sauce.	Freshness and cooking precision matter.
豉汁蒸排骨 / chǐ zhī zhēng pái gǔ	Steamed ribs with black bean sauce	Dim sum or small plate.	Fermented black bean aroma.
虾饺 / xiā jiǎo	Har gow	Shrimp dumpling.	Wrapper texture and shrimp quality matter.
烧卖 / shāo mài	Siu mai	Open-topped dumpling.	Dim sum benchmark.
肠粉 / cháng fěn	Rice noodle rolls	Often shrimp, beef, or char siu filling.	Softness and sauce balance matter.
萝卜糕 / luó bo gāo	Turnip cake	Pan-fried radish cake.	Common dim sum starch.
凤爪 / fèng zhǎo	Chicken feet	Dim sum braised or steamed chicken feet.	Texture-focused dish.
粥 / zhōu	Congee	Rice porridge.	Comfort, breakfast, late-night, or everyday format.
云吞面 / yún tūn miàn	Wonton noodle soup	Thin noodles, broth, wontons.	Broth and noodle texture are key.
干炒牛河 / gān chǎo niú hé	Dry-fried beef chow fun	Flat rice noodles with beef.	Classic wok hei test.
镬气 / wok hei / huò qì	Breath of the wok	Smoky seared flavor from high heat.	A key quality signal in stir-fried Cantonese dishes.
老火汤 / lǎo huǒ tāng	Long-simmered soup	Cantonese soup tradition.	Broth is a main event, not a side.

Rice, noodles, buns, dumplings, and other starches

Chinese	Pinyin	Meaning	Menu clue
饭	fàn	Rice / meal	Can mean rice or meal depending on context.
白饭	bái fàn	Plain white rice	Useful with saucy or spicy dishes.
炒饭	chǎo fàn	Fried rice	Often a flexible starch, not necessarily the main cuisine signal.
盖饭	gài fàn	Rice plate	Protein or dish served over rice.
煲仔饭	bāo zǎi fàn	Clay-pot rice	Cantonese/Hong Kong-style rice with crisp bottom and toppings.
粥	zhōu	Congee	Rice porridge, often breakfast, comfort, or late-night food.
面	miàn	Wheat noodles	Usually wheat unless context suggests rice noodles.
拉面	lā miàn	Pulled noodles	Hand-pulled noodle signal, often northern or northwestern.
刀削面	dāo xiāo miàn	Knife-cut noodles	Thick shaved noodles, often northern.
拌面	bàn miàn	Mixed/dressed noodles	Sauced noodles without much broth.
汤面	tāng miàn	Soup noodles	Noodles in broth.
炒面	chǎo miàn	Stir-fried noodles	Wok-fried noodle category.
捞面	lāo miàn	Lo mein / tossed noodles	Tossed or mixed noodles, often sauce-coated.
河粉	hé fěn	Flat rice noodles	Cantonese and Southeast Asian Chinese clue.
米粉	mǐ fěn	Rice vermicelli	Thin rice noodles; common in Fujian, Taiwan, Yunnan, Southeast Asian menus.
粉丝	fěn sī	Glass noodles	Mung bean or starch noodles, often in soups, hot pots, or casseroles.
年糕	nián gāo	Rice cakes	Chewy rice cakes; common in Shanghainese/Jiangnan menus.
饺子	jiǎo zi	Dumplings	Often northern; can be boiled, steamed, or pan-fried.
锅贴	guō tiē	Potstickers	Pan-fried dumplings.
包子	bāo zi	Steamed buns	Filled buns, savory or sweet.
馒头	mán tou	Steamed bread	Plain steamed bun/bread, often northern.
饼	bǐng	Pancake / flatbread / cake	Broad term for wheat-based flatbreads and cakes.
葱油饼	cōng yóu bǐng	Scallion pancake	Layered fried flatbread.
肉夹馍	ròu jiā mó	Roujiamo	Shaanxi-style meat-filled flatbread.
凉皮	liáng pí	Cold skin noodles	Xi’an/Shaanxi cold noodle dish.
米线	mǐ xiàn	Rice noodles	Yunnan and southwestern signal.
粉	fěn	Rice/starch noodles	Can mean noodles or starch sheets depending on region.

Proteins and common ingredients

Chinese	Pinyin	Meaning	Menu clue
鸡	jī	Chicken	Often appears with cooking method or sauce family.
鸭	yā	Duck	Roast, braised, salted, or smoked forms may signal region.
鹅	é	Goose	Important in Teochew and Cantonese contexts.
猪肉	zhū ròu	Pork	Broad category.
五花肉	wǔ huā ròu	Pork belly	Often braised, red-braised, steamed, or twice-cooked.
排骨	pái gǔ	Pork ribs	Steamed, fried, sweet-sour, black bean, or braised.
叉烧	chā shāo	Char siu	Cantonese roast pork.
牛肉	niú ròu	Beef	Common across stir-fries, noodles, hot pot, and braises.
牛腩	niú nǎn	Beef brisket	Often braised or in noodle soup.
羊肉	yáng ròu	Lamb / mutton	Strong northwestern, hot pot, skewer, or cumin signal.
鱼	yú	Fish	Technique matters: steamed, boiled, braised, sour soup, or fried.
虾	xiā	Shrimp	Dim sum, seafood, stir-fries, and fried dishes.
蟹	xiè	Crab	Seasonal, banquet, Zhejiang/Ningbo, Cantonese, or seafood-house signal.
鱿鱼	yóu yú	Squid	Often salt-and-pepper, stir-fried, or hot pot.
蛤蜊	gé lí	Clams	Often black bean sauce, ginger-scallion, or spicy stir-fry.
海参	hǎi shēn	Sea cucumber	Luxury or banquet ingredient; important in Lu and Cantonese contexts.
鲍鱼	bào yú	Abalone	Luxury seafood, banquet, Cantonese, Fujian, or high-end menu signal.
豆腐	dòu fu	Tofu	Can be delicate, fried, braised, stuffed, or spicy.
腐竹	fǔ zhú	Yuba / tofu skin	Common in hot pot, vegetarian, and braised dishes.
鸡蛋	jī dàn	Egg	Fried rice, egg foo young, soup, tomato egg, or dumpling fillings.
皮蛋	pí dàn	Century egg	Congee, cold tofu, salads, and appetizers.
咸蛋	xián dàn	Salted egg	Often with seafood, pumpkin, tofu, or buns.

Vegetables, mushrooms, and tofu products

Chinese	Pinyin	Meaning	Menu clue
青菜	qīng cài	Green vegetables	Generic greens; ask or infer by restaurant style.
白菜	bái cài	Napa cabbage / cabbage	Soups, dumplings, braises, stir-fries.
小白菜	xiǎo bái cài	Bok choy-type greens	Common simple vegetable.
菜心	cài xīn	Choy sum	Common Cantonese green.
芥兰	jiè lán	Chinese broccoli / gai lan	Cantonese vegetable staple.
空心菜	kōng xīn cài	Water spinach	Often garlic stir-fried, Southeast Asian and southern menus.
豆苗	dòu miáo	Pea shoots	Often a premium green.
四季豆	sì jì dòu	Green beans	Dry-fried green beans are a major Sichuan-American and regional dish.
茄子	qié zi	Eggplant	Often garlic sauce, fish-fragrant, clay-pot, or stuffed.
苦瓜	kǔ guā	Bitter melon	Common with black bean sauce, egg, beef, or stuffed.
莲藕	lián ǒu	Lotus root	Crunchy, often stir-fried, soup, hot pot, or cold dish.
竹笋	zhú sǔn	Bamboo shoots	Fresh, dried, braised, soup, Anhui/Fujian/Hunan contexts.
木耳	mù ěr	Wood ear mushroom	Crunchy fungus in cold dishes, stir-fries, soups, and dumplings.
香菇	xiāng gū	Shiitake mushroom	Umami-rich mushroom, fresh or dried.
金针菇	jīn zhēn gū	Enoki mushroom	Hot pot, soups, and stir-fries.
杏鲍菇	xìng bào gū	King oyster mushroom	Stir-fried, grilled, or vegetarian dishes.
豆芽	dòu yá	Bean sprouts	Noodles, stir-fries, hot pot, and cold dishes.
豆干	dòu gān	Pressed tofu	Firm tofu product, often stir-fried or cold-dressed.
千张	qiān zhāng	Thin tofu sheets	Hot pot, stir-fries, salads.
素	sù	Vegetarian / plain	May mean vegetarian or meatless, but confirm broth/sauce if strict vegetarian.
斋	zhāi	Buddhist vegetarian	Often vegetarian, but exact practice varies by restaurant.

Sauces, pastes, oils, and condiments

Chinese	Pinyin	Meaning	Menu clue
酱油	jiàng yóu	Soy sauce	Basic seasoning, light/dark styles matter.
老抽	lǎo chōu	Dark soy sauce	Color, body, and mild sweetness.
生抽	shēng chōu	Light soy sauce	Salty, savory seasoning.
蚝油	háo yóu	Oyster sauce	Cantonese and southern savory sauce.
海鲜酱	hǎi xiān jiàng	Hoisin sauce	Sweet-savory sauce, roast meats, wrappers, stir-fries.
甜面酱	tián miàn jiàng	Sweet bean sauce	Peking duck, zhajiang noodles, northern dishes.
芝麻酱	zhī ma jiàng	Sesame paste	Noodles, cold dishes, hot pot dipping sauces.
辣椒油	là jiāo yóu	Chile oil	Spicy oil, often with flakes and aromatics.
花椒油	huā jiāo yóu	Sichuan peppercorn oil	Numbing aroma, often in Sichuan cold dishes.
醋	cù	Vinegar	Dumpling dipping, sour-spicy dishes, Jiangsu/Zhejiang/Shaanxi contexts.
镇江香醋	Zhènjiāng xiāng cù	Zhenjiang black vinegar	Important in Jiangsu/Jiangnan cooking and dipping sauces.
陈醋	chén cù	Aged vinegar	Common in northern and Shaanxi-style dishes.
料酒	liào jiǔ	Cooking wine	Used broadly in marinades and cooking.
绍兴酒	Shàoxīng jiǔ	Shaoxing wine	Zhejiang-linked wine used broadly in Chinese cooking.
鱼露	yú lù	Fish sauce	Fujian, Southeast Asian Chinese, Teochew, and diaspora contexts.
虾酱	xiā jiàng	Shrimp paste	Southern and Southeast Asian flavor signal.
腐乳汁	fǔ rǔ zhī	Fermented tofu sauce	Vegetables, meats, and marinades.
XO酱	XO jiàng	XO sauce	Hong Kong seafood-chile condiment with dried seafood.

Regional cuisine words on menus

Term	Region or tradition	What it suggests	Useful guide
鲁菜 / Lǔ cài	Shandong	Northern techniques, seafood, broths, wheat, scallions.	Shandong Lu Cuisine
川菜 / Chuān cài	Sichuan	Ma-la, chile oil, peppercorns, dry pot, water-boiled dishes.	Sichuan Menu Guide
粤菜 / Yuè cài	Cantonese	Seafood, roast meats, dim sum, soups, congee, wok hei.	Cantonese Cuisine
苏菜 / Sū cài	Jiangsu	Huaiyang refinement, knife work, river fish, soups, braises.	Jiangsu Su Cuisine
闽菜 / Mǐn cài	Fujian	Soups, seafood, fish balls, rice wine, red yeast rice, Hokkien links.	Fujian Min Cuisine
徽菜 / Huī cài	Anhui	Braises, stews, ham, bamboo, mushrooms, tofu, mountain ingredients.	Anhui Hui Cuisine
湘菜 / Xiāng cài	Hunan	Dry chile heat, smoked meats, pickled chilies, preserved vegetables.	Hunan Xiang Cuisine
浙菜 / Zhè cài	Zhejiang	Seafood, Shaoxing wine, Jinhua ham, Dongpo pork, Hangzhou/Ningbo dishes.	Zhejiang Zhe Cuisine
上海菜 / Shànghǎi cài	Shanghai / Jiangnan	Soup dumplings, rice cakes, red-braised dishes, scallion oil noodles.	Shanghainese and Jiangnan Menus
台湾菜 / Táiwān cài	Taiwan	Beef noodle soup, lu rou fan, bento plates, fried snacks, tea drinks.	Taiwanese Cuisine
西安 / Xī’ān	Shaanxi / Northwest	Biang biang noodles, roujiamo, liangpi, cumin lamb.	Shaanxi and Xi’an Cuisine
新疆 / Xīnjiāng	Xinjiang	Lamb skewers, cumin, hand-pulled noodles, polo, naan.	Xinjiang Cuisine
云南 / Yúnnán	Yunnan	Rice noodles, mushrooms, herbs, crossing-the-bridge noodles.	Yunnan Cuisine
贵州 / Guìzhōu	Guizhou	Sour soup, pickled vegetables, sour-spicy rice noodles.	Guizhou Cuisine
客家 / Kèjiā	Hakka	Stuffed tofu, salt-baked chicken, preserved vegetables.	Hakka Cuisine
潮汕 / Cháoshàn	Teochew / Chaoshan	Braised goose, seafood, congee, cold crab, oyster omelet.	Teochew / Chaoshan Cuisine
港式 / Gǎng shì	Hong Kong-style	Milk tea, baked rice, macaroni soup, cafe sets, roast meats.	Hong Kong Cafe Menus

Common menu category headings

Heading	Meaning	What to expect	Ordering note
前菜 / qián cài	Appetizers	Cold dishes, small plates, salads, marinated items.	Often important in Sichuan and northern menus.
凉菜 / liáng cài	Cold dishes	Cold meats, vegetables, noodles, tofu, chile-oil dishes.	Do not skip this section at Sichuan, Hunan, or northern restaurants.
汤 / tāng	Soup	Clear soups, thick soups, medicinal soups, noodle soups.	In Cantonese and Fujian contexts, soup can be central.
海鲜 / hǎi xiān	Seafood	Fish, shrimp, crab, clams, squid, scallops.	Technique and freshness matter.
烧味 / shāo wèi	Roast meats	Duck, pork, char siu, chicken.	Cantonese strength section.
点心 / diǎn xīn	Dim sum	Dumplings, buns, rice rolls, cakes, sweets.	Meal format, not merely starters.
主食 / zhǔ shí	Staple foods	Rice, noodles, dumplings, buns, pancakes.	This may be where the real meal anchor lives.
面类 / miàn lèi	Noodles	Soup noodles, fried noodles, mixed noodles.	Read noodle type and broth/sauce.
饭类 / fàn lèi	Rice dishes	Fried rice, rice plates, clay-pot rice.	Often complete-meal formats.
素菜 / sù cài	Vegetarian dishes	Vegetables, tofu, mushrooms.	Confirm broth/sauce if strict vegetarian.
家常菜 / jiā cháng cài	Homestyle dishes	Everyday dishes, often less formal.	Can be the most revealing section.
招牌菜 / zhāo pái cài	Signature dishes	House specialties.	Often worth reading before defaulting to familiar items.
厨师推荐 / chú shī tuī jiàn	Chef recommendations	Featured dishes.	Can be useful, but not always regional.
套餐 / tào cān	Set meal	Combination meal or fixed menu.	Common in cafes, lunch menus, and fast-casual formats.
午餐特价 / wǔ cān tè jià	Lunch special	Discounted lunch combinations.	Format may shape dish more than cuisine tradition.
火锅 / huǒ guō	Hot pot	Broths, meats, vegetables, noodles, dipping sauces.	Order by broth, ingredients, and dipping sauce.
甜品 / tián pǐn	Desserts	Sweet soups, buns, pastries, tofu pudding, shaved ice.	Often regional or Hong Kong/Taiwanese signal.
饮料 / yǐn liào	Drinks	Tea, milk tea, soy milk, sodas, juices.	Important in Hong Kong cafe and Taiwanese menus.

How Chinese dish names are built

Many menu names follow a pattern. Once the pattern is visible, unfamiliar dishes become easier to read.

Pattern	Example	What it tells you	How to use it
Method + ingredient	红烧肉 / red-braised pork	The cooking method is the key clue.	Expect soy-rich braising before thinking about the pork alone.
Flavor + ingredient	鱼香茄子 / fish-fragrant eggplant	Flavor profile comes first.	Do not assume fish; expect Sichuan sweet-sour-garlic-pickled chile notes.
Place + dish	重庆鸡 / Chongqing chicken	Regional or city association.	Look for regional style rather than literal origin guarantee.
Ingredient + starch	牛肉面 / beef noodles	Protein and starch together.	Read broth/sauce and noodle type next.
Person/place story name	宫保鸡丁 / kung pao chicken	Historic or named dish.	The name may not describe ingredients directly.
Texture word + ingredient	脆皮烧肉 / crispy-skin roast pork	Texture is the selling point.	Order when texture is likely to hold up.
Sauce + method + ingredient	豉汁蒸排骨 / black bean steamed ribs	Sauce and method both matter.	Expect fermented black bean aroma and steamed texture.
Number or poetic phrase	佛跳墙 / Buddha jumps over the wall	Name may be metaphorical.	Read description or ingredients; title alone is not enough.

Ordering, service, and customization words

Chinese	Pinyin	Meaning	When useful
菜单	cài dān	Menu	Basic term.
点菜	diǎn cài	Order dishes	Restaurant ordering.
推荐	tuī jiàn	Recommend	Ask for recommendations.
招牌	zhāo pái	Signature / house specialty	Find the restaurant’s anchor dishes.
少辣	shǎo là	Less spicy	Useful at Sichuan, Hunan, Guizhou, hot pot, and noodle shops.
微辣	wēi là	Mildly spicy	Often one level above no spice.
中辣	zhōng là	Medium spicy	Moderate heat.
特辣	tè là	Extra spicy	High heat.
不要辣	bú yào là	No spicy heat	Ask if the dish can be made non-spicy.
少油	shǎo yóu	Less oil	May or may not be possible depending on dish.
少盐	shǎo yán	Less salt	Useful for health or taste preference.
不要香菜	bú yào xiāng cài	No cilantro	Common customization.
不要花生	bú yào huā shēng	No peanuts	Important for allergy avoidance, but still confirm cross-contact.
不要味精	bú yào wèi jīng	No MSG	Common request, though not always feasible or necessary.
打包	dǎ bāo	Pack to go	Take leftovers or takeout.
外卖	wài mài	Takeout / delivery	Off-premise order.
堂食	táng shí	Dine in	Eat at restaurant.
买单	mǎi dān	Pay the bill	Common phrase.
发票	fā piào	Receipt / invoice	Useful in some contexts.
筷子	kuài zi	Chopsticks	Utensils.
勺子	sháo zi	Spoon	Soups, congee, rice.

Dietary and allergy-related words

These words can help identify likely ingredients, but they are not a substitute for asking the restaurant directly. Stocks, sauces, frying oil, marinades, and fillings may contain ingredients that are not obvious from the English menu.

Chinese	Pinyin	Meaning	Menu clue
素	sù	Vegetarian / plain	May mean no meat, but broth and sauce still need confirmation.
全素	quán sù	Fully vegetarian / vegan in some contexts	Meaning varies; ask if strict vegan.
斋	zhāi	Buddhist vegetarian	Often no meat; may avoid garlic/onion in some traditions.
肉	ròu	Meat	Often pork by default in some Chinese contexts unless specified.
猪肉	zhū ròu	Pork	Important for avoidance.
牛肉	niú ròu	Beef	Important for avoidance.
羊肉	yáng ròu	Lamb / mutton	Important for avoidance.
鸡肉	jī ròu	Chicken	Important for avoidance.
海鲜	hǎi xiān	Seafood	Broad seafood category.
虾	xiā	Shrimp	Common allergen.
蟹	xiè	Crab	Common shellfish.
鱼	yú	Fish	Can appear in sauce or broth too.
花生	huā shēng	Peanuts	Common in cold dishes, kung pao, sauces.
芝麻	zhī ma	Sesame	Oil, paste, seeds, cold dishes.
蛋	dàn	Egg	Fried rice, noodles, dumplings, dim sum, batters.
奶	nǎi	Milk / dairy	Less common in many traditional dishes, common in drinks, bakeries, desserts, Hong Kong cafes.
小麦	xiǎo mài	Wheat	Noodles, dumplings, buns, soy sauce, pancakes.
面筋	miàn jīn	Gluten / wheat gluten	Vegetarian dishes, seitan-like ingredient.
酱油	jiàng yóu	Soy sauce	Usually contains soy and often wheat.
蚝油	háo yóu	Oyster sauce	Not vegetarian; common in vegetable dishes.

Diaspora and Chinatown menu terms

Term	Tradition	Meaning	Menu clue
港式 / Gǎng shì	Hong Kong cafe	Hong Kong-style	Milk tea, baked rice, macaroni soup, set meals.
茶餐厅 / chá cān tīng	Hong Kong cafe	Tea restaurant / cafe	Hybrid Chinese-Western cafe format.
鸳鸯 / yuān yāng	Hong Kong cafe	Coffee-tea drink	Signature Hong Kong cafe beverage.
菠萝包 / bō luó bāo	Hong Kong cafe	Pineapple bun	Bakery/cafe item; usually no pineapple.
台式 / tái shì	Taiwanese	Taiwan-style	Beef noodles, rice plates, fried snacks, tea drinks.
卤肉饭 / lǔ ròu fàn	Taiwanese	Braised pork rice	Small but central rice dish.
牛肉面 / niú ròu miàn	Taiwanese/Northern	Beef noodle soup	Broth and noodle anchor.
珍珠奶茶 / zhēn zhū nǎi chá	Taiwanese	Bubble tea	Drink/dessert category.
Hakka noodles	Indo-Chinese	Stir-fried noodles	Indian Chinese menu anchor.
Manchurian	Indo-Chinese	Soy-garlic-chile sauce family	Not a reliable Manchurian regional marker.
Chili chicken / chili paneer	Indo-Chinese	Chile-garlic fried/sauced dish	Often offered dry or gravy.
Dry / gravy	Indo-Chinese	Appetizer-style vs sauced entrée	Choose format deliberately.
Char kway teow	Malaysian/Singaporean Chinese	Fried flat rice noodles	Wok heat and Southeast Asian Chinese signal.
Laksa	Malaysian/Singaporean/Peranakan	Noodle soup	Can be coconut-curry or sour fish-based depending on style.
Bak kut teh	Malaysian/Singaporean Chinese	Pork rib herbal soup	Hokkien/Teochew diaspora signal.
General Tso’s	American Chinese	Sweet-spicy fried chicken dish	Diaspora takeout classic.
Chop suey	American Chinese	Mixed stir-fry category	Historic Chinese American menu term.
Egg foo young	American Chinese	Omelet-style dish	Chinese American restaurant staple.
Combination plate	American Chinese	Entrée with rice and side	Value and format signal.

Sample menu decoding

The examples below show how a menu term can be read as a combination of method, flavor, ingredient, and regional signal.

Menu phrase	Literal pieces	What it usually means	Reading strategy
鱼香茄子	fish-fragrant + eggplant	Eggplant in a Sichuan sweet-sour-garlic-pickled chile flavor profile.	Do not expect fish. Expect sauce complexity.
水煮牛肉	water-boiled + beef	Sichuan beef in chile oil with aromatics and vegetables.	Treat as a spicy shared dish.
干煸四季豆	dry-fried + green beans	Green beans cooked until blistered and flavorful.	Good vegetable but not necessarily light.
豉汁蒸排骨	black bean sauce + steamed + ribs	Steamed pork ribs with fermented black bean sauce.	Dim sum/Cantonese small-plate signal.
姜葱龙虾	ginger-scallion + lobster	Cantonese seafood preparation.	Freshness and timing matter.
红烧肉	red-braised + pork	Soy-rich braised pork, often pork belly.	Expect richness, sweetness, and sauce.
剁椒鱼头	chopped salted chile + fish head	Hunan-style fish head with salted chilies.	Regional Hunan signal; spicy and salty.
羊肉串	lamb + skewers	Cumin-seasoned lamb skewers.	Xinjiang/northwestern signal.
葱油拌面	scallion oil + mixed noodles	Noodles dressed with fragrant scallion oil.	Simple dish; depends on aroma and noodle texture.
小笼包	small basket buns	Soup dumplings.	Eat carefully; filling contains hot broth.
佛跳墙	Buddha jumps over the wall	Luxury Fujian soup with many premium ingredients.	Poetic name; read description and price carefully.