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Words Related to Foods and Drinks - Chinese Food

Here you will learn the names of Chinese Food in English. Read the whole list to learn more.

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Words Related to Foods and Drinks
spring roll
[noun]
a dish that consists of a pancake that is filled with vegetables and sometimes meat and then fried until crispy, originated in China
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jiaozi
[noun]
Chinese dumplings made with a thin dough filled with meat, vegetables, or other ingredients
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mantou
[noun]
Chinese steamed or fried bread made from wheat flour, often served as a snack or accompaniment to other dishes
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baozi
[noun]
Chinese steamed or baked buns typically filled with meat, vegetables, or sweet fillings
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wonton
[noun]
type of Chinese dumpling that is typically filled with seasoned ground meat or vegetables and served boiled or fried in soup or as an appetizer
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chow mein
[noun]
a dish consisting of fried noodles with vegetables and pieces of pulled meat, originated in China
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kung pao chicken
[noun]
a classic Chinese dish made with diced chicken, peanuts, vegetables, and chili peppers
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century egg
[noun]
a Chinese delicacy made by preserving eggs in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks to several months
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peking duck
[noun]
a Chinese dish known for its crispy, roasted duck served with thin pancakes, scallions, cucumber, and hoisin sauce, traditionally associated with Beijing
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orange chicken
[noun]
a popular American-Chinese dish made with breaded and fried chicken coated in a sweet and tangy orange sauce
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lo mein
[noun]
a Chinese dish made with stir-fried noodles, typically combined with meat or vegetables
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egg roll
[noun]
a Chinese-American dish consisting of a crispy fried wrapper filled with a mixture of vegetables and meat, typically served with a dipping sauce
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chop suey
[noun]
a dish of meat fried with different vegetables, served with rice
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fried rice
[noun]
a dish made by stir-frying cooked rice with various ingredients such as vegetables, eggs, meats, and sauces
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egg foo young
[noun]
a Chinese-American dish made with an omelette-like patty consisting of beaten eggs, vegetables
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hulatang
[noun]
a Chinese dish that consists of a hotpot-style soup made with a variety of ingredients such as meat, vegetables, and noodles
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moo shu pork
[noun]
a Chinese dish made with shredded pork, vegetables, and scrambled eggs, typically served with thin pancakes or wraps and hoisin sauce for wrapping and assembling at the table
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General Tso's chicken
[noun]
a popular Chinese-American dish made with deep-fried chicken pieces that are tossed in a sweet and tangy sauce
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Mongolian beef
[noun]
a Chinese-American dish consisting of thinly sliced beef stir-fried with onions, garlic, and a savory brown sauce
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mapo tofu
[noun]
a popular Chinese dish made with soft tofu, ground pork or beef, and a spicy sauce
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char siu
[noun]
a Cantonese-style barbecue pork dish that is typically marinated, roasted, and glazed to create a sweet and savory flavor
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zha jiang mian
[noun]
a Chinese dish made with wheat noodles topped with a thick sauce made from ground meat, and fermented soybean paste
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dan dan noodles
[noun]
a popular Chinese dish made with spicy minced meat sauce, served over noodles
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congee
[noun]
a type of rice porridge commonly eaten in many Asian countries, made by boiling rice in a large amount of water or broth until it breaks down into a thick, creamy consistency
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beef ball
[noun]
a type of meatball made from ground beef, typically seasoned with herbs and spices
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rou jia mo
[noun]
a Chinese street food consisting of a sandwich made with shredded or minced meat, typically pork, seasoned with spices
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dongpo pork
[noun]
a Chinese dish made from braised pork belly that is cooked in a fragrant and flavorful sauce, typically made with soy sauce, sugar, and various spices
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jianbing
[noun]
a popular Chinese street food and breakfast dish made from a thin and crispy crepe-like pancake
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szechuan chicken
[noun]
a spicy Chinese dish made with diced chicken, stir-fried with vegetables and a spicy sauce
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eggdrop soup
[noun]
a Chinese soup made by whisking eggs into a simmering chicken broth, which results in thin, silky strands of cooked egg in the soup
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