CHINESE CULTURE
I Like Chinese Meat Dish Words
肉菜_(Jiantizi : 肉菜 ; Pinyin : roucai) : meat dish
煮肉_(Jiantizi : 煮肉 ; Pinyin : zhurou) : boiled meat
蒸肉_(Jiantizi : 蒸肉 ; Pinyin : zhengrou) : steamed meat
炒肉_(Jiantizi : 炒肉 ; Pinyin : chaorou) : stir-fried meat
炸肉_(Jiantizi : 炸肉 ; Pinyin : zharou) : deep-fried meat
烤雞_(Jiantizi : 烤鸡 ; Pinyin : kaoji) : roast chicken
烤鴨_(Jiantizi : 烤鸭 ; Pinyin : kaoya) : roast duck
烤鹅_(Jiantizi : 烤鹅 ; Pinyin : kaoe) : roast goose
北京烤鴨_(Jiantizi : 北京烤鸭 ; Pinyin: beijing kaoya) : Peking roasted duck : roasted duck seasoned with soy sauce, cooking wine, salt, honey and sweet noodle sauce, served with mandarin pancakes
叫花雞_(Jiantizi : 叫花鸡 ; Pinyin : jiaohuaji) : Beggar’s chicken : chicken stuffed with green onion, ginger, diced pork, shiitake mushroom, wrapped in a slice of bacon, lotus leaf (Zhejiang)
宮保雞丁_(Jiantizi : 宫保鸡丁 ; Pinyin : gongbao jiding) : Gongbao chicken diced chicken cooked with chilli and peanuts (Sichuan)
東坡肉_(Jiantizi : 东坡肉 ; Pinyin: dongporou) : Dongpo braised pork : pork belly stewed in soy sauce and Chinese wine
重慶現炸酥肉_(Jiantizi : 重庆现炸酥肉 ; Pinyin : chongqingxian zhasurou) : Chongqing fried crispy pork
文昌鶏_(Jiantizi : 文昌鶏 ; Pinyin : fumingji) : Wenchang chicken : chicken immersed in near-boiling water to preserve the tenderness of the meat, served with various condiments (Hainan)
紅燒獅子頭_(Jiantizi : 红烧狮子头 ; Pinyin: hongshao shizitou) : Lion’s head meat balls
炸牛肉丸子_(Jiantizi : 炸牛肉丸子 ; Pinyin : zha niurou wanzi) : deep-fried beef ball
炸猪肉丸子_(Jiantizi : 炸豬肉丸子 ; Pinyin : zha zhurou wanzi) : deep-fried pork ball
糖醋小排_(Jiantizi : 糖醋小排 ; Pinyin: tangcu xiaopai) : fried dish of pork ribs, seasoned with soy sauce, sugar, red vinegar, green onion, ginger, vegetable oil
糖醋排骨_(Jiantizi : 糖醋排骨 ; Pinyin: tangcu paigu) : sweet and sour spare ribs
青椒肉絲_(Jiantizi : 青椒肉丝 ; Pinyin : qingjiao rousi) : shredded pork served with green chilli pepper
烘鴿_(Jiantizi : 烘鸽 ; Pinyin : hongge) : baked pigeon
黑胡椒牛柳_(Jiantizi : 黑胡椒牛柳 ; Pinyin : heihujiao niuliu) : black pepper beef tenderloin (Guangdong)
炸雞翅_(Jiantizi : 炸鸡翅 ; Pinyin : zhajichi) : deep-fried chicken wings
羊雜割_(Jiantizi : 羊杂割 ; Pinyin : yangza) : lamb meat and offal served with cellophane noodles in a milky broth
炸排骨_(Jiantizi : 炸排骨 ; Pinyin : zhapaigu) : deep-fried ribs
無錫排骨_(Fantizi : 无锡排骨 ; Pinyin: wuxipaigu) : ribs cooked with spring onion, ginger, cinnamon, star anise
南京板鴨_(Jiantizi :南京板鸭; Pinyin : nanjing banya) : Nanjing pressed duck (Jiangsu)
鴨包魚翅_(Fantizi : 鸭包鱼翅 ; Pinyin: yabaoyuchi) : duck wrapped in a shark fin