Travel Reference
In-Depth Information
Vinegar
醋
cù
Water chestnuts
m
V
tí
马蹄
White radish
白萝卜
báiluóbo
Wood ear fungus
mùěr
木耳
Ya m
yùtóu
芋头
Cooking methods
Boiled
煮
zh
j
Casseroled
焙
bèi
(see also “Claypot”)
Deep-fried
油煎
yóujiān
Fried
炒
ch
V
o
Poached
báizh
j
白煮
Red-cooked
红烧
hóngshāo
(stewed in soy sauce)
Roast
烤
k
V
o
Steamed
zhēng
蒸
Stir-fried
qīngch
V
o
清炒
Shanghai specialities
Beggars' chicken (baked)
jiàohuā jī
叫花鸡
Braised pig trotters
tí pang
蹄膀
Brine duck
yánshu
^
yā
盐水鸭
Crab soup
蟹肉汤
xièròu tāng
Crispy eel
香酥脆
xīang sū cuì
Crystal prawns
水晶虾仁
sh
j
i jīng xiā rén
Dongpo pork casserole
东坡焙肉
dōngpō bèiròu
(steamed in wine)
Drunken chicken
zuì jī
醉鸡
(chicken cooked in wine)
Drunken prawns
醉虾
zuìxiā
Fish-shred soup
鱼丝汤
yúsī táng
Five-flower pork
w
j
huā ròu
五花肉
(steamed in lotus leaves)
Fried crab with eggs
蟹肉鸡蛋
xièròu jidàn
Hairy crab
大闸蟹
dàzhá xiè
Pearl balls (rice grain-
珍珠球
zhēnzhūqiú
coated, steamed rissoles)
Shaoxing chicken
shàoxīng jī
绍兴鸡
Shengjian dumplings
shēnjiān bāo
生煎包
Smoked fish
熏鱼
xún yú
Soup dumplings (steamed,
汤包
tāngbāo
containing jellied stock)
Sour and hot soup with
lóngfèng suānlà tāng
龙凤酸辣汤
eel and chicken
Steamed “lionshead”
清蒸狮子头
qīngzhēng shīzitóu
197
(mincemeat)
Steamed sea bass
qīngzhēnglúyú
清蒸鲈鱼
