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24- Chinese Terminology |
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Many Chinese ingredients either have no comparable English names or have several. The confusion is further compounded by the fact that their Chinese names sound quite different from one dialect to the next (although they are always the same in the written language). Some rudimentary Chinese vocabulary, however, can prove helpful in purchasing special ingredients or ordering a meal in a Chinese restaurant. For this reason a listing of Chinese food terminology is given here. (It is given in the Cantonese dialect-the one most frequently spoken in the United States.) It must be clearly understood, however, that since Chinese bears no resemblance at all to English, simple phonetic equivalents are virtually impossible. The spellings below are therefore very rough approximations. Print this Recipe
abalone: Bow Yee or Bau Yew abalone, dried: Bow Yee Gawn agar-agar: Tai Choy Go anise, star: Bot Gok ______________________________ bacon, Chinese: Lop Yuk or Lop May bamboo shoots: J ook Sun (or Soon) bamboo shoots, pickled: Sun (or Soon) Yee bean curd: Dow (or Dau) Foo bean curd, deep-fried: Dow Foo Pok bean curd, spiced: Dow Foo Kon bean curd, watery: Dow Faa Fa bean curd sticks: Faa Jook (or Joke) bean curd sticks, sweet: Tim Jook or Tiem Joke bean paste, red: Dow Sha (or Cha) bean paste, yellow: Wong Dow Sa beans, black: Woo Dow beans, black fermented: Dow See or Doe Shee beans, sweet black: Dow Sa beans, red: Hoang Dow bean sprouts, Mung: Gna (or Ngah) Choy bean sprouts, soy: Dow Gna (or Ngah) heche-de-mer: Hay Sum (or Sharm) beef: Ngow Yuk beef, white abdomen: Ngow Bark Nahm bird's nest: Yin War or Yeen Woh bird's nest, whole: Yin War Jon bitter melon: Foo Gaw (or Quar) broccoli, Chinese: Gai Lan or Guy Lon brown bean sauce: Min (or Mien) See Jeung ______________________________ cabbage, Chinese: Bok Choy cabbage, dried: Bok Choy Gawn (or Gon) cabbage, mustard: Gai (or Guy) Choy cabbage, Pickled: Horn Choy carp: Li Yee (or Yew) catsup: Fan Ker Jeung cheese, Chinese red: Nom Yee or Narm Yoo cheese, Chinese white: Faa Yee (or Yoo) chestnuts, dried: Loot Jee chicken: Guy or Gai chicken giblets: Guy Faa Chee chicken wing: Guy Yick chili sauce, Chinese: Lar Dew Din chives, Chinese: Gow Choy clams: Gup Guy clams, dried: Hing Yoke crab: Hwa or Hy crabmeat: Hwa Yuk or Hy Yoke curry: Gar Lay cuttlefish, dried: Muck Yee ______________________________ dragon's eyes: Loong Nan or Loan Ngon dragon's eyes, dried: Loong Nan Gawn duck: Opp duck liver, cured: Opp Geoke Bow duck, preserved: Y u Dim ( or Yo J urn ) Lop Opp duck, roast: Shew Opp duck, salted: Lop Opp ______________________________ eel: Shan Yee eggplant, Chinese: Bok Ker (or Quar) eggroll skins: Chuen Guen Pay eggs, preserved: Pay Don eggs, salted: Horn Don ______________________________ fish, dried: Horn Yee ( or Yew) fish's maw: Yee (or Yew) Toe Five Spices: Ng Heung (or Heung New) Fun flounder, salted: Yaw Dai Day flour, glutinous Rice: Naw May Fan (or Fun) flour, rice: Doug Mein Fan (or Fun) flour, water-chestnut: Mar Tie Fan (or Fun) fuzzy melon: Jeet Quar or Mo Gwa ______________________________ ginger root: Sang Geung (or Geong) ginger, preserved: Tong Geung ginger, red: Hoong Geung ginger, subgum: Subgurn Geung ginkgo nuts: Bok Gwar (or Gwa) ginseng root: Y un Sharrn ______________________________ ham, Smithfield: Gum Wah Tuey hoisin sauce: Hoy Sin (or Sein) Jeung ______________________________ kumquats: Kum Quat ______________________________ lamb: Yeung Y uk lettuce, Chinese: Wong N ga (or Lung Gna) Bok lichee nuts: Ly Chee or Lay Chee lily buds: Gum Jurn lily petals, dried: Bok Hop lobster: Lung (or Loong) Har long beans: Dow Gok loquats: Pay Pa Gwor lotus root: Lin Gow or Leen Ngow lotus root, dried: Lin Gow Gawn lotus seeds: Lin (or Leen) Gee ______________________________ matrimony vine: Gow Gay melon seeds: Quar (or Gwa) Gee mung peas: Look Dow mushrooms, black dried: Dong Koo or Doong Goo or Tung Kuo mushrooms, button: Moo Goo mushrooms, cloud ear: Wun (or Won) Yee mushrooms, cloud ear, tough: Mook (or Mok) Yee mushrooms, grass: Cho Cook (or Koo) mushrooms, snow fungus: Sewt Yee ______________________________ noodles: Mein noodles, dried egg: Gawn Don Mein noodles, fresh egg: Don Mein ( or Meen) noodles, peastarch: Fun See (or Shee) noodles, rice-flour: May (or Mai) Fun noodles, rice (sticks) : Sha Ho Fun noodles, seaweed: Yang Fun noodles, wheat-flour: Mein Fun ______________________________ oil, peanut: Far Sung Yow oil, sesame: J ee Ma Yo (or Yow ) okra, Chinese: Sing Quar (or Gwa) olives, dried: Lorn (or Larm) Gok onion sprouts, dried: Chung Choy oyster sauce: Ho Yo (or Yau) Jeung oysters, dried: Ho See (or She) Cawn ______________________________ parsley, Chinese: Een Sigh peanuts: Far Sang (or Sung) pepper, anise: Far J ui (or J eel) pepper, black: Woo J 00 Fun pepper, Chinese red: Far Joo pepper, Szechwan: Hwa Jo pickles, Chinese: Char Quar Kan pig, roast: Siew Cee Y uk plum sauce: So Moy (or Shuen Mooey) Jeung pomelo: Porn Elow pork, roast: Char Shew or Ta Siew ______________________________ red bean sauce: Saang See (or Sharng She) Jeung red berries: Gay (or Go) Jee red dates: Hoong Jo rice, cooked: Fan rice, glutinous: Naw May ______________________________ sausage, Chinese: Lop Chong sausage, liver: Gum Gnun Yuen scallions, pickled: Kew Tow scallops, dried: Gong Yu Chee seaweed, dried: Gee Choy seaweed, hair: Faht Choy sesame paste: Jee Ma Jeung sesame seeds: J ee Ma shark's fins: Yu Chee shrimp: Har shrimp chiPs: Har Peen shrimp, dried large: Har Gawn shrimp, dried small: Har Mi (or May) shrimp sauce: Horn Har Jeung snow peas: Ho Lon Dow soy fam: Yewn She Jeung soy sauce: See Yu or Shee Yau or Sho Yu soy sauce, light: Sang Chau soy sauce, dark: Chow Yau or Cho Yo soy sauce, heavy: See (or Jeow) Yau squab: Bok Opp squash, bottle: Foo Lao Quar (or Gwa) squash, Chinese: Fon Quar (or Gwa) squid, dried: Dew Peen squid, fresh: Yo Yee ( or Yew) sugar, rock: Bing (or Bung) Tong sweet root: Why Shon ______________________________ tangerine peel, dried: Gor (or Gwaw) Pay taro: Woo Tow tea: Cha tea (black): Hung Cha tea (green): Ching Cha tea melon: Cha Quar (or Gwa) ten-flavored sauce: Subgum J eung turnips, Chinese: Lo (or Lor) Bok turnips, dried: Choy Pin ______________________________ vinegar, rice (black) : Hak Mi Cho vinegar, rice (red): Jit Cho vinegar, rice (white): Bok Cho ______________________________ water chestnuts: Mar (or Mah) Tie water cress: Gwa Jee Choy winter melon: Doong Quar (or Gwa) wanton skins: Won Ton Pay ______________________________ CHINESE COOKING TERMS boil: Po or Bo braise: Min or Mun deep-fry: Jow roast: Shu or Siew sauté: Lok slow-cook (red): Hoong Shu (or Shew) steam (wet) : Jing steam (dry) : Dunn stir-fry: Chow or Chau ______________________________ CUTTING TERMS dice (chunks) : Kar dice (cubes): Ding mince: Soong mince (to a pulp) : Y oong shred: See slice: Pan or Peen ______________________________ KITCHEN EQUIPMENT chopsticks (bamboo) : Fi Gee cleaver-knife (big): Die Doh cleaver-knife (small) : Choy Doh cutting board: Jurn (or Jahrn) Bahn ladle: Siou Hok (or H uak) skillet: Wok spatula: Wok Chan or \Vok Lay steamer, bamboo: Jing Loong ______________________________ MISCELLANEOUS assorted vegetables: Quar Choy boneless: Wor buns, steamed: Bau congee: J oak custard (steamed eggs): Jing Don dried: Lop many precious mixture: Subgum* morsels: Kew pastry savories (tea lunch) : Deem Sum patties, pork: Shu My or Shew My soup: Tang or Tong spareribs: Pai Goat (or Guk) spareribs, barbecued: Su Pai Goat stuffed: Young sweet-and-pungent: Tiem Shuen * Means "miscellaneous ornament," and is usually applied to dishes which include many vegetables in small amounts. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. |
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