Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: Fried Rice with Mustard Green Shoots · Fried Rice with Shredded Duck · Shrimp Fried Rice with Chinese Sausage.
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Thousand-Year Egg and Tofu Rolls · Spicy and Sour Tofu Pudding · Ma Po Tofu.
Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Okra with Sichuan Pepper Sauce · Sichuan Pickled Vegetables · Sichuan Cold Noodles.
Dim sum: The Cantonese tradition of small steamed, fried and baked plates (dumplings, buns, rice rolls, ribs) eaten with tea, usually from mid-morning to early afternoon. Dishes are priced by plate size (small, medium, large, special), so a table of four can try a dozen things for the cost of two entrées. On this menu as: Homemade Dim Sum.
Potstickers: Crescent-shaped dumplings (jiaozi) pan-fried on one side until crisp, then steamed in the same pan so the tops stay tender. Boiled versions of the same dumpling are usually listed as "boiled dumplings" or shui jiao; the fillings (pork and cabbage, pork and chive, shrimp, or vegetable) are the same. On this menu as: Pork Potstickers · Vegetable Potstickers.
Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Wonton Soup with Chicken Broth · Poached Wontons in Chili Sauce.

How these dishes compare

Fried ricetypically $13.99 across 402 menus
Wontontypically $9.99 across 267 menus
Baotypically $8.98 across 197 menus
Sweet and sourtypically $15.50 across 192 menus
Wonton souptypically $9.97 across 186 menus
Kung paotypically $16 across 179 menus
Potstickerstypically $10 across 177 menus
Mapo tofutypically $15.95 across 162 menus

Birds of a Feather on our other sites

WokMenusChinese menus, with a glossary of Chinese dishes

Birds of a Feather

Menu

Cold Appetizers

Homemade Dim Sum

Entrée

Vegetables

Rice

Dessert

Lunch Special (12–4:30pm Mon–Fri, incl. white rice)

Beverages

How these dishes compare

Birds of a Feather on our other sites

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