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: Sliced Pork with Bean Curd and Vegetable Soup (2-4) · Mixed Seafood & Bean Curd Soup (2-4) · Assorted Seafood and Bean Curd.
Congee: Rice simmered in a large volume of water or stock until it breaks down into a thick, savory porridge. Served plain with pickles and fried crullers, or with sliced fish, preserved egg and pork, or chicken stirred in. A breakfast, late-night and sick-day staple. On this menu as: Casserole Congee · Congee with Pork & Preserved Egg · Congee with Sliced Beef.
Fish-fragrant (yu xiang): A Sichuan seasoning of pickled chili, garlic, ginger, scallion, sugar and vinegar, originally used for fish and now most famous on eggplant and shredded pork. There is no fish in it; "in garlic sauce" on American-Chinese menus is usually this flavor profile. On this menu as: Sautéed Squid with Hot Garlic Sauce · Sautéed Jumbo Shrimp and Scallop with Hot Garlic Sauce · Sautéed Jumbo Shrimp with Hot Garlic Sauce.
Jellyfish salad: Shredded, brined jellyfish rinsed and dressed with sesame oil, vinegar and a little chili. It has almost no flavor of its own; the appeal is the cool, crunchy-snappy texture. A standard cold plate at Cantonese banquets and Shanghai appetizer tables. On this menu as: Cold Jelly Fish · Sliced Cold Meat with Jelly Fish · Jelly Fish, Cold Cut & Crispy Pork Intestine.
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 / Noodles · House Special Fried Rice · Shrimp Fried Rice.
Lo mein: Soft, thick egg noodles boiled and then tossed, not fried, with sauce, vegetables and a protein. Where chow mein is about crispness, lo mein is about slippery, sauce-coated noodles. On this menu as: Chicken Lo Mein · Beef Lo Mein · Shrimp Lo Mein.

How these dishes compare

Fried ricetypically $13.99 across 410 menus
Egg rolltypically $7.28 across 315 menus
Wontontypically $9.99 across 278 menus
Hot and sour souptypically $7.95 across 221 menus
Sweet and sourtypically $15.95 across 197 menus
Wonton souptypically $9.99 across 188 menus
Kung paotypically $16 across 183 menus
Potstickerstypically $10 across 179 menus

Tai Lake Seafood Restaurant on our other sites

WokMenusChinese menus, with a glossary of Chinese dishes

Tai Lake Seafood Restaurant

Menu

Appetizer

Soup

Shark's Fin Soup & Abalone

Seafood

Fish

Lobster and Shrimp

Beef

Four Season Casseroles

Pork

Season Special

Chicken, Duck & Squab

Vegetable & Bean Curd

Fried Rice / Noodles

Casserole Congee

House Special

How these dishes compare

Tai Lake Seafood Restaurant on our other sites

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