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: Congee 生滾粥 · Pig Kidney & Liver Congee · Fish Congee.
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: Marinated Tofu · Preserved Egg with Tofu · Tofu Seafood Soup.
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: Seafood Fried Rice with X.O. Sauce · Fried Rice with Chili · Yang Chow Fried Rice.
Black bean sauce: Salted, fermented soybeans (douchi), mashed with garlic and ginger into a pungent, savory sauce. Classic with clams, spare ribs, bitter melon and beef with peppers. On this menu as: Fish Fillet in Black Bean Sauce · Spare Ribs with Black Bean Sauce Noodle Soup · Spare Ribs in Black Bean Sauce with Rice.
Salt-and-pepper: A Cantonese fry technique: squid, shrimp, pork chops or tofu dusted in starch, deep-fried, then tossed in a hot wok with salt, white pepper, garlic, scallion and sliced fresh chili. Light, crisp and only mildly hot. On this menu as: Salt & Pepper Chicken Wings · Salt & Pepper Pork Chop · Salt & Pepper Shrimp.
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: Jellyfish with Aged Vinegar · Stir-Fried Jellyfish with Fish Cake & Greens · Sautéed Jellyfish.

How these dishes compare

Fried ricetypically $13.99 across 421 menus
Wontontypically $9.99 across 292 menus
Hot and sour souptypically $7.95 across 223 menus
Sweet and sourtypically $15.95 across 202 menus
Kung paotypically $15.99 across 193 menus
Wonton souptypically $9.99 across 190 menus
Mapo tofutypically $15.95 across 179 menus
Char siutypically $8.50 across 167 menus

The Noodle on our other sites

WokMenusChinese menus, with a glossary of Chinese dishes

The Noodle

Menu

BBQ

Appetizer

House Soup

Chicken

Beef & Lamb

Pork

Seafood

Vegetable & Tofu 蔬菜・豆腐

Casserole 煲仔

Congee 生滾粥

Noodle Soup / Lo Mein 湯粉麵・撈麵

Rice Dishes 飯類

Pan-Fried Noodles 炒粉麵

Custom Noodle Soup 魚湯米線

Steamed Rice Noodle 拉布粉

How these dishes compare

The Noodle on our other sites

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