123 Dishes

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Beef offal

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Bon bon chicken

Bang bang chicken (chinese: 棒棒雞; pinyin: bàng bàng jī; lit. 'bang-bang chicken'), also known by variant names such as bam bam chicken or bon bon chicken, is a popular chicken dish in chinese cuisine. the name bang bang chicken is derived from the manner in which the meat is tenderized using a stick or hammer.

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Braised bamboo shoots

Braised spring bamboo shoots

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Braised chicken with chestnuts

Stir fried chicken with chestnuts

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Braised lamb

Lamb braised with vegetables, bamboo, chili peppers

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Braised mushrooms

Stir fried mushrooms, jizong mushrooms, shiitake mushrooms

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Braised noodles

Noodle soup with meat, vegetables

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Brisket

Brisket is a cut of meat from the breast or lower chest of beef or veal. the beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. the brisket muscles include the superficial and deep pectorals. as cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. this requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. according to the random house dictionary of the english language, second edition, the term derives from the middle english brusket which comes from the earlier old norse brjósk, meaning cartilage. the cut overlies the sternum, ribs, and connecting costal cartilages.

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Buddah's delight

Buddha's delight, often transliterated as luóhàn zhāi, lo han jai, or lo hon jai, is a vegetarian dish well known in chinese and buddhist cuisine. it is sometimes also called luóhàn cài (simplified chinese: 罗汉菜; traditional chinese: 羅漢菜). the dish is traditionally enjoyed by buddhist monks who are vegetarians, but it has also grown in popularity throughout the world as a common dish available as a vegetarian option in chinese restaurants. the dish consists of various vegetables and other vegetarian ingredients (sometimes with the addition of seafood or eggs), which are cooked in soy sauce-based liquid with other seasonings until tender. the specific ingredients used vary greatly both inside and outside asia.

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Cai poh neng

Preserved radish omelette

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Cap cai

Cap cai, sometimes spelled cap cay, (chinese: 雜菜; pinyin: zácài; pe̍h-ōe-jī: cha̍p-chhài; lit. 'mixed vegetables') is the hokkien-derived term for a popular chinese indonesian and peranakan stir-fried vegetable dish that originates from fujian cuisine.various vegetables such as cauliflower, cabbage, chinese cabbage, napa cabbage, carrot, baby corn, mushrooms, and leeks are chopped and stir-fried in a wok with small amount of cooking oil and water. chopped garlic and onion with salt, sugar, soy sauce, ang ciu chinese cooking wine and oyster sauce are added for flavour. the liquid sauces are thickened using corn starch.cap cai can be made as a vegetarian dish, or mixed with meats such as chicken, liver or gizzard, beef, fish, shrimp or cuttlefish, and slices of beef or fish bakso (meatballs). the type and numbers of vegetables differ according to recipe variations and the availability of vegetables in each household, but the most common vegetables in simple cap cai are cauliflower, cabbage and carrot.

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Chai tow kway

Chai tow kway (min nan chinese: chhài-thâu-koé) is a common dish or dim sum of teochew cuisine in chaoshan, china. it is also popular in indonesia, singapore, malaysia, thailand, taiwan and vietnam, consisting of stir-fried cubes of radish cake.

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Chap chai

Japchae (잡채; 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in korean cuisine. japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, mushrooms, and seasoned with soy sauce and sesame oil.once a royal dish, japchae is now one of the most popular traditional celebration dishes, often served on special occasions, such as weddings, birthdays (especially dol, the first birthday, and hwangap, the sixtieth), and holidays. it is also popular at banquets, parties, and potlucks, due to the ease of bulk preparation and flexible serving: japchae can be served warm, at room temperature, or cold from the refrigerator, and can be eaten freshly made or the day after.japchae is commonly served as a banchan (side dish), though it may also be eaten as a main dish. it is sometimes served on a bed of rice: with rice, it is known as japchae-bap (잡채밥).

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Char hor fun

Rice vermicelli and flat rice noodles with shrimp, pork, scallops, fish cake, beef

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Char siu

Char siu (chinese: 叉燒; pinyin: chāshāo; cantonese yale: chāsīu) is a cantonese style of barbecued pork. it is eaten with rice, or used as an ingredient for noodle dishes or stir fries, or as a filling for chasiu baau. five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. it is classified as a type of siu mei (燒味), cantonese roasted meat.

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Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

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Chop suey

Chop suey () is a dish in american chinese cuisine and other forms of overseas chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. it is typically served with rice but can become the chinese-american form of chow mein with the substitution of stir-fried noodles for rice. chop suey has become a prominent part of american chinese cuisine, filipino cuisine, canadian chinese cuisine, german chinese cuisine, indian chinese cuisine, and polynesian cuisine. in chinese indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

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Chow mein

Chow mein ( and , simplified chinese: 炒面; traditional chinese: 炒麵; pinyin: chǎomiàn) is a dish of chinese stir-fried noodles with vegetables and sometimes meat or tofu. over the centuries, variations of chaomian were developed in many regions in china; there are several methods of frying the noodles and a range of toppings can be used. it was introduced in other countries by chinese immigrants. the dish is popular throughout the chinese diaspora and appears on the menus of most chinese restaurants abroad. it is particularly popular in india, nepal, the uk, and the us.

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Chuan

Chuan (chinese: 串, dungan: чўан, pinyin: chuàn, "kebab"; uighur: كاۋاپ, кавап, "kawap"), especially in the north-east of china referred to as chuan'r (chinese: 串儿), are small pieces of meat roasted on skewers. chuan originated in the xinjiang region of china. it has been spread throughout the rest of the country, most notably in beijing, tianjin, jinan and jilin, where it is a popular street food. it is a product of the chinese islamic cuisine of the uyghur people and other chinese muslims.

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Clay pot rice

Claypot rice (chinese: 煲仔飯; jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a chinese traditional dinner eaten widely in guangdong in southern china as well as the chinese communities of indonesia, singapore and thailand.the rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. the rice develops a crust similar to that in korean dolsot bibimbap or iranian “tahdig” and spanish paella. it is commonly served with chicken, chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options. traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. some places serve it with thick, sweetened soy sauce and sometimes dried salted fish. due to the time-consuming method of preparation and slow-cooking in a claypot, customers may have to wait a period of time (typically 15–30 minutes) before the dish is ready.

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Congee

Congee or conjee ( kon-jee) is a type of rice porridge or gruel eaten in asian countries. it can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, it is typically served as a meal on its own, especially for people who are ill. names for congee are as varied as the style of its preparation, though one common aspect amongst all of them it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.

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Coq au vin

Coq au vin (; french: [kɔk o vɛ̃], "rooster/cock with wine") is a french dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. a red burgundy wine is typically used, though many regions of france make variants using local wines, such as coq au vin jaune (jura), coq au riesling (alsace), coq au pourpre or coq au violet (beaujolais nouveau), coq au champagne, etc.

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Cumin lamb

Stir fried, with noodles, skewered, used in dumplings

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Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Dandan noodles

Dandan noodles or dandanmian (simplified chinese: 担担面; traditional chinese: 擔擔麵), literally "carrying-pole noodles", is a noodle dish originating from chinese sichuan cuisine. it consists of a spicy sauce usually containing preserved vegetables (often including zha cai (榨菜), lower enlarged mustard stems, or ya cai (芽菜), upper mustard stems), chili oil, sichuan pepper, minced pork, and scallions served over noodles. the dish can either be served dry or as a noodle soup. the dandanmian originated in chengdu, the capital of sichuan province. the original dish is served with no soup in a small bowl covered in a mala meat sauce and pickled vegetables, with peanuts and spring onions served on top. the soup variant is from hong kong and is more widespread across the rest of china but it is uncommon in sichuan itself where the authentic style dominates. sesame paste or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the american chinese style of the dish. in this case, dandanmian is considered as a variation of ma jiang mian (麻醬麵), sesame sauce noodles, although ma jiang mian usually refers to a specific shanghainese dish.

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Dim sum

Dim sum (traditional chinese: 點心; simplified chinese: 点心; pinyin: diǎnxīn; cantonese yale: dím sām) is a large range of small chinese dishes that are traditionally enjoyed in restaurants for brunch. most modern dim sum dishes originated in china and are commonly associated with cantonese cuisine, although dim sum dishes also exist in other chinese cuisines. in the tenth century, when the city of guangzhou (canton) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called yum cha, or "drink tea" meals. yum cha includes two related concepts. the first is "yat jung leung gin" (一盅兩件), which translates literally as "one cup, two pieces". this refers to the custom of serving teahouse customers two pieces of delicately made food items, savory or sweet, to complement their tea. the second is dim sum (點心) and translates literally to "touching heart", the term used to designate the small food items that accompanied the tea drinking. teahouse owners gradually added various snacks called "dim sum" to their offerings. the practice of having tea with dim sum eventually evolved into the modern yum cha (brunch). cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in guangzhou. cantonese dim sum was based originally on local foods. as dim sum continued to develop, chefs introduced influences and traditions from other regions of china.there are over one thousand dim sum dishes in existence today. some estimates claim that there are at least two thousand types of dim sum, though only about forty to fifty types are commonly sold outside of china. cantonese dim sum has a very broad range of flavors, textures, cooking styles and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks.dim sum restaurants typically have a wide variety of dishes, usually totaling several dozen. the tea is very important, just as important as the food. many cantonese restaurants serve dim sum as early as five in the morning, while more traditional restaurants typically serve dim sum until mid-afternoon. dim sum restaurants have a unique serving method where servers offer dishes to customers from steam-heated carts. it is now commonplace for restaurants to serve dim sum at dinner time and sell various dim sum items a la carte for takeout. in addition to traditional dim sum, some chefs also create and prepare new fusion-based dim sum dishes. there are variations designed for visual appeal on social media, such as dumplings and buns made to resemble animals, that also exist.

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Drunken chicken

Chicken is marinated in a broth containing shaoxing wine, then poached, serve cold

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Economy rice

Economy rice or economic rice (chinese: 经济饭; pinyin: jīngjì fàn) is a type of food or food stall serving many dishes accompanied by rice, commonly found in hawker centres, street vendors or food courts in malaysia, singapore, indonesia, thailand, and vietnam. in singapore, it is commonly known as cai png, from the hokkien 菜饭; cài fàn; chhài-pn̄g. economy rice stalls typically consist of a case containing anywhere from 10-15 troughs of cooked food, including meat, vegetables, eggs and tofu dishes. customers select any combination of these dishes, which are served accompanied by a portion of steamed white rice. in singapore, it is more common to find the food on open troughs kept warm by hot water and an electric heater below.

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Fen zheng rou

Pork is coated with rice flour, then steamed, may also use other meats such as beef, lamb

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Fried chicken

Fried chicken, also known as southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. the breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. broiler chickens are most commonly used. the first dish known to have been deep fried was fritters, which were popular in the european middle ages. however, the scottish were the first europeans to deep fry their chicken in fat (though without seasoning). meanwhile, many west african peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). scottish frying techniques and west african seasoning techniques were combined by enslaved africans and african-americans in the american south.

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Gai fan

Gaifan (simplified chinese: 盖饭; traditional chinese: 蓋飯; pinyin: gàifàn; wade–giles: kai-fan; lit. 'topped rice') or gaijiaofan (盖浇饭; 蓋澆飯; gàijiāofàn; kai-chiao-fan; 'topping on rice') is a type of dish in chinese cuisine typically offered in low-cost establishments. it consists of a fish, meat, or vegetable topping served over rice. the dish can be either freshly cooked or previously cooked, such as char siu. according to the commentary to the classic of rites, gaifan can be dated back to western zhou. throughout the tang dynasty, gaifan was served during the banquets of newly promoted officials.

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Grilled squid

A squid is a mollusc with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder decapodiformes. like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. they are mainly soft-bodied, like octopuses, but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin. squid diverged from other cephalopods during the jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. they play an important role in the open water food web. the two long tentacles are used to grab prey and the eight arms to hold and control it. the beak then cuts the food into suitable size chunks for swallowing. squid are rapid swimmers, moving by jet propulsion, and largely locate their prey by sight. they are among the most intelligent of invertebrates, with groups of humboldt squid having been observed hunting cooperatively. they are preyed on by sharks, other fish, sea birds, seals and cetaceans, particularly sperm whales. squid can change colour for camouflage and signalling. some species are bioluminescent, using their light for counter-illumination camouflage, while many species can eject a cloud of ink to distract predators. squid are used for human consumption with commercial fisheries in japan, the mediterranean, the southwestern atlantic, the eastern pacific and elsewhere. they are used in cuisines around the world, often known as "calamari". squid have featured in literature since classical times, especially in tales of giant squid and sea monsters.

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Guo bao rou

Crispy sweet and sour pork

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Guotie

Jiaozi (chinese: 餃子; [tɕjàʊ.tsɨ] (listen)) are chinese dumplings commonly eaten in china and other parts of east asia. jiaozi are folded to resemble chinese sycee and have great cultural significance attached to them within china. jiaozi are one of the major dishes eaten during the chinese new year throughout northern china and eaten all year round in the northern provinces. though considered part of chinese cuisine, jiaozi are popular in other parts of east asia and in the western world, where a fried variety is sometimes called potstickers in north america and chinese dumplings in the uk. the english-language term "potsticker" is a calque of the mandarin word "guotie" (鍋貼). potsticker was used by buwei yang chao and her husband yuen ren chao in the book how to cook and eat in chinese, which was first published in 1945. in northern china, however, "guotie" specifically refers to a type of pan-fried jiaozi with its ends left open rather than just any pan-fried jiaozi. jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. finished jiaozi can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo), pan fried (jiān jiǎo), or deep fried (zhà jiǎo), and are traditionally served with a black vinegar and sesame oil dip. they can also be served in a soup (tāng jiǎo).

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Hong shao rou

Red braised pork belly or hong shao rou (simplified chinese: 红烧肉; traditional chinese: 紅燒肉; pinyin: hóngshāoròu) is a classic pork dish from mainland china, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. the pork belly is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. the dish has a melt-in-the-mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. it is generally served with steamed rice and dark green vegetables, often over holidays. the dish is often prepared with hard-boiled chicken eggs or vegetables, which are used to soak up the juices from the recipe.many chinese provinces have slightly different versions, but the hunanese one (often called "mao's family style red braised pork" (chinese: 毛氏紅燒肉; pinyin: máo shì hóngshāoròu)) is often said to have been one of chairman mao's favorite dishes, and is served at the many hunan restaurants across china specializing in so called "mao-style cuisine". the popularity of the dish has led the hunan provincial government to codify the recipe of the dish, in particular deciding that only meat of the celebrated ningxiang breed of pig should be used in authentic hongshao rou.

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Hongshao dofu

Braised tofu, tofu and vegetables braised in soy sauce, sugar, sesame oil, garlic, wine

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Hor fun

Shahe fen (沙河粉), or simply he fen (河粉), is a type of wide chinese noodle made from rice. its minnan chinese name, translated from the mandarin 粿條 (guotiao), is adapted into alternate names which are widely encountered in southeast asia, such as kway teow, kwetiau, and kuetiau. shahe fen is often stir fried with meat and/or vegetables in a dish called chao fen (炒粉; pinyin: chǎo fěn). while chao fen is a transliteration of mandarin, chow fun from cantonese (see the main article at beef chow fun) is the name most often given to the dish in chinese restaurants in north america.

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Hot pot

Hot pot or hotpot (simplified chinese: 火锅; traditional chinese: 火鍋; pinyin: huǒguō; lit. 'fire pot'), also known as soup-food or steamboat, is a cooking method that originated in china. a heat source on the dining table keeps a pot of soup stock simmering, and a variety of chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.

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Jiaozi

Jiaozi (chinese: 餃子; [tɕjàʊ.tsɨ] (listen)) are chinese dumplings commonly eaten in china and other parts of east asia. jiaozi are folded to resemble chinese sycee and have great cultural significance attached to them within china. jiaozi are one of the major dishes eaten during the chinese new year throughout northern china and eaten all year round in the northern provinces. though considered part of chinese cuisine, jiaozi are popular in other parts of east asia and in the western world, where a fried variety is sometimes called potstickers in north america and chinese dumplings in the uk. the english-language term "potsticker" is a calque of the mandarin word "guotie" (鍋貼). potsticker was used by buwei yang chao and her husband yuen ren chao in the book how to cook and eat in chinese, which was first published in 1945. in northern china, however, "guotie" specifically refers to a type of pan-fried jiaozi with its ends left open rather than just any pan-fried jiaozi. jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. finished jiaozi can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo), pan fried (jiān jiǎo), or deep fried (zhà jiǎo), and are traditionally served with a black vinegar and sesame oil dip. they can also be served in a soup (tāng jiǎo).

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Jing jiang rou si

Jingjiang rousi (simplified chinese: 京酱肉丝; traditional chinese: 京醬肉絲; pinyin: jīngjiàng ròusī), or sauteed shredded pork in sweet bean sauce, is a traditional dish in beijing. its main ingredient is pork tenderloin, which is stir-fried with soya paste or sweet soya paste for flavour. the dish is served with shredded leek (only using its white stalk) and doupi (dried tofu layer) to wrap. a vegetarian variant uses fried tofu puffs in place of pork. it may be prepared and consumed wrapped in doupi, or rarely with bing. some versions are prepared using hoisin sauce.

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Laba congee

Laba congee (simplified chinese: 腊八粥; traditional chinese: 臘八粥; pinyin: làbā zhōu, also simplified chinese: 八宝粥; traditional chinese: 八寶粥; pinyin: bābǎozhōu) (also called eight treasure congee in english) is a chinese ceremonial congee dish eaten on the eighth day of the twelfth month in the chinese calendar.the day on which it is traditionally eaten is commonly known as the laba festival. the earliest form of this dish was cooked with red beans and has since developed into many different kinds. it is mainly made up of many kinds of rice, beans, peanuts, dried fruit, lotus seeds, etc. depending on region-based variations in china, it can also include tofu, potato, meat and vegetables.

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Laobing

Laobing (also: luobing; chinese: 烙餠; pinyin: làobǐng, lùobǐng) is a type of unleavened flatbread popular in parts of northern china, including beijing. it is sometimes referred to as a chinese pancake. laobing can be the size of a large pizza, about one centimeter thick, and is doughy and chewy in texture. the bing is made by pan frying a rolled and layered unleavened dough consisting of salt, flour, and water. most laobing are plain, although some have scallions or brown sugar inside the pastry. laobing is usually cut into slices and served as a staple food, or can be stir-fried with meat and vegetables to make chaobing (stir-fried chinese pancakes).

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Laziji

Laziji (simplified chinese: 辣子鸡; traditional chinese: 辣子雞; pinyin: làzijī; lit. 'spicy chicken') is a dish of sichuan cuisine. it is a stir-fried dish, which consists of marinated then deep-fried pieces of chicken, dried sichuan chilli peppers, spicy bean paste, sichuan peppers, garlic, and ginger.toasted sesame seeds and sliced spring onions are often used to garnish the dish. diners use chopsticks to pick out the pieces of chicken, leaving the chilies in the bowl.laziji originated near geleshan in chongqing, where restaurateurs used small free-range chickens from nearby farms. this poultry became a signature export for geleshan.

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Liangfen

Liangfen (simplified chinese: 凉粉; traditional chinese: 涼粉; pinyin: liángfěn; lit. 'cold powder'), also spelled liang fen, is a chinese legume dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. it is most popular in northern china, including beijing, gansu, and shaanxi, but may also be found in sichuan and qinghai. in tibet and nepal it is called laping and is a common street vendor food. in kyrgyzstan it is an ingredient in a noodle dish called ashlan fu.liangfen is generally white or off-white in color, translucent, and thick. it is usually made from mung bean starch, but may also be made from pea or potato starch. in western china, the jelly-like seeds of plantago major were formerly also used. the starch is boiled with water and the resulting sheets are then cut into thick strips.liangfen is generally served cold. the liangfen strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil. in lanzhou it is often served stir fried. in sichuan, a spicy dish called chuanbei liangfen is particularly popular (see photo above).similar foods include the korean muk made with buckwheat, mung bean, or chestnut starch and japanese tokoroten.jidou liangfen, a similar dish from the yunnan province of southwest china, is made from chick peas rather than mung beans. it is similar to burmese tofu salad. in northeast china, it is called lapi (拉皮) and is served mixed with julienned vegetables.

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Lo mein

Lo mein (traditional chinese: 撈麵/撈麪; simplified chinese: 捞面; cantonese yale: lou1 min6; pinyin: lāo miàn) is a chinese dish with egg noodles. it often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. it might also be served with wontons (called húntun 餛飩/馄饨 in mandarin) although wontons are usually a soup ingredient. it can also be eaten with just vegetables. traditionally this is a dry variation of noodle soup. the soup is simply separated from the noodles and other ingredients and served on the side.