Tokyo
Bangkok
Seoul
Singapore
Chinese Menu Decoder: Dishes, Dim Sum & Terms Explained (2026)
Chinese menus can intimidate even seasoned travelers with their mix of poetic names, regional dialects, and unfamiliar ingredients. The most useful thing to know: dishes are typically named by cooking method + main ingredient, so cracking that code unlocks half the menu.
Essential dishes
| Term (romanized) | Script | What it is |
|---|---|---|
| Kung Pao Chicken | 宫保鸡丁 | Sichuan stir-fry with chicken, peanuts, dried chilies, and a sweet-savory sauce |
| Mapo Tofu | 麻婆豆腐 | Soft tofu in spicy, numbing Sichuan pepper sauce with minced pork |
| Xiaolongbao | 小笼包 | Steamed soup dumplings filled with pork and hot broth |
| Char Siu | 叉烧 | Cantonese barbecued pork with a glossy red glaze |
| Congee | 粥 | Rice porridge, served plain or with toppings like century egg or pork |
| Dan Dan Noodles | 担担面 | Sichuan noodles in spicy sesame-chili sauce with ground pork |
| Peking Duck | 北京烤鸭 | Crispy roasted duck served with thin pancakes, scallions, and hoisin sauce |
| Chow Mein | 炒面 | Stir-fried noodles with vegetables and optional meat |
| Hot Pot | 火锅 | Communal simmering broth for cooking raw meats, vegetables, and noodles at the table |
| Jiaozi | 饺子 | Boiled or pan-fried dumplings, typically filled with pork and cabbage |
| Sweet and Sour Pork | 咕咾肉 | Deep-fried pork in tangy-sweet sauce with peppers and pineapple |
Cooking methods & terms
| Term | Meaning |
|---|---|
| Chao (炒) | Stir-fried over high heat |
| Zheng (蒸) | Steamed |
| Shao (烧) | Braised or stewed |
| Kao (烤) | Roasted or grilled |
| Zha (炸) | Deep-fried |
| Hong Shao (红烧) | Red-braised in soy sauce |
| Gan Bian (干煸) | Dry-fried until crispy |
| Tang (汤) | Soup |
How to order
- Chinese meals are shared family-style, so order one dish per person plus rice or noodles to stretch the meal
- Spice levels aren’t always marked—Sichuan and Hunan dishes default to hot, while Cantonese cooking runs mild
- Specify “bu yao la” (不要辣) for no spice, or “wei la” (微辣) for mild heat when ordering
- Vegetarians should ask for “su” (素) dishes, but watch for oyster sauce and chicken stock in supposedly meatless preparations
- Tea arrives automatically at most restaurants and counts as part of the meal, not an extra
FAQ
How spicy is Chinese food really?
Depends entirely on the region. Sichuan and Hunan cuisines bring serious heat with both chili peppers and numbing Sichuan peppercorns, while Cantonese and Shanghainese cooking stays gentle. If the menu lists a province, that’s the clue.
Are there good vegetarian options?
Buddhist temple cuisine offers elaborate vegetable dishes, and most menus include tofu and vegetable stir-fries. The catch: many “vegetarian” dishes contain fish sauce, oyster sauce, or meat-based stock unless specifically marked as su cai (素菜).
What’s the one dish everyone should try?
Xiaolongbao delivers the full experience—technique, flavor, and the small thrill of not burning your mouth on the soup inside. They’re available everywhere from street stalls to fancy restaurants.
The beauty of Chinese menus is that once the pattern clicks, the whole country opens up—so what’s stopping anyone from ordering something new tonight?
