24- CHINESE TERMINOLOGY

Steps:

• abalone: Bow Yee or Bau Yew abalone, dried: Bow Yee Gawn agar-agar: Tai Choy Go anise, star: Bot Gok ______________________________bacon, Chinese: Lop Yuk or Lop May bamboo shoots: J ook Sun (or Soon) bamboo shoots, pickled: Sun (or Soon) Yee bean curd: Dow (or Dau) Foo bean curd, deep-fried: Dow Foo Pok bean curd, spiced: Dow Foo Kon bean curd, watery: Dow Faa Fa bean curd sticks: Faa Jook (or Joke) bean curd sticks, sweet: Tim Jook or Tiem Joke bean paste, red: Dow Sha (or Cha) bean paste, yellow: Wong Dow Sa beans, black: Woo Dow beans, black fermented: Dow See or Doe Shee beans, sweet black: Dow Sa beans, red: Hoang Dow bean sprouts, Mung: Gna (or Ngah) Choy bean sprouts, soy: Dow Gna (or Ngah) heche-de-mer: Hay Sum (or Sharm) beef: Ngow Yuk beef, white abdomen: Ngow Bark Nahm bird's nest: Yin War or Yeen Woh bird's nest, whole: Yin War Jon bitter melon: Foo Gaw (or Quar) broccoli, Chinese: Gai Lan or Guy Lon brown bean sauce: Min (or Mien) See Jeung ______________________________cabbage, Chinese: Bok Choy cabbage, dried: Bok Choy Gawn (or Gon) cabbage, mustard: Gai (or Guy) Choy cabbage, Pickled: Horn Choy carp: Li Yee (or Yew) catsup: Fan Ker Jeung cheese, Chinese red: Nom Yee or Narm Yoo cheese, Chinese white: Faa Yee (or Yoo) chestnuts, dried: Loot Jee chicken: Guy or Gai chicken giblets: Guy Faa Chee chicken wing: Guy Yick chili sauce, Chinese: Lar Dew Din chives, Chinese: Gow Choy clams: Gup Guy clams, dried: Hing Yoke crab: Hwa or Hy crabmeat: Hwa Yuk or Hy Yoke curry: Gar Lay cuttlefish, dried: Muck Yee ______________________________dragon's eyes: Loong Nan or Loan Ngon dragon's eyes, dried: Loong Nan Gawn duck: Opp duck liver, cured: Opp Geoke Bow duck, preserved: Y u Dim ( or Yo J urn ) Lop Opp duck, roast: Shew Opp duck, salted: Lop Opp ______________________________eel: Shan Yee eggplant, Chinese: Bok Ker (or Quar) eggroll skins: Chuen Guen Pay eggs, preserved: Pay Don eggs, salted: Horn Don ______________________________fish, dried: Horn Yee ( or Yew) fish's maw: Yee (or Yew) Toe Five Spices: Ng Heung (or Heung New) Fun flounder, salted: Yaw Dai Day flour, glutinous Rice: Naw May Fan (or Fun) flour, rice: Doug Mein Fan (or Fun) flour, water-chestnut: Mar Tie Fan (or Fun) fuzzy melon: Jeet Quar or Mo Gwa ______________________________ginger root: Sang Geung (or Geong) ginger, preserved: Tong Geung ginger, red: Hoong Geung ginger, subgum: Subgurn Geung ginkgo nuts: Bok Gwar (or Gwa) ginseng root: Y un Sharrn ______________________________ham, Smithfield: Gum Wah Tuey hoisin sauce: Hoy Sin (or Sein) Jeung ______________________________kumquats: Kum Quat ______________________________lamb: Yeung Y uk lettuce, Chinese: Wong N ga (or Lung Gna) Bok lichee nuts: Ly Chee or Lay Chee lily buds: Gum Jurn lily petals, dried: Bok Hop lobster: Lung (or Loong) Har long beans: Dow Gok loquats: Pay Pa Gwor lotus root: Lin Gow or Leen Ngow lotus root, dried: Lin Gow Gawn lotus seeds: Lin (or Leen) Gee ______________________________matrimony vine: Gow Gay melon seeds: Quar (or Gwa) Gee mung peas: Look Dow mushrooms, black dried: Dong Koo or Doong Goo or Tung Kuo mushrooms, button: Moo Goo mushrooms, cloud ear: Wun (or Won) Yee mushrooms, cloud ear, tough: Mook (or Mok) Yee mushrooms, grass: Cho Cook (or Koo) mushrooms, snow fungus: Sewt Yee ______________________________noodles: Mein noodles, dried egg: Gawn Don Mein noodles, fresh egg: Don Mein ( or Meen) noodles, peastarch: Fun See (or Shee) noodles, rice-flour: May (or Mai) Fun noodles, rice (sticks) : Sha Ho Fun noodles, seaweed: Yang Fun noodles, wheat-flour: Mein Fun ______________________________oil, peanut: Far Sung Yow oil, sesame: J ee Ma Yo (or Yow ) okra, Chinese: Sing Quar (or Gwa) olives, dried: Lorn (or Larm) Gok onion sprouts, dried: Chung Choy oyster sauce: Ho Yo (or Yau) Jeung oysters, dried: Ho See (or She) Cawn ______________________________parsley, Chinese: Een Sigh peanuts: Far Sang (or Sung) pepper, anise: Far J ui (or J eel) pepper, black: Woo J 00 Fun pepper, Chinese red: Far Joo pepper, Szechwan: Hwa Jo pickles, Chinese: Char Quar Kan pig, roast: Siew Cee Y uk plum sauce: So Moy (or Shuen Mooey) Jeung pomelo: Porn Elow pork, roast: Char Shew or Ta Siew ______________________________red bean sauce: Saang See (or Sharng She) Jeung red berries: Gay (or Go) Jee red dates: Hoong Jo rice, cooked: Fan rice, glutinous: Naw May ______________________________sausage, Chinese: Lop Chong sausage, liver: Gum Gnun Yuen scallions, pickled: Kew Tow scallops, dried: Gong Yu Chee seaweed, dried: Gee Choy seaweed, hair: Faht Choy sesame paste: Jee Ma Jeung sesame seeds: J ee Ma shark's fins: Yu Chee shrimp: Har shrimp chiPs: Har Peen shrimp, dried large: Har Gawn shrimp, dried small: Har Mi (or May) shrimp sauce: Horn Har Jeung snow peas: Ho Lon Dow soy fam: Yewn She Jeung soy sauce: See Yu or Shee Yau or Sho Yu soy sauce, light: Sang Chau soy sauce, dark: Chow Yau or Cho Yo soy sauce, heavy: See (or Jeow) Yau squab: Bok Opp squash, bottle: Foo Lao Quar (or Gwa) squash, Chinese: Fon Quar (or Gwa) squid, dried: Dew Peen squid, fresh: Yo Yee ( or Yew) sugar, rock: Bing (or Bung) Tong sweet root: Why Shon ______________________________tangerine peel, dried: Gor (or Gwaw) Pay taro: Woo Tow tea: Cha tea (black): Hung Cha tea (green): Ching Cha tea melon: Cha Quar (or Gwa) ten-flavored sauce: Subgum J eung turnips, Chinese: Lo (or Lor) Bok turnips, dried: Choy Pin ______________________________vinegar, rice (black) : Hak Mi Cho vinegar, rice (red): Jit Cho vinegar, rice (white): Bok Cho ______________________________water chestnuts: Mar (or Mah) Tie water cress: Gwa Jee Choy winter melon: Doong Quar (or Gwa) wanton skins: Won Ton Pay ______________________________CHINESE COOKING TERMS boil: Po or Bo braise: Min or Mun deep-fry: Jow roast: Shu or Siew sauté: Lok slow-cook (red): Hoong Shu (or Shew) steam (wet) : Jing steam (dry) : Dunn stir-fry: Chow or Chau ______________________________CUTTING TERMS dice (chunks) : Kar dice (cubes): Ding mince: Soong mince (to a pulp) : Y oong shred: See slice: Pan or Peen ______________________________KITCHEN EQUIPMENT chopsticks (bamboo) : Fi Gee cleaver-knife (big): Die Doh cleaver-knife (small) : Choy Doh cutting board: Jurn (or Jahrn) Bahn ladle: Siou Hok (or H uak) skillet: Wok spatula: Wok Chan or \Vok Lay steamer, bamboo: Jing Loong ______________________________MISCELLANEOUS assorted vegetables: Quar Choyboneless: Wor buns, steamed: Bau congee: J oak custard (steamed eggs): Jing Don dried: Lop many precious mixture: Subgum* morsels: Kew pastry savories (tea lunch) : Deem Sum patties, pork: Shu My or Shew My soup: Tang or Tong spareribs: Pai Goat (or Guk) spareribs, barbecued: Su Pai Goat stuffed: Youngsweet-and-pungent: Tiem Shuen * Means "miscellaneous ornament," and is usually applied to dishes which include many vegetables in small amounts.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.