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2. List of Chinese dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_Chinese_dishes

   Traditional Chinese Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo

3. Chinese restaurant 101: From chow mein to bao buns, here's ...

   www.aol.com/lifestyle/chinese-restaurant-101...

   Chinese restaurant menus 101. Elmo Han, chef at Shanghai Terrace at The Peninsula hotel in Chicago, Ill., ... General Tso's chicken (deep-fried chicken stir-fried with ginger, garlic, scallions ...

4. General Tso's chicken - Wikipedia

   en.wikipedia.org/wiki/General_Tso's_chicken

   Chiang was served an improvised dish, General Tso's chicken, by Peng. Wang claim. New York's Shun Lee Palaces, located at East (155 E. 55th St.) and West (43 W. 65th St.), also claims that it was the first restaurant to serve General Tso's chicken and that it was invented by a Chinese immigrant chef named T. T. Wang in 1972. Michael Tong, owner ...

5. Chinese cuisine - Wikipedia

   en.wikipedia.org/wiki/Chinese_cuisine

   v. t. e. Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates.

6. Chop suey - Wikipedia

   en.wikipedia.org/wiki/Chop_suey

   Chop suey (usually pronounced / ˈtʃɒpˈsuːi /) is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch -thickened sauce.

7. Sichuan cuisine - Wikipedia

   en.wikipedia.org/wiki/Sichuan_cuisine

   Sichuan cuisine is composed of seven basic flavours: sweet, sour, numbing-spicy (like in Sichuan pepper ), spicy, bitter, fragrant/aromatic, and salty. Sichuan food is divided into five different types: sumptuous banquet, ordinary banquet, popularised food, household-style food and snacks. Milder versions of Sichuan dishes remain a staple of ...