Chinatown HELPFUL TERMS OF FOOD (english/pinyin/chinese)
- jonkyo Feb 14, 2012 07:50 PM
I just thought I would post this separately. It is copied and pasted from a reply I wrote for my Lao San 老三 review (26 East Braodway Fuzhou Style Restaurant) along with some cut and paste from the review itself.
SOME HELPFUL TERMS OF FOOD IN CHINESE; simple chinese / complex chinese (complex is mostly often used on Chinatown menus)
ORDER DRINKS FIRST:
BEER PIJIU 啤酒
BUDWISER BAIWEI 百威(啤酒)
FRENCH WINE: FAGUOHONGJIU 法国红酒
CHINESE WHITE WINE： BAIJIU 白酒
TEA CHA 茶
SODA: KELE 可乐
COFFEE: KEFEI 咖啡
SOUR suan 酸
BITTER ku 苦 such as BITTER GOURD kugua 苦瓜 GUA: 瓜 is melon
SWEET TIAN 甜 sweet taste tiantiande 甜甜的
SALTY XIAN 咸 （complex: 鹹）salty xianxiande 咸咸的 （鹹鹹的）
TOO SALTY: TAI XIANDE 太咸的
PEPPER： HUJIAO 胡椒
SALT: YAN 盐 / 鹽
SUGAR TANG 糖
KATCHUP FANQIEJIANG 番茄酱
***************************FOOD BASICS *******************:
MEAT： ROU 肉
VEGETABLE： CAI 菜
TOMATO FANQIE 番茄
CABBAGE BAICAI 白菜
POTATO MALINGSHU 马铃薯
EGGPLANT QIEZI 茄子
FISH: YU 鱼
SEAFOOD; HAIXIAN 海鲜
RICE: MIFAN 米饭 WHITE RICE： BAIMI FAN 白米饭
BROWN RICE CAOMI 糙米
BOILED DUMPLINGS: SHUI JIAO 水饺; FRIED DUMPLINGS GUOTIE 锅贴
STEAMED DUMPLINGS ZHENGJIAO 蒸饺
BREAD MIANBAO 面包
MILK NAI 奶 COW MILK NIUNAI 牛奶
FRIED: CHAO 炒
DEEP FRIED: ZHA 炸
BRAISED： SHAO 烧、
BARBACUE： SHAOKAO 烧烤
STICKS OF BARBACUED MEAT OR VEGETABLE: CHUAN 串
EX: beef on stick 牛肉串 niurouchuan
BOILED： ZHU 煮
RAW： SHENG DE 生的
***************************BASE ITEMS ON THE MENU***********************:
Shrimp is 'XIA' 虾 / 蝦
Lobster is 'LONG XIA' 龙虾 / 龍蝦
Oyster Sauce 'HAO YOU' 蚝油 / 蠔油
Oyster 'HAO' 蚝 / 蠔
Squid: youyu 鱿鱼
Pig Liver: zhugan 猪肝
Pig Kidney: zhuyao 猪腰
Pig Intestine: zhuchang 猪肠 da chang 大肠
clam： bang 蚌 or ge 蛤
***************************MEAT ROU 肉 APPEARS AFTER ANIMAL NAME COW MEAT: NIUROU 牛肉***************
Beef: nuirou 牛肉
Pork: zhurou 猪肉
Rabbit TU ROU 兔肉
GOAT： YANGROU 羊肉
CHICKEN: JI 鸡肉
*****************TOFU豆腐 Tofu dishes 'doufu' 豆腐
鱼 Fish dishes 'yu' 鱼
鱿鱼 Squid 'youyu' 鱿鱼
蚌 Clam bang 蚌 or ge 蛤
SEAFOOD: HAI XIAN 海鲜
SOUP: TANG 汤
HOT POT: HUOGUO 火锅
FROM 88 DIVISION STREET REACH HOUSE REVIEW:
Rabbit is not properly translated so look for the roman letters TU MI YAN 兔米面 (tumimian)： Rabbit with Rice Noodles $5.50.
Large Pig Intestine:
大肠 (da-chang) on the menu as Contry Style Bowels
啤酒鸭 '(Pi Jiu Ya) DUCK with BEER :
炒面 (chao mian) STIR FRIED NOODLES：
STIR FRIED NOODLES section 炒粉类 (chao fen lei)，
and have representation of all from
米粉 (mi-fen) to
白粿 (bai-guo): soft white noodles, and the yellow Chinatown factory delivered fresh noodles that on the menu go by
切面 (qie-mian) but are termed Egg Noodles in English. They are yellow.
egg noodle 蛋面 (dan mian)
蛋 (dan) is egg
麵 （mian） is noodle: simplified: 面 (mian)
you can say the following
I did not add the flavor but you could say
I am assuming from what I have seen that you have a good working knowledge of Mandarin.
to simplify skip 那種醬是放在牛排上的
you could say
英國的牛排醬...有嗎. ( yingguo de niupai jiang..you ma )
or 英國 (有一點黑黑咖啡色) 的牛排醬. That might do it.
Bring your own bottle as I would imagine that only places that specialize in steak have it, or the Guangzhou places around that are west of Bowery.
I am unable to pronounce Worcestshire properly. I have the same trouble with Worcester, Massachusetts.
Chat up an English bloke to find out that.
進口(的) jinkou is import(ed)
出口(的) chukou is export(ed)
那種 nazhong that kind or use 一種 yizhong one kind of
醬 jiang you know, its sauce.
英國 is the country with 44 for it dialing code, as opposed to 1, the US. It is England. I am sure you know your countries in Mandarin. I was just having fun with English.
They use the same characters basically, though even from the Mainland, here those characters are of complex form, the fan繁 ti 體 zi 字 or 繁體字.
That is opposed to 简体 (jianti), which reads like this: 簡體 in Taiwan; Hong Kong; Malaysia and the like.
英國牛排醬 would do it. That is yingguo niupai jiang.
In Canton I have no clue.
Just like Kow Loon (place in HK) in Cantonese, is Jiu Long in Mandarin (9 dragon). Quite different.
But both read it as 九龍.
There is a Chinese Wikipedia article about Worcestershire sauce:
It gives the following possible translations:
辣酱油 làjiàngyóu "spicy soy sauce"
喼汁 gip1 dzap1 (this is Cantonese)
乌酢 wūcù (but maybe this is also Cantonese) "black vinegar"
辣醋酱油 làcùjiàngyóu "spicy vinegary soy sauce"
英国黑醋 yīngguóhēicù "English black vinegar"
伍斯特沙司 wǔsītèshāsī (phonetic)
伍斯特郡酱汁 wǔsītèjùnjiàngyóu "Worcester county soy sauce"
Just get a teacher or take classes.
i could not imagine just learning a language on the internet.
I tried this with Polish and others, for travel purposes, and it did not work. I was taught, not officially, when engaged with locals and followed their instructional speech to me.
Are you reacting to my message? I only listed some ways of translating "Worcestershire sauce" (which was foodwhisperer's specific question in this sub-thread). I have never heard any of them used in real life, but in a restaurant situation, I'm pretty sure you will eventually get what you want if you mix and match some of these translations.
I wasn't saying anything about learning Chinese on the Internet.
I mentioned earlier in the thread that you should be able to use the cantonese version at any cantonese place. sounds roughly like "geep jup" (rhymes jeep and rhymes with yup). there isn't anything else that i can think of that sounds similiar so it shouldn't make a difference even if you mangle it.
Sorry, I was simply commenting on a secondary theme of this thread, that is not stated but comes through in those desiring to familiarize themselves more broadly with spoken Chinese in regards to food.
I did post a class taught by a woman, earlier, that is just on this very subject, ie: Chinese language and food.
I think that is great for your input here.
I posted this earlier in the thread. Anyway, all this dialogue is great with many suggestions.
This would be fun for a lot of people I think:
Title: Chinese for Curious Foodies
I could use help with Arabic and Spanish, especially Spanish, as some places no english.
"It annoys me when when people try to talk to me in Chinese straight off the paper and expects me to guess what they're trying to say."
The annoyance works the other way, too, Darth -for Chinese ordering 'straight off the paper' in English; I suppose that equivalence calls for tolerance at dining establishments everywhere.
Beef actually has more than one meaning in English.
"Beef it up."
"This is the beef of the issue."
Once you see this, one can see that foods and their differing manifestations, can become metaphors.
This is cultural. A Hindi or a person from continental Africa would not know this. But this example and others like it are present in English language learning material.
Chinese has many metaphors regarding food. Most I have learned from the Chinese people I engaged with a regular basis.
re: Phil Ogelos
I only have problems when the Cantonses person has limited English and no Mandarin.
It is not the younger folks, they can catch what I am saying, as they are perhaps here longing in life, and exposed to more Mandarin speakers. The older people grew up here, and speak mostly Cantonese, and some so little English, and no Mandarin.
Like Hong Kong circa 1995, minus the English (or a bit of it) that was known to most. More like canton circa 1780.
Hong Kong these days has become bilingual. That is in the Main business districts that are international.
I recommend patience. I never get impatient with speakers who are trying their hardest, to be understood. If I were table waiting, even more patient.
Some restaurants are not about that. Get them in get the food, and get the charge. Like Machine waiting.
As for tonal designates for pronunciation, canton shares much with Taiwanese (hokklo) and south east asian languages in this regard. There are more tones, so to speak, many more.
I have only had it in Japan, and it was popular (along with a few other Chinese liquors) at places that serve gyoza (餃子), which is why the good stuff is from Northern China. Anyway, there was a small company in Tokyo making it, and the company was bought out by Kirin, which shut production down and started importing the same liquors from China. They weren't nearly as good as the Japanese-made versions, but were a bit cheaper. So I don't have it much any more, but am sure that good stuff from Northern China is certainly worth looking for.