Chinese Food Bilingual Menu - Vegetables & Eggs

红烧茄子 (Hóng Shāo Qié Zi) Braised Eggplant
鱼香茄子 (Yú Xiāng Qié Zi) Eggplant in Sichuan Style/Yu-Shiang Eggplant
豆角烧茄子 (Dòu Jiǎo Shāo Qié Zi) Stir-fried Eggplant and Green Beans
卤水豆腐 (Lǔ Shuǐ Dòu Fu) Marinated Tofu
麻婆豆腐 (Má Pó Dòu Fu) Ma Po Tofu
红烧豆腐 (Hóng Shāo Dòu Fu) Braised Tofu
家常豆腐 (Jiā Cháng Dòu Fu) Home-style Tofu
香椿豆腐 (Xiāng Chūn Dòu Fu) Tofu with Chinese Toon
一品豆腐 (Yī Pǐn Dòu Fu) Yipin Tofu
蒸山水豆腐 (Zhēng Shān Shuǐ Dòu Fu) Steamed Tofu
东江酿豆腐 (Dōng Jiāng Niàng Dòu Fu) Tofu Soup in Pot
芹菜炒豆干 (Qín Cài Chǎo Dòu Gān) Celery and Dry Bean Curd
如意香干 (Rú Yì Xiāng Gān) Stir-fried Bean Sprouts with Dried Tofu
醋溜土豆丝 (Cù Liū Tǔ Dòu Sī) Potato with Vinegar Flavor 
尖椒土豆片 (Jiān Jiāo Tǔ Dòu Piàn) Sliced Potato with Chili Peppers
大煮干丝 (Dà Zhǔ Gān Sī) Braised Dried Bean Curd Shreds with Vegetables
地三鲜 (Dì Sān Xiān) Sautéed Potato, Green Pepper and Eggplant 
生煸草头 (Shēng Biān Cǎo Tóu) Stir-fried Alfalfa
上汤芥菜胆 (Shàng Tāng Jiè Cài Dǎn) Mustard Tender Greens
上汤娃娃菜 (Shàng Tāng Wá Wá Cài) Braised Baby Cabbage in Broth
鲜菇扒菜胆 (Xiān Gū Pá Cài Dǎn) Mushroom withTender Greens
盐水菜心 (Yán Shuǐ Cài Xīn) Salted Tender Greens
蒜蓉荷兰豆 (Suàn Róng Hé Lán Dòu) Stir-fried Snow Peas with Minced Garlic
干煸四季豆 (Gān Biān Sì Jì Dòu) Sichuan Dry-Fried Green Beans
可乐芸豆 (Kě Lè Yún Dòu) Kidney Beans in Cola
竹笋青豆 (Zhú Sǔn Qīng Dòu) Bamboo Shoots and Green Peas
蚝油冬菇 (Háo Yóu Dōng Gū) Stir-fried Mushroom in Oyster Sauce
手撕包菜 (Shǒu Sī Bāo Cài) Hand-torn Cabbage
松仁玉米 (Sōng Rén Yù Mǐ) Pine Nuts with Sweet Corn
素咕噜肉 (Sù Gū Lū Ròu) Sweet and Sour Vegetables
酸蘑菇 (Suān Mó Gu) Sour Mushrooms
豉汁凉瓜 (Chǐ Zhī Liáng Guā) Bitter Melon in Black Bean Sauce
红烧冬瓜 (Hóng Shāo Dōng Guā) Stewed Winter Melon
枸杞凉瓜 (Gǒu Qǐ Liáng Guā) Bitter Gourd with Chinese Wolfberry
蒜蓉西兰花 (Suàn Róng Xī Lán Huā) Broccoli with Garlic
香吃茶树菇 (Xiāng Chī Chá Shù Gū) Spicy Tea Tree Mushrooms
香菇青菜 (Xiāng Gū Qīng Cài) Green Vegetable with Mushroom
蚝油芥兰 (Háo Yóu Jiè Lán) Broccoli in Oyster Sauce
金豆芥兰 (Jīn Dòu Jiè Lán) Chinese Broccoli with Soy Beans
清炒芥兰 (Qīng Chǎo Jiè Lán) Stir-fried Chinese Broccoli
拔丝金枣 (Bá Sī Jīn Zǎo) Toffee Dates
拔丝土豆 (Bá Sī Tǔ Dòu) Potato in Caramel
拔丝地瓜 (Bá Sī Dì Guā) Toffee Sweet Potato
拔丝苹果 (Bá Sī Píng Guǒ) Toffee Apple
虎皮尖椒 (Hǔ Pí Jiān Jiāo) Pan-Seared Green Chili Pepper
蒜蓉菠菜 (Suàn Róng Bō Cài) Stir-fried Spinach with Minced Garlic
琥珀核桃 (Hǔ Pò Hé Tao) Honeyed Walnuts
韭菜鲜桃仁 (Jiǔ Cài Xiǎn Táo Rén) Fresh Walnuts with Chinese Chives
琥珀花生 (Hǔ Pò Huā Shēng) Honeyed Peanuts
桂花糯米藕 (Guì Huā Nuò Mǐ Ǒu) Steamed Lotus Root Stuffed with Glutinous Rice
蜜汁灌藕 Mì Zhī Guàn Ǒu) Lotus Root in Honey Sauce
冰糖湘莲 (Bīng Táng Xiāng Lián) Lotus Seedpods With Crystal Sugar
桂花山药 (Guì Huā Shān Yào) Chinese Yam with Osmanthus Sauce
清炒山药 (Qīng Chǎo Shān Yào) Stir-fried Chinese Yam
南瓜汁百合 (Nán Guā Zhī Bǎi Hé) Lily Bulb in Squash Sauce
酿西红柿 (Niàng Xī Hóng Shì) Stuffed Tomato
酿黄瓜条 (Niàng Huáng Guā Tiáo) Pickled Cucumber Strips
酿青椒 (Niàng Qīng Jiāo) Stuffed Green Pepper
清炒苦瓜 (Qīng Chǎo Kǔ Guā) Stir-fried Bitter Melon
五香豆干 (Wǔ Xiāng Dòu Gān) Spiced Smoked Dried Tofu
五香云豆 (Wǔ Xiāng Yún Dòu) Spiced Kidney Beans
西芹拌豆干 (Xī Qín Bàn Dòu Gān) Cold Celery and Dry Bean Curd
凉拌佛手瓜 (Liáng Bàn Fó Shǒu Guā) Cold Chayote
冰心苦瓜 (Bīng Xīn Kǔ Guā) Bitter Melon Salad 
炝莲菜 (Qiàng Lián Cài) Cold Lotus Root in Vinegar Sauce
川北凉粉 (Chuān Běi Liáng Fěn) Clear Noodles in Chili Sauce
香辣手撕茄子 (Xiāng Là Shǒu Sī Qié Zi) Hand-Shredded Eggplant with Chili Sauce
拌茄泥 (Bàn Qié Ní) Mashed Eggplant with Garlic
老醋黑木耳 (Lǎo Cù Hēi Mù Ěr) Black Fungus in Vinegar
老醋泡花生 (Lǎo Cù Pào Huā Shēng) Deep-Fried Peanuts Pickled in Vinegar
春芽豆腐丝 (Chūn Yá Dòu Fu Sī) Shredded Tofu with Sprouts
罗汉腐皮卷 (Luó Hàn Fǔ Pí Juǎn) Vegetable Egg Roll
黄花素鸡 (Huáng Huā Sù Jī) Dried Tofu with Day Lily
凉拌面筋 (Liáng Bàn Miàn Jīn) Cold Wheat Gluten
八宝菠菜 (Bā Bǎo Bō Cài )Spinach with Eight Delicacies
糖拌西红柿 (Táng Bàn Xī Hóng Shì) Tomato Slices with Sugar
凉拌菠菜 (Liáng Bàn Bō Cài) Cold Sesame Spinach
拌香椿苗 (Bàn Xiāng Chūn Miáo) Chinese Toon with Sauce
凉拌木耳 (Liáng Bàn Mù Ěr) Black Fungus with Mashed Garlic
凉拌茼蒿 (Liáng Bàn Tóng Hāo) Cold Garland Chrysanthemum
爽口海苔 (Shuǎng Kǒu Hǎi Tái) Sea Moss with Sauce
爽口洋葱 (Shuǎng Kǒu Yáng Cōng) Cold Onion
酸黄瓜 (Suān Huáng Guā) Sour Cucumbers/ Pickled Cucumbers
蒜泥黄瓜 (Suàn Ní Huáng Guā) Cucumber with Mashed Garlic
糖醋黄瓜 (Táng Cù Huáng Guā) Sweet and Sour Cucumber
小黄瓜蘸酱 (Xiǎo Huáng Guā Zhàn Jiàng) Small Cucumber with Soy Bean Paste
蒜泥银耳 (Suàn Ní Yín Ěr) White Fungus with Mashed Garlic
蒜茸豆苗 Suàn Róng Dòu Miáo) Stir-Fried Pea Leaves with Garlic
蒜茸海带丝 (Suàn Róng Hǎi Dài Sī) Sliced Kelp in Garlic Sauce
酸辣蕨根粉 (Suān Là Jué Gēn Fěn) Hot and Sour Fern Root Noodles
红油金针菇 (Hóng Yóu Jīn Zhēn Gū) Enoki Mushroom in Chili Oil
三丝木耳 (Sān Sī Mù Ěr) Black Fungus with Cucumber and Vermicelli
炸花生米 (Zhá Huā Shēng Mǐ) Deep-Fried Peanuts 

Egg

卤水鸡蛋 (Lǔ Shuǐ Jī Dàn) Marinated Eggs
皮蛋豆腐 (Pí Dàn Dòu Fu) Tofu with Preserved Eggs
青椒皮蛋 (Qīng Jiāo Pí Dàn) Preserved Eggs with Green Pepper
西红柿炒鸡蛋 (Xī Hóng Shì Chǎo Jī Dàn) Scrambled Eggs with Tomatoes
黄瓜炒鸡蛋 (Huáng Guā Chǎo Jī Dàn) Fried Egg with Cucumber 
木耳炒鸡蛋 (Mù Ěr Chǎo Jī Dàn) Fried Egg with Black Fungus
青椒炒鸡蛋 (Qīng Jiāo Chǎo Jī Dàn) Scrambled Egg with Green Pepper

 Related Reading: Vegetable Dishes Cooking Class
 

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