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  2. Char kway teow - Wikipedia

    en.wikipedia.org/wiki/Char_kway_teow

    Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin.

  3. Pad see ew - Wikipedia

    en.wikipedia.org/wiki/Pad_see_ew

    It is very similar to the char kway teow of Malaysia and Singapore and to Cantonese chow fun. [2] It is also similar to rat na (in Thai) or lard na (in Laos). The difference is that pad see ew is normally stir-fried dry and made with beef, while the aforementioned dishes are served in a thickened sauce and generally have a lighter taste.

  4. Har gow - Wikipedia

    en.wikipedia.org/wiki/Har_gow

    The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with shumai; when served in such a manner the two items are collectively referred to as ha gow-siu mai (Chinese: 蝦餃燒賣; pinyin: xiājiǎo shāomài; Jyutping: haa1 gaau2 siu1 maai2; Cantonese Yale: hā gáau sīu máai).

  5. Drunken noodles - Wikipedia

    en.wikipedia.org/wiki/Drunken_noodles

    Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to phat si-io but spicier. [1] In English texts, it is rendered as pad kee mao, [2] pad ki mao, or pad kimao / ˌ p æ d k iː ˈ m aʊ / [3] – from its Thai name Thai: ผัดขี้เมา, RTGS: phat khi mao, [pʰàt kʰîː māw], in which phat means 'to stir-fry' and khi mao means 'drunkard'.

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

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

    Similar to chow mein, lo mein is essentially the same, made with noodles, meat and vegetables, but with a saucier consistency. Lo mein is a noodle dish that's typically saucier than its partner on ...

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  8. Moo goo gai pan - Wikipedia

    en.wikipedia.org/wiki/Moo_goo_gai_pan

    Moo goo gai pan (Chinese: 蘑菇雞片; Cantonese: móh-gū gāi-pin) is the Americanized version of a Cantonese dish – chicken with mushroom in oyster sauce (香菇雞片), which can be a stir-fry dish or a dish made in a clay pot.

  9. Subgum - Wikipedia

    en.wikipedia.org/wiki/Subgum

    Subgum or sub gum (simplified Chinese: 什 锦; traditional Chinese: 什 錦; pinyin: shí jǐn; Jyutping: sap 6 gam 2; lit. 'ten brocades', metaphorically "numerous and varied") is a type of Chinese dish in which one or more meats or seafood are mixed with vegetables and sometimes also noodles, rice, or soup.