Chinese Main Courses

Part 2 of Main Courses:

Ginger Beef

Slivers of beef are marinated in ginger juice, battered and fried.  Sometimes it is deep fried twice to make it more crispy. The authentic chinese version of the meal is drier and not as sweet as the one served in many restaurants in the west.

Kung Pao Chicken 

This famous dish is made from dicing chicken breast and deep frying it, with roasted peanuts.  A ginger and chilli sauce accompanies it. 

Lemon Chicken 

This dish is made from diced, deep-fried battered chicken, in a lemon sauce.

Lo Mein. This dish is made from tossed noodles in sauce.  Unlike Chow Mein , these noodles are tossed and cooked together with the stir fry mix.

Crispy Skin Duck (Xang Su Ya)

Steamed duck with a deep-fried skin.

Dou Ban Yu

This is fish in a spicy sauce with ginger and garlic.  Trout, carp, and sea bass can be used.

Dry Garlic Spareribs

These are pork ribs that are simmered twice.  The second simmering takes place in a sauce of garlic, mustard and brown sugar.

Fried Rice

There are many variants of fried rice, served with the different meats available on the menu.  The rice, now cold (having been previously cooked) is fried with scrambled eggs and vegetables.

General Tsao's Chicken 

According to wikipedia, this dish is "named after General Tso Tsung-tang, or Zuo Zongtang, a Qing dynasty general and statesman, although there is no recorded connection to him. The real roots of the dish lie in the post-1949 exodus of chefs to the United States."

Chicken breast is diced and covered in cornstarch before it is deep fried in a sauce combining hoisin, soy and chilli pepper.