最喜欢的 (zuì xǐhuan de) Favourites

We’ve been holding off for the longest time, trust us. We just can’t take it anymore. We have to talk about food.

Food is important. It’s also yummy. That sums up the reason why we have to talk about it. What better way to do that than by hijacking the tune of My Favourite Things from The Sound of Music? There is no better way. None. Ahem.

锅贴和馄饨,小笼包和饺子,(guōtiē hé húntun, xiǎolóngbāo hé jiǎozi,)
炒饭和蛋羹,五花肉和丸子,(chǎofàn hé dàngēng, wǔhuāròu hé wánzi,)
烤鸭,茶叶蛋和糖醋里脊,(kǎoyā, cháyèdàn hé tángcùlǐjí,)
这些是我最喜欢的东西!(zhèxiē shì wǒ zuì xǐhuan de dōngxī!)

Let’s break it down:

锅贴和馄饨,小笼包和饺子 (guōtiē hé húntun, xiǎolóngbāo hé jiǎozi)

锅贴 (guōtiē) literally means “potstickers,” and are pan-fried, meat- and/or vegetable-filled dumplings. 馄饨 (húntun) are also meat- and/or vegetable-filled dumplings, but they are boiled in soup or steamed, a southern Chinese invention. 小笼包 (xiǎolóngbāo) literally means “little cage bun,” and are little meat-filled dumplings, but also contain soup! 饺子 (jiǎozi) are the northern Chinese version of 馄饨 (húntun,) albeit with a thicker skin.

锅贴 (guōtiē) potstickers aka fried dumplings馄饨 (húntun) southern Chinese meat- and/or vegetable-filled dumplings小笼包 (xiǎolóngbāo) soupy meat dumplings饺子 (jiǎozi) northern Chinese meat- and/or vegetable-filled dumplings

炒饭和蛋羹,五花肉和丸子 (chǎofàn hé dàngēng, wǔhuāròu hé wánzi)

炒饭 (chǎofàn) should be familiar to most people, it’s fried rice! 蛋羹 (dàngēng) is a savoury egg custard, sometimes with mushrooms or other veges floating around within. 五花肉 (wǔhuāròu) is my personal favourite: pork belly, and 丸子 (wánzi) are meatballs!

炒饭 (chǎofàn) fried rice蛋羹 (dàngēng) savoury egg custard五花肉 (wǔhuāròu) pork belly丸子 (wánzi) meatballs

烤鸭,茶叶蛋和糖醋里脊 (kǎoyā, cháyèdàn hé tángcùlǐjí)

烤鸭 (kǎoyā,) definitely our favourite northern Chinese dish, is also referred to as 北京烤鸭 (Běijīng kǎoyā) or Peking Duck, which is a style of roasted duck, served wrapped in little pancakes with some julienned vegetables and sauce. 茶叶蛋 (cháyèdàn) are tealeaf eggs, eggs that have been simmered and steeped in a tealeaf and soy sauce type of marinade. 糖醋里脊 (tángcùlǐjí) is a dish that many will know, and if you’ve only tried this in a Western Chinese restaurant, I’m sorry to tell you, but you’re missing out: sweet and sour pork is much, much nicer when you have a more traditional version, one that is both sweet and sour—not drowning in sweet, sticky red food-colouring.

北京烤鸭 (Běijīng kǎoyā) Beijing roast duck茶叶蛋 (cháyèdàn) tealeaf eggs糖醋里脊 (tángcùlǐjí) sweet and sour pork

There are more (these are just a few,) but this is a good start: there is so much more to Chinese food than the Western Chinese offerings.

How many have you tried? What do you like?

Oh, and I almost forgot:

这些是我最喜欢的东西!(zhèxiē shì wǒ zuì xǐhuan de dōngxī!)

… means “These are my favourite things!”

If you want to learn more Chinese, online or in Perth, please contact Fundarin Chinese to sign up today!