Staring at a Chinese menu filled with mysterious characters? Tired of pointing randomly and hoping for the best? You’re not alone.
What if I told you that learning just 10 Chinese characters could help you order authentic dishes with confidence? These carefully selected characters cover about 85% of standard dishes across China’s major cuisines. No prior language experience needed—just these essentials to transform your dining experience from guessing games to delicious discoveries.
Ready to take control of your meals in China? Let’s begin.
The Foundational Five: Protein Indicators
- 鸡 (jī) – Chicken
The cornerstone of many Chinese dishes, appearing in classics like:
宫保鸡丁 (gōngbǎo jīdīng) – Kung Pao chicken
大盘鸡 (dàpán jī) – Xinjiang-style braised chicken
- 牛 (niú) – Beef
Look for these common preparations:
红烧牛肉 (hóngshāo niúròu) – red-braised beef
肥牛 (féi niú) – fatty beef (common in hot pot)
- 猪 (zhū) – Pork
China’s most consumed meat appears in:
玉米猪骨汤（Yùmǐ zhūgǔ tāng) – Pork Bone Soup with Corn
凉拌猪耳朵 (liángbàn zhū ěrduo) – Spicy Cold Pig Ear Salad
- 鱼 (yú) – Fish
Regional specialties include:
酸菜鱼 (suāncài yú) – Sichuan fish with pickled vegetables
清蒸鱼 (qīngzhēng yú) – Cantonese-style steamed fish
- 羊 (yáng) – Lamb
Particularly important in northern cuisine:
羊肉串 (yángròu chuàn) – Xinjiang lamb skewers
涮羊肉 (shuàn yángròu) – Beijing hot pot lamb
Preparation Methods: Three Key Characters
- 炒 (chǎo) – Stir-fried
The most common cooking technique:
炒饭 (chǎofàn) – fried rice
炒青菜 (chǎo qīngcài) – stir-fried greens
- 煮 (zhǔ) – Boiled
Found in comforting dishes like:
水煮鱼 (shuǐzhǔ yú) – Sichuan boiled fish
煮面条 (zhǔ miàntiáo) – boiled noodles
- 烤 (kǎo) – Roasted/Grilled
For meat lovers:
烤鸭 (kǎo yā) – Beijing roast duck
烤肉 (kǎo ròu) – BBQ
Flavor and Style Indicators
- 辣 (là) – Spicy
Crucial for managing heat levels:
微辣 (wēi là) – mildly spicy
免辣 (miǎn là) – no spice
- 家 (jiā) – Home-style
Indicates authentic local preparations:
家常豆腐 (jiācháng dòufu) – home-style tofu
农家小炒肉 (nóngjiā xiǎochǎo ròu) – farmer-style stir-fried pork
Practical Application Strategies
- Character Combination Technique
Combine protein + preparation for precise ordering:
炒 (chǎo) + 牛 (niú) = stir-fried beef
烤 (kǎo) + 鸡 (jī) = roasted chicken
- Menu Navigation Tips
Look for section headers: 主食 (zhǔshí) for staples, 凉菜 (liángcài) for appetizers
Price indicators: 元 (yuán) or ￥ for RMB amounts
- Customization Phrases
不要葱姜蒜 (búyào cōng jiāng suàn) – no scallions/ginger/garlic
少放盐 (shǎo fàng yán) – less salt
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Quiz: If you want roasted duck, which character should you look for?
A. 煮 (zhǔ)
B. 烤 (kǎo)
C. 羊 (yáng)
Answer: B