Here’s a run-down of the most popular dishes you’ll find on Chinese takeaway menus in the UK, with descriptions of ingredients and flavour. Also with heat and health ratings on a scale of 1 – 5 (where 1 is the mildest and healthiest):<\/p>\n <\/p>\n Hot & Sour Soup\u00a0<\/strong>is originally a Sichuan Province speciality, usually based on a chicken or pork stock, but vegetarian options are sometimes available. The title says it all – the sourness is added with vinegar and the spicy heat is down to white pepper. Otherwise, ingredients vary but usually comprise bamboo shoots, sesame oil, cloud ear fungus, day lily buds, ginger root, tofu, egg, button mushrooms and cornstarch for thickening.<\/p>\n <\/p>\n <\/p>\n Heat index: 1\u00a0<\/strong> <\/p>\n <\/p>\n<\/div>\n<\/li>\n<\/ul>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Crispy aromatic duck<\/strong> is a favourite starter on the Chinese takeaway menu in Britain. It’s an anglicised version of the renowned gourmet Peking duck of Beijing, and therefore decried by purists, but delicious nevertheless! The duck is rubbed with a spicy marinade (usually containing Chinese five-spice, peppercorns, cumin seeds and rock salt), then steamed until tender, before being deep-fried until crisp. The duck flesh is shredded then packed up to take away with pancakes, cucumber and sweet hoisin sauce<\/strong> (containing soy, red chilli, garlic, vinegar and sugar), ready for you to roll and wrap according to taste. <\/p>\n <\/li>\n Char siu pork<\/strong> is a mouthwatering meat main, great as fast food on the run in a bun, or sat down with to enjoy with an assortment of other Chinese takeaway dishes. Char<\/em> means fork, and siu<\/em> means roast. Essentially the cuts of deboned pork (usually belly strips, ribs or shoulder) are grilled or barbecued on a skewer, after being marinated. It’s the marinade that makes it delectable, usually a mixture of honey, five-spice, red bean curd, dark soy sauce, hoisin sauce, sherry and rice wine. Usually, red food colouring is added to ensure the meat comes out with its characteristic appetising smokey red surface, often enhanced with a malt sugar glaze. <\/p>\n <\/p>\n <\/p>\n <\/p>\n Sauces:<\/strong><\/p>\n Vegetables<\/strong><\/p>\n Bok choi(y) or pak choi(y)<\/strong>\u00a0(chinensis)\u00a0<\/em>is a type of cabbage that is very versatile and found in all sorts of Chinese takeaway dishes, stir-fried, braised, steamed, saute\u00e9d, or simmered in soups.\u00a0<\/span><\/li>\n <\/p>\n<\/div>\n Chinese regional styles:<\/strong><\/p>\n Return to the Index of Dentons Guides<\/a><\/p>\n![\"A](\"https:\/\/dentons.net\/localinfo\/wp-content\/uploads\/2018\/04\/chinesefood.jpg\")
<\/a>Chinese cuisine is Britain’s most popular takeaway according to Digital Spy<\/a>. Most of us are therefore familiar with the main dishes on offer in the thousands of Chinese takeaway outlets across the land, but for the sake of the purists, we’ll go into some detail about the menu items that are not self-explanatory.<\/p>\nThe Dishes Dissected:<\/strong><\/h2>\n
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![\"Wonton](\"https:\/\/dentons.net\/localinfo\/wp-content\/uploads\/2015\/01\/Wonton_noodle_soup_boston.jpg\")
Wonton\u00a0<\/strong>is boiled dumplings, usually filled with seasoned and spiced (often including ginger) pork, shrimp or chicken, and green onions. The dough contains flour, egg, water and salt.\u00a0<\/a>Common throughout China (though they vary in size and shape according to region) in the UK we are most familiar with them served in clear soup, usually with noodles. Also popular are deep fried wonton, which has a crispy texture and are served dry with a dip (generally sweet and sour sauce).
\nHeat index:<\/strong> 1\u00a0(though there is a spicy hot version in red oil, so if in doubt, ask).
\nHealth index:<\/strong> Steamed <\/span>2<\/b><\/span>: Deep fried: <\/span>4<\/b><\/span><\/p>\n\n
![\"Hot](\"https:\/\/dentons.net\/localinfo\/wp-content\/uploads\/2015\/01\/5276026554_e011b35eb3_m.jpg\")
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![\"Spring](\"https:\/\/dentons.net\/localinfo\/wp-content\/uploads\/2015\/01\/3404550343_52d43d0cb4_m.jpg\")
<\/a>Spring Rolls<\/strong> are traditionally one of the components of “Dim Sum” in China – a selection of finger foods usually served up with fragrant tea. In the UK, however, spring rolls are regarded as an appetiser or accompaniment to the main dish, when it comes to Chinese takeaways. The familiar takeaway spring roll is a selection of meat and vegetables – or vegetables alone (cabbage, carrot, celery and bean sprouts) – cooked in soy sauce then enfolded in a flour-and-water wrap. This is then deep-fried until golden and crisp.<\/span><\/p>\n<\/div>\n
\nHealth index: 3<\/strong><\/li>\n<\/ul>\n![\"Chow](\"https:\/\/dentons.net\/localinfo\/wp-content\/uploads\/2015\/01\/2789075524_cb99927a7f_m.jpg\")
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\nHeat index: 1<\/strong>
\n Health index: 4<\/strong><\/p>\n\n
![\"Bang](\"https:\/\/dentons.net\/localinfo\/wp-content\/uploads\/2015\/01\/7278253308_f4b4e754ec_m.jpg\")
<\/a>Bang Bang Chicken<\/strong> or Pork (also known as Bang Bang Ji) \u00a0is often billed as a “house special” by Chinese Takeaway emporiums. Ideally, this Sichuan dish is a hot, spicy meat salad with tenderised (that’s where the banging comes in!) steamed flesh, dressed in a sauce based on sesame oil infused with chilli and peppercorns. The cooked meat is thinly sliced and served on a sheet of green bean paste. It is usually accompanied by a green salad, especially cucumber.
\nHeat index: 4\/5<\/strong>
\nHealth index: 2<\/strong><\/li>\n<\/ul>\n![\"Kung](\"https:\/\/dentons.net\/localinfo\/wp-content\/uploads\/2015\/01\/640px-Kung_Pao_chicken_western_version_-1.jpg\")
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\nHeat index: 4\/5<\/strong>
\n Health index: 3<\/strong><\/li>\n<\/ul>\n\n
![\"Char](\"https:\/\/dentons.net\/localinfo\/wp-content\/uploads\/2015\/01\/640px-Char_siu_ribs_by_avlxyz.jpg\")
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\nHeat index: 3
\nHealth index: 4<\/strong><\/p>\n![\"Aromatic](\"https:\/\/dentons.net\/localinfo\/wp-content\/uploads\/2015\/01\/8333700025_22dd788676_z.jpg\")
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\nHeat index: 1<\/strong>
\nHealth index: 3\/4 <\/strong>depending on the meat cut.<\/li>\n<\/ul>\n![\"Chop](\"https:\/\/dentons.net\/localinfo\/wp-content\/uploads\/2015\/01\/14786184907_dedea860c8_z.jpg\")
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\nHeat Index: 1<\/strong>
\nHealth index: 2<\/strong><\/li>\n<\/ul>\n![\"Moo](\"https:\/\/dentons.net\/localinfo\/wp-content\/uploads\/2015\/01\/3405463574_d93ec995cd_z.jpg\")
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\nHeat index: \u00a01
\nHealth index: \u00a02<\/strong><\/li>\n<\/ul>\nA glossary to help you select from your local Chinese takeaway<\/a> menu:<\/strong><\/h2>\n
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![\"Shitake](\"https:\/\/dentons.net\/localinfo\/wp-content\/uploads\/2015\/01\/193px-Lentinula_edodes.jpg\")
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\ndifferent recognised Chinese regional cooking styles, many of its traditional Dim Sum dishes having been anglicised for the takeaway market. It’s the home from which sprang most of our takeaway favourites, including sweet & sour dishes, the ever-popular chow mein, wonton dumplings, fried rice and noodles.<\/li>\n<\/ul>\n![\"Sichuan](\"https:\/\/dentons.net\/localinfo\/wp-content\/uploads\/2015\/01\/3273580931_1b89133ee7_z.jpg\")
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![\"A](\"http:\/\/upload.wikimedia.org\/wikipedia\/commons\/5\/56\/Buddha_soup_boul.jpg\")
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