Staring at a Chinese menu filled with unfamiliar characters can feel overwhelming, especially when you're hungry and just want a good meal. You might know a few dishes by name, but without understanding the characters, ordering becomes a guessing game.
This guide breaks down the most common Chinese characters you’ll see on menus, so you can navigate them with confidence. Whether it’s recognizing meats, cooking methods, or sauces, you’ll soon be ordering like a local.
The Basics of Chinese Characters on Menus
Chinese characters aren’t random scribbles—they’re built from meaningful parts called radicals. Think of them like Lego blocks: small pieces combine to form words, especially ones related to food. Once you recognize a few key patterns, menus become much less intimidating.
Photo by YI REN
Key Radicals and Their Meanings
Radicals are the building blocks of Chinese characters, and many relate directly to food. Here are the most important ones:
- 饣 (shí) – The simplified form of 食, meaning "eat" or "food." Spot this in words like 饭 (fàn, rice/meal) or 饮 (yǐn, drink).
- 火 (huǒ) – Means "fire" and appears in characters for cooking methods like 炒 (chǎo, stir-fry) or 烤 (kǎo, roast).
- 鱼 (yú) – The radical for "fish," used in dishes like 鲑鱼 (guīyú, salmon).
- 艹 (cǎo) – A plant-related radical, often found in vegetable names like 菜 (cài, vegetables) or 茶 (chá, tea).
Memorizing these helps you guess meanings even if the full character is unfamiliar.
Common Food-Related Characters
Some characters pop up constantly on menus. These are worth learning:
- 鸡 (jī) – Chicken
- 牛 (niú) – Beef
- 猪 (zhū) – Pork
- 面 (miàn) – Noodles or wheat flour
- 饭 (fàn) – Rice or a general term for a meal
- 辣 (là) – Spicy
Look for these alongside cooking methods (like 炸, zhá for "fried") to decode dish names fast.
How Characters Combine to Describe Dishes
Chinese dishes often follow a formula: protein + cooking style + sauce or ingredient. For example:
- 宫保鸡丁 (gōngbǎo jīdīng) – Kung Pao chicken: 鸡 (chicken) + 丁 (diced) + 宫保 (a spicy-sour sauce).
- 红烧牛肉 (hóngshāo niúròu) – Braised beef: 牛 (beef) + 肉 (meat) + 红烧 (red-braised, a soy-based method).
Once you break down the parts, you’ll see the logic—and avoid accidental surprises when ordering.
Decoding Menu Categories
Chinese menus often follow a structured layout, grouping dishes by type. Recognizing these categories helps narrow down choices quickly. Here’s how to spot them and what to expect.
Appetizers (前菜) and Their Character Clues
Look for 前菜 (qiáncài) or 小菜 (xiǎocài) at the top of the menu—these mean "appetizers" or "small dishes." These bites are perfect for sharing and usually feature lighter flavors or textures. Key characters to watch for:
- 凉 (liáng) – Cold, as in 凉拌黄瓜 (liángbàn huángguā), cold cucumber salad.
- 炸 (zhá) – Fried, like 炸春卷 (zhá chūnjuǎn), fried spring rolls.
- 卤 (lǔ) – Marinated or braised, such as 卤牛肉 (lǔ niúròu), spiced beef slices.
Appetizers often highlight freshness or crunch, with many vegetarian options. If you see 素 (sù), it means vegetarian.
Photo by Connor McManus
Soup (汤) and Its Variations
The character 汤 (tāng) is your soup indicator. Soups range from clear broths to hearty stews, with these common variations:
- 酸辣汤 (suānlà tāng) – Hot and sour soup (酸 suān = sour, 辣 là = spicy).
- 鸡汤 (jītāng) – Chicken soup (鸡 jī = chicken).
- 蛋花汤 (dànhuā tāng) – Egg drop soup (蛋 dàn = egg, 花 huā = flower, referring to the wispy egg strands).
Some menus separate soups into 清汤 (qīngtāng, clear broth) and 浓汤 (nóngtāng, thick soup). If you prefer light flavors, stick with 清 (qīng).
Meat (肉) and Seafood (海鲜) Dishes
Protein sections are easy to spot: 肉 (ròu) means meat, and 海鲜 (hǎixiān) covers seafood. Here’s how to decode them:
- 牛肉 (niúròu) – Beef (牛 niú = cow).
- 羊肉 (yángròu) – Lamb or goat (羊 yáng = sheep/goat).
- 鱼 (yú) – Fish, often paired with cooking styles like 清蒸鱼 (qīngzhēng yú), steamed fish.
Seafood dishes might include:
- 虾 (xiā) – Shrimp, as in 蒜蓉虾 (suànróng xiā), garlic shrimp.
- 蟹 (xiè) – Crab, like 香辣蟹 (xiānglà xiè), spicy crab.
Watch for cooking terms like 炒 (chǎo, stir-fry) or 烤 (kǎo, roast) to know how your dish is prepared. Meat sections often feature bold flavors, so if you see 辣 (là), expect spice.
Understanding Cooking Methods
Chinese menus often list dishes by how they’re cooked. The characters for cooking methods clue you in on texture, flavor, and even healthiness. Once you recognize these, you’ll know whether you’re getting crispy, tender, or light—before the plate arrives.
Photo by Mikhail Nilov
Stir-Fried (炒) vs. Steamed (蒸)
炒 (chǎo, stir-fried) means your dish hits a blazing-hot wok with oil, giving it that signature smoky flavor and crisp-tender bite. Think 炒面 (chǎomiàn, stir-fried noodles) or 炒青菜 (chǎo qīngcài, stir-fried greens). Dishes with this character are usually:
- Fast-cooked, keeping veggies crunchy.
- Often paired with strong seasonings like garlic or soy sauce.
蒸 (zhēng, steamed) is the opposite—gentle, light, and often healthier. Look for it in dishes like 蒸鱼 (zhēng yú, steamed fish) or 蒸饺 (zhēng jiǎo, steamed dumplings). Steamed food tends to be:
- Moist and tender.
- Subtly flavored, letting ingredients shine.
Tip: Stir-fried dishes usually pack more punch, while steamed ones are cleaner and simpler.
Boiled (煮) and Braised (炖) Dishes
煮 (zhǔ, boiled) means ingredients simmer in liquid, like in 水煮鱼 (shuǐzhǔ yú, fish poached in spicy broth). These dishes often:
- Have broths you can drink (like 煮面条, zhǔ miàntiáo, noodle soup).
- Feel homey and comforting.
炖 (dùn, braised) involves slow cooking, usually in soy sauce or spices. 红烧肉 (hóngshāo ròu, red-braised pork) is a classic example. Braised dishes are:
- Rich and deeply flavored.
- Fall-apart tender, especially meats.
If you want hearty and saucy, braising is your go-to.
Deep-Fried (炸) and Roasted (烤)
炸 (zhá, deep-fried) means crispy indulgence—think 炸鸡 (zhá jī, fried chicken) or 炸春卷 (zhá chūnjuǎn, spring rolls). Watch for this if you love crunch, but don’t overdo it.
烤 (kǎo, roasted) often implies smokiness, like 烤鸭 (kǎo yā, Peking duck) or 烤肉 (kǎo ròu, grilled meat). Roasted dishes are:
- Charred or caramelized on the outside.
- Often served with dipping sauces.
Pro tip: If you’re avoiding grease, skip the 炸 and opt for 烤 or 蒸 instead.
Navigating Regional Specialties
Chinese menus often highlight regional dishes, each with distinct flavors and ingredients. Recognizing these regional labels helps you pick the right style for your taste. Here’s how to spot the major ones and what to expect.
Photo by Jimmy Liao
Sichuan (四川) Spicy Dishes
Sichuan cuisine packs heat, but it’s not just about pure spice—look for the characters 四川 (Sìchuān) or 川 (Chuān) on menus. Dishes here balance 麻辣 (málà), a mix of numbing peppercorns and chili heat. Key dishes to try:
- 水煮鱼 (shuǐzhǔ yú) – Fish boiled in fiery broth, swimming in chili oil.
- 宫保鸡丁 (gōngbǎo jīdīng) – Kung Pao chicken, with peanuts and a tingling kick.
- 麻婆豆腐 (mápó dòufu) – Soft tofu in a spicy, beef-laced sauce.
If you see 辣子 (làzi) or 干锅 (gānguō), expect deep-fried meats or veggies drenched in dried chilies. Sichuan food isn’t shy—bring a cold drink.
Cantonese (广东) Dim Sum and Light Flavors
Cantonese cuisine, marked by 广东 (Guǎngdōng) or 粤 (Yuè), focuses on fresh, subtle flavors. Steaming and stir-frying keep ingredients crisp and clean. Must-try dishes:
- 虾饺 (xiājiǎo) – Translucent shrimp dumplings, a dim sum staple.
- 叉烧 (chāshāo) – Sweet, glazed barbecue pork, often served over rice.
- 清蒸鱼 (qīngzhēng yú) – Whole fish steamed with ginger and scallions.
Menus might feature 点心 (diǎnxīn) for dim sum or 烧味 (shāowèi) for roasted meats. If you prefer mild but flavorful, this is your go-to region.
Shanghainese (上海) Sweet and Savory
Shanghai dishes, labeled 上海 (Shànghǎi) or 沪 (Hù), mix sugar and soy for rich, sticky sauces. The flavors lean hearty and comforting. Look for:
- 红烧肉 (hóngshāo ròu) – Pork belly braised in soy sauce and rock sugar.
- 小笼包 (xiǎolóngbāo) – Soup dumplings bursting with hot, savory broth.
- 糖醋排骨 (tángcù páigǔ) – Crispy ribs coated in sweet-and-sour glaze.
腌笃鲜 (yān dǔ xiān) is another classic—a salty-sweet bamboo and pork stew. Shanghainese food feels like a warm hug, with flavors that stick to your ribs.
Each region has its own personality. Spice lovers chase Sichuan, freshness fans favor Cantonese, and those craving bold sweetness head for Shanghai. The characters are your roadmap—now you know where to point your chopsticks.
Practical Tips for Ordering
Decoding a Chinese menu doesn't stop at recognizing characters—it's about applying that knowledge in real time. Whether you're pointing at a dish or asking for help, these practical strategies make ordering smoother (and tastier).
Memorizing Essential Characters
Start with the basics. You don’t need to learn hundreds of characters—just the ones that appear most often. Focus on these high-impact categories:
- Proteins: 鸡 (chicken), 牛 (beef), 鱼 (fish).
- Cooking methods: 炒 (stir-fry), 蒸 (steamed), 炸 (fried).
- Flavors: 辣 (spicy), 甜 (sweet), 酸 (sour).
Write them down or keep a screenshot on your phone for quick reference. Pro tip: Group them by type (meats, veggies, styles) to make recall easier.
Using Visual and Contextual Clues
Menus often give hints beyond characters. Look for:
- Images: Even if you can’t read, a photo of dumplings or noodles tells you what’s coming.
- Numbers: Many menus number dishes, so you can say "I’ll take number 24" instead of struggling with pronunciation.
- Prices: Cheaper items might be smaller portions or street-food style, while pricier ones could be banquet dishes.
Photo by Humphrey Muleba
Asking for Recommendations
When in doubt, ask. Staff usually know which dishes are popular or can guide you based on preferences. Try:
- 这个是什么？(Zhège shì shénme?) – “What is this?” (Point to the menu).
- 你们有什么招牌菜？(Nǐmen yǒu shénme zhāopái cài?) – “What’s your signature dish?”
- 不太辣的有吗？(Bù tài là de yǒu ma?) – “Do you have something not too spicy?”
If language is a barrier, gesture works too. Point to a dish at another table or mimic stirring for stir-fry. Locals appreciate the effort, even if it’s messy.
Bonus: Watch what regulars order. If you see multiple tables with the same steaming pot of broth, it’s probably a winner.
Conclusion
You now have the tools to decode Chinese menus with confidence. Recognize radicals, spot key characters, and understand how dishes are named. Start with high-frequency words like 鸡 (chicken) or 炒 (stir-fried), then build from there.
Next time you're at a Chinese restaurant, put this into practice. Point to a dish you’ve never tried, or ask for the 招牌菜 (signature dish). The more you engage with the menu, the faster these characters will stick.
Hungry for more? Grab a friend, pick a new restaurant, and order something bold. Every meal is a chance to sharpen your skills—and enjoy great food along the way.
Cracking the Chinese Menu Code: How to Read Dishes Like a Pro