Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: SP6. Szechuan Wonton Soup with Red Chili Oil · V15. Szechuan Spicy Fried Eggplant · B2. Szechuan Beef.
Fish-fragrant (yu xiang): A Sichuan seasoning of pickled chili, garlic, ginger, scallion, sugar and vinegar, originally used for fish and now most famous on eggplant and shredded pork. There is no fish in it; "in garlic sauce" on American-Chinese menus is usually this flavor profile. On this menu as: V5. Chinese Broccoli with Garlic Sauce · V7. Shanghai Bok Choy with Garlic Sauce · V8. Stir Fried String Beans with Garlic Sauce.
Sweet and sour: Battered pork, chicken or shrimp in a bright glaze of vinegar, sugar and ketchup or hawthorn, with pineapple, onion and bell pepper. The Cantonese original (gu lao rou) is tangier and less neon than the takeout version. On this menu as: V9. Sweet & Sour Mixed Vegetables · C8. Sweet & Sour Chicken · B5. Sweet & Sour Beef.
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: S17. Spicy Peppercorn Boiled Fish with Silk Tofu · V2. Mapa Tofu · V3. Black Mushroom with Tofu.
Lo mein: Soft, thick egg noodles boiled and then tossed, not fried, with sauce, vegetables and a protein. Where chow mein is about crispness, lo mein is about slippery, sauce-coated noodles. On this menu as: Lo-Mein · LM1. Lo-Mein.
Kung pao: Diced chicken (or shrimp, tofu) stir-fried with dried chilies, Sichuan peppercorns, scallion and peanuts in a sweet-sour-savory glaze. The Sichuan original is dark, tangy and numbing; the American-Chinese version tends to be sweeter, saucier and heavier on the vegetables. On this menu as: S9. Kung Pao Shrimp · C1. Kung Pao Chicken · C15. Kung Pao Chicken with Peppercorn.

How these dishes compare

Fried ricetypically $13.97 across 254 menus
Wontontypically $9.99 across 241 menus
Egg rolltypically $6.23 across 194 menus
Hot and sour souptypically $8 across 186 menus
Wonton souptypically $10 across 175 menus
Sweet and sourtypically $15.95 across 172 menus
Kung paotypically $16 across 169 menus
Potstickerstypically $10 across 156 menus

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How these dishes compare

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