Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: Sakura Shrimp Fried Rice · Pickled Radish Fried Rice · Pork Fried Rice.
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: Home Style Braised Egg Tofu with Mixed Veggies and Pork · Braised Seaweed, Dry Tofu and Hard Boiled Egg · Silky Tofu with Aged Duck Age (Cold Dish).
Chrysanthemum & jasmine tea: What comes to the table by the pot: jasmine (green tea scented with blossoms), floral chrysanthemum, roasted oolong or earthy aged pu-erh, which many diners favor with dim sum for cutting through rich food. Tap the table with two fingers to say thanks when someone refills your cup. On this menu as: Chrysanthemum Tea w/ Honey · Premium Oolong Tea.
Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Steamed Wonton with Spicy Sauce.
Chow mein: Stir-fried egg noodles. Cantonese-style versions crisp the noodles into a pancake and pour the stir-fry over them; the softer, tossed-together style is more common on American-Chinese menus. Either way the name means "fried noodles". On this menu as: Taiwanese Style Chow Mein with Shrimp, Pork, Fish Cake and Veggies.
Chow fun: Wide, flat rice noodles stir-fried over very high heat with beef, bean sprouts and scallions. "Dry-fried" beef chow fun is the Cantonese benchmark of wok hei, the smoky, charred flavor only a screaming-hot wok produces. On this menu as: Hakka Style Chow Fun with Dried Shrimp, Pork, Chives and Fried Eggs.

How these dishes compare

Fried ricetypically $13.97 across 254 menus
Wontontypically $9.99 across 241 menus
Sweet and sourtypically $15.95 across 172 menus
Fish-fragrant (yu xiang)typically $14 across 151 menus
Char siutypically $8.63 across 144 menus
Salt-and-peppertypically $15.85 across 130 menus
Chow funtypically $16.89 across 93 menus
Chow meintypically $13.99 across 91 menus

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Facing East

Menu

Taiwanese Snacks & Small Plates

Noodles, Rice and Pottage

Featured Items

Special

Chef's Special

Side Dish & Cold Dish

Sweets / Shaved Ice

Tea

How these dishes compare

Facing East on our other sites

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