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: C11. Tofu & Preserved Egg Mixed with Chili Sauce · D16. Shrimp Squid and Imitation Crab with Tofu · F5. Bean Curd with Sliced Pork.
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: Masterpiece Fried Rice and Noodle · H1. Egg Fried Rice · H2. Vegetable Fried Rice.
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: A1. Szechuan Style Bean Jelly · B1. Szechuan Style Hot & Sour Soup · D1. Boiled Fish Fillet with Szechuan Pepper and Chili.
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: C13. Clear Noodle with Garlic Sauce · D11. Shrimp with Garlic Sauce · F4. Shredded Pork with Garlic Sauce.
Hot and sour soup: A thick soup sharpened with black vinegar and white pepper, with shredded tofu, wood-ear mushroom, bamboo shoot, egg ribbons and pork. The "hot" is pepper heat, not chili; the "sour" is vinegar. Sichuan in origin, universal on American menus. On this menu as: A10. Hot & Sour Rice Noodle w. Intestine · A11. Hot & Sour Rice Noodle · B1. Szechuan Style Hot & Sour Soup.
Cumin lamb: Sliced lamb stir-fried (or skewered and grilled) with whole cumin seed, dried chili and onion, the signature seasoning of China's northwest, especially Xinjiang and Xi'an. Also common in Hunan kitchens, where it gets fresh chilies too. On this menu as: F12. Cumin Stir Fried Pig Kidney · F27. Cumin Beef · F36. Cumin Lamb.

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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Masterpiece

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Masterpiece Snack

Masterpiece Soup

Masterpiece Cold Dish

Masterpiece Seafood

Masterpiece Chicken / Duck

Masterpiece Meat

Masterpiece Tofu and Vegetables

Masterpiece Fried Rice and Noodle

How these dishes compare

Masterpiece on our other sites

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