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: Marinated Tofu (5oz) · Sliced Fish with Tofu and Hot Bean Sauce · Shredded Dried Tofu with 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: Stir Fried Rice · Egg Fried Rice · Pork Fried Rice.
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: Turmeric Noodle with Pork and Chili Garlic Sauce · Crispy Sliced Fish with Garlic Sauce · Tiger Shrimp with Garlic Sauce (12pc).
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: Wonton in Spicy Sauce (8pc) · Pork Wonton Soup · Shrimp & Pork Wonton Soup.
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: Kung Pao Tiger Shrimp (12pc) · Kung Pao Chicken · Kung Pao Beef.
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: Crispy Sliced Fish with Sweet and Sour Sauce · Tiger Shrimp with Sweet & Sour Sauce (12pc) · Sweet and Sour Sesame Chicken.

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

Jeng Chi Restaurant on our other sites

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Jeng Chi Restaurant

Menu

Juicy Dumplings

Steamed Dumplings

Boiled Dumplings

Cold Appetizers

Hot Appetizers

Soups

Soup Noodles

Stir Fried Rice

Stir Fried Noodles

Noodle Dishes

Seafood

Poultry

Beef

Pork

Lamb

Tofu

Vegetables

Chef Special

Bakery Goods

Frozen Dumplings

Homestyle Noodles

Homestyle Sauces

Mooncakes — Canton Style

Mooncakes — Thousand Layered

Mooncakes — Northern Style

Mooncakes — Taiwanese Style

Custom Cakes

How these dishes compare

Jeng Chi Restaurant on our other sites

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