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: Spicy Beef & Tendon Noodle Soup (Szechuan Style) · Spicy Beef Noodle Soup (Szechuan Style) · Spicy Beef Tendon Noodle Soup (Szechuan Style).
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: Bean Curd w/ Thousand Year Egg · Bean Curd Rolls w/ Assorted Mushrooms · Bean Curd Skin w/ Mustard Greens and Soy Beans.
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 Soup Shanghai Style · Wonton Soup · Spicy Wonton w/ Hot Red Sauce (Szechuan Style).
Congee: Rice simmered in a large volume of water or stock until it breaks down into a thick, savory porridge. Served plain with pickles and fried crullers, or with sliced fish, preserved egg and pork, or chicken stirred in. A breakfast, late-night and sick-day staple. On this menu as: Plain Millet & Rice Congee (Rice Soup) · Sweet Red Beans Congee.
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: Beef Tendon w/ Chili Garlic Sauce · Cucumber Salad in Hot Garlic Sauce.
Beef noodle soup: Two great versions: Lanzhou-style, a clear beef broth over hand-pulled noodles with radish, chili oil and cilantro; and Taiwanese-style, a dark, soy-and-spice-braised broth with chunks of tendon-rich shank and pickled mustard greens. On this menu as: Spicy Beef Noodle Soup (Szechuan Style) · Beef Noodle Soup (Clear Broth).

How these dishes compare

Wontontypically $9.99 across 241 menus
Hot and sour souptypically $8 across 186 menus
Wonton souptypically $10 across 175 menus
Baotypically $8.95 across 169 menus
Potstickerstypically $10 across 156 menus
Fish-fragrant (yu xiang)typically $14 across 151 menus
Scallion pancaketypically $7.95 across 94 menus
Beef noodle souptypically $15 across 81 menus

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A & J Restaurant Rockville

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How these dishes compare

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