Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Shanghai-Style Pan-Fried Pork Buns (6 pcs) · Steamed Chicken & Shiitake Baos (4 pcs) · Steamed BBQ Pork Baos (4 pcs).
Salt-and-pepper: A Cantonese fry technique: squid, shrimp, pork chops or tofu dusted in starch, deep-fried, then tossed in a hot wok with salt, white pepper, garlic, scallion and sliced fresh chili. Light, crisp and only mildly hot. On this menu as: Salt & Pepper Tofu · Salt and Pepper Spare Ribs · Salt & Pepper Chicken.
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 Salad · Braised Tofu with Vegetables · Salt & Pepper Tofu.
Siu mai: Open-topped steamed dumplings: a thin yellow wrapper cupped around a pork-and-shrimp filling, often finished with a dot of roe, crab or a single pea. Usually sold four to a steamer basket. On this menu as: Shanghai-Style Steamed Sticky Rice Shumai (6 pcs) · Steamed Shrimp and Pork Shumai (6 pcs) · Steamed Beef Shumai (6 pcs).
Potstickers: Crescent-shaped dumplings (jiaozi) pan-fried on one side until crisp, then steamed in the same pan so the tops stay tender. Boiled versions of the same dumpling are usually listed as "boiled dumplings" or shui jiao; the fillings (pork and cabbage, pork and chive, shrimp, or vegetable) are the same. On this menu as: Pan-Fried Pork Potstickers (6 pcs) · Pan-Fried Vegetarian Pot Stickers (6 pcs) · Pan-Fried Spicy Beef Potstickers (6 pcs).
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: Shanghai-Style Stir-Fried Rice Cake w/ Pork · The Black Truffle with Beef Fried Rice · Fried Rice.

How these dishes compare

Fried ricetypically $13.97 across 254 menus
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Baotypically $8.95 across 169 menus
Kung paotypically $16 across 169 menus
Potstickerstypically $10 across 156 menus

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How these dishes compare

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