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: Shrimp Fried Rice with Bonito · Imperial Army Fried Rice · Sweet Fried Rice Cake.
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: Chili Tofu Skin Salad · Chili Beef with Tofu · Na's Secret Tofu.
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 Dungeness Crab (2.5 lbs) · Kung Pao Boston Lobster (4 lbs).
Rice noodle rolls: Sheets of freshly steamed rice batter rolled around shrimp, beef, char siu or a fried cruller, then sliced and dressed with a sweetened soy sauce. Slippery, soft and mild, it is a dim sum staple that is also sold plain from street carts. On this menu as: Sweet Rice Roll.
Scallion pancake: A flaky, layered unleavened flatbread laminated with oil and chopped scallions, pan-fried until crisp and cut into wedges. Northern Chinese and Taiwanese in origin; some kitchens wrap one around sliced beef and hoisin as a "beef roll". On this menu as: Scallion Pancakes.
Water-boiled fish: Despite the innocent name, one of the fieriest Sichuan dishes: sliced fish or beef poached in a broth loaded with chili, doubanjiang and Sichuan peppercorn, then finished with a pour of smoking-hot oil over more chilies. Served in a wide bowl over bean sprouts or cabbage. On this menu as: Poached Angus Beef in Chili Oil.

How these dishes compare

Fried ricetypically $13.97 across 254 menus
Sweet and sourtypically $15.95 across 172 menus
Kung paotypically $16 across 169 menus
Scallion pancaketypically $7.95 across 94 menus
Bok choytypically $14.99 across 85 menus
Rice noodle rollstypically $7.25 across 40 menus
Red-braised porktypically $17.45 across 37 menus
Tang yuantypically $10.49 across 16 menus

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How these dishes compare

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