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szechuan robust, spicy, hot dishes from this western region dimsum 'heart delights' served in tea houses in afternoon or as a snack food or appetizer cantonese southern regional chinese cooking using mild, natural flavors and fresh fruits and vegetables marinade acidic sauce used to flavor and tenderize meats cellophane noodles made from ming beans named because they look like entangled, transparent strands stir fry to cook food quickly in a small amount of oil wok conical cooking equipment designed for stir frying to heat food quickly, evenly, and to save fuel julienne cutting food into long, thin, bite-size strips tofu bland, smooth, custardlike mixture made from pureed soybeans; good source of protein bokchoy chinese chard of white mustard cabbage used in soups and stir fried dishes peking northern cuisine known by sweet and sour sauces, hoisin sauce, garlic and sesame oil soy sauce salty brown sauce made from soybeans, wheat, yeast and salt Hong Kong seaport trading center of china Shanghai Liberal use of sugar, soy and wine are trademarks of this eastern cooking style famous for "red cooking" chopsticks utensil used for eating, cooking, and stirring ingredients rice staple grain of china wonton small dumplings filled with meat, seafood or veggies then deep fried, boiled or steamed lomein chinese spaghetti mongolian hot pot type of fondue with slices of lamb and vegetables cooked in a rich stock at the table pork most widely used meat in china egg rolls eaten on new year's day because the shape symbolizes prosperity beijing governing city formerly known as peking dice common way of cutting meats and vegetables for stir frying hunan the hotter of the two western cooking styles hoisin thick, sweet reddish brown sauce