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Lamb in black pepper sauce: This dish is made with stir-fried lamb slices, usually sliced onions, and peppers, and is cooked in a black pepper sauce.

Authentic ginger beef will be dryer and less sweet than the popular restaurant dish.

Ginger beef: Thin strips of beef are marinated in ginger juice, covered in a batter, deep-fried and coated with a sweet sauce. Restaurants often deep-fry the beef twice to make it extra crispy.

The entree is covered with a thick brown sauce or gravy that sometimes includes oyster sauce.

Beef with broccoli: Marinated beef is stir-fried and then mixed with stir-fried vegetables.

The beef is stir-fried or deep-fried and then a "gravy" or sauce that includes oyster sauce is added. In this recipe, beef is thinly sliced and then marinated with several ingredients that generally include sherry, soy sauce, cornstarch, and sometimes sugar.

Beef in oyster sauce: The savory flavor of oyster sauce works well with beef.

Versions of this dish may contain yellow and red bell peppers and some chefs like to add water chestnuts. Beef with green peppers in black bean sauce: This dish is a stir-fry of sliced beef with green peppers in black bean sauce.You can ask the restaurant to keep the sauce off the beef, so you can dip your beef in the sauce and spice it to your liking. Crispy shredded beef in chili sauce: This dish is deep-fried shredded beef coated with sweet chili sauce.These come in different colors including white, pink, and orange. Prawn or shrimp crackers: These are popular snacks made of starch with (usually) prawn or shrimp flavoring.This dish is originally from Malaysia but it’s become popular in Chinese restaurants.

Some versions of satay chicken can be a little bit spicy but it depends on the restaurant or take away.

Satay chicken on skewers: Chicken breast of legs marinaded in peanut-flavored satay sauce for hours before being grilled on a grill.

The ribs are then deep-fried so they will be slightly crispy on the outside and tender and soft on the inside. Salt and pepper spare ribs: One of the most popular rib type dishes in Chinese restaurants, the ribs are marinated for many hours and slow-cooked with the marinade for two to three hours until the meat on the ribs is tender and soft.Crab Rangoon: This is a variation of deep-fried wontons, although it is not an authentic Chinese appetizer. Wontons are stuffed with crab, cream cheese, and scallions before deep-frying.Deep-fried wontons: Wonton wrappers are filled with ground pork and a variety of vegetables and seasonings before being deep-fried.Vegetarian spring rolls usually feature shiitake mushrooms, carrots, cabbage, as well as tofu or cellophane noodles.

These can be made with meat or vegetarian. Spring rolls: A lighter, more delicate version of egg rolls, spring rolls are made with a flour and water wrapper (no egg). Like egg rolls, spring rolls are deep-fried.Egg rolls: Very popular in the West although not eaten in China, egg rolls are a larger, bulkier version of spring rolls. These are normally deep-fried and are filled with barbecued pork or shrimp, vegetables like cabbage, celery, and bean sprouts.