All About the Names of Dishes

On a Chinese dining table, there is no dish without a name. A great number of these names come from some aspect of the food or its preparation, for example 'Mixed Vegetables' or 'Chub Beancurd' from the ingredients, 'Fish-fragrant Slivers of Pork' or 'Hot and Numbing Fragrant Pot' from the flavour, 'Taichi Beancurd' and 'Squirrel Mandarin Fish' from the shapes, 'Fragrant and Crisp Duck' and' Soft-fried Tenderloin' from the texture, 'Pearl and Jade Soup' 'Gold and Jade Chowder' from the appearance,' Plain Scalded Green Vegetable', 'Meat Steamed in Flour',' Dry Fried Eel' and 'Salt Steamed Chicken' from the cooking method, 'Deep Fried Autumn Pancake' from the season, 'Four Delight Meatballs', 'Eight Treasure Beancurd Pot', 'Nine Turn Intestines' and 'Mille-feuille Pancake' from some number association, and 'Mapo Beancurd' and 'Dongpo Pork Legs' from a person's name.