Dates = Senjed = Chinese Jujube (dried) 紅棗  When fresh, these fruits are crisp like apples and have a mild, sweet flavour.


Deep-Frying 炸  A tricky technique which requires the heat to be regulated so that the surface of the food is sealed but does not brown so fast that the food inside remains uncooked.

Dicing 切丁  A simple technique of cutting the food into small cubes.

Dim Sum 點心  Typically refers to a style of Chinese food prepared as small bite-sized or individual portions of food, traditionally served in small steamer baskets or on small plates.

Dow Gok = Yard-long Bean = Chinese Long Bean 豆角  These beans aren't usually a yard (i.e. 0.9 meter) long - half a yard is more typical.  Chinese like to cut them into smaller pieces, and add them to their stir-fried dishes.


Dried Almond = Hang Yen 杏仁  These aren't almonds at all, but apricot kernels.  They taste like bitter almonds, and have a rich, heavenly almond-extract fragrance.  They're mildly toxic if eaten raw, so they should always be roasted or blanched before using.


Dried Bean Curd Skins see Bean Curd Skins 腐皮

Dried Sausages see Chinese Sausages 臘腸

Dried Scallops 干貝 = 乾瑤柱  Inherently sweet, used to add a savoury-sweet flavour to a dish,  or used as the main ingredient in a dish.