Mandarin Monday: An All-Inclusive Guide to Ordering Steak in Chinese

      At the Beijinger, we take great pleasure in enjoying a delicious steak prepared just the way we like it. However, finding the right cooking method or cut in China can sometimes be challenging. That's why we've compiled a comprehensive guide for ordering steak (牛排 niúpái) in Chinese to make it easy for you!

      **Ordering Doneness**

      When you place an order for steak in China, the server typically asks, “你要几分熟? nǐyào jǐfēn shú?” which translates to “How would you like it cooked?” To respond, you use the term 熟 shú*, meaning “cooked," followed by the word (分 fēn), which in this case refers to a fraction of the whole; therefore, you're essentially indicating you want your steak “X-tenths cooked.” Below is a correspondence between the tenths and English doneness levels:

      - Rare: 一分熟 yìfēn shú

      - Medium rare: 三分熟 sānfēn shú

      - Medium: 五分熟 wǔfēn shú

      - Medium well: 七分熟 qīfēn shú

      - Well done: 全熟 quán shú

      *This can also be pronounced as shóu.

      **Different Types of Beef**

      Here are some of the most prevalent types of beef you will encounter in Beijing:

      - Angus beef: 安格斯牛 Āngésī niú

      - Wagyu beef: 和牛 Hé niú

      - US beef: 美国牛肉 Měiguó niúròu

      - Argentinian beef: 阿根廷牛肉 Āgēntíng niúròu

      - Australian beef: 澳洲牛肉 Àozhōu niúròu

      - Grain-fed: 谷饲 gǔ sì

      - Dry aged: 干式熟成 gānshì shúchéng

      - Wet aged: 湿式熟成 shīshì shúchéng

      **Different Cuts of Steak**

      Familiarity with various cuts of steak in Chinese is especially beneficial if you are intending to cook at home and need assistance finding the appropriate cut through waimai or at your local market.

      - Filet: 菲力牛排 fēilì niúpái

      - Rib eye: 肋眼牛排 lèiyǎn niúpái

      - Sirloin: 西冷牛排 xīlěng niúpái / 牛脊肉 niújǐròu

      - T-Bone: T骨牛排 T gǔ niúpái

      - New York Strip: 纽约西冷牛排 Niǔyuē xīlěng niúpái

      - Tomahawk: 战斧牛排 zhànfǔ niúpái

      - Bone-in: 带骨牛排 dàigǔ niúpái

      - Short rib: 牛小排 niúxiǎopái

      - Tenderloin: 牛里脊 niú lǐjǐ / 牛柳 niúliǔ

      - Porterhouse: 上等牛排 shàngděng niúpái

      - Flank: 扇面牛腩 shànmiàn niúnǎn

      - Rump: 臀尖 túnjiān

      - Shoulder: 牛肩 niú jiān

      - Brisket: 胸腩 xiōngnǎn

      - Shank: 牛腱子 niú jiànzi

      **Sauces**

      Finally, here are some common sauces often offered to accompany your steak.

      - Mushroom sauce: 蘑菇汁 mógu zhī

      - Black pepper sauce: 黑胡椒汁 hēihújiāo zhī

      - Mustard sauce: 芥末汁 jièmo zhī

      - Béarnaise sauce: 法式伯那西醬 fǎshì bónàxī jiàng

      READ: Mandarin Monday: All Your Must-Know BBQ Vocab

      Images: Unsplash, Canva