大数跨境
首页
>
Mandarin Monday: A Complete Guide to Ordering Steak in Chinese
>
0
0

Mandarin Monday: A Complete Guide to Ordering Steak in Chinese

Mandarin Monday: A Complete Guide to Ordering Steak in Chinese David跨境日记
2025-08-25
0
导读：Learn how to order yourself a perfect steak!

Advertisement


Mandarin Monday is a regular series where we help you improve your Chinese by detailing fun and practical phrases and characters.


We here at the Beijinger love to sink our teeth into a juicy steak cooked just the way we like it. However, sometimes getting it cooked the way you like it or finding the right cut to cook at home is easier said than done here in China. So, we’ve put together a complete guide for ordering steak (牛排 niúpái) in Chinese to make it super simple!


Ordering doneness



When ordering a steak in China, your server will normally ask, "你要几分熟?  nǐyào jǐfēn shú?" which means "How would you like it cooked?" To reply, you use the word 熟 shú*, which literally means "cooked," preceded by (分 fēn), which in this context means a tenth of a whole, so you're literally saying you want your steak "X-tenths cooked." You can see how the number of tenths corresponds to English doneness below:


  • Rare: 一分熟 yìfēn shú

  • Medium rare: 三分熟 sānfēn shú

  • Medium: 五分熟 wǔfēnshú

  • Medium well:七分熟 : qīfēn shú

  • Well done: 全熟 quánshú


* can also be pronounced as shóu.



Different types of beef



Here are some of the most common types of beef you'll see here 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



Knowing different cuts of steak in Chinese is particularly useful if you’re planning on making yourself a nice steak at home and need help finding the right cut on waimai or your local shop. 


  • Filet: 菲力牛排 fēilì niúpái

  • Rib eye: 肋眼牛排 lèi yǎn niúpái

  • Sirloin: 西冷牛排 xī lěng niúpái/牛脊肉 niú jí ròu

  • T-Bone: T骨牛排 T gǔ niúpái

  • New York Strip: 纽约西冷牛排 Niǔyuē xī lěng niúpái

  • Tomahawk: 战斧牛排 zhànfǔ niúpái

  • Bone-in: 带骨牛排 dài gǔ 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 tún jiān

  • Shoulder: 牛肩 niú jiān

  • Brisket: 胸腩 xiōng nǎn

  • Shank: 牛腱子 niú jiànzi



Sauces


Lastly, here are some of the most common sauces usually offered to pair with your steak. 


  • Mushroom sauce: 蘑菇汁 mógu zhī

  • Black pepper sauce: 黑胡椒汁 hēihújiāo zhī

  • Mustard sauce: 芥末汁 jièmòzhī

  • Béarnaise sauce: 法式伯那西醬 fǎshì bó nà xī jiàng


READ MORE

Mandarin Monday: All Your Must-Know BBQ Vocab

Images: Unsplash, Canva


Advertisement

Top Stories This Week



Three Things for the Week Ahead in Beijing (Aug 25-31)



A Look at Beijing's (Sort of) Beer Gardens


Another Ball, Festivals and More Events to Save the Date For

Beijingers Are Buzzing About


Early Bird Tickets For River BBQ Fest on Sale Now!


Your Guide to Accessing Detailed Monthly WeChat Spending


Beijing News: State Council Adds New STEM Visa

 

【声明】内容源于网络
0
0
David跨境日记
跨境分享说 | 每日分享跨境见解
内容 42855
粉丝 2
David跨境日记 跨境分享说 | 每日分享跨境见解
总阅读259.9k
粉丝2
内容42.9k