Chinese Food Calorie Content

Chinese Food	Calories per typical serving
Starters
Sesame prawn toasts, per piece	70
Hot and sour soup	80
Prawn wonton, each	80
Spare rib, each	140
Crab and sweetcorn soup	155
Chicken noodle soup	160
Chicken and sweetcorn soup	170
Crispy seaweed	200
Pancake roll	240
Main courses
Chicken in lemon sauce	300
Chicken and pineapple	310
Beef in oyster sauce	340
Beef in yellow bean sauce	360
Beef with green peppers and black bean sauce	380
Chicken and cashew nuts	380
Chicken chop suey	425
Sweet and sour chicken	480
Crispy duck, four pancakes	800
Prawns balls (10) in batter with sweet and sour sauce	1,200

All calorie values are approximate and may vary considerably from one restaurant to the next, depending on the ingredients included. Use these figures as a guideline only.

Eating Out Advice - Chinese Food

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Malaysian Food - Chinese Food

Malaysian Chinese food in Malaysia is derived from mainland Chinese cuisine but has been influenced by local ingredients and dishes from other cultures though it remains distinctly Chinese. Asam Laksa Asam Laksa (Malay: Laksa Penang). A bowl of thick white rice noodles served in a soup made of fish meat, tamarind, pineapple and cucumber in slices.

Bak Kut Teh Bak Kut Teh A soup cooked with herbs, garlic and pork ribs which have been boiled for many hours. In some towns, additional ingredients include sea cucumber and abalone. Bakuteh is believed to have medicinal properties.In chinese, it literally means 'meat bone soup'. Pao Pao also known as bao, is a steamed bun made of rice flour, with fillings of various types of meat. It is usually a menu item found in Dim Sum places, although these days it can be seen in most coffee stalls. The town of Kulai outside Johor Baru sells a sweet black bean and lotus variety of Pao.   Char Kway Teow Char Kway Teow Stir fried rice noodles with prawns, eggs (pork or chicken), chives and beansprouts. Usually, with an option of cockles as well. Chee cheong fun Chee cheong fun is square rice sheets made from a viscous mixture of rice flour and water. This liquid is poured onto a specially-made flat pan in which it is steamed to produce the square rice sheets. Curry Mee Curry Mee A bowl of thin yellow noodles mixed with beehoon (rice vermicelli) in spicy curry soup with coconut milk with dried tofu, prawns, cuttlefish, chicken, mint leaves and topped with a special sambal. Hainanese Chicken Rice Hainanese Chicken Rice steamed chicken served with rice cooked in margarine or chicken fat & chicken stock and chicken soup. The rice is usually served in a bowl or a plate but in Malacca (a historical town), the rice is served in the form of rice balls. Hokkien Mee Hokkien Mee Kuala Lumpur. A dish of thick yellow noodles fried in thick black soy sauce and pork lard which has been fried until it is crispy. This dish is served only in Kuala Lumpur, Seremban, Klang and Kuantan.