It all looks so good! (Warning: contains 4-lttr word)

It all looks so good! (Warning: contains 4-lttr word)

posted on 11 Jul 2011 in Chinglish, Menus

Photo courtesy of Daniel Chao.
Menu found in China.

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jjhitt
jjhitt
9 years ago

Buckwheat of Korea. O-Tay, Mister Park!

jjhitt
jjhitt
9 years ago

Is the System Leg 64 bit? (I’m really hungry.)

jjhitt
jjhitt
9 years ago

[Fry the four letter words, there’s a ton a material here without them.]

Algernon
Algernon
9 years ago

I like a tight vegetable not a flabby one

JohnZ
JohnZ
9 years ago

The garlic burns the chicken, but we can’t fry the fish! That’s f*cking unfair!

Tong
Tong
9 years ago

What happened to the good old numbered Chinese menu? I can just stick to my usual choice, No. 69, Special combination.

Big Fat Cat
Big Fat Cat
9 years ago

I would like to order the sour and hot cucumber and serve it between the fragrant chicken leg

jjhitt
jjhitt
9 years ago

OK… I’m not shocked by the “Specially made dog meat”, but just how much meat is there on a joss stick?

coffeebot
9 years ago

Ya, that beef river powder had it comin’

Seventy2rd o clock
Seventy2rd o clock
9 years ago

I can’t decide between a 4-letter classic and a hot skirt… any suggestions?

Seventy2rd o clock
Seventy2rd o clock
9 years ago

A joss-stick, please. And please add the internet lard connection.

MCG
MCG
9 years ago

I usually say that about frying the fish anyway…

DrLex
DrLex
9 years ago

Mouse: “You take chicken, for example: maybe they couldn’t figure out what to make chicken taste like, which is why chicken tastes like everything.”
Apoc: “It’s because you never tried the Fruit Flavorchicken, dude.”

Claire
9 years ago

Does the hot skirt and girdle come in a large?

Eccekio
Eccekio
9 years ago

I won’t eat any bucking dogmeat either.

Kitsune
Kitsune
9 years ago

“Add the set type meat”

I realize that the Chinese had the printing press before Gutenberg, I didn’t realize they used meat.

emily
emily
9 years ago

People who order the western fashion steak are more interested in the dressing than the meat.

Jellychop
Jellychop
9 years ago

No wonder the menu is so long: If you can teach an eel to cook roasts you’ve got almost unlimited chef help.

jjhitt
jjhitt
9 years ago

SET: TYPE=”meat”
If you can’t stand to code, then stay out of the kitchen.

Classic Steve
9 years ago

I’m gonna chop the fish a new one!

Classic Steve
9 years ago

OK, I added them all up, and what I got is one big mess of Chingrish.

DrLex
DrLex
9 years ago

Fish silk is the new fashion. Especially when combined with beef fragrance.

Someone
Someone
9 years ago

I’d like to have an excuse to not go to work tomorrow: I’ll take the germ mushroom with the multicolored egg.

jerry
jerry
9 years ago

Yeah, I feel the same way about beef river powder when I see it in a recipe.

jjhitt
jjhitt
9 years ago

“And you think you had a rough day.” — The Chicken

Matt
Matt
9 years ago

The translator must have learned English in Canada — “Chop the fish, eh.”

GwydionM
GwydionM
9 years ago

Try the “System Leg”.
Or the “Gold FIve Put Together”?
Or even “Type Placard Cold Place”

DragonLady
DragonLady
9 years ago

The system leg? I’m still on XP….So I can’t have the leg of the dog? Can I substitute the leg of the cat? No?
Well, I’m sure everything’s great. Just bring me whatever Chef Eel has on the grill.
Drink? I’m very partial to powdered river water. It definitely has miraculous pow(d)ers. Haha.
Large, please.

DragonLady
DragonLady
9 years ago

This is gonna rocket to the top, as chinglish, as menu. Gold stars & bars to the ‘executive chef’–probably the eel–& the translators.

Michael
Michael
9 years ago

If you order a gold placard, the engraving is extra!

Michael
Michael
9 years ago

I’m guessing “chop the fish a” is an Italian dish.

jjhitt
jjhitt
9 years ago

Gold Five Put Together (some assembly required).

J
J
9 years ago

It’s strange that the one real thing is the chicken brisket, which is eaten for Jewish holidays.

Dude
Dude
9 years ago

Laugh at the fish thing one more time I’ll show you my type placard cold face and give you a gold five, but they won’t be put together.

Jesse
Jesse
9 years ago

Is that hot skirt a mini?

d17nk
d17nk
9 years ago

Excuse me, the fragrant chicken leg kind of has too much fragrant

Kitsune
Kitsune
9 years ago

I’ll have the hot skirt. She looks good 🙂

Tom P.
Tom P.
9 years ago

Powdered beef!?! WTF? Give me real beef.

Lora
Lora
9 years ago

Ummm, shouldn’t this be on Adult Engrish?

bernard
bernard
9 years ago

At least the shrimp stopped violating the cabbage.

SFFantasy
SFFantasy
9 years ago

F**K the beef river powder, i’m going with the Specially made dog meat with a side order of fatty beef D fried rice

J
J
9 years ago

A letter to the Chef.
Dear sir or madam, Thank you for de-shelling the shrimp BEFORE making it into meatball form. The dog meat was indeed special. I am curious to learn of your pork beef fillet. Is it from a highbred super animal? Perhaps it comes from Korea, they are know for their growing of beef buckwheat. My main question Chef, is why the hard feelings to frying the fish? The Beef river powder I understand, fuck a bunch of that stuff.

szali
szali
9 years ago

Poor chicken. The sauce burns its leg, it must hurt.

rextrex
rextrex
9 years ago

I’m tired of doing everything for you around here! F@&k to frying the fish! Just eat it raw why don’t you?

Noe
Noe
9 years ago

Chestnut, garlic, sauce, please. Stop burning the chicken.

That aside, gimme one hot turnip D.

Oh, and D stands for Delicious, right?

You-Choice-it
You-Choice-it
9 years ago

i want the hot skirt and girdie vegetables, but i want it roar with a side of fragrent fish silk.

Jrp
Jrp
8 years ago

Hmmmm…….I think i’ll have the dog meat with a side of germ mushrooms…..actually i’ll have the the type of burns the chicken pot mixes the.

sparky8367
sparky8367
8 years ago

Genetic miracles! Just gotta have that pork beef.

Jerome
Jerome
7 years ago

Let’s begin with the small hot cucumber, then move on to either No.22 or No.30. Mmm-mmm, yeah!

psycho
psycho
6 years ago

Huh.That’s why there are so many Asians.They f***in everything.

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