Chinese Food

Chinese Food

Header product — groups all Chinese dishes. Log sales here for quick entry or against a specific dish for finer tracking.

Char siu (BBQ pork) rice box

Cantonese roast pork over steamed jasmine rice with steamed vegetables and house sauce.

Roast duck rice box

Cantonese roast duck over steamed rice. Rich, complex flavour — high margin product.

Wok-fried noodles (chow mein)

Stir-fried egg noodles with vegetables and choice of protein in oyster and soy sauce.

Singapore noodles

Rice vermicelli stir-fried with curry powder, egg, prawns, char siu, and vegetables.

Fried rice

Wok-fried jasmine rice with egg, spring onion, soy sauce, and choice of protein.

Bao buns (steamed)

Fluffy steamed buns filled with char siu pork or braised beef. Already covered separately — include if offering alongside other dishes.

Kung pao chicken

Stir-fried chicken with peanuts, dried chilli, and Sichuan pepper in a sweet and spicy sauce.

Mongolian beef

Stir-fried beef strips with spring onion in a rich soy and oyster sauce glaze.

Spring rolls (Chinese fried)

Crispy fried rolls with pork and vegetable filling. Contains gluten.

Egg tarts (dan tat)

Cantonese custard tarts — buttery pastry with silky egg custard. Contains gluten, egg, dairy.

Chinese herbal tea / chrysanthemum tea

Served hot or cold — naturally caffeine-free.

Char siu pork (BBQ pork)

Buy from Chinese BBQ supplier or roast in-house. Keep above 60°C or reheat thoroughly.

Roast duck (whole or half)

Buy from Chinese BBQ supplier — chop to order.

Chicken thigh fillets (diced)

Beef (flank or rump, thinly sliced)

For Mongolian beef and stir fries.

Prawns (peeled and deveined)

For Singapore noodles and fried rice.

Chinese pork sausage (lap cheong)

For fried rice — sweet, dried sausage.

Eggs

Jasmine rice

Cook fresh — keep in rice cooker.

Egg noodles (fresh or dried)

Contains gluten and egg — must declare.

Rice vermicelli (thin)

For Singapore noodles — gluten-free.

Spring roll wrappers

Contains gluten.

Bao bun dough (bought frozen)

Contains gluten — must declare.

Egg tart shells (bought frozen)

Contains gluten, egg, dairy.

Egg custard mix (for egg tarts)

Egg and dairy allergens.

Soy sauce (light)

Contains gluten — must declare.

Soy sauce (dark)

For colour and depth — contains gluten.

Oyster sauce

Contains gluten and molluscs — must declare.

Hoisin sauce

Contains gluten and soy — must declare.

Sesame oil

Sesame allergen — must declare.

Sesame seeds

Sesame allergen.

Shaoxing rice wine

For marinades and stir fries.

Chinese five spice powder

Sichuan peppercorns

For kung pao — numbing heat.

Dried chillies

For kung pao.

Peanuts (roasted)

Peanut allergen — must declare on kung pao.

Cornstarch / cornflour

For velveting meat and thickening sauces.

Sugar

White pepper

Garlic

Fresh ginger

Spring onions

Bok choy

Steamed or stir fried as side vegetable.

Bean sprouts

Cabbage (Chinese wombok)

Carrots

Vegetable oil (high smoke point)

For wok cooking — must handle extreme heat.

MSG (optional)

Not a declared allergen under FSANZ — but worth noting on signage for transparency.

Chrysanthemum flowers (dried)

For chrysanthemum tea.

Rock sugar

For sweetening herbal tea.

High-output wok burner (LPG, 30MJ+)

Wok hei requires extreme heat — minimum 30MJ recommended for authentic results.

Commercial carbon steel wok (flat bottom)

Season thoroughly before use — never wash with soap.

LPG bottles and regulator

Large stock pot

For boiling noodles and steaming.

Commercial steamer (bamboo or stainless)

For bao buns and steamed dishes.

Rice cooker (large commercial)

Keep jasmine rice fresh and hot throughout service.

Bain-marie / food warmer

Keep BBQ meats, sauces, and proteins above 60°C.

Deep fryer

For spring rolls.

Cleaver and chopping board

For chopping roast duck — heavy cleaver required.

Wok ladle and spatula (chuan)

Spider strainer and tongs

Squeeze bottles

For sauces.

Prep table and cutting boards

Colour-coded.

Small bar fridge

For proteins and dairy below 5°C.

Food thermometer

Trestle tables / serving counter

Gazebo/marquee

Generator

If no mains power.

Fire extinguisher (Class F — cooking oil)

For deep frying.

Cash float/till

Oil disposal container

Chinese food stall

Rice boxes with lids

For BBQ meat rice boxes.

Noodle boxes

For chow mein and Singapore noodles.

Bao bun paper bags / sleeves

Spring roll bags / paper

Egg tart boxes (4 or 6 pack)

Chopsticks and forks

Napkins

Takeaway bags

Allergen information card

Soy, sesame, gluten, molluscs, egg, peanuts — display clearly.

Food Business Registration

Food Supervisor Certificate

At least one person on site.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

LPG/gas safety compliance

High-output burners require careful gas management — cylinders secured, regulator checked.

Deep frying safety compliance

Class F fire extinguisher mandatory for spring roll frying.

Temperature control compliance

BBQ meats above 60°C or chilled below 5°C — no middle ground.

Soy allergen declaration

Light and dark soy sauce used throughout — must declare on all affected products.

Sesame allergen declaration

Sesame oil and seeds used throughout — must declare.

Gluten allergen declaration

Soy sauce, oyster sauce, hoisin, egg noodles, spring roll wrappers, bao buns contain gluten.

Mollusc allergen declaration

Oyster sauce contains molluscs — must declare.

Egg allergen declaration

Egg noodles, fried rice, egg tarts, and spring roll batter contain egg.

Peanut allergen declaration

Peanuts in kung pao chicken — must be declared prominently.

Allergen labelling compliance

Soy, sesame, gluten, molluscs, egg, and peanuts all present across menu.

Oil disposal compliance

Used cooking oil disposed via licensed waste oil service.

Electrical safety compliance

If using generator or electric equipment.

Market stall fee

Fuel — travel

LPG/gas

High-output burners consume significantly more gas than standard stalls.

Generator fuel

If no mains power.

Cooking oil

Oil disposal service

Ice

For keeping proteins cold during transport.

Chinese BBQ supplier costs

Char siu and roast duck from supplier — significant input cost.