“Vegetable”, “light” and “not spicy” do not automatically mean vegan or suitable for a food allergy. Ask about stock, seasonings, marinades, coatings and finishing ingredients, not just visible meat. This is a communication aid, not a safety certification for any restaurant.
Name the actual restriction
Distinguish a preference, vegan requirement, intolerance and diagnosed allergy. Fill in your own specific ingredients. “Less” is not an adequate request for something you must avoid, and “I do not like it” does not communicate an allergy. Follow your personal medical plan for emergency preparation; a server cannot assess your reaction risk.
Show the kitchen these terms
Chinese term: 高汤、骨汤 / English meaning: Stock / bone broth / Follow-up question: What is it made from? Is another confirmed recipe possible?
Chinese term: 蚝油 / English meaning: Oyster sauce / Follow-up question: Can you check the actual bottle's ingredients?
Chinese term: 虾皮、虾米 / English meaning: Dried small shrimp / dried shrimp / Follow-up question: Is it in soup, filling or the final garnish?
Chinese term: 猪油 / English meaning: Lard / Follow-up question: Is it used in frying, pastry or dough?
Chinese term: 花生碎、芝麻酱 / English meaning: Crushed peanuts / sesame paste / Follow-up question: Is it separate or already mixed into a sauce?
Chinese term: 料酒 / English meaning: Cooking wine / Follow-up question: Is it in the marinade, broth or cooking process?
Chinese term: 蛋液、面糊 / English meaning: Egg wash / batter / Follow-up question: What is in the coating, marinade and glaze?
This is a language checklist, not a complete allergen list for each food. Commercial products and kitchen recipes differ. Check the actual labels of soy sauce and mixed seasonings rather than using a familiar name to rule out an ingredient.
Ask how the dish will be prepared
State the ingredients you must avoid and ask the server to check with the kitchen. Removing a visible topping does not remove something already mixed into stock or marinade. The UK Food Standards Agency's eating-out guidance highlights recipe changes, sauces and cross-contact. Its communication principles are relevant here; its UK legal requirements are not being presented as Chinese restaurant law.
For an allergy, also ask about shared utensils, cooking surfaces and oil. If the reply is only “probably fine”, or the ingredients cannot be established, do not use a taste test. Consider another clearly explained meal or restaurant according to your own professional advice.
Two different ordering cards
Vegan example: “我不吃肉、鱼、海鲜、蛋、奶，也不吃动物汤底或猪油。请帮我确认酱汁、面糊和配料。若做不到，请直接告诉我。” This excludes meat, fish, seafood, eggs, dairy, animal stock and lard, and asks about sauces, batter and toppings. Adjust it to your actual diet.
Allergy example: “我对___过敏。这不是口味偏好。请向厨房确认所有原料、酱汁和配料，以及共用器具接触的可能。如果不能确认，请告诉我，我会另选。” This says the restriction is an allergy, asks for an ingredient and cross-contact check, and invites an honest answer if the kitchen cannot confirm. Use the precise ingredient in Chinese and English; a broad category may not describe your individual allergy accurately.
When the food arrives, confirm that it is the portion prepared for your request, especially at a shared table. Another person's experience of eating the dish does not establish its suitability for you.
Checked 2026-10-22. No treatment advice or allergen-free guarantee is provided. For wider preparation, see the vegetarian and dietary-communication guide.
Editorial archive date: 2026-01-04. This guide was compiled later; use the source-check dates stated in the text.
