What the "Golden Chef King" upstairs said has some truth, but the key is related to the naming rules of Chinese food.

Let me add that Chinese food has naming rules and regulations, some of which are named after ingredients (main ingredients and auxiliary materials).

The reason why "stewed chicken with mushrooms" is called "stewed chicken with mushrooms" is related to the naming rules of dishes.

The following details:

The names of dishes are mainly named according to materials, tastes, shapes, qualities, colors, seasons, cooking techniques, place names, people, allusions, metaphors, expressions and numbers.

The following is a summary of the dishes:

One: naming by material: auxiliary materials come first, main materials come last, which is a general rule, but not necessarily all!

For example, lotus leaf chicken, silver carp tofu, mutton and fish soup, including the stewed chicken with mushrooms you mentioned! Hmm. How interesting

Two: named after the taste: spiced meat, strange chicken and hot and sour soup.

Three: named after the shape: cherry meat, Tai Chi taro paste, chrysanthemum fish. Named after quality: crisp taste.

Four: Name by color: Jinyu Tang, Yulu Tuan and Amber Meat.

Five: named after the seasons: winter ling porridge and autumn leaf cake.

Six: named after cooking techniques: slippery tenderloin, steamed pork with powder, dry fried hairtail, steamed fish, roasted meatballs, braised hairtail, braised chicken, etc.

Seven: Named after place names: Beijing Roast Duck, Nanjing Dry-salted Duck, Fuling Pickle, Shaanxi Saozi Noodles, Dandan Noodles and Sichuan.

Eight: named after a person:

Dongpo Meat, Wensi Tofu, kung pao chicken, Chen Mapo (that is, Mapo Tofu), fried chicken belly, fried cake and plum, aged sausage, etc.

Nine: Named after allusions: Liu Lang Wenying, Pearl of the Eye, Yangguan Sandie.

Ten: Named after metaphor, expression and manner: Tongshen cake, dragon leg, longan steamed stuffed bun, unicorn fish, mandarin duck slice, ant on the tree.

Eleven: named after numbers:

A nest of silk, two-color glutinous rice, three non-sticky rice, Simei soup, Five Blessingg cake, Liuyi dish, Qihui cake, Babao rice, Jiusi soup, ten-yuan soup, drunken thirteen women, twenty-four gas wonton, colorful beef venetian, Babao Sanwei pear, hundred birds returning to phoenix, thousand-layer cake and ten-year purple abalone.

Off-topic:

The naming of western food is not as complicated as Chinese food, but it is very long, because the naming of western food is named after the main material+auxiliary material+condiment+color.

For example, an American dish is called crispy duck slices with black pepper and beef tenderloin. Hehe,,, but you can see what's inside at a glance,

Thank you ~ ~