How does one ingredient 扒 another ingredient in a dish? I don't understand the use of 扒 in 腿絲扒芥膽, see below. Other examples are 腿絲桂花膠扒菜苗, 碧綠扒三菇, 皇子菇扒豆苗. CUHK translates as

None of these English verbs fit! All the Chinese I know comes from Chinese restaurant menus. I would've picked 配 like 腿絲配芥膽, 北菇配菜膽, 蟹肉配雙蔬. I asked at least 7 Chinese waiters this, and they all replied they never heard 配 used like this.



Top. Middle. Bottom. Another pic not shown.
Why didn't &quot;Rake up; gather up&quot; make sense to you?
腿絲(扒)芥膽 = Shredded Ham (raked up/ gathered up on)  Mustard
北菇(扒)菜膽 = Northern Mushroom (raked up/ gathered up on) Vegetable
蟹肉(扒)雙蔬 = Crab Meat (raked up/ gathered up on) Double Vegetables

扒 (on top) --  one ingredient laid on the top of another ingredient and the two do not mix (this way, one doesn't affect the taste of the other too much. You can mix them as much or as little as you like)

炒 (stir mix) -- all ingredients are stirred and mixed together (you can enjoy everything in every bite)

配 (aside) -- a side dish is placed beside the main dish (you can choose to eat them separately or together)


蟹肉扒豆苗

通菜炒牛肉

咖喱牛腩配麫包