The difference between Shao Xing and Shao Hisng Chinese cooking wines

Well in Chinese cooking we use a wide variety actually. Typically speaking...

Medium or Long Grain Rice

• White Rice
• Fried Rice

Sweet Rice or Glutinous Rice

• Sticky Rice (You commonly see this at Dim Sum places in the sticky rice dishes wrapped in lotus leaves, among other places.)

There are others of course, but those are the common ones you'll find since you were asking about Chinese Takeout. The shorter the grain, the more "sticky" it will be. However, that doesn't mean that long grain rice should come out grainy either. I suppose different restaurants will do it differently, around here they generally use long grain rice for "white rice". This is how my mother taught me to make rice:

1. Wash Rice a few times till there isn't any more murkiness.
2. Add water till it reaches your first knuckle on your pointer finger when the tip is just barely touching the rice (should generally work for any amount of rice).
3. Bring to boil, turn to simmer (covered). Check back in 10 to 15 minutes If the water is mostly gone, and it isn't at the texture you like, you can always add a bit more water.
4. Let it sit for a few minutes after the heat is off.

In China, you'll find all different grains. I've seen both short and long grains, and have seen plain white, long grain rice served as well.

Hibachi are technically a traditional Japanese device used for heating one's house. They are a basic, heat-proof container that holds charcoal.

The cooking devices that many people refer to as "hibachi" are what the Japanese would call "shichirin":

I'm guessing that the term "hibachi" was popularized in North America because "shichirin" can be hard to pronounce for Anglophones.

Somewhere along the way, primarily in North America, the term "hibachi" also started to be used to refer to teppanyaki:

I'm not sure when or why this started; perhaps it has something to do with the fact that Banihana confusingly refers to their teppanyaki restaurants as "hibachi-style".

Among these, teppanyaki is most similar to Mongolian barbecue, in which meat is cooked on large, round, cast iron griddles:

(Images taken from Wikipedia.)

If you were to actually go to a Japanese restaurant and cook your own food over a shichirin, it would likely be referred to as "yakiniku", which is believed to have some origins in Korean barbecue.

Whereas teppanyaki has been a traditional Japanese cooking method for a long time, "Mongolian barbecue" was developed in the 1970s in Taipei, Taiwan. During that time, Japanese Teppanyaki was very popular in Taiwan, so many people speculate that was actually the inspiration for Mongolian barbecue. There are also some similarities between the Japanese dish "jingisukan" and Mongolian barbecue, however, jingisukan predates Mongolian barbecue.