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- Chinese Cuisine encompasses all culinary arts, foods, and dietary habits that have originated in China throughout history. Based on diverse geographical features, climates, regional products, and history, each region developed its own culinary style, gradually culminating in the Eight Cuisines during the Qing Dynasty (1636 — 1912).
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Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates.
- Peking Roasted Duck. Beijing Roasted Duck. Peking duck (北京烤鸭 Běijīng kǎoyā) is a famous dish from Beijing, enjoying world fame, and considered as one of China national dishes.
- Kung Pao Chicken. Kung Pao Chicken (宫保鸡丁 gōngbào jīdīng) is a famous Sichuan-style specialty, popular with both Chinese and foreigners.
- Sweet and Sour Pork. Sweet and sour pork (糖醋里脊 tángcù lǐjǐ) has a bright orange-red color, and a delicious sweet and sour taste. At the very beginning there was only sweet and sour pork, but to meet demands, there have been some developments on this dish.
- Hot Pot. Hot pot, or hotpot (火锅 huǒguō), is one of the most popular dishes in China, especially in Sichuan Province or Chongqing. People cook in and eat from a simmering pot of soup stock (broth) on a gas/induction hob in the middle of the dining table with foodstuffs and condiments around the pot.
- Guangdong/Cantonese Cuisine. Making a great variety of soup is a feature of Cantonese cuisine. Chinese: 粤菜 Yuècài. Sweeter, favoring braising and stewing, adding various mild sauces.
- Sichuan Cuisine. Chinese: 川菜 Chuāncài. Spicy and bold, often mouth-numbing, using lots of chili, garlic, ginger, and peanuts. Sichuan Province produced the most widely served cuisine in China.
- Jiangsu Cuisine. Su cuisine features sweet foods. Sweet and sour spare ribs is a famous dish from Jiangsu. Chinese: 苏菜 Sūcài. Fresh, moderately salty and sweet, precise cooking techniques, favoring seafood, soups and artistic, colorful presentation.
- Zhejiang Cuisine. Chinese: 浙菜 Zhècài. Mellow, using fresh seafood, freshwater fish, and bamboo shoots, and a wide variety of cooking methods. Zhejiang Province is the province south of Jiangsu, and it borders on Shanghai too, so their style is similar to theirs, but it is less elaborately prepared.
- What the Chinese Eat. Find out about some of the unique dishes of a nation who are willing to eat just about anything. Also see... Chinese Food Ingredients.
- China's Regional Food Types. China can be divided into several regions with distinct styles of cooking. The ingredients used are based on the natural and agricultural products of each region.
- China's Religious and Health Food Cuisines. Chinese Vegetarian Food. Chinese Medicinal Food. Halal Food in China.
- What You Should Know About Eating in China. 10 Facts You May Not Know on Eating in China. 10 Differences Between Chinese and Western Eating. What Restaurants Are Like in China.
- Chaofan
- Baozi
- Peking Duck
- Cong You Bing
- Biang Biang Noodles
- Birds Nest Soup
- Congee
- Char Siu
- Xiaolong Bao
- MA Po Tofu
As discussed above, Rice is a staple food for the Chinese. Chinese fried rice or chaofan as it is called is a complete meal for the entire family. The delicious combination of ingredients can be anything from chicken, pork, shrimp to carrots and mixed vegetables. It is quite robust in this sense and is fairly easy to cook.
These fantastic warm, steamed, soft and fluffy baozi are basically steamed buns. They are often filled with veggies and meat such as barbecued pork. It is a diverse dish though, as they can have a filling of sweets such as red bean paste, lotus seed or even custard.
Peking Duck can be traced all the way back to the imperial days of China. It was deemed a royal dish, served to the emperor during the Yuan dynasty. This dish is basically very thinly sliced duck with a crisp and crunchy exterior. It is a dish typically served alongside onions, cucumbers, bean sauce and pancakes.
Cong you bing is a green onion flatbread, also known as Scallion Pancakes. The dough is made from wheat flour and water. Once the dough is formed, it is rolled out into a rectangular shape and topped with green onions or scallions. The dough is rolled into a loose log then sliced. The slices are rolled out into thin discs and cooked in a pan.
Biang Biang Noodles are a thicker and fatter variety of noodles and are very similar to chow fun in appearance. Often served alongside garlic, onions and beef or mutton as per the choice of the consumers. Definitely worth trying them instead of plain old Chow Mein.
Bird’s nest soup is a delicacy in China consisting of, you guessed it, the nest of a swiftlet bird! It is known to have many health benefits and has been eaten in China since the Ming dynasty. However, since getting the ingredients are quite hard to source, bird’s nest soup is particularly expensive at around $3,000-$4,000 per kg.
Congee is a porridge made from white rice. The rice is simply cooked in water for a long time until it becomes soft and slightly thick. It can be eaten plain or dressed up with flavorful toppings. It’s very common to eat congee as a breakfast dish.
Instantly recognisable by its deep dark red appearance, Char Siu is a yummy barbecue pork dish. It has many variations from different regions of China but the most common cuts used in the dish are pork loin, belly or butt. Ingredients such as five-spice powder, honey, bean curd, soy and hoisin sauce are used for seasoning and giving it that distinc...
Soup dumplings are a traditional Chinese food that is very popular in mainland China. These dumplings are often filled with pork and broth. When prodded and poked, delicious, flavorful warm broth comes oozing out. Eating them alone is fun enough but the fabulous sight of seeing that broth ooze out is a heavenly experience on its own!
This is a dish virtually centuries old. A spicy dish of tofu in a savoury sauce with browned ground beef and topped with green onions. Paired perfectly with a hot mound of rice, it is a must-try. Many people might look past it but in our opinion, it is the perfect dish that unites textures and is just the right amount of spicy.
May 18, 2024 · MAIN INGREDIENTS. Yangzhou fried rice is a Chinese dish consisting of rice, eggs, and vegetables such as carrots, mushrooms, peas, while the common additions also include shrimps, meat, scallions, and Chinese ham. Traditional versions sometimes may incorporate sea cucumbers, crab meat, and bamboo shoots.
Apr 11, 2016 · Eight Cuisines. The diversity of geography, climate, costumes and products have led to the evolution of what are called the 'Four Flavors' and 'Eight Cuisines' but as catering is a living art sub-classifications continue to increase.
