Chinese food is an essential component of Chinese culture due to its long history, unique characteristics, diverse styles and exquisite preparation. Traditional Chinese foods are recognized for their color, flavor, meaning and presentation. Due to the extension of China, there are various regional variations in gastronomy due to climatic, historical differences, local ingredients, eating habits, etc. Chinese cuisine can be classified into eight different types according to its culinary styles and geographical flavors: Sichuan cuisine, Hunan cuisine, Shandong cuisine, Zhejiang cuisine, Fujian cuisine, Anhui cuisine, Cantonese cuisine and Jiangsu cuisine. Each kitchen has its own popular dishes.
- Peking 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. Peking duck is savored for its thin and crispy skin. Sliced Peking duck is often eaten with pancakes, sweet bean sauce, or soy sauce with mashed garlic. It is a must-taste dish in Beijing!
As “the first dish to taste in China”, Beijing Roast Duck used to be a royal dish in medieval China. It has been a “national dish of diplomacy” since the 1970s, when it was first used for the reception of foreign guests by Premier Zhou Enlai (the first Premier of the People’s Republic of China). It is highly praised by heads of state, government officials, and domestic and foreign tourists. - Chicken Kung Pao
(宫保鸡丁 gōngbào jīdīng) is a famous Sichuan specialty, popular among both Chinese and foreigners. Its main ingredients are chicken in cubes, dried chili, cucumber and fried peanuts (or cashews).
In the West, a Western-style kung pao chicken has been created, in which the chicken in cubes is covered with cornstarch, vegetables, sweet and sour sauce and crushed garlic.
3. Sweet and sour pork (糖醋里脊 tángcù lǐjǐ) has a bright orange-red color and a delicious sweet and sour flavor. Initially, only sweet and sour pork was available, but to meet demand, this dish has undergone some developments. Now, pork can be substituted with other ingredients such as chicken, beef, or spare ribs.
4. Hot Pot
The hot pot, or hot pot (火锅 huǒguō), is one of the most popular dishes in China, especially in the province of Sichuan or Chongqing. It is cooked and eaten in a pot of boiling broth over low heat on a gas or induction hob in the center of the table, with food and seasonings around. The secret of whether a hot pot is good or not lies in the broth, from which the flavor of meat and vegetables are extracted.
The Chinese love the hot pot. In the past, it was only enjoyed in winter, but today it is served on the tables throughout the year. It’s a great way to socialize with friends and family. People gather around the pot to eat while they chat, eat, drink and have fun.
5. Dim Sum
Cantonese Dim Sum. Dim sum (点心 diǎnxin) is a popular Cantonese cuisine dish. It includes a wide variety of miniature foods, such as dumplings, rolls, cakes, meat, seafood, dessert, and vegetable preparations. There are about a thousand dim sum dishes in existence today. Dim sum originated in Guangzhou. People in Guangdong enjoy drinking tea in the morning or at lunch. As a result, dim sum is frequently served for breakfast and lunch at tea parties. It is a popular way to get up with friends and family or hold social gatherings. Read more about dim sum.
6. Dumplings
Dumplings (饺子 jiǎozi) are a very popular traditional dish, especially in northern China. They consist of minced meat or chopped vegetables wrapped in a thin layer of dough. The most common fillings are minced pork, shrimp in cubes, ground chicken, beef and vegetables. They can be cooked boiled, steamed or fried.
Dumplings are also a traditional dish that is eaten on Chinese New Year’s Eve. Its appearance is reminiscent of Chinese silver bars (the Chinese currency of yesteryear), so it is believed that the more dumplings are eaten during New Year’s celebrations, the more money will be earned. Preparing dumplings is a good way to interact with friends and family. You will see kitchens full of Chinese families preparing dumplings during the Chinese New Year. Read more about dumplings.
7. Ma Po tofu
(麻婆豆腐 Mápó dòufǔ ‘Minced grandmother’s tofu’) is one of the most famous dishes of Chuan cuisine (Sichuan food), with more than 100 years of history. It consists of tofu with minced meat (pork or beef) in spicy sauce. The sauce is made with fermented black beans and chili paste (douban/douchi).
The inventor of Tofu Ma Po was from Chengdu, Sichuan province. She was a grandmother surnamed Chen. It is said that Chen’s face was bitten. In Chinese, ma means ‘chopped’ and ‘po’ means grandmother, so people called the dish she prepared tofu Ma Po (‘Minced Grandma’). Its spicy and aromatic dish later became a very popular dish. It was introduced in Japan and also became popular there.
8. Char Siu
Cantonese Char Siu
In Cantonese, char means “fork” and siu means “to roast,” so char siu (叉烧 chāshāo) means “roasted fork.” It is a type of Cantonese roast pork. It is eaten with rice or noodles. It is also used as a filling in baozi (a type of steamed stuffed bun).
9. Chow Mein
Chow Mein
Chow mein is the Cantonese pronunciation of the Mandarin chǎomiàn (炒面), which means “sautéed noodles”. This stir-fry dish consists of noodles, meat (usually chicken, beef, shrimp or pork), onion and celery.
To prepare chow mein, the noodles must be cooked in boiling water for a while. After they cool down, they sauté.
There is an interesting story about the origin of chow mein. It is said that it was invented by a woman named Shan Gu in Jiangsu province. She prepared food for the workers who built a large dam to avoid the floods of the Yellow River. He discovered that the food was spoiled easily and quickly with the heat. So he invented the chow mein, which can be stored for longer and is easy to reheat and eat. Since then, sautéing has become a popular way to cook noodles.