List of Chinese dishes
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The following is a list of dishes that are part of Chinese cuisine.
Contents |
[edit] Dishes by ingredient
[edit] Poultry-based dishes
- Kung Pao chicken (gongbao jiding) 宫保鸡丁
- Peking Duck (Beijing kaoya) 北京烤鸭, the trademark dish of Beijing
- Soy egg (滷蛋; lǔdàn), hard boiled egg,
- Tea egg (茶葉蛋; (cháyèdàn), hard boiled egg
- Century egg (皮蛋; pi2 dan4; lit. leather egg), 1 thousand year old egg
[edit] Pork-based dishes
- Dongpo pork (Donpo rou)东坡肉
- Sweet and sour pork (gulaorou) 古老肉
- Twice Cooked Pork (huiguorou) 回锅肉
- Char siu (chashao) 叉烧, Barbecued roast pork
[edit] Grain-based dishes
[edit] Rice-based dishes
- Rice 米饭
- Fried rice (chaofan) 炒饭
[edit] Noodles
- Noodles 麵条
- Fried noodles (chowmein or chǎo miàn) 炒麵
- Noodle soup 面汤
- Zha jiang mian (zhajiangmian) 炸醬麵, noodles mixed with a heavily flavored meat sauce
[edit] Legume-based dishes
- Doufu (豆腐, plain tofu)
- Mapo doufu 麻婆豆腐
- Soy milk (豆奶; dou4 nai3 or 豆漿; dou4 jiang1), in either sweet or "salty" form
- Choudoufu (臭豆腐, stinky tofu)
- Suan cai (酸菜), fermented cabbage
[edit] Vegetable-based dishes
- Buddha's delight (luohanzhai) 罗汉斋, a vegetarian dish popular amongst Buddhists
- Pickled vegetables (jiangcai) (醬菜; jiang4cai4; lit. sauced vegetables)
[edit] Dishes by cooking method
- Double boiling/Double steaming 炖, a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours.
- Red cooking 紅烧, an umbrella term used to describe slow-cooked stews characterized by the use of soy sauce and/or caramelized sugar and various ingredients.
- Stir frying, an umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆).
[edit] Dumplings
- Jiaozi 饺子, steamed (zhengjiao) or boiled (shuijiao, tangjiaozi) dumplings
- Wonton (huntun) 馄饨/云吞 (sphere-shaped dumplings usually served boiled in broth or deep-fried)
- Guotie 锅贴, fried jiaozi dumplings
- Xiao Long Bao (xiaolongbao) 小笼包 (soup dumplings). a specialty of Shanghai
- Dim sum (dianxin) 点心, a staple of Cantonese cuisine
- Zongzi 粽子, glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling
- Baozi 包子, filled steamed buns
- Mantou (steamed bun) 馒头
[edit] Pastry
Main article: Chinese bakery products
- Mooncake (yuebing) 月饼, a special cake eaten at Mid-Autumn Festival
- Shaobing 烧饼, a flaky baked or pan-seared dough pastry
- green onion pancakes (congyoubing) 葱油饼
- Youtiao 油条, "oily tail", or other fried Chinese dough foods
- Sachima 沙琪玛, a sweet pastry commonly sold in Oriental convenience stores
- Longevity buns, steamed buns filled with bean paste, made to look like peaches and served on birthdays
[edit] Soups, stews and porridge
- Hot pot 火锅
- Hot and sour soup (suanlatang) 酸辣汤
- Congee (粥; zhou1): rice porridge
- Tong sui (tangshui) 糖水, sweet Cantonese soup served as a dessert
- Won ton soup
[edit] Regional dishes
[edit] Eight Great Traditions (八大菜系)
[edit] Anhui (Hui 徽)
- Ginger Duck (Chinese: 姜母鸭; pinyin: jiang muya)
- Hay Wrapped Fragrant Ribs(Chinese: 稻香排骨; pinyin: daoxiang paigu)
- Caterpillar Fungus Duck(虫草炖老鸭)
- Dried Pot Tofu (干锅素肉)
- Potato Croquets (土豆炸饺)
- Crab-apple Flower Cake (海棠酥)
- Soy Braised Mandarin Fish (红烧臭鱖鱼)
- Fried Tofu Curd Balls (豆腐渣丸子)
- Fried Pumpkin Dumplings (南瓜蒸饺)
- Silver Fish Fried Egg (银鱼煎蛋)
- 5 Colors Fish Cake (五彩鱼片)
- Jade Rabbit Sea Cucumber (玉兔海参)
- Flower Mushroom Frog (花菇田鸡)
- Bright Pearl Abalone (明珠酥鲍)
- Bagongshan Tofu (八公山豆腐)
- Crab and Fish Stomachs (蟹连鱼肚)
- Phoenix Tail Shrimp (凤尾虾排)
- Fuli Roast Chicken (符离集烧鸡)
- Lotus Seed Pod Fish (莲蓬鱼)
[edit] Cantonese (Yue 粵)
- Preserved-salted fish (鹹魚, Haam yu)
- Preserved-salted duck (臘鴨, Laap ap)
- Preserved-salted pork (臘肉, Laap yuk)
- Chinese steamed eggs (蒸水蛋)
- Rice congee (皮蛋粥)
- Boiled bok choy with oyster sauce (蠔油小白菜)
- Stir-fried vegetables with meat (e.g. chicken, duck, pork, beef, or intestines) (青菜炒肉片)
- Steamed frog on lotus leaf (荷葉蒸田雞)
- Zhaliang (炸兩)
- Youtiao (油条)
- Dace fishballs (鯪魚球)
- Cantonese seafood soup
- Winter melon soup (冬瓜湯)
- Snow fungus soup (银耳湯)
- Northeast watercress sparerib soup (南北杏西洋菜豬骨湯)
- Old fire-cooked soups (老火湯, Lo huo tang)
- Wonton noodle (雲吞麵)
- Beef chow fun (乾炒牛河)
- Shahe fen (沙河粉)
- Char siu (叉烧)
- Roast goose (燒鵝)
- Roasted pig (燒肉)
- White cut chicken (白切雞)
- Orange cuttlefish (鹵水墨魚)
- Brine-soaked duck (滷水鴨)
- Soy sauce chicken (豉油雞, Si yau gai)
- Little pan rice (煲仔飯, bou1 zai2 faan6)
- Layered egg and beef over rice (滒蛋牛肉飯)
- Layered steak over rice (肉餅煲仔飯)
- Preserved Chinese sausage over rice (蠟味煲仔飯)
- Steamed chicken over rice (蒸雞肉煲仔飯)
- Pork Spareribs over rice (排骨煲仔飯)
- Crispy fried chicken
- Seafood birdsnest
- Suckling pig
- Taro duck (陳皮芋頭鴨)
- Roast young pigeon/squabs (烤乳鴿)
- Sour sparerib (生炒排骨)
- Salt and pepper rib (椒鹽骨)
- Salt and pepper cuttlefish (椒鹽魷魚)
- Salt and pepper shrimp (椒鹽蝦)
- Red bean soup (紅豆砂)
- Gou dim (糕點)
- Shaved Ice (刨冰)
- Deng egg (燉蛋)
- Bao yu (燜鮑魚, Bao yu)
- Shark fin soup (魚翅羹, Yu qi tong)
- Hoi sam (海參, Hoi sam)
- Bird's nest soup (燕窩, Yeen Waw)
- Tea smoked duck (茶燻鴨)
[edit] Fujian (Min 闽)
- Popiah (薄饼)
- Buddha jumps over the wall (佛跳墙, Fotiaoqiang)
- Yen pi (燕皮)
[edit] Hunan (Xiang 湘)
[edit] Jiangsu(Su 苏 or Yang 揚)
[edit] Shandong (Lu 魯)
[edit] Sichuan (Chuan 川)
- Kung Pao chicken (simplified Chinese: 宫保鸡丁; traditional Chinese: 宮保雞丁; pinyin: gōngbǎo jīdīng)
- Zhangcha duck (simplified Chinese: 樟茶鸭; traditional Chinese: 樟茶鴨; pinyin: zhāngchá yā)
- Twice Cooked Pork (simplified Chinese: 回锅肉; traditional Chinese: 回鍋肉; pinyin: huíguōròu)
- Mapo dofu (Chinese: 麻婆豆腐; pinyin: mápó dòufǔ)
- Sichuan hotpot (simplified Chinese: 四川火锅; traditional Chinese: 四川火鍋; pinyin: Sìchuān huǒguō)
- Fuqi Feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn)
- Chongqing Spicy Deep-Fried Chicken (simplified Chinese: 重庆辣子鸡; traditional Chinese: 重庆辣子雞; pinyin: Chóngqìng làzǐjī)
- Shuizhu, or literally "Water cooked", or Dishes (Chinese: 水煮; pinyin: shuǐzhǔ)
- Dan dan noodles and Bon bon chicken
- Szechuan Shrimps
[edit] Zhejiang (Zhe 浙)
- West Lake Fish in Vinegar Sauce (Chinese: 西湖醋鱼)
- Beggar's Chicken (Chinese: 叫化鸡)
- Hangzhou-Style Duck Pickled in Soy Sauce (杭州酱鸭)
- Old Duck Stewed with Bamboo Root & Ham (笋干老鸭煲)
- Dongpo Braised Pork (东坡肉)
- Fried Shrimps with Longjing Tea (龙井虾仁)
- Stewed Spring Bamboo Shoots (油焖春笋)[1]
- Sauted Shrimps (油爆虾)
- Red-Stewed Duck (卤鸭)
- Fried Stuffed Bean Curd Paste (干炸响铃)
- Steamed Pork with Rice Flour in Lotus Leaf (荷叶粉蒸肉)
- Fish Ball in Light Soup (清汤鱼圆)
- Fried Eel Slices (生爆鳝片)
- Braised Sliced Pork with Preserved Vegetables (干菜焖肉)
- Fried Sweet and Sour Pork (糖醋里脊)
- Stir-Fried Spring Chicken with Chestnuts (栗子炒子鸡)
- Sauted Broad Beans with Ham (火腿蚕豆)
- Sizzling Rice in Tomato Sauce (番茄锅巴)
- Fried Pigeon with Spiced Salt (椒盐乳鸽)
- Cold Chicken Cooked in Wine (糟鸡)
[edit] Others
- Peking Duck (usually served with pancakes) (北京烤鸭)
- Zhajiang Mian (炸酱面)
- Xianbing 馅饼
[edit] Hainan
[edit] Teochew
[edit] Yunnan
- Crossing the bridge noodles (过桥米线)
