List of Chinese dishes
Encyclopedia
The following is a list of dishes that are part of Chinese cuisine
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Anhui
Chinese cuisine
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
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Poultry-based dishes
- Kung Pao chickenKung Pao chickenGong Bao chicken , a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo , or palatial guardian. The name "Kung Pao" chicken is derived from this title....
(gongbao jiding) 宫保鸡丁 - Peking DuckPeking DuckPeking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods....
(Beijing kaoya) 北京烤鸭, the trademark dish of BeijingBeijingBeijing , also known as Peking , is the capital of the People's Republic of China and one of the most populous cities in the world, with a population of 19,612,368 as of 2010. The city is the country's political, cultural, and educational center, and home to the headquarters for most of China's... - Soy eggSoy eggSoy egg is a type of Chinese egg cooked in soy sauce, sugar, water, as well as optionally other herbs and spices.-Usage:Soy eggs may be eaten individually as a snack. They are sometimes used as a condiment in congee...
(滷蛋; lǔdànLudanLudan, also known as Ludain or Luden, was a Scottish pilgrim to Jerusalem. On his return he died at Scherkirchen, near the city of Strasbourg, France, at which time the bells of a local church began to ring.-References:...
), hard boiledHardboiledHardboiled crime fiction is a literary style, most commonly associated with detective stories, distinguished by the unsentimental portrayal of violence and sex. The style was pioneered by Carroll John Daly in the mid-1920s, popularized by Dashiell Hammett over the course of the decade, and refined...
eggEgg (food)Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...
, - Tea eggTea eggTea egg is a typical Chinese savory snack commonly sold by street vendors or in night markets in most Chinese communities throughout the world.-Regular/traditional method:...
(茶葉蛋; (cháyèdàn), hard boiled eggBoiled eggsBoiled eggs are eggs cooked by immersion in boiling water with their shells unbroken. Hard-boiled eggs are either boiled long enough for the egg white and then the egg yolk to... - Century eggCentury eggCentury egg or pidan , also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several...
(皮蛋; pi2 dan4; lit. leather egg), 1 thousand year old egg
Pork-based dishes
- Dongpo pork (Donpo rou)东坡肉
- Sweet and sour porkSweet and sour porkSweet and sour pork is a Chinese dish that is particularly popular in Cantonese cuisine and may be found all over the world. A traditional Jiangsu dish called Pork in a sugar and vinegar sauce is considered its ancestor....
(gulaorou) 古老肉 - Twice Cooked PorkTwice Cooked PorkTwice cooked pork , along with Mapo Dofu , hot pot and Kung Pao chicken , is a well-known Sichuan-style Chinese dish....
(huiguorou) 回锅肉 - Char siuChar siuChar siu , otherwise known as barbecued meat in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat...
(chashao) 叉烧, Barbecued roast pork
Noodles
- NoodlesChinese noodlesNoodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation...
面条- Fried noodlesFried noodlesFried noodles are common throughout East and Southeast Asia. Many varieties, cooking styles, and ingredients exist.-Stir-fried:*Beef chow fun - Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions....
(chowmein or chǎo miàn) 炒面 - Noodle soupNoodle soupNoodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is an East and Southeast Asian staple. Less well known, a form of fresh noodle is used in soup in certain parts of Europe , and in northern China; usually, it is served for breakfast...
面汤 - Zha jiang mian (zhajiangmian) 炸醬面, noodles mixed with a heavily flavored meat sauce
- Fried noodles
Legume-based dishes
- Doufu (豆腐, plain tofuTofuis a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...
) - Mapo doufuMapo doufuMapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan province. It is a combination of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with minced meat, usually pork or beef...
麻婆豆腐 - Soy milkSoy milkSoy milk and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water...
(豆奶; dou4 nai3 or 豆漿; dou4 jiang1), in either sweet or "salty" form - Choudoufu (臭豆腐, stinky tofuStinky tofuStinky tofu or chòu dòufu is a form of fermented tofu that has a strong odor. It is a popular snack in East and Southeast Asia, particularly mainland China, Taiwan and Hong Kong and in East Asian enclaves elsewhere where it is usually found homemade, at night markets or roadside stands, or as a...
) - Suan caiSuan caiSuan cai , or in English, "sour vegetable", is a traditional Chinese pickled Chinese cabbage. It is used in a variety of ways...
(酸菜), fermented cabbage
Vegetable-based dishes
- Buddha's delightBuddha's delightBuddha's delight, often transliterated as Luóhàn zhāi, lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine...
(luohanzhai) 罗汉斋, a vegetarian dish popular amongst Buddhists - PickledPicklingPickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar . The resulting food is called a pickle. This procedure gives the food a salty or sour taste...
vegetables (jiangcai) (醬菜; jiang4cai4; lit. sauced vegetables)
Dishes by cooking method
- Double boiling/Double steamingDouble steamingDouble steaming, sometimes also dubbed double boiling, is a Chinese cooking techniques to prepare delicate food such as bird nests, shark fins, etc. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours...
炖, a Chinese cooking techniqueChinese cooking techniquesChinese cooking techniques are a set of methods and techniques traditionally used in Chinese cuisine. The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.-Wet:...
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 cookingRed cookingIn Chinese cooking, Red cooking is a slow braising cooking technique that imparts a red color to the prepared food....
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 fryingStir fryingStir frying is an umbrella term used to describe two Chinese cooking techniques for preparing food in a wok: chǎo and bào . The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique...
, an umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆).
Dumplings
- JiaoziJiaoziJiǎozi 餃子 or 饺子 , bánh bột luộc , gyōza , Mo:Mo: or Momocha म:म: or ममचा , or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into...
饺子, steamed (zhengjiao) or boiled (shuijiao, tangjiaozi) dumplings - WontonWontonNot to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...
(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 (xiaolongbaoXiaolongbaoXiaolongbao is a type of steamed bun or baozi from eastern China, especially Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, hence the name...
) 小笼包 (soup dumplings). a specialty of ShanghaiShanghaiShanghai is the largest city by population in China and the largest city proper in the world. It is one of the four province-level municipalities in the People's Republic of China, with a total population of over 23 million as of 2010... - Dim sumDim sumDim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates...
(dianxin) 点心, a staple of Cantonese cuisineCantonese cuisineCantonese cuisine comes from Guangdong Province in southern China and is one of 8 superdivisions of Chinese cuisine. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout the country... - ZongziZongziZongzi is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. They are cooked by steaming or boiling. Laotians, Thais, and Cambodians also have similar traditional dishes. In the Western world, they are also known as rice...
粽子, glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling - BaoziBaoziA bāozi or simply known as bao, bau, humbow, nunu, bausak, pow or pau is a type of steamed, filled bun or bread-like item in various Chinese cuisines, as there is much variation as to the fillings and the preparations...
包子, filled steamed buns - MantouMantouMantou, often referred to as Chinese steamed bun/bread, is a kind of steamed bun originating in China. They are typically eaten as a staple in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents...
(steamed bun) 馒头
Pastry
- MooncakeMooncakeMooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival / Zhongqiu Festival. The festival is for lunar worship and moon watching; mooncakes are regarded as an indispensable delicacy on this occasion. Mooncakes are offered between friends or on family gatherings...
(yuebing) 月饼, a special cake eaten at Mid-Autumn FestivalMid-Autumn FestivalThe Mid-Autumn Festival , also known as the Moon Festival or Mooncake Festival or Zhongqiu Festival, is a popular lunar harvest festival celebrated by Chinese and Vietnamese people. A description of the festival first appeared in Rites of Zhou, a written collection of rituals of the Western Zhou... - ShaobingShaobingShaobing or huoshao is a baked, layered flatbread with or without sesame on top, in Chinese cuisine. They can contain a variety of stuffing which can be grouped into two main flavors: savoury or sweet. Examples of fillings are red bean paste, black sesame paste, stir-fried mung beans with egg and...
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
- SachimaSachimaSachima, also called Shaqima is a common Chinese pastry found in many Chinese-speaking regions. Each regional cuisine has its own slightly different variation of this food, though the appearance of all versions is essentially the same.-Manchu:...
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
Soups, stews and porridge
- Hot potHot potHot pot , less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table...
火锅 - Hot and sour soup (suanlatang) 酸辣汤
- CongeeCongeeCongee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...
(粥; zhou1): rice porridgeRice congeeCongee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation... - Tong suiTong SuiTong sui, also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China...
(tangshui) 糖水, sweet CantoneseCantonese cuisineCantonese cuisine comes from Guangdong Province in southern China and is one of 8 superdivisions of Chinese cuisine. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout the country...
soup served as a dessert - Won ton soup
AnhuiAnhui cuisineAnhui cuisine is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine.-Methods and Ingredients:...
(Hui 徽)
- Ginger Duck
- Hay Wrapped Fragrant Ribs
- Caterpillar Fungus Duck(虫草炖老鸭)
- Dry 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)
Cantonese
Cantonese cuisineCantonese cuisine comes from Guangdong Province in southern China and is one of 8 superdivisions of Chinese cuisine. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout the country...
(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 eggsChinese steamed eggsChinese steamed eggs or water egg is a Chinese home-style dish found all over China. Eggs are beaten to a consistency similar to what would be used for an omelette and then steamed.-Preparation:...
(蒸水蛋) - Rice congeeRice congeeCongee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...
(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)
- ZhaliangZhaliangZhaliang is a kind of food in Cantonese cuisine of China. It is made by tightly wrapping rice noodle roll around youtiao . It is most popular in the Guangdong province of southern China, as well as in Hong Kong....
(炸兩) - Youtiao (油条)
- Dace fishballs (鯪魚球)
- Cantonese seafood soupCantonese seafood soupCantonese seafood soup is one of the main seafood soup within Cantonese cuisine. It iscommonly found in Hong Kong. It is also available in some overseas Chinatowns. The soup is usually considered midrange to high-end in price depending on the ingredients....
- 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 fenShahe fenShahe fen or he fen is a type of wide Chinese noodle made from rice.-Names:While shahe fen and he fen are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fen, hofen, ho-fen, ho fun, ho-fun, hofoen , hor fun, hor...
(沙河粉) - Char siuChar siuChar siu , otherwise known as barbecued meat in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat...
(叉烧) - Roast gooseRoast gooseRoast goose is a dish found within Chinese and European cuisine.-Southern China:In southern China, roast goose is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning in a charcoal furnace at high temperature. Roasted geese of high...
(燒鵝) - Roasted pig (燒肉)
- White cut chickenWhite cut chickenWhite cut chicken or white sliced chicken is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. Unlike most other meats in the siu mei category, this particular dish is not roasted.-Preparation:...
(白切雞) - Orange cuttlefishOrange cuttlefishOrange cuttlefish or Orange squid is the most common English name used for the cuttlefish dish within Cantonese cuisine. It is one of the siu mei dishes, though it is not quite roasted...
(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 chickenCrispy fried chickenCrispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft....
- Seafood birdsnestSeafood birdsnestSeafood birdsnest is a common Chinese cuisine dish found in Hong Kong, China and most overseas Chinatown restaurants. It is also found within Cantonese cuisine. It is usually classified as a mid to high-end dish depending on the seafood offered.-Basket:...
- Suckling pigSuckling pigA suckling pig is a piglet fed on its mother's milk . In culinary, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines...
- 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 yuBao yuBaoyu is the common Chinese name given to abalone and also the dried seafood product produced from the adductor muscle of abalone. In dried form, it is a highly prized and expensive ingredient used in Chinese cuisine...
(燜鮑魚, Bao yu) - Shark fin soupShark fin soupShark fin soup is a popular soup item of Chinese cuisine usually served at special occasions such as weddings and banquets, or as a luxury item in Chinese culture. The shark fins provide texture while the taste comes from the other soup ingredients.There is controversy over the practice of shark...
(魚翅羹, Yu qi tong) - Hoi samHoi samSea cucumbers are marine animals of the class Holothuroidea used in fresh or dried form in various cuisines.The creature and the food product is commonly known as bêche-de-mer in French, trepang in Indonesian, namako in Japanese and in the Philippines it is called balatan...
(海參, Hoi sam) - Bird's nest soupBird's nest soupBird's nest soup is a delicacy in Chinese cuisine. A few species of swift, the cave swifts, are renowned for building the saliva nests used to produce the unique texture of this soup....
(燕窩, Yeen Waw) - Tea smoked duck (茶燻鴨)
Fujian
Fujian cuisineFujian cuisine is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xiānwèi" , as well as...
(Min 闽)- PopiahPopiahPopiah is a Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, and Malaysia. Popiah is often eaten in the Fujian province of China and its neighbouring Chaoshan on the Qingming Festival. In the Teochew dialect, popiah is pronounced as "Bo-BEE-a", which means "thin wafer"...
(薄饼) - Buddha jumps over the wallBuddha jumps over the wallBuddha Jumps Over the Wall, or fó tiào qiáng, is a variety of shark fin soup in Cantonese and Fujian cuisine. Since its creation during the Qing Dynasty , the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking...
（佛跳墙, Fotiaoqiang) - Yen pi (燕皮)
Sichuan (Chuan 川)
- Kung Pao chickenKung Pao chickenGong Bao chicken , a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo , or palatial guardian. The name "Kung Pao" chicken is derived from this title....
- Zhangcha duckZhangcha duckZhangcha duck, tea-smoked duck, or simply smoked duck, is a quintessential dish of Szechuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant...
- Twice Cooked PorkTwice Cooked PorkTwice cooked pork , along with Mapo Dofu , hot pot and Kung Pao chicken , is a well-known Sichuan-style Chinese dish....
- Mapo dofu
- Sichuan hotpotHot potHot pot , less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table...
- Fuqi FeipianFuqi FeipianFuqi feipian is a popular Sichuan dish, served cold or at room temperature, which is made of thinly sliced beef and beef offal. Common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including Szechuan peppercorns. True to its...
- Chongqing Spicy Deep-Fried Chicken
- ShuizhuShuizhuShuizhuroupian is a Chinese dish which originated from the cuisine of Sichuan province and the name literally means "water-cooked meat slices". The preparation of this dish usually involves some sort of meat , chili pepper, and a large amount of vegetable oil.The meat is prepared with water,...
, or literally "Water cooked", or Dishes - Dan dan noodlesDan dan noodlesDandan noodles or Dan Dan Mian is a classic dish originating from Chinese Sichuan cuisine...
and Bon bon chicken - Szechuan Shrimps
Zhejiang
Zhejiang cuisineZhejiang cuisine is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China...
(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)
- 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)
Others
BeijingBeijing cuisineBeijing cuisine is a cooking style in Beijing, China. It is also known as Mandarin cuisine.-Background:Since Beijing has been the Chinese capital city for centuries, its cuisine has been influenced by culinary traditions from all over China, but the cuisine that has exerted the greatest influence...
- Peking DuckPeking DuckPeking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods....
(usually served with pancakes) (北京烤鸭) - Zhajiang Mian (炸酱面)
- xianbing 馅饼