Chinese cuisine, with its vast history, distinctive characteristics, diverse styles, and sophisticated culinary techniques, stands as a cornerstone of Chinese culture. Globally celebrated, traditional Chinese dishes are revered for their harmonious blend of color, aroma, taste, symbolic meaning, and artistic presentation. The sheer scale of China, coupled with its varied climates, rich history, locally sourced ingredients, and unique dining customs, has given rise to an incredible array of regional culinary traditions.
Based on distinct cooking methods and regional flavors, Chinese cuisine is often categorized into eight major culinary traditions, each boasting a repertoire of iconic dishes. These include the fiery Sichuan cuisine, the spicy and sour Hunan cuisine, the seafood-rich Shandong cuisine, the delicate Zhejiang cuisine, the umami-packed Fujian cuisine, the rustic Anhui cuisine, the diverse Cantonese cuisine, and the refined Jiangsu cuisine. Within each of these traditions lies a treasure trove of popular dishes, each telling a story of regional identity and culinary innovation.
Here are some top-rated Chinese food dishes that exemplify the richness and diversity of this global cuisine:
1. Peking Roasted Duck
Peking Duck (北京烤鸭 Běijīng kǎoyā) reigns supreme as a quintessential dish from Beijing, holding global acclaim and often hailed as one of China’s national dishes. Its allure lies in the exquisitely thin and crispy skin, a result of a meticulous roasting process. Traditionally, sliced Peking duck is served with delicate pancakes, sweet bean sauce, or a soy sauce infused with mashed garlic, creating a symphony of textures and flavors. Experiencing authentic Peking Duck is considered a culinary pilgrimage for anyone visiting Beijing.
Often referred to as “the premier dish of China”, Beijing Roast Duck boasts a prestigious history, once gracing the tables of royalty in medieval China. Since the 1970s, it has also played a significant role in Chinese diplomacy, serving as a “national dish of diplomacy” when Premier Zhou Enlai, the first Premier of the People’s Republic of China, first used it to host foreign dignitaries. Its exceptional taste and cultural significance have earned it high praise from heads of state, government officials, and tourists alike.
2. Kung Pao Chicken
Kung Pao Chicken (宫保鸡丁 gōngbào jīdīng) is a celebrated specialty of Sichuan cuisine, adored by both Chinese locals and international palates. This stir-fried dish is a vibrant mix of diced chicken, fiery dried chili peppers, crisp cucumber, and crunchy fried peanuts or cashews. The interplay of spicy, savory, and slightly sweet flavors makes it irresistibly delicious.
In Western countries, particularly in Chinese takeaway restaurants, a modified version of Kung Pao Chicken has emerged. This adaptation often involves coating the diced chicken in cornstarch for a softer texture and incorporating a sweet and sour sauce, along with additional vegetables and mashed garlic, catering to Western taste preferences. However, for an authentic experience, seeking out traditional Sichuan restaurants is key.
3. Sweet and Sour Pork
Sweet and Sour Pork (糖醋里脊 tángcù lǐjǐ) is instantly recognizable by its vibrant orange-red hue and its signature sweet and tangy flavor profile. Originally, the dish focused solely on pork, but its popularity has spurred culinary evolution to satisfy diverse tastes. Today, variations abound, with pork often substituted by other proteins like chicken, beef, or pork ribs, each offering a unique twist on this classic dish.
The hallmark of Sweet and Sour Pork lies in its perfectly balanced sauce, achieving a harmonious blend of sweetness and acidity. The crispy, bite-sized pieces of meat, coated in this luscious sauce, make it a comforting and universally appealing dish, enjoyed across generations and cultures.
4. Hot Pot
Hot pot, or hotpot (火锅 huǒguō), is a highly interactive and convivial dining experience, especially beloved in regions like Sichuan Province and Chongqing. At the heart of the table, a simmering pot of flavorful soup stock (broth) is heated by a gas or induction hob. Diners gather around, selecting from an array of fresh ingredients – thinly sliced meats, vegetables, seafood, noodles, and various condiments – to cook directly in the communal broth.
The magic of hot pot lies in the broth itself, which infuses every ingredient with its unique character. Whether it’s a spicy Sichuan mala broth, a rich and savory bone broth, or a lighter herbal broth, the broth dictates the overall flavor profile. While traditionally enjoyed during winter months for warmth, hot pot’s social and customizable nature has made it a year-round favorite, perfect for gatherings with friends and family, fostering conversation, laughter, and shared enjoyment.
5. Dim Sum
Dim sum (点心 diǎnxin) is an integral part of Cantonese cuisine, representing a delightful assortment of bite-sized dishes. This culinary tradition encompasses a wide spectrum of small plates, ranging from delicate dumplings and savory rolls to sweet cakes, and meticulously prepared meat, seafood, vegetable, and dessert options. The sheer variety of dim sum is astounding, with over a thousand dishes documented to exist.
Originating from Guangzhou, dim sum culture is deeply intertwined with the Cantonese tradition of tea drinking. People in Guangdong province have a long-standing custom of enjoying tea in the morning or at lunchtime. Dim sum emerged as the perfect accompaniment to these tea gatherings, evolving into a cherished breakfast and lunch ritual. Today, dim sum remains a popular social activity, bringing friends and relatives together for relaxed meals and lively conversations. Explore further into the world of Dim sum to discover its vast culinary landscape.
6. Dumplings
Dumplings (饺子 jiǎozi) are a fundamental and universally loved food in Chinese cuisine, particularly prevalent in North China. Characterized by minced meat and/or finely chopped vegetables encased in a thin dough skin, Chinese dumplings offer endless variations in fillings and cooking methods. Popular fillings include savory minced pork, succulent diced shrimp, ground chicken, beef, and an array of fresh vegetables. Dumplings can be prepared through boiling, steaming, or pan-frying, each method imparting a distinct texture and flavor.
Beyond everyday enjoyment, dumplings hold special significance as a traditional dish for Chinese New Year’s Eve. Their resemblance to ancient Chinese silver ingots, a form of currency, imbues them with symbolic meaning. It’s believed that consuming more dumplings during New Year celebrations invites greater wealth and prosperity in the coming year. The communal act of making dumplings is also a cherished tradition, bringing families and friends together in bustling kitchens during the Chinese New Year festivities. Delve deeper into the world of Dumplings to uncover their cultural and culinary significance.
7. Ma Po Tofu
Ma Po Tofu (麻婆豆腐 Mápó dòufǔ ‘Pockmarked Granny beancurd’) stands as a legendary dish within Sichuan cuisine (Chuan Cuisine), boasting a history spanning over a century. This iconic dish features soft beancurd (tofu) simmered in a fiery and savory sauce alongside minced meat, typically pork or beef. The soul of Ma Po Tofu lies in its complex sauce, crafted from fermented black beans (douchi) and chili bean paste (doubanjiang), creating a signature spicy and umami-rich flavor.
The dish’s origin story is rooted in Chengdu, Sichuan province, where it was invented by a grandma named Chen. Her facial features were marked by pockmarks, and in Chinese, ‘ma’ translates to ‘pockmarked’ while ‘po’ signifies ‘grandma’. Thus, the dish became affectionately known as Ma Po (‘Pockmarked Granny’) tofu. Grandma Chen’s spicy and fragrant creation quickly gained immense popularity, transcending borders and even becoming a beloved dish in Japan.
8. Char Siu
Char Siu (叉烧 chāshāo) is a Cantonese culinary gem, with its name literally translating to “fork roasted” in Cantonese – ‘char’ meaning ‘fork’ and ‘siu’ meaning ‘to roast’. This describes the traditional cooking method where seasoned pork is skewered on forks and roasted to perfection. Char Siu is characterized by its glossy, reddish-brown glaze and its tender, slightly sweet, and savory flavor.
Typically enjoyed with rice or noodles, Char Siu is a versatile dish. It also serves as a popular filling for baozi, a type of steamed stuffed bun, adding a flavorful and meaty element. Whether enjoyed as a main course or a savory filling, Char Siu embodies the distinctive flavors of Cantonese roasted meats.
9. Chow Mein
Chow Mein, derived from the Cantonese pronunciation of the Mandarin chǎomiàn (炒面), directly translates to ‘stir-fried noodles’. This dish is a staple of Cantonese cuisine and widely popular across the globe. Classic Chow Mein features stir-fried noodles combined with meat – commonly chicken, beef, shrimp, or pork – along with onions and celery, creating a satisfying and flavorful meal.
The preparation of Chow Mein involves first cooking the noodles in boiling water until softened. After cooling, the noodles are then stir-fried with the other ingredients in a wok, achieving a delightful balance of textures and flavors.
The origins of Chow Mein are attributed to a resourceful woman named Shan Gu from Jiangsu Province. During the construction of a large dam to prevent Yellow River flooding, Shan Gu was tasked with feeding the laborers. Faced with the challenge of food spoilage in the hot weather, she innovated Chow Mein. This stir-fried noodle dish could be preserved for longer durations and easily reheated, proving to be a practical and palatable solution. Shan Gu’s ingenuity not only solved a logistical problem but also popularized stir-frying as a prevalent noodle cooking technique.
10. Fried Rice
Fried rice (炒饭 chǎofàn) is a ubiquitous and comforting dish in Chinese cuisine, prepared by stir-frying cooked rice with a medley of other ingredients. Eggs, vegetables, seafood, and meat are common additions, allowing for endless customization and flavor combinations. Fried rice’s simplicity and versatility make it a staple in Chinese households and restaurants worldwide. It’s a perfect way to utilize leftover rice and transform it into a new and satisfying meal.
Legend has it that Fried rice was created during the late Qing Dynasty (1644–1912) by a chef tasked by Li Hongzhang, a prominent diplomatic official, to create a dish appealing to both Chinese and foreign palates. The chef’s creation, fried rice, was met with resounding approval from both foreign guests and Chinese officials, solidifying its place in culinary history.
Among the numerous variations, Yangzhou fried rice stands out as the most renowned in China. Characterized by its vibrant colors and balanced flavors, typical ingredients in Yangzhou fried rice include succulent shrimp, fluffy eggs, and savory barbecued pork, creating a truly delectable and iconic dish.
11. Twice-Cooked Pork Slices
Twice-cooked pork, also known as double-cooked pork (回锅肉 huíguōròu), is a celebrated Sichuan pork dish. Its Chinese name, huiguorou, literally translates to ‘returned-to-the-pot meat’, hinting at its unique cooking process. The pork undergoes a two-stage cooking method: first, it is boiled until tender, and then it’s stir-fried again with a medley of flavorful ingredients. These typically include broad bean paste (doubanjiang), fermented black soybeans (douchi), garlic, ginger, and other aromatics, creating a rich and complex flavor profile.
The creation of Twice-cooked pork is romantically linked to Su Dongpo (also known as Su Shi), a renowned Chinese poet from the Song Dynasty era (960–1279). The story recounts that Su Dongpo was preparing a pork dish for guests one day, boiling pork in a pot. Distracted, he left the house and forgot about it. Upon returning, he discovered the pork had become exceptionally tender from prolonged simmering. Tasting the pork sizzling in its own fat, he found it even more delicious than his usual boiling method. He then returned the pork to the pot with other ingredients, creating a dish that impressed his friends and inadvertently gave birth to Twice-cooked pork.
This serendipitous origin story, coupled with its distinctive taste and texture, has propelled Twice-cooked pork to enduring popularity, solidifying its place as a Sichuan culinary classic.
12. Sichuan Pork
Sichuan Pork, often referred to as ‘poached pork slices’ (水煮肉片 shuǐzhǔ ròupiàn), is another standout dish from Sichuan cuisine. In this dish, thinly sliced pork is coated in a mixture of egg white and starch, which helps to retain its moisture and tenderness during cooking. The pork is then briefly poached in a flavorful broth, resulting in incredibly succulent and delicate meat. The broth itself embodies the essence of Sichuan cuisine, characterized by its pronounced peppery and spicy notes, derived from Sichuan peppercorns and chili.
Each piece of Sichuan pork is infused with the flavorful broth, delivering a burst of juicy tenderness and a fragrant, spicy aroma with every bite. Poached beef slices, a popular variation of this dish, offers a similar culinary experience with beef as the star ingredient.
13. Xiaolongbao
Xiǎolóngbāo (小笼包 ‘small basket buns’) are a type of baozi (Chinese steamed bun) that are particularly beloved in Jiangsu and Shanghai. Their name originates from the small bamboo baskets in which they are traditionally steamed, imparting a subtle bamboo aroma. The most classic Xiaolongbao filling is pork, but variations abound, incorporating ingredients like beef, crab meat, shrimp, other seafood, and vegetable combinations, catering to diverse preferences.
Xiaolongbao are famed for their flavorful soup encased within the delicate dough wrapper. There’s a specific and delightful ritual to eating these Shanghai steamed-pork xiaolongbao, often referred to as Shanghai soup buns. One common method involves gently nibbling a small opening in the dough and carefully sipping out the savory soup before enjoying the fillings and the remaining dough. Alternatively, using a straw to extract the soup is another popular technique, ensuring you savor every drop of the flavorful broth.
14. Zhajiangmian
Zhajiangmian (炸酱面 /jaa-jyang-myen/ ‘fried sauce noodles’) holds a prominent position in Shandong Cuisine and is widely enjoyed as a comforting and flavorful noodle dish. It consists of thick wheat noodles generously topped with zhajiang sauce. This rich and savory sauce is made by simmering ground pork or beef with salty fermented soybean paste, achieving a deep umami flavor. In Chinese, ‘zhajiang’ signifies ‘fried sauce’, while ‘mian’ means ‘noodles’, accurately describing the dish’s essence. Beyond Shandong, Zhajiangmian is also a popular small meal or snack in Beijing.
Originating in Shandong, Zhajiangmian’s journey to national prominence includes a royal endorsement. During a trip from Beijing to Xi’an, Qing Dynasty Emperor Guangxu (r. 1871–1908) and Empress Dowager Cixi stopped at a restaurant and ordered Zhajiangmian. They were so captivated by its taste that they each ordered a second bowl. Impressed, Empress Dowager Cixi brought the chef who prepared the ‘fried sauce noodles’ back to the palace in Beijing. From that point onwards, Zhajiangmian’s popularity surged, spreading throughout Beijing and across China, becoming a beloved noodle dish for generations.
15. Wonton Soup
Wontons (馄饨 húndùn) are a type of Chinese dumpling, distinct from jiaozi by their thinner dough wrappers and typically smaller amount of filling. The shapes of wontons vary based on preparation methods, with some resembling silver ingots, which imbues them with auspicious symbolism as a ‘wealth-invoking’ food.
Common wonton fillings include minced pork or diced shrimp, offering a delicate and savory taste. Wontons are most often boiled and served in a flavorful soup (broth), creating a comforting and light meal, but they are also sometimes deep-fried for a crispy texture. Wonton soup is a classic and widely enjoyed dish, especially during colder months.
Embark on Your Chinese Food Adventure
This list offers just a glimpse into the vast and exciting world of top-rated Chinese food. Each dish represents a unique region, culinary tradition, and story, inviting you to explore the diverse flavors and textures that make Chinese cuisine so globally celebrated. Whether you’re seeking the crispy perfection of Peking Duck, the spicy kick of Ma Po Tofu, or the comforting warmth of Wonton Soup, there’s a Chinese dish to tantalize every palate. Dive into this culinary journey and discover your own top-rated Chinese food favorites!
