Chinese cuisine, with its profound history, distinctive characteristics, diverse styles, and sophisticated cooking techniques, stands as a cornerstone of Chinese culture. Traditional Chinese dishes are celebrated globally for their harmonious blend of color, aroma, taste, and presentation, each element carefully considered to create a balanced and meaningful dining experience.
The vastness of China and its rich tapestry of regional cultures have given rise to a remarkable diversity in cuisine. Factors such as climate, historical influences, locally sourced ingredients, and unique dining customs contribute to the distinct flavors and cooking methods found across different regions.
To better understand this culinary landscape, Chinese cuisine is often categorized into eight major regional cuisines. These include the fiery Sichuan Cuisine, the rich and spicy Hunan Cuisine, the seafood-focused Shandong Cuisine, the delicate Zhejiang Cuisine, the umami-rich Fujian Cuisine, the rustic Anhui Cuisine, the diverse Cantonese Cuisine, and the refined Jiangsu Cuisine. Each of these culinary traditions boasts its own array of iconic and beloved dishes.
1. Peking Roasted Duck
Peking duck (北京烤鸭 Běijīng kǎoyā) reigns supreme as one of the most celebrated dishes from Beijing, achieving global recognition and often considered a national dish of China. Its allure lies in the exquisitely thin and crispy skin, a hallmark of authentic preparation. Typically, sliced Peking duck is served with delicate pancakes, sweet bean sauce, or a savory soy sauce accompanied by mashed garlic. For anyone visiting Beijing, experiencing Peking duck is an absolute culinary must.
Holding the esteemed title of “the first dish to taste in China,” Beijing Roast Duck boasts a prestigious history, having graced 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 first presented it to foreign dignitaries. It continues to be lauded by heads of state, government officials, and tourists from around the world and within China.
2. Kung Pao Chicken
Kung Pao Chicken (宫保鸡丁 gōngbào jīdīng) is a renowned specialty of Sichuan cuisine, enjoying widespread popularity among both Chinese and international palates. The core components of this flavorful dish are diced chicken, fiery dried chili peppers, crisp cucumber, and crunchy fried peanuts or cashews.
Interestingly, Western interpretations of Kung Pao Chicken, often found in Chinese takeaways, have evolved. These versions typically feature diced chicken coated in cornstarch, accompanied by a medley of vegetables, a sweet and sour sauce, and mashed garlic, catering to Western taste preferences.
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 perfectly balanced sweet and tangy flavor profile. Originally, the dish solely featured pork, but culinary innovation has led to variations that incorporate other proteins to satisfy diverse preferences. Today, you can find sweet and sour dishes made with chicken, beef, or pork ribs, each offering a unique twist on the classic.
4. Hot Pot
Hot pot, also known as hotpot (火锅 huǒguō), stands as one of the most beloved and interactive dining experiences in China, particularly in regions like Sichuan Province and Chongqing. This communal meal centers around a simmering pot of flavorful soup stock (broth) placed on a heating element at the center of the table, surrounded by an array of fresh ingredients and dipping sauces. Diners have the freedom to add and cook their preferred ingredients directly in the broth. The quality of a hot pot hinges significantly on the broth, as it infuses all the added meats and vegetables with its distinctive flavors.
Chinese people have a deep affection for hot pot. While traditionally enjoyed during the winter months, hot pot has transcended seasonal limitations and is now a popular choice year-round. It’s more than just a meal; it’s a social event, bringing friends and family together to cook, chat, eat, and enjoy each other’s company in a relaxed and convivial atmosphere.
5. Dim Sum
Dim sum (点心 diǎnxin) represents a quintessential aspect of Cantonese cuisine. It encompasses a wide variety of small, delectable dishes, ranging from delicate dumplings and savory rolls to sweet cakes and meticulously prepared meat, seafood, vegetable, and dessert items. The sheer variety of dim sum is astounding, with over a thousand different dishes existing today.
Originating in the bustling city of Guangzhou, dim sum is deeply intertwined with the Cantonese tea culture. People in Guangdong province have a tradition of enjoying tea, particularly in the morning or at lunchtime. Dim sum is a customary accompaniment to these tea gatherings, served as both breakfast and lunch. It’s a cherished way to socialize with friends and family or to host informal gatherings. To delve deeper, explore more about Dim sum.
6. Dumplings
Dumplings (饺子 jiǎozi) are a cornerstone of Chinese culinary tradition, enjoying immense popularity, especially in Northern China. Chinese dumplings are composed of a savory filling, typically minced meat and/or finely chopped vegetables, encased in a thin dough wrapper. Popular filling combinations include minced pork, diced shrimp, ground chicken, beef, and an assortment of vegetables. Dumplings are versatile in their cooking methods, being prepared by boiling, steaming, or pan-frying.
Dumplings also hold special significance as a traditional food enjoyed on Chinese New Year’s Eve. Their resemblance to ancient Chinese silver ingots, a form of currency in olden times, imbues them with symbolic meaning. It is believed that consuming more dumplings during the New Year celebrations will bring greater wealth in the coming year. The act of making dumplings is itself a cherished tradition, fostering interaction and togetherness among friends and family. During Chinese New Year, kitchens across China become bustling hubs of activity as families gather to make dumplings. Learn more about Dumplings.
7. Ma Po Tofu
Ma Po tofu (麻婆豆腐 Mápó dòufǔ), translating to ‘Pockmarked Granny beancurd’, is a celebrated dish within Sichuan Cuisine (Sichuan food), boasting a history spanning over a century. It features soft beancurd (tofu) combined with a flavorful minced meat element, typically pork or beef, all enveloped in a rich and spicy sauce. The distinctive sauce is crafted from fermented black beans and chili paste (douban/douchi), imparting its signature fiery and savory notes.
The dish’s origins trace back to Chengdu, in Sichuan province. Legend attributes its creation to a grandmother with the surname Chen, whose face was marked by pockmarks. In Chinese, ‘ma’ signifies ‘pockmarked’ and ‘po’ means ‘grandma’, hence the dish’s name, Ma Po (‘Pockmarked Granny’) tofu. Her spicy and fragrant creation quickly gained immense popularity, eventually extending its reach to Japan and becoming a beloved dish there as well.
8. Char Siu
In Cantonese, ‘char’ means ‘fork’ and ‘siu’ signifies ‘to roast’, thus char siu (叉烧 chāshāo) literally translates to “fork roasted.” It is a type of Cantonese-style roasted pork, characterized by its sweet and savory glaze and tender texture. Char siu is commonly enjoyed alongside rice or noodles. It also serves as a popular filling for baozi, a type of steamed stuffed bun.
9. Chow Mein
Chow mein is derived from the Cantonese pronunciation of the Mandarin term chǎomiàn (炒面), which means ‘stir-fried noodles’. This dish typically consists of stir-fried noodles combined with meat, commonly chicken, beef, shrimp, or pork, along with onions and celery.
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 to create the final dish.
An intriguing story surrounds the origin of chow mein. It is said that chow mein was invented by a woman named Shan Gu in Jiangsu Province. She was tasked with preparing food for workers engaged in building a large dam to prevent flooding from the Yellow River. Faced with the challenge of food spoilage in the hot weather, she devised chow mein, a dish that could be preserved for longer periods and easily reheated for consumption. Since then, stir-frying has become a prevalent and versatile method for cooking noodles throughout China.
10. Fried Rice
Fried rice (炒饭 chǎofàn) is a ubiquitous dish made from cooked rice that is stir-fried with a medley of other ingredients, frequently including eggs, vegetables, seafood, or meat. It is one of the most commonly found Chinese foods, both in China and globally. Fried rice is a practical and adaptable dish, easily prepared at home using leftover rice and whatever meat or vegetables are available from previous meals.
Legend has it that Li Hongzhang, a prominent diplomatic figure during the late Qing Dynasty (1644–1912), instructed his chef to create a dish that would appeal to both Chinese and foreign guests. The chef’s creation, fried rice, was a resounding success, enjoyed by both foreign dignitaries and Chinese officials alike.
The most famous variety of fried rice in China is Yangzhou fried rice. The defining ingredients of Yangzhou fried rice typically include succulent shrimp, fluffy eggs, and savory barbecued pork.
11. Twice-Cooked Pork Slices
Twice-cooked pork, also known as double-cooked pork or ‘returned-to-the-pot meat’ (回锅肉 huíguōròu), is a highly esteemed dish within Sichuan pork cuisine. The preparation involves a two-stage cooking process. First, pork is boiled until cooked through. Then, it is stir-fried a second time with a flavorful array of ingredients, including broad bean paste (doubanjiang), fermented black soybeans (douchi), garlic, ginger, and other aromatics.
The dish’s creation is attributed 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 his guests one day. He started by boiling pork in a pot but became distracted and left the house, forgetting about it. Upon his return, he discovered that the simmering pork had become exceptionally tender. He tasted the pork sizzling in its own rendered fat and found that it had developed a softer and more delicious texture than his usual boiling method. Inspired, he returned the pork to the pot with other ingredients and impressed his friends with this serendipitous culinary discovery.
Due to its intriguing origin story and exceptional taste, ‘twice-cooked pork’ has achieved widespread popularity.
12. Sichuan Pork
Sichuan pork, also referred to as ‘poached pork slices’ (水煮肉片 shuǐzhǔ ròupiàn), is a prominent dish within Sichuan cuisine. Thin slices of pork are coated with a mixture of egg white and starch, which serves to preserve their freshness and tenderness during cooking. The pork is then briefly boiled in a flavorful broth. True to Sichuan cuisine, the broth is characterized by its signature peppery and spicy notes. Upon tasting, each slice of pork releases abundant juices infused with a fresh and fragrant spicy aroma.
Poached beef slices are a popular variation of this dish, and recipes for this version are readily available.
13. Xiaolongbao
Xiǎolóngbāo (小笼包), meaning ‘small basket buns’, are a type of baozi, or Chinese steamed bun. They are particularly popular in the Jiangsu and Shanghai regions. Xiaolongbao are traditionally steamed in small bamboo baskets, which is reflected in their name. The most common filling for xiaolongbao is pork, but variations can include beef, crab meat, shrimp, seafood, and vegetable fillings.
There is a distinctive method for eating these broth-filled Shanghai steamed-pork xiaolongbao, often referred to as Shanghai soup buns. One approach is to carefully nibble a small opening in the dough and gently slurp out the flavorful soup. Alternatively, some prefer to use a straw to extract the soup before enjoying the fillings and the bun itself.
14. Zhajiangmian
Zhajiangmian (炸酱面 /jaa-jyang-myen/), or ‘fried sauce noodles’, is a celebrated dish originating from Shandong Cuisine. It consists of thick wheat noodles generously topped with zhajiang sauce. This rich sauce is made by simmering pork or beef with salty fermented soybean paste. In Chinese, ‘zhajiang’ denotes ‘fried sauce’, while ‘mian’ translates to ‘noodles’. Zhajiangmian is also a well-known and readily available small meal or snack in Beijing.
Originating in Shandong, zhajiangmian was introduced to Beijing during the Qing Dynasty by Emperor Guangxu (r. 1871–1908) and Empress Dowager Cixi during their journey from Beijing to Xi’an. Stopping at a restaurant, they ordered a bowl of zhajiangmian. They were so captivated by its taste that they each ordered a second bowl. Subsequently, Empress Dowager Cixi brought the chef responsible for these ‘fried sauce noodles’ to the palace in Beijing. From that point onwards, zhajiangmian’s popularity surged in Beijing and across China.
15. Wonton Soup
Wontons (馄饨 húndùn) are another type of Chinese dumpling. Distinguished from jiaozi, wontons typically contain less filling and are encased in considerably thinner dough wrappers. The shape of wontons can vary depending on the preparation method, with some resembling silver ingots, imbuing them with an auspicious symbolism of wealth.
Wonton fillings most often feature minced pork or diced shrimp. Wontons are commonly boiled and served in a flavorful soup (broth), but they are also sometimes deep-fried for a crispy variation.
Authentic Chinese Food Tours for Gourmets
Moving beyond standardized menus, our private tours offer a unique opportunity to experience authentic Chinese cuisine, allowing you to savor diverse local dishes in each destination you visit. Our knowledgeable local guides are adept at identifying restaurants favored by locals and are delighted to incorporate these culinary gems into your personalized itinerary. Explore our recommended tour options below for inspiration.
If our pre-designed tours don’t perfectly align with your preferences, simply share your interests and specific requirements with us, and we will create a bespoke China tour tailored to your culinary desires and travel aspirations.
