List of Chinese dishes

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The following is a list of dishes that are part of Chinese cuisine.

[edit] Typical dishes

[edit] Savory dishes

A Chinese meal in Suzhou, Jiangsu province, with bowls of white rice, shrimp, eggplant, fermented tofu, vegetable stir-fries, vegetarian duck, and a central dish with meat and bamboo. There are 6 bowls of rice, one for each person.

• 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
• Kung Pao chicken (gongbao jiding) 宫保鸡丁
• Mapo doufu 麻婆豆腐
• Sweet and sour pork (gulaorou) 古老肉
• Twice Cooked Pork (huiguorou) 回锅肉
• Buddha's delight (luohanzhai) 罗汉斋 (vegetarian dish popular amongst Buddhists)
• Hot pot 火锅
• Fried pancakes 饼(including green onion pancakes (congyoubing) 葱油饼)
• Zongzi 粽子(glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling)
• Peking Duck (Beijing kaoya) 北京烤鸭 - the trademark dish of Beijing
• Siu mei 烧味 (rotisserie style of cooking meats within Cantonese cuisine)
  • Char siu (chashao) 叉烧 (Barbecued roast pork)
• Red-cooked stews 紅烧 (slow-cooked stews characterized by the use of soy sauce and/or caramelized sugar and various ingredients)
• Stinky tofu (choudoufu) 臭豆腐
• Soy egg (滷蛋; lǔdàn): hard boiled egg, cooked in soy sauce
• Tea egg (茶葉蛋; (cháyèdàn): hard boiled egg soaked or stewed in tea
• Congee (粥; zhou1): rice porridge
• Pickled vegetables (jiangcai) (醬菜; jiang4cai4; lit. sauced vegetables)
• Soy milk (豆奶; dou4 nai3 or 豆漿; dou4 jiang1) in either sweet or "salty" form
• Doufu 豆腐 with

[edit] Starches

• Rice 米饭
  • Fried rice (chaofan) 炒饭
• Baozi 包子 (filled steamed buns)
• Mantou (steamed bun) 馒头
• Noodles 面条
  • Fried noodles (chaomian) 炒面
  • Noodle soup 面汤
  • Zhajiang mian (zhajiangmian) 炸醬面 - noodles mixed with a heavily flavored meat sauce
• Shaobing 烧饼 - a flaky baked or pan-seared dough pastry.
• Youtiao 油条 - "oily tail", or other fried Chinese doughfoods

[edit] Other

• Century egg (皮蛋; pi2 dan4; lit. leather egg): thousand-year old
• Dim sum (dianxin) 点心 - a staple of Cantonese cuisine
• Hot and sour soup (suanlatang) 酸辣汤
• Mooncake (yuebing) 月饼 (special cake eaten at Mid-Autumn Festival)
• Tong sui (tangshui) 糖水 (sweet Cantonese soup or warm custard served as a dessert)
• Stir-fry - an umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆).