List of Chinese dishes
The following is a list of dishes that are part of Chinese cuisine.
Dishes by ingredient
Poultry-based dishes
Pork-based dishes
Grain-based dishes
Rice-based dishes
Noodles
Legume-based dishes
Vegetable-based dishes
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).
Dumplings
Pastry
Soups, stews and porridge
Regional dishes
Eight Great Traditions (八大菜系)
- 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)
- 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)
- 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)
Jiangsu(Su 苏 or Yang 揚)
- 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)
Others
Beijing
- Wenchang Chicken (文昌鸡)
- [[Hainanese chicken rice
References