With a rich history, novel features, diverse styles, and delicate cooking, Chinese cuisine is one significant constituent part of Chinese civilization. Chinese traditional dishes are renowned for color, aroma, taste, purpose, and appearance.
The following are the most recommended dishes among non-natives and Chinese. These dishes are prepared in most of the prominent restaurants in China.
The secret hotpot lies in the broth, in which all the meat slices and vegetables are cooked. You usually get to choose your broth flavor, like mushroom, tomato, original, or spicy. But still, the taste can be different according to the sauce you decide to go with the meat. There are hundreds of classes: classic peanut butter with smashed garlic and chopped onion dressed with sesame oil.
2. Sichuan Pork
Sichuan Pork, actually, spicy poached slices of pork. Rather than reducing pork by stir-frying or deep-frying, which absorbs lots of oil and can very quickly overcook the pork, it is simmered in water with a crust made from egg-white and starch to preserve its freshness and tenderness. The meaty broth is typical Sichuan cuisine, highlighting a peppery and spicy taste. When eating, you’ll notice that each piece of meat includes many juices with a fresh and fragrant spicy aroma.
3. Braised Pork Balls in Gravy
Braised pork balls in the sauce are also known as “Chinese meatballs.” If you fancy meatballs and spaghetti, you’ll presumably enjoy Chinese meatballs as well. The super-smooth and flavory gravy is essentially like a “drug sauce,” holding your taste buds wanting more and more. How many calories does it contain? Trust me, and you wouldn’t worry at all!
4. Shrimp with Vermicelli and Garlic
Shrimp with vermicelli and garlic is a dish favored by foreigners and the Chinese generation—the steamed dish yields the aroma of everything it possesses. The massive garlic with a seafood sauce flavor mingles with the freshness of delicious shrimp. The vermicelli at the bottom consumes every single drip of tasty juice running down. Some Chinese yellow wines captivate the aroma and highlight the flavor is the secret to the delicacy.
Dumplings contain minced meat and chopped vegetables encased in a thin dough coat. With a long past of more than 1,800 years, dumplings are a conventional food extensively taken in North China. Popular fillers are minced pork, diced shrimp, ground chicken, beef, and vegetables. They can be prepared by boiling, steaming, or frying. Dumplings are a traditional dish consumed on Chinese New Year’s Eve.
6. Chow Mein
“Chow mein” is the Cantonese pronunciation meaning stir-fried noodles. Commonly speaking, this stir-fried dish consists of noodles, meat, onions, and celery. For making it, the noodles require to be cooked in boiling water for some time. After they were becoming cold, they lead to the step of stir-frying.
7. Peking Roasted Duck
Peking duck is a well-known dish from Beijing, enjoying world publicity, and considered China’s national dish. Peking duck is appreciated for its thin and crispy skin. The Sliced Peking duck is usually eaten with pancakes, sweet bean sauce, or soy with mashed garlic. It is a must-taste food in Beijing!
8. Steamed Vermicelli Rolls
Steamed vermicelli rolls are one of the must-orders of every dim sum meal! They are not only a specialist choice in Guangzhou teahouses, morning tea restaurants, and road food night bazaars but also a delight for many people’s breakfasts in the rest of China’s middle-class eateries. White sheets of rice starch are turned with various fillings. Some popular alternatives are beef/pork, shrimp, even oyster, mushroom, egg, lettuce, watercress, etc. The rolls are steamed till all essences are blended and then sprinkled with cooked peanut oil, fresh soy sauce, chili sauce, or sesame paste, depending on personal preferences.
9. Fried Shrimp with Cashew Nuts
Fried shrimp and cashew nuts is another popular dish amongst non-natives in China. Its name describes everything. You notice the tenderness of peeled shrimps and the crispiness of cashew nuts. The shrimp is eternally tender, juicy, and smooth to deal with. If you are traveling beside children, this is both a nutritional and intelligent choice!
10. Sweet and Sour Pork
Sweet and sour pork has brilliant orange-red color and a spicy sweet and sour flavor. There was only sweet and sour pork at the very start, but there have been some developments on this dish to meet demands. Now, the pork can be replaced by other constituents like chicken, beef, or pork ribs.
11. Kung Pao Chicken
Kung Pao Chicken is a popular Sichuan-style pursuit, popular with both Chinese and non-natives. The primary components are diced chicken, dried chili, and fried peanuts. People in Western countries have devised a Western-style gong bao chicken, for which the diced chicken is coated with cornstarch, and vegetables, sweet and sour sauce, and mashed garlic are combined.
12. Ma Po Tofu
Ma Po tofu is the most well-known dish in Chuan Cuisine with records of more than 100 years. Ma represents a spicy and hot taste from pepper powder, which is usually used in Chuan Cuisine. The milky tofu is enhanced with brownish red ground beef and chopped green onion. It is a savory delicacy.
Wontons have been a conventional food for eating on the winter solstice following the Tang Dynasty (618–907). The most accomplished shape of wonton is a simple right triangle, comparable to Italian tortellini. Wontons are usually boiled and served in soup or deep-fried. The center of wontons can be minced pork or diced shrimp.
14. Spring Rolls
Spring rolls are Cantonese dim sum or cylindrical configurations. The mixture of spring rolls could be vegetables or meat, and the taste could be either unsalted or savory. After fillings are encased in spring roll wrappers, the subsequent step is frying. Then the spring rolls are granted their golden yellow color. It is widespread in Jiangxi, Fujian, Guangzhou, Shenzhen, Jiangsu, Shanghai, Hong Kong, etc.
15. Yangchow Fried Rice
Yangchow fried rice is a bowl of classic fried rice you have to try if you travel to Yangzhou. In this city, chefs do fried rice the best, so Yangchow fried rice has differentiated itself from thousands of varieties of fried rice in China and has earned its name. The standard flavorsome constituents of Yangchow fried rice are peeled shrimp, diced ham, crumbled egg, carrot, mushroom, baby bamboo shoots, and corn. When all the ingredients have been prepared, and their aroma has been taken out, they are stir-fried with rice till it grows golden yellow.