List of Chinese dishes

This article is part of the series
Chinese cuisine
Regional cuisines Four Great Traditions Cantonese • Huaiyang • Shandong • Sichuan Eight Great Traditions Anhui • Cantonese • Fujian • Hunan • Jiangsu • Shandong • Sichuan • Zhejiang Beijing and the vicinity Beijing • Imperial • Aristocrat • Tianjin Other regional styles Chaozhou • Guizhou • Hainan • Hakka • Henan • Hong Kong • Hubei • Jiangxi • Macanese • Manchu • Northeastern • Shaanxi • Shanghai • Shanxi • Taiwanese  • Xinjiang • Tibetan (Xizang) • Yunnan
Overseas cuisine Burma • Canada • Caribbean • Philippines • India • Indonesia • Japan • Korea • Malaysia • Pakistan • Peranakan • Perú • Singapore • United States
Religious cuisines Buddhist • Islamic
Ingredients and types of food Main dishes • Desserts • Noodles
Preparation and cooking Stir frying • Double steaming • Red cooking
China portal
v · d · e

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

Dishes by ingredient

Poultry-based dishes

• Kung Pao chicken (gongbao jiding) 宫保鸡丁
• Peking Duck (Beijing kaoya) 北京烤鸭, the trademark dish of Beijing
• Soy egg (滷蛋; lǔdàn), hard boiled egg,
• Tea egg (茶葉蛋; (cháyèdàn), hard boiled egg
• Century egg (皮蛋; pi2 dan4; lit. leather egg), 1 thousand year old egg

Pork-based dishes

• Dongpo pork (Donpo rou)东坡肉
• Sweet and sour pork (gulaorou) 古老肉
• Twice Cooked Pork (huiguorou) 回锅肉
• Char siu (chashao) 叉烧, Barbecued roast pork

Grain-based dishes

Rice-based dishes

• Rice 米饭
  • Fried rice (chaofan) 炒饭

Noodles

• Noodles 面条
  • Fried noodles (chowmein or chǎo miàn) 炒面
  • Noodle soup 面汤
  • Zha jiang mian (zhajiangmian) 炸醬面, noodles mixed with a heavily flavored meat sauce

Legume-based dishes

• Doufu (豆腐, plain tofu)
• Mapo doufu 麻婆豆腐
• Soy milk (豆奶; dou4 nai3 or 豆漿; dou4 jiang1), in either sweet or "salty" form
• Choudoufu (臭豆腐, stinky tofu)
• Suan cai (酸菜), fermented cabbage

Vegetable-based dishes

• Buddha's delight (luohanzhai) 罗汉斋, a vegetarian dish popular amongst Buddhists
• Pickled vegetables (jiangcai) (醬菜; jiang4cai4; lit. sauced vegetables)

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

• 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
• Dim sum (dianxin) 点心, a staple of Cantonese cuisine
• Zongzi 粽子, glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling
• Baozi 包子, filled steamed buns
• Mantou (steamed bun) 馒头

Pastry

Main article: Chinese bakery products

• Mooncake (yuebing) 月饼, a special cake eaten at Mid-Autumn Festival
• Shaobing 烧饼, a flaky baked or pan-seared dough pastry
• green onion pancakes (congyoubing) 葱油饼
• Youtiao 油条, "oily tail", or other fried Chinese dough foods
• Sachima 沙琪玛, a sweet pastry commonly sold in Oriental convenience stores
• Longevity buns, steamed buns filled with bean paste, made to look like peaches and served on birthdays

Soups, stews and porridge

• Hot pot 火锅
• Hot and sour soup (suanlatang) 酸辣汤
• Congee (粥; zhou1): rice porridge
• Tong sui (tangshui) 糖水, sweet Cantonese soup served as a dessert
• Won ton soup

Regional dishes

Eight Great Traditions

Anhui (Hui 徽)

• 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)

Cantonese (Yue 粵)

• 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)

Fujian (Min 闽)

• Popiah (薄饼)
• Buddha jumps over the wall （佛跳墙, Fotiaoqiang)
• Yen pi (燕皮)

Hunan (Xiang 湘)

Jiangsu(Su 苏 or Yang 揚)

Shandong (Lu 魯)

Sichuan (Chuan 川)

• Kung Pao chicken (simplified Chinese: 宫保鸡丁; traditional Chinese: 宮保雞丁; pinyin: gōngbǎo jīdīng)
• Zhangcha duck (simplified Chinese: 樟茶鸭; traditional Chinese: 樟茶鴨; pinyin: zhāngchá yā)
• Twice Cooked Pork (simplified Chinese: 回锅肉; traditional Chinese: 回鍋肉; pinyin: huíguōròu)
• Mapo dofu (Chinese: 麻婆豆腐; pinyin: mápó dòufǔ)
• Sichuan hotpot (simplified Chinese: 四川火锅; traditional Chinese: 四川火鍋; pinyin: Sìchuān huǒguō)
• Fuqi Feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn)
• Chongqing Spicy Deep-Fried Chicken (simplified Chinese: 重庆辣子鸡; traditional Chinese: 重庆辣子雞; pinyin: Chóngqìng làzǐjī)
• Shuizhu, or literally "Water cooked", or Dishes (Chinese: 水煮; pinyin: shuǐzhǔ)
• Dan dan noodles and Bon bon chicken
• Szechuan Shrimps

Zhejiang (Zhe 浙)

• 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

• Peking Duck (usually served with pancakes) (北京烤鸭)
• Zhajiang Mian (炸酱面)
• xianbing 馅饼

Hainan

• Wenchang Chicken (文昌鸡）)

Teochew

• Yusheng
• Popiah (薄饼)

Yunnan

• Crossing the bridge noodles （过桥米线）

References

1. ^ "Hangzhou Famous Dishes". http://food.zjol.com.cn/05food/system/2007/10/16/008884005.shtml.