Chinese Cuisine

Chinese cuisine

Chinese

They are served as a type of dim sum during yum cha

Originally a Chinese dish, this dish is popular in Indonesia.

Corn crab soup is a dish found in Chinese cuisine, American Chinese cuisine, and Canadian Chinese cuisine.

Honey walnut shrimp is a Western-inspired Cantonese dish

is a dish in Teochew cuisine popular in Singapore

is a Chinese festive dessert

is a dish of stir-fried shrimp in chili sauce (which may use doubanjiang) in Chinese cuisine.

is a typical Chinese dish that is made by stir-frying various vegetables, seafood, and other leftovers.

The soup became a part of Teochew cuisine

is a local specialized snack of the Chinese province of Heilongjiang

the cuttlefish dish in Hong Kong daa laang (打冷) shop style Teochew cuisine

is a Chongqing cuisine dish from Chongqing, China.

Xiaolongbao (simplified Chinese: 小笼包; traditional Chinese: 小籠包; lit. 'little basket bun'; IPA: ) is a type of Chinese tangbao (汤包; 湯包), traditionally prepared in a xiaolong, a small bamboo steaming basket.

Char siu (Chinese: 叉燒; lit. 'fork roasted') is a Cantonese-style barbecued pork.

Baozi (Chinese: ), or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines.

Dandan noodles (traditional Chinese: 擔擔麵; simplified Chinese: 担担面; dandanmian, literally 'carrying pole noodles') is a Chinese noodle dish originating from Sichuan cuisine.

Hot and sour soup is a variant of hulatang or "pepper hot soup" (Chinese: 胡辣汤) that originated from Henan cuisine.

Har gow (Chinese: 蝦餃; pinyin: xiājiǎo; Jyutping: haa1 gaau2; lit. 'shrimp jiao'), also anglicized as ha gow, hau kau, or ha kao, is a traditional Cantonese dumpling served as dim sum.

Red braised pork belly, or hong shao rou (simplified Chinese: 红烧肉; traditional Chinese: 紅燒肉; pinyin: hóngshāoròu), is a classic pork dish from China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilis, sugar, star anise, light and dark soy sauce, and rice wine.

Crossing-the-bridge noodles is a rice noodle soup that originates from Yunnan province of China.

Zhajiangmian (Chinese: 炸醬麵; pinyin: zhájiàngmiàn), commonly translated as "noodles served with fried bean sauce", is a dish of Chinese origin consisting of thick wheat noodles topped with zhajiang, a fermented soybean-based sauce.

Biangbiang noodles (simplified Chinese: 𰻝𰻝面; traditional Chinese: 𰻞𰻞麵; pinyin: Biángbiángmiàn), alternatively known as youpo chemian (simplified Chinese: 油泼扯面; traditional Chinese: 油潑扯麵) in Chinese, are a type of Chinese noodle originating from Shaanxi cuisine.

Lamian (traditional Chinese: 拉麵; simplified Chinese: 拉面; pinyin: Lāmiàn; 'pulled noodles') is a type of soft wheat flour handmade Chinese noodle that is particularly common in northern China.

Shaobing (pinyin: shāobǐng; Wade-Giles: shao-ping), also called huoshao, is a type of baked, unleavened, layered flatbread in northern Chinese cuisine.

Jianbing guozi (Chinese: 煎饼果子; pinyin: Jiānbǐng guǒzi, "deep-fried dough sticks rolled in a thin pancake") is a popular Chinese street food originating in Tianjin.

It has its origins in Teochew cuisine and is typically used in Cantonese and Fujian cuisines.

Shahe fen (Chinese: 沙河粉; pinyin: shāhé fěn, also simply hor fun / he fen Chinese: 河粉) or guotiao (Chinese: 粿條; pinyin: guǒtiáo, also kway teow) is a type of wide Chinese noodle made from rice.

Alkaline noodles or alkali noodles (Chinese: 碱面／碱麵; pinyin: jiǎn miàn) are a variation of noodles traditional to Chinese cuisine with a much higher quantity of alkali than usual.

Snow skin mooncake, snowy mooncake, ice skin mooncake or crystal mooncake is a Chinese confection eaten during the Mid-Autumn Festival.

Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou1 min6; pinyin: lāo miàn) is a Chinese dish with noodles.

Buddha's delight, often transliterated as Luóhàn zhāi (simplified Chinese: 罗汉斋; traditional Chinese: 羅漢齋, Japanese: rakansai (羅漢斎, 羅漢菜, 羅漢齋, らかんさい)), lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine.

Sweet and sour pork (Chinese: 咕嚕肉; pinyin: gūlūròu; Cantonese Yale: gū lōu yuhk) is a Cantonese and Chinese-American dish consisting of fried pork tenders with sweet and sour sauce.

Qīngtuán (traditional Chinese: 青糰; simplified Chinese: 青团), also written as tsingtuan, is a green-colored dumpling originating from Jiangnan and common throughout China.

Osmanthus cake (Chinese: 桂花糕; pinyin: guì huā gāo) is a traditional sweet-scented Chinese pastry made with glutinous rice flour, honey, sweet osmanthus and rock sugar.

Hujiao bing or pepper bun (Chinese: 胡椒餅; pinyin: hújiāo bǐng; Pe̍h-ōe-jī: hô͘-chio-piáⁿ; lit. 'black pepper cake or biscuit') is a type of baked bun that originated in city of Fuzhou, the capital of China's Fujian province.

Youmian (lit. 'thin noodles') are a variety of Chinese noodle widely used in Southern China, especially in the cuisines of Hong Kong and Guangdong.

Paper wrapped cake (Chinese: 紙包蛋糕; Jyutping: zi2 baau1 daan6 gou1) is a type of Chinese cake.

Baba (Chinese: 粑粑, pinyin: Bābā) is a type of thick, round, heavy bread that is prepared either plain or with various fillings by the Naxi people of north-western Yunnan, China.

Shuizhu (Chinese: 水煮; pinyin: shuǐzhǔ, [ʂwěɪ ʈʂù ɻôʊ pʰjɛ̂n]) is a Chinese dish which originated from Sichuan cuisine; its name literally means "water-boiled (meat)".

Virgin boy eggs are a traditional dish of Dongyang, Zhejiang, China, in which eggs are boiled in the urine of young boys, preferably under the age of ten.

Tanghulu, tang hulu, or bingtang hulu is a traditional Chinese snack consisting of several malt sugar coated fruits of Chinese hawthorn (Crataegus pinnatifida) on a bamboo skewer.

Bánh bao (literally "dumplings") is a Chinese bun based on the Cantonese tai pao, or da bao (large bun), which was introduced to Vietnam by Chinese immigrants.

Beggar's chicken (simplified Chinese: 叫化鸡; traditional Chinese: 叫化雞; pinyin: jiàohuā jī) is a Chinese dish of chicken that is stuffed, wrapped in clay and lotus leaves (or banana or bamboo leaves as alternatives), and baked slowly using low heat.

Paomo is a popular specialty of Shaanxi cuisine common throughout Xi'an and other cities of Guanzhong.

Jian dui or sesame balls are a type of fried Chinese pastry made from glutinous rice flour.

Lychee pork, or lizhi rou (Chinese: 荔枝肉; pinyin: lìzhī ròu; Pe̍h-ōe-jī: lāi-chi-bah; Eastern Min: liĕk-chiĕ-nṳ̆k), is a dish in Fujianese cuisine that consists of small pieces of deep-fried pork and sliced water chestnuts served in a sweet and sour sauce.

Taro dumpling (Chinese: 芋角; Jyutping: wu6 gok3; Cantonese Yale: wuhgók) is a variety of dim sum served within Chinese cuisine.

Luzhu huoshao (Chinese: 卤煮火烧; pinyin: lúzhǔ huǒshāo; lit. 'pork stew with bread') is a popular traditional Beijing street food.

Ants climbing a tree (simplified Chinese: 蚂蚁上树; traditional Chinese: 螞蟻上樹; pinyin: mǎyǐshàngshù) is a classic Sichuan dish in Chinese cuisine.

Chwee kueh (Chinese: 水粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake'), also spelt chwee kweh, is a steamed rice cake originating in Teochew cuisine.

Mianwo is a deep-fried, donut-shaped snack from Wuhan in Hubei province in central China.

Sou is a type of dried flaky Chinese pastry, which use Chinese flaky pastry, found in a variety of Chinese cuisines.

China

Suzhou, China

It is common in Chinese and Mexican cuisine.

Kuai (Chinese: 膾 or 鱠) was a Chinese dish consisting of finely cut strips of raw meat or fish, which was popular in the early Chinese dynasties.