| Chinese cuisine |
|---|
- Four Great Traditions
- Eight Great Traditions
(+all above)
- Ten Great Traditions
(+all above)
- Twelve Great Traditions
(+all above)
- Fourteen Great Traditions
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- Sixteen Great Traditions
(+all above)
- New Eight Great Traditions
- Beijing and the vicinity
- Other regional styles
|
Various Chinese dishes
This is a list of Chinese dishes in Chinese cuisine.
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- 1Dishes by ingredient
- 2Dishes by cooking method
- 3Dishes by region
Dishes by ingredient[edit]
Grain-based dishes[edit]
Noodles[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Chinese noodles | 麵條 | 面条 | miàntiáo | plain noodles; an essential ingredient and staple in Chinese cuisine |
| Chow mein | 炒麵 | 炒面 | chǎomiàn | stir-fried noodles |
| Noodle soup | 湯麵 | 汤面 | tāngmiàn | noodles with soup |
| Zhajiangmian | 炸醬麵 | 炸酱面 | zhájiàngmiàn | noodles mixed with sauce |
| Lamian | 拉麵 | 拉面 | lāmiàn | pulled noodles,hand-made at spot |
Rice[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin |
|---|
| White rice | 米飯 | 米饭 | mǐfàn |
| Fried Rice | 炒飯 | 炒饭 | chǎofàn |
Pork-based dishes[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Braised pork | 東坡肉 | 东坡肉 | Dōngpō ròu |
| Sweet and sour pork | 咕咾肉 | 咕咾肉 | gǔlǎoròu |
| Twice cooked pork | 回鍋肉 | 回锅肉 | huíguōròu |
| Char siu | 叉燒 | 叉烧 | chāshāo | Chinese barbecued pork |
Poultry-based dishes[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Century egg | 皮蛋 | 皮蛋 | pi dan | A famous snack in parts of China |
| Kung Pao chicken | 宮保雞丁 | 宫保鸡丁 | gōngbǎo jīdīng |
| Peking Duck | 北京烤鴨 | 北京烤鸭 | Běijīng kǎoyā | the trademark dish of Beijing |
| Soy egg | 滷蛋 | 卤蛋 | lǔdàn | hard boiled egg marinated in sweet soy sauce over the course of a few days or hours |
| Tea egg | 茶葉蛋 | 茶叶蛋 | cháyèdàn |
| Fujian red wine chicken | 福建紅酒雞 | 福建红酒鸡 | hóngzāojī | a traditional dish of northern Fujian cuisine which is made from braising chicken in red yeast rice. |
Vegetable-based dishes[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Buddha's delight | 羅漢齋 | 罗汉斋 | luóhàn zhāi | a vegetarian dish popular among Buddhists |
| Pickled vegetables | 醬菜 | 酱菜 | jiàngcài | various vegetables or fruits that have been fermented by pickling with salt and brine, or marinated in mixtures based on soy sauce or savory bean pastes |
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Dishes by cooking method[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Double steaming / double boiling | 燉 | 炖 | dùn | 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 | 紅燒 | 红烧 | hóngshāo | several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ingredients. |
| Stir frying | 炒 / 爆 | 炒 / 爆 | chǎo / bào | two fast Chinese cooking techniques. |
Dumplings[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Baozi | 包子 | 包子 | bāozǐ | steamed buns with fillings |
| Dim sum | 點心 | 点心 | diǎnxīn | a staple of Cantonese cuisine |
| Potsticker | 鍋貼 | 锅贴 | guōtiē | fried dumplings |
| Jiaozi | 餃子 | 饺子 | jiǎozǐ | dumplings |
| Mantou | 饅頭 | 馒头 | mántóu | steamed buns |
| Wonton | 餛飩 / 雲吞 | 馄饨 / 云吞 | húntún / yúntūn | sphere-shaped dumplings usually served boiled in broth or deep-fried |
| Xiaolongbao | 小籠包 | 小笼包 | xiǎolóngbāo | soup dumplings, a specialty of Shanghai cuisine |
| Zongzi | 糭子/粽子 | 粽子 | zòngzǐ | glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling |
| Tangyuan | 湯圓 | 汤圆 | tāngyuán | glutenous rice balls |
Pastry[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Cha siu bao[1] | 長壽包 | 长寿包 | chāshāobāo | Steamed buns ,[1]usually filled with BBQ pork |
| Cong you bing | 蔥油餅 | 葱油饼 | cōngyóubǐng | Scallion pancakes |
| Mooncake | 月餅 | 月饼 | yuèbǐng | Usually eaten during the Mid-Autumn Festival. Sweet pastry with various fillings eg. lotus paste, red bean paste, mung bean paste. Most have a savoury egg yolk inside. |
| Sachima | 沙琪瑪 | 沙琪玛 | shāqímǎ | A sweet pastry made of sugar and flour |
| Shaobing | 燒餅 | 烧饼 | shāobǐng | A flaky baked or pan-seared dough pastry |
| Youtiao | 油條 | 油条 | yóutiáo | Long strips of deep-fried dough |
Soups, stews and porridge[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Congee | 粥 | 粥 | zhōu | Chinese rice porridge |
| Hot and sour soup | 酸辣湯 | 酸辣汤 | suānlàtāng |
| Hot pot | 火鍋 | 火锅 | huǒguō |
| Tong sui | 糖水 | 糖水 | tángshuǐ | a sweet soup served as dessert in Cantonese cuisine |
Dishes by region[edit]
Anhui[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Bang Tofu | 八公山豆腐 | 八公山豆腐 | bāgōngshān dòufǔ |
| Bright Pearl Abalone | 明珠酥鮑 | 明珠酥鲍 | míngzhū sūbào |
| Caterpillar Fungus Duck | 蟲草燉老鴨 | 虫草炖老鸭 | chóngcǎo dùn lǎoyā |
| Crab and Fish Stomachs | 蟹連魚肚 | 蟹连鱼肚 | xièlián yúdù |
| Crab-apple Flower Cake | 海棠酥 | 海棠酥 | hǎitángsū |
| Dried Pot Tofu | 乾鍋素肉 | 干锅素肉 | gānguō sùròu |
| Five Colours Fish Cake | 五彩魚片 | 五彩鱼片 | wǔcǎi yúpiàn |
| Flower Mushroom Frog | 花菇田雞 | 花菇田鸡 | huāgū tiánjī |
| Fried Pumpkin Dumplings | 南瓜蒸餃 | 南瓜蒸饺 | nánguā zhēngjiǎo |
| Fried Tofu Curd Balls | 豆腐渣丸子 | 豆腐渣丸子 | dòufǔzhā wánzi |
| Fuli Roast Chicken | 符離集燒雞 | 符离集烧鸡 | fúlíjí shāojī |
| Ginger Duck | 姜母鴨 | 姜母鸭 | jiāng mǔyā |
| Hay Wrapped Fragrant Ribs | 稻香排骨 | 稻香排骨 | dàoxiāng páigǔ |
| Jade Rabbit Sea Cucumber | 玉兔海參 | 玉兔海参 | yùtù hǎishēn |
| Lotus Seed Pod Fish | 蓮蓬魚 | 莲蓬鱼 | liánpéng yú |
| Phoenix Tail Shrimp | 鳳尾蝦排 | 凤尾虾排 | fèngwěi xiāpái |
| Potato Croquet | 土豆炸餃 | 土豆炸饺 | tǔdòu zhájiǎo |
| Silver Fish Fried Egg | 銀魚煎蛋 | 银鱼煎蛋 | yínyú jiāndàn |
| Soy Braised Mandarin Fish | 紅燒臭鱖魚 | 红烧臭鱖鱼 | hóngshāo chòu guìyú |
Beijing[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Peking Duck | 北京烤鴨 | 北京烤鸭 | Běijīng kǎoyā |
| Zhajiangmian | 炸醬麵 | 炸酱面 | zhájiàngmiàn |
| Xianbing | 餡餅 | 馅饼 | xiànbǐng |
| Crullers | 油條 | 油条 | yóutiáo | a deep fried strip of dough |
Cantonese[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping | Notes |
|---|
| Braised abalone | 燜鮑魚 | 焖鲍鱼 | mèn bàoyú | mun6 baau1 jyu4 |
| Shaved ice | 刨冰 | 刨冰 | páobīng | paau4 bing1 |
| Beef chow fun | 乾炒牛河 | 干炒牛河 | gānchǎo niúhé | gon1 caau2 ngau4 ho4 |
| Bird's nest soup | 燕窩 | 燕窝 | yànwō | jin1 wo1 |
| Black sesame soup | 芝麻糊 | 芝麻糊 | zhīmahú | zi1 maa4 wu4 |
| Cantonese seafood soup | 海皇羹 | 海皇羹 | hǎihuáng gēng | hoi2 wong4 gang1 |
| Char siu | 叉燒 | 叉烧 | chāshāo | caa1 siu1 |
| Crispy fried chicken | 炸子雞 | 炸子鸡 | zházǐjī | zaa3 zi2 gai1 |
| Duck with taro | 陳皮芋頭鴨 | 陈皮芋头鸭 | chénpí yùtóuyā | can4 pei4 wu6 tau4 ngaap3 |
| Guilinggao | 龜苓膏 | 龟苓膏 | guīlínggāo | gwai1 ling4 gou1 |
| Little pan rice | 煲仔飯 | 煲仔饭 | bāozǎifàn | bou1 zai2 faan6 |
| Red bean soup | 紅豆沙 | 红豆沙 | hóngdòushā | hung4 dau6 saa1 |
| Roast squab | 乳鴿 | 乳鸽 | rǔgē | jyu5 gap3 |
| Roast suckling pig | 燒乳猪 | 烧乳猪 | shāo rǔzhū | siu1 jyu5 zyu1 |
| Sea cucumber | 海參 | 海参 | hǎishēn | hoi2 saam1 |
| Seafood with bird's nest | 海鲜雀巢 | 海鲜雀巢 | hǎixiān quècháo | hoi2 sin1 zoek3 caau4 |
| Shark fin soup | 魚翅湯 | 鱼翅汤 | yúchì tāng | jyu4 ci3 tong1 |
| Snow fungus soup | 銀耳湯 | 银耳汤 | yín'ěr tāng | ngan4 ji5 tong1 |
| Sour spare ribs | 生炒排骨 | 生炒排骨 | shēngchǎo páigǔ | saang1 caau2 paai4 gwat1 |
| Spare ribs soup with watercress and apricot kernels | 南北杏西洋菜豬骨湯 | 南北杏西洋菜猪骨汤 | nánběixìng xīyángcài zhūgǔ tāng | naam4 baak1 hang6 sai1 joeng4 coi3 zyu1 gwat1 tong1 |
| White cut chicken | 白切雞 | 白切鸡 | báiqièjī | baak6 cit3 gai1 |
| Winter melon soup | 冬瓜湯 | 冬瓜汤 | dōngguā tāng | dung1 gwaa1 tong1 |
| Wonton noodles | 雲吞麵 | 云吞面 | yúntūnmiàn | wan4 tan1 min6 |
| Yeung Chow fried rice | 揚州炒飯 | 扬州炒饭 | Yángzhōu chǎofàn | Joeng4 zau1 caau2 faan6 |
| Youtiao | 油條 | 油条 | yóutiáo | jau4 tiu4 |
| Zhaliang | 炸兩 | 炸两 | zháliǎng | zaa3 loeng5 |
Chaozhou[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Yusheng | 魚生 | 鱼生 | yúshēng |
| Popiah | 薄餅 | 薄饼 | báobǐng |
Fujian[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Pe̍h-ōe-jī | Notes |
|---|
| Buddha jumps over the wall | 佛跳牆 | 佛跳墙 | fótiàoqiáng | hu̍t-thiàu-chhiûⁿ |
| Fried rice in Fujian style | 福建式炒飯 | 福建式炒饭 | Fújiàn shì chǎofàn |
| Oyster omelette | 蚵仔煎 | 蚵仔煎 | hézǎijiān |
| Popiah | 薄餅 | 薄饼 | báobǐng | pȯh-piáⁿ |
| Yanpi | 燕皮 | 燕皮 | yànpí |
Guangxi[edit]
Southern Guangxi cuisine is very similar to Guangdong cuisine. Northern Guangxi cuisine, such as the dishes below, is quite different.
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| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Luosifen | 螺蛳粉 | 螺蛳粉 | luósīfěn | Liuzhou noodles |
| Ningmeng ya | 柠檬鸭 | 柠檬鸭 | níngméng yā | Lemon duck |
Hainan[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Hainanese chicken rice | 海南雞飯 | 海南鸡饭 | Hǎinán jīfàn |
| Wenchang chicken | 文昌雞 | 文昌鸡 | Wénchāng jī |
Hunan[edit]
Jiangsu[edit]
Shandong[edit]
Sichuan[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Chongqing spicy deep-fried chicken | 重慶辣子雞 | 重庆辣子鸡 | Chóngqìng làzǐjī |
| Dandan noodles | 擔擔麵 | 担担面 | dàndànmiàn |
| Fuqi Feipian | 夫妻肺片 | 夫妻肺片 | fūqī fèipiàn |
| Sichuan hotpot | 四川火鍋 | 四川火锅 | Sìchuān huǒguō |
| Kung Pao chicken | 宮保雞丁 | 宫保鸡丁 | gōngbǎo jīdīng |
| Mapo tofu | 麻婆豆腐 | 麻婆豆腐 | mápó dòufǔ |
| Shuizhu | 水煮 | 水煮 | shuǐzhǔ |
| Twice cooked pork | 回鍋肉 | 回锅肉 | huíguōròu |
| Zhangcha duck | 樟茶鴨 | 樟茶鸭 | zhāngchá yā |
Yunnan[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Crossing the bridge noodles | 過橋米線 | 过桥米线 | guòqiáo mǐxiàn |
Zhejiang[edit]
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|
| Beggar's Chicken | 叫化雞 | 叫化鸡 | jiàohuā jī |
| Braised Sliced Pork with Preserved Vegetables | 干菜燜肉 | 干菜焖肉 | gāncài mènròu |
| Cold Chicken Cooked in Wine | 糟雞 | 糟鸡 | zāojī |
| Dongpo Braised Pork | 東坡肉 | 东坡肉 | dōngpō ròu |
| Fish Ball in Light Soup | 清湯魚圓 | 清汤鱼圆 | qīngtāng yúyuán |
| Fried Eel Slices | 生爆鱔片 | 生爆鳝片 | shēngbào shànpiàn |
| Fried Pigeon with Spiced Salt | 椒鹽乳鴿 | 椒盐乳鸽 | jiāoyán rǔgē |
| Fried Shrimps with Longjing Tea | 龍井蝦仁 | 龙井虾仁 | Lóngjǐng xiārén |
| Fried Stuffed Bean Curd Paste | 干炸響鈴 | 干炸响铃 | gānzhá xiǎnglíng |
| Fried Sweet and Sour Pork | 糖醋里脊 | 糖醋里脊 | tángcù lǐji |
| Hangzhou-Style Duck Pickled in Soy Sauce | 杭州醬鴨 | 杭州酱鸭 | Hángzhōu jiàngyā |
| Old Duck Stewed with Bamboo Root & Ham | 笋干老鴨煲 | 笋干老鸭煲 | sǔngān lǎoyā bāo |
| Red-Stewed Duck | 滷鴨 | 卤鸭 | lǔ yā |
| Sauteed Broad Beans with Ham | 火腿蠶豆 | 火腿蚕豆 | huǒtuǐ cándòu |
| Sauteed Shrimps | 油爆蝦 | 油爆虾 | yóubào xiā |
| Sizzling Rice in Tomato Sauce | 番茄鍋巴 | 番茄锅巴 | fānqié guōbā |
| Steamed Pork with Rice Flour in Lotus Leaf | 荷葉粉蒸肉 | 荷叶粉蒸肉 | héyèfěn zhēngròu |
| Stewed Spring Bamboo Shoots | 油燜春笋 | 油焖春笋 | yóumèn chūnsǔn | [2] |
| Stir-Fried Spring Chicken with Chestnuts | 栗子炒子雞 | 栗子炒子鸡 | lìzi chǎo zǐjī |
| West Lake Fish in Vinegar Sauce | 西湖醋魚 | 西湖醋鱼 | xīhú cùyú |
Unsorted[edit]
See also[edit]
References[edit]
- ^ abTan, S.; Press, B.F.L. (2012). Chinese Auspicious Culture. Celebrate Chinese Culture. Asiapac Books. p. 160. ISBN978-981-229-642-9. Retrieved February 21, 2018.
- ^'Hangzhou Famous Dishes'.
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