This is a list of Chinese dishes in Chinese cuisine.
Dishes by Meanings
editGrain-based dishes
editNoodles
editEnglish or spanish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Chinese noodles | 麵條 | miàntiáo | plain noodles; an essential ingredient and staple in Chinese cuisine | ||
Chow mein | chǎomiàn | stir-fried noodles | |||
Noodle soup | 汤面 | tāngmiàn | noodles with soup | ||
Zhajiangmian | 炸醬麵 | 炸酱 |
zhájiàngmiàn | noodles mixed with sauce | |
Lamian | lāmiàn | pulled noodles, hand-made at spot | |||
Liangpi | 凉皮 | liángpí | served cold | ||
Lo mein | 撈麵 | 捞面 | lāo miàn | ||
Biangbiang noodles | 𰻞𰻞麵 | 𰻝𰻝 |
biángbiáng miàn | broad noodles, part of Shaanxi cuisine | |
Sliced Noodles | dāoxiāomiàn | noodles that are sliced from a big chunk of dough directly into the boiling water | |||
Chongqing noodles | Chóngqìng xiǎomiàn | ||||
Shacha noodles | shā chá miàn | ||||
Noodles with tomato egg saucefrom chicken | fān qié chǎo dàn miàn | Similar to Stir-fried tomato with eggs except with the inclusion of noodles. |
Rice
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin |
---|---|---|---|---|
White rice | mǐfàn | |||
Fried rice | chǎofàn |
Pork-based dishes
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Braised pork belly | 红烧 |
hóngshāoròu | |||
Braised pork | 东坡 |
Dōngpō ròu | |||
Sweet and sour pork | 咕咾 |
咕咾 |
gǔlǎoròu | ||
Twice cooked pork | huíguōròu | ||||
Char siu | chāshāo | Chinese barbecued pork |
Poultry-based dishes
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Century egg | pi dan | A famous snack in parts of China | |||
Kung Pao chicken | 宫保鸡丁 | gōngbǎo jīdīng | |||
Peking Duck | 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 | cháyèdàn | ||||
Fujian red wine chicken | hóngzāojī | a traditional dish of northern Fujian cuisine which is made from braising chicken in red yeast rice. | |||
Stir-fried tomato and scrambled eggs | fānqié chǎo dàn | a common dish in China. |
Vegetable-based dishes
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Buddha's delight | 罗汉斋 | luóhàn zhāi | a vegetarian dish popular among Buddhists | ||
Pickled vegetables | 榨菜 | 榨菜 | 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 |
Dishes by cooking method
editEnglish | 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 | 红烧 | hóngshāo | several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ingredients. | ||
Stir frying | chǎo / bào | two fast Chinese cooking techniques. |
Dumplings
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Baozi | bāozi | steamed buns with fillings | |||
Dim sum | diǎnxīn | a staple of Cantonese cuisine | |||
Potsticker | 锅贴 | guōtiē | fried dumplings | ||
Jiaozi | 饺子 | jiǎozi | dumplings | ||
Mantou | 馒头 | mántou | steamed buns | ||
Wonton | 餛飩 / |
馄饨 / |
húntún / yúntūn | sphere-shaped dumplings usually served boiled in broth or deep-fried | |
Xiaolongbao | xiǎolóngbāo | soup dumplings, a specialty of Shanghai cuisine | |||
Zongzi | 糭子/ |
zòngzi | glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling | ||
Tangyuan | 汤圆 | tāngyuán | glutenous rice balls |
Pastry
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Cha siu bao[1] | chāshāobāo | Steamed buns,[1] usually filled with BBQ pork | |||
Scallion pancake | 蔥油 |
cōngyóubǐng | Scallion pancakes | ||
Mooncake | yuèbǐng | Usually eaten during the Mid-Autumn Festival. Sweet pastry with various fillings e.g. lotus paste, red bean paste, mung bean paste. Most have a savoury egg yolk inside. | |||
Sachima | shāqímǎ | A sweet pastry made of sugar and flour | |||
Shaobing | 烧饼 | shāobǐng | A flaky baked or pan-seared dough pastry | ||
Youtiao | yóutiáo | Long strips of deep-fried dough |
Soups, stews and porridge
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Congee | zhōu | Chinese rice porridge | |||
Hot and sour soup | suānlàtāng | ||||
Hot pot | huǒguō | ||||
Tong sui | tángshuǐ | a sweet soup served as dessert in Cantonese cuisine |
Dishes by region
editAnhui
editBeijing
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Peking Duck | Běijīng kǎoyā | ||||
Zhajiangmian | 炸醬麵 | 炸酱 |
zhájiàngmiàn | ||
Xianbing | 馅饼 | xiànbǐng | |||
Crullers | yóutiáo | a deep fried strip of dough |
Cantonese
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping | Notes |
---|---|---|---|---|---|---|
Braised abalone | 燜鮑 |
焖鲍鱼 | mèn bàoyú | mun6 baau1 jyu4 | ||
Shaved ice | 刨冰 | 刨冰 | páobīng | paau4 bing1 | ||
Beef chow fun | gānchǎo niúhé | gon1 caau2 ngau4 ho4 | ||||
Bird's nest soup | yànwō | jin1 wo1 | ||||
Black sesame soup | zhīmahú | zi1 maa4 wu4 | ||||
Cantonese seafood soup | hǎihuáng gēng | hoi2 wong4 gang1 | ||||
Char siu | chāshāo | caa1 siu1 | ||||
Crispy fried chicken | 炸子雞 | 炸子鸡 | zházǐjī | zaa3 zi2 gai1 | ||
Duck with taro | 陈皮 |
chénpí yùtóuyā | can4 pei4 wu6 tau4 ngaap3 | |||
Guilinggao | 龟苓 |
guīlínggāo | gwai1 ling4 gou1 | |||
Little pot rice | 煲仔 |
煲仔饭 | bāozǎifàn | bou1 zai2 faan6 | ||
Red bean soup | 红豆 |
hóngdòushā | hung4 dau6 saa1 | |||
Roast squab | rǔgē | jyu5 gap3 | ||||
Roast suckling pig | 烧乳 |
shāo rǔzhū | siu1 jyu5 zyu1 | |||
Sea cucumber | hǎishēn | hoi2 saam1 | ||||
Seafood with bird's nest | hǎixiān quècháo | hoi2 sin1 zoek3 caau4 | ||||
Shark fin soup | 鱼翅汤 | yúchì tāng | jyu4 ci3 tong1 | |||
Snow fungus soup | 银耳汤 | yín'ěr tāng | ngan4 ji5 tong1 | |||
Sour spare ribs | shēngchǎo páigǔ | saang1 caau2 paai4 gwat1 | ||||
Spare ribs soup with watercress and apricot kernels | nánběixìng xīyángcài zhūgǔ tāng | naam4 baak1 hang6 sai1 joeng4 coi3 zyu1 gwat1 tong1 | ||||
White cut chicken | báiqièjī | baak6 cit3 gai1 | ||||
Winter melon soup | dōngguā tāng | dung1 gwaa1 tong1 | ||||
Wonton noodles | yúntūnmiàn | wan4 tan1 min6 | ||||
Yeung Chow fried rice | 扬州 |
Yángzhōu chǎofàn | Joeng4 zau1 caau2 faan6 | |||
Youtiao | yóutiáo | jau4 tiu4 | ||||
Zhaliang | 炸兩 | 炸两 | zháliǎng | zaa3 loeng5 |
Chaozhou
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Yusheng | 鱼生 | yúshēng | |||
Popiah | báobǐng | ||||
Hao kuih | 鱟粿 |
Fujian
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Pe̍h-ōe-jī | Notes |
---|---|---|---|---|---|---|
Buddha jumps over the wall | fótiàoqiáng | hu̍t-thiàu-chhiûⁿ | ||||
Fried rice in Fujian style | Fújiàn shì chǎofàn | |||||
Oyster omelette | 蚵仔 |
蚵仔 |
hézǎijiān | |||
Popiah | báobǐng | pȯh-piáⁿ | ||||
Yanpi | yànpí |
Guangxi
editSouthern Guangxi cuisine is very similar to Guangdong cuisine. Northern Guangxi cuisine, such as the dishes below, is quite different.
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Luosifen | luósīfěn | Liuzhou noodles | |||
Guilin mifen | guìlín mǐfěn | Guilin rice noodles | |||
Ningmeng ya | 柠檬鸭 | 柠檬鸭 | níngméng yā | Lemon duck |
Hainan
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Hainanese chicken rice | Hǎinán jīfàn | ||||
Wenchang chicken | Wénchāng jī |
Hakka
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Meigan vegetable | méigān cài | ||||
Stuffed bitter melon | 釀苦 |
酿苦 |
niàng kǔguā | ||
Stuffed tofu | 釀 |
酿 |
niàng dòufǔ |
Hunan
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Changsha stinky tofu | 长沙 |
Chángshā chòu dòufǔ | |||
Xiangxi bacon | 湘西臘肉 | 湘西腊肉 | Xiāngxī làròu | ||
Xiangxi rice tofu | 湘西 |
湘西 |
Xiāngxī mǐ dòufu |
Hubei
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Hot dry noodles | 热干 |
Rè gān miàn |
Jiangsu
editNortheast
editShaanxi
editShanxi
editShandong
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Youxuan | yóuxuán |
Sichuan
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Chongqing spicy deep-fried chicken | Chóngqìng làzǐjī | ||||
Dandan noodles | 擔擔麵 | 担担 |
dàndànmiàn | ||
Fuqi Feipian | fūqī fèipiàn | ||||
Sichuan hotpot | Sìchuān huǒguō | ||||
Kung Pao chicken | 宫保鸡丁 | gōngbǎo jīdīng | |||
Mapo tofu | mápó dòufǔ | ||||
Shuizhu | shuǐzhǔ | ||||
Twice cooked pork | huíguōròu | ||||
Zhangcha duck | zhāngchá yā |
Yunnan
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Crossing the bridge noodles | 过桥 |
guòqiáo mǐxiàn |
Zhejiang
editEnglish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Beggar's Chicken | jiàohuā jī | ||||
Braised Sliced Pork with Preserved Vegetables | gāncài mènròu | ||||
Cold Chicken Cooked in Wine | zāojī | ||||
Dongpo Braised Pork | 东坡 |
dōngpō ròu | |||
Fish Ball in Light Soup | qīngtāng yúyuán | ||||
Fried Eel Slices | shēngbào shànpiàn | ||||
Fried Pigeon with Spiced Salt | jiāoyán rǔgē | ||||
Fried Shrimps with Longjing Tea | 龙井虾仁 | Lóngjǐng xiārén | |||
Fried Stuffed Bean Curd Paste | gānzhá xiǎnglíng | ||||
Fried Sweet and Sour Pork | tángcù lǐji | ||||
Hangzhou-Style Duck Pickled in Soy Sauce | Hángzhōu jiàngyā | ||||
Old Duck Stewed with Bamboo Root and Ham | sǔngān lǎoyā bāo | ||||
Red-Stewed Duck | 滷鴨 | 卤鸭 | lǔ yā | ||
Sauteed Broad Beans with Ham | huǒtuǐ cándòu | ||||
Sauteed Shrimps | yóubào xiā | ||||
Sizzling Rice in Tomato Sauce | fānqié guōbā | ||||
Steamed Pork with Rice Flour in Lotus Leaf | héyèfěn zhēngròu | ||||
Stewed Spring Bamboo Shoots | yóumèn chūnsǔn | [2] | |||
Stir-Fried Spring Chicken with Chestnuts | lìzi chǎo zǐjī | ||||
West Lake Fish in Vinegar Sauce | xīhú cùyú |
Unsorted
editSee also
editReferences
edit- ^ a b Tan, S.; Press, B.F.L. (2012). Chinese Auspicious Culture. Celebrate Chinese Culture. Asiapac Books. p. 160. ISBN 978-981-229-642-9. Retrieved February 21, 2018.
- ^ "Hangzhou Famous Dishes". Archived from the original on 2011-10-05. Retrieved 2011-06-27.