Most Famous Chinese Dishes
Most Famous Chinese Dishes
1. Beijing Roasted Duck
The Beijing Roasted Duck has a long history. As early as the Southern and Northern Dynasties, the Recordation of Delicacies disclosed the way of "Baking a Duck". However the typical dish "Beijing Roasted Duck" was invented in the Ming Dynasty. At the beginning of the 15th century, the Ming Dynasty moved the capital to Beijing, bring the cuisine of roasting ducks, which was further improved there. In the third year of Tongzhi's reign of the Qing Dynasty, the Quanjude Roasted Duck Restaurant started it's business, and it soon became famous all over the world.
Since its appearance in the Ming Dynasty, it has been well known not only across China, but also introduce to many foreign countries throughout the world. Now it is a world-famous dish praised by foreign as "The Best Delicacy" on Earth.
2. Kung Pao chicken
The dish is named after Ding Baozhen (1820-1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gong Bao , or palatial guardian. The name "Kung Pao" chicken is derived from this title.
The original Sichuan version of Kung Pao chicken, uses chicken as its primary ingredient. In this original version, diced chicken is typically mixed with a prepared marinade. The wok is seasoned and then chili peppers and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavor in the marinade.
Kung Pao Chicken is considered an Asian delicacy for most. It starts off with fresh, moist, unroasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep fried until golden brown before the other ingredients are added.
Mapo doufu, is a popular Chinese dish from the Sichuan province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef.Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus, but these are rarely considered authentic Sichuanese.
3. Hot pot
Hot pot refers to several Chinese varieties of steamboat stew. It consists of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce.
Frozen meat is sliced deli-thin to prepare it for hot pot cooking. Slicing frozen meat this way causes it to roll up during cooking, and it is often presented as such. Meats used include lamb, beef, chicken, and others. The cooking pot is often sunk into the table and fueled by propane, or alternatively is above the table and fueled by a portable butane gas stove or hot coals. Meat or vegetables are loaded individually into the hot cooking broth by chopsticks, and cooking time is brief. Meat often only takes 15 to 30 seconds to cook.
Sichuan is regarded as the mother of all hotpot styles.
4. Twice cooked pork "Hui Guo Rou"
Twice cooked pork ( Hui Guo Rou; literally "meat that has been returned to the pot"; also called double cooked pork), along with Mapo Dofu , hot pot and Kung Pao chicken , is probably the best-known Sichuan-style Chinese dish.
The process of cooking Twice Cooked Pork involves boiling belly pork steak chunks in hot water with slices of ginger and salt first, then after being cut into thin slices, the pork is returned to a wok and shallow fried in hot oil. The most common vegetables to accompany the pork in Twice-Cooked Pork are cabbage and peppers.
5. Jingjiang Rou Si
Jingjiang Rou Si comes from the Beijing school of Chinese cuisine, and consists of thin pork strips marinated and sauteed in a traditional Beijing sweet sauce.The pork is accompanied by shreds of spring onion and thin pancakes for wrapping the meat and vegetables.
Not only is Jingjiang Rou Si a delicious and highly-recommended dish, its name also has some interesting vocabulary that is applicable to ordering other dishes.
Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping.
Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.
7. Yang Rou Pao Mo
"Yang Rou Pao Mo "(a soup made of mutton and eating with a flour flat bread) has a very big fame. Later, it comes out as visitors who go to Xian must do two things: one is to see the clay figures of Terra Cotta Warriors and Horses,the other is to taste "Yang Rou Pao Mo "(a soup made of mutton and eating with a flour flat bread).You will be served one or two pieces of wheat flour flat bread which need to cut off as tiny chunks the smaller the better.
The waiter will hand your bowl to the cook who mixes the bread and mutton soup with an appropriate relish. When the steaming hot meal is brought in, the waiter will also offer you sweet crisp pickled garlic, coriander, and hot pepper sauce. The most famous one is in the Tong Sheng Xiang (Prosperity and Fortune) Beef and Lamb Paomo Restaurant done in Tang Dynasty style,which is a time-honored establishment in the Xian Bell and Drum Tower Square.
8. Fan qie chao dan (Tomatoes and Eggs)
Delicious egg and tomato recipe you can easily cook - Scrambled Eggs with Tomatoes. This egg and tomato recipe is simple and tastes great.
9. Tangcu Li Ji
Tangcu Li Ji (pronounced tahng-tsu lee jee) is a tasty dish of sweet, honey-glazed chicken strips, often topped with sesame seeds.
Due to its sugary flavor, it's easy to lump Tangcu Li Ji into the Shanghainese style of cuisine, but the dish is widely available around China, although not necessarily at every restaurant.Tangcu Li Ji is a great addition to a larger meal, bringing balance to a table that will most often feature garlic, spicy and salty flavors. So give it a try and enjoy.