The 15 Most Popular Chinese Dishes Among Foreigners
The history of Chinese food is ancient and distinctive, with a wide range of styles and remarkable culinary mastery being an important part of Chinese culture. Traditional Chinese dishes are known for their color, aroma, flavor, presentation and meaning.
Due to China's vast geographic expanse and differences in climate, history, local ingredients and food customs, there is great culinary diversity throughout the country.
According to the cooking style and regional flavor, Chinese cuisine can be divided into eight major styles: Sichuan cuisine, Hunan cuisine, Shandong cuisine, Zhejiang cuisine, Fujian cuisine, Anhui cuisine, Guangdong cuisine and Jiangsu cuisine. Each culinary style has its characteristic popular dishes.
1. Beijing Roast Duck
Beijing Roast Duck is an iconic dish of Beijing, world-renowned and considered one of China's national dishes. It stands out for its thin and crispy skin. Sliced duck skin and flesh are usually eaten with pancakes, sweet bean sauce or garlic sauce. It is a must-have dish when visiting Beijing!
Known as "China's first dish", Beijing Roast Duck was once a dish of royalty in medieval China. Since the 1970s, it has been the national dish used in diplomatic protocols, being first served by Premier Zhou Enlai (the first Prime Minister of the People's Republic of China) to receive foreign dignitaries. It has been highly praised by heads of state, government officials and national and international visitors.
2. Kung Pao Chicken
Kung Pao Chicken is a specialty of Sichuan cuisine, highly appreciated by both Chinese and foreigners. Its main ingredients include chicken cubes, dried chilies, cucumber and fried peanuts (or cashews).
In Western countries, a Western version of Kung Pao Chicken has been created, in which chicken cubes are coated with cornstarch and then mixed with vegetables, sweet and sour sauce, and minced garlic.
3. Loin in Sweet and Sour Sauce
The tenderloin in sweet and sour sauce has an orange-red color and a delicious sweet and sour flavor. Initially it was only prepared with pork loin, but to satisfy more demands, this dish has evolved.
Now, pork can be replaced by other ingredients, such as fish, chicken, beef or ribs, among others.
4. Hot Pot
Hot pot is one of the most popular dishes in China, especially in the provinces of Sichuan or Chongqing. People place a pot of broth (usually meat broth) on a gas or electric stove in the center of the table, surrounded by a variety of foods and condiments.
Anything people like can be added and cooked in the broth. The secret to delicious hot pot lies in the broth, as all the slices of meat and vegetables absorb the flavor of the broth.
Chinese people love hot pot. Previously, hot pot was only enjoyed in winter, but now it appears on the table all year round. It's a good way to socialize with friends and family. People gather around the pot, eat, chat and enjoy, creating a festive atmosphere.
5. Cantonese Dim Sum
Dim sum is one of the most popular dishes in Cantonese cuisine. It includes a variety of snacks, such as dumplings, spring rolls, pastries, meat dishes, seafood, desserts and vegetable products. Today, there are more than a thousand different types of dim sum dishes.
Dim sum has its origin in the city of Canton. Cantonese people like to drink tea in the morning or at noon, so they often enjoy dim sum during breakfast or lunch. It is a popular way to meet friends and family or participate in social events.
6. Dumplings
Dumpling is a very popular traditional food, especially in the northeast region of China. They are made of a thin dough that surrounds minced meat and/or chopped vegetables. Popular fillings include minced pork, shrimp, minced chicken, beef, and vegetables. Dumplings can be steamed, boiled or fried.
They are also a traditional dish to eat on Lunar New Year's Eve. Because they resemble Chinese silver ingots (ancient Chinese money), it is believed that the more dumplings eaten on New Year's, the more money will be earned in the new year. Making Dumplings is a great way to interact with friends and family. During Lunar New Year, you'll see a busy kitchen with Chinese families making dumplings.
7. Mapo Tofu
Mapo Tofu is one of the most famous dishes in Sichuan cuisine, with a history of more than 100 years. It is composed of tofu and minced meat (pork or beef) cooked in a spicy sauce. The sauce is made from fermented fava beans and chili paste.
The inventor of Mapo Tofu was a woman from Chengdu, Sichuan. Her last name was Chen. It is said that her face was full of marks, which in Chinese is called "ma". "Po" means grandmother, so people called her dish "Mapo Tofu." Her recipe became extremely popular and was introduced to Japan, where it also became a very popular dish.
8. Char Siu (Sweet Flavored Roast Meat)
Char Siu is a variety of Cantonese-style roast meat. It is usually served with rice or noodles, and is also used as a filling for steamed buns.
9. Fried Noodles
These fried noodles are made up of noodles, meat (usually chicken, beef, shrimp or pork), onion and celery.
To prepare fried noodles, first the noodles are cooked in boiling water for a while. After cooling, they are sautéed with other ingredients.
There is an interesting story about the origin of fried noodles. They are said to have been invented by a woman named Shangu in Jiangsu province. She was preparing food for workers building a dam to prevent flooding of the Yellow River. She discovered that food spoiled easily in the hot weather. So she invented fried noodles, which could be kept longer and easily reheated to eat. Since then, fried noodles have become a popular way to cook noodles.
10. Fried Rice
Fried rice is a dish made of fried rice and other ingredients, usually including egg, vegetables, seafood or meat. It is one of the most common foods in China. It's easy to make fried rice at home with leftover rice from the previous meal and other ingredients like meat or vegetables.
A late Qing dynasty Chinese diplomat, Li Hongzhang, is said to have ordered his chef to prepare a dish that would appeal to both Chinese and foreigners. The chef prepared fried rice, which turned out to be liked by the foreign guests and officials.
The most famous fried rice in China is Yangzhou fried rice. Typical ingredients include shrimp, egg and roast pork.
11. Double Cooked Pork
Double-cooked pork is one of the most famous Sichuan pork dishes. Its name in Chinese, huiguorou, means "meat that returns to the frying pan". The pork is first cooked in a pan and then cooked again with other ingredients, including fermented chili paste, fermented black beans, garlic, ginger, among others.
12. Slices of Boiled Meat
Sichuan "Boiled Meat Slices", also known as "Water Boiled Meat Slices", is a famous dish of Sichuan cuisine. The pork is first coated with a layer of egg white and starch to maintain its freshness and tenderness, and then boiled in meat broth. It is a typical Sichuan dish, with a spicy and peppery flavor. When you eat it, you will notice that each piece of meat is full of juiciness, with a fresh and spicy aroma.
13. Xiaolongbao (Steamed Buns)
Xiaolongbao are a variety of buns. They are very popular in Jiangsu and Shanghai. Traditionally, Xiaolongbao are cooked in a small bamboo basket, hence the name. The most common filling for Xiaolongbao is pork, although they can also include fillings of beef, crab, shrimp, seafood, vegetables, etc.
There is a special way to eat them: Shanghai Xiaolongbao (also known as Shanghai Soup Xiaolongbao): you can bite into a small corner of the dough and then suck up the delicious broth. Or you can use a straw to suck up the broth and then eat the filling and dough.
14. Zhajiang Noodles (Noodles with Sauce and Fried Pork Mince)
Zhajiang Noodles is one of the most popular dishes in Shandong cuisine. It consists of a thick wheat dough, covered with fried minced meat sauce. The sauce is made from salted soybean paste cooked with pork or beef. It is a well-known snack or appetizer in Beijing.
The origin of noodles with sauce and fried pork mince dates back to Shandong and was introduced to Beijing during a trip by Empress Cixi (reigned 1871 to 1908) and Emperor Guangxu of the Qing Dynasty. When they visited Xi'an from Beijing, they walked into a restaurant and ordered a plate of noodles with sauce and fried pork hash. They liked it so much that they ordered another dish. Then, Empress Cixi took the chef who made the noodles with sauce and fried pork hash to the Imperial Palace in Beijing. Since then, this dish became increasingly popular in Beijing and throughout the country.
15. Wonton
"Wonton" is a type of Chinese dumplings. Unlike those we called dumplings, wontons have less filling and are wrapped in a thinner dough skin. The shape of the wontons may vary depending on the preparation method. Some of them look like silver ingots, making them an auspicious dish to "attract wealth".
The most common filling for wontons is minced pork or shrimp pieces. Wontons are usually boiled and served in soup (meat broth), but sometimes they are also fried.
