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Ingredients and types of food |
This is a list of dishes inChinese cuisine.
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Chinese noodles |  | 麵條 | 面条 | miàntiáo | plain noodles; an essential ingredient andstaple 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 |
| Liangpi |  | 涼皮 | 凉皮 | liángpí | served cold |
| Lo mein |  | 撈麵 | 捞面 | lāo miàn | |
| Biangbiang noodles |  | 𰻞𰻞麵 | 𰻝𰻝面 | biángbiáng miàn | broad noodles, part ofShaanxi cuisine |
| Sliced puddle | .jpg) | 刀削麵 | 刀削面 | dāoxiāo miàn | noodles that are sliced from a big chunk of dough directly into the boiling water |
| Su-style noodles |  | 蘇式湯麵 | 苏式汤面 | sūshì tāngmiān | |
| Chongqing noodles | .jpg) | 重慶小麵 | 重庆小面 | Chóngqìng xiǎomiàn | |
| Shacha noodles |  | 沙嗲面 | 沙茶面 | shā chá miàn | |
| Noodles with tomato egg sauce |  | 番茄炒蛋面 | 番茄炒蛋面 | fān qié chǎo dàn miàn | Similar toStir-fried tomato with eggs except with the inclusion of noodles. |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin |
|---|---|---|---|---|
| White rice |  | 米飯 | 米饭 | mǐfàn |
| Fried rice |  | 炒飯 | 炒饭 | chǎofàn |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Braised pork belly | .JPG) | 紅燒肉 | 红烧肉 | hóngshāoròu | |
| 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 |
| 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 ofBeijing |
| 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. |
| Stir-fried tomato and scrambled eggs |  | 番茄炒蛋 | 番茄炒蛋 | fānqié chǎo dàn | a common dish in China. |
| Dry pot chicken |  | 鸡爆 | 干锅鸡 | jī bào |
| 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 |  | 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 |
| 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 | .jpg) | 炒 / 爆 | 炒 / 爆 | chǎo / bào | two fast Chinese cooking techniques. |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Baozi |  | 包子 | 包子 | bāozi | steamed buns with fillings |
| Dim sum |  | 點心 | 点心 | diǎnxīn | a staple ofCantonese cuisine |
| Potsticker |  | 鍋貼 | 锅贴 | guōtiē | fried dumplings |
| Jiaozi |  | 餃子 | 饺子 | jiǎozi | dumplings |
| Mantou |  | 饅頭 | 馒头 | mántou | 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 ofShanghai cuisine |
| Zongzi |  | 糭子/粽子 | 粽子 | zòngzi | glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling |
| Tangyuan | _with_red_bean_baste_and_black_sesame_fillings.jpg) | 湯圓 | 汤圆 | tāngyuán | glutenous rice balls |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Cha siu bao[1] |  | 叉燒包 | 叉烧包 | chāshāobāo | Steamed buns,[1] usually filled with BBQ pork |
| Scallion pancake |  | 蔥油餅 | 葱油饼 | cōngyóubǐng | Scallion pancakes |
| Mooncake |  | 月餅 | 月饼 | yuèbǐng | Usually eaten during theMid-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 |  | 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 |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Congee |  | 粥 | 粥 | zhōu | Chinese riceporridge |
| 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 inCantonese cuisine |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Bagongshan 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 | ||
| Steamed 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 |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Peking Duck | .jpg) | 北京烤鴨 | 北京烤鸭 | Běijīng kǎoyā | |
| Zhajiangmian |  | 炸醬麵 | 炸酱面 | zhájiàngmiàn | |
| Xianbing | 餡餅 | 馅饼 | xiànbǐng | ||
| Youtiao |  | 油條 | 油条 | yóutiáo | a deep fried strip of dough |
| 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 withtaro | 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 pot rice | .jpg) | 煲仔飯 | 煲仔饭 | bāozǎifàn | bou1 zai2 faan6 | |
| Red bean soup |  | 紅豆沙 | 红豆沙 | hóngdòushā | hung4 dau6 saa1 | |
| Roastsquab |  | 乳鴿 | 乳鸽 | rǔgē | jyu5 gap3 | |
| Roastsuckling pig |  | 燒乳豬 | 烧乳猪 | shāo rǔzhū | siu1 jyu5 zyu1 | |
| Sea cucumber |  | 海參 | 海参 | hǎishēn | hoi2 saam1 | |
| Seafood with bird's nest |  | 海鮮雀巢 | 海鲜雀巢 | hǎixiān quècháo | hoi2 sin1 zoek3 caau4 | |
| Shark fin soup |  | 魚翅湯 | 鱼翅汤 | yúchì tāng | jyu4 ci3 tong1 | |
| Siu Yuk |  | 燒肉 | 烧肉 | shāoròu | siu1 juk6 | |
| Snow fungus soup | .jpg) | 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 withwatercress andapricot 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 |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Yusheng |  | 魚生 | 鱼生 | yúshēng | |
| Popiah |  | 薄餅 | 薄饼 | báobǐng | |
| Hao kuih |  | 鱟粿 | 鲎粿 | hòu guǒ |
| 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 |
Southern Guangxi cuisine is very similar toGuangdong cuisine. Northern Guangxi cuisine, such as the dishes below, is quite different.
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Luosifen | .JPG) | 螺蛳粉 | 螺蛳粉 | luósīfěn | Liuzhou noodles |
| Guilin mifen [zh] | .jpg) | 桂林米粉 | 桂林米粉 | guìlín mǐfěn | Guilin rice noodles |
| Ningmeng ya | .jpg) | 柠檬鸭 | 柠檬鸭 | níngméng yā | Lemon duck |
| 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 |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Meigan vegetable |  | 梅乾菜 | 梅干菜 | méigān cài | |
| Stuffedbitter melon | 釀苦瓜 | 酿苦瓜 | niàng kǔguā | ||
| Stuffed tofu |  | 釀豆腐 | 酿豆腐 | niàng dòufǔ |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Changsha stinky tofu |  | 長沙臭豆腐 | 长沙臭豆腐 | chángshā chòu dòufǔ | |
| Xiangxi bacon | 湘西臘肉 | 湘西腊肉 | xiāngxī làròu | ||
| Xiangxi rice tofu | 湘西米豆腐 | 湘西米豆腐 | xiāngxī mǐ dòufu |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Hot dry noodles |  | 熱乾麵 | 热干面 | Rè gān miàn |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Youxuan | 油旋 | 油旋 | yóuxuán |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Chongqing spicy deep-fried chicken | _(2269517013).jpg) | 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 |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Crossing the bridge noodles |  | 過橋米線 | 过桥米线 | guòqiáo mǐxiàn |
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Beggar's Chicken | ._(2).jpg) | 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 and 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 |
| Dishes by origin |
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