Chinese foods are traditionally described by their colour, taste, and smell without of course neglecting the meaning, appearance, and nutritional benefits of the food.
The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Whichever province you visit, here are the tasty and popular foods you can easily get.
Chow Mein
“Chow mein” is the Cantonese pronunciation of the Chinese characters above, which means stir-fried noodles. Generally speaking, this stir-fried dish consists of noodles, meat (usually chicken, beef, shrimp, or pork), onions, and celery.
For making chow mein, the noodles need to be cooked in boiling water for a while. After they becoming cool, then move to the step of stir-frying.
Shrimp with Vermicelli and Garlic
Shrimp with vermicelli and garlic is a dish not only favored by foreigners but also the Chinese younger generation in recent years as well.
This steamed dish brings out the aroma of everything it has. The heavy garlic with a seafood sauce flavor blends with the freshness of juicy shrimp.
The vermicelli at the bottom absorbs every single drip of tasty juice running down. Some use Chinese yellow wine to capture the aroma and highlight the flavor is the secret to this delicacy.
Spring Rolls
Spring rolls are a Cantonese dim sum of cylindrical shapes. The filling of spring rolls could be vegetables or meat, and the taste could be either sweet or savory.
After fillings are wrapped in spring roll wrappers, the next step is frying. Then the spring rolls are given their golden yellow color.
Hotpot
Hotpot is a “dish” to tell apart real Chinese food lovers. If you really appreciate hotpot rather than just ordering fried rice, chow mein, and dim sum all the time, you are truly a Chinese cuisine fan!
The secret of whether a hotpot is good or not lies in the broth, in which all the meat slices and vegetables are cooked. Normally you get to choose your own broth flavor, such as mushroom, tomato, original, or spicy.
Still, the flavor can be different according to the sauce you choose to go with the meat. There are hundreds of kinds: a classic one is peanut butter with smashed garlic and chopped onion dressed with sesame oil.
Dumplings
Dumplings consist of minced meat and chopped vegetables wrapped in a thin dough skin. With a long history of more than 1,800 years, dumplings are a traditional food widely popular in North China.
Popular fillings are mince pork, diced shrimp, ground chicken, beef, and vegetables.
They can be cooked by boiling, steaming, or frying. Dumplings are a traditional dish eaten on Chinese New Year’s Eve. See How to Make Chinese Dumplings.
Peking Roasted Duck
Peking duck is a famous dish from Beijing, enjoying world fame, and considered one of China’s national dishes.
Peking duck is savored for its thin and crispy skin. The Sliced Peking duck is often eaten with pancakes, sweet bean sauce, or soy with mashed garlic. It is a must-taste dish in Beijing!
Ma Po Tofu
Ma po tofu is one of the most famous dishes in Chuan Cuisine with a history of more than 100 years. Ma (麻) describes a spicy and hot taste which comes from pepper powder, one kind of condiment usually used in Chuan Cuisine.
The milky tofu is enriched with brownish red ground beef and chopped green onion. It is really a tasty delicacy.
Steamed Vermicelli Rolls
Steamed vermicelli rolls are definitely one of the must-orders of any dim sum meal!
They are not only an expert choice in Guangzhou teahouses, morning tea restaurants, and street food night bazaars but also a delicacy for many people’s breakfasts in the rest of China’s middle-class restaurants.
White sheets of rice starch are rolled with various fillings. Some popular choices are beef/pork, shrimp, even oyster, with mushroom, egg, lettuce, watercress, etc.
The rolls are steamed till all flavors blended together and then sprinkled with cooked peanut oil, raw soy sauce, chili sauce, or sesame paste depending on individual preferences.
