List of Chinese dishes

Dishes from Chinese cuisine

Part of a series on

Chinese cuisine

Regional cuisines

Four Great Traditions

* Chuan (Sichuan)
* Lu (Shandong)
* Yue (Guangdong)
* Huaiyang (Jiangsu)

Eight Great Traditions
(+all above)

* Anhui
* Fujian
* Hunan
* Zhejiang

Ten Great Traditions
(+all above)

* Beijing
* Shanghai

Twelve Great Traditions
(+all above)

* Henan
* Shaanxi

Fourteen Great Traditions
(+all above)

* Hubei
* Liaoning

Sixteen Great Traditions
(+all above)

* Tianjin
* Yunnan

New Eight Great Traditions

* Gansu
* Hangzhou
* Jilin
* Liaoning
* Ningbo
* Shaanxi
* Shanghai
* Shanxi

Beijing and the vicinity

* Beijing
* Imperial
* Aristocrat
* Tianjin

Other regional styles

* Teochew
* Guangxi
* Guizhou
* Hainan
* Haipai
* Hakka
* Hong Kong
* Jiangxi
* Macanese
* Manchu
* Northeastern
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Overseas cuisine

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Religious cuisines

* Buddhist
* Islamic
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Ingredients and types of food

* Main dishes
* Desserts
* Noodles

Preparation and cooking

* Stir frying
* Double steaming
* Red cooking

See also

* Customs and etiquette
* List of Chinese desserts
* List of Chinese dishes
* List of Chinese restaurants
* List of restaurants in China

* Asia portal
* China portal
* Hong Kong portal
* Taiwan portal

* v
* t
* e

This is a list of Chinese dishes in Chinese cuisine.

## Dishes by Meanings

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### Grain-based dishes

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#### Noodles

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English or spanish | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes

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Chinese noodles |  | 麵條 | 面条 | miàntiáo | plain noodles; an essential ingredient and staple 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 of Shaanxi cuisine
Sliced Noodles |  | 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 |  | 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 to Stir-fried tomato with eggs except with the inclusion of noodles.

#### Rice

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White rice |  | 米飯 | 米饭 | mǐfàn
Fried rice |  | 炒飯 | 炒饭 | chǎofàn

### Pork-based dishes

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Braised pork belly |  | 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

### Poultry-based dishes

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English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes

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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 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 |  | 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.

### Vegetable-based dishes

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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

## Dishes by cooking method

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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 |  | 炒 / 爆 | 炒 / 爆 | chǎo / bào | two fast Chinese cooking techniques.

### Dumplings

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Baozi |  | 包子 | 包子 | bāozi | steamed buns with fillings
Dim sum |  | 點心 | 点心 | diǎnxīn | a staple of Cantonese 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 of Shanghai cuisine
Zongzi |  | 糭子/粽子 | 粽子 | zòngzi | glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling
Tangyuan |  | 湯圓 | 汤圆 | tāngyuán | glutenous rice balls

### Pastry

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Main article: Chinese bakery products

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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 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 |  | 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

### Soups, stews and porridge

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Main article: List of Chinese soups

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Congee |  | 粥 | 粥 | zhōu | Chinese rice porridge
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 in Cantonese cuisine

## Dishes by region

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### Anhui

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Main article: Anhui cuisine

English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes

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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 |

### Beijing

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Main article: Beijing cuisine

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Peking Duck |  | 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

### Cantonese

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Main article: Cantonese cuisine

English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping | Notes

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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 with taro |  | 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 |  | 煲仔飯 | 煲仔饭 | bāozǎifàn | bou1 zai2 faan6 |
Red bean soup |  | 紅豆沙 | 红豆沙 | hóngdòushā | hung4 dau6 saa1 |
Roast squab |  | 乳鴿 | 乳鸽 | rǔgē | jyu5 gap3 |
Roast suckling pig |  | 燒乳猪 | 烧乳猪 | shāo rǔzhū | siu1 jyu5 zyu1 |
Sea cucumber |  | 海參 | 海参 | hǎishēn | hoi2 saam1 |
Seafood with bird's nest |  | 海鲜雀巢 | 海鲜雀巢 | hǎixiān quècháo | hoi2 sin1 zoek3 caau4 |
Shark fin soup |  | 魚翅湯 | 鱼翅汤 | yúchì tāng | jyu4 ci3 tong1 |
Snow fungus soup |  | 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 with watercress and apricot 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 |

### Chaozhou

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Main article: Teochew cuisine

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Yusheng |  | 魚生 | 鱼生 | yúshēng |
Popiah |  | 薄餅 | 薄饼 | báobǐng |
Hao kuih |  | 鱟粿 |  |  |

### Fujian

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Main article: Fujian cuisine

English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Pe̍h-ōe-jī | Notes

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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 |  |

### Guangxi

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Main article: Guangxi cuisine

Southern Guangxi cuisine is very similar to Guangdong cuisine. Northern Guangxi cuisine, such as the dishes below, is quite different.

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Luosifen |  | 螺蛳粉 | 螺蛳粉 | luósīfěn | Liuzhou noodles
Guilin mifen [zh] |  | 桂林米粉 | 桂林米粉 | guìlín mǐfěn | Guilin rice noodles
Ningmeng ya |  | 柠檬鸭 | 柠檬鸭 | níngméng yā | Lemon duck

### Hainan

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Main article: Hainan cuisine

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Hainanese chicken rice |  | 海南雞飯 | 海南鸡饭 | Hǎinán jīfàn |
Wenchang chicken |  | 文昌雞 | 文昌鸡 | Wénchāng jī |

### Hakka

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Main article: Hakka cuisine

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Meigan vegetable |  | 梅乾菜 | 梅干菜 | méigān cài |
Stuffed bitter melon |  | 釀苦瓜 | 酿苦瓜 | niàng kǔguā |
Stuffed tofu |  | 釀豆腐 | 酿豆腐 | niàng dòufǔ |

### Hunan

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Main article: Hunan cuisine

English  | Image  | Traditional Chinese  | Simplified Chinese  | Pinyin  | Notes

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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  |

### Hubei

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Main article: Hubei cuisine

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Hot dry noodles |  | 熱乾麵 | 热干面 | Rè gān miàn |

### Jiangsu

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Main article: Jiangsu cuisine

### Northeast

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Main article: Northeastern Chinese cuisine

### Shaanxi

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Main article: Shaanxi cuisine

### Shanxi

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Main article: Shanxi cuisine

### Shandong

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Main article: Shandong cuisine

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Youxuan |  | 油旋 |  | yóuxuán |

### Sichuan

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Main article: Sichuan cuisine

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Chongqing spicy deep-fried chicken |  | 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 |

### Yunnan

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Main article: Yunnan cuisine

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Crossing the bridge noodles |  | 過橋米線 | 过桥米线 | guòqiáo mǐxiàn |

### Zhejiang

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Main article: Zhejiang cuisine

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Beggar's Chicken |  | 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 |

## Unsorted

[edit]

* Guokui

## See also

[edit]

* China portal
* Taiwan portal
* Food portal
* Lists portal

* List of Chinese desserts
* List of Chinese restaurants
* List of Chinese sauces
* List of Chinese soups
* List of restaurants in China

## References

[edit]

1. ^ 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.
2. ^ "Hangzhou Famous Dishes". Archived from the original on 2011-10-05. Retrieved 2011-06-27.

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