China is a huge country where many flavorful, rich and delicious dishes have been invented. There are basic dishes that can be found all over the country, but the cuisine varies depending on the region. In Shanghai, they eat xiao long bao (dumplings), and in Beijing, they eat Peking duck. But what else is delicious to try in China?
Kon yu bing is a Chinese fried flatbread with green onions.
The combination of tender duck meat and crispy skin makes Peking duck one of the most delicious dishes to be enjoyed in the Chinese capital. Ideally, it should be wrapped in a flatbread with onions, cucumbers and hoisin sauce.
Yu Xiang zhou xi is a dish of sliced pork stewed in a spicy garlic sauce with steamed vegetables, including mushrooms and pepper. It is a dish from the southwestern province of Sichuan.
This dish is named after the famous Chinese poet, statesman and artist Su Dongpo from Hangzhou Province. Dongpo is pork fat with meat, fried in a frying pan and then stewed.
If you like spicy food, try lajiji, a dish from Sichuan Province. Fried pieces of chicken breast are combined with peppers, chili and sesame seeds.
Zhou Jia Mo is the Chinese version of the hamburger. This dish is made from minced meat or minced meat (usually pork), which is stuffed into a yeast-free bun. This fast food was invented in Shaanxi Province, but you can find it almost anywhere in China.
Xiao long bao is the Shanghai version of dumplings. The filling is pork or crab meat. They are served with a fragrant broth. First, Xiao Long bao takes a bite from the side, so that the broth from it is poured into a spoon. Then the dumpling itself and the filling are eaten and all this is washed down with broth from a spoon.
Fermented soy bean paste may not seem very appetizing at first glance, but it goes well with a noodle dish called Zha Jiang mian. It is made from traditional Chinese noodles and fried pork. The method of preparation varies depending on the region.
Despite the name, “beggar’s chicken” is a rather intricate dish from the Jiangsu Province. The whole chicken is stuffed with pork and mushrooms, wrapped in a lotus leaf and then baked in clay. To eat the finished dish, you need to crack the clay with a hammer.
A popular noodle dish to try on the streets of Sichuan Province, dan dan is a thin noodle floating in chili oil with minced pork and pickled vegetables.
Pork bun (char siu bao) is a dish from Canton. Pieces of pork, seasoned with sweet barbecue sauce, are placed in soft rolls that are steamed.
It may seem strange to mix tofu with pork, but this is exactly what ma po tofu looks like. This spicy dish of Sichuan province consists of pieces of tofu and pork in hot oil and vegetable broth cooked with pepper peas.
It resembles white cocoons, but dragon beard candies are made primarily from sugar and malt syrup, as well as nuts, sesame, and coconut.
Congee is a cross between rice porridge and soup. Rice grains are boiled in water until a thick soup is formed. Congas can be served with anything from chicken to pork and even small fried doughnuts.
Yutyao is also called Chinese brushwood or doughnuts. These are long strips of dough, deep-fried until golden brown. The snack is often eaten with congee. It can be tasted on the streets almost everywhere in China.
Centenary eggs are a Chinese delicacy that was invented in Hunan province. As the name suggests, quail, duck, or chicken eggs are stored in a mixture of clay, ash, salt, lime, and rice husk for several weeks or months. This process changes the smell, color, and taste of the egg.
Shumai-dumplings, which are often served on dimsams. They are easily recognized by the wrapped edges. They are originally from Guangdong Province. The filling can be shrimp, crab, pork or vegetables.
Gan bian si ji dou is a roasted string bean, but not quite the kind you’re used to as a side dish. First, the pods are fried until crisp, and then pepper peas, leeks, garlic, ginger and mustard root are added.
The capital of Shaanxi Province, Xi’an, is the best place to try liang pi. This is a cold noodle dish with a lot of spices, which is served with vegetables. The noodles are made from wheat or rice flour.
In China, you can try zongzi almost everywhere. These are small envelopes made of bamboo leaves, stuffed with sticky rice and sweet or salty filling.
If you properly cook the sweet and sour pork tang tsu li ji, it will be crispy on the outside and tender on the inside. The pieces of meat are served in a sweet and sour sauce, which gives the dish an unusual taste.
Guo te is a kind of hybrid of Chinese dumplings and fried buns. Dumplings are stuffed with pork, beef or shrimp in combination with cabbage, ginger and onions.
Despite the name, which literally translates as “smelly tofu”, chow tofu is very popular on the streets of Shanghai. The dish gets a specific smell after tofu is soaked in sour milk, vegetables or meat. The tofu is then fried, steamed, grilled, or stewed in a sauce.