Top 10 Famous Dishes in China

China is a food country, and the Chinese food culture has a long history. From ancient times to the present, the study of food has become a part of life. Each region has its own flavor, and with the great integration of ethnic groups, the flavor is also optimized. The delicacies that have been passed down from ancient China to the present still occupy a large part of people’s lives.
When it comes to good Chinese food, there are thousands of flavors that can be named. However, the top 10 most famous Chinese dishes are these:

1.Chicken With Chilies 辣子鸡

Chicken With Chilies 辣子鸡 (pinyin: là zǐ jī) is a classic home-cooked dish, usually made of whole chicken as the main ingredient, plus onion, dried chili, pepper, salt, pepper, monosodium glutamate and other materials. Although it is the same dish, each place has its own characteristics.
Chicken With Chilies has different characteristics due to different production methods in different places, and is deeply loved by people from all over the world. This dish is brownish-red and oily in color and has a strong spicy taste.
Steps to make Chicken With Chilies:
1. The main materials are ready.
2. Slice the ginger and garlic, and cut the dried chili into small pieces for later use;
3. Wash and drain the chicken and cut it into small pieces. When cutting chicken wings and drumsticks, use the back of a knife to loosen the chicken bones before cutting them. Drain and set aside after cutting;
4. Take the wok and add oil, when the oil is hot, add the chicken and stir fry for 1 minute, add the ginger slices, then stir fry for 1 minute and add the garlic slices;
5. Then add 2 tablespoons of light soy sauce and continue to stir-fry for 3 minutes before putting down the dark soy sauce to color;
6. After stir-frying, add the peppercorns and stir-fry for 1 minute, then add the dried peppers and stir-fry until the dried peppers are red and bright, add two teaspoons of white sugar and stir-fry well and turn off the heat.
7. Drain the spicy chicken with a slotted spoon and put it on a plate;
8. Finally sprinkle some white sesame seeds and serve.

2.Kung Pao Chicken 宫保鸡丁

Kung Pao Chicken 宫保鸡丁 is a famous traditional dish that is famous at home and abroad. It is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine. Its raw materials and methods are different. The origin of this dish is related to the sauce fried chicken in Shandong cuisine and the Hu spicy chicken in Guizhou cuisine. Later, it was improved and carried forward by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, and formed a new dish – Kung Pao Chicken. And spread, this dish is also classified as Beijing court dishes. After that, Kung Pao Chicken was also spread abroad.
Kung Pao Chicken is made of chicken as the main ingredient and cooked with peanuts, peppers and other accessories; it is red but not spicy, spicy but not violent, spicy and spicy, and the meat is smooth and crisp; the entrance is fresh and spicy, and the chicken is fresh and tender. Can be combined with the crispness of peanuts.
In September 2018, it was rated as one of the top ten classic dishes in Guizhou and top ten classic dishes in Sichuan.
The characteristics of Kung Pao Chicken are that there is sweetness in the spicy, and spicy in the sweetness. The tenderness of the chicken is matched with the crispiness of the peanuts. The entrance is fresh, spicy and fragrant.
After entering the Kung Pao Chicken, the tip of the tongue first feels slightly numb and mildly spicy, and then a sweetness hits the taste buds. When chewing, there will be a “sour” feeling. Scallions and peanuts make people unable to stop.

3.麻婆豆腐

Mapo Tofu 麻婆豆腐 (Pinyin: má pó dòu fu, English: sauteed tofu in hot and spicy sauce) is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine. Meat can also be used), the seasoning is: watercress, chili noodles and pepper noodles, soy sauce, soy sauce, dark soy sauce, sugar, starch, etc. The hemp comes from the pepper, and the spicy comes from the chili noodles. This dish is numb, spicy, fresh, fragrant, Hot, green, tender, and crispy, the characteristics of Sichuan cuisine’s spicy flavor are vividly displayed. Today, Mapo tofu has traveled far across the ocean and settled in the United States, Canada, the United Kingdom, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries. From blindly home-cooked dishes to the elegant hall, it has become an international famous dish.
On September 10, 2018, “Chinese Cuisine” was officially released, and “Mapo Tofu” was rated as “Chinese Cuisine” Top Ten Classic Famous Dishes in Sichuan.

4.Dongpo’s Braised Pork 东坡肉

Dongpo’s Braised Pork is also known as Rolled Pork and Braised Pork. It is a traditional famous dish of the Han nationality in the south of the Yangtze River. It belongs to Zhejiang cuisine and Sichuan cuisine. It uses pork as the main ingredient.
The main ingredients and shapes of Dongpo’s Braised Pork are similar. The main ingredients are half-fat and half-thin pork, which is stewed with ingredients. The finished dishes are all neatly sized mahjong pieces, red and translucent, and the color is like agate. Pick up a piece and taste, soft but not rotten, fat but not greasy.
According to legend, Dongpo’s Braised Pork was created by Su Shi, a poet in the Northern Song Dynasty (from Meishan City, Sichuan Province). The prototype is Xuzhou rebate meat, which is one of the “four treasures of Dongpo” in Xuzhou.
Dongpo’s Braised Pork generally uses half-fat and half-lean pork, cut into square-shaped pork of about two inches for ingredients.
After the dish is cooked, the skin is thin and tender, the color is red and bright, the taste is mellow and the juice is strong, the shape is not broken, and the fragrance is glutinous but not greasy.

5.Peking Duck 北京烤鸭

Roast duck is a famous Beijing dish with a world reputation. It originated in the Southern and Northern Dynasties of China. Roasted duck has been recorded in the Book of Food Treasures, and it was a court food at that time. The material is high-quality meat duck, roasted on charcoal fire, with ruddy color, fat but not greasy meat, crispy on the outside and tender on the inside. Peking duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools. It has the characteristics of red color, tender meat, mellow taste, fat but not greasy, and is known as “the world’s delicious food”.
After the founding of New China, the reputation of Peking Duck grew day by day and became more famous all over the world. It is said that Premier Zhou admired and paid attention to this famous dish during his lifetime, and invited foreign guests to taste roast duck. In order to meet the needs of social development, the roasting operation of today’s duck restaurants has been more modernized and the flavor is more delicate. The most brilliant of the roast duck family is Quanjude, which established the status of the Beijing image ambassador of the roast duck family. The founder of “Quanjude”, Yang Quanren, was a small businessman in the business of raw chicken and duck. After accumulating capital, he founded the Quanjude Roast Duck Restaurant. He hired a roast duck master who used to work in the imperial kitchen of the Qing Dynasty. Roast duck with exquisite technology has made “roasted duck on a stove” spread among the people.

6.Steamed Wuchang Fish 清蒸武昌鱼

Steamed Wuchang Fish is a traditional dish in Hubei Province. It is usually made with fresh Wuchang fish as the main ingredient, with mushrooms and winter bamboo shoots, and seasoned with chicken broth.
Wuchang fish, also known as Tuantou bream, is named after it was produced in Liangzi Lake, Ezhou.
With the development of the times, the production technology of cooking Wuchang fish has been continuously improved and improved, from the traditional three methods of steaming, boiling and roasting, to various methods such as steaming, oil stewing, netting, slipping, etc., especially steamed Wuchang fish. It is unique, characterized by its smooth and tender taste and delicious fragrance. Steamed Wuchang fish has high requirements for material selection, usually only ball head bream is used. The fish is complete in shape, bright white and crystal like jade; the fish body is decorated with red, white and black ingredients, which is elegant and gorgeous. The taste of fish is delicious, the soup is clear, the original taste, light and fresh, and the ginger sesame oil is taken out, which is fragrant.

7.Beggar’s Chicken 叫花鸡

Beggar chicken, also known as Changshu beggar chicken and simmered chicken, is a traditional famous dish in Changshu City, Jiangsu Province. His method is to brush the processed chicken with sauce first, and then use lotus leaf, lard oil and yellow soil layer. Layers of wrapping, and finally thrown into the firewood to simmer until cooked.
The production method of beggar chicken is similar to that of “pao dogu”, one of the “eight treasures” of the Zhou Dynasty. “Pao dogu” is a dish made by first wrapping suckling pig with clay, grilling it, and then further processing it. Its color is bright jujube red, fragrant, the plate is crispy and the meat is tender, the entrance is crispy and tender, and the flavor is unique.
According to legend, a long time ago, there was a beggar who went to a village in Changshu County begging for food along the way. One day, he accidentally got a chicken and wanted to slaughter and cook it, but he had neither cooking utensils nor seasonings. He came to the foot of Mount Yu, killed the chicken, removed the internal organs, coated the hair with yellow mud and firewood, simmered the coated chicken in the fire, and when the mud-dried chicken was cooked, peeled off the mud shell, and the chicken feathers were also mixed with the mud. The shell was removed, revealing the simmering chicken.

8.West Lake Fish in Vinegar Gravy 西湖醋鱼

West Lake Fish in Vinegar Gravy, also known as “Songsao Chuanzhen” and “Songsao Fish”, formerly known as “Songsao Fish Soup”, is a famous traditional flavor dish in Hangzhou, Zhejiang Province, China, and is a Zhejiang cuisine.
West Lake Fish in Vinegar Gravy is mainly cooked with grass carp and other ingredients.
On September 10, 2018, West Lake Fish in Vinegar Gravy was rated as one of the top ten classic dishes in Zhejiang Province.
West Lake Fish in Vinegar Gravy has a bright red color, fresh and tender meat, sweet and sour fragrance, soft and tender taste, with crab flavor, which is unique.
The simple cooking of West Lake Fish in Vinegar Gravy produces a unique delicacy, which may be the common feature of West Lake Fish in Vinegar Gravy and even Hangzhou cuisine.

9.Steamed Preserved Meat 腊味合蒸

Steamed preserved meat
Steamed preserved meat is a famous local traditional dish in Hunan, belonging to Hunan cuisine. It is made by steaming preserved pork, preserved chicken, preserved fish, chicken soup and seasonings. The practice is simple, its waxy fragrance is strong, salty and sweet, and it is flexible and not greasy.
On September 10, 2018, “Chinese Cuisine” was officially released, and “Steamed Preserved Meat” was rated as “Chinese Cuisine” top ten classic dishes in Hunan.
The terrain of Hunan is low and the climate is warm and humid. Fresh meat food should not be stored, but smoked bacon can be antiseptic and storable. Gradually, the people also developed a habit of eating bacon. As early as the Han Dynasty, the ancestors of Hunan used bacon to make delicacies. By the Qing Dynasty, such dishes were well-known, and “Steamed Preserved Meat” was one of many preserved meat dishes.

10.Crystal Meat 水晶肴肉

Crystal meat, also known as crystal meat hoof, Zhenjiang meat, is a traditional special dish in Zhenjiang City, Jiangsu Province, belonging to the Soviet cuisine. After the dish is cooked, the meat is red and white, smooth and crystal clear, and the brine is transparent, just like a crystal, so it has the reputation of “crystal”. When eaten, it has the characteristics of crispy lean meat, not greasy fat, crispy, fragrant and tender. It is accompanied by shredded ginger and Zhenjiang balsamic vinegar for a unique flavor.
Later, due to the similar pronunciation of nitrate and yao, it was renamed “crystal yaorou”. In addition, the dish is made of pig’s trotters, which are marinated in nitrate and salt, mixed with various condiments such as onion, ginger, and rice wine. It has the characteristics of beautiful shape, mellow and fresh fragrance, lubricating oil, fat but not greasy, etc. It is a traditional flavor dish in southern Jiangsu.