1、Kung Pao Chicken (宫保鸡丁)
Spicy stir-fry with tender chicken, peanuts, chili peppers, and Sichuan peppercorns for a numbing kick.
Origin: Sichuan
2、Peking Duck (北京烤鸭)
Crispy, lacquered duck skin served with pancakes, hoisin sauce, and scallions—a ceremonial delicacy.
Origin: Beijing
3、Hot and Sour Soup (酸辣汤)
- Origin: Northern China
- A tangy, spicy broth with tofu, mushrooms, bamboo shoots, and egg ribbons.
4、Xiaolongbao (小笼包)
- Origin: Shanghai
- Steamed soup dumplings filled with pork and rich broth, best enjoyed with black vinegar and ginger.
5、Mapo Tofu (麻婆豆腐)
- Origin: Sichuan
- Silken tofu in a fiery sauce of fermented beans, chili oil, and minced pork, topped with Sichuan peppercorns.
6、Dim Sum (点心)
Bite-sized delights like har gow (shrimp dumplings), siu mai (pork dumplings), and char siu bao (barbecue pork buns).
Origin: Cantonese (Guangdong)
7、Char Siu (叉烧)
Sweet-glazed barbecued pork, often served over rice or in fluffy buns.
Origin: Cantonese
8、Chow Mein (炒面)
Wok-fried noodles with vegetables, meat, or seafood, showcasing the art of “wok hei” (breath of the wok).
Origin: Cantonese
9、Sichuan Hot Pot (四川火锅)
Communal dining with spicy broth, raw ingredients (meat, veggies, tofu), and a fiery ma-la (numbing-spicy) flavor.
Origin: Sichuan
10、Sweet and Sour Pork (糖醋里脊)
Crispy pork tossed in a vibrant sauce of vinegar, sugar, and ketchup, paired with pineapple and bell peppers.
Origin: Cantonese
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