A | B | C | D | E | F | G | H | CH | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9
List of Chinese dishes
...Part of a series on |
Chinese cuisine |
---|
This is a list of Chinese dishes in Chinese cuisine.
Dishes by Meanings
Grain-based dishes
Noodles
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
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 | dāoxiāomiàn | noodles that are sliced from a big chunk of dough directly into the boiling water | |
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
English | Image | Traditional Chinese | Simplified Chinese | Pinyin |
---|---|---|---|---|
White rice | 米飯 | 米饭 | mǐfàn | |
Fried rice | 炒飯 | 炒饭 | chǎofàn |
Pork-based dishes
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
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
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
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
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
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
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
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
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
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 |