Chinese steamed buns (包子 (baozi or bao in Chinese), literally translates to "a little package", is a type of yeast-leavened filled bun in various Chinese cuisines . Chinese steamed buns can be stuffed with various types of fillings; the steamed buns were made with sourdough. They are round in shape...

A wonton (simplified Chinese: 云吞; traditional Chinese: 雲吞), also spelled wantan, or wuntun in transliteration from Cantonese; wenden/ɦwəɲd̼əɲ/ in Shanghainese; Mandarin: húntun (馄饨/餛飩) is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. Wonton resemble jiaozi...

Peking roast duck (北京烤鸭 Běijīng kǎoyā) is a famous dish from Beijing, enjoying world fame, and considered as one of China’s national dishes. The Peking roast duck is savored for its thin and crispy skin. The sliced Peking duck is often eaten with pancakes, sweet bean sauce, or soy with mashed...

Chinese spareribs with black bean sauce are a tasty and simple dish to make at home. It works great as a Dim Sum-style spare ribs main dish or side dish for lunch, dinner. This is a great recipe for cooks who like the one pan method of cooking. The whole meal can be completed with the use of one...

Char siu literally means "fork roasted" (siu being burn/roast and cha being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork meats are skewered with long forks and placed in a covered oven or over a fire. Char siu is a dishe of...

Chinese sweet and sour pork is a favoured dish in the country and among the Overseas Chinese communities. It is also popular among the Western gastronomes. The dish is made with lightly battered pork, pan-fried until crispy, juicy, and tender, then tossed in a fragrant sticky sauce with a perfectly...

Chinese pork meatballs are a polulat dish in Chinese cuisine. The main ingredients of Chinese meatballs are minced pork, breadcrumbs and chopped water chestnuts. There are two famous variants of the dish: lion’s head (狮子头, shi zi tou), the fried in hoit oil then steamed meatballs. And braised pork...

Chow mein , simplified Chinese: 炒面; traditional Chinese: 炒麵; Pinyin: chǎomiàn) are Chinese stir-fried noodles with soy sauce and vegetables, meat, usually chicken, beef or pork, and with scrambled eggs, schrimp, sometimes with tofu.The name is a romanization of the Taishanese chāu-mèn. The Toishan...

Yangzhou fried rice from the town of Yangzhou, near Nanjing in the Jiangsu province is the most famous variety of fried rice in China. Known for the fine knifework in cutting the ingredients, it has been the model for “special fried rice” or “house fried rice” dishes found on Chinese restaurant...

Chop suey (/ˈtʃɒpˈsuːi/) is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is...

Jiǎozi (餃子) is dumplings consist of minced pork or another fillings like ground goat meat, diced shrimp, beef and chives or chopped vegetables wrapped in a thin dough skin. Dumplings are a traditional dish eaten on Chinese New Year’s Eve, but also a daily food in North China.

Hunan chicken is a stir-fried dish from the Hunan province of China. It consists of thinly sliced chicken breast with mixed vegetables like broccoli, carrots, peppers and mushrooms in a savory and spicy chili soy based sauce. The dish has now many varietis outside Hunan China.

Dong Po Pork  (Dong Po  Rou東坡肉) is a traditional dish of braised pork belly of Hangzhou (杭州) and Zhejiang provinces. According to the legend, this dish is created by Su Dong Po, a Song Dynasty well known writer.

Kung Pao Chicken (宮保雞丁) is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, Welsh onion and chili peppers. While the dish originated in Sichuan province, its fame brought it to other provinces as well, each with their own regional variation.