List of Chinese dishes

List of Chinese dishes

The following is a list of dishes that are part of Chinese cuisine.


Dishes by ingredient

Poultry-based dishes

Pork-based dishes

Grain-based dishes

Rice-based dishes


  • Noodles 面条
    • Fried noodles (chowmein or chǎo miàn) 炒面
    • Noodle soup 面汤
    • Zha jiang mian (zhajiangmian) 炸醬面, noodles mixed with a heavily flavored meat sauce

Legume-based dishes

  • Doufu (豆腐, plain tofu)
  • Mapo doufu 麻婆豆腐
  • Soy milk (豆奶; dou4 nai3 or 豆漿; dou4 jiang1), in either sweet or "salty" form
  • Choudoufu (臭豆腐, stinky tofu)
  • Suan cai (酸菜), fermented cabbage

Vegetable-based dishes

  • Buddha's delight (luohanzhai) 罗汉斋, a vegetarian dish popular amongst Buddhists
  • Pickled vegetables (jiangcai) (醬菜; jiang4cai4; lit. sauced vegetables)

Dishes by cooking method

  • Double boiling/Double steaming 炖, 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 紅烧, an umbrella term used to describe slow-cooked stews characterized by the use of soy sauce and/or caramelized sugar and various ingredients.
  • Stir frying, an umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆).


  • Jiaozi 饺子, steamed (zhengjiao) or boiled (shuijiao, tangjiaozi) dumplings
  • Wonton (huntun) 馄饨/云吞 (sphere-shaped dumplings usually served boiled in broth or deep-fried)
  • Guotie 锅贴, fried jiaozi dumplings
  • Xiao Long Bao (xiaolongbao) 小笼包 (soup dumplings). a specialty of Shanghai
  • Dim sum (dianxin) 点心, a staple of Cantonese cuisine
  • Zongzi 粽子, glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling
  • Baozi 包子, filled steamed buns
  • Mantou (steamed bun) 馒头


  • Mooncake (yuebing) 月饼, a special cake eaten at Mid-Autumn Festival
  • Shaobing 烧饼, a flaky baked or pan-seared dough pastry
  • green onion pancakes (congyoubing) 葱油饼
  • Youtiao 油条, "oily tail", or other fried Chinese dough foods
  • Sachima 沙琪玛, a sweet pastry commonly sold in Oriental convenience stores
  • Longevity buns, steamed buns filled with bean paste, made to look like peaches and served on birthdays

Soups, stews and porridge

Regional dishes

Eight Great Traditions

Anhui (Hui 徽)

  • Ginger Duck (Chinese: 姜母鸭; pinyin: jiang muya)
  • Hay Wrapped Fragrant Ribs(Chinese: 稻香排骨; pinyin: daoxiang paigu)
  • Caterpillar Fungus Duck(虫草炖老鸭)
  • Dry Pot Tofu (干锅素肉)
  • Potato Croquets (土豆炸饺)
  • Crab-apple Flower Cake (海棠酥)
  • Soy Braised Mandarin Fish (红烧臭鱖鱼)
  • Fried Tofu Curd Balls (豆腐渣丸子)
  • Fried Pumpkin Dumplings (南瓜蒸饺)
  • Silver Fish Fried Egg (银鱼煎蛋)
  • 5 Colors Fish Cake (五彩鱼片)
  • Jade Rabbit Sea Cucumber (玉兔海参)
  • Flower Mushroom Frog (花菇田鸡)
  • Bright Pearl Abalone (明珠酥鲍)
  • Bagongshan Tofu (八公山豆腐)
  • Crab and Fish Stomachs (蟹连鱼肚)
  • Phoenix Tail Shrimp (凤尾虾排)
  • Fuli Roast Chicken (符离集烧鸡)
  • Lotus Seed Pod Fish (莲蓬鱼)

Cantonese (Yue 粵)

  • Preserved-salted fish (鹹魚, Haam yu)
  • Preserved-salted duck (臘鴨, Laap ap)
  • Preserved-salted pork (臘肉, Laap yuk)
  • Chinese steamed eggs (蒸水蛋)
  • Rice congee (皮蛋粥)
  • Boiled bok choy with oyster sauce (蠔油小白菜)
  • Stir-fried vegetables with meat (e.g. chicken, duck, pork, beef, or intestines) (青菜炒肉片)
  • Steamed frog on lotus leaf (荷葉蒸田雞)
  • Zhaliang (炸兩)
  • Youtiao (油条)
  • Dace fishballs (鯪魚球)
  • Cantonese seafood soup
  • Winter melon soup (冬瓜湯)
  • Snow fungus soup (银耳湯)
  • Northeast watercress sparerib soup (南北杏西洋菜豬骨湯)
  • Old fire-cooked soups (老火湯, Lo huo tang)
  • Wonton noodle (雲吞麵)
  • Beef chow fun (乾炒牛河)
  • Shahe fen (沙河粉)
  • Char siu (叉烧)
  • Roast goose (燒鵝)
  • Roasted pig (燒肉)
  • White cut chicken (白切雞)
  • Orange cuttlefish (鹵水墨魚)
  • Brine-soaked duck (滷水鴨)
  • Soy sauce chicken (豉油雞, Si yau gai)
  • Little pan rice (煲仔飯, bou1 zai2 faan6)
  • Layered egg and beef over rice (滒蛋牛肉飯)
  • Layered steak over rice (肉餅煲仔飯)
  • Preserved Chinese sausage over rice (蠟味煲仔飯)
  • Steamed chicken over rice (蒸雞肉煲仔飯)
  • Pork Spareribs over rice (排骨煲仔飯)
  • Crispy fried chicken
  • Seafood birdsnest
  • Suckling pig
  • Taro duck (陳皮芋頭鴨)
  • Roast young pigeon/squabs (烤乳鴿)
  • Sour sparerib (生炒排骨)
  • Salt and pepper rib (椒鹽骨)
  • Salt and pepper cuttlefish (椒鹽魷魚)
  • Salt and pepper shrimp (椒鹽蝦)
  • Red bean soup (紅豆砂)
  • Gou dim (糕點)
  • Shaved Ice (刨冰)
  • Deng egg (燉蛋)
  • Bao yu (燜鮑魚, Bao yu)
  • Shark fin soup (魚翅羹, Yu qi tong)
  • Hoi sam (海參, Hoi sam)
  • Bird's nest soup (燕窩, Yeen Waw)
  • Tea smoked duck (茶燻鴨)

Fujian (Min 闽)

Hunan (Xiang 湘)

Jiangsu(Su 苏 or Yang 揚)

Shandong (Lu 魯)

Sichuan (Chuan 川)

Zhejiang (Zhe 浙)

  • West Lake Fish in Vinegar Sauce (Chinese: 西湖醋鱼)
  • Beggar's Chicken (Chinese: 叫化鸡)
  • Hangzhou-Style Duck Pickled in Soy Sauce (杭州酱鸭)
  • Old Duck Stewed with Bamboo Root & Ham (笋干老鸭煲)
  • Dongpo Braised Pork (东坡肉)
  • Fried Shrimps with Longjing Tea (龙井虾仁)
  • Stewed Spring Bamboo Shoots (油焖春笋)[1]
  • Sauted Shrimps (油爆虾)
  • Red-Stewed Duck (卤鸭)
  • Fried Stuffed Bean Curd Paste (干炸响铃)
  • Steamed Pork with Rice Flour in Lotus Leaf (荷叶粉蒸肉)
  • Fish Ball in Light Soup (清汤鱼圆)
  • Fried Eel Slices (生爆鳝片)
  • Braised Sliced Pork with Preserved Vegetables (干菜焖肉)
  • Fried Sweet and Sour Pork (糖醋里脊)
  • Stir-Fried Spring Chicken with Chestnuts (栗子炒子鸡)
  • Sauted Broad Beans with Ham (火腿蚕豆)
  • Sizzling Rice in Tomato Sauce (番茄锅巴)
  • Fried Pigeon with Spiced Salt (椒盐乳鸽)
  • Cold Chicken Cooked in Wine (糟鸡)



  • Peking Duck (usually served with pancakes) (北京烤鸭)
  • Zhajiang Mian (炸酱面)
  • xianbing 馅饼





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