50 Must-Try Chinese Dishes: A Culinary Journey Through China273

China, with its vast geography and rich history, boasts an incredibly diverse culinary landscape. From the spicy Sichuan peppercorns to the delicate Cantonese dim sum, Chinese cuisine is a tapestry woven from regional specialties, centuries-old traditions, and innovative techniques. This list explores 50 must-try dishes, representing the breadth and depth of this fascinating food culture. It’s impossible to be truly exhaustive, but this selection offers a delicious starting point for any culinary adventurer.

Northern China:

1. Peking Duck (北京烤鸭): The iconic dish, featuring crispy skin and tender meat, served with pancakes, scallions, and sweet bean sauce.
2. Hand-Pulled Noodles (拉面): Wheat noodles stretched and pulled by hand, often served in a savory broth.
3. Jiaozi (饺子): Delicate dumplings filled with various meats and vegetables, boiled, steamed, or pan-fried.
4. Baozi (包子): Steamed buns filled with pork, vegetables, or sweet fillings.
5. Jianbing (煎饼): A savory crepe made from batter, often filled with egg, scallions, and various sauces.
6. Hot Pot (火锅): A communal dining experience where diners cook ingredients in a simmering broth at their table.
7. Māpò Dòufu (麻婆豆腐): Silky tofu in a spicy and numbing sauce made with Sichuan peppercorns and chili beans.
8. Guotie (锅贴): Pan-fried dumplings, crispy on the bottom and juicy inside.
9. Shaobing (烧饼): A flaky, sesame-seed-covered flatbread.
10. Zha Jiang Mian (炸酱面): Noodles tossed in a savory fermented soybean paste sauce.

Eastern China:

11. Xiaolongbao (小笼包): Soup dumplings, filled with a flavorful broth and minced pork. (Shanghai)
12. Sheng Jian Bao (生煎包): Pan-fried buns with a crispy bottom and juicy interior. (Shanghai)
13. Longjing Shrimp (龙井虾仁): Prawns cooked with Longjing green tea leaves. (Hangzhou)
14. Yangzhou Fried Rice (扬州炒饭): A classic fried rice dish with various ingredients. (Yangzhou)
15. Sweet and Sour Pork (糖醋里脊): Crispy pork coated in a sweet and sour sauce. (Various regions)
16. Lion's Head Meatballs (狮子头): Large meatballs braised in a rich sauce. (Shanghai/ Jiangsu)

Southern China:

17. Dim Sum (点心): A variety of small, bite-sized dishes, often served in bamboo steamers. (Cantonese)
18. Char Siu (叉烧): Barbecued pork, often served with rice or noodles. (Cantonese)
19. Cantonese Roast Goose (烧鹅): Crispy roasted goose with tender meat. (Cantonese)
20. Congee (粥): Rice porridge, often served with various toppings. (Cantonese)
21. Wonton Soup (云吞汤): Soup with dumplings filled with pork and shrimp. (Cantonese)
22. Yu Xiang Rou Si (鱼香肉丝): Shredded pork in a sweet, sour, and spicy sauce. (Sichuan style, but popular throughout the south)

Western China:

23. Lanzhou Hand-Pulled Noodles (兰州拉面): A regional variation of hand-pulled noodles, known for its rich broth.
24. Rou Jia Mo (肉夹馍): A meat sandwich served in a crisp flatbread. (Shaanxi)
25. Biang Biang Noodles (裤带面): Wide, flat noodles, often served with a spicy sauce. (Shaanxi)

Sichuan Cuisine (四川菜):

26. Kung Pao Chicken (宫保鸡丁): Chicken stir-fried with peanuts, chili peppers, and Sichuan peppercorns.
27. Mapo Tofu (麻婆豆腐): (Already mentioned above, but warrants a second mention due to its immense popularity)
28. Twice Cooked Pork (回锅肉): Pork belly stir-fried twice, resulting in tender and flavorful meat.
29. Sichuan Dan Dan Noodles (担担面): Noodles in a spicy sauce with preserved vegetables and chili oil.
30. Fish Fragrant Eggplant (鱼香茄子): Eggplant cooked in a savory and slightly sweet sauce.

Other Notable Dishes:

31. Chow Mein (炒面): Stir-fried noodles with vegetables and meat.
32. Egg Fried Rice (蛋炒饭): A simple yet delicious dish of fried rice with egg.
33. Spring Rolls (春卷): Fried or fresh rolls filled with vegetables and meat.
34. Pot Stickers (锅贴): (Same as Guotie)
35. Noodles with Sesame Sauce (麻酱面): Noodles in a creamy sesame sauce.
36. Scallion Pancakes (葱油饼): Flaky pancakes infused with scallions.
37. Sweet Potato Noodles (红薯粉): Chewy noodles made from sweet potatoes.
38. Buddha Jumps Over the Wall (佛跳墙): An elaborate and luxurious seafood stew.
39. Dongpo Pork (东坡肉): Braised pork belly, a classic Hangzhou dish.
40. Xia Mian (虾面): Noodle soup with shrimp.

Snacks and Desserts:

41. Tangyuan (汤圆): Sweet rice balls filled with various fillings.
42. Mooncakes (月饼): Traditional pastries eaten during the Mid-Autumn Festival.
43. Egg Tarts (蛋挞): Custard tarts with a flaky crust.
44. Aiyu Jelly (爱玉冰): A refreshing jelly made from fig seeds.
45. Red Bean Paste (红豆沙): A sweet paste made from red beans, used in various desserts.
46. Youtiao (油条): Deep-fried dough sticks, often eaten with soy milk.

Regional Specialties (Examples):

47. Yunnan Rice Noodles (云南米线): Rice noodles in a flavorful broth, often with various toppings. (Yunnan)
48. Spicy Crayfish (小龙虾): A popular summer snack, particularly in Wuhan. (Hubei)
49. Hunan Smoked Meat (湖南腊肉): Smoked pork, a staple of Hunan cuisine. (Hunan)
50. Xinjiang Lamb (新疆羊肉): Dishes featuring lamb, often cooked with cumin and other spices. (Xinjiang)

This list merely scratches the surface of the vast and exciting world of Chinese cuisine. Exploring the regional variations and countless other dishes is a culinary journey that can last a lifetime. Bon appétit! (or rather, 开胃! Kāiwèi!)

2025-05-23

Previous：Unlocking the Flavors of China: A Deep Dive into Chinese Cuisine with

Next：A Culinary Crossroads: Japanese and Chinese Food Traditions and Their Intertwined Influences