Sentinel Digital Desk
Peking duck, also known as Běijīng kǎoyā, is a renowned dish hailing from Beijing and celebrated globally as one of China's national delicacies. Its distinguishing feature lies in the delightfully thin and crispy skin. Served in slices, Peking duck is traditionally enjoyed alongside pancakes, sweet bean sauce, or soy sauce complemented with mashed garlic.
Kung Pao Chicken, also known as gōngbào jīdīng, is a renowned Sichuan-style dish that has garnered popularity among both Chinese locals and foreigners. It features diced chicken as the main ingredient, accompanied by dried chili, cucumber, and a delectable addition of fried peanuts or cashews. The flavorful combination makes it a beloved specialty worth savoring.
Sweet and sour pork, known as tángcù lǐjǐ, delights with its vibrant orange-red hue and a delectable blend of sweet and sour flavors. Initially, sweet and sour pork stood alone as a culinary masterpiece, but over time, it has evolved to cater to various preferences.
Hot pot, also known as huǒguō, holds a prominent position among China's most beloved dishes, particularly in Sichuan Province and Chongqing. This communal dining experience involves a simmering pot of flavorful soup stock placed on a gas or induction hob at the center of the table. Diners surround the pot, with an assortment of foodstuffs and condiments within reach, ready to be added and cooked according to individual preferences.
Dim sum, known as diǎnxin, stands as a highly favored Cantonese cuisine. It encompasses a diverse selection of small dishes, featuring an array of delectable offerings such as dumplings, rolls, cakes, and preparations with meat, seafood, desserts, and vegetables. The extensive variety of dim sum dishes is remarkable, with over a thousand different creations to choose from in contemporary culinary culture.
Dumplings, known as jiǎozi, hold a cherished place as a traditional and widely beloved food, particularly in North China. These delightful treats are crafted by enclosing a mixture of minced meat and/or finely chopped vegetables within a thin dough skin. Popular fillings include minced pork, diced shrimp, ground chicken, beef, and various vegetables. Dumplings can be prepared through boiling, steaming, or frying methods, offering a versatile range of cooking options to suit different preferences.
Ma Po tofu, also known as Mápó dòufǔ or "Pockmarked Granny beancurd," holds an esteemed status as one of the most renowned dishes in Sichuan cuisine, boasting a history spanning over a century. This delectable dish features silky beancurd combined with flavorful minced meat (pork or beef) in a spicy sauce. The sauce itself derives its richness from a harmonious blend of fermented black beans and chili paste, delivering a satisfyingly spicy and savory experience.
In Cantonese, the term "char" refers to a fork, while "siu" means "to roast." Therefore, "char siu" (叉烧 chāshāo) translates to "fork roasted." It is a delectable Cantonese roast pork dish often enjoyed alongside rice or noodles. Additionally, char siu finds its place as a flavorful filling within baozi, a type of steamed stuffed bun.
Chow mein, derived from the Mandarin term chǎomiàn (炒面), refers to "stir-fried noodles" in Cantonese. This delectable dish entails the combination of stir-fried noodles, typically accompanied by meat such as chicken, beef, shrimp, or pork, as well as flavorful additions like onions and celery.
Fried rice, known as chǎofàn in Mandarin, is a delectable dish comprising stir-fried cooked rice and an assortment of ingredients. This versatile dish commonly features eggs, vegetables, seafood, or meat, making it a popular staple in Chinese cuisine. With the convenience of using leftover rice and incorporating any remaining meat or vegetables from previous meals, fried rice becomes an easily prepared and satisfying homemade delight.