Jian bing guozi:Jian bing guozi is composed of two elements: Jian bing (crepes) and guozi (deep-fried crisps). To make it, a mung bean mixture is fanned out with a ladle onto a flat-iron pan. Eggs and scallions are then spread out on the crepe.
A dollop of bean paste and sheets of guozi crisps are added before the vendor folds up the stuffed and toasted pancake and hands it to you in a paper bag.
Mapo tofu: A memorable mapo tofu packs a boatload of zing — salty, peppery and spicy flavors should all hit the taste buds. This famed Sichuan dish is most commonly cooked with minced pork or beef along with the all-important tofu.
Xiaolongbao: Hugely popular both in and outside China, xiaolongbao, also called xiaolong tangbao (translated as small basket soup bun), is a mix of soup and pork packed inside a thin dumpling wrapper.
Congee: Congee, a simmered, mashed rice soup, is believed to be great for the digestive system. It’s comfort food for many Chinese, whether in sickness or in health.
Hot and sour soup: A bowl of hot and sour soup should have a balance of sourness (from vinegar) and spiciness (from peppers). Shreds of tofu, Chinese mushrooms, wood ears and bamboo shoots are some of the common ingredients found in this thick soup.
Peking duck: This world-famous dish has been captivating stomachs — including those of ancient Chinese emperors — for centuries. It features crispy duck skin, juicy meat, radish, cucumber, scallions and sweet bean sauce wrapped neatly in a thin pancake.
Steamed pork belly with preserved mustard greens: The tender, well-braised pork belly is irresistible, but the star of this Hakkan dish is mei cai, a dry, pickled Chinese mustard that gives the hearty stew its slightly sour and salty taste.
Dim sum: Barbecued pork buns, prawn dumplings and sweet custard buns are some of the best dishes to try during a dim sum meal.
Kungpao chicken: One of the most famous Chinese dishes, Kungpao chicken is made by stir-frying diced chicken pieces with scallions, ginger, peppercorns, chili and deep-fried peanuts.
Steamed fish: It may look simple, but steamed fish is a difficult art to master. The number of minutes — or seconds — you should steam a fish is dictated by the type and size of a fish, as well as the strength of your stove. Cantonese steamed fish is usually served in some sweetened soy sauce and scallions.
Cross-the-bridge rice noodles: Legend has it that cross-the-bridge rice noodles were invented by a loving wife who would travel across a bridge to deliver her husband his daily lunches. To keep the food warm she packed a pot of scalding hot broth, along with the noodles and raw ingredients.
Chaozhou beef balls: The Chinese city of Chaozhou in eastern Guangdong province is famous for its beef, including dishes like beef hot pot and these super bouncy beef balls.
Sheng jian bao:Bao — a steamed roll filled with a variety of ingredients including meat or vegetables — come in many shapes and sizes. In this version, the small bao is filled with pork and broth that is pan-fried with scallions and topped with white sesame seeds.
Dumplings: Steamed, boiled or pan-fried (as potstickers), dumplings — or jiaozi — pack a full punch of carbs, protein and vegetables in one mouthful.
Wenchang chicken: While Hainanese chicken rice isn’t actually from China’s Hainan province (it was first served in Malaysia), the dish was inspired by the tropical island province and its famous Wenchang chicken, which is prized for its thin skin, tender meat and sweet flavor.
Roasted goose: Once you’ve tried a Cantonese-style woodfire oven-roasted goose, there’s no going back. Some restaurants will use special types of wood, like camphor wood or lychee wood, to give the bird a unique smoky taste.Steamed fish head with chopped salted chili: No other dish represents Hunan cuisine as well as steamed fish heads served with chopped salted chili (duo jiao yu tou). Duo jiao, a staple relish in Hunanese homes, is made with chili peppers that are dried, diced then preserved in a jar of salt, ginger, garlic and baijiu (Chinese liquor) for at least a week.
Chaozhou cold crab: Seaside Chaozhou is known for no-frills seafood dishes that maximize the flavors of the fresh ingredients. Among these is Chaozhou-style cold crab.
Vermicelli with duck blood: Nanjing, China’s duck capital, is where you’ll find this tasty bowl of noodle soup. Made with bone broth, blood curds and bits of offal, such as liver and gizzards, this dish fully utilizes every part of the duck to deliver incredibly intense flavors.
Cantonese herbal soups: Cantonese people believe that certain soups can provide balance in the body. Made with various seasonal ingredients, these therapeutic soups are simmered for hours to maximize healing qualities and deliciousness.
Fried rice: Whether it’s an elevated version made with diced abalone and truffles, or a medley of leftover ingredients, every good version of classic fried rice shares two important ingredients — dry but succulent rice and wok hei (also known as the “breath of the wok”).
Sweet rice balls: Ningbo is one of the best places to sample these round, mochi-like dessert balls, called tangyuan. The soft, pillowy exterior is made with sticky rice while the filling is made of black sesame, sugar and lard.
Barbecue pork: The best barbecue pork should be slightly charred on the outside and contain just the right amount of sweetness and saltiness from the maltose, wine and soy sauce.
Dongpo pork: Named after famous poet, painter and statesman Su Dongpo (who lived about 1,000 years ago), the fall-off-the-bone Dongpo rou features braised pork belly with rock sugar, soy sauce, yellow wine and other herbs and seasonings.
Dan dan noodles: Dan dan noodles are named after the way they were originally sold more than 100 years ago — on a dan dan, a carrying pole, by street hawkers. This famous Sichuan specialty usually includes a mix of noodles, minced meat, chopped scallions, spices, crunched peanuts and various sauces.
Preserved sausage: The Chinese version of salami is often categorized in two main types. Laap cheung is a preserved meat sausage that has a slightly sweetened taste. Yun cheung, on the other hand, is mostly made with poultry offal, giving it a stronger and gamier taste.
Rou jia mo: The ubiquitous street eat from Xi’An consists of a grilled mo (flat bread) and an overflowing amount of shredded pulled pork belly that has been braised in soy sauce, rock sugar and spices like cinnamon, star anise, cloves and peppercorns for hours.
Sweet and sour pork: Deep-fried pork can feel a bit heavy, especially in unforgiving summer weather. Thankfully, we have sweet and sour pork. The pineapple and sauce — made with sugar, vinegar and soy sauce — adds some freshness to the crispy pork.
Sweetened taro paste: To make this Fujian-style dessert, the taro is cooked and mashed before it’s mixed with sugar and lard. The thick, silky taro mash will then be garnished with sweet toppings like dates, candied cherries and gingko.
