Chinese Cuisine
Sichuan heat, Cantonese balance, Shanghainese elegance — the eight great traditions.
脆皮乳鸽 (Cui Pi Ru Ge)
A delicacy in Guangzhou, often served at banquets and festive occasions.
咸肉粽 (Xián Ròu Zong)
Eaten during the Dragon Boat Festival, these symbolize loyalty and remembrance.
虾饺 (Xia Jiao)
A favorite at dim sum restaurants, known for its delicate flavor and texture.
香煎豆腐 (Xiang Jian Dou Fu)
A simple yet popular way to enjoy tofu, often served at home for a quick meal.
桂花糕 (Gui Hua Gao)
Osmanthus blossoms in late summer, and this dessert captures its fragrance beautifully.
莲藕排骨汤 (Lian Ou Pai Gu Tang)
A winter comfort food known for its nutrition and warming properties.
刈包 (Gua Bao)
Popular street food from Taiwan, often enjoyed during Lantern Festival.
糖葫芦 (Tang Hu Lu)
A traditional winter street snack from Beijing, especially popular among children.
鸡蛋仔 (Ji Dan Zai)
Originally from Hong Kong, these are a street food delight often enjoyed at fairs.
银耳汤 (Yin Er Tang)
A beloved sweet soup believed to have health benefits, especially for skin and immunity.
椒盐鱿鱼 (Jiao Yan You Yu)
A delicious appetizer from Hong Kong that's both crispy and spicy.
花生汤 (Hua Sheng Tang)
A comforting dessert from Guangdong, often part of winter solstice festivities.
水煮鱼 (Shui Zhu Yu)
A Sichuan street favorite, known for its bold, numbing spice.
糖醋里脊 (Tang Cu Li Ji)
A popular dish across China, known for its vibrant color and taste balance.
京酱肉丝 (Jing Jiang Rou Si)
A classic Beijing dish typically served with thin pancake wrappers.
煎饼果子 (Jian Bing Guo Zi)
A traditional Tianjin street breakfast, perfect for a quick bite on the go.
豆腐脑 (Dou Fu Nao)
Famous as a breakfast dish throughout Northern China, often available from street vendors.
蛋花汤 (Dan Hua Tang)
A staple in many Chinese households, often served as a soothing start to meals.
蘿蔔糕 (Luo Bo Gao)
Commonly served during Chinese New Year, symbolizing prosperity and growing fortune.
酥皮叉烧酥 (Cha Shao Su)
Often found at dim sum restaurants, these are a favorite for their crunch and sweetness.
火锅 (Huo Guo)
Originating from Sichuan, this dish is a winter staple for family gatherings.
粽子 (Zongzi)
Traditionally eaten during the Dragon Boat Festival across China.
茶叶蛋 (Cha Ye Dan)
Commonly found at street vendors and as a home snack, especially during the Mid-Autumn Festival.
红烧牛肉面 (Hong Shao Niu Rou Mian)
A beloved comfort food in Chinese homes, often enjoyed during cooler seasons.
小籠包 (Xiaolongbao)
Originating from Nanxiang in Shanghai, these dumplings are traditionally served during tea time or celebrations.