CNN— China, known for its diverse food scene, offers a wide range of flavors that make it difficult to compile a definitive list of the “best” Chinese dishes. However, having a list of essential eats can greatly enhance your culinary experience in this country of vast flavors. Although international tourists are currently unable to visit China due to its strict zero-Covid policies, you can still indulge in dreams of these delicious dishes, many of which can be found in Chinatown communities near you. In this article, we provide both English and Chinese names (Mandarin or Cantonese) for these dishes.
Peking duck, with its crispy duck skin, juicy meat, radish, cucumber, scallion, and sweet bean sauce, has been delighting palates for centuries. Legend has it that roasted duck first originated in Nanjing over 1,500 years ago when it was the capital of ancient Chinese imperial regimes. When the capital moved to Beijing in the 1400s, the imperial families brought the duck recipes and chefs with them. It was in Beijing that the duck was wrapped in thin pancakes, creating the current way we enjoy Peking duck. While Beijing is often associated with this dish, many Nanjing residents claim their city is the true duck capital of China, offering various duck dishes including salted duck, pancakes made with duck grease, and duck dumplings. For duck lovers, a cheap bowl of vermicelli soup with duck blood is a must-try. This street food dish utilizes every part of the bird to create intense flavors by combining duck-bone broth, duck blood curds, and bits of duck offal like liver and gizzards.
Steaming fish is an art that requires precise timing. The duration of steaming depends on the type, size, and the strength of your stove. Undercook it, and the flesh will stick to the bone; overcook it, and the flesh will become dry and lose its tenderness. Cantonese steamed fish, typically served in sweetened soy sauce and scallions, is a popular choice.
Dan dan noodles, a soul-comforting Sichuan specialty, are named after the way they were sold over a century ago – on a carrying pole called a dan dan. There are various ways to serve this dish, with some favoring a dry mix of noodles combined with minced meat, chopped scallions, spices, crushed peanuts, and different sauces. Others prefer dan dan noodles in a hot, spicy, salty, and nutty broth. However, most people would agree that the dish tastes even better when topped with finely chopped pan-fried pork known as rou saozi.
Hunan, a mountainous and landlocked province in southern China, is famous for its cuisine cooked with generous amounts of oil, salt, and chili. An iconic Hunan dish is steamed fish heads served with chopped salted chili (duo jiao yu tou). Duo jiao, a relish made with dried, diced chili peppers preserved in a jar with salt, ginger, garlic, and Chinese liquor, gives the fish head a spicy and salty kick. The leftover juice from the dish can be used as a dip for noodles or dumplings.
Once you taste Cantonese-style, woodfire oven-roasted goose, you won’t be able to go back. The goose is cooked to perfection, with its crispy skin, melted fat, and tender meat providing a burst of flavors. Some restaurants use special types of wood, like camphor or lychee wood, to give the goose a unique smoky taste.
Seaside Chaozhou is renowned for its no-frills seafood dishes that aim to showcase the natural umami flavors of fresh ingredients. Chaozhou-style cold fish and cold crab are among the top dishes that exemplify this culinary style. The fish and crabs are lightly seasoned with salt before being steamed and served at room temperature. The fish is often paired with a special soybean paste from Poling, while the crabs are served with a garlic and vinegar sauce.
According to legend, cross-the-bridge rice noodles were invented by a devoted wife who would cross a bridge daily to deliver her husband’s lunches. To ensure the food arrived warm, she would bring scalding hot chicken broth along with rice noodles and raw ingredients. As her husband was ready to eat, she would cook all the ingredients in the hot soup. Today, many noodle shops offer their own variations of cross-the-bridge rice noodles with different ingredients and soup bases.
Kungpao chicken, a dish made by stir-frying diced chicken with scallions, ginger, peppercorns, chili, and deep-fried peanuts, is one of the most internationally famous Chinese dishes. There are various stories about its origin, but many believe it was inspired by Ding Baozeng, a former governor of Sichuan in the 1800s. Ding, whose nickname was Ding Gongbao, loved a sour and salty fried chicken dish from Shandong province. When he was relocated to Sichuan, he asked his chef to add local chili and peanuts to the dish, creating Kungpao chicken as we know it today.
For a lighter alternative to deep-fried pork, sweet and sour pork is a popular choice. The addition of pineapple and a sauce made with sugar, vinegar, and soy sauce lends a fresh and tangy flavor to the crispy pork. Another variation of this dish is the Fujian version known as lychee pork. The incised surfaces of the deep-fried pork pieces resemble the uneven skins of lychees, although there are no lychee fruits traditionally used in the dish. Instead, the sweetness comes from adding sugar, although some restaurants may incorporate lychee or lychee sauce to match the name. The textured surfaces of the pork hold more sauce and offer a tenderer bite.
If you’re looking for a satisfying carb-fix, dumplings are a go-to choice. Whether steamed, boiled, or pan-fried, jiaozi-packed with carbs, proteins, and vegetables-provide a flavorful experience in a single bite. Chinese dumplings pair exceptionally well with vinegar and chili oil, enhancing their taste. One standout variety is the rouyan version from Fujian, where the dumpling wrappers are made with pork and flour, resulting in a unique chewiness.
While Hainanese chicken rice originated in Malaysia and not China’s Hainan province, it was inspired by the province and its famous Wenchang chicken. Wenchang chicken, made from a special breed of poultry, is renowned for its thin skin and tender meat. The chicken is served with rice cooked in chicken broth, along with condiments such as chili sauce, ginger paste, and dark soy sauce.
Immerse yourself in the flavors of China with these essential dishes that represent different regions and culinary traditions. Whether you’re dreaming of a trip to China or seeking them out in your local Chinatown, these dishes are sure to tantalize your taste buds and provide a well-rounded culinary experience.
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