This is a list of Chinese dishes in Chinese cuisine.
Dishes by ingredient
Grain-based dishes
Noodles
| English |
Image |
Traditional Chinese |
Simplified Chinese |
Pinyin |
Notes |
| Chinese noodles |
 |
麵條 |
面条 |
miàntiáo |
plain noodles |
| Chow mein |
 |
炒麵 |
炒面 |
chǎomiàn |
stir-fried noodles |
| Noodle soup |
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湯麵 |
汤面 |
tāngmiàn |
noodles with soup |
| Zhajiangmian |
 |
炸醬麵 |
炸酱面 |
zhájiàngmiàn |
noodles mixed with sauce |
| Lamian |
 |
|
拉面 |
lāmiàn |
pulled noodles |
Rice
| English |
Image |
Traditional Chinese |
Simplified Chinese |
Pinyin |
| White rice |
 |
米飯 |
米饭 |
mǐfàn |
| Fried Rice |
 |
炒飯 |
炒饭 |
chǎofàn |
Pork-based dishes
Poultry-based dishes
|- | fujian red wine chicken ||
Vegetable-based dishes
| English |
Image |
Traditional Chinese |
Simplified Chinese |
Pinyin |
Notes |
| Buddha's delight |
 |
羅漢齋 |
罗汉斋 |
luóhàn zhāi |
a vegetarian dish popular among Buddhists |
| Pickled vegetables |
|
醬菜 |
酱菜 |
jiàngcài |
|
Dishes by cooking method
| English |
Image |
Traditional Chinese |
Simplified Chinese |
Pinyin |
Notes |
| Double steaming / double boiling |
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燉 |
炖 |
dùn |
a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. |
| Red cooking |
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紅燒 |
红烧 |
hóngshāo |
several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ingredients. |
| Stir frying |
 |
炒 / 爆 |
炒 / 爆 |
chǎo / bào |
two fast Chinese cooking techniques. |
Dumplings
| English |
Image |
Traditional Chinese |
Simplified Chinese |
Pinyin |
Notes |
| Baozi |
 |
包子 |
包子 |
bāozǐ |
steamed buns with fillings |
| Dim sum |
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點心 |
点心 |
diǎnxīn |
a staple of Cantonese cuisine |
| Guotie |
 |
鍋貼 |
锅贴 |
guōtiē |
fried dumplings |
| Jiaozi |
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餃子 |
饺子 |
jiǎozǐ |
steamed or boiled dumplings |
| Mantou |
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饅頭 |
馒头 |
mántóu |
steamed buns |
| Wonton |
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餛飩 / 雲吞 |
馄饨 / 云吞 |
húntún / yúntūn |
sphere-shaped dumplings usually served boiled in broth or deep-fried |
| Xiaolongbao |
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小籠包 |
小笼包 |
xiǎolóngbāo |
soup dumplings, a specialty of Shanghai cuisine |
| Zongzi |
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粽子 |
粽子 |
zòngzǐ |
glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling |
Pastry
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| English |
Image |
Traditional Chinese |
Simplified Chinese |
Pinyin |
Notes |
| Longevity buns |
|
長壽包 |
长寿包 |
chángshòubāo |
steamed buns filled with bean paste and shaped like peaches, usually served on birthdays |
| Cong you bing |
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蔥油餅 |
葱油饼 |
cōngyóubǐng |
scallion pancakes |
| Mooncake |
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月餅 |
月饼 |
yuèbǐng |
usually eaten during the Mid-Autumn Festival |
| Sachima |
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沙琪瑪 |
沙琪玛 |
shāqímǎ |
a sweet pastry |
| Shaobing |
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燒餅 |
烧饼 |
shāobǐng |
a flaky baked or pan-seared dough pastry |
| Youtiao |
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油條 |
油条 |
yóutiáo |
long strips of deep-fried dough |
Soups, stews and porridge
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Dishes by region
Anhui
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| English |
Image |
Traditional Chinese |
Simplified Chinese |
Pinyin |
Notes |
| Bang Tofu |
|
八公山豆腐 |
八公山豆腐 |
bāgōngshān dòufǔ |
|
| Bright Pearl Abalone |
|
明珠酥鮑 |
明珠酥鲍 |
míngzhū sūbào |
|
| Caterpillar Fungus Duck |
|
蟲草燉老鴨 |
虫草炖老鸭 |
chóngcǎo dùn lǎoyā |
|
| Crab and Fish Stomachs |
|
蟹連魚肚 |
蟹连鱼肚 |
xièlián yúdù |
|
| Crab-apple Flower Cake |
|
海棠酥 |
海棠酥 |
hǎitángsū |
|
| Dried Pot Tofu |
|
乾鍋素肉 |
干锅素肉 |
gānguō sùròu |
|
| Five Colours Fish Cake |
|
五彩魚片 |
五彩鱼片 |
wǔcǎi yúpiàn |
|
| Flower Mushroom Frog |
|
花菇田雞 |
花菇田鸡 |
huāgū tiánjī |
|
| Fried Pumpkin Dumplings |
|
南瓜蒸餃 |
南瓜蒸饺 |
nánguā zhēngjiǎo |
|
| Fried Tofu Curd Balls |
|
豆腐渣丸子 |
豆腐渣丸子 |
dòufǔzhā wánzi |
|
| Fuli Roast Chicken |
|
符離集燒雞 |
符离集烧鸡 |
fúlíjí shāojī |
|
| Ginger Duck |
|
姜母鴨 |
姜母鸭 |
jiāng mǔyā |
|
| Hay Wrapped Fragrant Ribs |
|
稻香排骨 |
稻香排骨 |
dàoxiāng páigǔ |
|
| Jade Rabbit Sea Cucumber |
|
玉兔海參 |
玉兔海参 |
yùtù hǎishēn |
|
| Lotus Seed Pod Fish |
|
蓮蓬魚 |
莲蓬鱼 |
liánpéng yú |
|
| Phoenix Tail Shrimp |
|
鳳尾蝦排 |
凤尾虾排 |
fèngwěi xiāpái |
|
| Potato Croquet |
|
土豆炸餃 |
土豆炸饺 |
tǔdòu zhájiǎo |
|
| Silver Fish Fried Egg |
|
銀魚煎蛋 |
银鱼煎蛋 |
yínyú jiāndàn |
|
| Soy Braised Mandarin Fish |
|
紅燒臭鱖魚 |
红烧臭鱖鱼 |
hóngshāo chòu guìyú |
|
Beijing
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| English |
Image |
Traditional Chinese |
Simplified Chinese |
Pinyin |
Notes |
| Peking Duck |
|
北京烤鴨 |
北京烤鸭 |
Běijīng kǎoyā |
|
| Zhajiangmian |
|
炸醬麵 |
炸酱面 |
zhájiàngmiàn |
|
| Xianbing |
|
餡餅 |
馅饼 |
xiànbǐng |
|
| Crullers |
|
油條 |
油条 |
yóutiáo |
a deep fried strip of dough |
Cantonese
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Chaozhou
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| English |
Image |
Traditional Chinese |
Simplified Chinese |
Pinyin |
Notes |
| Yusheng |
 |
魚生 |
鱼生 |
yúshēng |
|
| Popiah |
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薄餅 |
薄饼 |
báobǐng |
|
Fujian
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Hainan
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Hunan
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Jiangsu
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Shandong
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Sichuan
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Yunnan
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Zhejiang
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| English |
Image |
Traditional Chinese |
Simplified Chinese |
Pinyin |
Notes |
| Beggar's Chicken |
|
叫化雞 |
叫化鸡 |
jiàohuā jī |
|
| Braised Sliced Pork with Preserved Vegetables |
|
干菜燜肉 |
干菜焖肉 |
gāncài mènròu |
|
| Cold Chicken Cooked in Wine |
|
糟雞 |
糟鸡 |
zāojī |
|
| Dongpo Braised Pork |
|
東坡肉 |
东坡肉 |
dōngpō ròu |
|
| Fish Ball in Light Soup |
|
清湯魚圓 |
清汤鱼圆 |
qīngtāng yúyuán |
|
| Fried Eel Slices |
|
生爆鱔片 |
生爆鳝片 |
shēngbào shànpiàn |
|
| Fried Pigeon with Spiced Salt |
|
椒鹽乳鴿 |
椒盐乳鸽 |
jiāoyán rǔgē |
|
| Fried Shrimps with Longjing Tea |
|
龍井蝦仁 |
龙井虾仁 |
Lóngjǐng xiārén |
|
| Fried Stuffed Bean Curd Paste |
|
干炸響鈴 |
干炸响铃 |
gānzhá xiǎnglíng |
|
| Fried Sweet and Sour Pork |
|
糖醋里脊 |
糖醋里脊 |
tángcù lǐji |
|
| Hangzhou-Style Duck Pickled in Soy Sauce |
|
杭州醬鴨 |
杭州酱鸭 |
Hángzhōu jiàngyā |
|
| Old Duck Stewed with Bamboo Root & Ham |
|
笋干老鴨煲 |
笋干老鸭煲 |
sǔngān lǎoyā bāo |
|
| Red-Stewed Duck |
|
滷鴨 |
卤鸭 |
lǔ yā |
|
| Sauteed Broad Beans with Ham |
|
火腿蠶豆 |
火腿蚕豆 |
huǒtuǐ cándòu |
|
| Sauteed Shrimps |
|
油爆蝦 |
油爆虾 |
yóubào xiā |
|
| Sizzling Rice in Tomato Sauce |
|
番茄鍋巴 |
番茄锅巴 |
fānqié guōbā |
|
| Steamed Pork with Rice Flour in Lotus Leaf |
|
荷葉粉蒸肉 |
荷叶粉蒸肉 |
héyèfěn zhēngròu |
|
| Stewed Spring Bamboo Shoots |
|
油燜春笋 |
油焖春笋 |
yóumèn chūnsǔn |
[1] |
| Stir-Fried Spring Chicken with Chestnuts |
|
栗子炒子雞 |
栗子炒子鸡 |
lìzi chǎo zǐjī |
|
| West Lake Fish in Vinegar Sauce |
|
西湖醋魚 |
西湖醋鱼 |
xīhú cùyú |
|
See also
References
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