Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets.
2. Chow Mein :
Chow mein is a bastardized form of an authentic dish called, in Mandarin, "ch'ao mien", or "stir-fried noodles". The authentic dish is prepared by frying boiled noodles w with a few bits of meat and vegetables. There is no such dish in China as "tsa sui" Tells some other observations on Chinese cuisine by Milton.
3. Hotpot :
While a hot pot full of flavored broth is kept simmering, raw ingredients are placed into the pot and are cooked to the desired doneness. Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood.
4. Sichuan Pork :
Essential ingredients include Sichuan pickled chilli, rice wine, black rice vinegar, soy sauce, sugar and generous amounts of garlic, ginger and spring onion. They create a tangy, spicy, sweet & sour taste known as “Yu Xiang (鱼香)” which literally means fish fragrance.
5. Roasted Duck :
Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings.
6. Fried Shrimp :
Fried shrimp, also known as “Ebi fry” in Japanese, is a popular deep fried shrimp! Plump and succulent shrimps are crumbed with panko (bread crumbs) and deep fried. Japanese bento boxes often have some fried shrimp included.
7. Kung Pao Chicken :
One of the popular dishes available at any Chinese restaurant is Kung Pao Chicken. While generally associated with Westerners and the “westernized” Chinese cuisine, story of its origin can still be traced back to China. The story begins in the Guizhou province in southern China.
8. Ma Po Tofu :
It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat, traditionally beef.
9. Spring Rolls :
In Chinese cuisine, spring rolls are savory rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in mainland China, hence the name.
10. Yangchow Fried Rice :
It normally contains meat (chicken, shrimp, pork, and crab are all common), egg, onions, garlic and sometimes tomatoes. The seasonings, which may include soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous nam pla (fish sauce), are stir-fried together with the other ingredients.