TYPICAL CHINESE FOOD: THE 10 MOST POPULAR DISHES - CULTURE VOCABULARY - 2024

The history of typical Chinese food can be traced back to about 1000 years ago, with varied cooking styles, techniques and ingredients that have evolved over time.

Generally, a traditional Chinese meal will have a carbohydrate or starch, such as noodles, rice or buns, accompanied by stir-fried vegetables, fish or meat.

Sweet and sour pork

Fresh vegetables are common in this kitchen, especially mushrooms, water chestnuts, and bamboo. Tofu is also popular.

In northern China, wheat side dishes like noodles and steamed buns dominate the table, while in southern China rice is more popular.

Fish sauce, oyster sauce, soy sauce, vinegar, garlic, fresh ginger, and five-species powder are used for seasoning.

Flavors and cooking styles vary by region; the most prominent are Cantonese, Szechuan, Shandong, Fujian, Hunian, and Jiangsu.

10 Typical dishes of Chinese food

1- Dumplings

They are one of the best known traditional Chinese dishes; They essentially come from Cantonese food. They have a long history dating back to about 1800 years ago and are a popular food in North China.

This dish consists of small balls of thin dough stuffed with cut vegetables, pork or meat. Other fillings include cut shrimp and chicken.

Dumplings or dumplings can be fried, boiled, or steamed. Traditionally these balls are dipped in a mixture of black vinegar and chili sauce, which adds a spicy, bitter and unique flavor to the dish.

A traditional western Chinese dumpling is called a momo. In this region, it is common to fill dumplings with yak meat.

2- Beef Noodles

They can be found almost anywhere in China; They are considered the most typical food in the nation.

There are many variations of this dish, since each restaurant and each house are prepared differently.

A popular variation is boiled noodle soup with shredded beef and a vegetable mix.

The Lanzhou version originated during the Tang Dynasty and is considered one of the three most famous fast foods in China.

In this dish the soup is clear, white Chinese radish, hot paprika, garlic, coriander and chewy noodles are used; the meat comes from the yak. Many times the noodles are made by hand.

3- Bittersweet Pork

This pig has a particular orange color, plus a very distinctive sweet and sour taste. It is a very popular Cantonese dish, considered a Jiangsu dish whose literal translation is pork in a sauce of sugar and vinegar.

The Northwest Chinese version of this food is made by frying small pieces of pork in a mixture of potato starch; it is fried until the meat is golden brown and crisp. They are then placed in a sauce of caramel, rice vinegar, garlic, and ginger.

The Cantonese version is made with vinegar, preserved plums and hawthorn scales, Today, pork can be substituted with chicken, beef, or even ribs.

4- Ma Po Tofu

This is one of the most typical meals of Chuan Chinese cuisine; has a history of more than 100 years.

Ma is a hot, spicy flavor that only comes from chili powder, a condiment widely used in Chuan cuisine.

The milky tofu is enriched with diced green onion and reddish-brown minced beef.

5- Chow Mein

Chow Men is the Cantonese pronunciation of the Chinese symbols that mean: fried noodles. Generally speaking, this dish consists of noodles, a type of meat (usually chicken, beef, shrimp, or pork), onion, and celery.

To make chow mein, the noodles need to be cooked for a while in boiling water. After they cool down, a step-by-step start to sauté them in a wok with the vegetables and meat.

6- Spring Rolls

Spring rolls are a kind of Cantonese dim sum in a cylindrical shape. The filling can be vegetable or meat, and its flavor can be sweet or salty.

After the fillings are wrapped in the wrappers of the spring rolls, they are fried. This is what gives this dish its characteristic golden color.

This dish is especially typical in Jiangxi, Jiangsu, Shanghai, Fujian, Guangzhou, Shenzhen, and Hong Kong.

7- Wontons

Since the Tang Dynasty (618-907) it has been customary for the Chinese to consume this dish during the winter solstice.

The most versatile shape of wonton is a right triangle, similar to an Italian tortellini. This dough can be filled with minced pork or shrimp cut into small pieces.

Wantons are commonly boiled and served in soup, although they are sometimes fried as well.

8- Lamb Stew

Stew or pào mó is a typical Xi'an food. A popular version is the one that is served with lamb, although it is also made with beef or pork.

Instead of being served with noodles, this stew uses unleavened pieces of bread (which makes it absorb a complex flavor).

This dish is served with a chili sauce and pickled garlic on the side. The idea is that these side dishes are eaten alone, along with the stew.

These elements enhance the flavors of the dish, in addition to being said to ward off evil spirits.

9 Chinese Burger (Rou Jia Mo)

It's the Chinese answer to a western burger. They are known as rou jia mo (which means meat in a bun).

They are usually made by placing a piece of bun stuffed with marinated pork in a stone oven.

The pork should be cooked overnight in a large pot with assorted spices including cardamom, cinnamon, and cloves.

The idea is that after so many hours the meat falls apart easily to be inserted into the burger. It is believed that this filling (rou) can be traced back to about 2,000 years ago.

This dish is considered as the cultural heritage of the Shaanxi Province.

10- Roast Duck

It is the most famous typical dish in Beijing and is known throughout the world. It is considered one of the most national dishes in China.

Peking duck is known for its thin, crisp skin. Sliced ​​duck is often eaten with pancakes, or sweet bean or soy sauce with crushed garlic.

References

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