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Types of Chinese Food

Chow Mein
Chow Mein

While chow mein with thin crisp noodles is a staple of many Chinese take-out restaurants, more authentic versions of chao mian have soft noodles. The main difference between the two comes down to frying time: for dryer, crisper noodles, add more oil and increase the frying time.

image: food.com
Dumpling
Dumpling

Toasted ravioli. Dumpling is a broad classification for a dish that consists of small pieces of dough (made from a variety of starch sources), often wrapped around a filling (as in ravioli or wontons). The dough can be based on bread, flour, or potatoes, and may be filled with fish, meat, sweets, or vegetables.

Kung Pao Chicken
Kung Pao Chicken

Kung Pao Chicken (Chinese: 宫保鸡丁), also transcribed as Gong Bao or Kung Po, is a spicy stir-fry Chinese dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns.

Mapo Doufu
Mapo Doufu

Mapo doufu. Mapo doufu or Mapo tofu (麻婆豆腐) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban 豆板 (fermented broadbean and chili paste) and douchi 豆豉 (fermented black beans), along with minced meat, usually pork or beef.

image: pbs.org
Peking Duck
Peking Duck

Peking Duck is a northern dish and Roast duck is a southern China dish. Roast duck is marinated and roasted and then served chopped into sections with a cleaver, with a sweet duck sauce. (actually made with plums, its translucent and reddish amber).

source: quora.com
Spring Roll
Spring Roll

Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian and Southeast Asian cuisine. The name is a literal translation of the Chinese chūn juǎn (春卷 'spring roll').

Sweet and Sour
Sweet and Sour

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Wonton
Wonton

Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt) flat in the palm of one's hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers.

image: dishmaps.com