Chinese Dishes
76 dishes with allergen safety information
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Baozi
包子
Fluffy Chinese steamed buns filled with savory or sweet fillings, a staple breakfast and snack across China, made with yeasted wheat dough.
Beef Chow Fun
干炒牛河
A Cantonese stir-fry of wide flat rice noodles with marinated beef and bean sprouts, prized for its smoky wok hei flavor from high-heat cooking.
Biang Biang Noodles
裤带面
Extra-wide, belt-like hand-pulled wheat noodles from Shaanxi province, topped with chili flakes, garlic, and scallions with sizzling hot oil poured over them.
Cantonese Roast Goose
烧鹅
A prized Cantonese siu mei dish of whole goose roasted until the skin is burnished and crispy, served chopped with plum sauce.
Char Siu
叉烧
Cantonese-style barbecued pork marinated in a sweet and savory sauce of honey, five-spice, soy sauce, and hoisin, then roasted until caramelized with characteristic red edges.
Char Siu Bao
叉烧包
Cantonese steamed or baked buns filled with sweet and savory barbecued pork, a quintessential dim sum item with fluffy white dough.
Cheung Fun
肠粉
Silky Cantonese steamed rice noodle rolls with fillings such as shrimp, beef, or char siu, drizzled with sweet soy sauce and sometimes sesame seeds.
Chicken Feet
凤爪
A dim sum dish of chicken feet braised in fermented black beans, garlic, and chili, steamed until soft and tender.
Chinese Broccoli with Oyster Sauce
蚝油芥兰
A simple Cantonese dish of blanched Chinese broccoli drizzled with rich oyster sauce, a staple side at dim sum and Cantonese restaurants.
Chongqing Chicken
重庆辣子鸡
A fiery Sichuan dish of bite-sized deep-fried chicken buried under a mountain of dried red chili peppers and Sichuan peppercorns from Chongqing.
Chow Mein
炒面
A widely popular Chinese stir-fried noodle dish with egg noodles, vegetables, and a choice of meat, tossed in soy sauce and sesame oil.
Congee
粥
A comforting Chinese rice porridge simmered until thick and creamy, served plain or with toppings like preserved egg, pork, or fish.
Dan Dan Noodles
担担面
A beloved Sichuan street noodle dish of wheat noodles tossed in a spicy sauce of chili oil, Sichuan pepper, preserved vegetables, and sesame paste, topped with minced pork.
Dao Xiao Mian
刀削面
Traditional Shanxi noodles shaved from a dough block into boiling water with a knife, creating thick irregular noodles served with meat sauces or in broths.
Dongpo Pork
东坡肉
Hangzhou's signature dish of thick-cut pork belly slowly braised in Shaoxing wine, soy sauce, sugar, and ginger until meltingly tender, named after poet Su Dongpo.
Dou Hua
豆花
A silky tofu pudding from freshly set soy milk, served sweet with syrup in the south or savory with soy sauce and chili in the north.
Egg Drop Soup
蛋花汤
A simple Chinese soup made by streaming beaten eggs into seasoned chicken broth to form silky ribbons, often with scallions and sometimes corn.
Egg Fried Rice
蛋炒饭
The fundamental Chinese fried rice of wok-tossed day-old rice with scrambled egg, scallions, and soy sauce, prized for its simplicity and wok hei flavor.
Egg Tart
蛋挞
A Cantonese and Hong Kong pastry with a flaky shell filled with smooth sweet egg custard, baked until lightly caramelized on top.
Egg Waffle
鸡蛋仔
A beloved Hong Kong street snack of egg-based batter cooked in a special mold creating bubble-shaped puffs that are crispy outside and soft inside.
General Tso's Chicken
左宗棠鸡
A popular Chinese-American dish of deep-fried battered chicken in a sweet, slightly spicy sauce, loosely inspired by Hunanese cooking.
Guotie
锅贴
Northern Chinese pan-fried dumplings with a crispy golden bottom and soft steamed top, typically filled with minced pork, cabbage, ginger, and scallions.
Hainanese Chicken Rice
海南鸡饭
A dish from Hainan of poached chicken on fragrant rice cooked in chicken broth with garlic, served with ginger sauce, chili sauce, and dark soy.
Har Gow
虾饺
A Cantonese dim sum delicacy of translucent steamed dumplings with pleated wheat starch wrappers enclosing a filling of whole or chopped shrimp and bamboo shoots.