Chinese Dishes
76 dishes with allergen safety information
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Honey Soy Chicken Wings
蜜汁焖鸡翅
A Cantonese dish of chicken wings braised in a glaze of honey, soy sauce, Shaoxing wine, garlic, and ginger until sticky and caramelized.
Hongshao Rou
红烧肉
A beloved Chinese comfort dish of pork belly braised in soy sauce, sugar, and rice wine until glossy and tender, with regional variations across China.
Hot Pot
火锅
A communal dining experience where raw meats, seafood, vegetables, and noodles are cooked at the table in simmering broth, with regional variations across China.
Hot and Sour Soup
酸辣汤
A Sichuan-origin soup with tangy-spicy broth, tofu, wood ear mushrooms, bamboo shoots, and silky egg ribbons, thickened with cornstarch.
Jianbing
煎饼
A popular Chinese street food breakfast crepe made from mung bean and wheat batter, topped with egg, crispy wonton, scallions, and savory sauces.
Jiaozi
饺子
Traditional Chinese dumplings made of thin wheat dough wrappers filled with ground pork, vegetables, or a combination, typically boiled and served with soy-vinegar dipping sauce.
Jing Jiang Rou Si
京酱肉丝
A Beijing signature of shredded pork stir-fried in sweet bean sauce, rolled in thin pancakes with shredded leeks or scallions.
Kung Pao Chicken
宫保鸡丁
A classic Sichuan stir-fry of diced chicken with peanuts, dried chili peppers, and Sichuan peppercorns in a savory-sweet sauce, known for its numbing spice.
Lanzhou Beef Noodle Soup
兰州牛肉拉面
A Lanzhou specialty of hand-pulled wheat noodles in clear aromatic beef broth with chili oil, sliced beef, radish, and cilantro.
Lion's Head Meatballs
狮子头
Large tender pork meatballs braised with bok choy in savory broth, a classic of Huaiyang cuisine named for their lion's mane resemblance.
Lo Mai Gai
糯米鸡
A dim sum dish of glutinous sticky rice stuffed with chicken, Chinese sausage, mushrooms, and dried shrimp, wrapped in lotus leaf and steamed.
Luo Han Zhai
罗汉斋
A Buddhist vegetarian dish of mixed vegetables, tofu, mushrooms, and glass noodles braised in savory sauce, often served during Chinese New Year.
Luosifen
螺蛳粉
A pungent and spicy noodle soup from Liuzhou, Guangxi, with rice noodles in snail-based broth, pickled bamboo shoots, peanuts, tofu skin, and chili oil.
Ma La Xiang Guo
麻辣香锅
A Sichuan-style dry stir-fry where diners choose ingredients wok-fried with mala spice, dried chilies, and Sichuan peppercorns in numbing sauce.
Ma Yi Shang Shu
蚂蚁上树
A Sichuan dish of cellophane noodles stir-fried with minced pork in spicy bean paste sauce, named for the meat clinging to noodles like ants on branches.
Mango Pudding
芒果布丁
A popular Hong Kong and Cantonese dessert of smooth mango-flavored pudding set with gelatin, often served with evaporated milk.
Mapo Tofu
麻婆豆腐
A signature Sichuan dish of soft tofu cubes simmered in a fiery red sauce of doubanjiang, chili oil, Sichuan peppercorns, and ground pork, delivering numbing heat.
Moo Shu Pork
木须肉
A northern Chinese stir-fry of shredded pork with scrambled eggs, wood ear mushrooms, lily buds, and cabbage, served with thin wheat pancakes and hoisin sauce.
Over the Bridge Rice Noodles
过桥米线
A Yunnan specialty of rice noodles served with hot broth and a platter of raw ingredients that cook in the soup at the table.
Paomo
泡馍
A Xi'an specialty stew of hand-torn bread soaked in rich lamb or beef broth with rice noodles and pickled garlic, a hearty Shaanxi comfort dish.
Peking Duck
北京烤鸭
A legendary Beijing dish of whole roasted duck prized for its thin, lacquered crispy skin and tender meat, served carved tableside with thin pancakes, scallions, cucumber, and hoisin sauce.
Pidan Doufu
皮蛋豆腐
A cold appetizer of chilled silken tofu topped with diced century eggs, dressed with soy sauce, sesame oil, and scallions.
Salt and Pepper Squid
椒盐鱿鱼
A Cantonese dish of lightly battered and deep-fried squid tossed with salt, white pepper, Sichuan pepper, garlic, scallions, and hot peppers.
Scallion Oil Noodles
葱油拌面
A simple Shanghai noodle dish of wheat noodles tossed in caramelized scallion oil with soy sauce and a touch of sugar.