Chinese Dishes
76 dishes with allergen safety information
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Scallion Pancakes
葱油饼
A popular Chinese street food of flaky, layered wheat dough pancakes studded with chopped scallions and pan-fried until golden and crispy.
Shengjian Mantou
生煎馒头
Shanghai-style pan-fried soup buns with a crispy golden bottom and soft top, filled with juicy pork and broth, sprinkled with sesame seeds and scallions.
Shumai
烧卖
A dim sum staple of open-topped steamed dumplings filled with ground pork, shrimp, and Chinese mushrooms, wrapped in a thin wheat dough.
Sichuan Boiled Fish
水煮鱼
A dramatic Sichuan dish of tender fish fillets poached in a fiery broth of chili oil, dried chilies, and Sichuan peppercorns, served in sizzling red oil.
Siu Yuk
烧肉
Cantonese roast pork with a whole pig roasted at high heat until the skin becomes extremely crispy and crackly while the meat stays succulent and tender.
Smacked Cucumber
拍黄瓜
A refreshing cold dish where cucumber is smacked to break open, then dressed with garlic, sesame oil, soy sauce, and black vinegar.
Soy Sauce Chicken
豉油鸡
A Cantonese siu mei dish of whole chicken poached in master sauce of soy sauce, sugar, star anise, and aromatics until silky and richly flavored.
Spring Rolls
春卷
Crispy deep-fried rolls with thin wheat wrappers enclosing a filling of vegetables and sometimes meat, originating from the Eastern Jin dynasty Spring Festival tradition.
Steamed Fish
清蒸鱼
A refined Cantonese dish of whole fish gently steamed and finished with hot oil over ginger and scallions, dressed with light soy sauce.
Steamed Spare Ribs with Black Beans
豉汁蒸排骨
A classic dim sum dish of bite-sized pork spare ribs steamed with fermented black beans, garlic, and chili, yielding tender intensely savory bites.
Stinky Tofu
臭豆腐
A famous Chinese street food of fermented tofu deep-fried until crispy outside and soft inside, served with chili sauce and pickled cabbage.
Stir-Fry Shrimps
油爆虾
Whole shrimps stir-fried in a wok until crispy, then soaked in a savory sauce of broth, black vinegar, sesame oil, and Shaoxing wine, popular at Chinese New Year.
Suan La Fen
酸辣粉
A popular Sichuan street snack of chewy sweet potato glass noodles in tangy spicy broth with vinegar, chili oil, peanuts, and pickled vegetables.
Suancai Yu
酸菜鱼
A Sichuan dish of freshwater fish fillets simmered in a tangy, mildly spicy broth of pickled mustard greens, delivering layered sour and savory flavors.
Sweet and Sour Pork
糖醋里脊
A Cantonese dish of battered and deep-fried pork pieces tossed in a tangy-sweet sauce of vinegar, sugar, and ketchup, often with pineapple and bell peppers.
Tangbao
汤包
Large Chinese soup-filled steamed dumplings from Jiangsu, larger than xiaolongbao, often served with a straw to sip the rich pork or crab soup inside.
Tangyuan
汤圆
Sweet glutinous rice flour balls filled with black sesame paste, peanut paste, or red bean paste, served in sweet ginger broth, traditionally eaten during Lantern Festival.
Tea-Smoked Duck
樟茶鸭
A Sichuan specialty of duck marinated then smoked over tea leaves, camphor wood, and rice, creating aromatic and richly flavored meat.
Turnip Cake
萝卜糕
A savory Cantonese dim sum cake of shredded daikon radish and rice flour, studded with dried shrimp, Chinese sausage, and mushrooms, then pan-fried until crispy.
Twice-Cooked Pork
回锅肉
A Sichuan classic of pork belly first boiled then sliced and stir-fried with doubanjiang, fermented black beans, garlic, and leeks until edges curl.
Winter Melon Soup
冬瓜汤
A light, nourishing soup of translucent winter melon cubes in pork or chicken broth, valued for its restorative and cooling properties.
Wonton Noodles
云吞面
A Cantonese noodle soup of thin egg noodles and pork-shrimp wontons in a light broth, a staple of Hong Kong cuisine.
Xiaolongbao
小笼包
Delicate Shanghai-style steamed soup dumplings with thin wheat wrappers enclosing a pork filling and hot, flavorful broth that forms inside during steaming.
Yangzhou Fried Rice
扬州炒饭
A classic Chinese fried rice from Yangzhou with eggs, shrimp, Chinese ham, peas, and carrots, considered the gold standard of Chinese fried rice.