Peking Duck:
Hailing from the capital city of Beijing, Peking duck is a culinary masterpiece that’s beloved both in China and around the world. This dish features tender slices of roasted duck served with thin pancakes, scallions, and hoisin sauce. The careful preparation and presentation of Peking duck make it a symbol of Chinese cuisine’s elegance.
Kung Pao Chicken:
Named after a Qing Dynasty official, Kung Pao chicken is a fiery and flavorful dish from Sichuan province. Tender chicken is stir-fried with peanuts, vegetables, and chili peppers, creating a harmonious blend of textures and spices that characterizes Sichuan cuisine’s bold flavors.
Dim Sum:
Originating from Cantonese cuisine, dim sum is a delightful assortment of small, savory and sweet dishes. These bite-sized delights are typically served in bamboo steamers and range from dumplings and buns to rice rolls and custard tarts. Dim sum is often enjoyed during leisurely weekend brunches and reflects China’s emphasis on communal dining.
Mapo Tofu:
Another gem from Sichuan cuisine, mapo tofu is a spicy and aromatic dish that highlights the versatility of tofu. Soft tofu is simmered in a fiery chili and bean-based sauce, often accompanied by minced pork and scallions. The combination of heat and depth of flavor makes mapo tofu a true Sichuan sensation.
Sweet and Sour Pork:
With its balance of tangy and sweet flavors, sweet and sour pork is a popular dish that has a place in both Cantonese and American-Chinese cuisine. Crispy pork pieces are coated in a vibrant sauce made from vinegar, sugar, ketchup, and soy sauce, creating a dynamic and appetizing taste.
Yangzhou Fried Rice:
Fried rice is a staple in Chinese cuisine, and Yangzhou fried rice is a standout variation. This dish is made with cooked rice stir-fried with eggs, vegetables, and a choice of meats, such as ham or shrimp. The result is a colorful and flavorful ensemble that’s both satisfying and versatile.
