Peking Duck (北京烤鸭)
A quintessential dish from Beijing, Peking Duck is celebrated for its crispy skin and succulent meat. The duck is air-dried, seasoned, and then roasted until its skin turns a gleaming shade of amber. Traditionally, it’s served with thin pancakes, sweet bean sauce, and sliced spring onions. The experience of rolling the meat within the pancake and savoring the myriad of flavors is truly unparalleled.
Kung Pao Chicken (宫保鸡丁)
Hailing from Sichuan province, this dish marries the region’s love for spices with tender pieces of chicken. Diced chicken is stir-fried with peanuts, vegetables, and chili peppers, then doused in a flavorful sauce of soy, vinegar, and Sichuan peppercorns. The balance between heat, sweetness, and umami makes it a favorite among locals and foreigners alike.
Char Siu (叉烧)
This Cantonese specialty, known for its sweet and savory glaze, usually features boneless pork (often pork belly or shoulder) marinated in a mixture of honey, soy sauce, hoisin sauce, and Chinese five-spice powder. It’s roasted until caramelized, resulting in a shiny, reddish exterior. Often sliced and served with rice or noodles, Char Siu is a testament to the magic of simple ingredients and expert techniques.
Red Braised Pork Belly (红烧肉)
A beloved dish from the Jiangsu and Zhejiang provinces, this pork delicacy boasts layers of fat and meat that melt in the mouth. The pork belly is slow-cooked in a mixture of soy sauce, Shaoxing wine, sugar, and spices until tender. The rich sauce, combined with the soft meat, offers a symphony of flavors that linger on the palate.
Lamb Skewers (羊肉串)
Originating from China’s Xinjiang region, these skewers showcase the culinary influences of Central Asia on Chinese cuisine. Chunks of lamb, marinated with cumin, garlic, and chili, are threaded onto skewers and grilled over coal. The resulting smoky and spiced skewers are often enjoyed at street stalls and night markets across the country.
