Top 10 Favourite Foods in China

Chinese cuisine is one of the most diverse and popular cuisines in the world, with a rich history dating back thousands of years. It is known for its bold and flavorful dishes, the use of fresh ingredients, and its emphasis on balance and harmony. Chinese cuisine is also known for its regional variations, with different provinces and cities offering their own unique styles and specialties.

Food plays a central role in Chinese culture, with meals often serving as a way to bring people together and strengthen social bonds. Traditional Chinese meals typically consist of rice, noodles, or dumplings, along with a variety of dishes that are shared family-style.

Some of the most popular ingredients in Chinese cuisine include soy sauce, ginger, garlic, scallions, and various types of meats and seafood. Chinese chefs also utilize a range of cooking techniques, including stir-frying, steaming, braising, and deep-frying, to create a diverse array of dishes.

Overall, Chinese cuisine is celebrated for its complexity, depth of flavor, and cultural significance. Whether you're a fan of spicy Sichuanese dishes, delicate Cantonese dim sum, or hearty northern-style dumplings, there's something for everyone to enjoy in the rich and diverse world of Chinese cuisine. 

1: Ma Po Dou Fu

2: Gong Bao Shrimp

3: Wonton Soup

4: Beef and Broccoli

5: Lo Mein

6: Shanghai Noodles

7: Dan Dan Noodles

8: Congee ( rice porridge)

9: Egg Foo Young

10: Moo shu pork

Here we'll discuss all these items step by step with recipes........

1: MA PO DOU FU.

Ma po dou fu, also known as Mapo Tofu, is a classic Sichuanese dish that is beloved both in China and around the world. It consists of tofu cubes that are cooked in a spicy sauce, typically made with chili bean paste, Sichuan peppercorns, ground pork, and other seasonings. Here's a typical recipe for ma po dou fu:

Ingredients:

• 1 block (14 oz) of firm tofu, cut into small cubes
• 4 oz of ground pork
• 2 tbsp of chili bean paste (doubts Jiang)
• 1 tbsp of fermented black beans, rinsed and chopped
• 2 cloves of garlic, minced
• 1 tbsp of ginger, minced
• 1 tbsp of Sichuan peppercorns, toasted and ground
• 2 tbsp of vegetable oil
• 1/2 cup of chicken or vegetable broth
• 1 tbsp of soy sauce
• 1 tsp of sugar
• 2 tbsp of cornstarch mixed with 2 tbsp of water
• 2 scallions, thinly sliced

Instructions:

1. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and stir-fry until browned and cooked through.

2. Add the chili bean paste, fermented black beans, garlic, ginger, and Sichuan peppercorns to the pan. Stir-fry for 1-2 minutes until fragrant.

3. Add the chicken or vegetable broth, soy sauce, and sugar to the pan, and bring to a simmer.

4. Add the tofu cubes to the pan and gently stir to coat with the sauce. Allow the mixture to simmer for 5-7 minutes until the tofu is heated through and the sauce has thickened.

5. Add the cornstarch mixture to the pan and stir gently to thicken the sauce.

6. Garnish with sliced scallions and serve hot with rice.

Ma po dou fu is a spicy and flavorful dish that is perfect for those who love bold and complex flavors. It is a popular choice in Sichuanese restaurants and is also easy to make at home with a few simple ingredients.

2: Gong Bao Shrimp

Gong Bao Shrimp, also known as Kung Pao Shrimp, is a popular Sichuanese dish that features succulent shrimp tossed in a spicy, savory sauce with peanuts and vegetables. Here's a typical recipe for Gong Bao Shrimp:

Ingrediants:

1 lb of medium-sized shrimp, peeled and deveined

1/2 cup of roasted unsalted peanuts

1 red bell pepper, diced

1 green bell pepper, diced

2 scallions, thinly sliced

2 cloves of garlic, minced

1 tbsp of fresh ginger, minced

2 tbsp of vegetable oil

1 tbsp of Sichuan peppercorns, toasted and ground

2 tbsp of soy sauce

2 tbsp of Shaoxing wine or dry sherry

1 tbsp of sugar

2 tsp of cornstarch mixed with 2 tsp of water

Instructions:

In a small bowl, whisk together the soy sauce, Shaoxing wine or dry sherry, sugar, and cornstarch mixture until well combined.

Heat the vegetable oil in a wok or large skillet over high heat. Add the shrimp and stir-fry for 1-2 minutes until they start to turn pink. Remove from the pan and set aside.

Add the bell peppers, scallions, garlic, ginger, and Sichuan peppercorns to the pan. Stir-fry for 1-2 minutes until fragrant.

Return the shrimp to the pan and add the peanuts. Pour the soy sauce mixture over the top and stir to coat the shrimp and vegetables.

Stir-fry for another 2-3 minutes until the shrimp are cooked through and the sauce has thickened.

Garnish with additional sliced scallions, if desired, and serve hot with rice.

Gong Bao Shrimp is a delicious and flavorful dish that showcases the bold and complex flavors of Sichuanese cuisine. It's a great way to enjoy succulent shrimp and vegetables in a spicy, savory sauce that's sure to satisfy your taste buds.

3: Wonton Soup

Wonton soup is a popular Chinese soup that consists of wontons, which are small dumplings typically filled with ground pork and shrimp, served in a clear broth. Here's a typical recipe for wonton soup:

Ingredients:

For the wontons:

1/2 lb of ground pork

1/2 lb of shrimp, peeled and deveined

2 cloves of garlic, minced

1 tbsp of soy sauce

1 tbsp of Shaoxing wine or dry sherry

1 tbsp of sesame oil

1 tbsp of cornstarch

1 egg, lightly beaten

1 package of wonton wrappers

For the soup:

6 cups of chicken broth

2 cloves of garlic, minced

1 tbsp of fresh ginger, minced

1 tbsp of soy sauce

1 tbsp of Shaoxing wine or dry sherry

Salt and pepper to taste

Sliced scallions and chopped cilantro for garnish (optional)

Instructions:

In a large bowl, combine the ground pork, shrimp, garlic, soy sauce, Shaoxing wine or dry sherry, sesame oil, cornstarch, and beaten egg. Mix well until thoroughly combined.

To make the wontons, lay a wonton wrapper on a clean, dry surface. Place about 1 teaspoon of filling in the center of the wrapper. Dip your finger in a small bowl of water and moisten the edges of the wrapper. Fold the wrapper in half, pressing the edges together to seal. Repeat with the remaining wrappers and filling.

In a large pot, bring the chicken broth to a boil. Add the garlic, ginger, soy sauce, Shaoxing wine or dry sherry, salt, and pepper. Reduce the heat to medium and let the soup simmer for about 10 minutes to allow the flavors to meld.

Meanwhile, bring a separate pot of salted water to a boil. Add the wontons to the boiling water and cook for 3-4 minutes or until they float to the surface. Remove the wontons with a slotted spoon and divide them among serving bowls.

Ladle the hot soup over the wontons and garnish with sliced scallions and chopped cilantro, if desired.

Wonton soup is a delicious and comforting dish that is perfect for a chilly day or when you're feeling under the weather. It's easy to make at home with just a few simple ingredients, and you can adjust the seasonings to your liking.

4: Beef and Broccoli

Beef and Broccoli is a popular Chinese-American dish that typically consists of sliced beef stir-fried with broccoli florets and a savory sauce. Here's a simple recipe for Beef and Broccoli:

Ingredients:

1 lb beef sirloin or flank steak, sliced thinly against the grain

2 cups broccoli florets

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon vegetable oil

1 tablespoon cornstarch

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon brown sugar

1/4 cup beef broth

Salt and pepper, to taste

Directions:

In a small bowl, whisk together the cornstarch, soy sauce, oyster sauce, brown sugar, and beef broth until smooth. Set aside.

Heat the vegetable oil in a wok or large skillet over high heat.

Add the beef and stir-fry for 2-3 minutes until browned. Remove the beef from the pan and set aside.

Add the garlic and ginger to the pan and stir-fry for 30 seconds until fragrant.

Add the broccoli florets and stir-fry for 2-3 minutes until tender-crisp.

Return the beef to the pan and pour the sauce over the top.

Stir-fry for another minute or two until the sauce has thickened and the beef and broccoli are coated.

Season with salt and pepper, to taste.

Serve hot over steamed rice.

Note: You can also add other vegetables like carrots, onions, or bell peppers to the dish if desired.

5: Lo Mein

Lo Mein is a popular Chinese dish made with wheat flour noodles, stir-fried with vegetables and sometimes meat or seafood. Here's a simple recipe for Vegetable Lo Mein:

Ingredients:

8 oz Lo Mein noodles

1 tablespoon vegetable oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 red bell pepper, sliced thinly

1 cup sliced mushrooms

1 cup sliced bok choy or Napa cabbage

1 cup shredded carrots

1/4 cup soy sauce

2 tablespoons hoisin sauce

2 tablespoons oyster sauce

1 tablespoon sesame oil

Salt and pepper, to taste

Directions:

Cook the Lo Mein noodles according to package instructions until al dente. Drain and set aside.

In a wok or large skillet, heat the vegetable oil over high heat.

Add the garlic and ginger and stir-fry for 30 seconds until fragrant.

Add the sliced red bell pepper and mushrooms and stir-fry for 2-3 minutes until tender-crisp.

Add the bok choy or Napa cabbage and shredded carrots and stir-fry for another 2-3 minutes.

In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, and sesame oil until well combined.

Add the cooked Lo Mein noodles to the pan and pour the sauce over the top.

Toss everything together until the noodles and vegetables are coated in the sauce.

Season with salt and pepper, to taste.

Serve hot.

Note: You can add your choice of protein like chicken, beef, shrimp, or tofu to this dish. Simply stir-fry the protein before adding the vegetables.

6: SHANGHAİ NOODLES

Shanghai Noodles is a popular Chinese dish made with thick wheat flour noodles, stir-fried with vegetables and sometimes meat or seafood. Here's a simple recipe for Vegetable Shanghai Noodles:

Ingredients:

8 oz Shanghai noodles

1 tablespoon vegetable oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 red bell pepper, sliced thinly

1 cup sliced mushrooms

1 cup sliced bok choy or Napa cabbage

1/2 cup sliced bamboo shoots

1/4 cup soy sauce

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon sesame oil

Salt and pepper, to taste

Directions:

Cook the Shanghai noodles according to package instructions until al dente. Drain and set aside.

In a wok or large skillet, heat the vegetable oil over high heat.

Add the garlic and ginger and stir-fry for 30 seconds until fragrant.

Add the sliced red bell pepper and mushrooms and stir-fry for 2-3 minutes until tender-crisp.

Add the bok choy or Napa cabbage and bamboo shoots and stir-fry for another 2-3 minutes.

In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, and sesame oil until well combined.

Add the cooked Shanghai noodles to the pan and pour the sauce over the top.

Toss everything together until the noodles and vegetables are coated in the sauce.

Season with salt and pepper, to taste.

Serve hot.

Note: You can add your choice of protein like chicken, beef, shrimp, or tofu to this dish. Simply stir-fry the protein before adding the vegetables.

7: DAN DAN NOODLES

Dan Dan Noodles is a spicy and flavorful Sichuan-style Chinese noodle dish. The dish consists of wheat flour noodles topped with a spicy, savory sauce made with ground meat, Sichuan peppercorns, chili oil, and other seasonings. Here's a simple recipe for Dan Dan Noodles:

Ingredients:

8 oz dried wheat flour noodles

1/4 lb ground pork or beef

2 tablespoons vegetable oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/4 cup soy sauce

2 tablespoons Chinese black vinegar

2 tablespoons Sichuan peppercorn oil

1 tablespoon chili oil

1 tablespoon sugar

1/2 cup chicken or beef broth

1/4 cup chopped scallions

Salt and pepper, to taste

For garnish:

Chopped peanuts

Chopped cilantro

Sliced cucumber

Directions:

Cook the wheat flour noodles according to package instructions until al dente. Drain and set aside.

In a wok or large skillet, heat the vegetable oil over medium-high heat.

Add the ground pork or beef and stir-fry for 3-4 minutes until browned and cooked through.

Add the garlic and ginger and stir-fry for 30 seconds until fragrant.

Add the soy sauce, Chinese black vinegar, Sichuan peppercorn oil, chili oil, sugar, and chicken or beef broth. Stir to combine and bring to a simmer.

Simmer for 2-3 minutes until the sauce has thickened slightly.

In a large bowl, toss the cooked noodles with the sauce until the noodles are coated.

Top with chopped scallions, chopped peanuts, chopped cilantro, and sliced cucumber.

Serve hot.

Note: Sichuan peppercorn oil and chili oil can be found in Asian grocery stores. If you can't find them, you can make your own by toasting Sichuan peppercorns and red pepper flakes in vegetable oil until fragrant.

8: CONGEE

Congee is a type of rice porridge that is popular in many Asian countries. It is made by boiling rice in a large amount of water or broth until it becomes soft and porridge-like in consistency. Congee can be served plain or with various toppings such as meat, vegetables, herbs, and condiments. Here's a simple recipe for plain Congee:

Ingredients:

1 cup rice, preferably short-grain

8 cups water or broth

Salt, to taste

Optional toppings:

Sliced scallions

Fried shallots

Soy sauce

Sesame oil

Fried garlic

Hard-boiled eggs

Cooked meat, such as shredded chicken or pork

Vegetables, such as sliced mushrooms or bok choy

Pickled vegetables

Directions:

Rinse the rice in a fine-mesh strainer until the water runs clear.

In a large pot, combine the rice and water or broth and bring to a boil over high heat.

Reduce the heat to low and simmer, stirring occasionally, for 1-2 hours until the rice has completely broken down and the porridge is thick and creamy. Add more water or broth if needed to achieve the desired consistency.

Season with salt, to taste.

Ladle the Congee into bowls and top with your choice of toppings.

Note: You can use different types of rice, such as jasmine or glutinous rice, to make Congee. The cooking time and liquid ratio may vary depending on the type of rice used. You can also add ginger, garlic, or other seasonings to the Congee while cooking to add flavor.

9: EGG FOO YOUNG

Egg foo young is a Chinese-style omelet made with eggs, vegetables, and sometimes meat. The omelet is typically served with a savory sauce and rice. Here's a simple recipe for egg foo young:

Ingredients:

4 eggs

1/2 cup bean sprouts

1/2 cup sliced mushrooms

1/2 cup shredded cabbage

1/4 cup sliced green onions

1/4 cup cooked and diced chicken, pork, or shrimp (optional)

1 tablespoon soy sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil

Salt and pepper, to taste

For the sauce:

1/4 cup chicken or vegetable broth

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon oyster sauce

1/2 teaspoon sugar

Directions:

In a large bowl, whisk together the eggs, bean sprouts, mushrooms, cabbage, green onions, soy sauce, cornstarch, salt, and pepper.

In a large non-stick skillet, heat the vegetable oil over medium heat.

Ladle about 1/4 cup of the egg mixture into the skillet to form a small omelet. Repeat with the remaining egg mixture to make 4 omelets.

Cook the omelets for 2-3 minutes on each side until golden brown and cooked through.

In a small saucepan, whisk together the chicken or vegetable broth, soy sauce, cornstarch, oyster sauce, and sugar. Heat over medium heat, stirring constantly, until the sauce thickens.

Serve the egg foo young hot with the sauce and rice.

Note: You can add or substitute other vegetables, such as carrots, bell peppers, or bamboo shoots, to the egg mixture. You can also use different types of meat or tofu instead of chicken, pork, or shrimp. Adjust the seasoning to your taste.

10: MOO SHU PORK

Moo shu pork is a classic Chinese dish that consists of stir-fried pork and vegetables wrapped in thin pancakes. The dish originated in northern China and has become popular in Chinese-American cuisine. Here's a simple recipe for moo shu pork:

Ingredients:

8-10 thin Chinese-style pancakes or tortillas

1/2 pound pork tenderloin, sliced into thin strips

1/2 cup sliced mushrooms

1/2 cup shredded cabbage

1/2 cup shredded carrots

1/2 cup sliced bamboo shoots

2 cloves garlic, minced

2 tablespoons vegetable oil

2 tablespoons soy sauce

1 tablespoon hoisin sauce

Salt and pepper, to taste

Scallions, sliced, for garnish

Directions:

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.

Add the pork strips and stir-fry for 3-4 minutes until browned and cooked through. Remove from the pan and set aside.

Add another tablespoon of vegetable oil to the pan and stir-fry the mushrooms, cabbage, carrots, bamboo shoots, and garlic for 3-4 minutes until tender.

Add the cooked pork back into the pan and stir to combine.

In a small bowl, whisk together the soy sauce and hoisin sauce. Pour the sauce over the pork and vegetables and stir to coat evenly.

Heat the pancakes or tortillas according to package instructions.

To serve, spoon some of the pork and vegetable mixture onto each pancake or tortilla, roll up, and garnish with sliced scallions.

Note: You can use other vegetables such as sliced bell peppers, snow peas, or bean sprouts. You can also substitute chicken or tofu for the pork. Adjust the seasoning and sauce to your taste.