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Chinese Cuisine

61 dishes · Community built

Chinese Dishes

Peking Duck

China's national dish — lacquered whole duck roasted until the skin is impossibly crispy, served with mandarin pancakes,...

Chinese Chow Mein

Stir-fried noodles with crisp vegetables and meat in a savory soy-based sauce.

Red Braised Pork

Mao Zedong's favourite dish — pork belly slow-braised in soy, Shaoxing wine and rock sugar until impossibly tender and g...

Hot Pot

A bubbling split pot of spicy Sichuan and mild broths for cooking paper-thin meats, vegetables and dumplings at the tabl...

Xiao Long Bao

Delicate steamed soup dumplings filled with pork and rich gelatinous broth — Shanghai's greatest contribution to world c...

Chinese Fried Rice

Wok-tossed rice with egg, vegetables, and your choice of meat, finished in high heat.

Dim Sum

The Cantonese tradition of small plates — har gow, siu mai, char siu bao and cheung fun served with jasmine tea.

Char Siu

Cantonese BBQ pork glazed with honey and hoisin, roasted until caramelised, sticky and slightly charred at the edges.

Kung Pao Chicken

A Sichuan classic — diced chicken stir-fried with peanuts, dried chillies and the signature mouth-numbing Sichuan pepper...

#10

Dan Dan Noodles

Chengdu's iconic street noodles — wheat noodles in a spicy, numbing sauce of sesame paste, chilli oil, Sichuan pepper an...

#11

Chinese Spring Rolls

Crisp fried rolls filled with vegetables and sometimes meat, wrapped in thin pastry.

#12

Wonton Noodle Soup

Silky pork and prawn wontons in a clear, deeply flavoured Hong Kong-style broth with thin egg noodles.

#13

Mapo Tofu

Silky tofu in a fiery, numbing Sichuan sauce with ground pork, Pixian doubanjiang and Sichuan peppercorns.

#14

Rainbow Beef

Crispy shredded beef stir-fried with julienned peppers and onion in a sweet, spicy chili sauce.

#15

Zongzi

Glutinous rice wrapped in bamboo leaves around a savory or sweet filling, then steamed or boiled until firm.

#16

Mabo Eggplant

Stir-fried eggplant in a spicy, savory sauce with minced pork and doubanjiang chili bean paste, similar in style to Mapo...

#17

Sweet and Sour Pork

Crispy fried pork tossed in a glossy, tangy-sweet sauce with pineapple and pepper.

#18

Guotie

Pan-fried dumplings with a crisp golden base and juicy pork and cabbage filling, steamed and fried in one pan.

#19

Siu Mai

Open-topped steamed dumplings of pork and prawn in a thin yellow wrapper, topped with crab roe or carrot.

#20

Baozi

Soft, pillowy steamed buns filled with seasoned pork or vegetables.

#21

Dongpo Pork

Thick squares of pork belly braised slowly in Shaoxing wine, soy sauce and sugar until meltingly tender and glossy.

#22

Biang Biang Noodles

Extra-wide, belt-like hand-pulled noodles topped with chilli flakes, garlic and spring onion, then doused with smoking h...

#23

Doubanjiang Fish

Whole fish braised in a fiery, fermented broad bean chili paste sauce, a Sichuan classic.

#24

Chinese Braised Eggplant

Eggplant braised in a savory garlic-soy sauce until silky and tender.

#25

Hot Dry Noodles

Springy alkaline noodles tossed in a rich sesame paste sauce with soy, chilli oil, pickled radish and spring onion.

#26

Rou Jia Mo

Crisp, flaky flatbread stuffed with chopped spiced braised pork, often called the Chinese hamburger.

#27

Shengjian Bao

Pan-fried soup buns with fluffy tops, crispy bottoms sprinkled with sesame, and a burst of hot pork broth inside.

#28

White Cut Chicken

Whole chicken poached gently until silky and just cooked, chilled in ice water and served with a ginger-spring onion oil...

#29

Soy Sauce Chicken

A whole chicken gently poached in a fragrant master stock of soy sauce, rock sugar and spices until glossy and mahogany-...

#30

Douhua

Silky soft tofu pudding, served sweet with syrup or savory with soy sauce and toppings.

#31

Chinese Wonton

Delicate dumplings filled with shrimp and pork, boiled and served in a light broth.

#32

Egg Tart

Flaky or shortcrust pastry cases filled with a smooth, lightly sweet baked egg custard.

#33

Har Gow

Translucent, pleated dim sum dumplings filled with juicy whole prawns.

#34

Hot and Sour Soup

A tangy, spicy soup with tofu, mushrooms, bamboo shoots, and egg ribbons, balanced with vinegar and white pepper.

#35

Zha Jiang Mian

Wheat noodles topped with a rich, savory fermented soybean paste and minced pork sauce.

#36

Youtiao

Long, airy deep-fried dough sticks, a classic Chinese breakfast pairing with soy milk.

#37

Liangpi

Chewy cold wheat or rice noodles tossed in a tangy, spicy chili oil dressing.

#38

Jianbing

A thin crêpe cooked with egg and spread with sauces, wrapped around a crisp fried cracker, spring onion and coriander.

#39

Lanzhou Beef Noodles

Hand-pulled noodles in a clear, spiced beef broth with sliced beef, radish, chilli oil and fresh coriander.

#40

Scallion Pancake

A flaky, layered flatbread laced with chopped spring onion, pan-fried until crisp.

#41

Twice Cooked Pork

Pork belly simmered, sliced and stir-fried with chilli bean paste, leeks and peppers until the edges curl and crisp.

#42

Mooncake

A dense, round pastry with a sweet filling such as lotus seed paste, often encasing a salted egg yolk.

#43

Sichuan Boiled Fish

Fish fillets poached in a fiery, numbing chili oil broth with Sichuan peppercorns.

#44

Egg Foo Young

A savory omelette filled with vegetables and meat or shrimp, topped with a light brown gravy.

#45

General Tso's Chicken

Crispy battered chicken tossed in a sweet, tangy, and slightly spicy glaze.

#46

Jiaozi

Boiled or pan-fried dumplings filled with pork and cabbage, a staple of northern Chinese cuisine.

#47

Yangzhou Fried Rice

A classic fried rice with shrimp, char siu pork, egg, and peas.

#48

Chinese Steamed Fish

A whole fish steamed with ginger and spring onion, finished with hot oil and soy sauce.

#49

Beef Chow Fun

Wide rice noodles stir-fried with sliced beef, bean sprouts, and spring onion in a smoky, soy-based sauce.

#50

Lo Mai Gai

Sticky glutinous rice steamed in a lotus leaf parcel with chicken, Chinese sausage, mushrooms and salted egg yolk.

#51

Congee

A savory rice porridge, slow-cooked until the rice breaks down into a smooth, comforting base, typically topped with mea...

#52

Saliva Chicken

Cold poached chicken in a fiery, numbing Sichuan sauce of chilli oil, Sichuan pepper, black vinegar, garlic and sesame.

#53

Lion's Head Meatballs

Large, tender pork meatballs braised with napa cabbage in a light soy broth, soft enough to cut with a spoon.

#54

Cong You Ban Mian

Noodles tossed simply in fragrant scallion oil and light soy sauce, a Shanghainese comfort dish.

#55

Ma La Xiang Guo

A customizable stir-fry of meat, vegetables, and noodles tossed in a numbing, spicy Sichuan sauce.

#56

Sesame Balls

Crisp, hollow deep-fried glutinous rice balls coated in sesame seeds and filled with sweet red bean paste.

#57

Egg Drop Soup

A simple soup of broth thickened lightly and swirled with beaten egg to form silky ribbons.

#58

Cumin Lamb

Thin slices of lamb stir-fried with cumin, dried chillies, garlic and onion: smoky, aromatic and fiery.

#59

Tangyuan

Soft, chewy glutinous rice balls filled with black sesame paste, served warm in a light ginger syrup.

#60

Suan La Fen

Chewy sweet potato starch noodles in a hot and sour, chile-laced broth.

#61

Char Siu Bao

Soft, fluffy steamed buns filled with sweet, glazed barbecued pork.

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