Tag

chinese

22 entries tagged chinese.

• Beef Noodle Soup Dish · Slow-braised beef shank and tendon in a soy-spice-Sichuan-chili broth, over hand-pulled wheat noodles — Taipei's most-defended dish.
• Char Siu Dish · Cantonese honey-glazed barbecued pork — mahogany red, sticky-charred edges, hung over a fire on long forks ("fork-roasted").
• Char Siu Bao Dish · Soft white steamed buns filled with diced sweet-savoury char siu pork — the Cantonese dim sum bun that turned the leftover roast pork into a second dish.
• Dan Dan Noodles Dish · A spoonful of chili-soy-vinegar sauce in the bowl, hot noodles tossed on top, crispy pork crumble and peanuts to finish — Sichuan street food named after the bamboo pole the seller carried.
• Gua Bao Dish · A folded steamed bun cradling braised pork belly, mustard greens, ground peanuts, and cilantro — Taiwan's pocket sandwich and a global street-food crossover.
• Hainanese Chicken Rice Dish · Poached chicken, fragrant rice cooked in the broth, three dipping sauces — Singapore's national dish hides its complexity inside complete simplicity.
• Har Gow Dish · Crystal-skinned shrimp dumplings — the Cantonese dim sum standard by which every dim sum kitchen is judged.
• Hot Pot Dish · A simmering broth at the table, raw ingredients dipped in by the diner — Chongqing's communal dish, named for its method, not its meat.
• Jiaozi Dish · Pork-and-chive dumplings — northern China's New Year food, the ancestor of every potsticker, gyoza, and pierogi cousin.
• Kung Pao Dish · Sichuan stir-fry of cubed chicken, dried chiles, Sichuan pepper, peanuts — mala balanced, dark-vinegar sauced.
• Mapo Tofu Dish · Numbing, spicy, oil-red — the Sichuan dish that taught the world the word <em>mala</em>.
• Peking Duck Dish · The dish that engineers a bird — air-dried skin, mahogany glaze, three courses from one duck.
• Siu Mai Dish · Open-topped steamed dumplings of pork and shrimp wrapped in yellow wheat-egg wrappers, garnished with a dot of crab roe or carrot — Cantonese dim sum's standard partner to har gow.
• Sweet and Sour Pork Dish · Battered pork pieces tossed in a glossy red-orange sauce of vinegar, sugar, ketchup, and pineapple — Cantonese in origin, made fluorescent by global takeout, eaten everywhere.
• Wonton Noodle Soup Dish · Springy alkaline egg noodles, prawn-and-pork wontons, a clear dried-flounder broth — Hong Kong's hawker-stall lunch institution.
• Xiaolongbao Dish · Shanghai soup dumplings — a pleated parcel of pork and aspic that liquefies into a teaspoon of broth when steamed.
• Yangzhou Fried Rice Dish · Cold rice, hot wok, char siu and shrimp — the canonical Chinese fried rice and the standard every other version measures against.
• Jiaozi (pork and chive dumplings) Recipe · 40 dumplings (4 servings) · 15 min
• Kung Pao Chicken (Gong Bao Ji Ding) Recipe · 2–3 servings with rice · 5 min stir-fry
• Mapo Tofu Recipe · 2 generous servings with rice · 12 min
• Peking Duck (home method) Recipe · 4 servings (around 24 pancakes) · 2 h
• Yangzhou Fried Rice Recipe · 4 servings · 10 min