Top 8 Best Chinese Dishes That You Should Try

Peking duck is a dish from Beijing (Peking)[1] that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces (like hoisin sauce) can be used.

Source: https://en.wikipedia.org/wiki/Peking_duck

Chow mein (/ˈtʃaÊŠ ˈmeɪn/and /ˈtʃaÊŠ ˈmiːn/, simplified Chinese: 炒面; traditional Chinese: 炒麵/炒麪)[1] are Chinese stir-fried noodles, the name being the romanization of the Taishanese chāu-mèing.[2][better source needed] The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants.[3] It is particularly popular in India,[4] Nepal,[5] the UK[6] and the US.

Source: https://en.wikipedia.org/wiki/Chow_mein

Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling. The dough can be based on bread, flour, or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits, or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering, or steaming, and are found in many world cuisines.

Source: https://en.wikipedia.org/wiki/Dumpling

A wonton (also spelled wantan, or wuntun in transliteration from Cantonese; Mandarin: húntun) is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine.

Source: https://en.wikipedia.org/wiki/Wonton

Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, and Southeast Asian cuisine. The name is a literal translation of the Chinese chūn juǎn (春卷 'spring roll'). The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture.

Source: https://en.wikipedia.org/wiki/Spring_roll

Mapo doufu or mapo tofu (麻婆豆腐) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban 豆瓣 (fermented broadbean and chili paste) and douchi 豆豉 (fermented black beans), along with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.

Source: https://en.wikipedia.org/wiki/Mapo_doufu

Kung Pao chicken (Chinese: 宫保鸡丁), also transcribed as Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine.

Source: https://en.wikipedia.org/wiki/Kung_Pao_chicken

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in China, it has been used in England since the Middle Ages,[1] and remains popular in Europe and in the Americas.

Source: https://en.wikipedia.org/wiki/Sweet_and_sour