Dumplings

With a long history of more than 1,800 years, dumplings are a traditional food widely popular in North China. Dumplings consist of minced meat and chopped vegetables wrapped into a thin piece of dough skin. Popular fillings are mince pork, diced shrimp, ground chicken, beef, and vegetables. They can be cooked by boiling, steaming, or frying. Dumplings are a traditional dish eaten on Chinese New Year’s Eve.

Dumplings

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Sweet and Sour Pork

Sweet and sour pork has a bright orange-red color, and a delicious sweet and sour taste. At the very beginning, there was only sweet and sour pork, but to meet demands, there have been some developments on this dish. Now, the pork can be substituted by other ingredients like chicken, beef or pork ribs.

Sweet and Sour Pork

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Gong Bao Chicken

This is a famous Sichuan-style specialty, popular with both Chinese and foreigners. The major ingredients are diced chicken, dried chili, and fried peanuts. People in Western countries have created a Western-style gong bao chicken, for which the diced chicken is covered with cornstarch, and vegetables, sweet and sour sauce and mashed garlic are added.

Gong Bao Chicken

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Ma Po Tofu

Ma po tofu is one of the most famous dishes in Chuan Cuisine with a history of more than 100 years. Ma describes a spicy and hot taste which comes from pepper powder, one kind of condiment usually used in Chuan Cuisine. The milky tofu is enriched with brownish red ground beef and chopped green onion. It is really a tasty delicacy.

Ma Po Tofu

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Wontons

Since the Tang Dynasty (618–907), it has been a custom for people to eat wontons on the winter solstice. The most versatile shape of a wonton is simple a right triangle, similar to Italian tortellini. Wontons are commonly boiled and served in soup or sometimes deep-fried. The filling of wontons can be minced pork or diced shrimp.

Wontons

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Chow Mein

The “Chow mein” is the Cantonese pronunciation of the Chinese characters above, which means stir-fried noodles. Generally speaking, this stir-fried dish consists of noodles, meat (usually chicken, beef, shrimp, or pork), onions and celery. For making chow mein, the noodles need to be cooked in boiling water for a while. After they becoming cool, then move to the step of stir-frying.

Chow Mein

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Peking Roasted Duck

Peking duck is a famous dish from Beijing, enjoying world fame, and considered as one of China’s national dishes. Peking duck is savored for its thin and crispy skin. The Sliced Peking duck is often eaten with pancakes, sweet bean sauce, or soy with mashed garlic. It is a must-taste dish in Beijing!

Peking Roasted Duck

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Spring Rolls

Spring rolls are a Cantonese dim sum of cylindrical shape. The filling of spring rolls could be vegetables or meat, and the taste could be either sweet or savory. After fillings are wrapped in spring roll wrappers, the next step is frying. Then the spring rolls are given their golden yellow color. It is a dish especially popular in Jiangxi, Jiangsu, Shanghai, Fujian, Guangzhou, Shenzhen, Hong Kong, etc.

Spring Rolls

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Hot-and-Sour Soup

This silky version of the classic Chinese soup includes traditional ingredients like earthy tree ear fungus, tender bamboo shoots and lily buds.

Hot-and-Sour Soup

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Pork-and-Pineapple Fried Rice

Most restaurants make pork fried rice with generic pieces of barbecued meat; you may use both seared ground pork and sweet, aromatic Chinese sausage in your playful version. As an alternative to Chinese sausage – which is now available at many Costco stores – substitute thick matchsticks of lean maple-cured bacon.

Pork-and-Pineapple Fried Rice

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Stir-Fried Chicken with Chinese Cabbage

A simple sauce of garlic, hot pepper, sherry, wine vinegar, and tomato, adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Steamed rice is an ideal accompaniment.

Stir-Fried Chicken with Chinese Cabbage

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General Tso’s Chicken

You will adore this sweet-spicy Chinese-American restaurant staple. The version here is lighter than take-out because the chicken is only lightly coated in cornstarch and is pan-fried rather than deep-fried.

General Tso's Chicken

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Shiitake-and-Scallion Lo Mein

Asian street-food carts sometimes serve food in banana leaves instead of using plates or bowls. Look for them at Asian markets. You can wrap the leaves around silky Chinese noodles.

Shiitake-and-Scallion Lo Mein

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Dim Sums

Small bite-sized rounds stuffed with veggies or meat. Simple and delicious!

Dim Sums

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Shitake Fried Rice with Water Chestnuts

Mushrooms and water chestnuts are used frequently in Chinese cooking. A dish that is fast, filling and flavourful.

Shitake Fried Rice with Water Chestnuts

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