Chinese cuisine is highly diverse. Regional variations reflect different cooking styles, ingredients, and dining customs. The Chinese culture has innovated across fields like ceramics, music, literature, martial arts, and visual arts – but its culinary art stands out as outstanding.
Lo Mein and Fried Rice are served in an intimate setting in generous portions.
1. Kung Pao Chicken
Kung Pao Chicken is an authentic Chinese takeout dish with stir-fried chicken, peanuts, and vegetables, perfect for home preparation in under 15 minutes.
A savory-sweet sauce is an explosion of flavors of oyster sauce, soy sauce, rice wine, sugar, ginger, garlic, and Sichuan peppercorns/chili peppers. Other forms of meat may also be substituted instead of chicken for maximum variety!
Create this delicious homemade version lower in sodium and fat than takeout!
2. Chow Mein
Chow Mein is an easy and delicious Chinese dish packed with nutritious vegetables and proteins in an aromatic sauce that brings out their textures and flavors.
This dish offers an ideal blend of savory, umami, and sweet tastes – soy sauce, oyster sauce, and sesame oil all work to add depth. Additionally, sesame oil imparts its distinct nutty character.
Chow Mein recipes require that the noodles, vegetables, and chicken all be stir-fried together until everything has an even texture – this creates a lighter dish overall. Noodles can either be made fresh or dried egg noodles.
3. Hot Pot
Hot pot, also known in Chinese as huo guo, is an immersive dining experience that allows diners to experience all raw vegetables, meats, and seafood accompanied by flavorful broth in a boiling pot. It has proven very popular across China and Taiwan, where all-you-can-eat hot pot restaurants can often be seen on any street corner.
Japanese cuisine is typically enjoyed using chopsticks (for their superior skill and ease in retrieving food) and spoons for scooping out cooked ingredients. You will also require plates for holding various platters of food and bowls for dipping sauces.
4. Spring Rolls
Although both egg rolls and spring rolls are popular appetizers in Asian restaurants, their characteristics differ significantly – the primary difference being that egg rolls are deep-fried while spring rolls can be baked instead.
When making fresh spring rolls, start by filling a large shallow dish or pie plate with 1-2 inches of water and soak one rice paper wrapper at a time until soft enough for use (via eHow).
Add lettuce, carrots, cucumber, herbs, thinly sliced vermicelli noodles, and shrimp pieces into a wrapper and lightly brush a cornstarch slurry on its surface before rolling tightly.
5. Char Siu
Chinese BBQ pork is an exquisitely flavorful treat that perfectly balances sweet, savory, and smoked flavors. Typically roasted on long skewers for optimal results, some chefs add red food coloring for an appetizing appearance.
Chef Tan’s char siu is prepared using rose cooking wine for its floral aroma and bright pink color; red fermented bean curd (nam yu) for the richness of flavor; as well as a premium five-spice powder that imparts both nutty and fragrant notes; the result can be served over rice or filled into dumplings to form “cha siu bao.”
6. Sweet and Sour Pork
Sweet and sour pork is among the most beloved Chinese dishes from fast-food chains or fine dining establishments. This traditional treat boasts sweet-tangy-sweet flavors and crunchy textures for an irresistibly tasty experience!
The sauce for this dish is composed of ketchup (initially created in China), soy sauce, sugar, white vinegar, and cornstarch – ingredients that come together beautifully when stir-fried with onions and pineapple. Vegetables may be added for crunchiness to enhance this deep-fried pork dish that pairs perfectly with rice and other side dishes! Plus, it’s easy enough to create at home!
7. Shrimp with Garlic
Delicious shrimp and tender, crisp vegetables combined in an irresistibly garlicky, rich butter sauce are easily prepared at home in less time than ordering takeout! This meal makes a fantastic weeknight dinner or quick weekend lunch option!
If you want to reduce calories and keep this dish gluten-free, switch the butter for reduced fat or light cream and the soy sauce for something like tamari (made from soybeans instead of grain) or coconut aminos instead of soy sauce.
Cook shrimp with or without its tail attached for maximum visual impact and ease of eating. Leaving it attached adds visual appeal but may make for difficulty when the shrimp has reached an ideal state and has turned white.
8. Beef with Broth
The broth is an aromatic liquid made of bones, meat, vegetables, and herbs, which is used as an essential base for soups, stews, and sauces. A flavorful broth adds depth of flavor that enhances their flavors significantly.
Stock requires longer to cook, producing more decadent flavors than its broth counterpart. A broth should simmer for around one hour, after which any fat should be removed via straining before use.
Shandong cuisine is well known for its thick wheat noodles served with Zhejiang sauce – often served alongside meat, chicken, or vegetables as an appetizer dish.
9. Mushrooms with Garlic
Mushrooms are an extremely versatile ingredient and can be used in numerous dishes. Their mild taste pairs well with any meat, such as steaks, burgers, and chicken; you can even serve them alongside fried rice, pasta, or soup as a side dish!
Start this recipe by lightly rinsing mushrooms under cool water, patting them dry with paper towels, then heating butter and olive oil in a pan over medium-low heat – don’t stir the mushrooms initially to allow a golden crust to form!
10. Seafood with Garlic
Garlic butter sauce is an indulgent dipping solution ideal for cooked seafood like crab, prawns or salmon, pasta, and seared shrimp – and is delicious with roasted or grilled vegetables and steak!
Zhajiangmian, an internationally acclaimed Chinese dish, can be prepared by boiling noodles in oil flavored with garlic, chili peppers and other ingredients – creating an exquisite and exquisitely delicious noodle dish!