Joanna James
After thousands of years of perfecting the art of cooking, Chinese cuisine is left with some of the most exquisite and complex dishes in the world. Much like their influence in art, architecture, philosophy and religion, China’s food culture continues to enthral the world. Let’s dig into some of the most popular Chinese dishes.
Kung Pao Chicken is arguably the most popular Chinese dish in the world. Even American sitcoms refer to this beloved dish. Originating from Sichuan cuisine this quintessential chicken dish is ubiquitous, so much so you can find it at street food stalls, ritzy restaurants and even in restaurants in serviced apartments in Beijing such as the places offered by DiscoverASR. Kung Pao Chicken is stir-fried chicken with crunchy peanuts, succulent vegetables and zesty chilli peppers.
A staple dish in Western China, sweet and sour pork revolves around the key ingredient - deep-fried pork. This is then stir-fried in a sweet and sour sauce made with a blend of ketchup, vinegar, sugar and soy sauce. Some love to add pineapples, green peppers and onions to the dish. The sweet, sour, and spicy flavours combine to make the fried pork entice taste buds with every bite.
A legacy of the powerful Ming Dynasty, Peking roast duck is a delicacy. Chefs season duck well before oven-roasting the bird. Peking duck comes to the table right out of the oven, crisp, golden-brazed and flavoursome. A side of spring onions, sweet bean sauce and cucumber make the crispy duck extra appetizing.
The real deal for spicy food lovers, mapo tofu is hot, spicy and tantalizing. They season the tofu in a spicy sauce before simmering it in a rich bean paste along with beef, roasted chilli and a few tongue-numbing, hot Sichuan peppercorns. Mapo tofu delights food lovers with its peppery appeal.
A dependable dish that most Chinese love, chow mein is stir-fried noodles served with sautéed tofu, vegetables and meat. The secret to a great chow mein is in the sauce. They mix soy sauce, oyster sauce, sesame oil and sugar with a bit of cornstarch as a thickening agent to concoct the delightful sauce. The slippery noodles taste heavenly when bathed in the sauce, while chunks of tofu and crispy veggies enhance the textural delight.
Also known as a steamboat, Chinese hot pot is a slow-cooked classic. They simmer a rich, warm soup stock, and bring it to the table to cook away with a myriad of raw ingredients. The raw ingredients are often succulent meat, fresh vegetables, tofu, seafood and starches. They cube or slice the ingredients into bite-sized pieces for quick cooking. Hot pot meals were once traditional at elite banquets. Today, it is a bonding meal within families or close-knit friends.
The ideal side dish, spring rolls are crunchy, fresh, succulent and packed with flavour. These fried, savoury rolls are usually filled with cabbages, other veggies and meat. Spring rolls often come with sweet and sour dipping sauce.
Once a comfort dish in Northern China, wontons are served in a rich chicken broth garnished with green onions. The wontons are dumplings coated in egg yolk wrappings and filled with savoury meat or seafood. The wontons are steamed before being submerged in the soup. This particular bowl of warmth can comfort a sore head or heart.
Cooked with care in five-spice powder, red yeast and natural honey, char Siu is often fire-roasted. The beautiful mélange of sweet, sour and spicy kick in the slightly burnt pork satisfies even the most discerning of taste buds with every bite.
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