Chinese Dishes
Xiao Long Bao
Delicate steamed soup dumplings filled with pork and rich gelatinous broth — Shanghai's greatest contribution to world c...
Peking Duck
China's national dish — lacquered whole duck roasted until the skin is impossibly crispy, served with mandarin pancakes,...
Hot Pot
A bubbling split pot of spicy Sichuan and mild broths for cooking paper-thin meats, vegetables and dumplings at the tabl...
Red Braised Pork
Mao Zedong's favourite dish — pork belly slow-braised in soy, Shaoxing wine and rock sugar until impossibly tender and g...
Chinese Chow Mein
Stir-fried noodles with crisp vegetables and meat in a savory soy-based sauce.
Chinese Fried Rice
Wok-tossed rice with egg, vegetables, and your choice of meat, finished in high heat.
Dim Sum
The Cantonese tradition of small plates — har gow, siu mai, char siu bao and cheung fun served with jasmine tea.
Dan Dan Noodles
Chengdu's iconic street noodles — wheat noodles in a spicy, numbing sauce of sesame paste, chilli oil, Sichuan pepper an...
Kung Pao Chicken
A Sichuan classic — diced chicken stir-fried with peanuts, dried chillies and the signature mouth-numbing Sichuan pepper...
Char Siu
Cantonese BBQ pork glazed with honey and hoisin, roasted until caramelised, sticky and slightly charred at the edges.
Mapo Tofu
Silky tofu in a fiery, numbing Sichuan sauce with ground pork, Pixian doubanjiang and Sichuan peppercorns.
Chinese Spring Rolls
Crisp fried rolls filled with vegetables and sometimes meat, wrapped in thin pastry.
Wonton Noodle Soup
Silky pork and prawn wontons in a clear, deeply flavoured Hong Kong-style broth with thin egg noodles.
Sweet and Sour Pork
Crispy fried pork tossed in a glossy, tangy-sweet sauce with pineapple and pepper.
Help build Chinese cuisine on What To Eat
What To Eat is community-built. If you know Chinese food — dishes we've missed, better descriptions or authentic recipes — we want your knowledge.
© 2025 What To Eat · hello@whattoeat.world