Shumai, literally translated as to cook and sell, is a staple of dim sum cuisine consisting of an open-topped dumpling filled with steamed ground pork, and sometimes finely chopped shrimp or Chinese black mushrooms. When it’s cooked, shumai is often garnished with a single pea, a fish egg, or […]
Zhajiangmian is a Beijing specialty consisting of wheat noodles in soybean sauce and vegetables such as summer radish and sliced cucumbers. The sauce is usually made by cooking ground pork or beef in combination with fermented soybean paste. There is also a vegetarian version of the dish that substitutes […]
Har gow is a Cantonese dumpling characterized by a delicate, translucent wrapper enveloped around a shrimp filling. The dish was created out of necessity when the owner of a small, family-style teahouse from Guangzhou came up with an idea to buy the shrimp from local fishermen and use it […]
Traditional dan dan noodles are a true classic of Chinese cuisine. The star of the dish is a spicy sauce served with the noodles. Made with chili oil, preserved vegetables, Sichuan peppercorn, and sometimes sesame or peanut paste, the sauce bursts in heat and complex flavors.
Originally a Chinese dish from the region of Hunan, orange chicken quickly became Americanized and served in numerous North American fast-food restaurants. It is a dish consisting of battered chicken that is fried with sweet and sour orange and chili sauce. In the United States, a chain restaurant called Panda […]
One of the most famous Chinese desserts is the classic egg tart, a delicious pastry consisting of a flaky outer shell with a creamy, but firm egg custard in the center. The origin of this traditional Chinese dessert is vague. It is believed that it grew out of Chinese […]
General Tso’s chicken is a Chinese-American sweet and spicy dish consisting of chicken dices that are first deep-fried, then stir-fried together with ginger, garlic, scallions, and hot chili peppers in a sauce made from sugar, soy sauce, rice vinegar, and rice wine. Although named after General Tso Tsungtang, the […]
Another classic of Chinese cuisine, Guangdongese lo mein or laomian (lit. stirred noodles) refers to any kind of dish made with separately boiled wheat and egg noodles which are then tossed in a savory sauce and mixed with various stir-fried vegetables or meats. When cooked properly, lo mein should […]
Twice cooked pork is a Sichuan specialty prepared by cooking fatty pork leg or belly (with the skin intact) in two different ways. Pork is first simmered in a pot and cooled in the refrigerator in order for the meat and fat to firm up. After that, the meat […]
Cha siu bao are popular Chinese pork roast buns. Whether steamed or baked, they are always filled with a sweet and spicy grilled pork filling. Steamed varieties are delicate and soft, with a snowy white color, while baked chao siu bao have a light golden color and are usually […]
