Chinese cuisine/Catalogs

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An informational catalog, or several catalogs, about Chinese cuisine.

This is a list of well-known dishes in Chinese cuisine, in alphabetical order.

English Name Chinese Name Restaurant Name(s) Description
Almond Pressed Duck Wor-Shu Chun Op Mandarin Duck Duck steamed, shredded, pressed, deep-fried; a labor-intensive dish rarely seen these days
Beijing Duck Beijing kaoya 北京烤鸭 Peking Duck Roasted duck served with hoisin sauce and spring onions and eaten by wrapping in thin pancakes known as jian bing.
Baijiu 白酒 Maotai (or Moutai) is the best-known Distilled spirit made from sorghum or rice though other grains such as wheat, barley or millet may be used. Typically 40-60% alcohol with a clear appearance. Usually drunk in small glasses similar to shot glasses.
Black fish in chili oil shui zhu yu 水煮鱼 Boiled Black fish served on top of a bead of bean sprouts and drowned in chili oil. Usually, it is brought to the table with a large number of dried chilies and spices floating on top of the oil. However, these are removed prior to eating. A speciality of Sichuan province.
Cha Siu Baau Simplified: 叉烧包
Traditional: 叉燒包
Pinyin: chāshāobāo
A type of baozi (steamed bun) that is typical of Hong Kong cuisine. It is unusual in that it uses both yeast and baking soda as leavening agents. This produces a very light spongy bread. The bread is stuffed, usually with meat or vegetables, prior to cooking.
Chicken with cashew nuts yao guo ji ding 腰果鸡丁 Stir-fried chicken with cashew nuts and gravy.
Curry Gali 咖喱 A spicy dish made with stir-fried vegetables, stewed meat, and stock thickened with cornstarch. "Since the Chinese began using the combination of spices that is called curry powder at the turn of the [20th] century, the small line of Chinese curry dishes has become so Chinese that it is doubtful Indians would recognize its origin." [1]
Spicy tofu Mala dofu 麻辣豆腐 Fried bean curd with chili and Szechuan peppercorns
Beef and tofu Mapo dofu 麻婆豆腐 Fried bean curd with minced beef in a spicy sauce
Hot pot Huo guo 火锅 A large pot of soup is placed over a heater in the center of the table. A variety of thinly sliced meats and vegetables such as bai cai and noodles made form sweet potatoes. are placed into the pot and cooked a few at a time. Also cold tofu chunks, tofu skin and solidified ducks blood are common additions.
Jian bing 煎饼 Thin pancakes made from flour and egg cooked on a griddle. Usually wrapped round other dishes such as Beijing duck, suan cai or shredded potato or shredded fried pork.
jiang dun yun tu pai 酱炖芸土排 Green beans and potatoes in a brown sauce with pork
Kung Pao chicken gong bao ji ding 宫保鸡丁
Mooncake yuèbĭng 月饼 A small pastry pie filled with a verity of stuffings. Traditionally eaten around the Mid-Autumn Festival.
Noodles—see Alkaline pasta Many dishes such as Lo mein and Chow mein are made with noodles
Potatoes with pork tu dou rou si 土豆肉丝
Spring rolls chun bing 春饼
Steamed dumplings Jiaozir 饺子 Har Gow, Siu Mai Pasta-like dough filled with various stuffing and cooked by steaming.
Steamed bread Mantou 馒头 Yeast-leavened bread cooked by steaming rather than baking.
Steamed buns Baozir 包子 Yeasted-dough filled with various stuffing such as pork or bean paste and cooked by steaming.
Sweet and sour pork gou bao rou 锅包肉 Deep-fried pork, usually in a batter, coated with a sweet sauce made from soy sauce, pureed tomatoes, sugar, and vinegar. Various fruits and vegetables are added in the western variation of this dish.
Tomato and egg xi hong shi chao ji dan 西红柿炒鸡蛋 Whisked egg stir-fried with chopped tomatoes.
Wontons hun dun 馄顿 Small boiled dumplings stuffed with various meats and a few finly chopped vegetables served in a soup made form chicken broth and herbs.


  1. Kuo, page 356


The Key to Chinese Cooking, Irene Kuo, Alfred A. Knopf, New York, 1980 — the Chinese equivalent of Julia Child's Mastering the Art of French Cooking, by the same publisher