Top 10 Most Unique Dishes of Chinese Cuisine

Tanghulu (simplified: 糖葫芦, traditional: 糖葫蘆, Hán Việt: Đường Hồ lô, pinyin: tánghúlu or 冰糖葫芦 - Bingtanghulu), is a traditional Chinese fruit candy coated in syrup and skewered on a bamboo stick, typically around 20 cm long. Originating from northern China, it is now widely found across the country in cities like Beijing, Tianjin, and Shanghai.

Traditionally made with hawthorn fruit, modern variations include a wide range of fruits such as cherry tomatoes, tangerines, strawberries, blueberries, pineapple, kiwi, bananas, and grapes. The candy is commonly coated with a syrupy sugar glaze, but versions with chocolate or sesame coatings also exist.

For many Chinese, especially Beijingers, childhood memories are intertwined with the sweet taste of tanghulu. The sound of vendors calling out while riding bicycles down narrow Beijing streets at dawn, with the red skewers swaying to the rhythm of the bike's wheels, is an iconic image that defines the city.

Baozi (steamed buns) are a type of pastry made from wheat flour dough filled with a variety of fillings, traditionally steamed in Chinese cuisine. They are similar to the classic Chinese mantou. Baozi fillings can include meat and/or vegetables. In Chinese culture, baozi is commonly enjoyed at any time of the day and is often eaten for breakfast.

Common varieties of baozi found in China include: Goubuli baozi (a meat-filled bao from Tianjin, literally meaning 'dog doesn't want it'), Xiaolongbao (small meat-filled bao from Shanghai that contains soup), Shengjianbao (small fried meat-filled bao from Shanghai), Tangbao (large bao from Yangzhou containing soup that you drink before eating the bun), Dou sha bao (sweet red bean paste-filled bao), Lian dong bao (lotus seed paste-filled bao), Naihuangbao (sweet custard-filled bao), and Zhi bao (black sesame paste-filled bao). Among these, the Char Siu Bao stands out.

With a soft wheat flour exterior and a filling of minced pork, Char Siu Bao is steamed to perfection, creating an irresistible aroma that defines this classic dish. If you're traveling to China, this is a must-try dish. Although it's made with simple and inexpensive ingredients, Char Siu Bao leaves a lasting impression on anyone who tastes it. While it is commonly enjoyed as a breakfast snack, it can also be a comforting treat in the afternoon. The dough, made entirely from flour with a hint of leavening agent, gives the bun a fluffy texture, making each bite satisfying.

Wonton Noodles (also known as 'Yun Tun Mian' in Mandarin or 'Wàhn Tān Mìhn' in Cantonese) is a Cantonese noodle dish. The name 'wonton' (餛飩) for this dish wasn't coined until the Tang Dynasty (618–907 AD). It is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, and Thailand. Typically served in a hot broth, it is garnished with leafy vegetables and wontons (dumplings). The leafy greens used are typically kai-lan, also known as Chinese broccoli. Another type of dumpling, known as 'shui jiao' (boiled dumplings), is sometimes served instead of wontons. These wontons often contain shrimp, chicken, or pork, along with spring onions, and some chefs add mushrooms or black fungus.

In Guangzhou and Hong Kong, wonton noodles are often served in a steaming hot soup with shrimp-filled wontons, garnished with leafy vegetables. There are many variations of this popular Cantonese dish, with different toppings and garnishes. For example, the soup and wontons may be served in separate bowls, and the noodles are presented relatively dry, with toppings placed on top and mixed with sauce before dipping them into the soup.

There are four distinct features: First, wontons primarily contain shrimp, with a small amount of minced pork, or no pork at all. Traditional wonton filling consists of 70% shrimp and 30% pork. Second, the noodles are fresh, thin, smooth, and al dente, with a taste and texture that is characteristic of many types of egg noodles when properly cooked. Third, the broth is light brown (made from dried flatfish) and is usually served hot. Finally, chives are used as garnish. The first two features give the dish a wet yet crunchy texture, while the last two add a unique distinction. To ensure perfectly al dente noodles without any unpleasant 'fishy' taste, the cooking process must be followed meticulously. The wontons are cooked first, then placed in the bowl. The noodles are blanched for only 10 seconds, rinsed under cold water, and then placed in the bowl. Hot bouillon is poured over the noodles. The broth should be flavorful but not overpowering, so it complements the delicate taste of the wontons and noodles.

When served, the spoon should be placed at the bottom, with the wontons on top and the noodles placed above. This method prevents the noodles from overcooking if left in the soup for too long, a rule strictly followed by the best wonton noodle establishments. While 'wonton noodles' typically refers to noodles and dumplings served in a hot broth, the dish can also be served 'dry,' as in lo mein, where the wontons are placed on a bed of noodles.

Mapo Tofu, also known as Ma Po Tofu in Vietnam, is a famous dish from Sichuan (China) that has been passed down for centuries. It is often referred to as Sichuan tofu, but its original name, Mapo Tofu, is more intriguing. The name comes from the creator of the dish. According to legend, during the Qing Dynasty, a couple opened a food stall, and one of their specialties was a spicy tofu dish that everyone who visited the stall wanted to try.

The wife, who was also the chef of the restaurant, had a face full of acne scars, so people started calling her 'Mapo' (where 'ma' means pockmarked, and 'po' means woman). Over time, the dish became associated with her name, and it has been known as Mapo Tofu ever since.

The main ingredient in Mapo Tofu is the soft, fragrant Sichuan-style tofu, made from soybeans. The tofu is cut into small cubes and stir-fried with minced meat, which can be either pork or beef.

Another key ingredient is Sichuan-style fermented bean paste, which adds a distinctive flavor to the dish. The dish is also known for its fiery heat, as it uses a generous amount of chili peppers and Sichuan peppercorns, which give it a bold, spicy aroma. The bright red chilies contrasting with the white tofu make Mapo Tofu visually appealing as well as delicious.

Dong Po Braised Pork is a famous Chinese dish named after Su Dong Po, a renowned poet, philosopher, and scholar from the Northern Song Dynasty. He was also known for his passion for cooking, often incorporating food references in his poems. The dish developed in three stages along with Su Dong Po's life: initially in Suzhou, where it was first known as Huizeng Pork, followed by a period when Su Dong Po was exiled to Huangzhou (now Huanggang, Hubei), where he refined the recipe. Ultimately, after returning to Hangzhou, the dish gained widespread recognition across China.

During his time in Hangzhou, Su Dong Po was tasked with managing the city's water supply. West Lake had become clogged with algae, causing severe blockages. Su Dong Po organized thousands of workers to dredge the lake and restore its beauty, transforming it into a water reservoir for agricultural irrigation. To express their gratitude, the local people offered him pork, which he cooked and distributed to every household. The rich, unforgettable flavor of the braised pork became a beloved traditional dish in Hangzhou.

As a mark of respect, the locals named the dish after Su Dong Po. A prominent restaurant owner in Hangzhou, after discussions with chefs, decided to feature Dong Po Braised Pork on the menu, helping the dish reach even greater popularity.

Dong Po Braised Pork is a simple yet flavorful dish, perfect with rice. The pork belly is cut into bite-sized pieces and marinated with soy sauce, dark soy sauce, and Shaoxing wine. The pieces are then fried until golden and slightly crispy. Afterward, the pork is simmered in the marinade for about three hours, resulting in tender, flavorful meat. The dish is often served with steamed white rice and vegetables, making it especially popular during colder seasons.

Yangzhou Fried Rice, also known as 'golden and silver fried rice', is a dish that has transcended the borders of China to become famous worldwide. It's one of the most popular fried rice dishes globally, loved for its delicious taste, affordability, and simplicity in preparation. Almost every Chinese restaurant around the world includes this dish on their menu.

The dish dates back to the Qing Dynasty in 1754. It was named 'Yangzhou Fried Rice' after the region of Yangzhou, but the creation is often attributed to a chef named Yi Bingchu, rather than originating in the city of Yangzhou itself. Yangzhou Fried Rice was initially a homemade dish, made from leftover rice and ingredients from previous meals. The origin of this famous dish is still debated. Some claim it was first made in the Qing Dynasty, while others believe it was introduced in Hong Kong by chefs from Yangzhou. Some sources suggest that Yangzhou Fried Rice, also known as egg fried rice, could be linked to Yang Su, a prominent minister from the Sui Dynasty (581-618), and his favorite dish, Sui Jin Fan (egg fried rice). Today, Yangzhou Fried Rice has become a signature dish in Chinese culinary culture.

The ingredients of Yangzhou Fried Rice are quite diverse. The essential ingredient is, of course, rice, which must be fluffy, smooth, and non-sticky. Chinese BBQ pork adds a distinct sweetness to the dish and is a key ingredient, though some regions may substitute it with pork belly. Other ingredients include carrots, bean sprouts, celery, tofu, peas, eggs, and various meats like shrimp and chicken. The rice is fried with vegetable oil or animal fat to prevent clumping and to give it a fragrant aroma.

Stinky tofu came about by accident, with no intention of creating the dish. Legend has it that it originated during the reign of Emperor Kangxi. A poor scholar, having failed his exams multiple times, stayed in the capital selling tofu to make a living.

His tofu sales were slow, and soon he had excess tofu that he couldn’t throw away. So, he decided to chop the tofu into pieces and salt it in jars. After a few days, the tofu began to ferment, developing a strong odor. However, when the scholar tasted it, he found it surprisingly delicious. From then on, this fermented tofu became popular and is now famous.

There are many ways to enjoy stinky tofu, but the most common is to deep-fry it until crispy, drizzle with chili or soy sauce, and eat. Aside from deep-frying, stinky tofu is also used in soups, stir-fries, and boiled dishes. However, these variations are typically served in specialty stinky tofu shops. The most famous version, often sought by travelers, consists of deep-fried tofu skewered on sticks, dipped in chili sauce, and enjoyed on the street.

Today, stinky tofu is not only popular in China but has also spread to Taiwan and Hong Kong. If you visit these places, don’t miss the opportunity to try a skewer of this infamous delicacy. Just pinch your nose and taste – you'll be amazed at how delicious it is!

Peking Duck is a famous dish from the northeastern region of China, with the best version found in Beijing. The duck used for this dish is the renowned Beijing duck, known for its thin, crispy skin that turns a rich golden color during roasting. The flavor of the duck is rich and indulgent, and it is prepared with special spices, creating a savory taste that is beloved by all. Over time, Peking Duck has become a signature dish of Beijing and a defining element of Chinese cuisine.

A perfectly roasted Peking duck has crisp, reddish-brown skin, with tender, flavorful, and sweet meat. It is traditionally served with pancakes, cucumber, fresh onions, and a special sauce.

When thinking of Chinese cuisine, it’s impossible to forget the mouthwatering Peking Duck. Today, it has spread across the world and is enjoyed globally.

Shrimp dumplings originated in Chaozhou and are a type of dumpling with a soft, chewy, translucent white wrapper filled with a delicate pink shrimp mixture, often garnished with green onions for added color and flavor. Vegetarian versions of these dumplings are also popular, made with finely chopped mushrooms and various vegetables that are just as flavorful. In China, shrimp dumplings are a traditional dim sum dish enjoyed during family meals and celebrations. They are also a common light meal for breakfast, providing a nutritious start to the day. This dish is an essential part of Chinese culinary culture and a must-try delicacy for visitors to China. You can find them at upscale restaurants, street food vendors, and night markets.

As the dish spread, it also made its way into Vietnam, where it was adapted to suit local tastes. In Vietnam, shrimp dumplings remain light and easy to eat, without being greasy, and the delicate pink shrimp filling and translucent wrapper make for an even more appetizing dish. Though small, these dumplings require great care to make, especially when preparing the dough.

For the Chinese, shrimp dumplings are a cherished traditional food, especially popular during the Lunar New Year. The dish symbolizes good fortune and family unity. The main ingredients are a blend of two types of rice: white rice and sticky rice. According to Chinese beliefs, these two types of rice bring good luck. Many business people also associate eating these dumplings with success and prosperity, believing it can help them achieve their goals and advance in their careers.

Renowned for its bold, fiery flavors, Sichuan cuisine is one of the eight iconic culinary traditions of China, with hot pot being the heart and soul of its food culture. Sichuan boasts a rich, diverse heritage, and its cuisine is considered a prime example. Known for its vibrant array of flavors and aromas, the defining characteristic of Sichuan food is its spice. In 2012, Chengdu, the capital of Sichuan, was named a UNESCO City of Gastronomy, the second city in the world and the first in Asia to receive this recognition. In 2015, *The Telegraph* listed Chengdu as a must-visit destination for food enthusiasts in Asia, emphasizing the region’s signature spicy hot pot that everyone should experience at least once. This highlights the immense cultural significance of food in the region.

In China, where winters tend to be colder, especially in the central and western regions, people often add spicy ingredients to their dishes to warm up and improve health. Sichuan, with its higher humidity and colder winters, is especially known for its spicier dishes. The distinctive heat of Sichuan hot pot comes not only from chili peppers, ginger, and garlic but also from peppercorns, various herbs, and tingly spices. The result is a hot pot broth that offers a unique, intense flavor, one that is both fiery and fragrant, unlike anything you can find elsewhere. The dish is further enhanced by a range of ingredients and meticulous preparation, creating a memorable and captivating flavor that leaves a lasting impression.

Over the years, Sichuan hot pot has spread across China and beyond, becoming a symbol of Chinese culinary culture. Today, it can be found in many regions worldwide, including Vietnam, continuing to represent the soul of Sichuan cuisine.