Top 10 Must-Try Delicious Chinese Dishes

When you visit the rich and beautiful land of China, you must try this dish. Kung Pao Chicken appears in China as a unique specialty that cannot be found anywhere else. Although it is made from chicken meat like many other chicken dishes, it has a unique charm compared to others. Its uniqueness lies not only in the tender chicken meat but also in the spicy taste of chili combined with the aroma of peanuts. However, above all, the rich flavor in each piece of well-marinated meat, along with the distinctive tongue-numbing spicy sauce, is the highlight of the dish. It makes diners ecstatic and quickly addicted to the sensation of sweating while enjoying the legendary Kung Pao Chicken. Nowadays, Kung Pao Chicken is not only made from chicken meat but also from other meats such as pork, beef, or seafood. However, chicken meat is still considered the best ingredient.

Kung Pao Chicken in China is prepared very simply, with its own recipe. It's just a spicy chicken dish, so it shouldn't be too complicated, right? However, to make the best and most flavorful Kung Pao Chicken, you need to know how to season it so that the meat absorbs all the flavors, and each piece of chicken remains tender and delicious when cooked. The accompanying sauce is also quite important, so you need to adjust it accordingly. Believe that this incredibly flavorful and enticing traditional dish will captivate you.

If you come to the beautiful land of Sichuan, China, besides the Kung Pao chicken, you should also enjoy the Sichuan tofu dish. This dish has been around since the time of the Qing Dynasty emperors. It was invented by a restaurant owner in Chengdu. When you hear the name of this dish, you probably recognize the main ingredients. The main ingredients are young tofu and minced meat. It's prepared very simply: Marinate the meat with a little cooking oil and soy sauce for about 20 minutes to let it soak evenly. Cut the tofu into bite-sized pieces. Stir-fry garlic and chili with spicy bean paste. Stir-fry until the sauce turns a vibrant red color. Add the minced meat and stir-fry until cooked. Pour in the broth and season with spices. Then add the tofu, and a little pre-made cornstarch slurry to thicken the sauce. Serve hot.

In addition to young tofu, this dish is cooked with minced meat and some characteristic spices of the Sichuan region. At first glance, it looks very simple and common, but the spicy tofu stir-fry with its rich and warm flavor immediately earns a deserving place in the Sichuan culinary scene, as it perfectly complements the region's year-round chilly climate. Once you've tasted this dish, you won't forget its spicy heat.

Especially when eaten with rice, it can be said that no dish compares. Originally a common dish in daily meals, Sichuan tofu has demonstrated a harmonious and delicate combination in form, texture, and flavor, elevating a normal spicy dish into a symphony of taste, worthy of being a national dish of China.

When it comes to the most delicious dishes of China, one cannot overlook the renowned sweet and sour pork. Sweet and sour pork stir-fry is a famous dish among the people of Guangdong, China. This dish originated from the Qing Dynasty. The meat is marinated with rich sweet and sour flavors, coupled with crispy bell peppers and a savory sauce, making it irresistibly tasty. The main ingredients of this dish are very familiar and simple, including pork, egg whites, which are fried carefully with pineapple, fresh bell peppers, and onions. The flavorful sweet and sour sauce is made from tomatoes, vinegar, starch, a dash of wine, salt, sugar, and cilantro.

The sweet and sour pork dish has an enticing bright orange color when finished, with a perfectly balanced sweet and sour taste that pleases the palate, leaving diners craving for more. Moreover, according to Chinese culture, sweet and sour pork symbolizes hope for a family with many offspring and prosperity. Truly unforgettable, this dish is a culinary pride, a masterpiece that China offers to the world. With its rich and palatable flavor, this dish has captivated the hearts of many foreign diners who come to indulge. If you have the opportunity to visit China, don't miss out on this famous and delicious dish!

Steamed buns have been around for a long time and have become one of the frequently featured dishes in a series of historical costume dramas about China's history. With a history of more than 1,800 years, steamed buns are a popular traditional dish widely consumed in northern China. On Chinese New Year's Eve, people also often eat the traditional dish of steamed buns. This dish looks simple both in appearance and in preparation. The bun shell is made from carefully kneaded white flour enclosing a filling of minced meat along with various vegetables and seasonings. In China, the filling of steamed buns typically consists of marinated minced meat called 'char siu,' and in some regions, seafood fillings are also used. Additionally, Chinese steamed buns come in many different varieties and are extremely diverse, such as cabbage filling, beef filling, and so on.

Usually, people eat steamed buns while they are still hot and steamy. Nowadays, this Chinese dish has undergone many variations such as fried buns or adding colors to the bun shell, etc. For those who have visited the populous country without trying steamed buns, it is indeed regrettable because this dish has an incredibly appealing and distinctive flavor. Chinese people eat them anytime, anywhere, from daily meals to grand feasts, from ordinary eateries to luxurious restaurants. With their talent and great creativity, they have created many delicious varieties of steamed buns with completely different characteristics. Even if you have eaten plenty of steamed buns in Vietnam, don't miss the opportunity to taste Chinese steamed buns during your trip to experience the difference.

If you've watched many historical Chinese dramas, you may have noticed the appearance of a dish called 'Wonton'. Alongside steamed buns, wonton is also one of the long-standing Chinese dishes. The origin of wonton is believed to be from Guangdong with its cute triangular shape. To make such wontons, you'll need ingredients like: Meat, finely chopped herbs, and seafood. These ingredients are mixed together and wrapped in pre-kneaded flour. There are usually two ways to enjoy wonton: steamed wonton and deep-fried wonton served with a dipping sauce or alongside noodles, which is also delicious. Chinese wontons are similar to Vietnamese dumplings, both having a triangular shape and served with chili sauce or other condiments.

Many people often mistake that wontons and dumplings are the same, but in reality, they are quite different. While dumplings have a translucent white outer layer and are usually steamed and served with soup or broth, wontons are fried to perfection, making them incredibly fragrant and delicious.

This dish originated from the Qing Dynasty of China in 1754. This fried rice is named Yangzhou because it's named after the Yangzhou region, rumored to be created by Mr. Yi Binh Shu of the Qing Dynasty, but this dish does not originate from the city of Yangzhou. It can be said that this is the most popular dish in China and can be found in every Chinese cuisine restaurant. The ingredients for this fried rice are quite diverse. First and foremost is rice. The rice used for this fried rice must be soft, smooth, not mushy, and not sticky. Chinese BBQ pork, with its special subtle sweetness, is another indispensable ingredient in this fried rice dish. However, in some places, pork leg meat is used instead of Chinese BBQ pork. In addition to that, there must be carrots, peas, celery, tofu, green beans, eggs, and some types of meat like shrimp, chicken. The rice is fried in vegetable oil or animal fat to prevent the rice grains from sticking and to make them fragrant. Eggs give the rice a shiny yellow color. The brownish-yellow color and a little saltiness are created by soy sauce. Adding pepper and sauce, the rice will have a pleasantly spicy and rich flavor. Onions and garlic enhance the already enticing aroma. Additionally, you can also add sea cucumber, green beans, chives, and pork leg according to your preference to make the fried rice more appealing and nutritious.

It's the harmonious combination of ingredients in Yangzhou Fried Rice that makes the dish not only delicious but also visually appealing. To prevent the dish from becoming dry or overwhelming, diners can pair it with sliced cucumbers, tomatoes, or other salads. Adding a little sesame oil or chili sauce will make the dish much tastier. Enjoy it while it's still hot to fully appreciate the unique delicious flavor of Yangzhou Fried Rice.

If you have the chance to visit the land of Beijing, you can't miss out on the roast duck - one of the most delicious dishes in the capital city of China. This is also a dish that makes Chinese cuisine even more special. Beijing Roast Duck is a famous specialty dish in Northeast China, especially in the city of Beijing.

The origin of this dish may be traced back to the Yuan Dynasty to the early 15th century, and it has been favored by the emperors of the Ming Dynasty. Beijing Roast Duck, along with the 'Peking Opera,' is proudly considered a hallmark of Beijing's cultural heritage when referring to the capital city's culture to foreigners. To create a dish that delights diners from all over the world, the Chinese have been meticulous in obtaining the famous recipe for this Beijing Roast Duck.

The first step is to select the ingredients: the ducks used for this dish must be a breed raised in Beijing. All these ducks are raised manually and have their own nutritional regimen with a mixture of soy milk. After selecting the good fat ducks, ensuring the roasting standards, attention is then focused on the process of preparing the dish Beijing Roast Duck with the secret of making it crispy, fatty, and eye-catching red. All are based on strict traditional formulas to obtain a delicious and attractive dish. There are two types of dipping sauce for Beijing Roast Duck: One is the traditional type made from ground beans, namely fermented soybeans or soybeans fermented and crushed with garlic. The other type of dipping sauce is prepared by mixing ground garlic, a little sesame oil, and a little liquid soy sauce. Beijing Roast Duck has long been a famous dish worldwide and is very representative of Chinese cuisine. With its thin, crispy skin, tender white meat when dipped in a special sauce made from sweet beans, western garlic, and soybeans, this Beijing Roast Duck dish will surely captivate your taste buds.

'Buddha Jumps Over the Wall' is a delicious and highly renowned dish from Fujian, China, with a history of over 200 years. Since its inception, 'Buddha Jumps Over the Wall' has always ranked among the top in the list of exquisite dishes in Chinese cuisine. The first attraction of this dish is the abundant use of rare, nutritious ingredients and the meticulous, elaborate cooking process it requires. To prepare 'Buddha Jumps Over the Wall,' Chinese chefs utilize up to 18 types of premium ingredients such as abalone, shark fin, sea cucumber, ginseng, scallops, along with other ingredients like chicken, pork tendons, mushrooms, and eggs.

In addition to the high-quality ingredients, to create the unique flavor of this dish, chefs use 12 different types of spices because if any flavor is missing, the dish will lose its taste and aroma. Then, all the ingredients are placed in a carefully sealed clay pot and stewed over low heat for about 5 - 6 hours. During the stewing process, the irresistible aroma of 'Buddha Jumps Over the Wall' fills the air, and the name 'Buddha Jumps Over the Wall' derives from this irresistible aroma of the dish.

Longevity noodles have been around for about 300 years in Nam Son village, Jiangxi province. True to its name, this dish carries a deeply meaningful message symbolizing health and wishes for longevity on auspicious occasions like the Lunar New Year or birthdays.

Longevity noodles are prepared with a special broth, often served with roasted duck, char siu pork, or shrimp, or enjoyed on their own. Whichever way you have them, you'll taste the distinct, delicious flavor. When eating, the Chinese often add a chicken egg to the noodles, as eggs are round and symbolize completeness. Some also say that chicken eggs symbolize life.

Sichuan Province boasts a rich and diverse cultural heritage, with its culinary culture being particularly emblematic. Sichuan cuisine is known for its vibrant colors, aromas, and flavors, but most notably, its spiciness. The spicy taste of Sichuan cuisine is the essence that defines each dish's brand, but don't just think of chili peppers! Because the spicy flavor in Sichuan dishes also comes from peppercorns, Sichuan pepper flowers. Not simply regarded as seasonings, chili peppers, peppercorns, and pepper flowers are also primary ingredients meticulously processed to infuse soul into hundreds of world-renowned dishes.

Especially, not only using pork bones and chicken bones for a sweet broth, in a Sichuan hotpot, there must also be beef bones grilled over red coal to give off the characteristic aroma. The broth must be simmered for many hours, and the ingredients must be stir-fried until fragrant and spicy. Hence, it's evident that making a delicious Sichuan hotpot is no easy feat.