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Traditional Chinese Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo
A variant of hot pot of Northeast China origin. Its main ingredients are pickled Napa cabbage, cooked pork belly and other meats, and other typical dishes include leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is usually eaten with a dipping sauce. Peking barbecue.
Malatang (simplified Chinese: 麻辣烫; traditional Chinese: 麻辣燙; pinyin: málàtàng; lit. 'numb spicy hot') is a common type of Chinese street food. [1] It originated in Sichuan, China, but it differs mainly from the Sichuanese version in that the Sichuanese version is more similar to what in northern China would be described as hot pot.
Southern Min. Hokkien POJ. chian-péng. Jianbing (simplified Chinese: 煎饼; traditional Chinese: 煎餅; pinyin: jiānbǐng; lit. ' pan-fried bing ') is a traditional Chinese street food similar to crêpes. It is a type of bing generally eaten for breakfast and hailed as "one of China's most popular street breakfasts."
Xiaochi (Chinese: 小吃; pinyin: xiǎochī; Wade–Giles: hsiao3ch'ih1; lit. 'small eats') [1] is an important category of Chinese street food, commonly found in Chinese populated communities around the world. Xiaochi are substantial snacks, which can be eaten together or with more substantial dishes like the Spanish tapas or Middle Eastern ...
Shaokao (traditional Chinese: 燒烤; simplified Chinese: 烧烤; pinyin: shāo kǎo), also romanized as shao kao, is the Chinese translation of "barbecue". Chinese variants of the practice constitute a significant aspect of Chinese cuisine. [1] In China, it is predominantly found on busy Chinese streets and night markets as a street food sold ...
Roujiamo is considered the Chinese equivalent to the Western hamburger and meat sandwiches. [ 5 ] [ 3 ] Roujiamo is considered to be one of the world's oldest types of hamburgers, since the bread or the "mo" dates back to the Qin dynasty (221–206 BC) and the meat to the Zhou dynasty (1045–256 BC). [ 3 ]
Shanghai cuisine is characterized by its use of soy sauce, which gives dishes a red and shiny appearance. Both dark soy sauce and regular soy sauce are used in Shanghai cooking. Dark soy sauce creates a dark amber color in dishes, while regular soy sauce enhances the flavor. The four classic words used to describe Shanghai food are ...