Chinese National Foods
The Chinese National Foods originate from various provinces of this large country. The most popular Chinese foods come from Sichuan, Shandong, Jiangsu and Guangdong (Cantonese) cuisines. The cooking styles of these regions are distinctive from one another due to climate, geography, history, cooking techniques and lifestyle. The same is reflected in the variety of popular chinese foods, which are making a mark across the world today.
The Most Popular Chinese National foods
Peking Duck or Peking Roast Duck is undoubtedly the most famous Chinese dish from Beijing. It is an imperial era specialty, and is considered as the number one Chinese national food. In the authentic version of this prized dish mostly the skin and little meat is sliced in front of the dinners and served by the cook. Specially bred ducks are prepared and roasted by skilled cooks. Traditional roast duck is served with pancakes, spring onions, and hoisin sauce or sweet bean sauce.
Popiah is a Fujian/Chaozhou-style fresh spring roll. It is a paper thin, soft crepe or pancake made from wheat flour, eaten in accompaniment with a sweet sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried vegetables like turnip, jicama, bean sprouts, lettuce, carrots and other ingredients like pork, Chinese sausage, fried tofu, peanuts, fried shallots, shredded omelette, shrimp or crab meat. Seaweed is often included in the Xiamen versions.
Fried Rice - made from steamed rice stir-fried in a wok with other ingredients such as eggs, vegetables and various kinds of meat and seafood flavored with soy sauce, oyster sauce, and spices. There are many popular varieties of fried rice, each with its own specific list of ingredients, Yangchow or Yangzhou being the most famous.
Dumplings are a symbol of traditional Chinese culture. There are a variety of Chinese dumplings eaten as a staple by the locals and famous across the world. Common Chinese dumplings are Jiaozi (steamed or boiled dumplings), Wonton (sphere-shaped dumplings usually served boiled in broth or deep-fried) Guotie (fried jiaozi dumplings) Xiao Long Bao (soup dumplings) Dim sum(a staple of Cantonese cuisine) Zongzi (glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling)
Noodles are a staple in Chinese cuisine and indeed a Chinese national food. There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China. Common types are La mian (hand-pulled noodles from which ramen was derived), Lo mein (wheat flour noodles that are stir fried with sliced vegetables and/or meats and other seasonings), Misua (thin, salted wheat noodles, caramelized), Mee pok (flat noodles), and Yi mein (fried wheat flour noodles)
HuÇ guÅ or hot pot is a Chinese fondue or steamboat and refers to varieties of stew, consisting simmering stock in a metal pot into which ingredients are placed and are cooked at the table itself. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce.
Fo tiao qiang also popularly called Buddha Jumps Over The Wall, is a variety of shark fin soup in Cantonese and Fujian cuisine. The dish has been regarded as a Chinese delicacy and a Chinese national food. It is known for its rich taste, usage of many exotic ingredients and intricate manner of cooking.
Baozi is a type of steamed, filled bun or bread-like (i.e. made with yeast) item considered as a Chinese national food. There are many variations based on the fillings and the preparations. Baozi can be filled with meat and/or vegetarian fillings and can be both savory and sweet.
Mantou is the Chinese steamed bun/bread, made from wheat without any fillings. Popular variation is the deep fried mantou dip in sweetened condensed milk.
Tea egg is a typical Chinese savory snack sold by street vendors in most Chinese communities throughout the world. These are eggs hardboiled in soy sauce with spices and herbs. Variations are the Soy eggs and Century eggs. These are a traditional Chinese treat.
Mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn. These are round or rectangular pastries, with a thick filling made from lotus seed paste. Mooncakes are usually eaten as a snack accompanying the Chinese tea.
These are some of the most common chinese national foods that are symbolic of the traditional Chinese culture and are popular among Chinese communities all over the world.