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Classic Chinese Cuisine

The vast spectrum of Chinese cuisine can be generally categorized into eight schools. Use this data set to learn about 40 classic dishes of these eight schools.
a data set by the_gourmet
created June 13, 2017
PictureEnglishSimplified ChineseTraditional ChinesePinyinSchoolDescriptionFeatures
Fuli Roast Chicken符离集烧鸡符離集燒雞fú lí jí shāo jīAnhui CuisineA chicken produced in Fuli Town that is fried and stewed in a special soup for four to six hours.Fat but not greasy; meat will drop off the bone completely if shaken lightly when it is hot.
Fat King Fish in Milk Soup奶汁肥王鱼奶汁肥王魚nǎi zhī féi wáng yúAnhui CuisineA fish soup dish with pork and other ingredients.Soup is thick like milk; fish is tender and fresh.
Snowy Winter Pheasant雪冬山鸡雪冬山雞xuě dōng shān jīAnhui CuisineA pheasant stew cooked with pork belly, pickled vegetables, and winter bamboo shoots.Salty in a tasty way.
Wuwei Smoked Duck无为熏鸭無為熏鴨wú wéi xūn yāAnhui CuisineA duck produced in Wuwei County that is smoked and stewed together with more than 30 spices. Golden skin; combination of the tasty Beijing Roast Duck and the tender Nanjing Duck.
Honeycomb Tofu蜂窝豆腐蜂窩豆腐fēng wō dòu fuAnhui CuisineBraised tofu with small holes (like honeycomb) appearing on the sides served with various meats and vegetables.Interesting apperance and fresh taste.
White Cut Chicken白切鸡白切雞bái qiē jīCantonese CuisineA salt-marinated chicken that is cooked in its entirety in hot water or chicken broth with ginger, usually accompanied by a condiment made by combining finely minced ginger, green onion, salt, and hot peanut oil.Nearly white skin; tender, moist, and flavourful meat.
Clay Pot Rice煲仔饭煲仔飯bāo zǎi fànCantonese CuisineA rice dish consisting of marinated meat (such as pork ribs, Chinese sausages, or salted fish) and vegetables, which are cooked in one pot and drizzled with a flavorful sauce.Rice absorbs all the flavors from the meat and vegetables; Tasty crispy rice.
Char Siu叉烧叉燒chā shāoCantonese CuisineA popular way to flavor and prepare barbecued pork with main ingredients being pork, mixture of honey, five-spice powder, fermented tofu, dark soy sauce, hoisin sauce, and sherry or rice wine.Exterior layer of the meat is dark red with shiny glaze.
Crispy Fried Chicken炸子鸡炸子雞zhà zǐ jīCantonese CuisineDeep fried chicken that is often served with two side dishes: pepper salt and prawn crackers.Extremely crunchy skin, but relatively soft white meat.
Winter Melon Soup冬瓜盅冬瓜盅dōng guā zhōngCantonese CuisineHalf winter melon is used as the container to steam various meat, seafood, and vegetables. Meat absorbs the fresh taste of winter melon, while the winter melon absorbs the flavors of meat and vegetables; thick, fresh, and flavorful soup.
Buddha Jumps Over the Wall佛跳墙佛跳牆fó tiào qiángFujian CuisineIt is a variety of shark fin soup consisting of many ingredients, typically including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, fish maw, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro.Unique name (an allusion to the dish's ability to entice the vegetarian monks from their temples to partake in the meat-based dish); rich taste; usage of various high-quality ingredients.
Tai Chi Prawns太极明虾太極明蝦tài jí míng xiāFujian CuisinePrawns are made to look like the Tai Chi symbols. Unique appearance of Tai Chi symbols.
Lychee Pork荔枝肉荔枝肉lì zhī ròuFujian CuisineA dish consisting of small pieces of deep fried pork and sliced water chestnut served in a sweet and sour sauce.The pork pieces curl up and are stained red, resembling lychee skins, hence the name.
Red Wine Chicken红糟鸡紅糟雞hóng zāo jīFujian CuisineA dish made from braising chicken in red yeast rice.This dish is traditionally served to celebrate birthdays and served with "long life" noodles misua.
Oyster Omelette蚵仔煎蚵仔煎é zǐ jiānFujian CuisineA dish consisting of an omelette with a filling primarily composed of small oysters.Generous proportions; fresh and savory taste.
Mala Chicken麻辣子鸡麻辣子雞má là zǐ jīHunan CuisineStir-fried chicken with spicy and numbing flavor.The meat is crispy outside, but tender inside; golden appearance.
Smoky Flavours Steamed Together腊味合蒸臘味合蒸là wèi hé zhēngHunan CuisineSmoked pork, fish, and chicken are steamed together with other ingrediants in chicken broth. Good combination of salty and sweet flavor; tender and non-greasy.
Chop Bell Pepper Fish Head剁椒鱼头剁椒魚頭duò jiāo yú tóuHunan CuisineFish head and chopped bell pepper are steamed together with sauces.Reddish appearance; spicy and flavorful; fat but not greasy.
Dong'an Chicken东安子鸡東安子雞dōng'ān zǐ jī Hunan CuisineA cold parboiled chicken dish named after the Dong'an county, flavoured with chili peppers, ground sichuan peppercorns, white rice vinegar, scallions, and ginger.The dish has four colors: red, white, green, and yellow; sour and spicy taste.
Sugar Candy Lotus Seeds冰糖湘莲冰糖湘蓮bīng táng xiāng liánHunan CuisineA dessert consisting of steamed lotus seeds in rock sugar syrup and fruits such as longan, pineapples, and cherries. Clear liquid and refreshing taste.
Salted Duck盐水鸭鹽水鴨yán shuǐ yāJiangsu CuisineA local duck dish from Nanjing that requires the duck to be cooked in a pot, pickled, hung to dry, and simmered.Tender white meat; fat but not greasy; fragrant and crispy.
Sweet and Sour Mandarin Fish松鼠桂鱼松鼠桂魚sōng shǔ guì yúJiangsu CuisineFried mandarin fish that is served with a sweet and sour sauce drizzled on top and garnished with a little shrimp meat and dried bamboo shoots.Squirrel-shaped appearance; crispy skin but soft center.
Fireside Broth清汤火方清湯火方qīng tāng huǒ fāngJiangsu CuisineA stew consisting of pieces of rectangular-shaped ham cooked with chicken broth. Clear, fresh chicken broth and tasty ham.
Lion's Head狮子头獅子頭shī zi tóuJiangsu CuisineA dish consisting of large pork meatballs (about 7–10 cm in diameter) stewed with vegetables.Shape of the meatball resembles the head of the lion; fresh and soft flavor.
Duck Wrapped in Shark Fins鸭包鱼翅鴨包魚翅yā bāo yú chìJiangsu CuisineA duck that is stuffed with shark fins, thin slices of ham, mushroom, and winter bamboo shoots.Fresh soup and chewy meat.
Braised Intestines in Brown Sauce九转大肠九轉大腸jiǔ zhuǎn dà chángShandong CuisineFried intestines that are cut into 2 cm long segmants.Good combination of five tastes: sour, sweet, spicy, salty, and fragrant; soft and tender.
Fried Carp with Sweet and Sour Sauce糖醋鲤鱼糖醋鯉魚táng cù lǐ yúShandong CuisineThe Yellow River carp is mixed with flour and starch, fried in the oil, and sprinkled with the brown sause. Fresh and tender in texture; fat and cute in shape; amber or golden color.
Dezhou Grilled Chicken德州扒鸡德州扒雞dé zhōu pá jīShandong CuisineA dish from Dezhou city consisting of a chicken that is deep-fried till it's lightly burned.Lustrous, tender, fleshy, and savory.
Stir-fried Scalloped Pork Kidneys 爆炒腰花爆炒腰花bào chǎo yāo huāShandong CuisineStir-fried prok kidney with light criss-cross cuts on the surface.Fresh, tender, crispy, savory, and non-greasy.
Stir-fried Sea Cucumber with Green Onion葱烧海参蔥燒海參cōng shāo hǎi shēnShandong CuisineA stir-fry dish consisting of sea cucumber, green onion, and other vegetables. Soft and smooth texture; fragnant and fresh taste.
Dandan Noodles担担面擔擔麵dàn dàn miànSichuan CuisineA dish consisting of a spicy sauce containing preserved vegetables, chili oil, Sichuan pepper, minced pork, and scallions served over noodles.Savory marinade; thin noodles; salty and spicy.
Fuqi Feipian夫妻肺片夫妻肺片fūqī fèi piànSichuan CuisineA dish made of thinly sliced beef and beef offal, which is served cold or at room temperature.Unique name (literally "sliced lung by the married couple"); spicy and mouth-numbing.
Mapo Tofu麻婆豆腐麻婆豆腐má pó dòu fǔSichuan CuisineA dish consisting of tofu set in a spicy sauce, along with minced meat (usually pork or beef). Unique name (literally "pockmarked grandma's beancurd"); spicy and mouth-numbing.
Twice Cooked Pork回锅肉回鍋肉huí guō ròuSichuan CuisinePork belly steaks are simmered in water with spices, firmed in the fridge, cut into thin slices, and then returned to a wok and shallow fried in oil along with some vegetables.Fat but not greasy; strong savory taste.
Kung Pao Chicken宫保鸡丁宮保雞丁gōng bǎo jī dīngSichuan CuisineA spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers.Good combination of sweet and spicy flavors; tender chicken and crispy peanuts.
Dongpo Pork东坡肉東坡肉dōng pō ròuZhejiang CuisineA Hangzhou dish made by pan-frying and then red cooking pork belly, which is cut thick and consists equally of fat and lean meat. Mouthfeel is oily but not greasy; the dish is fragrant with wine; named after the famed Song Dynasty poet and gastronome Su Dongpo.
West Lake Fish in Vinegar Gravy西湖醋鱼西湖醋魚xī hú cù yúZhejiang CuisineA dish consisting of a grass carp with a special soup sauce poured on top of it.Tender meat with a slight crab flavor; good combination of sour and sweet taste.
Longjing Prawns龙井虾仁龍井蝦仁lóng jǐng xiā rénZhejiang CuisineRiver prawns are stir-fried over extreme heat with boiling water infused with Longjing tea, tea leaves and Shaoxing wine.Elegant colors (green and white); light and fragrant flavor.
Fish Balls in Clear Soup清汤鱼圆清湯魚圓qīng tāng yú yuánZhejiang CuisineA clay pot soup dish consisting of fish balls, ham, and vegetables. Clear broth, fresh taste, tender texture, and jade-like appearance.
Braised Croaker Soup大汤黄鱼大湯黃魚dà tāng huáng yúZhejiang CuisineA dish consisting of braised croaker, winter bamboo shoots, and pickled vegetables.Thick white soup and chewy meat.
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