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Chinese cuisine |
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This is a list of Chinese dishes in Chinese cuisine.
- 1Dishes by ingredient
- 1.1Grain-based dishes
- 2Dishes by cooking method
- 3Dishes by region
Dishes by ingredient[edit]
Grain-based dishes[edit]
Noodles[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Chinese noodles | 麵條 | 面条 | miàntiáo | plain noodles; an essential ingredient and staple in Chinese cuisine | |
Chow mein | 炒麵 | 炒面 | chǎomiàn | stir-fried noodles | |
Noodle soup | 湯麵 | 汤面 | tāngmiàn | noodles with soup | |
Zhajiangmian | 炸醬麵 | 炸酱面 | zhájiàngmiàn | noodles mixed with sauce | |
Lamian | 拉麵 | 拉面 | lāmiàn | pulled noodles,hand-made at spot |
Chinese Food Images free. download full
Rice[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin |
---|---|---|---|---|
White rice | 米飯 | 米饭 | mǐfàn | |
Fried Rice | 炒飯 | 炒饭 | chǎofàn |
Pork-based dishes[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Braised pork | 東坡肉 | 东坡肉 | Dōngpō ròu | ||
Sweet and sour pork | 咕咾肉 | 咕咾肉 | gǔlǎoròu | ||
Twice cooked pork | 回鍋肉 | 回锅肉 | huíguōròu | ||
Char siu | 叉燒 | 叉烧 | chāshāo | Chinese barbecued pork |
Poultry-based dishes[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Century egg | 皮蛋 | 皮蛋 | pi dan | A famous snack in parts of China | |
Kung Pao chicken | 宮保雞丁 | 宫保鸡丁 | gōngbǎo jīdīng | ||
Peking Duck | 北京烤鴨 | 北京烤鸭 | Běijīng kǎoyā | the trademark dish of Beijing | |
Soy egg | 滷蛋 | 卤蛋 | lǔdàn | hard boiled egg marinated in sweet soy sauce over the course of a few days or hours | |
Tea egg | 茶葉蛋 | 茶叶蛋 | cháyèdàn | ||
Fujian red wine chicken | 福建紅酒雞 | 福建红酒鸡 | hóngzāojī | a traditional dish of northern Fujian cuisine which is made from braising chicken in red yeast rice. |
Vegetable-based dishes[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Buddha's delight | 羅漢齋 | 罗汉斋 | luóhàn zhāi | a vegetarian dish popular among Buddhists | |
Pickled vegetables | 醬菜 | 酱菜 | jiàngcài | various vegetables or fruits that have been fermented by pickling with salt and brine, or marinated in mixtures based on soy sauce or savory bean pastes |
Dishes by cooking method[edit]
English | Image | 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 | several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ingredients. | |
Stir frying | 炒 / 爆 | 炒 / 爆 | chǎo / bào | two fast Chinese cooking techniques. |
Dumplings[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Baozi | 包子 | 包子 | bāozǐ | steamed buns with fillings | |
Dim sum | 點心 | 点心 | diǎnxīn | a staple of Cantonese cuisine | |
Potsticker | 鍋貼 | 锅贴 | guōtiē | fried dumplings | |
Jiaozi | 餃子 | 饺子 | jiǎozǐ | dumplings | |
Mantou | 饅頭 | 馒头 | mántóu | steamed buns | |
Wonton | 餛飩 / 雲吞 | 馄饨 / 云吞 | húntún / yúntūn | sphere-shaped dumplings usually served boiled in broth or deep-fried | |
Xiaolongbao | 小籠包 | 小笼包 | xiǎolóngbāo | soup dumplings, a specialty of Shanghai cuisine | |
Zongzi | 糭子/粽子 | 粽子 | zòngzǐ | glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling | |
Tangyuan | 湯圓 | 汤圆 | tāngyuán | glutenous rice balls |
Pastry[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Cha siu bao[1] | 長壽包 | 长寿包 | chāshāobāo | Steamed buns ,[1]usually filled with BBQ pork | |
Cong you bing | 蔥油餅 | 葱油饼 | cōngyóubǐng | Scallion pancakes | |
Mooncake | 月餅 | 月饼 | yuèbǐng | Usually eaten during the Mid-Autumn Festival. Sweet pastry with various fillings eg. lotus paste, red bean paste, mung bean paste. Most have a savoury egg yolk inside. | |
Sachima | 沙琪瑪 | 沙琪玛 | shāqímǎ | A sweet pastry made of sugar and flour | |
Shaobing | 燒餅 | 烧饼 | shāobǐng | A flaky baked or pan-seared dough pastry | |
Youtiao | 油條 | 油条 | yóutiáo | Long strips of deep-fried dough |
Soups, stews and porridge[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Congee | 粥 | 粥 | zhōu | Chinese rice porridge | |
Hot and sour soup | 酸辣湯 | 酸辣汤 | suānlàtāng | ||
Hot pot | 火鍋 | 火锅 | huǒguō | ||
Tong sui | 糖水 | 糖水 | tángshuǐ | a sweet soup served as dessert in Cantonese cuisine |
Dishes by region[edit]
Anhui[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Bang Tofu | 八公山豆腐 | 八公山豆腐 | bāgōngshān dòufǔ | ||
Bright Pearl Abalone | 明珠酥鮑 | 明珠酥鲍 | míngzhū sūbào | ||
Caterpillar Fungus Duck | 蟲草燉老鴨 | 虫草炖老鸭 | chóngcǎo dùn lǎoyā | ||
Crab and Fish Stomachs | 蟹連魚肚 | 蟹连鱼肚 | xièlián yúdù | ||
Crab-apple Flower Cake | 海棠酥 | 海棠酥 | hǎitángsū | ||
Dried Pot Tofu | 乾鍋素肉 | 干锅素肉 | gānguō sùròu | ||
Five Colours Fish Cake | 五彩魚片 | 五彩鱼片 | wǔcǎi yúpiàn | ||
Flower Mushroom Frog | 花菇田雞 | 花菇田鸡 | huāgū tiánjī | ||
Fried Pumpkin Dumplings | 南瓜蒸餃 | 南瓜蒸饺 | nánguā zhēngjiǎo | ||
Fried Tofu Curd Balls | 豆腐渣丸子 | 豆腐渣丸子 | dòufǔzhā wánzi | ||
Fuli Roast Chicken | 符離集燒雞 | 符离集烧鸡 | fúlíjí shāojī | ||
Ginger Duck | 姜母鴨 | 姜母鸭 | jiāng mǔyā | ||
Hay Wrapped Fragrant Ribs | 稻香排骨 | 稻香排骨 | dàoxiāng páigǔ | ||
Jade Rabbit Sea Cucumber | 玉兔海參 | 玉兔海参 | yùtù hǎishēn | ||
Lotus Seed Pod Fish | 蓮蓬魚 | 莲蓬鱼 | liánpéng yú | ||
Phoenix Tail Shrimp | 鳳尾蝦排 | 凤尾虾排 | fèngwěi xiāpái | ||
Potato Croquet | 土豆炸餃 | 土豆炸饺 | tǔdòu zhájiǎo | ||
Silver Fish Fried Egg | 銀魚煎蛋 | 银鱼煎蛋 | yínyú jiāndàn | ||
Soy Braised Mandarin Fish | 紅燒臭鱖魚 | 红烧臭鱖鱼 | hóngshāo chòu guìyú |
Beijing[edit]
English | Image | 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 | several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ingredients. | |
Stir frying | 炒 / 爆 | 炒 / 爆 | chǎo / bào | two fast Chinese cooking techniques. |
Dumplings[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Baozi | 包子 | 包子 | bāozǐ | steamed buns with fillings | |
Dim sum | 點心 | 点心 | diǎnxīn | a staple of Cantonese cuisine | |
Potsticker | 鍋貼 | 锅贴 | guōtiē | fried dumplings | |
Jiaozi | 餃子 | 饺子 | jiǎozǐ | dumplings | |
Mantou | 饅頭 | 馒头 | mántóu | steamed buns | |
Wonton | 餛飩 / 雲吞 | 馄饨 / 云吞 | húntún / yúntūn | sphere-shaped dumplings usually served boiled in broth or deep-fried | |
Xiaolongbao | 小籠包 | 小笼包 | xiǎolóngbāo | soup dumplings, a specialty of Shanghai cuisine | |
Zongzi | 糭子/粽子 | 粽子 | zòngzǐ | glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling | |
Tangyuan | 湯圓 | 汤圆 | tāngyuán | glutenous rice balls |
Pastry[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Cha siu bao[1] | 長壽包 | 长寿包 | chāshāobāo | Steamed buns ,[1]usually filled with BBQ pork | |
Cong you bing | 蔥油餅 | 葱油饼 | cōngyóubǐng | Scallion pancakes | |
Mooncake | 月餅 | 月饼 | yuèbǐng | Usually eaten during the Mid-Autumn Festival. Sweet pastry with various fillings eg. lotus paste, red bean paste, mung bean paste. Most have a savoury egg yolk inside. | |
Sachima | 沙琪瑪 | 沙琪玛 | shāqímǎ | A sweet pastry made of sugar and flour | |
Shaobing | 燒餅 | 烧饼 | shāobǐng | A flaky baked or pan-seared dough pastry | |
Youtiao | 油條 | 油条 | yóutiáo | Long strips of deep-fried dough |
Soups, stews and porridge[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Congee | 粥 | 粥 | zhōu | Chinese rice porridge | |
Hot and sour soup | 酸辣湯 | 酸辣汤 | suānlàtāng | ||
Hot pot | 火鍋 | 火锅 | huǒguō | ||
Tong sui | 糖水 | 糖水 | tángshuǐ | a sweet soup served as dessert in Cantonese cuisine |
Dishes by region[edit]
Anhui[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Bang Tofu | 八公山豆腐 | 八公山豆腐 | bāgōngshān dòufǔ | ||
Bright Pearl Abalone | 明珠酥鮑 | 明珠酥鲍 | míngzhū sūbào | ||
Caterpillar Fungus Duck | 蟲草燉老鴨 | 虫草炖老鸭 | chóngcǎo dùn lǎoyā | ||
Crab and Fish Stomachs | 蟹連魚肚 | 蟹连鱼肚 | xièlián yúdù | ||
Crab-apple Flower Cake | 海棠酥 | 海棠酥 | hǎitángsū | ||
Dried Pot Tofu | 乾鍋素肉 | 干锅素肉 | gānguō sùròu | ||
Five Colours Fish Cake | 五彩魚片 | 五彩鱼片 | wǔcǎi yúpiàn | ||
Flower Mushroom Frog | 花菇田雞 | 花菇田鸡 | huāgū tiánjī | ||
Fried Pumpkin Dumplings | 南瓜蒸餃 | 南瓜蒸饺 | nánguā zhēngjiǎo | ||
Fried Tofu Curd Balls | 豆腐渣丸子 | 豆腐渣丸子 | dòufǔzhā wánzi | ||
Fuli Roast Chicken | 符離集燒雞 | 符离集烧鸡 | fúlíjí shāojī | ||
Ginger Duck | 姜母鴨 | 姜母鸭 | jiāng mǔyā | ||
Hay Wrapped Fragrant Ribs | 稻香排骨 | 稻香排骨 | dàoxiāng páigǔ | ||
Jade Rabbit Sea Cucumber | 玉兔海參 | 玉兔海参 | yùtù hǎishēn | ||
Lotus Seed Pod Fish | 蓮蓬魚 | 莲蓬鱼 | liánpéng yú | ||
Phoenix Tail Shrimp | 鳳尾蝦排 | 凤尾虾排 | fèngwěi xiāpái | ||
Potato Croquet | 土豆炸餃 | 土豆炸饺 | tǔdòu zhájiǎo | ||
Silver Fish Fried Egg | 銀魚煎蛋 | 银鱼煎蛋 | yínyú jiāndàn | ||
Soy Braised Mandarin Fish | 紅燒臭鱖魚 | 红烧臭鱖鱼 | hóngshāo chòu guìyú |
Beijing[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Peking Duck | 北京烤鴨 | 北京烤鸭 | Běijīng kǎoyā | ||
Zhajiangmian | 炸醬麵 | 炸酱面 | zhájiàngmiàn | ||
Xianbing | 餡餅 | 馅饼 | xiànbǐng | ||
Crullers | 油條 | 油条 | yóutiáo | a deep fried strip of dough |
Cantonese[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Jyutping | Notes |
---|---|---|---|---|---|---|
Braised abalone | 燜鮑魚 | 焖鲍鱼 | mèn bàoyú | mun6 baau1 jyu4 | ||
Shaved ice | 刨冰 | 刨冰 | páobīng | paau4 bing1 | ||
Beef chow fun | 乾炒牛河 | 干炒牛河 | gānchǎo niúhé | gon1 caau2 ngau4 ho4 | ||
Bird's nest soup | 燕窩 | 燕窝 | yànwō | jin1 wo1 | ||
Black sesame soup | 芝麻糊 | 芝麻糊 | zhīmahú | zi1 maa4 wu4 | ||
Cantonese seafood soup | 海皇羹 | 海皇羹 | hǎihuáng gēng | hoi2 wong4 gang1 | ||
Char siu | 叉燒 | 叉烧 | chāshāo | caa1 siu1 | ||
Crispy fried chicken | 炸子雞 | 炸子鸡 | zházǐjī | zaa3 zi2 gai1 | ||
Duck with taro | 陳皮芋頭鴨 | 陈皮芋头鸭 | chénpí yùtóuyā | can4 pei4 wu6 tau4 ngaap3 | ||
Guilinggao | 龜苓膏 | 龟苓膏 | guīlínggāo | gwai1 ling4 gou1 | ||
Little pan rice | 煲仔飯 | 煲仔饭 | bāozǎifàn | bou1 zai2 faan6 | ||
Red bean soup | 紅豆沙 | 红豆沙 | hóngdòushā | hung4 dau6 saa1 | ||
Roast squab | 乳鴿 | 乳鸽 | rǔgē | jyu5 gap3 | ||
Roast suckling pig | 燒乳猪 | 烧乳猪 | shāo rǔzhū | siu1 jyu5 zyu1 | ||
Sea cucumber | 海參 | 海参 | hǎishēn | hoi2 saam1 | ||
Seafood with bird's nest | 海鲜雀巢 | 海鲜雀巢 | hǎixiān quècháo | hoi2 sin1 zoek3 caau4 | ||
Shark fin soup | 魚翅湯 | 鱼翅汤 | yúchì tāng | jyu4 ci3 tong1 | ||
Snow fungus soup | 銀耳湯 | 银耳汤 | yín'ěr tāng | ngan4 ji5 tong1 | ||
Sour spare ribs | 生炒排骨 | 生炒排骨 | shēngchǎo páigǔ | saang1 caau2 paai4 gwat1 | ||
Spare ribs soup with watercress and apricot kernels | 南北杏西洋菜豬骨湯 | 南北杏西洋菜猪骨汤 | nánběixìng xīyángcài zhūgǔ tāng | naam4 baak1 hang6 sai1 joeng4 coi3 zyu1 gwat1 tong1 | ||
White cut chicken | 白切雞 | 白切鸡 | báiqièjī | baak6 cit3 gai1 | ||
Winter melon soup | 冬瓜湯 | 冬瓜汤 | dōngguā tāng | dung1 gwaa1 tong1 | ||
Wonton noodles | 雲吞麵 | 云吞面 | yúntūnmiàn | wan4 tan1 min6 | ||
Yeung Chow fried rice | 揚州炒飯 | 扬州炒饭 | Yángzhōu chǎofàn | Joeng4 zau1 caau2 faan6 | ||
Youtiao | 油條 | 油条 | yóutiáo | jau4 tiu4 | ||
Zhaliang | 炸兩 | 炸两 | zháliǎng | zaa3 loeng5 |
Chaozhou[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Yusheng | 魚生 | 鱼生 | yúshēng | ||
Popiah | 薄餅 | 薄饼 | báobǐng |
Fujian[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Pe̍h-ōe-jī | Notes |
---|---|---|---|---|---|---|
Buddha jumps over the wall | 佛跳牆 | 佛跳墙 | fótiàoqiáng | hu̍t-thiàu-chhiûⁿ | ||
Fried rice in Fujian style | 福建式炒飯 | 福建式炒饭 | Fújiàn shì chǎofàn | |||
Oyster omelette | 蚵仔煎 | 蚵仔煎 | hézǎijiān | |||
Popiah | 薄餅 | 薄饼 | báobǐng | pȯh-piáⁿ | ||
Yanpi | 燕皮 | 燕皮 | yànpí |
Guangxi[edit]
Southern Guangxi cuisine is very similar to Guangdong cuisine. Northern Guangxi cuisine, such as the dishes below, is quite different.
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Luosifen | 螺蛳粉 | 螺蛳粉 | luósīfěn | Liuzhou noodles | |
Ningmeng ya | 柠檬鸭 | 柠檬鸭 | níngméng yā | Lemon duck |
Hainan[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Hainanese chicken rice | 海南雞飯 | 海南鸡饭 | Hǎinán jīfàn | ||
Wenchang chicken | 文昌雞 | 文昌鸡 | Wénchāng jī |
Hunan[edit]
Jiangsu[edit]
Shandong[edit]
Sichuan[edit]
Chinese Food Pictures
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Chongqing spicy deep-fried chicken | 重慶辣子雞 | 重庆辣子鸡 | Chóngqìng làzǐjī | ||
Dandan noodles | 擔擔麵 | 担担面 | dàndànmiàn | ||
Fuqi Feipian | 夫妻肺片 | 夫妻肺片 | fūqī fèipiàn | ||
Sichuan hotpot | 四川火鍋 | 四川火锅 | Sìchuān huǒguō | ||
Kung Pao chicken | 宮保雞丁 | 宫保鸡丁 | gōngbǎo jīdīng | ||
Mapo tofu | 麻婆豆腐 | 麻婆豆腐 | mápó dòufǔ | ||
Shuizhu | 水煮 | 水煮 | shuǐzhǔ | ||
Twice cooked pork | 回鍋肉 | 回锅肉 | huíguōròu | ||
Zhangcha duck | 樟茶鴨 | 樟茶鸭 | zhāngchá yā |
Yunnan[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Crossing the bridge noodles | 過橋米線 | 过桥米线 | guòqiáo mǐxiàn |
Zhejiang[edit]
English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|---|
Beggar's Chicken | 叫化雞 | 叫化鸡 | jiàohuā jī | ||
Braised Sliced Pork with Preserved Vegetables | 干菜燜肉 | 干菜焖肉 | gāncài mènròu | ||
Cold Chicken Cooked in Wine | 糟雞 | 糟鸡 | zāojī | ||
Dongpo Braised Pork | 東坡肉 | 东坡肉 | dōngpō ròu | ||
Fish Ball in Light Soup | 清湯魚圓 | 清汤鱼圆 | qīngtāng yúyuán | ||
Fried Eel Slices | 生爆鱔片 | 生爆鳝片 | shēngbào shànpiàn | ||
Fried Pigeon with Spiced Salt | 椒鹽乳鴿 | 椒盐乳鸽 | jiāoyán rǔgē | ||
Fried Shrimps with Longjing Tea | 龍井蝦仁 | 龙井虾仁 | Lóngjǐng xiārén | ||
Fried Stuffed Bean Curd Paste | 干炸響鈴 | 干炸响铃 | gānzhá xiǎnglíng | ||
Fried Sweet and Sour Pork | 糖醋里脊 | 糖醋里脊 | tángcù lǐji | ||
Hangzhou-Style Duck Pickled in Soy Sauce | 杭州醬鴨 | 杭州酱鸭 | Hángzhōu jiàngyā | ||
Old Duck Stewed with Bamboo Root & Ham | 笋干老鴨煲 | 笋干老鸭煲 | sǔngān lǎoyā bāo | ||
Red-Stewed Duck | 滷鴨 | 卤鸭 | lǔ yā | ||
Sauteed Broad Beans with Ham | 火腿蠶豆 | 火腿蚕豆 | huǒtuǐ cándòu | ||
Sauteed Shrimps | 油爆蝦 | 油爆虾 | yóubào xiā | ||
Sizzling Rice in Tomato Sauce | 番茄鍋巴 | 番茄锅巴 | fānqié guōbā | ||
Steamed Pork with Rice Flour in Lotus Leaf | 荷葉粉蒸肉 | 荷叶粉蒸肉 | héyèfěn zhēngròu | ||
Stewed Spring Bamboo Shoots | 油燜春笋 | 油焖春笋 | yóumèn chūnsǔn | [2] | |
Stir-Fried Spring Chicken with Chestnuts | 栗子炒子雞 | 栗子炒子鸡 | lìzi chǎo zǐjī | ||
West Lake Fish in Vinegar Sauce | 西湖醋魚 | 西湖醋鱼 | xīhú cùyú |
Unsorted[edit]
Chinese Food Images Free Download Free
See also[edit]
Chinese Food Images With Names
References[edit]
Free Chinese Food Clipart
- ^ abTan, S.; Press, B.F.L. (2012). Chinese Auspicious Culture. Celebrate Chinese Culture. Asiapac Books. p. 160. ISBN978-981-229-642-9. Retrieved February 21, 2018.
- ^'Hangzhou Famous Dishes'.