Baku Kitchen! An independent reference of traditional food

China

Ask what China eats and the answer starts with this: vast regional traditions—Sichuan heat, Cantonese finesse—built on rice, noodles, soy and the wok’s smoky breath. Look for Peking Duck (lacquered roast duck carved tableside, wrapped in thin pancakes with scallion and sweet bean sauce), Hot Pot (communal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetables) and Xiaolongbao (shanghai-style steamed soup dumplings releasing hot pork broth with each bite). Roast duck was served in the Yuan dynasty; the hung-oven Quanjude style opened in Beijing in 1864, replacing the older closed-oven Bianyifang method. This atlas has 55 China dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

55 dishes.

BaijiuBaijiuPotent clear liquor distilled from sorghum, toasted at banquetsBaoziBaoziFluffy steamed buns stuffed with seasoned pork or vegetablesBuddha Jumps Over the WallBuddha Jumps Over the WallLavish Fujian pot of abalone, sea cucumber, ham and mushrooms simmered in wineCentury EggCentury EggDuck egg cured in alkaline clay until the yolk turns dark green and creamyChar SiuChar SiuCantonese barbecued pork glazed red with honey and five-spice, served over riceChow MeinChow MeinStir-fried wheat noodles with sliced meat and crisp vegetablesChuan’rChuan’rCumin-and-chilli lamb skewers grilled over charcoal at pavement stalls.CongeeCongeeSlow-simmered rice porridge topped with century egg, pork or picklesDan Dan NoodlesDan Dan NoodlesSichuan noodles in chili-sesame sauce with minced pork and preserved vegetablesDongpo PorkDongpo PorkHangzhou pork belly braised meltingly soft in soy, rice wine and sugarDoubanjiangDoubanjiangFermented broad-bean and chili paste, the ruddy soul of Sichuan cookingDouchiDouchiBlack soybeans fermented with mould and salt; pungent seasoning for steamed and stir-fried dishes.DouzhiDouzhiSour grey fermented mung-bean broth, a Beijing breakfast few outsiders finishErguotouErguotouBeijing's cheap fierce sorghum liquor, sold in small green bottlesFuruFuruCubes of tofu fermented in brine and rice wine, pungent and cheese-like on congeeGuo Bao RouGuo Bao RouHarbin sweet-and-sour fried pork slices in a crisp translucent potato-starch batterHot and Sour SoupHot and Sour SoupPeppery vinegar-laced soup with tofu, bamboo shoots, wood-ear mushroom and eggHot PotHot PotCommunal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetablesJianbingJianbingSavory mung-bean crepe with egg, crisp cracker, spring onions and hoisin-chili sauceJiaoziJiaoziBoiled or pan-fried pork-and-cabbage dumplings, essential at Lunar New YearJinhua HamJinhua HamSalt-cured Zhejiang pork leg aged for months, shaved into broths for deep savoury depthJiuniangJiuniangSweet fermented glutinous rice, lightly alcoholic; spooned into soups with rice balls.Kung Pao ChickenKung Pao ChickenStir-fried diced chicken with peanuts and dried chilies in tangy Sichuan sauceLaba GarlicLaba GarlicGarlic cloves steeped in vinegar until jade green; eaten with dumplings.Lanzhou Beef Noodle SoupLanzhou Beef Noodle SoupHand-pulled noodles in clear beef broth with radish, chili oil and corianderLap CheongLap CheongSweet air-dried pork sausage cured with rose wine, steamed over claypot riceLiangpiLiangpiCold wheat-starch noodles dressed with chilli oil, vinegar and garlic water.Longjing TeaLongjing TeaPan-fired flat green tea from West Lake hills, sweet with a chestnut noteMala CrayfishMala CrayfishCrayfish stir-fried with chili, garlic and beer, eaten by the bucket with glovesMalatangMalatangSkewers and vegetables cooked to order in numbing chilli broth.Mapo TofuMapo TofuSichuan tofu in fiery chili-bean sauce with minced pork and numbing peppercornsMeigan CaiMeigan CaiMustard greens salted, fermented and sun-dried; steamed with pork belly.MooncakeMooncakeDense pastry filled with lotus-seed paste and salted egg yolk for Mid-Autumn FestivalPao CaiPao CaiVegetables brined in a salt-and-baijiu crock; crunchy, sour, served with rice.Peking DuckPeking DuckLacquered roast duck carved tableside, wrapped in thin pancakes with spring onion and sweet bean saucePu-erh TeaPu-erh TeaYunnan dark tea pressed into cakes and aged for years, earthy and mellow

  • Baijiu

    Potent clear liquor distilled from sorghum, toasted at banquets. A wine & spirit recipe from China.

  • Baozi

    Fluffy steamed buns stuffed with seasoned pork or vegetables. Ready in 40 min prep and 20 min cooking. 16 buns.…

  • Buddha Jumps Over the Wall

    Lavish Fujian pot of abalone, sea cucumber, ham and mushrooms simmered in wine. Ready in 2 days, mostly soaking prep…

  • Century Egg

    Duck egg cured in alkaline clay until the yolk turns dark green and creamy. A fermented & pickled recipe from…

  • Char Siu

    Cantonese barbecued pork glazed red with honey and five-spice, served over rice. Ready in 20 min prep and 40 min…

  • Chow Mein

    Stir-fried wheat noodles with sliced meat and crisp vegetables. Ready in 25 min prep and 15 min cooking. 4 servings.…

  • Chuan’r

    Cumin-and-chilli lamb skewers grilled over charcoal at pavement stalls. Ready in 30 minutes prep and 15 minutes cooking. About 20…

  • Congee

    Slow-simmered rice porridge topped with century egg, pork or pickles. Ready in 10 min prep and 2 hr cooking. 6…

  • Dan Dan Noodles

    Sichuan noodles in chili-sesame sauce with minced pork and preserved vegetables. Ready in 20 min prep and 20 min cooking.…

  • Dongpo Pork

    Hangzhou pork belly braised meltingly soft in soy, rice wine and sugar. Ready in 20 min prep and 3 hr…