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.

RoujiamoRoujiamoShaanxi griddled flatbread stuffed with slow-braised chopped pork, called China's hamburgerSachimaSachimaFried dough strands bound with sugar syrup into a soft, chewy slab.Shaoxing WineShaoxing WineAmber rice wine from Zhejiang, drunk warm and used in nearly every braiseSichuan PeppercornSichuan PeppercornHusks of prickly ash that numb and tingle, the ma half of Sichuan's malaSoy MilkSoy MilkFresh warm soybean milk, sweet or savory, classic breakfast partner to youtiaoSpring RollsSpring RollsCrisp fried rolls filled with shredded vegetables and porkStinky Mandarin FishStinky Mandarin FishAnhui river fish lightly fermented until pungent, then pan-fried with pork and chiliSuan CaiSuan CaiSour brined Chinese cabbage from the northeast, stewed with pork belly and glass noodlesSuanmeitangSuanmeitangChilled smoked-plum and osmanthus infusion, sour-sweet; the classic summer cooler.Sweet and Sour PorkSweet and Sour PorkCrispy battered pork tossed with pineapple and peppers in glossy tangy sauceTanghuluTanghuluSkewered hawthorn berries in a crackling candied sugar shellTangyuanTangyuanGlutinous rice balls with sesame or peanut filling in sweet soup.Wonton SoupWonton SoupSilky pork-and-shrimp dumplings served in delicate light brothXiaolongbaoXiaolongbaoShanghai-style steamed soup dumplings releasing hot pork broth with each biteYangzhou Fried RiceYangzhou Fried RiceWok-fried rice with shrimp, ham, egg and peasYoutiaoYoutiaoAiry deep-fried dough sticks dunked in soy milk or congeeZhacaiZhacaiSichuan mustard stem salted, pressed and chilli-cured; shredded over noodles and congee.Zhenjiang VinegarZhenjiang VinegarDark aromatic black vinegar from glutinous rice, the dip of choice for dumplingsZongziZongziSticky rice with pork or red bean wrapped in bamboo leaves for Dragon Boat Festival

  • 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…