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

  • Douchi

    Black soybeans fermented with mould and salt; pungent seasoning for steamed and stir-fried dishes. A fermented & pickled recipe from…

  • Douzhi

    Sour grey fermented mung-bean broth, a Beijing breakfast few outsiders finish. Ready in 20 min prep and 20 min cooking.…

  • Doubanjiang

    Fermented broad-bean and chili paste, the ruddy soul of Sichuan cooking. A sauce & condiment recipe from China.

  • Erguotou

    Beijing’s cheap fierce sorghum liquor, sold in small green bottles. A wine & spirit recipe from China.

  • Furu

    Cubes of tofu fermented in brine and rice wine, pungent and cheese-like on congee. A fermented & pickled recipe from…

  • Guo Bao Rou

    Harbin sweet-and-sour fried pork slices in a crisp translucent potato-starch batter. Ready in 30 min prep and 20 min cooking.…

  • Hot and Sour Soup

    Peppery vinegar-laced soup with tofu, bamboo shoots, wood-ear mushroom and egg. Ready in 30 min prep and 25 min cooking.…

  • Jianbing

    Savory mung-bean crepe with egg, crisp cracker, spring onions and hoisin-chili sauce. Ready in 20 min prep and 20 min…

  • Jiuniang

    Sweet fermented glutinous rice, lightly alcoholic; spooned into soups with rice balls. Ready in 30 min prep and 40 min…

  • Jinhua Ham

    Salt-cured Zhejiang pork leg aged for months, shaved into broths for deep savoury depth. A charcuterie & cured recipe from…