The following is a list of dishes that are part of Chinese cuisine.
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Dishes by ingredient
Meat-based dishes
- Siu mei 烧味 (rotisserie style of cooking meats within Cantonese cuisine)
Poultry-based dishes
- Kung Pao chicken (gongbao jiding) 宫保鸡丁
- Peking Duck (Beijing kaoya) 北京烤鸭 - the trademark dish of Beijing
- Ok (滷蛋; lǔdàn): hard boiled egg, cooked in soy sauce
- Tea egg (茶葉蛋; (cháyèdàn): hard boiled egg soaked or stewed in tea
- Century egg (皮蛋; pi2 dan4; lit. leather egg): thousand-year old
Pork-based dishes
- Sweet and sour pork (gulaorou) 古老肉
- Twice Cooked Pork (huiguorou) 回锅肉
- Char siu (chashao) 叉烧 (Barbecued roast pork)
Grain-based dishes
Rice-based dishes
- Rice 米饭
- Fried rice (chaofan) 炒饭
Noodles
- Noodles 面条
- Fried noodles (chaomian) 炒面
- Noodle soup 面汤
- Zhajiang mian (zhajiangmian) 炸醬面 - noodles mixed with a heavily flavored meat sauce
Legume-based dishes
- Doufu 豆腐 with
- Mapo doufu 麻婆豆腐
- Soy milk (豆奶; dou4 nai3 or 豆漿; dou4 jiang1) in either sweet or "salty" form
- Stinky tofu (choudoufu) 臭豆腐
Vegetable-based dishes
- Buddha's delight (luohanzhai) 罗汉斋 (vegetarian dish popular amongst Buddhists)
- Pickled vegetables (jiangcai) (醬菜; jiang4cai4; lit. sauced vegetables)
Dishes by cooking method
- Stir-fry - an umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆).
Dumplings
- Jiaozi 饺子(steamed (zhengjiao) or boiled (shuijiao, tangjiaozi) dumplings)
- Wonton (huntun) 馄饨/云吞 (sphere-shaped dumplings usually served boiled in broth or deep-fried)
- Guotie 锅贴(fried jiaozi dumplings)
- Xiao Long Bao (xiaolongbao) 小笼包(soup dumplings) - a specialty of Shanghai
- Dim sum (dianxin) 点心 - a staple of Cantonese cuisine
- Zongzi 粽子(glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling)
- Baozi 包子 (filled steamed buns)
- Mantou (steamed bun) 馒头
Pastry
- Mooncake (yuebing) 月饼 (special cake eaten at Mid-Autumn Festival)
- Shaobing 烧饼 - a flaky baked or pan-seared dough pastry.
- Youtiao 油条 - "oily tail", or other fried Chinese doughfoods
- Fried pancakes 饼(including green onion pancakes (congyoubing) 葱油饼)
Soups, stews and porridge
- Hot pot 火锅
- Hot and sour soup (suanlatang) 酸辣汤
- Congee (粥; zhou1): rice porridge
- Red-cooked stews 紅烧 (slow-cooked stews characterized by the use of soy sauce and/or caramelized sugar and various ingredients)
- Tong sui (tangshui) 糖水 (sweet Cantonese soup or warm custard served as a dessert)
Thirteen Great Traditions
Regional Dishes
Anhui (Hui 徽)
- Ginger Duck (simplified Chinese: 姜母鸭; traditional Chinese: 姜母鸭; pinyin: jiang muya)
- Hay Wrapped Fragrant Ribs(simplified Chinese: 稻香排骨; pinyin: daoxiang paigu)
- Caterpillar Fungus Duck(虫草炖老鸭)
- Dry Pot Tofu (干锅素肉)
- Potato Croquets (土豆炸饺)
- Crab-apple Flower Cake (海棠酥)
- Soy Braised Mandarin Fish (红烧臭鱖鱼)
- Friend Tofu Balls (豆腐渣丸子)
- Fried Pumpkin Dumplings (南瓜蒸饺)
- Silver Fish Fried Egg (银鱼煎蛋)
- 5 Colors Fish Cake (五彩鱼片)
- Jade Rabbit Sea Cucumber (玉兔海参)
- Flower Mushroom Frog (花菇田鸡)
- Bright Pearl Abalone (明珠酥鲍)
- Bagongshan Tofu (八公山豆腐)
- Crab and Fish Stomachs (蟹连鱼肚)
- Phoenix Tail Shrimp (凤尾虾排)
- Fuli Roast Chicken (符离集烧鸡)
- Lotus Seed Pod Fish (莲蓬鱼)
- Cream FattyKingfish (奶汁肥王鱼)
- Peking Duck (usually served with pancakes) (北京烤鸭)
- Zhajiang Mian (炸酱面)
Cantonese (Yue 粵)
- Preserved-salted fish (鹹魚, Haam yu)
- Preserved-salted duck (臘鴨, Laap ap)
- Preserved-salted pork (臘肉, Laap yuk)
- Chinese steamed eggs (蒸水蛋)
- Rice congee (皮蛋粥)
- Boiled bok choy with oyster sauce (蠔油小白菜)
- Stir-fried vegetables with meat (e.g. chicken, duck, pork, beef, or intestines) (青菜炒肉片)
- Steamed frog on lotus leaf (荷葉蒸田雞)
- Zhaliang (炸兩)
- Youtiao (油条)
- Dace fishballs (鯪魚球)
- Cantonese seafood soup
- Winter melon soup (冬瓜湯)
- Snow fungus soup (银耳湯)
- Northeast watercress sparerib soup (南北杏西洋菜豬骨湯)
- Old fire-cooked soups (老火湯, Lo foh tong)
- Wonton noodle (雲吞麵)
- Beef chow fun (乾炒牛河)
- Shahe fen (沙河粉)
- Char siu (叉烧)
- Roast goose (燒鵝)
- Roasted pig (燒肉)
- White cut chicken (白切雞)
- Orange cuttlefish (鹵水墨魚)
- Brine-soaked duck (滷水鴨)
- Soy sauce chicken (豉油雞, Si yau gai)
- Little pan rice (煲仔飯, bou1 zai2 faan6)
- Layered egg and beef over rice (窩蛋牛肉飯)
- Layered steak over rice (肉餅煲仔飯)
- Preserved Chinese sausage over rice (蠟味煲仔飯)
- Steamed chicken over rice (蒸雞肉煲仔飯)
- Pork Spareribs over rice (排骨煲仔飯)
- Crispy fried chicken
- Seafood birdsnest
- Suckling pig
- Taro duck (陳皮芋頭鴨)
- Roast young pigeon/squabs (烤乳鴿)
- Sour sparerib (生炒排骨)
- Salt and pepper rib (椒鹽骨)
- Salt and pepper cuttlefish (椒鹽魷魚)
- Salt and pepper shrimp (椒鹽蝦)
- Red bean soup (紅豆砂)
- Gou dim (糕點)
- Shaved Ice (刨冰)
- Deng egg (燉蛋)
- Bao yu (燜鮑魚, Bao yu)
- Shark fin soup (魚翅羹, Yu qi tong)
- Hoi sam (海參, Hoi sam)
- Bird's nest soup (燕窩, Yeen Waw)
- Tea smoked duck (茶燻鴨)
Fujian (Min 闽)
- Popiah (薄饼)
- Buddha jumps over the wall （佛跳墙, Fotiaoqiang)
- Yen pi (燕皮)
Hainan
- Wenchang Chicken (文昌鸡）
Hunan (Xiang 湘)
Jiangsu(Su 苏 or Yang 揚)
Manchu
Mongolian
- xianbing 馅饼
- niurougan 牛肉干
Shandong (Lu 魯)
Szechuan (Chuan 川)
- Kung Pao chicken (simplified Chinese: 宫保鸡丁; traditional Chinese: 宮保雞丁; pinyin: gōngbǎo jīdīng)
- Zhangcha duck (simplified Chinese: 樟茶鸭; traditional Chinese: 樟茶鴨; pinyin: zhāngchá yā)
- Twice Cooked Pork (simplified Chinese: 回锅肉; traditional Chinese: 回鍋肉; pinyin: huíguōròu)
- Mapo dofu (Chinese: 麻婆豆腐; pinyin: mápó dòufǔ)
- Sichuan hotpot (simplified Chinese: 四川火锅; traditional Chinese: 四川火鍋; pinyin: Sìchuān huǒguō)
- Fuqi Feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn)
- Chongqing Spicy Deep-Fried Chicken (simplified Chinese: 重庆辣子鸡; traditional Chinese: 重庆辣子雞; pinyin: Chóngqìng làzǐjī)
- Shuizhu, or literally "Water cooked", or Dishes (Chinese: 水煮; pinyin: shuǐzhǔ)
- Dan dan noodles and Bon bon chicken
Teochew
Yunnan
- Crossing the bridge noodles （过桥米线）
Zhejiang (Zhe 浙)
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