Food is a symbol of honor to major events that happen in the lives of the Chinese. From the gastronomy of China comes the custom of seasoning dishes with a wide variety of sauces, vinegars, spices and jams. The mantra on which the elaboration of typical Chinese dishes is based includes four basic concepts: color, flavor, aroma and presentation. In what follows we show you the main dishes and desserts of Chinese cuisine.

Below you have an index with all the points that we are going to deal with in this article.

Dim sum

Dim sum is a very popular dish in China that is usually eaten as a mid-morning snack or in the early afternoon with tea.




These small buns can be filled with fruits, vegetables, meat or seafood, and are usually served in small containers, similar to the canapés that are eaten in Spain as a side dish.

The term dim sum comes from Cantonese and its translation comes to mean touch the heart.

Shark fin soup

This soup is considered a delicacy in China and is usually served on special occasions, such as weddings, New Year celebrations, etc., mainly because it is considered a symbol of prestige and health.

This dish is made from shark fins (dorsal and pectoral), which have had the skin removed and left to dry. Before preparing the soup, they must be soaked. It is usually accompanied with oyster sauce.

Abalon on bed of lettuce

It is a typical dish of the coastal province of Fujian, where a wide variety of dishes cooked with fish and seafood is consumed. Among the main ingredients, we highlight: abalone, lettuce, mushrooms, ginger and onions.

All this repertoire is accompanied by a sauce made with oysters, soybeans, cornstarch, sugar and a little broth.

As for the preparation, first the lettuce is boiled and placed as a base on the plate or source where we are going to present our dish and, later, the abalone is sautéed in a wok with oil along with the mushrooms, onions and the rest of ingredients. Finally, the sauce is added and it is served in the source in which we had added the lettuce.

Siew yhok

The literal translation of this term is roast, although it is usually translated as crispy roast pork o Cantonese roast pork, since it is small slices of marinated roast pork.

Served garnished with sauce hoisin, which is a very common dipping sauce in Chinese cuisine and can be found in Chinese supermarkets.

Congee rice

Also know as jookIt is a dish that has been cooked in China for more than two thousand years and is considered to be easily digestible.

It consists of a kind of porridge or soup in which rice is mixed with other cereals, as well as meat, vegetables and some flavorings to enhance the flavor.

It is usually taken in religious ceremonies, but also in special events or as a therapeutic treatment for cholesterol reduction, in which case asparagus is added.

There are also other recipes considered therapeutic, such as the one that adds ginger to reduce nausea and cure indigestion.

It is a very popular dish in Asia that receives other names depending on the region; thus, for example, in Vietnam it is known as Chao bo and in India under the name of kanji.

Youtiao

It can also be found under the name You tiao. It is a fried bread with an elongated shape, similar to the usual churros in Spain, typical of Chinese cuisine and also of Southeast Asia and Asia in general.

Its flavor is slightly salty and is usually taken for breakfast, but also as an accompaniment to soy milk or rice congee.

Chow Mein

This dish is known internationally as asian noodles (long wheat-based noodles) and is usually accompanied by chicken or beef and vegetables, although seafood or fish can also be included. It is seasoned with soy sauce.

Zongzi

This dish is also known simply as Zong and internationally as rice fillings, since it is bamboo leaves stuffed with glutinous rice that are usually steamed or boiled.

They can be shaped either as a cylinder or as a tetrahedron. It is a meal typically served during the Dragon Boat Festival, which takes place between early and mid-June.

Shahe fen

Colloquially known by the name of he fen, these are noodles made from rice, which have been westernized under the name of rice noodles.

They are white, can be very thin or thick, and are slightly elastic to the touch, almost like rubber. They are usually used for making soups.

Ban mian

The term ban mian literally means onboard noodles This is due to the flat shape of the noodles, as they are made by hand.

This dish can be served broth, making it into a soup, or as a pasta. It is cooked in the style of the Hakka ethnic group and is usually eaten mainly in Canton (China), but also in Singapore.

Dragon beard

The dragon beard is a type of candy that, at first glance, seems to be very fine silk threads. It is made by hand by carefully stretching and twisting the caramel and can be found filled with nuts or as an accompaniment to cakes or other sweets.




It is also taken in other countries such as Iran, where it is flavored with sesame and is known by the name of pashmak.

Pineapple buns

This dessert is typical of Hong Kong, some regions of southern China and Taiwan. The top of this bun is shaped like a pineapple and is made with a dough made from butter, sugar, eggs and flour, similar to that of sugar cookies.

The lower part, on the other hand, is made with the dough with which the Chinese buns that are usually served in Western Chinese restaurants are usually made. Therefore, the top has a much sweeter taste than the rest of the bun.

Although it is called pineapple bunThis name does not derive from the fact that the bun is made with pineapple, but is due to the shape of the top layer and the golden color (similar to that of pineapple) that it adopts when baked. It is usually filled with butter, although there are also pastry shops that fill it with pastry cream.

Moon cake

It is about cupcakes or cookies that many consider to be the sweet version of the dim sum. It is a traditional Chinese sweet that is taken during the Mid-Autumn Festival in worship of the Moon.

They are usually round, although they can also be rectangular in shape. The filling is made from lotus seed paste, which is made with dried lotus seeds, caramelized sugar, and vegetable oil, and the crust is made with salted duck egg yolks. They are taken with Chinese tea.

Fortune cookies

Also known as lucky cookies. Although they are popularly considered originating in China, it has really been Western culture that has introduced them to the country and their impact has been such that they are currently considered a typical sweet.

They are typical of big cities like Hong Kong or Beijing. They are small crunchy cookies that inside have a paper that contains a prophecy or words of wisdom.

Douhua

The douhua or tofu pudding It is a traditional Chinese dessert that is made from extra soft tofu preparation and varies depending on the region where it is made.

In Taiwan, it is served covered with sweet ingredients, such as Chinese beans, peanuts, tapioca or oats, among others, and in syrup garnished with almonds or ginger. In northern China, on the other hand, it is usually served with soy sauce, so it has a rather salty taste.

In Malaysia and Singapore it is given the name of tow huay o tau huay and served in clear syrup with seeds of ginkgo floating, although it can also be flavored with sweet ginger water, in which case it is served hot.

Guilinggao

As the literal translation of its own name indicates (turtle essence jelly) is a dessert made from ground turtle shell, specifically the striped box turtle species, mixed with sarsaparilla.

Its texture is similar to that of gelatin and it is black. Since this species of tortoise is currently in serious Danger of extinction, guilinggao has been marketed with substitutes for this ingredient.

Fried ice-cream

It consists of a scoop of ice cream frozen at a lower temperature than normal that is coated in raw egg and covered with crushed cookies or corn flakes. Once this is done, it is fried for a few minutes.

It is achieved that the ice cream does not melt while frying thanks to the low temperature at which it is frozen. Regarding its presentation, various ingredients can be added according to taste: cinnamon, icing sugar, honey, vanilla, syrup, etc.

Grass jelly

It can be made with different aromatic herbs, although the boiled mint leaf is generally used. Potassium carbonate is added to it and then frozen until it has the consistency of jelly, which is similar to gelatin. It can be taken alone or it can also be added to drinks. It is always taken cold.

Nian gao

The name of this dessert, which can also be found written all together (Niangao), is literally translated by sticky cupcake, although there are other names such as rice cake, for its preparation based on glutinous rice, or chinese new year cake, since it is mostly taken in Chinese New Year celebrations.

It can be served in a mold, in which case it will take the shape of the mold, or it can also be molded into the shape of an animal or any other object.

Sachima

This sweet is original from Manchu cuisine (belonging to the Manchu ethnic group). The traditional recipe is made with the following ingredients: stone sugar, flour and butter. The Cantonese version adds grated dried coconut and Fujian also uses sesame, granulated sugar, vegetable oil, sugar malt, milk and egg.

Teas and spirits

If the aforementioned dishes are representative of Chinese cuisine and culture, teas and spirits are another common element in the country's daily life that, far from being merely drinks, are a way of life for Chinese citizens.

The scent of green tea It is characteristic of Chinese culture and is taken at celebrations, special events or even to apologize, since it represents values ​​such as well-being, harmony, serenity and beauty, among others.

Today, China is the world's leading producer of green tea. There is a wide range of varieties of green tea, among which stands out the Lung Ching, considered the most popular internationally. Your name means dragon pitIt has a sweet taste and its appearance is golden in color.

In addition to tea, the famous herbal liqueur, which is made from water from the Chishui River, located on the border with Sichuan, is also very popular. It can be made either with flowers or with different aromatic herbs.

Also Chinese wine, known as white wine or Baijiu (pronounced /pae-lloo/) is a traditional alcoholic beverage in China. Although it is given the name of wineIt is actually a liqueur made from rice, which is between 40 and 60% alcohol. It has an intense sour flavor that is strongly reminiscent of Spanish pomace or Italian staple. Baijiu's best known brand is Moutai.

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