Authentic chinese cuisine

Peking Duck

Peking Duck, also known as Běijīng kǎoyā, stands as a pillar of Chinese culinary art, reflecting centuries of cultural heritage and culinary evolution. Originating from the imperial eras of Beijing, this famous dish has garnered world fame, establishing itself not only as one of China’s national dishes but also as a must-taste for anyone exploring the rich tapestry of Chinese cuisine. The allure of Peking Duck lies in its thin, crispy skin, and tender meat, traditionally sliced and eaten with pancakes, sweet bean sauce, soy sauce, and mashed garlic, offering a symphony of flavours that diners have savoured for generations.

Historically, Peking Duck was considered a royal dish, reserved for medieval ceremonies and diplomacy receptions, including the 1970s when Premier Zhou Enlai of the People’s Republic of China served it to foreign guests. Its acclaim has traversed beyond the palatial walls to be praised by heads of state, and government officials, and has become a beloved culinary experience among both domestic tourists and international gourmets. Today, the legacy of Peking Duck as the first dish to taste when visiting Beijing continues, embodying a rich history of flavour, tradition, and diplomatic prestige.

Chow mein

Chow Mein, with its roots in Cantonese cuisine, is universally recognized by its pronunciation in Mandarin as chǎomiàn (炒面), which translates to stir-fried noodles. This quintessential dish is celebrated for its versatility, combining noodles with a choice of meat such as chicken, beef, shrimp, or pork, and mixing with onions and celery for added crunch and flavour. The process of making Chow Mein involves cooking the noodles in boiling water until soft, then cooling them down before they are stir-fried to perfection. This method ensures that the noodles have just the right texture — soft yet slightly crispy.

The interesting story behind the origin of Chow Mein dates back to Shan Gu in Jiangsu Province, where it was invented as a practical solution for feeding workers who were building a great dam to prevent flooding of the Yellow River. The requirements were for food that wouldn’t go bad easily, could be made fast in hot weather, kept for a longer time, and could be easily reheated and eaten. Stir-frying, a popular method of cooking noodles, met all these criteria, making Chow Mein a staple dish that not only served a practical purpose but also delighted the palates of many, becoming one of the most popular Chinese dishes known globally today.

Fried Rice

Fried Rice (炒饭, chǎofàn) stands out as a cornerstone among Chinese foods, embodying the essence of Chinese culinary ingenuity with its simple yet profound concept. This dish consists of fried, cooked rice combined with a variety of ingredients such as eggs, vegetables, seafood, and meat, making it one of the most common and beloved dishes across China. Its popularity stems not only from its delicious taste but also from its versatility and ease of preparation, making Fried Rice a go-to recipe for utilizing leftover rice from the last meal. This attribute of Fried Rice aligns perfectly with the principles of resourcefulness and sustainability cherished in Chinese culture.

The history of Fried Rice is as rich and layered as its flavours, often associated with the late Qing Dynasty when it was said to have been a favourite among diplomatic officials like Li Hongzhang. His chef was tasked with creating a dish that could appeal to both Chinese people and foreigners, leading to the creation of a dish that has since been made and enjoyed by millions around the world. The most famous variant of Fried Rice originates from Yangzhou, with typical ingredients including shrimp and barbecued pork, showcasing the dish’s ability to incorporate local flavours and preferences, further cementing its status as a beloved staple in Chinese cuisine and beyond.

Kung pao chicken

Kung Pao Chicken (宫保鸡丁, gōngbào jīdīng) is a famous Sichuan-style speciality that has transcended its regional origins to become a global favourite among both Chinese and foreigners. This beloved dish is known for its compelling combination of diced chicken, dried chilli, and fried peanuts or cashews, creating a rich tapestry of flavours and textures that are emblematic of traditional Sichuan cuisine. In many Western countries, Kung Pao Chicken has been adapted to suit local tastes, often seen in Chinese takeaways with added cornstarch to thicken the sauce, more vegetables, and a sweet and sour sauce that caters to the Western palate. Yet, regardless of the variation, the essence of Kung Pao Chicken—with its spicy, slightly sweet flavour profile—remains a major ingredient in its worldwide appeal.

The history of Kung Pao Chicken is as rich and engaging as its flavour. Originally named after a Qing Dynasty official, the dish reflects the depth of Chinese culinary traditions and the adaptability of its recipes over generations. The classic recipe, with its use of mashed garlic and a balance of spicy and savoury notes, continues to be a staple in the repertoire of Sichuan cooking. This dish not only offers a taste of China’s vast culinary landscape but also serves as a bridge between cultures, adapting and evolving while maintaining its core identity as a quintessential Sichuan-style delight.

Sweet and Sour Pork

Sweet and Sour Pork (糖醋里脊, tángcù lǐjǐ) is a dish that captivates the palate with its bright orange-red colour and the perfect balance of delicious sweet and sour taste. This iconic dish has its beginnings rooted deeply in Chinese culinary tradition, appealing to a wide array of taste preferences with its rich, tangy sauce that gloriously coats tender pieces of pork. Over time, Sweet and Sour Pork has seen various demands and developments, leading to adaptations where ingredients are sometimes substituted with chicken, beef, or even pork ribs, showcasing the versatility and universal appeal of this beloved flavour profile.

The allure of Sweet and Sour Pork lies not just in its taste but also in its ability to evoke a sense of nostalgia and comfort among those who enjoy it. Whether served in China or as part of a Chinese takeout meal in other countries, this dish remains a staple that represents the essence of Chinese cooking. The vibrant sauce, combined with the crispness of the fried meat, creates a culinary experience that is both satisfying and deeply memorable. As one of the most recognized dishes worldwide, Sweet and Sour Pork continues to be a testament to the dynamic nature of Chinese cuisine, adapting to suit local tastes while remaining unmistakably authentic.

Hot Pot

Hot Pot (火锅, huǒguō) ranks among the most popular dishes in China, with its roots deeply entrenched in the culinary traditions of Sichuan Province and Chongqing. This communal dining experience revolves around a simmering pot of soup stock or broth set on a gas or induction hob at the centre of the dining table, into which foodstuffs and condiments are added to cook and eat on the spot. Hot Pot is cherished for its ability to be customized with a wide array of meat slices, vegetables, and other flavour-enhancing ingredients, making each Hot Pot experience unique and tailored to individual taste preferences.

Dim sum

These tea parties or Dim Sum gatherings are more than just meals; they are vibrant social gatherings that bring together friends and relatives. Traditionally held in the morning or for lunch, these events are characterized by the joy of sharing a variety of tastes and textures over light and lively conversation. Dim Sum not only satisfies the palate but also nurtures the soul, reinforcing bonds and creating memories. This aspect of Chinese dining culture highlights the importance of food not just as sustenance but as a means to connect, celebrate, and cherish the company of others.

Sichuan Pork

While Sichuan Pork is highly celebrated, Poached Beef Slices represent another popular version of this dish, sharing a similar recipe but catering to those who prefer the robust flavours of beef. Both versions highlight the innovative methods of Sichuan cooking that focus on maximizing the meat’s flavour while infusing it with a balance of spices that stimulate the senses. These dishes are not just meals but an adventure in taste, showcasing the rich diversity and creativity inherent in Chinese culinary practices. Whether pork or beef, these dishes offer a spicy, tender, and juicy taste experience that’s hard to forget.

Ma po tofu

This spicy and fragrant dish has become a highly popular item not just in China but across the world, even being introduced to Japan where it remains a popular dish. The combination of soft tofu and spicy, flavorful sauce creates a unique taste experience that draws food lovers to it repeatedly. Learning how to cook Ma Po Tofu can bring a piece of Sichuan cuisine into your kitchen, allowing you to explore the depths of Chinese flavours from the comfort of your home. Its rich history and delicious taste make it a must-try for anyone looking to delve into the world of Chinese cuisine.

Xiaolongbao

The allure of Xiǎolóngbāo lies not only in its delicate and thin skin but also in the rich, savoury broth that envelops the filling, creating an explosion of flavours with each bite. The preparation of these buns demands meticulous craftsmanship, from the precise mixing of the dough to the careful wrapping and steaming. Enjoying Xiǎolóngbāo is an art in itself, often involving nibbling a small hole in the bun to sip the broth before consuming the rest of the bun. This dish is a testament to the sophistication and depth of Chinese culinary art, offering a unique taste experience that continues to enchant diners globally.