Which Chinese food do foreigners like best?

Most Popular Chinese Food - Top 12 Chinese Main Dishes / Cuisine

What is typical chinese food?

The following becomes the eighth most popular chineseFood and the simple recipes of some dishespresented to foreigners. These eight main courses are also specialties: sweet and sour pork, Kung - Pao chicken (Gongbaojiding), Mapo Doufu (Mapo bean cheese), Wonton, Jiaozi (Maultasche), spring rolls, fried noodle and Peking duck. These Chinese dishes can be enjoyed in most restaurants in China. Abroad it is also possible to order some dishes in the Chinese restaurants. Enjoy the food in China!

There are numerous from different cities Specialtiesthat you should try. Apart from China, you can usually order these recommended 8 dishes in Chinese restaurants.

1. Peking duck

In addition to visiting the Great Wall, the Imperial Palace and the Ming tombs, the visitor should definitely try the well-known specialty "Peking duck".

The Quanjude Peking Duck Restaurant in Beijing is best for this. Since opening in 1864, the restaurant has maintained its traditional art of cooking the duck over the oven.

If you want to try this, the simple recipe is as follows:

First, the cook passes gas under the duck's skin so that the duck's body puffs up and the duck meat and skin can be separated. Then condiments like Oil, honey and a special sauce is poured into the duck and it is hung on a pole over the oven and cooked until the skin is golden yellow and crispy. The method of consumption is also definitely worth mentioning: the thinly sliced ​​duck meat pieces are placed on thin dough cakes together with spring onions, cucumber wedges and a special dark sauce, which are folded up and then consumed.

Nevertheless, it is recommended that you travel to Beijing and try these dishes in one of the top Beijing duck restaurants.

2. Sweet and sour pork

This dish clearly tops the list of the most popular Chinese food among foreigners. The combination of sweet and sour tastes, the rich and sumptuous colors as well as the tender meat in a crispy shell make this specialty irresistible for everyone. Now the pork can be replaced with other ingredients such as ribs, chicken or beef and fish.

Simple recipes:

Ingredients and spices

Main Ingredients:

Pork belly : 200g

Tomato: one

Ketchup

Green pepper: one

A slice of garlic

White sugar

A spoonful of oyster sauce starch

salt

pepper

(The amount of spices can be adjusted according to personal taste.)

preparation

1. Cut the meat and cure it with salt and pepper;

2. Make a paste of sweet potato starch with a little water. Mix the paste and meat together. Before you advise the meat, please wrap a little more drying starch;

3. When the oil is up to 150-180 ℃, the meat is cooked 70% through and you fish the meat out of the oil;

4. If the oil is even hotter, consult the meat again until the color of the meat is blond;

5. Cook the garlic, tomato, pepper and later with ketchup and oyster sauce together, a few minutes later with water, then with a little starch sauce, done.

3. Kung - Pao Chicken (Gongbaojiding) and recipes

Kung - Pao Chicken is a traditional Sichuan recipe. The main ingredients are limited to diced chicken, dried chilli and salted peanuts, which are mixed together and fried. The taste has a slight sharpness at the beginning, while the soft and fresh chicken goes perfectly with the crunchy peanuts. For this reason, this preparation is very popular. In Europe and America in particular, but also in other nations around the world, Kung Pao chicken cubes have almost become the epitome of Chinese cuisine.

Ingredients and spices

Main Ingredients: 400-500 g chicken, 100 g peanuts Spices: dried red chillies, 5 spring onions, a piece of ginger, 5 pieces of garlic, 30 g cooking oil, 15 g thick bean sauce, 5 g cooking wine, 15 g cooking starch, 2 g salt, 5 g rice vinegar , 10 g soy sauce, and 5 g sugar

preparation

1. Clean and dice the chicken breast.

2. Stir the cooking wine, cooking starch and salt together and marinate the chicken cubes in the mixture for half an hour.

3. Soak peanuts in hot water for 10 minutes and remove the peanut shells.

4. Cut the red chili peppers into small pieces. Clean and chop the spring onions. Clean the ginger and garlic and cut into cubes.

5. Make a bowl of starchy sauce with sugar, soy sauce, rice vinegar, and cooking wine.

4. Daily bag (Jiaozi)

The dumplings, which are particularly popular in northern China, are somewhat similar to Italian ravioli. Jiaozi can be ordered in many restaurants, even if they are usually not intended as a main course. However, some restaurants have also specialized entirely in Jiaozi. Since the preparation of the Jiaozi is quite time-consuming, frozen Jiaozi are sold in Chinese supermarkets, and have long been sold in Asian shops in Germany. Jiaozi are especially popular on festive occasions, especially during the Chinese Spring Festival. Since many hands can help at least with the filling of the jiaozi, the preparation of the jiaozi is then a family affair, you sit together, fill the jiaozi and talk. In fact, preparing it is therefore a greater pleasure than actually eating it.

There are countless variations of Jiaozi, also for vegetarian. Most Jiaozi fillings, however, contain meat. A Chinese saying goes: "Nothing beats the taste of Jiaozi". This clearly shows the importance of Jiaozi dumplings in Chinese cuisine. The range of fillings for Jiaozi is enormous and contains the essence of Chinese food culture.

5. Spring rolls

Spring rolls come from southern China and are traditionally served for the Chinese New Year celebrations that usher in spring. There are spring rolls with different fillings, but soybeans, carrots and white cabbage are almost always included. We usually have spring rolls fried. But in countries like Vietnam or Thailand, spring rolls cannot be fried either. In both cases, spring rolls represent the silkworms that hatch at the time of the Chinese New Year. The ingredients of the classic fried spring rolls are all filled with different types of vegetables. Carrots, white cabbage, bean sprouts or tofu are almost always included, as are spring onions and shiitake. If the spring rolls contain meat, it's either chicken, duck, or minced meat

6. Fried noodle and simple recipes

When preparing this dish, the noodles are first boiled, then fried in a wok with all sorts of ingredients and spices, and finally served with a few side dishes. The taste is aromatic and full-bodied. Fried noodles are particularly popular with people with a preference for quickly prepared dishes.

Ingredients and spices:

2 eggs chicken breast 100g prawns 100g cabbage 150g carrots 80g three colored peppers 50g onions 100g dry noodles 2 pieces shallots garlic

preparation:

1. Cut the cabbage, carrots, gernels and chicken breast. Prepare the chicken breast with soy sauce and starch together

2. Boil the noodle, and then let it in cold water.

Cook:

1. Gernelen, chicken breast advise

2. Garlic, carrot, peppers in a wok advise and then with noodle

3. Ingredients like soy sauce, vinegar, salt and chili sauce, etc.

7. Hot Pot, Chengdu

Chengdu residents are very fond of spicy food. The Dutch oven with its sharp taste is particularly popular. Pepper and flower pepper are added to the broth. Because of its reddish color, it is also known as "red broth". In preparation, a spicy soup is first boiled in a saucepan. Then you add different ingredients to the boiling broth and let it cook. The secret of the Dutch Dutch oven's delicious taste lies in the spicy broth. Every well-known restaurant has its own secret recipe for it.

You add many different spices such as salt, rock sugar, rice wine, glutamate, pepper, star anise, cinnamon, lilac, wolfberry, fennel, cardamom, mandarin peel, Chinese dates, soybean paste, red paprika, mountain pepper, and many more to the boiling broth. First you have to fry the spices briefly in a little oil, then fill the Dutch oven with boiling water (or broth) and add ginger, garlic, Chinese leek and a little soy sauce.

You can put many things in this delicious Dutch oven: pieces of meat, tofu, mushrooms, fish fillets, shrimps and vegetables. The things are done in the hot broth within a short time. Before eating, you should put some paprika oil, sesame oil, sesame paste, shrimp sauce, soy sauce and vinegar in a small bowl, plus some chives, garlic, parsley and leek. You dip the meat, vegetables and so on in this delicious sauce and then eat it. It tastes really good.

8. Dim Sum, Hong Kong

Dim Sum is a specialty of Cantonese cuisine and literally means "little heart warmers". The small, steamed delicacies are traditionally served with tea in a bamboo basket. The appetizers are mainly dough bags or pouches that are served with a wide variety of fillings. Most dim sum is steamed, but some types of dim sum are also deep-fried. The Mecca of Dim Sum is Hong Kong, where there are special Dim Sum restaurants. In mainland China, you can also find great dim sum in Guangzhou, Shenzhen, Zhuhai, Chaoshan, etc. Long queues form in front of them in the mornings: a surefire sign that the people in Hong Kong love their dim sum. You can find dim sum in numerous small fast-food restaurants, food stalls and hotels from early in the morning until around 4 p.m.

9. Mapo Doufu (Mapo Bean Cheese) and simple recipes

Mapo Doufu is one of those Chinese tofu dishes that have the strongest local coloring. Mapo Doufu can now be found all over the world and looks back on a history of more than a century. This dish was named after its cook, a chef at a Chengdu restaurant. Ma stands for pockmarked and po for the old lady. She cooked an excellent tofu dish from tofu and minced pork, which was seasoned with Sichuan pepper and chilli to be stunning.

Ingredients and spices

Main ingredients: 500 g fresh tofu, 150 g minced (scalped) beef, 50 g spring onions

Spices: 120 g cooking oil, 5.5 g salt, 20 ml mapo tofu sauce (soy sauce), chili powder (to taste), 20 g Pixian bean paste, 250 g double-boiled soup (made from bone with ginger and pepper), 40 g starch and water (the starchy sauce), (2 g chicken powder)

preparation

1. Cut tofu into 2 cm cubes and put them in a bowl of hot water to remove the astringency.

2. Cut the spring onions into small pieces

3. Make the starchy sauce

Cook

1. Heat a wok with the prepared vegetable oil to approx. 80 ° C.

2. Fry the minced beef in the wok until it turns light brown, then add the salt, mapo tofu sauce, chili powder, and pixian bean paste. Continue frying.

3. Add the double-boiled soup and diced tofu and cook over moderate heat until tasty.

4. Add the garlic sprouts and soy sauce, cook for a few seconds and thicken with the starchy sauce. (Add chicken powder if you want.)

5. Serve in a shallow bowl with the chilli powder and chopped green onions.

10. Huntun

Wan Tan (Chinese: Huntun) is a traditional dish from northern China. The term “wonton” is derived from the Cantonese term “wonton”, while “huntun” is derived from standard Chinese. Wontons are bags that contain meat (usually pork) and other ingredients such as vegetables, mushrooms and other minced meat. Then the wontons are cooked in baskets in a steam bath, then served in a basket or added to a soup, the wonton soup. The dough sheets are particularly thin and become transparent during the cooking process. In addition, the soup is mild in taste and low in fat. It is precisely for these reasons that these dumplings are very popular. The dumplings can also be baked in hot oil. Occasionally they appear on European menus as “baked wontons” and are deep-fried, usually served with a sweet and sour sauce.

11. Xiaolongbao, Shanghai

Xiaolongbao are small, in a type of baozi, which are dumplings filled with meat and broth. Most baozi are de-steamed in bamboo steamers.

The origin of Xiaolongbao Shanghai style is the town of Nanxiang, which is a suburb in Jiading District in Shanghai, next to the Guqi Garden. First, the founder of Xiaolongbao sold in Nanxiang, and from here the snack spread throughout China.

There are currently only two so-called authentic shops in Shanghai, the first being the Nanxiang-Mantou Shop, which is located in the Yuyuan Garden. What is most famous here is the Xiaolongbao stuffed with crab meat, which has over 150 years of history. Today the business has branches in Singapore, Hong Kong, South Korea and Japan. As before, the second shop is located at the place of origin in Nanxiang.

12. Guilin rice noodles, Guilin

Guilin cuisine is a bit sweet and spicy, and fresh ingredients are also thought to be very important as it is an excellent combination of the neighboring Sichuan, Hunan and Cantonese styles.

This specialty is the most popular dish and snack. They resemble spaghetti in shape and texture and are served with soup and meat. Mostly pork and chicken bones, soybeans, cassia, orange peel, liquorice, fennel, anise and mango are used. There are numerous differences in the flavors: noodle soup with salad, beef, "three delicacies" according to the original style, roast and vegetables, horse meat or sour and spicy.

Eat rice noodle and enjoy the great karst landscape in Guilin and Yangshuo.

Are you also interested in Chinese breakfast, cooking rice?