1. Dim sum (点心) - a type of Cantonese cuisine that consists of small, bite-sized portions of food served in bamboo steamers or on small plates.
2. Peking duck (北京烤鸭) - a famous dish from Beijing that features crispy skin and tender meat, typically served with thin pancakes, scallions, and sweet bean sauce.
3. Hot pot (火锅) - a communal meal where diners cook raw ingredients, such as meat, vegetables, and seafood, in a pot of boiling broth at the table.
4. Kung pao chicken (宫保鸡丁) - a spicy Sichuan dish made with diced chicken, peanuts, and vegetables, flavored with chili peppers and Sichuan peppercorns.
5. Dumplings (饺子) - a popular Chinese snack or meal consisting of small pockets of dough filled with meat, vegetables, or seafood, and then boiled or fried.
中国美食6. Fried rice (炒饭) - a staple dish made by stir-frying rice with vegetables, meat, and eggs, often with soy sauce and other seasonings.
7. Chow mein (炒面) - similar to fried rice, but made with noodles instead of rice, and often with additional ingredients like bean sprouts, shrimp, or pork.
8. Mooncakes (月饼) - a traditional Chinese pastry eaten during the Mid-Autumn Festival, typically filled with sweet bean paste or lotus seed paste and sometimes containing a salted egg yolk in the center.
9. Spring rolls (春卷) - a crispy appetizer made by wrapping vegetables and sometimes meat or shrimp in a thin pastry wrapper, then deep-frying until golden brown.
10. Wontons (馄饨) - another type of dumpling, but with thinner skin and a variety of filling options, including pork, shrimp, and vegetable mixtures.
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