Kung Pao Chicken
A spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers.
Sweet and Sour Pork
To make this dish, the chunks of pork come deep fried and crunchy, enveloped with a thick, saucy coating. China seems to like cartilage and fatty cuts of meat, so you can expect that those will also be included in the mix.
Dumplings
A dish that consists of pieces of dough wrapped around a filling or of dough with no filling. The dough can be based on bread, flour, or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits, or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering, or steaming, and are found in many world cuisines.
Peking Duck
Peking duck is one of the most significant Beijing dishes. The duck meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.
Hotpot
A Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is usually eaten with a dipping sauce.
Biang Biang Noodles
Alternatively known as "you po che mian" in Chinese, Biang Biang noodles are a type of noodles popular in the cuisine of China's Shaanxi Province. The noodles are described as being like a belt, owing to their thickness and length. The noodle is broad and hand-made. It was originally part of a poor man's meal in the countryside, but has recently become renowned due to the unique character used in its name.
Stinky Tofu
A form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants.