What Is the Most Popular Chinese Dish in Australia?

Australia's Most Popular Chinese Food

Since Australia's food scene is thriving and the country's multicultural population is growing, we may try a wide variety of cuisines at exceptional restaurants.

We've rounded up some of Australia's favourite Chinese dishes to celebrate, including old favourites and newer creations.

Sweet pork bun

Char siu bao is a staple of Chinese cuisine in East Asia. A staple of every good Chinese restaurant, these fluffy little packets can be steamed or baked and are stuffed with a sweet stewed beef surprise.

The bao is China's answer to the best fast food, and it has everything you could want in a pizza crust or a burger.

If you're looking for the perfect snack, head to your local Chinese restaurant and, while you're there, read about our visit to Tim Ho Wan, which serves the finest char siu bao in the world, as rated by Michelin.

Hotpot

Anyone who claims to be an expert on Chinese cuisine but has never tried hotpot is fooling themselves. Hotpot is as essential to a serious fan of Chinese cuisine as fried rice, chow mein, and dim sum.

The legend holds that as Mongolian horse riders crossed the plains into Northern China, they used their helmets to fry their shields in the kitchen, boil broth over the campfire, and cook pieces of meat.

Hot pot is said to have entered Chinese cuisine despite Chinese efforts to repel Mongol invasions with a flimsy construct known as the Great Wall of China.

The flavour of the meat and vegetables in a hotpot is determined entirely by the quality of the broth used.

There are various broth options, including mushroom, tomato, original, and spicy.

While the meat itself has a certain flavour, it can be altered by the condiments used. A classic version includes peanut butter, smashed garlic, diced onion, and sesame oil.

A Peking Duck

Peking duck, one of China's most famous dishes, was created in Beijing and has since spread worldwide.

A Peking duck's thin, crisp skin is one of the dish's most special characteristics. Pancakes, spicy bean sauce, and soy sauce with crushed garlic are some of the best sides with sliced Peking duck. This is a local Beijing speciality that you must sample. Read on for more information on the delicious Peking Roasted Duck.

The Peking duck, a delicacy famous in Beijing, has been there longer than the vehicle, electric lighting, or even the Rolling Stones. These are the marionettes you see dangling in the windows of Chinese restaurants around the world; they seem as though they've been deep-fried.

All across the world, people love Peking duck, which is often served sliced with some greens and seasonings on top of a pancake.

Dumplings

Dumplings are a type of Chinese dumpling that is made by placing minced meat and chopped vegetables in between two layers of dough. People in North China have enjoyed dumplings for over 1,900 years.

It's common for fillings to combine different meats and vegetables, such as ground pork, shrimp, chicken, beef, and vegetables. But can they be steamed, boiled, or fried? On the eve of the Chinese New Year, dumplings play a central role in the celebration.

The humble dumpling that sustains billions of people worldwide is traditionally attributed to a man named Zhongjing Zhang.

He's responsible for the delicious appetisers we dipped in various sauces and washed down with icy beers.

Thank you so much, Zhongjing; we value your assistance. He said he saw homeless individuals with frostbite on their ears, which inspired him to mould the dough into ears and give them out with nice goodies inside. Because of this, he was revered as a "medical saint."

Relatives of the wonton, Chinese dumplings have been around for almost two millennia.

On the occasions of the Winter Solstice and the Spring Festival, the entire population of China partakes in this symbolic snack. Given its positive association with prosperity and physical well-being, it's not hard to understand why.

Chinese dumplings are only considered authentic if they feature many fillings. You may have a filling of sugar, peanuts, dates, or walnuts, among many others. Tastes can be altered by seeing different parts of China. Why? One with sugar in it can give you hope for a better tomorrow. Eating foods like dates and walnut dumplings may improve fertility and boost the likelihood of having a healthy, beautiful kid. Likes peanut dumplings better than other kinds. Expect that you can live a long and happy life.

Pork with a Sweet and Sour Sauce

Orange-red pork is simmered in a sweet and sour sauce until it reaches the desired tenderness.

The sweet and sour pork was one of the first items on the menu, and as demand grew, new items were added.

You can use chicken, beef, or pork ribs instead of pork. Check out Pork with Sweet and Sour Sauce for the recipe for this mouthwatering dinner.

It is generally thought that "sweet and sour pork," a famous Cantonese dish, began as pork prepared in a sugar and vinegar sauce. Not too sweet and sour, the reddish sauce enticed eaters off pavements worldwide.

Tourists from the West who travel to China might hope to find "genuine" versions of delicacies like sautéed sweet and sour pork tenderloin.

Tangcu Liji, also known as Sautéed Sweet and Sour Pork Tenderloin, is a popular dish in restaurants around China. It exemplifies the country's regional diversity and culinary traditions.

This dish has an incomparable flavour. The crispy coating and juicy meat in this dish are just the beginning of a rollercoaster adventure for your taste receptors because of the sweet and sour flavour combination.

The great popularity of dishes like Chinese Sweet and Sour Whole Fish (Tangcu Quanyu) and Sweet, as well as Sour Ribs, has led to the addition of this flavour combination to a wide variety of dishes.

Pork Pipis With Shaoxing Wine

Even though it's not typical, this dish shows how traditional Chinese food may have a wide range of flavours. True to its origins, this bottle of Shaoxing Wine hails from Neil Perry's Spice Temple, the hub of Sydney's fine dining spicy Chinese culinary adventures. Adding pipis, an ingredient rarely available in Western kitchens boosts the dish's incredible flavour and explosive potential.

Pork Sichuan

Slices of pork are poached and then served in a spicy sauce, a Sichuan cuisine staple.

The pork is simmered in water with a white egg covering it with starch to keep it juicy and tender, as opposed to being stir-fried or deep-fried, both of which waste a lot of oil and risk overcooking the meat.

Dishes from the Sichuan province of China are known for their distinctively peppery and spicy pork broth. Each bite is accompanied by the heady scent of freshly ground spices and the tangy flavour of meat juices.

Braised Pork Balls In Gravy

S x wánzi, often known as cooked pig balls with gravy, are traditional Chinese meatballs. Spaghetti and meatballs from China are a successful mix.

The smooth gravy will tantalise your taste buds like a "drug sauce," making you want more. How many calories does it have, roughly? Don't be too quick to dismiss my claims. You'd never even consider doing something like that!

Each meatball should have the ideal 7:3 ratio of lean-to-fat pork. If you want this, ensure you're eating at an excellent restaurant.

Vermicelli with Garlic Shrimp

Shrimp with vermicelli and garlic is a dish that has recently gained popularity among internationals and younger Chinese.

The steaming method elevates the dish's natural flavours. For example, garlic's powerful flavour contrasts with fresh shrimp's saltiness in a seafood sauce.

The vermicelli at the dish's base savours the liquid that rises to the bowl's rim. A dash of Chinese yellow wine is the key to preserving the aroma and amplifying the flavour of this delectable dish.

Chow Mein

What you see above is the Cantonese pronunciation of the Chinese characters for "chow mein," which means "stir-fried noodles" (). This stir-fried dish consists of noodles, meat (usually chicken, steak, shellfish, or pig), onions, and celery.

Chow mein noodles call for a long boil time. Once they have cooled down, the next step is to stir-fry them.

Vermicelli Buns in a Steamer

The dim sum spread would not be complete without the steamed vermicelli rolls (chángfn).

They are a favourite among Guangzhou natives at teahouses, morning tea cafés, and food booths at night bazaars, and they may be found on the breakfast menus of many middle-class restaurants in China.

Wrapped in rice starch sheets, the fillings are ready to be served. Meats like beef/pork, shrimp, and even oysters can be combined with vegetables like lettuce, watercress, and mushrooms.

The rolls are covered with cooked peanut oil, raw oyster sauce, spicy sauce, or sesame paste and then steamed until the flavours merge.

Fried Shrimp with Cashews

Fried shrimp with cashew nuts is a popular dish among ex-pats in China.

The name of this device pretty much sums it up. Crunchy cashew nuts complement the tender, peeled shrimp perfectly. The shrimp is always succulent and flavorful, and it takes no time to cook. A healthy and convenient choice for busy families.

Kung Pao Chicken

Kung Pao Chicken is a popular meal that may be prepared in a Sichuan-style wok and is a favourite with both Chinese and non-Chinese diners.

The main components are chicken, dried chillies, and fried peanuts.

Chopped chicken is coated in cornflour and then cooked with vegetables, sweet-and-sour sauce, crushed garlic, and other seasonings in a Western take on gong bao chicken. Find out how to make delicious Kung Pao chicken every time.

Tofu with a Ma Po Sauce

Ma Po tofu, a staple of Chuan cuisine, has been around for over a century. In Chuan cooking, pepper powder is a common spice. Hence the name ma () describes its spiciness.

The mythical beginnings of Mapo Tofu are often attributed to the Sichuan region of China, as are those of many other popular Chinese foods.

The dish is named after the owner of a restaurant in Chengdu, Sichuan Province, Chen Mapo, whose face is famous for the distinctive freckles (or Mazi) that give it its name.

Map Tofu has been a staple in Chinese cuisine for centuries since Chen Mapo popularised it in the early Qing Dynasty.

Mapo Tofu is an excellent introduction to the spicy flavours of the Sichuan province in China. The combination of fresh, delicate tofu with the spiciness of ground beef, wild chiles, and broad bean paste is hard to beat. It's mesmerising to bite into a bite that combines the tender tofu with the savoury minced meat. Where did you get that Sichuan peppercorn sauce? That is, without a doubt, delicious.

Beef and green onion turn the normally white tofu a rich reddish hue. This exquisite snack is worth the price.

Wontons

Since the Tang Dynasty, wontons have been served at the annual winter solstice banquet (618–907).

The most versatile shape for wontons is a right triangle, much like Italian tortellini. You may either deep fry them or boil them in a broth. Various ingredients, including shrimp, pork, or a combination, can be used to stuff wontons.

The flavorful wonton is a dish that can please even the pickiest eater. Delicious flavours encased in lovely, hard but yielding packages. We feel confident placing 10 of the most well-known Chinese foods on this list because of the familiarity and comfort of wontons, which can be enjoyed steamed, fried, or floating in the broth.

The simple wonton goes by many distinct names across China, each reflecting regional variation in taste. While wonton filling and wrapping may seem simple, they are made with fermented and kneaded flour of the highest quality.

Is there a certain wonton that you've been trying to track down? The cho shu, or "folded arms," wonton is a speciality of the Sichuan province. It derives its name from how the wonton's four corners are folded towards the centre before cooking, creating the appearance of crossed arms.

No matter where in China you find yourself, you may be able to discover a restaurant that serves this tasty speciality.

The Spring Rolls

"Spring rolls" are a cylindrical dim sum dish typical of Cantonese cuisine. The filling of a spring roll can be either savoury or sweet.

Once a spring roll wrapper is stuffed with food, the following step is cooking. Then, the spring rolls are given a bright yellow colour.

Jiangxi, Suzhou, Shanghai, Fujian, Guangdong, Shanghai, Hong Kong, etc., have all seen increased popularity.

Chinese-style fried rice, or Yang Chow

Have a Yang Chow fried rice dish in Yangzhou for the greatest experience. Though there are thousands of other forms of fried rice throughout China, Yang Chow fried rice has become famous thanks to the culinary prowess of the city's cooks.

Baby bamboo shoots and sliced ham are common ingredients in traditional Yang Chow fried rice, along with peeled shrimp, mushrooms, carrots, eggs, and corn for added flavour. The rice is stir-fried till it turns golden yellow and is aromatic after cooking when all the flavours of the ingredients have been brought out.

Dongpo Rou (Bouilli)

Su Dongpo was honoured for his culinary invention by giving it his name about a millennium ago. The dish is now known as Dongpo Rou. Today, this dish is still often called Dongpo Rou, but its name has changed slightly from province to province through the years. Although Dongpo Rou, also known as Bouilli, has gone by many different names throughout the years, its fundamental principles have remained the same.

Dongpo Rou is an excellent pork belly prepared in the classic red cooking style; the mix of brown sugar, soy, and special wine sauce gives off a tantalising aroma. The slow cooking in this sauce brings out the best in the meat's lean and fatty parts.

Century Eggs

The Century Egg is the fifth finest food ever, in our opinion. Unique and flavorful, this meal is a favourite in Shanghai. Keep reading to find out why.

Eggs from a quail, fowl, or duck that have been cured are considered a delicacy in China and are called "century eggs." To store the eggs for a year, they are buried in a cement and rice husks container. The egg has a powerful perfume and a pleasant taste similar to a hard-boiled egg but softer; the yolk lightens in colour and becomes nearly transparent.

While they may sound like classic Chinese food, Century Eggs look more like a peculiar jelly than anything else, just right for the adventurous chef.

Conclusion

Due in large part to the country's increasing ethnic population, Australia now boasts a wide range of cuisines served at many excellent restaurants. In honour of the occasion, we have compiled a list of some of Australia's most beloved traditional and innovative Chinese meals. Char siu bao, filled with a sweet stewed beef surprise, is a staple of Chinese cuisine in East Asia. Hotpot is supposed to have entered Chinese cuisine despite China's best efforts to ward off Mongol invasions; it is now considered vital to a true fan of Chinese food as fried rice, chow mein, and dim sum. Finally, one of the most well-known Chinese dishes, the Peking duck, originated in Beijing but has since become popular worldwide. Keep reading to find out how to make the mouthwatering Peking Roasted Duck.

Beijing's signature dish, Peking duck, has existed for over 1,900 years. This dish can be steamed, boiled, or fried by sandwiching minced meat and chopped veggies between two layers of bread. Zhongjing Zhang is traditionally credited with creating the humble dumpling that feeds billions of people worldwide. After witnessing homeless people suffering from frostbite on their ears, Zhang was moved to action, prompting him to shape dough into ears and distribute them along with tasty treats. Dumplings, a staple of Chinese cuisine for nearly two millennia, are one of the country's top most-ordered dishes. To be deemed genuine, they must be filled with multiple ingredients, such as sugar, peanuts, dates, or walnuts, and take on diverse forms in various regions of China. Dates and walnut dumplings, for example, have increased fertility and improved the chances of producing a healthy, attractive child.

There is a widespread demand for the Chinese restaurant staple Pork with Sweet and Sour Sauce, also known as Sautéed Sweet and Sour Pork Tenderloin. It's representative of the country's wide range of regional cuisines and cooking styles. However, the dish's crunchy coating and succulent meat are just the beginning of a wild ride for your taste buds. "Sweet and Sour Pork," a well-known Cantonese cuisine, is traditionally said to have been developed from pork cooked in a sugar and vinegar sauce. However, several foods now have a sweet and sour component, thanks to the widespread success of dishes like Chinese Sweet and Sour Whole Fish and Sweet and Sour Ribs.

Traditional Chinese dishes like Pork Pipis With Shaoxing Wine can have various flavours. An essential part of any Sichuan meal is the pork Sichuan, in which thin pork slices are poached and doused in a fiery sauce. Gravy-Covered Pork BallsS x wán In particular, the recipes for dim sum, which are well-liked among non-Chinese and younger Chinese, are the most crucial parts of this literature. They include steamed vermicelli buns, chow mein noodles, shrimp with garlic, and fried shrimp with cashew nuts. Steamed vermicelli rolls are flavoured with various sauces and pastes, including peanut oil, raw oyster sauce, spicy sauce, and sesame paste. Noodles, meat, onions, and celery are stir-fried to make Chow Mein. The dish of garlic shrimp has been increasingly popular in recent years.

For foreigners living in China, a common dish is fried shrimp with cashews. The soft, peeled shrimp go wonderfully with the crunch of the cashew nuts. In this Westernised version of gong bao chicken, chopped chicken is dusted in cornflour before being cooked in a skillet with veggies, sweet-and-sour sauce, crushed garlic, and other seasonings. Chen Mapo, the proprietor of a restaurant in Chengdu, Sichuan Province, is credited with popularising Ma Po tofu. This dish has been a mainstay of Chuan cuisine for over a century. Fresh and delicate tofu is combined with ground beef, wild chiles, and broad bean paste to create a dish that is a great gateway to the fiery flavours of China's Sichuan province. Since the Tang Dynasty, people have relished wontons steamed, fried, or floating in the broth at the annual winter solstice meal. Cho shu wontons, also known as "folded arms" wontons, are a speciality of the Sichuan region of China.

This dish gets its name from how the four corners are tucked in towards the middle before cooking, giving the impression of crossed arms. Cantonese cuisine often includes spring rolls in its dim lunch offerings; these cylinders can have savoury or sweet fillings. Increased tourism has been recorded in Jiangxi, Suzhou, Shanghai, Fujian, Guangdong, Shanghai, Hong Kong, etc. Baby bamboo shoots, sliced ham, peeled shrimp, mushrooms, carrots, eggs, and corn go into the Yang Chow, a Chinese-style fried rice that is a local favourite in Yangzhou. Over a thousand years ago, Su Dongpo created Dongpo Rou, sometimes called Bouilli.

Prepared in the traditional red cooking manner with brown sugar, soy, and special wine sauce, this pork belly is delicious. After being cooked, the rice is stir-fried till it turns golden yellow and is fragrant. In China, Century Eggs are a delicacy that is preserved by being buried in a container made of cement and rice husks. They smell strongly of perfume and taste delicious, like a softer hard-boiled egg; the yolk lightens in colour and almost becomes transparent.

Content Summary

• The Most Well-liked Chinese Cuisine in Australia We may sample a wide range of cuisines at outstanding restaurants since Australia's food industry is booming and the country's ethnic population is expanding.
• In honour of the occasion, we have compiled a list of some of Australia's most beloved traditional and innovative Chinese meals.
• Sticky buns filled with juicy pork
• East Asian countries often have char siu bao as their main source of Chinese food.
• These light and airy parcels, filled with a sweet stewed beef surprise, are standard at every decent Chinese eatery.
• The bao is China's version of the best fast food; it combines the best parts of pizza dough and burger buns.
• If you consider yourself an expert on Chinese food but have never eaten hotpot, you are deceiving yourself.
• An authentic Chinese meal wouldn't be complete without hotpot, just like fried rice, chow mein, and dim sum wouldn't.
• According to folklore, when Mongolian horse riders travelled across the grasslands into Northern China, they used their helmets to fry shields in the kitchen, boil broth over the campfire, and prepare meat over the open flames.
• Even though the Chinese built the Great Wall of China to keep out the Mongols, hot pot is supposed to have made its way into Chinese cuisine.
• The broth gives the meat and veggies in a hotpot their flavour.
• Some examples of available broths are mushroom, tomato, original, and spicy.
• While meat naturally has a distinct taste, it can be transformed by adding seasonings.
• A traditional recipe calls for peanut butter, smashed garlic, sliced onion, and sesame oil.
• One of the most well-known Chinese dishes, the Peking duck, originated in Beijing but has since become popular worldwide.
• A Peking duck's thin, crisp skin is one of the dish's most distinguishing features.
• Traditionally, sliced Peking duck is served with various condiments and sauces, including pancakes, spicy bean sauce, and soy sauce with smashed garlic.
• Some marionettes look like they've been deep-fried, hanging in the windows of Chinese restaurants worldwide.
• Peking duck, commonly served sliced with greens and seasonings atop a pancake, is a global culinary phenomenon.
• To make dumplings, minced meat and chopped veggies are sandwiched between two sheets of dough.
• Dumplings have been a popular food in North China for over 1,900 years.
• Fillings sometimes have a variety of meats and vegetables combined into one dish. Ground pork, shrimp, chicken, beef, and veggies are common ingredients.
• Dumplings are a staple dish served on the eve of the Chinese New Year.
• It is widely believed that Zhongjing Zhang was the first to create the humble dumpling that now feeds billions of people worldwide.
• He prepared the tasty appetisers we dipped in various sauces and paired with cold drinks.
• Our sincere gratitude goes out to you, Zhongjing.
• The frostbite on the ears of homeless people reportedly motivated him to shape the dough into ears and distribute it with treats inside.
• This earned him the title of "medical saint."
• In the same family as the wonton, Chinese dumplings have been around for over two millennia.
• Dumplings would be among the top 10 most ordered Chinese dishes even if Kung Fu Panda had never been made.
• The whole Chinese populace shares this symbolic snack during the Winter Solstice and the Spring Festival.
• Considering the happiness and health, it seems to provide, it's not hard to fathom why.
• When it comes to Chinese cuisine, a dumpling can only be deemed "real" if it is packed with various ingredients.
• You can choose from a wide variety of fillings, including sugar, peanuts, dates, and walnuts.
• Seeing different places inin China can change one's culinary preferences.
• The sweet and sour pork was an early customer favourite, and as the restaurant expanded to meet customer demand, other dishes were introduced.
• You can use chicken, beef, or pork ribs instead of pork.
• "Sweet and Sour Pork," a well-known Cantonese cuisine, is traditionally said to have been developed from pork cooked in a sugar and vinegar sauce.
• The crimson sauce's balanced sweetness and sourness drew diners in from all over the world.
• Westerners visiting China may be on the lookout for "authentic" versions of dishes like sautéed sweet and sour pork tenderloin.
• Tangcu Liji, or Sautéed Sweet and Sour Pork Tenderloin, is a dish found at many Chinese restaurants.
• It's representative of the country's wide range of regional cuisines and cooking styles.
• The taste of this meal is unmatched.
• This meal's sweet and sour flavour combination takes your taste buds on a wild ride from the moment they encounter the dish's crunchy covering and succulent meat.
• While this isn't your standard Chinese fare, it demonstrates the variety of flavours found in authentic Chinese cooking.
• This bottle of authentic Shaoxing Wine was first produced in Neil Perry's Spice Temple, the epicentre of Sydney's spicy Chinese fine dining scene.
• The dish's extraordinary flavour and explosive potential are amplified by the use of pipis, a spice that is difficult to come by in Western kitchens.
• It is common practice in Sichuan cooking to poach pork and then serve it in a spicy sauce.
• Compared to stir-frying or deep-frying, which wastes a lot of oil and can dry out the meat, simmering the pork in water with a white egg covering it with starch helps keep the meat moist and soft.
• Meals from China's Sichuan area are recognised for their peppery, spicy pig broth.
• Like a "drug sauce," the velvety gravy will make your taste receptors crave more.
• Avoid being too hasty to discount my arguments.
• You would never dream of really carrying out such a plan!
• The optimal proportion of lean-to-fat pork in each meatball is 7:3.
• This can be achieved by selecting a high-quality restaurant.
• In recent years, the shrimp dish with vermicelli and garlic has become increasingly popular among foreigners and younger Chinese.
• When cooked via steaming, a dish's inherent flavours shine through.
• In a seafood sauce, the fresh shrimp's saltiness complements the garlic's intense flavour.
• Vermicelli in the bottom of the dish absorbs the flavorful broth that floats to the top.
• The secret to retaining the dish's scent and enhancing its flavour is a splash of Chinese yellow wine.
• Noodles, meat (often chicken, steak, seafood, or pig), onions, and celery are the main ingredients in this stir-fried dish.
• Cooking chow mein noodles require a lengthy boil time.
• Now that they've cooled down, it's time to give them a stir-fry.
• Steamed vermicelli rolls (chángfn) are essential to any dim sum meal.
• In addition to appearing on the breakfast menus of many middle-class restaurants in China, these dumplings are a staple in Guangzhou teahouses, morning tea cafés, and food stalls at night bazaars.
• The fillings are ready to be served after being wrapped in rice starch sheets.
• Vegetables like lettuce, watercress, and mushrooms go well with meats like beef/pork, shrimp, and oysters.
• The rolls are steamed until the flavours combine, at which point they are doused in peanut oil, raw oyster sauce, spicy sauce, or sesame paste.
• In a Westernized version of gong bao chicken, chopped chicken is dusted in cornflour before being cooked in a pot with veggies, sweet-and-sour sauce, smashed garlic, and other ingredients.
• Chilli pepper powder is frequently used in Chuan cuisine.
• Many well-known Chinese dishes, including Mapo Tofu, are said to have originated in the Sichuan province.
• The dish was given its name by the proprietor of a restaurant in Chengdu, Sichuan Province, Chen Mapo, because of the unusual freckles (or Mazi) on his face.
• Since its introduction by Chen Mapo during the early Qing Dynasty, map tofu has been a mainstay of Chinese cuisine.
• An ideal starting point for experiencing China's Sichuan province's fiery flavours is a Mapo Tofu dish.
• Spicy ground beef, wild chiles, and broad bean paste complement the fresh, delicate tofu.
• A taste that blends the soft tofu with the savoury minced pork is mesmerising.
• That is mouthwatering.
• The normally white tofu takes on a deep red colour from the beef and green onion.
• It's money well spent on this delicious treat.
• Winter Solstice banquets have featured wontons since the Tang Dynasty (618–907).
• A right triangle is the most adaptable shape for wontons, just as it is for tortellini in Italian.
• They are equally delicious, either deep-fried or boiled in a soup.
• Wintons can be stuffed with shrimp, pork, or a combination.
• Even the most finicky eater will likely like the delicious wonton.
• Flavorful treats are enclosed in attractive, sturdy, yet pliable containers.
• Cho shu wontons, also known as "folded arms" wontons, are a speciality of the Sichuan region of China.
• It gets its name from how the wonton's four corners are folded towards the centre before cooking, making the shape of crossed arms.
• It's possible to find a restaurant in any city in China that provides this delicious delicacy.
• Dim sum "spring rolls" are a cylindrical dish distinctive to Cantonese cuisine.
• Spring rolls can have savoury or sweet fillings.
• After filling a spring roll wrapper, the next step is to prepare it for cooking.
• The spring rolls are then dyed a vibrant yellow.
• The best way to enjoy Yangzhou is with a plate of Yang Chow fried rice.
• The culinary prowess of the people of Yang Chow has led to the city's fried rice becoming famous, even though there are thousands of other types of fried rice throughout China.
• Traditional Yang Chow fried rice typically includes baby bamboo shoots, sliced ham, and the usual suspects of peeled shrimp, mushrooms, carrots, eggs, and corn.
• After being stir-fried until it becomes golden yellow and aromatic, the rice has taken on all the flavours of its constituent ingredients.
• Almost a millennium ago, Su Dongpo was recognised for his culinary innovation by having it bear his name.
• Dongpo Rou, pork belly cooked in the traditional red cooking manner, has a wonderful flavour because of the combination of brown sugar, soy, and unique wine sauce.
• Cooking the meat low and slow in this sauce brings out the finest in lean and fatty cuts.
• The Century Egg is, in our opinion, the fifth-best meal of all time.
• A local favourite in Shanghai, this dish is both novel and delicious.
• Eggs are buried in a container made of cement and rice husks for long-term storage of up to one year.
• The egg softens, the yolk becomes lighter and almost transparent, and it emits a potent fragrance and flavour reminiscent of a hard-boiled egg.
• Century Eggs are perfect for the daring cook because they sound like traditional Chinese fare but appear like a strange jelly.