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Chinese Sticky Rice (糯米, Nuòmǐ), also known as glutinous rice or sweet rice, is a type of rice that is characterized by its sticky, glue-like texture when cooked. It is commonly used in various Chinese dishes, both savory and sweet. Key Features: Texture: When cooked, sticky rice becomes chewy and sticky, making it ideal for...
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Rou Jia Mo (肉夹馍), often called the “Chinese hamburger,” is a traditional street food originating from Shaanxi province in China. It features tender, flavorful meat stuffed into a freshly baked flatbread, creating a handheld savory treat. Key Features: Bread: The bread (mo) is a type of flatbread that is crispy on the outside and soft...
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Red Braised Pork Belly (红烧肉, Hóngshāo Ròu) is a beloved Chinese dish characterized by its tender pork belly pieces cooked in a rich, glossy, and sweet-savory sauce. It is popular across China, particularly in Hunan and Jiangsu cuisines, with slight regional variations. Key Features: Main Ingredients: Pork belly, soy sauce, sugar, Shaoxing wine, and aromatic...
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Peking Duck (北京烤鸭, Běijīng Kǎoyā) is a famous Chinese dish from Beijing known for its crispy skin, succulent meat, and meticulous preparation. It is considered a culinary art and a symbol of Chinese cuisine. Key Features: Preparation: The duck is seasoned, air-dried, and roasted in a special oven to achieve a crispy, golden-brown skin while...
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Mooncakes (月饼, Yuèbǐng) are traditional Chinese pastries typically enjoyed during the Mid-Autumn Festival (中秋节, Zhōngqiū Jié), a celebration of family reunion and the full moon. These round or square pastries symbolize completeness and togetherness. Key Features: Outer Crust: Made from flour, sugar, and oil, often baked to a golden-brown finish. Filling: Common fillings include sweet...
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Mapo Tofu (麻婆豆腐, Mápó Dòufu) is a famous dish from Sichuan cuisine, characterized by its bold, spicy, and numbing flavors. The dish consists of silken tofu cubes cooked in a rich, spicy sauce made with fermented black beans, ground pork or beef, Sichuan peppercorns, and chili bean paste (doubanjiang). Key Features: Flavor Profile: A harmonious...
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Kung Pao Chicken (宫保鸡丁, Gōngbǎo Jīdīng) is a classic Chinese stir-fry dish originating from the Sichuan province. It features diced chicken stir-fried with peanuts, dried chili peppers, and vegetables in a savory, tangy, and mildly spicy sauce. The dish is known for its bold flavors and balanced combination of heat, sweetness, and umami. Key Features:...
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Chinese jiaozi (饺子) are traditional dumplings made of a thin dough wrapper filled with a savory mixture, typically consisting of minced meat (such as pork, chicken, beef, or shrimp), finely chopped vegetables (like cabbage, chives, or mushrooms), and seasonings. Key Facts: Cooking Methods: Jiaozi can be boiled (shuijiao), steamed (zhengjiao), or pan-fried (guotie, often referred...
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Jianbing (煎饼) is a popular Chinese street food, often described as a savory pancake or crepe. It is typically served as a breakfast snack, though it can be eaten at any time of day. Jianbing is widely enjoyed in China, especially in northern regions, and has gained international popularity in recent years. Key Features of...
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Hot Pot (火锅, Huǒ Guō) is a traditional Chinese communal dish where ingredients like meats, vegetables, tofu, and noodles are cooked in a simmering pot of broth at the dining table. It is a popular and social meal, especially during colder months, and is often enjoyed with family and friends. The concept of hot pot...
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