SPRING ROLLS
Spring rolls are one of the famous snacks in thin sheet dough rolled up to some tasty fillings such as vegetables, chicken, or shrimp. Generally, these are spring rolls that tightly wrap some fillings inside and then are fried until crispy and golden brown in color. A few spring rolls do not go into the frying process but are served fresh. They can be served with a dipping sauce, usually sweet chili or soy sauce, to make them more delicious and crispy.
DUMPLINGS
Dumpling is a small piece of dough, rounded, with tasty stuff inside-means it can be meat, vegetables, or even sweet fillings. Basically, the dumplings are made mostly of flour and water dough. Steamed, boiled, or fried-dumplings are quite well-known dishes for many countries and usually served with a certain type of dipping sauce. Dumplings are soft, yummy, and perfect either for snacking or having a meal!
FRIED RICE
Fried rice is a common dish in which rice, vegetables, and eggs are fried, occasionally with chicken or shrimp as the meat. Fried rice was prepared in a pan with oil and added to the soy sauce, which makes it sweet. It is usually mixed with other vegetables like chopped carrots, peas, onions, and many others. Fried rice is easy to prepare, mouth-watering, and can be taken solely or together with other meals as a side dish.
PEKING DUCK
Peking Duck is actually one of the most popular dishes in China, which uses some special ducks and is roasted until crispy and golden skinIt has tender, juicy meat inside. It is usually served with thin pancakes, green onions, cucumber, and a sweet sauce called hoisin. People wrap the duck, vegetables, and sauce in the pancake to eat. The Peking Duck is a favorite as it comes out totally different in flavor with crispiness.
HOT POT
Hot pot is a very popular Chinese meal where one big pot of hot, flavored broth sits at the middle of the table. You cook your food yourself in the broth by dipping raw ingredients into the broth, like thin slices of meat, vegetables, noodles, and seafood. In this dish, you share a pot with everyone and cook your favorite food. It is fun eating and quite yummy with several combinations of dipping sauces.
SWEET AND SOUR PORK
Sweet and sour pork is one of the favorite dishes when it comes to prepared Chinese food through deep-frying small pieces of pork. Later on, the pork is tossed in a bright, tangy sauce that happens to taste sweet and sour; mainly, the sauce comprises vinegar, sugar, and ketchup. Sometimes, it also has vegetables such as bell peppers, pineapples, and onions. It is one of the beloved dishes because flavors all blend in magnificently, often with rice.
CHOW MEIN
Chow mein, in simple terms, is a plate of Chinese spaghetti that mainly consists of noodles that are fried alongside vegetables and sometimes meat, like chicken, beef or even shrimps occasionally. First off, the noodles are stirred into an extremely hot pan where they get flavored with oil and soy sauce till they become crispy enough. Other vegetables found in chow mein include cabbages, peas as well as bell peppers. Chow Mein is very flavorsome fast food since people like its taste and texture.
MAFO TAFU
Mapo Tofu is a spicy Chinese recipe prepared with soft tofu, usually ground meat of pork or beef, and a flavorsome sauce. The preparation of sauce consists of chili bean paste, garlic, ginger, and Sichuan peppercorns, which give it a hot and slightly numbing taste. The spicy and rich flavors all get absorbed by the tofu, which then tastes amazing. Usually, Mapo Tofu is eaten with rice; it is savored for its bold spicy taste!
SZECHUAN PORK
Szechuan Pork is a spicy food derived from China, specifically from the Sichuan Province. It is basically thin slices of pork fried along with other vegetables like bell peppers, carrots, and onions. There's something added here for taste called sauce, whose main ingredients are chili peppers, garlic, ginger, and Sichuan peppercorns that make it hot and numb in the same way. Rice always accompanies Szechuan Pork and has gained popularity because of its bold fiery flavor.
