Made in China: Ten iconic dishes from China that you can enjoy on TheFork

Traditional Chinese cuisine offers a rich tapestry of flavours and textures that captivate the palate. From the iconic Peking duck to the humble spring roll, these dishes not only nourish but also tell the tales of China's diverse regions and cultures. There is an excellent Chinese food scene in London and the rest of the U.K., from provincial takeaways faithfully serving communities, to high-end takes on Imperial cuisine in London’s Chinatown. Here’s a glimpse into the top 10 everyday Chinese dishes that might just inspire your next meal.

Table of Contents 

• Influences of Chinese food 
• Chinese specialty no. 1: Peking duck 
• Chinese specialty no. 2: Dumplings 
• Chinese specialty no. 3: Sichuan Chinese fondue 
• Chinese specialty no. 4: Tofu 
• Chinese specialty no. 5 Spring rolls 
• Chinese specialty no. 6: Imperial chicken 
• Chinese specialty no. 7: Braised pork balls in sauce 
• Chinese specialty no. 8: Sweet and sour pork 
• Chinese specialty no. 9: Fried rice 
• Chinese specialty no. 10: Mooncake 

Influences of Chinese Food 

Chinese cuisine, diverse and refined, spans across eight distinct culinary regions: 

• Sichuan 
• Hunan 
• Canton 
• Fujian 
• Jiangsu 
• Zhejiang 
• Anhui 
• Shandong

Each region brings its unique touch, influenced by historical agricultural practices, local traditions, and dynastic legacies. This diversity is why enthusiasts often speak of "Chinese cuisines" in plural form. Since the Han dynasty, Chinese meals have been crafted around five fundamental flavours: sweet, salty, bitter, sour, and spicy. 

A Chinese meal is also a perfect combination of colors, aromas, tastes and shapes . Characteristics that must be combined to enhance its basic ingredients beyond into something truly unforgettable. China’s legacy of Eastern cuisine is unmatche. 

Chinese Specialty No. 1: Peking Duck 

Originating from Beijing, Peking duck is a culinary gem that dates back to the 11th century. Traditionally roasted and served with delicate pancakes, hoisin sauce, and fresh cucumbers, it remains a symbol of Chinese gastronomy. 

Nowadays, in restaurants or at home, it is served “in a kit” and includes: 

• duck with thin, crispy skin, cooked for several hours before being cut into strips; 
• ultra-thin pancakes, made from flour, water and oil; 
• bean and flour sauce; 
• sliced ​​leeks and cucumber sticks. 

For an exquisite experience in the UK, visit The Duck & Rice, renowned for its succulent crispy aromatic duck. 

Chinese Specialty No. 2: Dumplings 

Dumplings, cherished across China, are a staple in northern Chinese cuisine. These bite-sized parcels can be filled with a variety of ingredients such as pork, shrimp, or vegetables, and enjoyed boiled, steamed, or pan-fried. 

Sample some authentic dumplings at Beijing Dumpling, a hotspot for traditional Chinese flavours. 

Chinese Specialty No. 3: Sichuan Hotpot 

Hailing from the fiery Sichuan province, Chinese hotpot (also known as fondue) is a communal dining experience where diners cook meat, tofu, and vegetables in a simmering broth.

This spicy delight can be savoured at Sichuan Po Po, London, known for its authentic hot pot cuisine. 

Chinese Specialty No. 4: Tofu 

Tofu, a versatile soy-based protein, offers a blank canvas for flavours. Whether silken, firm, or smoked, it pairs beautifully with tangy sauces or aromatic spices. 

• Tofu is eaten: 
• firm, silky or soft; 
• plain, smoked, marinated or fried; 
• accompanied by tasty foods to compensate for its neutral flavour: lemon, herbs, curry, mango, olives, tomatoes, basil… 

Explore tofu variations at House of Ming, where innovative dishes showcase this vegetarian delight. 

Chinese Specialty No. 5: Spring Rolls 

Crispy and packed with fillings like chicken, cabbage, and carrots, Chinese spring rolls are a beloved treat. Or, egg rolls are then fried and dipped in Worcestershire sauce. 

Enjoy them freshly made at Lucy Wong in London’s Soho, where the delicate balance of textures and flavours shines through. 

Chinese Specialty No. 6: Kung Pao 

Chicken Kung Pao chicken, a spicy stir-fry dish with origins in Sichuan, blends tender chicken with crunchy vegetables, peanuts, and fiery peppers. The story goes that in the 19th century, an official of the Qing Dynasty and governor of Sichuan province, Ding Baozhen, named this dish “the guardian of the palace”. 

Indulge in this classic at Meeting Noodles, for a classic neighbourhood dining experience. 

Chinese Specialty No. 7: Braised Pork Meatballs 

Originating from Jiangsu province, these oversized pork meatballs are simmered in a flavourful sauce until tender. Nicknamed “lion heads”, legend attributes them to the Sui dynasty, around the year 600, When Li Chongyi, the governor of the state of Xun hosted a banquet, where we was praised for his fierceness in battle and compared to a lion. When Li was in battle, he flew flags with the emblem of a lion to represent his army. After a guest said they should name one of the night's dishes after him, they chose the meatball, which they felt looked like a lion's head. 

Chinese Specialty No. 8: Sweet and Sour Pork 

A perennial favourite, sweet and sour pork features crispy fried pork in a tangy sauce. To prepare it: marinate the pork in a sweet-salty mixture boosted with ginger, fry it then dip it in a magic sauce made from ketchup, sugar, rice vinegar and cornstarch. 

For a taste of authenticity, visit Gouqi Restaurant, where this classic dish is prepared with high-grade Iberico ham. 

Chinese Specialty No. 9: Fried Rice 

A colourful medley of rice, shrimp, ham, and vegetables, fried rice is a staple dish celebrated for its vibrant flavours. Created in Yangzhou, many recipes for fried rice encourage you to recycle leftover rice cooked the day before, as it will be even firmer and make for a better texture. 

Sample this dish at Bugis Street, renowned for its exquisite, classic fried rice dishes. 

Chinese Specialty No. 10: Mooncake 

Mooncakes, enjoyed during the Mid-Autumn Festival, are sweet pastries filled with red bean or lotus seed paste, sometimes studded with salted egg yolks. This small round, sweet and sour cake, made with wheat flour, salted egg yolk and mung bean puree, now exists in several flavors: nuts, red beans, dates, candied pineapple, seeds lotus, durian. 

Delight in these festive treats at Yauatcha Soho, a trendy spot where traditional Dim Sum is served in an innovative interior. 

Britain has an incredible history of Chinese food, coming from the skilled hands of its Chinese diaspora and the many top quality restaurants they have opened up and down the country. 

For further exploration, delve into "At the Table of a Chinese Family" by Eliane Cheung, a delightful exploration of Chinese culinary traditions and cherished recipes.