No.1 Sweet and Sour Pork (咕噜肉/古老肉)
Sweet and sour pork is a Chinese dish that is particularly popular in Cantonese cuisine and may be found all over the world. A traditional Jiangsu dish called Pork in a sugar and vinegar sauce (糖醋里脊) is considered its predecessor. The dish consists of deep fried pork in bite sized pieces, and subsequently stir-fried in a more customized version of sweet and sour sauce made of sugar, ketchup, white vinegar, and soy sauce, and additional ingredients including pineapple, green pepper and onion.
No.2 Kung Pao Chicken (宫保鸡丁)
Kung Pao chicken, or Gong Bao chicken, is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The dish is believed to be named after Ding Baozhen, a late Qing Dynasty official, a one-time governor of Sichuan. His title was Gong Bao (Chinese: 宫保; literally “palatial guardian”). The name “Kung Pao” chicken is derived from this title. In some westernized version, although chicken is traditionally used, seafood items such as shrimp or scallops, or other meats such as beef or pork, are sometimes used in place of the chicken.
No.3 Spring Rolls （春卷）
Spring rolls are a large variety of filled, rolled appetizers. The name is a literal translation of the Chinese chun juan (春卷) found in East Asian and Southeast Asian cuisine. In Chinese cuisine, spring rolls are savory rolls with cabbage and other vegetables inside from areas such as Zhejiang in eastern China, and northern China. They are usually eaten during the Spring Festival in China, and that’s why they get this name.
No.4 Fried Rice（炒饭）
Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok, often with other ingredients such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). As a home-cooked dish, fried rice typically is made with left over ingredients from other dishes, leading to countless variations.
No.5 Mapo tofu（麻婆豆腐）
Mapo tofu, is probably among the best known Chinese dishes in western world. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. In the west, the dish is often adulterated, with its spiciness severely toned down to widen its appeal.
Jiaozi, is a Chinese dumpling widely spread to Japan, Eastern and Western Asia. Jiaozi typically consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping.
Chinese dumplings (jiaozi) may be divided into various types depending on how they are cooked:
Boiled dumplings: (shuijiao) literally “water dumpling”.
Steamed dumplings: (zhengjiao) literally “steam dumpling”.
No.7 Wonton （馄饨）
Wonton (also spelled wantan, wanton, or wuntun in transcription from Cantonese) is a type of dumpling commonly found in a number of Chinese cuisines. Wonton should not be confused with Jiaozi; Jiaozi has a thicker skin and a relatively flatter, more oblate, double-saucer like shape, and is usually eaten with a soy-vinegar dipping sauce; while wontons have thinner skin, are rounder, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consists of different ingredients.
Pan fried dumplings: (guotie) literally “pan stick”, known as “pot stickers” in North America, also referred to as “dry-fried dumplings”.
No.8 Peking Duck （北京烤鸭）
Peking Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China’s national foods. The dish is prized for the 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. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, scallion, and hoisin sauce or sweet bean sauce.
No.9 Chow Mein （炒面）
Chow mein is a Chinese term for a dish of stir-fried noodles, of which there are many varieties. The pronunciation chow mein comes from the Taishan dialect of Chinese, spoken by immigrants from Taishan to America. In American Chinese cuisine, it is a stir-fried dish consisting of noodles, meat (chicken is most common but pork, beef or shrimp can be used), onions and celery. It is often served as a specific dish at westernized Chinese restaurants.
No.10 Fried Shrimps with Cashew Nuts （腰果虾仁）
Fried shrimp with cashew nuts is popular with many people because it is very tasty and offers great help in keeping healthy. Shrimp meat features for its rich nutrition, tender and easy to digest. Cooked with cashew nuts, it will protect your cardiovascular System. This dish is good for many people especially for the ones who get waist aches.