Ma Po tofu

Ma Po tofu (麻婆豆腐 Mápó dòufǔ ‘Pockmarked Granny beancurd’) is one of the most famous dishes in Chuan Cuisine (Sichuan food) with a history of more than 100 years. It consists of beancurd along with some minced meat (pork or beef) in a spicy sauce. The sauce is made from fermented black beans and chili paste (douban/douchi).

Hong Shao Rou

A popular cut of meat, pork belly is treasured by many great cuisines around the world.   In China, the most loved pork belly dish has to be Hong Shao Rou (红烧肉), Know in English as Slow braised pork belly.   Pork belly chunks are braised with soy sauce, rice wine, sugar and spices to create a complex taste: sweet, salty, aromatic and umami.   The skin and fat become gelatinous, not greasy and melt easily in your mouth.

Sichuan Chilly Chicken

Sichuan Chilly Chicken (辣子鸡) is a classic delicacy Chinese dish.   Crispy, tasty chicken pieces stir-fried with a generous amount of dried chillies and Sichuan pepper.   

Dumplings

Dumplings (饺子 jiǎozi) are a traditional food type that is widely popular, especially in North China. Chinese dumplings consist of minced meat and/or chopped vegetables wrapped in a thin dough skin. Popular fillings are minced pork, diced shrimp, ground chicken, beef, and vegetables. Dumplings can be cooked by boiling, steaming, or frying.

Char Sui

In Cantonese, char means ‘fork’ and siu means ‘to roast’, so char sui (叉烧 chāshāo) means “fork roasted”. It is a kind of Cantonese roast pork. It is eaten with rice or noodles. It is also used as a filling in baozi (a kind of steamed stuffed bun).