The 9 Most Popular Chinese Dishes You Should Try

The 9 Most Popular Chinese Dishes You Should Try

Foods

Virtually everything about eating in China is different from eating in the West from the selection of vegetables to the pan, the food is cooked in, right up to the utensil that puts it in your mouth. Chinese food is steeped in tradition, spirituality, and sophisticated systems of nutrition and health guidelines. We find this rabbit hole of Chinese cuisine to be exciting. And re-creating our favorite dishes in our own kitchen with fresh, local ingredients is downright intoxicating.

As we demystified the skills needed to prepare such classic dishes as Dim Sum Dumplings, Mu Shu Vegetables, and Chow Mein we also created westernized twists like Peking Seitan and Orange-Glazed Tofu. Willing to go even further with our endeavor of delivering authentic Chinese flavor into the hands of the West, we added Pumpkin Pine Nut Soup, Hoisin Eggplant Cutlets, and Green Onion Hotcakes.

For some super simple dishes with unintimidating ingredients lists, try Garlic Lover’s Eggplant, Chinese Fried Rice, Sesame Garlic Stir-Fry with Snow Peas, and Mango Custard Pudding. Even the Lotus Root Salad, Seitan and Broccoli, and the Szechuan Tempeh and Veggies are very simple dishes once you grow accustomed to some new and exciting additions to your grocery list.

1. PUMPKIN PINE NUT SOUP

This is a creamy and thick soup that is filling and perfect in autumn when a wide variety of pumpkins and squash are available. Experiment with the different types of squash such as butternut, buttercup, or acorn. Serve with Green Onion Hotcakes.

SERVES 6 TO 8

1 tablespoon sesame oil

1 yellow onion, chopped (1½ cups)

2 cloves garlic

1 tablespoon peeled and minced

fresh ginger

1 small pumpkin, butternut, or buttercup

squash, seeded and cubed (4 cups)

5 cups water or vegetable stock

3 tablespoons soy sauce

1¼ teaspoons five-spice powder

½ teaspoon ground coriander

1 tablespoon agave nectar or

sweetener of choice

1 teaspoon sea salt, or to taste

¼ teaspoon ground black pepper

¾ cup pine nuts, cashews, or

macadamia nuts, or combination,

toasted 

1 cup corn, fresh or frozen

1 tablespoon minced fresh cilantro

   

1. Place the oil in a large pot over medium-high heat. Add the onion, garlic, and ginger and cook for 2 minutes, stirring occasionally. Add the pumpkin and stir well. Lower the heat to medium, add the water and cook until the pumpkin is soft, approximately 15 minutes.
2. Add the remaining ingredients except the corn and cilantro, and stir well. Using a blender and working in small batches, carefully blend the contents of the pan and transfer to a large tureen or serving bowl. Add the corn and mix well. Garnish with cilantro before serving.  

Variations

• If you have more time, instead of sautéing the pumpkin you can roast it on a well-oiled baking sheet in a 400°F oven until a knife can pass easily through any portion of it. Blend with other ingredients as in the recipe above.
• Replace the pine nuts with ¾ cup coconut, soy, rice or almond milk

2. HOT AND SOUR SOUP 

Some like it hot, some like it sour, and some like it hot and sour. Chinese hot and sour soup is considered a regional dish in both Mandarin and Sichuan cuisines. The hot comes from chile pepper and the sour comes from vinegar. Feel free to substitute the rice vinegar with apple cider vinegar. Start with a smaller quantity and adjust to taste, as the rice vinegar has a milder flavor.

SERVES 6 TO 8 

1 tablespoon sesame oil or toasted sesame oil
2 teaspoons minced garlic
1 tablespoon peeled and minced fresh ginger
1 hot chile pepper, seeded and diced, or cayenne pepper to taste
6 cups water or vegetable stock (see page 228)
1 cup sliced mushrooms (try straw or shiitake)
8 ounces canned bamboo shoots
1 cup chopped tomatoes
1 cup chopped zucchini
1 cup chopped carrots
1 tablespoon agave nectar or organic sugar
¼ cup plus 2 tablespoons rice vinegar
2 tablespoons arrowroot powder dissolved in ½ cup cold water
¼ cup plus 2 tablespoons soy sauce, or to taste
Half (14-ounce) package extra-firm tofu, grated, optional (see page 226)
¼ cup diced green onions 

1. Place the oil in a medium pot over medium heat. Add the garlic, ginger, and chile pepper, and stir constantly for 1 minute. Add the water, mushrooms, bamboo shoots, tomatoes, zucchini, and carrots and cook for 10 minutes, stirring occasionally. 
2. Add the agave, vinegar, and arrowroot mixture, and gently stir until the soup thickens. Add the soy sauce and tofu, if using, and cook for an additional 5 minutes or until the vegetables are tender. 
3. Add the green onions and mix well before serving. 

3. CREAMY CORN SOUP 

This is a silky soup that replicates the popular Chinese restaurant dish. Adding the optional grated tofu creates the egglike texture that is included in most versions. We blend the corn with soymilk to create the “creamed corn” effect. Serve as a side with BBQ Tofu with Snow Peas and Szechuan Green Beans.

SERVES 4 TO 6 

1 tablespoon toasted sesame oil
1 small yellow onion, chopped small (1¼ cups)
3 cloves garlic, pressed or minced
2 cups vegetable stock (see page 228) or
2 cups water plus 1 tablespoon soy sauce
1 (1-pound) bag frozen corn or 3 cups fresh corn
2 cups soymilk
1 teaspoon sea salt, or to taste
½ teaspoon five-spice powder
¼ teaspoon ground white or black pepper, or to taste
¾ cup grated extra-firm tofu, optional
1 tablespoon mirin, optional
Pinch cayenne
1 tablespoon arrowroot dissolved in ½ cup cold water
(see page 90 for more on arrowroot)
¼ cup diced green onions 

1. Place the oil in a medium pot over medium-high heat. Add the onion and garlic and cook for 3 minutes, stirring frequently. Add 1 cup of stock and 2 cups of corn and cook for 3 minutes, stirring occasionally. Transfer the contents to a blender and carefully blend with 1 cup of soymilk. 
2. Return the soup base to the pot and add the remaining stock, soymilk, and cup of corn. Add all of the other ingredients except the arrowroot mixture and green onion. Cook over low heat for 10 minutes, stirring occasionally. 
3. Add the arrowroot mixture and stir until the soup slightly thickens. Cook for an additional 5 minutes. Garnish with the green onion before serving. 

Variations

• Replace the corn with vegetables such as broccoli, cauliflower, or zucchini. 
• Replace the soymilk with rice or almond milk

4. LOTUS ROOT SALAD 

The root of the majestic lotus flower, prevalent throughout South and East Asia, is perhaps equally captivating in the culinary world—as far as unique shapes go. When you slice the root, an intricate mosaic pattern is revealed. It is crispy, slightly starchy, and slightly sweet in flavor. Serve on a bed of thinly sliced napa cabbage and grated purple cabbage for a colorful presentation.

SERVES 4 TO 6 

1 large fresh lotus root, peeled and thinly sliced (about 2 cups)
1 carrot, peeled into thin ribbons or sliced thinly on the diagonal
¼ cup diced red bell pepper
¼ cup thinly sliced green onion
2 tablespoons peeled and minced fresh ginger
2 tablespoons freshly squeezed lemon or orange juice
1 tablespoon rice vinegar
2 tablespoons water
2 tablespoons sesame oil or 2 tablespoons of water for an oil-free version
¼ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper
Pinch crushed red pepper flakes
½ teaspoon five-spice powder, optional 

1. Place all of the ingredients in a large mixing bowl and gently mix well. 
2. Allow it to marinate, tossing occasionally, until ready to serve. The longer the dish has to marinate, the more flavorful and harmonious your dining experience will be. 

Chefs’ Tips and Tricks 

Lotus root contains a lot of fiber, which can be a bit starchy and slightly bitter. Here is a tip for working with this fascinating ingredient. Peel the root, slice, and place it in a bowl of water with a few drops of vinegar to prevent discoloration. We actually enjoy the root in its raw form. However, to remove some of the bitterness, you can steam the root for 5 minutes, or boil it for a few minutes in the water with vinegar.

5. Dim Sum

Consisting of small portions of a variety of dishes, dim sum is a style of cuisine similar in concept to Spanish tapas. It typically involves a wide range of foods including dumplings, buns, and other dishes. Often there is another ritual included in a dim sum meal, namely chum ya, or “drinking tea.” Dim sum restaurants are very popular in China there are even 24-hour locations for those with 2 A.M. cravings.

Host your own dim sum party and include the following recipes. Remember to create mini portions—that’s half the fun.

• Spinach Tofu Dumplings 
• Steamed Wontons 
• Tibetan Dumplings 
• Sweet and Sour Mushrooms 
• Green Onion Hotcakes 
• Hoisin Eggplant Cutlets 
• Small cups of soup such as Creamy Corn or
• Hot and Sour 
• Dim Sum Dipping Sauce 
• Fabulous Fig Dipping Sauce 
• Mango Ginger Sauce 

6. SPINACH TOFU DUMPLINGS 

Gyoza skins are thicker than wonton skins, round instead of square, and work wonderfully with dumplings. We have also used wonton skins with this recipe with great success! The nutritional yeast-tahini combination gives these treats a cheesy taste. The main time element for this dish is the wrapping and steaming of the dumplings. You can turn this into a 30-minute recipe by making fewer dumplings than the recipe calls for. Using a large bamboo steamer will also save you time because you can steam more dumplings at once. Serve with Dim Sum Dipping Sauce or Fabulous Fig Dipping Sauce.

MAKES 1¾ CUPS FILLING OR ENOUGH FOR ABOUT 20 DUMPLINGS 

1½ tablespoons sesame oil
¾ cup diced onion
3 cloves garlic, pressed or minced
1 teaspoon coriander seeds
1 cup grated extra-firm tofu (about half of a 14-ounce block) (see page 226)
1½ cups thinly sliced spinach or kale
¼ teaspoon five-spice powder
2 tablespoons nutritional yeast
2 tablespoons creamy tahini
¼ to ½ teaspoon crushed red pepper flakes
¼ teaspoon of sea salt
20 gyoza or wonton skins 

1. Place the sesame oil in a small sauté pan over medium-high heat. Add the onion, garlic, and coriander and cook for 5 minutes, stirring occasionally. Add the tofu and cook for 5 minutes, stirring occasionally. Add the spinach and mix well. Add the remaining ingredients. Mix well and cook until the spinach is just cooked approximately 3 minutes. 
2. Place one inch of water in a pot with a bamboo steamer or steamer basket and bring to a boil. Lower the heat to low until the dumplings are ready for steaming. 
3. Layout the gyoza skins on a clean dry surface. Add about 1 tablespoon of filling to the center of each wrapper. Fold in half, creating a semicircle. Seal the edges tightly by pinching the two sides together. 
4. Place in the steamer basket and cook with the lid on for 5 to 7 minutes, or until the skins become transparent and shiny. Gently remove with tongs. Garnish with sliced green onion. 

Chefs’ Tips and Tricks 

For an authentic dumpling steamer, try using a bamboo steamer basket. If you are unable to find one at your local Asian market, you can order one online from one of the Web sites in Appendix C.

Variations

• You can also sauté the dumplings rather than steaming them. Use a high-heat oil such as safflower until crisp on both sides. Place them on a paper towel or cloth to absorb excess oil before serving. 
• Use the filling for stuffed peppers or mushrooms. For this, remove the stems from the mushrooms and add the filling, or slice a bell pepper in quarters and top with a couple of tablespoons of the filling. Roast on a well-oiled baking sheet in a 375°F oven for 15 minutes before serving. 

7. STEAMED WONTONS 

Ahhh, the beloved wonton. You can steam them, sauté them, or even boil them, as in the quintessential soup. As with the dumplings, the main time element for this dish is the wrapping and steaming. You can turn this into a 30-minute recipe by making fewer wontons than the recipe calls for. Using a large bamboo steamer will also save you time because you can steam more at once. We love these delicacies on their own with a simple soy sauce topping or served with Dim Sum Dipping Sauce or Fabulous Fig Dipping Sauce.

APPROXIMATELY 1 CUP OF FILLING OR APPROXIMATELY 16 WONTONS 

FILLING

1 recipe Marinated Tofu (see below)
1 tablespoon sesame oil
2 teaspoons peeled and
minced fresh ginger
2 cloves garlic, pressed or minced
2 teaspoons seeded and diced hot chile
pepper or ¼ to ½ teaspoon crushed
red pepper flakes
½ cup diced leek, white and green parts
4 large mushrooms, diced
(try shiitake or cremini)
1½ cups thinly sliced bok choy or spinach
2 teaspoons soy sauce
1 teaspoon toasted sesame oil, optional
2 teaspoons rice vinegar
¼ teaspoon sea salt, or to taste
¼ cup sliced green onions 

MARINATED TOFU

3 thin tofu cutlets, see step 1 below
2 teaspoons soy sauce
1 teaspoon sesame oil
Few drops liquid smoke
16 wonton skins 

1. Preheat an oven or toaster oven to 375°F. Place a block of extra-firm tofu on its side and slice off three ½-inch cutlets from one end. Return the block of tofu to the fridge for use in another recipe. Place the three cutlets on a small baking sheet with the remaining marinade ingredients and flip them for even coating. Bake for 15 minutes. Remove from the oven. Slice each cutlet into thin strips, at least four per cutlet. Dice these strips and set aside. 
2. Meanwhile, place the sesame oil in a small sauté pan over medium-high heat. Add the ginger, garlic, and chile pepper and cook for 1 minute, stirring constantly. Add the leek, mushrooms, and bok choy and cook for 5 minutes, stirring frequently. Add all the remaining ingredients, including the tofu (except for the green onions), and mix well. Remove from the heat. 
3. Place one inch of water in a pot with a steamer basket and bring to a boil. Lower the heat to low until the wontons are ready for steaming. 
4. Layout the wonton skins on a clean dry surface. Add about 1 tablespoon of filling to the center of each wrapper. Pull the sides up and seal tightly by pressing with your fingers, creating a “purse.” 
5. Place the wontons in the steamer basket and cook with the lid on for 5 to 7 minutes, or until the skins become transparent and shiny. Gently remove with tongs. Garnish with sliced green onion before serving. 

Variations

If you wish to omit the baking of the tofu, you can dice the tofu according to the instructions in step 1 and add the tofu and marinade ingredients to the sauté pan along with the vegetables.
Replace the leek with onion or shallot.
Replace the bok choy with cabbage or spinach.
Add 1 tablespoon crumbled nuts, such as macadamias or peanuts.
• Replace the tofu with an equal amount of diced seitan.
• You can also sauté the wontons in a high-heat oil such as safflower until crisp on both sides. Drain on a paper towel or cloth before serving.
• For Won Ton Soup, instead of steaming the wontons, place them in a pot of boiling water for 5 minutes. In another pot, bring 6 cups of water or vegetable stock to a boil. Lower the heat to low and add 1 cup of thinly sliced spinach, ½-inch peeled and thinly sliced fresh ginger, and ½ cup sliced green onion, and stir well. Add several steamed wontons, several drops of liquid smoke (optional), and 6 tablespoons of soy sauce, or to taste, before serving. For best results, allow the soup ingredients to steep for 20 minutes before adding the wontons.
• For Rice Noodle Rolls, another popular dim sum recipe typically made with a wide rice noodle, we use the rice paper wraps that are used in spring and summer rolls. Follow the Steamed Wontons recipe. Instead of dicing the tofu, leave it in strips. Follow the rolling instructions for the Thai Summer Rolls using approximately ¼ cup of the vegetables and three strips of tofu to the center of each sheet. Place on a serving dish and drizzle each roll with soy sauce or Dim Sum Dipping Sauce; If you wish for a crispier roll, you can sauté them in a little oil over medium heat for a couple of minutes on each side. Makes four rolls.

8. CHINESE FRIED RICE 

The perfect solution for leftover rice is also one of our nation’s favorite comfort foods. You can use 6 cups of cooked rice instead of cooking the basmati rice for this recipe. Grated tofu with a sprinkle of turmeric creates the fried egg effect. The liquid smoke adds—you guessed it—a bit of a smoky flavor that many will find familiar. Serve with Cantonese Lemon Tofu or Szechuan Tempeh and Veggies.

SERVES 6 TO 8 

2 cups white basmati rice
3 cups water or vegetable stock
1 teaspoon of sea salt
3 tablespoons sesame oil
1 large yellow onion, diced (2 cups)
5 cloves garlic, pressed or minced
½ (14-ounce) package extra-firm tofu, grated (about 1¼ cups) (see page 226)
¼ teaspoon turmeric powder
A few drops of liquid smoke, optional
2 carrots, ¼-inch cubes (1¼ cups)
1¼ cups frozen peas, defrosted
2 tablespoons rice vinegar
¼ cup soy sauce, or to taste 

1. Place the basmati rice, water, and salt in a medium pot over medium-high heat. Bring to a boil. Cover and lower the heat to low to simmer. Cook until all of the liquid is absorbed, approximately 10 minutes. Remove from heat and allow the rice to sit for 5 minutes. 
2. Place the oil in a large sauté pan or wok over medium-high heat. Add the onion and garlic and cook for 5 minutes, stirring frequently. Add the grated tofu, turmeric, and liquid smoke, if using, and cook for 5 minutes, stirring occasionally. 
3. Add the carrots, and cook for 5 minutes, stirring frequently. Add the peas, vinegar, and soy sauce and cook for 2 minutes, stirring frequently. 
4. Add the cooked rice and gently mix well. Lower the heat to medium and cook for an additional 10 minutes, stirring occasionally. 

Variations

• Replace the carrots and peas with your favorite veggies, such as zucchini, tomatoes, or bell peppers. 
• Replace the tofu with 8 ounces of crumbled tempeh or chopped seitan. 

9. MU SHU VEGGIES 

This heart-healthy version of a Chinese take-out classic uses mushrooms in place of pork. If you can find any fun Asian mushrooms, such as dried wood ear, this is a great dish to use them in. Otherwise, use whatever mushrooms you can find. This dish is typically served with Hoisin Sauce (see page 115) and with mu shu wrappers (see Box below), but it goes great over rice or quinoa as well.

SERVES 4 TO 6 AS A MAIN DISH 

1 tablespoon toasted sesame oil
¼ cup peeled and minced fresh ginger
4 cloves garlic, pressed or minced
¼ teaspoon crushed red pepper flakes,
or to taste
3 cups thinly sliced mushrooms (wood ear,
shiitake, portobello, cremini, etc.)
1 medium yellow onion, sliced into
quarter moons
3 cups assorted thinly sliced vegetables
(carrots, celery, fennel bulb,
zucchini, red bell pepper)
2 tablespoons soy sauce
2 tablespoons mirin
8 cups shredded napa cabbage,
bok choy, or greens of choice
½ cup thinly sliced green onions
1 cup mung bean sprouts 

1. Heat a wok or large sauté pan over medium heat. Add the oil, ginger, garlic, and crushed red pepper flakes and stir until the garlic begins to brown. Immediately add the mushrooms and stir for 1 to 2 minutes. Add the onion, stir well, and cover for 2 minutes. 
2. Add the vegetables, stir, and cover again for 3 to 4 minutes. Add the soy sauce and mirin and stir well. Add the cabbage, stir well, and cover for 2 more minutes. Uncover and allow it to cook until all of the vegetables are to your desired softness. 
3. Turn off the heat, add the green onion and mung sprouts, and stir together. Serve hot.