Chinese Meat Dishes

Shabu-shabu is a popular Japanese dish consisting of thinly sliced meat and vegetables cooked in water. The dish is an evolved version of the traditional Mongolian nabemono (one-pot) cooking. Roughly translated to swish-swish, it... READ MORE

A staple of westernized Chinese cuisine and one of the favorite dishes of foreigners in China, kung pao chicken is a spicy stir-fry dish made with diced chicken, vegetables, peanuts, and Sichuan peppercorns. It was invented in the Sichuan province... READ MORE

Orange chicken is an American-Chinese dish that was invented as a variation on General Tso's chicken. The dish consists of battered chicken that is fried with sweet and sour orange and chili sauce. In the United States, a chain restaurant called <... READ MORE

The history of Peking duck goes back to China's Yuan Dynasty of the 13th century. Bianyifang, Beijing's oldest restaurant specializing in Peking duck has been in business since the Jiajing reign of the 16th century, serving as a testament... READ MORE

General Tso’s chicken is a Chinese-American sweet and spicy dish consisting of chicken dices that are first deep-fried, then stir-fried together with ginger, garlic, scallions, and hot chili peppers in a sauce made from sugar, soy sauce, ric... READ MORE

Char siu is a dish consisting of roasted, barbecued pork that has previously been marinated in the eponymous sauce, including ingredients such as soy sauce, hoisin sauce, rice wine, and star anise. The pork is usually served either as a sliced app... READ MORE

Twice cooked pork is a Sichuan specialty prepared by cooking fatty pork leg or belly (with the skin intact) in two different ways. Pork is first simmered in a pot and cooled in the refrigerator in order for the meat and fat to firm up. After that,... READ MORE

Sweet and sour pork is a Chinese dish consisting of batter-coated chunks of pork that are deep-fried until crispy on the outside and tender on the inside. Chunks of meat are then mixed with a bright red, sticky, sweet and sour sauce, and vegetable... READ MORE

One of the classics of Chinese cuisine, hong shao rou is a delicious concoction made with braised pork belly. The meat is boiled and doused in a rich mixture of rice wine, sugar, and light and dark soy sauce. All the ingredients form a sweet and s... READ MORE

Wenchang chicken is one of the most popular poultry dishes in China, specifically the Wenchang city area in Hainan. It is believed that the dish originated during the Ming Dynasty era, when an official from Wenchang had brought the chickens from h... READ MORE

A traditional dish of the Cantonese cuisine, crispy fried chicken consists of chicken that is first steamed and dried, then deep-fried in a special way so that the skin remains extremely crunchy, and the meat underneath gets tender. The chicken is... READ MORE

A version of typical Cantonese siu mei (roasted meat dishes), siu yuk is a hefty meal that is mostly consumed in small quantities, made by roasting a whole, seasoned pig in charcoal furnaces at very high temperatures, resulting in succule... READ MORE

Contrary to what one might think upon hearing the name of the dish, lion's head is a meal consisting of big pork meatballs that are stewed with noodles and vegetables such as cabbage. It dates back to the times of the Sui Dynasty, when Emperor Yan... READ MORE

Sweet and sour spare ribs is a popular Chinese dish that is mostly consumed in restaurants since it is somewhat hard to prepare it at home. Spare ribs are first marinated, deep-fried, then dipped in Chinese sweet and sour sauce. Traditionally, the... READ MORE

Pepper steak is a classic Chinese-American dish consisting of sliced strips of steak that are seasoned with a hefty dose of freshly ground pepper. The dish is believed to have origins in the Chinese province of Fujian, where pork was originally us... READ MORE

Soy sauce chicken is a traditional Cantonese dish and a classic example of red cooking technique, where meat is simmered in a soy sauce-based liquid along with various seasonings. It results in tender, succulent meat that falls off the bo... READ MORE

The traditional Hangzhou's trademark dish of red-cooked pork belly, Dōngpō ròu, is built with a handful of Chinese staple ingredients like ginger, scallions, soy sauce and, most importantly, Shàoxīng rice cooking wine, an es... READ MORE

Feng zhao is the name for dim sum-style braised chicken feet. The chicken feet are cleaned, salted, dried, then deep-fried in oil in order to puff up the skin around the bones and to caramelize the exterior. The next step is braising, which tender... READ MORE

Beef chow fun is a Cantonese dish prepared by stir-frying previously marinated beef slices together with flat, wide rice noodles (hor fun), and bean sprouts. Because of the preparation method, beef chow fun is a true measure of any accomp... READ MORE

Roast squabs, domesticated farm-raised young pigeons, are one of the unique delicacies originating from the Chinese Cantonese region. Traditionally, young squabs under four weeks of age are roasted and served whole, including the head and feet. To... READ MORE

Beef balls are Chinese food items made with finely pulverized beef and other types of ground meat, such as pork. The tiny tendons in each ball will dissolve during the process of slow cooking. Because the meat in beef balls is pulverized and not g... READ MORE

Even though it is often referred to as the Chinese meat pie, xianbing is, in fact, more similar to an over-sized, seared jiaozi-style dumpling. Both are made with the same, basic flour-and-water dough, except the one for xianbing is layer... READ MORE

Chongqing chicken is a famous Sichuan dish consisting of chicken and chilis. The dish is usually made with chicken on the bone, which is then chopped into small pieces, marinated, and deep-fried. Traditionally, there is almost always more dried re... READ MORE

Roast goose is a Cantonese specialty and Hong Kong's national treasure, a dish consisting of plump, succulent, and tender meat with a delicately crispy skin, traditionally served over white rice with sweet plum sauce on the side. The goose is typi... READ MORE

A Northern Chinese dish known as moo shu pork is a seasoned meat and vegetable stir-fry that is also an integral part of American-Chinese cuisine. Traditionally, slices of pork tenderloin, cucumbers, and scrambled eggs are stir-fried in peanut or ... READ MORE

Originating from Beijing, jing jiang rou si is a trademark of the capital's extraordinary cuisine, consisting of sliced pork meat cooked in a sauce based on sweet beans. The dish is then traditionally rolled in soya bean wraps, although it can be ... READ MORE

Lagman or latiaozi is a dish from Central Asia with possible roots in Xinjiang, a northwestern region of China. The name translates to pulled noodles or hand-stretched noodles, denoting the main feature of the dish. Since there i... READ MORE

Duck's head is a spicy local specialty from the Chinese city of Wuhan, but it is also a snack that is commonly eaten throughout China, most notably in Shanghai. The dish is made by stir-frying a head of duck with the addition of herbs and spices. ... READ MORE

Beggar's chicken is a Chinese delicacy and the city of Hangzhou's most famous dish, consisting of only one ingredient - a whole chicken. The secret is in the preparation method: the stuffed chicken is tightly wrapped in lotus leaves, packed in cla... READ MORE

Influenced by African and Portuguese cuisine, galinha à Africana is a chicken dish traditionally associated with Macau. It is made with barbecued chicken that is c... READ MORE

Dun niurou, translating to "stewed beef," is a cherished dish in Chinese cuisine, celebrated for its tender meat and rich, savory broth. The preparation involves simmering beef cuts, often combined with ingredients like potatoes, carrots, and a me... READ MORE

Hangzhou-style duck pickled in soy sauce is a delectable specialty dish of Hangzhou cuisine that delivers the authentic flavors of the region. This dish consists of duck meat cooked in a marinade, and it is then covered with soy sauce and served a... READ MORE

Xinjiang lamb skewers is a dish consisting of pieces of lamb (rarely even mutton) that are skewered onto a stick and then grilled using a special technique. The lamb is first cut up into pieces, each having a different texture and flavor. Every pi... READ MORE

Zhangcha duck is a duck smoked with tea and camfor, originating from the Chinese province of Sichuan which is famed for its spicy dishes. The preparation of this meal is a five-step process; first, it’s marinated, then boiled, air-dried, smo... READ MORE

Pork chop bun is a Macanese specialty and one of the most famous dishes in the region. Although it is reminiscent of a typical sandwich or a hamburger, it doesn't have a lot in common with them. For a long time, Macau has been a Portuguese colony ... READ MORE

Given that it was invented out of necessity to make use of any available animal parts, fuqi feipain surprisingly became the most popular snack in Sichuan cuisine. Shavings of beef (mostly offal) are doused in spicy, mouth-numbing sauce. Typical in... READ MORE

Rou jia mo is a traditional burger and street food item originating from the province of Shaanxi. The dish consists of a bun (bai ji mo) that's usually stuffed with braised pork belly. Although there are variations, the pork belly is often braised... READ MORE

Minchi is a comforting dish native to Macau, consisting of stir-fried minced meat infused with soy sauce. The dish appears in many version but usually incorporates minced beef or pork, potatoes, onions, and occasionally Chinese black fungus and Po... READ MORE

Galinha à Portuguesa is a dish consisting of chicken thighs and potatoes served in a mild curry sauce. Although its other name, Portuguese-style chicken might suggest otherwise, this succulent chicken dish was in fact invented in M... READ MORE

Pork ball is a Chinese meatball consisting of ground pork and starch, while cuttlefish is sometimes added to the combination in order to add flavor and impart a chewy texture to the meatballs. These chewy meatballs are popular in China, Hong Kong,... READ MORE

Ginger duck is a nourishing duck soup infused with strong flavors of ginger and rice wine. It is believed that the dish originated in the Chinese province of Fujian, but today it is mainly associated with Taiwan, where it has become an incredibly ... READ MORE