Eight Chinese classic recipes you should know

This article will introduce eight major Chinese food. Even if you have never been to China to taste these food, you will understand how these food are used and the cultural background behind them after reading this article.

peking duck
peking duck

1. Peking duck

Roast duck is a famous Beijing dish with a world reputation. It was developed by the Han nationality in the Ming Dynasty and was a royal food at that time. The ingredients are high-quality meat duck Peking duck, roasted on charcoal fire, the color is ruddy, the meat is fat but not greasy, and the outside is crispy and tender inside. Beijing roast duck is divided into two major schools, and Beijing’s most famous roast duck restaurant is also the representative of the two schools. It is known as “the world’s delicacy” for its red color, tender meat, mellow taste, and fat but not greasy characteristics.

2. Laba Congee

On the eighth day of the twelfth lunar month, you must drink a bowl of hot Laba porridge. The custom of drinking Laba porridge also began in the Song Dynasty. It comes from Buddhism. I just said that the Song Dynasty paid great attention to the use of porridge for health preservation. In terms of health, it also has another meaning. On the eighth day of the twelfth lunar month, it is used to honor the gods of all walks of life, to pray, thank the gods for the harvest, and hope that the weather will be smooth in the coming year.

Laba porridge is cooked with yellow rice, white rice, river rice, millet, water chestnut rice, chestnuts, longan, red dates and other ingredients. It has the effects of improving eyesight, laxative and soothing the nerves. Drinking Laba porridge regularly can effectively prevent hyperlipidemia, hypertension, and cardiovascular disease.

3. Dumplings

Dumplings are an ancient traditional noodle dish of the Han nationality. They are deeply loved by the Chinese people. They are a must-eat for the Spring Festival every year in most parts of northern China. In many provinces and cities, there is also a habit of eating dumplings during the winter solstice. Dumplings are also commonly found in southern regions. This food. According to legend, it was invented by Zhang Zhongjing, a medical sage of Nanyang in the Eastern Han Dynasty. The history of dumplings has gone through a long and gradual process. In the late Ming Dynasty, Zhang Zilie made a good explanation: Fenjiao, northerners read Jiao Jiao, because they call dumpling bait, they are fake dumplings.”

  • Moon cakes

Moon cakes are a prestigious traditional snack of the Han nationality, a traditional festival food that is loved by the Chinese people. The moon cakes are also round and are eaten by the family. It symbolizes reunion and harmony. It is a must-eat on the Mid-Autumn Festival. Ancient moon cakes were eaten as sacrifices on the Mid-Autumn Festival. It is said that the custom of eating moon cakes on the Mid-Autumn Festival began in the Tang Dynasty. In the Northern Song Dynasty, it was popular in the palace, but it also spreads to the people. At that time, it was commonly known as “small cake” and “yue tuan”. In the Ming Dynasty, it became a common dietary custom for the whole people.

Today, there are more varieties and different flavors from place to place. Among them, Beijing-style, Soviet-style, Cantonese-style, Chao-style and other moon cakes are widely enjoyed by people from all over China.

moon cake
moon cake
  • Tofu

Tofu is a traditional soy product of the Han nationality. It is a green and healthy food invented by Liu An, the alchemist king of Huainan in the Han Dynasty. It was born on the Bagong Mountain between Shou County and Huainan City, Lu’an City, Anhui Province, so Shou County is also known as the hometown of tofu. The birth of tofu completely changed the fate of soybeans. Tofu makes it easier for the body to absorb and use soy protein; The soft and flexible personality of tofu leaves great room for creativity for Chinese people who are good at cooking. Therefore, tofu has been made into a wide range of dishes to suit people’s tastes and preferences in different regions. All these have sublimated ordinary soybeans.

Today, tofu has a history of more than 2,100 years, and is deeply loved by the people of our country, neighboring countries and people around the world. So far, it has a complete range of varieties, a wide variety of patterns, unique flavor, simple production process and convenient eating. Tofu is high in protein, low in fat, and has the effects of lowering blood pressure, lowering blood fat and lowering cholesterol. It is a good delicacy that can be used both raw and cooked, suitable for both the young and the old, to maintain health and maintain longevity. In Huainan City, Anhui Province, the hometown of Huainan King Liu An, there is an annual Tofu Culture Festival on September 15th. 


6. Lanzhou Ramen

Lanzhou beef noodles, also known as Lanzhou beef noodles in clear soup, is a local snack in Lanzhou, Gansu Province. The legend originated in the Tang Dynasty. It is based on the unique flavor of “the soup mirror is clear, the rotten meat is fragrant, and the noodles are fine” and “one clear, two white, three red, four green and five yellow”, one clear (tangqing), two white (radish) White), three red (chili oil red), four greens (pariander, garlic green), five yellow (noodles yellow bright), have won praise from customers at home and even around the world.

Lanzhou Ramen was rated as one of the three major Chinese fast food by the China Cuisine Association, and has been reputed as “China’s No. 1 Noodle”.

lanzhou ramen
lanzhou ramen

7. Hot pot

Hot pot originated in Luzhou, Sichuan. It was called “antique soup” in ancient times, and it was named after the “gudong” sound made when the material was poured into boiling water. It is an original Chinese cuisine with a long history. According to textual research, the Eastern Han cultural relic “Wotou” unearthed after liberation is a hot pot.

The hot pot in our country has a long history.

8. Zongzi

Zongzi, also known as “corn millet” and “tube dumplings”, is a traditional holiday food of the Han nationality during the Dragon Boat Festival. It is made by steaming glutinous rice wrapped in zong leaves. The legend was passed down to commemorate Qu Yuan. It is a traditional food with the deepest cultural accumulation in Chinese history and is deeply loved by people. In December 2010, two physical zongzi were unearthed from the Song Dynasty tomb in De’an County, Jiangxi Province. According to textual research, this is the earliest physical zongzi in the world.


As early as the Spring and Autumn Period, the “tube palm” appeared, and the rice dumplings combining medicine and food began to appear in the Liang Dynasty. Until now, on the fifth day of the fifth month of the lunar calendar every year, Chinese people have to soak glutinous rice, wash zong leaves, and wrap zongzi. This custom has also spread to North Korea, Japan and Southeast Asian countries.

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