Hot Dry Noodles
Wuhan breakfast noodles: hot alkaline wheat strands quickly reheated and mixed with sesame paste, savory seasoning and crisp pickles, with no pool of broth.
Dish index · 67 foods
Bowls that steam,
roasts that crackle.
Browse by appetite as much as by region. Each dish opens into the details that make it worth seeking out: texture, aroma, local habit and the best way to order it.
Mapo Tofu
Tender tofu simmered in a fluid chilli-red sauce of fermented broad bean paste, fragrant Sichuan pepper and a small amount of savory mince.
Roujiamo
A family of Shaanxi meat-filled breads, best known through Xi’an baiji mo with chopped lazhirou pork and the flaky Tongguan and Muslim beef-or-lamb branches.
Rice Noodle Rolls
Guangdong rice-batter sheets steamed to order, folded plain or around egg, meat or shrimp, and dressed with light seasoned soy while still warm.
Crossing-the-Bridge Noodles
A Mengzi rice-noodle meal assembled in sequence from a preheated bowl of very hot broth and separate plates of thin meat, egg, vegetables and herbs.
Guo Bao Rou
Harbin-style crispy sweet-and-sour pork, also searched as guobaorou, with thin fried slices and a bright vinegar glaze.
Dan Dan Noodles
A compact Chengdu noodle snack mixed from the bottom with chilli oil, Sichuan pepper, Yibin preserved vegetables and a small spoonful of dry-fried pork mince.
Sichuan Hot Pot
A Sichuan–Chongqing communal cooking system of simmering broths, individually timed meats, offal, tofu and vegetables, and personal dipping sauces.
Twice-Cooked Pork
Skin-on pork is gently simmered, cooled and sliced, then returned to the wok until its edges curl before fermented bean paste and green garlic are added.
White Cut Chicken
A whole Cantonese chicken gently steeped until safely cooked, rested for supple skin and juicy meat, then chopped bone-in.
Roast Goose
Cantonese siu mei goose with crisp skin, rendered fat and juicy dark meat, seasoned inside and chopped bone-in.
Chaoshan Beef Hot Pot
A clear-broth hot pot focused on exceptionally fresh beef cut into different textures.
Biang Biang Noodles
Broad Shaanxi wheat ribbons, stretched and slapped by hand, then brightened with vinegar, garlic, chilli and sizzling hot oil.
Liangpi
A Shaanxi family of rice skin, wheat mianpi and firmer ganmianpi, cut into ribbons and seasoned with vinegar, garlic and chilli.
Yangrou Paomo
A Xi’an beef-or-lamb meal in which diners hand-tear dense mo before the kitchen cooks it briefly with broth and meat.
Mushroom Hot Pot
A seasonal Yunnan hot pot built around the aromas and textures of local wild mushrooms.
Steam Pot Chicken
Yunnan chicken slowly steamed in a chimney-shaped clay pot, where condensation becomes a clear, concentrated broth; some versions add Xuanwei ham or medicinal herbs.
Flower Cake
A Yunnan flaky pastry filled with softened food-grade rose petals, balancing clear floral aroma, moist filling and layered crust.
Wuchang Fish
Hubei’s blunt-snout bream, historically linked to Ezhou and served whole in restrained modern steamings or more elaborate banquet preparations.
Mianwo
A Wuhan rice-and-soy breakfast fritter shaped by a special ladle for a brittle thin center and a tender, thicker scallion-fragrant rim.
Di San Xian
A northeastern plate of potato, eggplant and green pepper, staged for three distinct textures and joined by a light garlic glaze.
Fuqi Feipian
Thin slices of braised beef and selected offal dressed to order with fragrant red oil, Sichuan pepper and crunchy aromatics.
Claypot Rice
Rice cooked with preserved or fresh toppings in a small earthenware pot, prized for separate grains and a golden bottom crust.
Youpo Noodles
Handmade noodles topped with chilli, garlic and scallions, then awakened by a splash of sizzling oil.
Xuanwei Ham
A celebrated dry-cured Yunnan ham, commonly steamed in thin slices, added to soups or stir-fried with mushrooms; preparation should follow the product label.
Hutang Rice Noodles
Thin rice noodles in Wuhan’s thick, peppery freshwater-fish broth, traditionally served with crisp youtiao.
Pork and Vermicelli Stew
Pork belly and translucent starch noodles slowly braised in a deeply savory northeastern stew.
Chicken and Mushroom Stew
Chicken braised with fragrant dried mushrooms, traditionally including hazel mushrooms, in a northeastern comfort dish.
Sha Zhu Cai
A generous northeastern pork-and-sour-cabbage feast traditionally connected with winter pig slaughter.
Bobo Chicken
Skewers of chicken and vegetables steeped in a fragrant, chilli-red Sichuan sauce.
Zhong Dumplings
Chengdu pork dumplings dressed with aromatic chilli oil and sweetened soy sauce.
Cantonese Yum Cha
A tea-centered Cantonese social meal in which steamed, baked, fried and braised dim sum arrive in small shared portions over several rounds.
Double-Skin Milk
A trembling Shunde milk-and-egg-white custard named for the delicate films formed through cooling, returning and steaming the milk.
Xi’an Meatball Hulatang
Xi’an’s thick, peppery breakfast soup with halal beef or lamb meatballs and vegetables.
Zenggao
A Xi’an steamed sticky-rice cake layered with red dates and beans.
Dai Grilled Fish
Fish packed with fresh herbs and spices, then grilled in the fragrant style of Yunnan’s Dai communities.
Erkuai and Ersi
Related Yunnan rice foods: erkuai is shaped as cakes or sheets, while ersi is cut into noodle-like strands.
Pork Rib and Lotus Root Soup
A beloved Hubei soup of pork ribs and lotus root simmered until tender and deeply comforting.
Xiangyang Beef Noodles
A robust Xiangyang breakfast bowl of alkaline wheat noodles, beef or beef offal and a fragrant red broth.
Three-Delicacy Doupi
Wuhan’s celebrated crisp bean-and-egg parcel filled with sticky rice and three savory delicacies.
Northeastern Sauerkraut Dumplings
Plump northeastern dumplings filled with pork and naturally fermented napa cabbage.
Grilled Cold Noodles
A hot northeastern griddle snack of a flexible cold-noodle sheet, egg, sweet-savory sauce, vinegar and fresh aromatics, folded and cut to order.
Hainan Rice Noodles
Hainan’s iconic soft rice noodles, commonly dry-mixed with a savory gravy, pickles, peanuts and fragrant toppings.
Baoluo Rice Noodles
A Wenchang specialty of thicker, pleasantly chewy rice noodles served in clear broth or with a rich braised sauce.
Lingshui Sour Rice Noodles
Thin rice noodles mixed with sour dressing, savory gravy and sea-and-land toppings; the tartness may come from vinegar, fermented sour sauce or a house blend.
Hou’an Rice Noodles
A Wanning breakfast bowl of smooth rice noodles in a clear, deeply comforting pork-bone broth.
Hainan Fried Rice Noodles
Local rice noodles wok-fried with vegetables, bean sprouts, egg and soy for a smoky, savory street-food plate.
Wenchang Chicken
Hainan’s celebrated poached chicken, prized for supple skin and juicy meat with a bright ginger-garlic-citrus dip.
Qionghai Jiaji Duck
A Qionghai duck specialty valued for firm yet tender meat, commonly poached or braised and served with a garlic-vinegar dip.
Coconut Chicken Hot Pot
A modern Hainan-identified hot pot in which bone-in chicken cooks first in clear young-coconut water, followed by a citrus-soy dip and mild ingredients in rounds.
Qingbuliang
Hainan’s cooling dessert built on coconut milk, coconut water or another lightly sweet liquid, with beans, grains, taro, jelly and fruit.
Chopped-Chilli Fish Head
A split freshwater fish head steamed beneath salted or fermented chopped chilli, leaving moist cheek meat and concentrated juices for a noodle second course.
Hunan Pork with Fresh Chilli
A dry Hunan wok stir-fry in which abundant fresh chilli, lean pork and a little fatty pork remain distinct, aromatic and made for rice.
Stir-Fried Hunan Beef
A dry, immediate Hunan xiaochao of thin beef, fresh and pickled chillies, garlic and abundant green herbs—not sweet brown-gravy “Hunan beef.”
Mao-Style Red-Braised Pork
A Shaoshan-associated Hunan pork-belly braise: representative versions rely on caramel for color and omit soy sauce, while other Hunan restaurant and household versions may use a small amount.
Steamed Hunan Cured Meats
Smoked pork, fish and poultry steamed together so their cured aromas mingle.
Yongzhou Blood Duck
A Yongzhou duck dish finished with seasoned duck blood for a dark, glossy, intensely savory coating.
Changsha Stinky Tofu
Dark Changsha fermented tofu fried to order, opened to expose a pale porous center and filled with hot chilli-garlic seasoning.
Hunan Rice Noodles
A regional family of breakfast rice noodles with city-specific broths, cuts and meat toppings.
Beijing Roast Duck
Beijing’s whole roast-duck tradition: skin separated, scalded, glazed and thoroughly dried before hanging- or closed-oven roasting and tableside carving.
Beijing Copper-Pot Mutton
Beijing’s clear-water sheep hot pot, comparing thin-cut mutton sections before vegetables and seasoning each cooked slice in a personal sesame dip.
Beijing Zhajiang Noodles
Resilient wheat noodles mixed with a small amount of pork-and-fermented-paste sauce and seasonal vegetable cai ma.
Beijing Quick-Blanched Tripe
A Beijing Hui-associated specialist snack of individually named beef or lamb stomach cuts, evenly sliced, safely quick-blanched and eaten immediately with sesame dip.
Jingjiang Shredded Pork
Tender pork slivers glazed with sweet flour sauce and wrapped with raw scallion in tofu skin or pancakes.
Douzhir and Jiaoquan
Tart fermented mung-bean liquid paired with brittle fried wheat rings and sharp pickles.
Luzhu Huoshao
Wheat breads simmered with pork intestine, lung and fried tofu in a dark aromatic broth.
Ludagun
A soft glutinous-rice roll filled with red bean paste and coated generously in roasted soybean flour.
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