Old City

Chinese Cuisine

To help you navigate China's cuisines we have used the following terms in our restaurant reviews.

Cantonese: A diverse cuisine that roasts and fries, braises and steams. Spices are used in moderation. Dishes include fried rice, sweet-and-sour pork, and roasted goose.

Chinese: Catch-all term used for restaurants that serve cuisine from multiple regions of China.

Chinese fusion: Any Chinese cuisine with international influences.

Chiu chow: Known for its vegetarian and seafood cuisine, which are mostly poached, steamed, or braised. Dishes include popiah (non-fried spring rolls), baby oyster congee, and fish ball noodle soup.

Hunan: Cooking methods feature stewing, frying, braising, and smoking. Flavors are spicy, with chili peppers, shallots, garlic, and dried and preserved condiments. Signature dishes are Mao's braised pork, steamed fish head with shredded chilies, and spicy eggplant in garlic sauce.

Macanese: An eclectic blend of southern Chinese and Portuguese cooking, featuring the use of salted dried fish, coconut milk, turmeric, and other spices. Common dishes are "African" barbecued chicken with spicy piri piri sauce, pork buns, and curried baked chicken.

Mandarin (Beijing): Dishes from Beijing typically are snack sized, featuring ingredients like dark soy paste, sesame paste, and sesame oil. Regional specialties include Peking duck, moo shu pork, and quick-fried tripe.

Northern Chinese (inner Mongolia and environs): Staples are lamb and mutton, preserved vegetables, and noodles, steamed breads, pancakes, stuffed buns, and dumplings. Common dishes are cumin-scented lamb, congee porridge with pickles, and Mongolian hotpot.

Shanghainese: Cuisine characterized by rich flavors produced by braising and stewing, and the use of alcohol in cooking. Dumplings, noodles, and bread are served more than rice. Signature dishes are baby hairy crabs stir-fried with rice cake slices, steamed buns and dumplings, and "drunken chicken."

Sichuan (central province): Famed for bold flavors and spiciness from chilies and Sichuan peppercorns. Dishes include "dan dan" spicy rice noodles, twice-cooked pork, and tea-smoked duck.

Taiwanese: Diverse cuisine centers on seafood, pork, rice, soy, and fruit. Specialties include "three cups chicken" with a sauce made of soya, rice wine, and sugar; oyster omelets; cuttlefish soup; and dried tofu.

Tibetan: Cuisine reliant on foodstuffs grown at high altitudes, including barley flour; yak meat, milk, butter, and cheese; and mustard seed. Salted black tea with yak butter is a staple beverage.

Yunnan (southernmost province): This region's cuisine is noted for its use of vegetables, fruit, bamboo shoots, and flowers in its spicy preparations. Dishes include rice noodle soup with chicken, pork, and fish; steamed chicken with ginseng and herbs; and the cured Yunnan ham.