Introduction: Meat in Chinese cuisine
In Chinese cuisine, meat dishes are an essential part of the culinary tradition. The Chinese use a variety of meats, including beef, pork, chicken, duck, and lamb, and each region has its own unique way of preparing and cooking these meats. The dishes vary in their flavors, cooking techniques, and ingredients, and some have become famous worldwide for their taste and presentation.
Peking roast duck: A famous delicacy
Peking roast duck is perhaps the most famous meat dish in China. The dish originated in the imperial kitchens of Beijing during the Ming Dynasty and has been a staple of Chinese cuisine ever since. The duck is marinated in a blend of spices, including cinnamon, ginger, and star anise, before being roasted in a brick oven until the skin is crispy. The thin slices of meat are then served with pancakes, scallions, and a sweet bean sauce.
Dim sum: Dumplings filled with meat
Dim sum is a popular Chinese style of dining that features small, bite-sized portions of food served in bamboo baskets. One of the most popular dim sum dishes is dumplings filled with meat. The dumplings can be filled with a variety of meats, including pork, chicken, and shrimp, and are often served steamed or fried. They are usually dipped in soy sauce or chili oil before eating.
Kung Pao chicken: Spicy and savory
Kung Pao chicken is a spicy and savory dish that originated in the Sichuan province of China. The dish is made with diced chicken, peanuts, and dried chili peppers, and is often served with rice or noodles. The sauce is a mix of soy sauce, vinegar, and sugar, along with Sichuan peppercorns that give the dish its signature numbing sensation.
Mongolian hot pot: Cook your own meat
Mongolian hot pot is a popular style of dining in China that involves cooking raw meats and vegetables in a communal pot of simmering broth. The meat can include beef, lamb, pork, and chicken, and is usually thinly sliced for quick cooking. Diners can customize their own hot pot with a variety of ingredients, such as mushrooms, tofu, and noodles. The hot pot is typically served with a dipping sauce, such as sesame paste or soy sauce.
Mapo tofu: A Sichuan specialty
Mapo tofu is a spicy and flavorful dish that originated in the Sichuan province of China. The dish is made with tofu, ground pork, and a spicy sauce that includes chili bean paste, Sichuan peppercorns, and garlic. The dish is often garnished with scallions and served with rice.
Char siu: Cantonese-style BBQ pork
Char siu is a Cantonese-style BBQ pork that is typically grilled or roasted over an open flame. The pork is marinated in a mixture of soy sauce, hoisin sauce, honey, and five-spice powder, which gives it its sweet and savory flavor. The meat is usually sliced thin and served with rice or noodles.
Beef noodle soup: A hearty meal
Beef noodle soup is a hearty and filling dish that is often enjoyed in China for breakfast or lunch. The soup is made with beef broth, noodles, and sliced beef, along with vegetables such as bok choy and scallions. The soup is often flavored with a variety of spices, such as ginger, star anise, and cinnamon, and can be served spicy or mild. It is often garnished with cilantro and chili oil.
