Top 8 Most Famous Classic Dishes in Chinese History
China’s culinary heritage is vast and ancient, celebrated worldwide for its unique flavors and diverse textures. The history of Chinese cuisine dates back over 5,000 years, evolving from the early practices of ancient people who discovered various ingredients and cooking techniques through daily life. The diversity of Chinese food stems from the country’s vast geography and its many ethnic groups, each with its own distinctive ingredients and cooking methods, resulting in a wide variety of local delicacies.
As time passed, the blending of different ethnic, regional, and religious cultures led to a fusion of cooking styles, creating an ever-growing variety of dishes with increasingly rich flavors. The influence of Chinese cuisine has extended far beyond its borders, leaving a lasting impact on global food culture. Chinese food has been embraced worldwide, with restaurants serving it across the globe, making it a key part of the international food market.
China’s cuisine boasts an incredible range of flavors, including well-known categories such as Lu cuisine, Sichuan cuisine, Cantonese cuisine, Hunan cuisine, and Fujian cuisine. Each region is famous for its specialty dishes. Beyond main courses and snacks, Chinese pastries, desserts, and beverages are also renowned, with favorites like dumplings, baozi, mooncakes, tangyuan (sweet rice balls), and glutinous rice cakes. Historically, China has produced some of the most famous dishes, which are considered culinary treasures. Here are eight of China’s most iconic dishes, steeped in history, but not widely experienced by everyone. Do you see your hometown among them?
Originating from the Song Dynasty, Dongpo Pork is attributed to the famous poet and statesman Su Dongpo. While serving as an official in Shaoxing, Zhejiang, Su refined a local braised pork recipe to create a dish renowned for its rich flavor and tender texture. Over time, Dongpo Pork became a popular traditional dish, with its preparation perfected through the ages. By the Ming Dynasty, it had evolved into a highly esteemed delicacy, and during the Qing Dynasty under Emperor Qianlong, it was even served at imperial banquets, becoming a symbol of aristocratic cuisine.
This iconic dish from Sichuan cuisine is famous for its spicy and numbing flavor, smooth texture, and vibrant appearance. Mapo Tofu traces its origins to the Qing Dynasty in Chengdu. Legend has it that a woman named Chen Ma, who had pockmarks on her face, invented the dish by combining ground Sichuan peppercorns with chili and tofu. The dish’s name, meaning “Pockmarked Old Lady’s Tofu,” reflects its humble beginnings. Today, Mapo Tofu is celebrated both in China and internationally, earning a reputation as one of Sichuan cuisine’s most famous dishes.
This renowned dish from Fujian cuisine is considered a masterpiece, combining various premium ingredients into a rich and flavorful broth. Also known as “Fu Shou Quan,” Buddha Jumps Over the Wall was created during the Daoguang era of the Qing Dynasty by Zheng Chunfa, the owner of a renowned restaurant in Fuzhou. The dish’s complex preparation involves ingredients such as sea cucumber, shark fin, scallops, abalone, fish maw, dried scallops, mushrooms, and pigeon eggs, resulting in a luxurious and aromatic feast that has become a symbol of high-end Chinese cuisine.
One of China’s most famous traditional dishes, Peking Duck is a staple of Beijing cuisine, renowned for its crispy skin and tender meat. The dish dates back to the Ming Dynasty, when roast duck was already being served in the imperial kitchens. However, it wasn’t until the Qing Dynasty that the method of roasting the duck in an oven was developed, producing a crispier skin and juicier meat. Over the centuries, the preparation of Peking Duck has been refined, and it now stands as one of the most iconic dishes in Chinese cuisine, enjoyed not only in Beijing but around the world.
5. Crab Meat Lion’s Head Meatballs
A traditional dish from Yangzhou, Jiangsu, Crab Meat Lion’s Head Meatballs are a hallmark of classic Chinese cuisine. This dish dates back to the Qing Dynasty, where it was first created by Wu Jinglue, a local official in Yangzhou. He added crab meat to the original Lion’s Head meatballs to enhance the flavor, creating a dish that quickly became a regional favorite. Today, Crab Meat Lion’s Head is enjoyed both domestically and internationally, representing the rich culinary traditions of Jiangsu.
A celebrated dish from Hangzhou, West Lake Vinegar Fish is known for its delicate flavor and cultural significance. Legend has it that this dish dates back to the Southern Song Dynasty, when poet Bao Zhao first tasted it while visiting Hangzhou. Enamored with the dish, he wrote a poem in its honor, helping to cement its reputation in Chinese culinary history. The key ingredient is a type of fish native to West Lake, known for its tender flesh and minimal bones. The fish is simmered and served with a sweet and sour vinegar sauce, creating a memorable dish beloved by food enthusiasts worldwide.
This traditional dish from Yangzhou, also known as “Beggar’s Chicken,” has a legendary origin. According to folklore, a starving beggar in the Tang Dynasty found a chicken and, desperate for food, cooked it in a unique way by wrapping it in clay and roasting it in a fire. The result was a flavorful and tender dish, which became a regional specialty. Today, Beggar’s Chicken is a popular dish for tourists visiting Yangzhou, showcasing the ingenuity and history behind Chinese cuisine.
8. Braised Sea Cucumber with Scallions
A classic dish from Shandong cuisine, Braised Sea Cucumber with Scallions has a long history dating back to the Qing Dynasty. The dish features sea cucumber, a prized ingredient in Shandong, braised with large scallions to create a savory and aromatic dish. As one of the most iconic dishes in Chinese cuisine, it has gained widespread popularity both in China and internationally, symbolizing the culinary excellence of Shandong cuisine.
These eight dishes showcase the diversity and depth of Chinese cuisine, highlighting regional specialties and the rich cultural history behind each dish. Through the continued global appreciation of these culinary treasures, the unique flavors of Chinese food continue to captivate food lovers worldwide.
