Chinese Traditional Dish

In this page, you will see many kinds of Chinese Traditional Dish, not just the main courses, but also you will see many kinds of desserts that are in China. Hope you enjoy! 😀


peking duck


Peking Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered a national dish of China.
The dish is prized for the thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, scallion, and hoisin sauce or sweet bean sauce.



“Bakpao” is a traditional snacks that came from China. “Pao”,it means “bundle” , and “Bak”, it means meat, so BAKPAO is a bundle that contains meat. Generally, the meat is a pork, but today, you can add chicken meat, azuki beans, jam, black sesame, and many more just like the way you want. The skin of BAKPAO made ​​from unleavened dough of wheat flour to develop the dough, after being given field, the batter is allowed to expand and in steamed until cooked. To distinguish the contents of dumplings, without meat (vegetarian) buns were usually over a drop of color, as well as other fields marked with different colors. And about the shape of the BAKPAO, you don’t need always to make a round shape, but you can modify the shape as making pig shape as shown, or any other form in according to your creativity and your desire.



Mooncake is a traditional Chinese cake. Mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival. The festival is for lunar worship and moon watching, when mooncakes are regarded as an indispensable delicacy. Not just on Mid-Autumn Festival, this cake can be eaten when Chinese New Year’s too. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The filling usually made from red bean or lotus seed paste is surrounded by a thin (2–3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are usually eaten in small wedges accompanied by Chinese tea.



Dim sum refers to a style of Cantonese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, wherein fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables. Eating dim sum at a restaurant is usually known in Cantonese as going to “drink tea”, as tea is typically served with dim sum.



Zongzi or bamboo rice or rice dumplings is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings. In Indonesia and Malaysia, they are known as bakcang, bacang, or zang, a loanword from Hokkien, a Chinese dialect commonly used among Indonesian-Chinese, rather than Mandarin. Zongzi are traditionally eaten during the Dragon Boat Festival, which falls on the fifth day of the fifth month of the lunar calendar.


Jin Dui : sesame balls

Jin Dui or sesame balls is a traditional Chinese snack. Usually eaten when Chinese lunar year! Jin Dui is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively sweet black bean paste, or less commonly red bean paste.


egg tarts

The egg tart or egg custard tart is a kind of custard, which is consists of an outer pastry crust that is filled with egg custard and baked. Overall, egg tarts have two main types of crusts: shortcrust pastry or puff pastry, traditionally made with lard rather than butter or shortening. They are both filled with a rich custard that is much eggier and less creamy than English custard tarts. The picture above is a picture of Chinese Egg Tarts, but the origin egg tarts is Portugese Cuisine.


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