From Dim Sum to Peking Duck: Chinese Meals That Never Go Out of Style

By Mama Deborah

Effizzie Kitchen Intercontinental

Chinese cuisine is one of the world’s most celebrated culinary traditions — a perfect blend of history, artistry, and flavor. Across the globe, Chinese restaurants showcase dishes that have been passed down for centuries, each with unique regional twists yet timeless appeal. From delicate dim sum to the luxurious Peking duck, these meals have captured the hearts (and stomachs) of food lovers everywhere.

This feature takes you on a journey through iconic Chinese meals, their origins, how they’re prepared, and why they remain restaurant favorites.

1. Dim Sum – The Art of Bite-Sized Indulgence

Origin: Cantonese cuisine, Guangdong Province
Best Time to Eat: Traditionally served during morning tea (Yum Cha)

Dim sum isn’t a single dish, but a collection of small plates — steamed, fried, or baked — served alongside tea. The variety makes it perfect for sharing, and it’s as much about the experience as it is about the food.

Popular Dim Sum Items:

Har Gow (Shrimp Dumplings): Steamed translucent dumplings filled with plump shrimp.
Siu Mai (Pork Dumplings): Open-topped dumplings made from minced pork, shrimp, and mushrooms.
Char Siu Bao: Soft steamed buns filled with sweet barbecued pork.
Cheung Fun: Rice noodle rolls filled with shrimp, beef, or BBQ pork, drizzled with soy sauce.

Preparation Highlights:

Doughs and Wrappers: Made fresh from wheat or rice flour.
Steaming: Bamboo baskets are used to infuse a subtle aroma.
Balance: The goal is harmony between flavor, texture, and presentation.

2. Sweet and Sour Pork – A Perfect Flavor Harmony

Origin: Cantonese cuisine, popular worldwide
Key Appeal: Vibrant colors, crunchy texture, tangy-sweet sauce

This dish is known for its bright orange-red sauce and addictive sweet-tart flavor. The pork is coated in a light batter, deep-fried until crispy, and tossed in a sauce made from vinegar, ketchup, sugar, and pineapple juice.

Preparation Steps:

Pork Marinade: Soy sauce, Shaoxing wine, and cornstarch for tenderness.
Deep Frying: Creates the signature crunch.
Sauce Making: Balancing sugar and vinegar is key — too much of either ruins the taste.
Final Toss: The pork and vegetables (usually bell peppers, onions, and pineapple) are quickly tossed in the sauce before serving.

3. Kung Pao Chicken – Spicy, Sweet, and Nutty

Origin: Sichuan Province
Signature Feature: The interplay of chili heat, numbing Sichuan peppercorns, and roasted peanuts.

Kung Pao Chicken combines diced chicken, peanuts, and vegetables in a savory-spicy sauce. The dish has a complex flavor profile — heat from dried chilies, citrusy numbness from Sichuan peppercorns, sweetness from sugar, and umami from soy sauce.

Preparation Tips:

Velveting: Chicken is marinated in egg white, cornstarch, and rice wine to achieve tenderness.
High Heat Stir-Fry: A quick sear to lock in flavor.
Timing: Chilies are fried briefly to release aroma without burning.

4. Mapo Tofu – The Comfort Dish with a Kick

Origin: Sichuan cuisine
Texture: Silky tofu with a bold, spicy sauce

Mapo Tofu blends soft tofu with minced pork or beef, simmered in a sauce of doubanjiang (fermented chili bean paste), soy sauce, garlic, and Sichuan peppercorns. It’s warming, comforting, and addictive.

Cooking Essentials:

Use medium-firm tofu to absorb sauce without breaking apart.
Fry doubanjiang first to release deep flavors.
Balance spice and saltiness — the heat should be strong but not overwhelming.

5. Chow Mein – The Global Noodle Favorite

Origin: Northern China (later popularized in Cantonese style)
Key Variations: Soft noodles vs. crispy noodles

Chow Mein literally means “stir-fried noodles.” In restaurants, the noodles are tossed with vegetables, meat, or seafood in a light soy-based sauce.

Classic Ingredients:

Egg noodles, bean sprouts, carrots, cabbage, scallions
Choice of protein: chicken, beef, shrimp, or pork

Cooking Technique:

Boil noodles until al dente.
Stir-fry at high heat for a slight smoky aroma (the wok hei).
Toss with sauce for even coating.

6. Hot and Sour Soup – The Tangy Warm-Up

Origin: Northern China
Best For: Cold days and as a starter before a main course

This soup balances tanginess from vinegar with heat from white pepper or chili. It’s typically filled with tofu, bamboo shoots, wood ear mushrooms, and sometimes shredded pork.

Preparation Keys:

Use chicken or pork broth for depth.
Thicken with cornstarch slurry.
Add vinegar at the end to preserve its sharp flavor.

7. Peking Duck – The Crown Jewel of Chinese Cuisine

Origin: Beijing
Reputation: Luxurious, festive, and meticulously prepared

Peking Duck is a showstopper. The duck is seasoned, air-dried for hours, and roasted until the skin becomes crispy and golden. Traditionally, it’s carved tableside and served with thin pancakes, scallions, cucumber, and sweet bean sauce.

Preparation Process (Restaurant Style):

Air-Drying: After seasoning, the duck is hung in a cool, airy space for 24 hours.
Roasting: Done in a special oven to achieve even crispiness.
Serving Ritual: The skin is served first, followed by meat and accompaniments.

Why These Meals Never Go Out of Style

Cultural Heritage: Each dish carries a piece of China’s culinary history.
Versatility: They adapt to local tastes without losing authenticity.
Balance of Flavors: Sweet, sour, spicy, salty, and umami in perfect harmony.
Visual Appeal: Color, texture, and presentation are as important as taste.

Quick Reference: Key Chinese Cooking Techniques

Stir-Frying: Fast cooking over high heat for freshness.
Steaming: Preserves nutrients and delicate flavors.
Braising: Deep, slow infusion of flavors.
Roasting: For crisp textures and rich aromas.

Final Note:
From the delicate folds of a har gow dumpling to the ceremonial carving of a Peking duck, these dishes showcase the artistry and timelessness of Chinese cuisine. They are more than meals — they are experiences, steeped in tradition yet continually evolving to delight new generations of diners.