Peking Duck (北京烤鸭): A renowned dish from Beijing, this dish is celebrated for its crispy skin and tender meat, usually served with pancakes, spring onions, and hoisin or sweet bean sauce.
Dim Sum (点心): Hailing from Southern China, especially Guangdong (Canton) province, dim sum includes a variety of small dishes such as steamed buns, dumplings, and rice noodle rolls. .
Sichuan Hot Pot (四川火锅): A spicy and aromatic broth is used to cook a variety of meats, vegetables, and noodles right at the table.
Xiaolongbao (小笼包): These Shanghai-style soup dumplings are filled with pork and a rich broth, carefully wrapped in a delicate dough skin. Eating them requires a technique to avoid spilling the hot broth.
Mapo Tofu (麻婆豆腐): A classic Sichuan dish, mapo tofu is made with soft tofu, ground beef or pork, and a spicy sauce characterized by Sichuan peppercorn, fermented black beans, and chili oil.
Cantonese Roast Duck (广东烧鸭): Similar to Peking duck but with a different preparation method, this dish features a duck with crispy skin and tender meat, often flavored with a mixture of spices before roasting.
Biang Biang Noodles (biángbiáng 面): Originating from Shaanxi province, these thick and wide hand-pulled noodles are served with a variety of toppings such as chili oil, garlic, green onions, and sometimes braised meat.
Guangdong Congee (广东粥): A comforting rice porridge that's often served for breakfast, this dish is cooked slowly until the rice is completely soft..
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