Delve into the delicious world of Chinese cuisine and discover a variety of mouth-watering dishes, starting with the letter “D”. From savory noodles to sweet desserts, there is something for every palate to enjoy.
1. Dan Dan Noodles
Dan Dan Noodles are a spicy and savory noodle dish that originated from the Sichuan province of China. The dish consists of wheat noodles served in a spicy chili oil sauce with minced pork, Sichuan peppercorns, and scallions. It is often garnished with bean sprouts and peanuts. The dish’s name comes from the carrying pole, or “dan dan,” that street vendors would use to sell the noodles.
2. Dou fu Nao
Dou fu Nao is a Chinese dish made from soft tofu that has been ground and mixed with water, then boiled until it reaches a thick, pudding-like consistency. It is typically served as a breakfast or snack food and can be eaten sweet or savory. Sweet versions are often served with sugar syrup or fruit, while savory versions are served with soy sauce, scallions, and dried shrimp.
3. Di San Xian
Di San Xian is a vegetarian dish from the Northeastern region of China that is made from eggplant, potatoes, and green peppers. The name “di san xian” literally translates to “three fresh delights from the earth.” The vegetables are stir-fried together with garlic, ginger, and soy sauce to create a savory and flavorful dish that is often served with rice.
4. Dong Po Rou
Dong Po Rou is a Chinese dish that originated from the Jiangsu province and is named after the poet and government official Su Dongpo. It is made by braising pork belly in soy sauce, rice wine, and sugar until it is tender and flavorful. The dish is often garnished with scallions and served with steamed buns to soak up the flavorful sauce. The dish is famous for its rich and savory flavor and is considered a staple of Chinese cuisine.
5. Da Lu Mian
Da Lu Mian is a popular Chinese street food that originated from northern China. It consists of thick wheat noodles served in a savory broth made from soy sauce, garlic, ginger, star anise, and other seasonings. The dish is often topped with a variety of meats, such as beef, pork, or chicken, as well as vegetables, such as bok choy or carrots. It is a hearty and satisfying dish that is perfect for a cold winter day.
6. Dou Sha Bao
Dou Sha Bao is a type of Chinese steamed bun that is filled with sweetened red bean paste. The bun is made from a mixture of wheat flour, yeast, and sugar, and is steamed until it becomes light and fluffy. The filling is made from cooked red beans that have been mashed and sweetened with sugar or honey. The buns are often served as a dessert or snack and can be found in Chinese bakeries and dim sum restaurants.
7. Ding Ding Chao Mian
Ding Ding Chao Mian is a street food dish from Xinjiang. It is made by stir-frying thick wheat noodles with a variety of meats, such as pork, beef, or chicken, as well as vegetables, such as cabbage, onions, and bell peppers. The dish is often served in a paper cone and is meant to be eaten on-the-go. The name “ding ding” comes from the sound that the metal spatula makes when it hits the wok while stir-frying the noodles.
8. Da Pan Ji
Da Pan Ji is a popular dish that originated in the Xinjiang region of China. It is a hearty and flavorful chicken stew that is made by simmering chicken pieces with potatoes, green peppers, and onions in a savory broth made from chili paste, garlic, ginger, and soy sauce. The dish is often served in a large, communal pot or tray, hence its name, which translates to “big plate chicken.”
9. Dan Jiao
Dan Jiao is a type of Chinese dumpling that is filled with a mixture of minced pork, eggs, and vegetables, such as mushrooms or cabbage. The dumplings are made by wrapping the filling in a thin layer of wheat dough and then boiling them in water until they are cooked through. They are often served with a dipping sauce made from soy sauce, vinegar, and chili oil.
10. Doufu Gan
Doufu Gan is a type of dried tofu that is commonly used in Chinese cuisine. It is made by pressing fresh tofu to remove excess water and then slicing it into thin strips or cubes. The tofu is then marinated in a mixture of soy sauce, sugar, and other seasonings, such as chili paste or Sichuan peppercorns, before being dried in the sun or oven. The resulting tofu has a chewy texture and a savory flavor that makes it a popular ingredient in stir-fries, soups, and hot pots. Dried tofu is high in protein and low in fat, making it a healthy and nutritious addition to any meal. It is also a good source of calcium and other essential nutrients.
11. Dang Gui Pork
Dang Gui Pork is a Chinese dish that consists of pork belly that is slow-cooked with Chinese herbs, including danggui (Angelica sinensis), goji berries, and jujubes. The dish is believed to have medicinal properties that can help improve blood circulation and nourish the body. It has a rich, savory flavor and a tender texture.
12. Dou Shu
Dou Shu is a yam bean that has a crunchy texture and a slightly sweet flavor, making it a popular ingredient in salads, stir-fries, and other dishes. In Chinese cuisine, it is often used in stir-fries with other vegetables and meats or sliced and served as a refreshing snack with a sprinkle of salt and chili powder. The nutritional value of the yam bean is high, as it is low in calories, high in fiber, and rich in vitamin C and other nutrients.
13. Dong Bei Jiao Zi
Dong Bei Jiao Zi is a type of Chinese dumpling that originates from the northeastern region of China, where it is a popular staple food. The dumplings are typically made with a thin, wheat-based wrapper and are filled with a mixture of ground meat (such as pork, beef, or lamb) and vegetables (such as cabbage or carrots), along with seasonings such as garlic and ginger. They are typically served boiled or steamed, and can be enjoyed on their own or with dipping sauces.
14. Da Zha Xie
Da Zha Xie, also known as Chinese mitten crab, is a type of freshwater crab that is native to China and is considered a delicacy in Chinese cuisine. The crabs are known for their small size and distinctive furry claws, which resemble mittens. They are typically steamed and served with ginger and scallions, or stir-fried with various seasonings and vegetables. The best season for eating Da Zha Xie is during the autumn months, when the crabs are at their fattest and most flavorful.
15. Doupi
Doupi is a type of Chinese food made from soybean, which is often used as a wrapper for other ingredients, such as vegetables or meat. The process of making dou pi involves boiling soy milk until it forms a skin on top, which is then removed and dried. Dou pi can be purchased dried or fresh, and is often used in vegetarian dishes as a substitute for meat. It can also be fried, grilled, or boiled and added to soups.
16. Dan Gao
Dan Gao is a type of Chinese cake that is similar to a sponge cake. It is made with flour, eggs, sugar, and milk, and is often flavored with vanilla or other extracts. Dan gao is a popular dessert in China and is often served with tea. It can also be topped with fruit or frosting for added flavor.
17. Dou Jiang You Tiao
Dou Jiang You Tiao is a popular breakfast food in China. Dou jiang is a type of soy milk made from soybeans, water, and sugar, while you tiao are fried dough sticks. The combination of dou jiang and you tiao is a classic pairing, with the sweet and savory flavors complementing each other. Dou jiang can also be served with other breakfast foods, such as baozi (steamed buns) or jianbing (Chinese crepes).
