From savory Shui Zhu Yu to succulent San Xian Guo Tie, get ready for a culinary adventure like no other. Spice up your taste buds with the exotic flavors of Chinese food starting with S!
1. San Xian Guo Tie
San Xian Guo Tie is a popular Chinese dumpling dish that is filled with a mixture of three ingredients, typically minced pork, shrimp, and Chinese chives. The filling is then wrapped in a thin dough and pan-fried until the bottom is golden and crispy, while the top remains soft and steamed. This dish is often served as a snack or appetizer in China, and is enjoyed for its savory and satisfying taste.
2. Suan La Fen
Suan La Fen is a spicy and sour noodle dish that originated from Sichuan province in China. The dish is made with mung bean noodles that are cooked until soft, then served in a flavorful broth that is seasoned with vinegar, chili oil, soy sauce, and Sichuan pepper. The dish is typically garnished with shredded chicken, sliced mushrooms, and scallions, and sometimes topped with peanuts or sesame seeds for added crunch.
3. Shui Zhu Yu
Shui Zhu Yu is a fiery and flavorful fish dish that originates from Sichuan province in China. The dish consists of tender fish fillets that are cooked in a spicy hot pot broth that is seasoned with Sichuan peppercorns, chili oil, and various aromatic spices. The dish is also typically served with a variety of vegetables, such as cabbage, mushrooms, and bean sprouts, which are cooked in the same spicy broth.
4. Sha Cha Mian
Sha Cha Mian is a noodle dish that originates from the Fujian province of China. The dish consists of thin wheat noodles that are served in a rich, savory sauce made from Sha Cha sauce, which is a paste made from soybean oil, garlic, shallots, and various seafood ingredients, such as dried shrimp and fish. The sauce is typically mixed with a variety of vegetables, such as bok choy, mushrooms, and bean sprouts, and often topped with sliced pork or beef for added flavor and protein.
5. Suan La Tang
Suan La Tang is a popular Chinese soup that is known for its hot and sour flavor. It is typically made with a meat broth, such as pork or chicken, and flavored with vinegar, chili oil, soy sauce, and other spices. The soup also contains various ingredients, such as tofu, bamboo shoots, and wood ear mushrooms. Suan La Tang is often served as a starter or as a main dish with rice.
6. Suan Cai Yu
Suan Cai Yu is a spicy and sour fish stew that is a specialty of Sichuan cuisine. The dish is made with fresh fish fillets, sour pickled vegetables, and a spicy broth made from chili peppers, Sichuan peppercorns, and other spices. Suan Cai Yu is typically served with rice or noodles and is a popular dish during the winter months.
7. Song Shu Gui Yu
Song Shu Gui Yu is a dish made from freshwater fish, typically carp, that is deep-fried and then smothered in a sweet and sour sauce made from sugar, vinegar, soy sauce, and ketchup. The fish is often topped with fried pine nuts or peanuts, which resemble the tail of a squirrel and give the dish its name, which translates to “Squirrel Fish.”
8. Shui Zhu Niu Rou
Shui Zhu Niu Rou, or water-boiled beef, is a Sichuan-style dish made by boiling thinly sliced beef in a spicy broth of Sichuan peppercorns, dried chili peppers, ginger, garlic, and other seasonings. The beef is typically served on a bed of vegetables, such as Napa cabbage or bean sprouts, and garnished with green onions and cilantro.
9. Shao Kao
Shao Kao is a Chinese version of barbecue that is popular in many regions of China. It involves skewering various meats, such as beef, pork, chicken, lamb, and seafood, and grilling them over an open flame. The skewered meat is often marinated in a mixture of soy sauce, ginger, garlic, and other spices before grilling, and it may be served with a variety of dipping sauces, such as sesame oil or chili sauce.
10. Suan La Bai Cai
Suan La Bai Cai, which translates to “Sour and Spicy White Cabbage,” is a dish made with thinly sliced white cabbage that is pickled in a mixture of vinegar, chili oil, garlic, ginger, and other seasonings. It is often served as a side dish or appetizer in Chinese cuisine.
11. Shui Jian Bao
Shui Jian Bao, also known as Pan-Fried Bao, is a type of steamed bun that is first pan-fried on one side before steaming to give it a crispy texture on the bottom and a soft and fluffy texture on top. The filling inside can vary but typically includes ground pork, scallions, and other seasonings. It is a popular street food in China and often served for breakfast or as a snack.
12. Shui Zhu Rou Pian
Shui Zhu Rou Pian, also known as “water-boiled beef slices”, is a spicy Sichuan dish that consists of thin slices of beef that are briefly boiled in water and then served in a spicy chili oil sauce. The dish also includes vegetables such as bean sprouts, spinach, and Chinese cabbage. It is often served with rice or noodles and is popular in Sichuan cuisine.
13. Si Chuan Huo Guo
Si Chuan Huo Guo “Sichuan hot pot”, also known as “Szechuan hot pot” or “Szechuan steamboat”, is a type of Chinese hot pot that originated in Sichuan province. It consists of a simmering pot of spicy broth, usually made with Sichuan peppercorns, chili peppers, and other spices, in which diners cook a variety of meats, vegetables, and other ingredients. The broth can be adjusted in spiciness to suit individual tastes, and is known for its numbing and tingling sensation, which comes from the Sichuan peppercorns.
14. Sha guo dou fu
Sha guo dou fu is a traditional Chinese dish that is a type of hot pot. It consists of tender tofu cubes and assorted vegetables, such as Chinese cabbage, mushrooms, and carrots, cooked in a clay pot with a savory and spicy broth made with various seasonings and spices. The dish is typically served with a dipping sauce made with soy sauce, vinegar, and chili oil. The name “sha guo” translates to “sand pot” in English, which refers to the clay pot used to cook the dish. This dish has been popularized in many parts of China, including Sichuan and Guizhou provinces.
15. Shui Jiao
Shui Jiao, also known as Sui Gaw or Sui Kow, are a type of Chinese dumpling that are boiled in water. The dumplings are typically filled with ground meat, vegetables, and seasonings, and the dough is made from wheat flour and water. Shui Jiao can be found all over China and are a popular dish during Chinese New Year.
16. Sui Gao
Sui Gao is a type of Chinese dumpling that is similar to Sui Kow but with a thicker, chewier skin. The filling is typically made of ground meat, seafood, or vegetables and is wrapped in a translucent dough made from wheat starch and tapioca starch. Sui Gao is often served in soup or with a dipping sauce.
