World Cuisines विश्व के व्यंजन 1
Food खाना 8
Peking Duck
Crisp-skinned roast duck carved at the table, a dish of the imperial kitchens.
Dim Sum
Small Cantonese dishes served with tea (yum cha) in the morning.
Mapo Tofu
Numbing-spicy (mala) tofu from Sichuan.
Kung Pao Chicken
Stir-fried chicken with peanuts; the Indo-Chinese version is different.
Xiaolongbao
Steamed dumplings that hold hot soup inside.
Hot Pot
Diners cook ingredients in a shared simmering pot, often fiery mala broth.
Star Anise
Liquorice-like star-shaped pod; key to Chinese five-spice and pho.
Sichuan Pepper
Not a pepper: causes a tingling numbness (ma) that pairs with chilli heat (la).
Drinks पेय 7
Huangjiu (Shaoxing Wine)
Amber Chinese 'yellow wine', aged for years; also a key cooking wine.
Longjing (Dragon Well)
China's most famous green tea, with flat jade leaves and a chestnut sweetness.
Oolong
Between green and black tea; Tieguanyin is floral, Da Hong Pao is roasted.
Pu-erh
Fermented tea pressed into cakes and aged like wine; earthy and deep.
White Tea
The least processed tea: delicate and sweet.
Butter Tea (Po Cha)
Salty, buttery tea churned together; it gives calories and warmth at high altitude.
Kombucha
Lightly fizzy, tangy fermented tea. It contains tiny amounts of alcohol (usually under 0.5%).