Three Classic Chinese Dishes and How to Make Them 

Chinese cuisine is famous for its rich flavors, diverse ingredients, and deep cultural roots. From savory stir-fries to comforting soups, traditional Chinese cooking emphasizes balance—whether in texture, taste, or nutritional value. If you’re curious about authentic Chinese food, learning its recipes can be just as exciting as discovering the language. Whether you decide to learn Chinese online or take lessons from Chinese teachers online, understanding Chinese cuisine offers a delicious way to connect with the culture. 

Kung Pao Chicken (宫保鸡丁) 

Flavors: Spicy, Savory, and Slightly Sweet 

Kung Pao Chicken is a Sichuan classic, known for its bold flavors and satisfying crunch. It combines tender chicken with peanuts, dried chilies, and a sweet-spicy sauce. Mandarin classes for kids also often incorporate this dish to teach some basic vocabulary in regards to cooking!

Ingredients: 

  • 2 chicken breasts (diced) 
  • ½ cup peanuts or cashews 
  • 6-8 dried red chilies (cut into small pieces) 
  • 2 cloves garlic (minced) 
  • 1-inch ginger (minced) 
  • 2 green onions (chopped) 
  • 1 tbsp Sichuan peppercorns (optional, for numbing effect) 

For the sauce: 

  • 2 tbsp soy sauce 
  • 1 tbsp rice vinegar 
  • 1 tbsp sugar 
  • 1 tbsp hoisin sauce 
  • 1 tsp cornstarch mixed with 2 tbsp water 

Instructions: 

  1. Heat oil in a wok and stir-fry the dried chilies and Sichuan peppercorns until fragrant. 
  2. Add garlic, ginger, and diced chicken. Cook until the chicken turns golden brown. 
  3. Pour in the sauce and stir well. Let it simmer for 2 minutes. 
  4. Add peanuts and green onions, mix, and serve hot with steamed rice. 

Egg Fried Rice (蛋炒饭) 

Flavors: Savory, Umami, and Light 

Egg Fried Rice is one of the simplest yet most beloved Chinese dishes. It’s a perfect way to use leftover rice, and you can customize it with vegetables and proteins. 

Ingredients: 

  • 2 cups cooked rice (preferably day-old) 
  • 2 eggs (beaten) 
  • ½ cup diced carrots and peas 
  • 2 green onions (chopped) 
  • 1 tbsp soy sauce 
  • 1 tsp sesame oil 
  • ½ tsp white pepper 

Instructions: 

  1. Heat oil in a wok and scramble the eggs. Remove and set aside. 
  2. In the same wok, stir-fry the carrots and peas for 2 minutes. 
  3. Add the rice, breaking up any clumps, and stir-fry on high heat. 
  4. Pour in soy sauce, sesame oil, and white pepper, mixing everything well. 
  5. Add scrambled eggs and green onions, stir, and serve hot. 

Mapo Tofu (麻婆豆腐) – Vegetarian Version 

Flavors: Spicy, Numbing, and Umami 

Mapo Tofu is another Sichuan specialty, typically made with minced pork, but this version keeps it vegetarian while retaining its signature spicy and numbing flavors. 

Ingredients: 

  • 1 block of soft tofu (cubed) 
  • 1 tbsp fermented black bean paste 
  • 1 tbsp soy sauce 
  • 1 tbsp chili bean paste (Doubanjiang) 
  • 1 tbsp Sichuan peppercorns (ground) 
  • 2 cloves garlic (minced) 
  • 1-inch ginger (minced) 
  • 2 green onions (chopped) 
  • 1 tsp cornstarch mixed with 2 tbsp water 

Instructions: 

  1. Heat oil in a wok and stir-fry garlic, ginger, and black bean paste until fragrant. 
  2. Add chili bean paste and Sichuan peppercorns, stir well. 
  3. Gently add tofu cubes and soy sauce, letting them absorb the flavors. 
  4. Pour in cornstarch mixture to thicken the sauce, simmer for 2 minutes. 
  5. Garnish with green onions and serve with steamed rice. 

These three dishes showcase the variety of Chinese flavors—savory, spicy, and umami—while using classic ingredients like soy sauce, Sichuan peppercorns, and fermented bean paste. Whether you’re cooking at home or enjoying a meal at a Chinese restaurant, these flavors will always remind you of authentic Chinese cuisine!

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