American Chinese cuisine

type of dim sum

A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese (), and wenden from Shanghainese (). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.

crispy cookie with printed paper fortune inside

Jiaozi (; ) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (), steamed (), pan-fried (), deep-fried (), or baked (), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Their r

fried noodles

rice with the brownish hull not polished off as in white rice

dish in overseas Chinese cuisine

American chain serving fast-food Chinese cuisine

Chinese soup of wispy beaten eggs in boiled chicken broth

sour soup of Chinese cuisine

dish, fried egg wrapped around other ingredients

Chinese-Indonesian egg dish

Chinese-style dish

spareribs

cooking method

Cantonese noodle dish

Chenpi, chen pi, or chimpi is sun-dried mandarin orange peel used as a traditional seasoning in Chinese cooking and traditional medicine. It is aged by storing the peels dry. The taste is first slightly sweet, but the aftertaste is pungent and bitter. According to Chinese herbology, its attribute is warm. Chenpi has a common name, 'ju pi' or mandarin orange peel.

Chinese dim sum dish

dumpling appetizer typically filled with cream cheese, crab meat, and other flavorings

pork dish of China

food container

Chinese cuisine developed by Chinese Americans

generic name in Cantonese cuisine given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven

pork dish

American Chinese dish

establishment that serves Chinese cuisine

group of islands off the coast of Taizhou, Zhejiang, China

Cantonese stir-fried dish

Hong Kong fried rice dish

tray of American Chinese cuisine

Chinese soup of corn and crab meat

regional sandwich of Fall River, Massachusetts

type of sauce used in American-Chinese and Canadian-Chinese cuisine, made of chicken broth, garlic, ginger, fermented black beans, eggs, and cornstarch; does not contain any lobster, despite the name

sandwich