Chinese meat dishes

roast duck from Beijing (Peking)

Bakkwa () is a Chinese salty-sweet dried meat product similar to jerky.

Chinese street food

noodle soup with beef

Hakka dish of tofu filled with ground meat or fish

Sichuan dish

Sichuan dish, prepared by hot-smoking a marinated duck over tea leaves

Cantonese soup, consisting of the meats of multiple types of snakes, chrysanthemum leaves and spices

beef noodle soup dish from Lanzhou, China

sandwich in Hebei, China, made of chopped or shredded donkey meat in a roasted, semi-flaky bread pocket

Cantonese dim sum dish

Luosifen () is a Chinese noodle soup and specialty of Liuzhou, Guangxi. The dish consists of rice noodles boiled and served in a soup. The stock that forms the soup is made by stewing river snails and pork bones for several hours with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, white pepper, bay leaf, licorice root, sand ginger, and star anise. It usually does not contain snail meat, but it is instead served with pickled bamboo shoot, pickled green beans, shredded wood ear, fu zhu, fresh green vegetables, peanuts, and chili oil added to the soup. Many often recogniz

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

pork dish

Spicy Sichuan beef dish

Duck dish

Chinese duck dish

a beef and noodle Cantonese dish

Minchee, or minchi, is a Macanese dish based on minced or ground meat stir-fried with vegetables and seasoned. It is widely considered Macau's national dish.

cantonese beef dish

Chinese food dish

dish in Chinese cuisine

Maocai () is a stew-like dish originating from the Chinese city of Chengdu, in Sichuan. It is composed of a variety of vegetables as well as meat and/or fish in a stock made of mala sauce. Although it is similar to styles of hot pot common in this region, its chief difference lies in the fact that the ingredients are already cooked when served, and hence no simmering is done at the table. left|thumb|Maocai left|thumb|Raw vegetables and meat to be selected at a maocai restaurant ==Common ingredients== Although there is great variation in the ingredients used in maocai, typically any of the foll

Suanla chaoshou is a dish of Sichuan cuisine that consists of a spicy sauce over boiled, meat-filled dumplings. Suanla means "hot and sour," and chaoshou is what these particular large wontons are called in the Chinese province of Sichuan.

thumb|Bao du Baodu () is a halal tripe dish that is part of Beijing cuisine. It is traditionally prepared by the Muslim Hui people.

Paomo is a popular specialty of Shaanxi cuisine common throughout Xi'an and other cities of Guanzhong. It is a hot stew of minced steamed leavened flatbread, known regionally as mo (), cooked and served with lamb or beef.

bun with beef filling