Chinese Cuisine Beef noodle soup is a Chinese noodle soup made of stewed beef, beef broth, vegetables and

Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. It was created by the Hui people (a Chinese Muslim ethnic group) during the Tang Dynasty of China. In the West, this food may be served in a small portion as a soup. In China, a large bowl of it is often taken as a whole meal with or without any side dish. In Taiwan, vendors that sell beef noodle may also have optional, often cold side dishes, such as braised dried tofu, seaweed, or pork intestine. Beef noodles is often served with suan cai (Chinese sauerkraut) on top, green onion, and sometimes other vegetables in the soup as well. In Chinese, "" literally means "beef noodles". If one orders "" or "beef soup noodles" in a restaurant in Taiwan, Mainland China, or Hong Kong, they might be given a very inexpensive bowl of noodles in only beef broth but no beef. If one orders a "" or "beefsoup", they could be given a more expensive bowl of beef broth with chunks of beef in it but without noodles. Beef chow fun is a staple Cantonese dish, made from stir-frying beef, hefen (wide rice noodles) and bean sprouts and is commonly found in yum cha restaurants in Guangdong, Hong Kong, and even overseas, as well as in cha chaan tengs. The main ingredient of this dish is ho fun noodles, which is also known as Shahe fen, originating from the town of Shahe in Guangzhou. The most common methods of cooking ho fun are in soup or stir fried. Ho fun can be dry-fried (fried without sauce) or wet-fried (fried with a sauce). Dry-fried beef ho fun is made by first stir frying beef strips until they are half-cooked. Bean sprouts and onions are then fried in oil. The ho fun is added and stir fried very quickly, along with soy sauce and heated oil. Finally, the beef is added. An important factor in the making of this dish is "wok hei" (). The cooking must be done over a high flame and the stirring must be done quickly. Not only must the ho fun be stirred quickly, it must not be handled too strongly or it will break into pieces. The amount of oil also needs to be controlled very well, or the extra oil or dry texture will ruin the flavor. Because of these factors, this dish is a major test for chefs in Cantonese cooking. Xiaolongbao is a type of steamed bun or baozi from eastern China, especially Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, hence the name (xiaolong is literally small steaming basket). Xiaolongbao are often referred to as soup dumplings or simply dumplings in English, but are not regarded as "dumplings" in China. Xiaolongbao are known as xiaolong mantou in Shanghainese (simplified Chinese: ; traditional Chinese: ; pinyin: xiolng mntu). Mantou describes both filled and unfilled buns in southern China, but only describes unfilled buns in northern China. English translation of xiaolongbao

The similarities between the appearance of xiaolongbao and jiaozi (dumpling) has meant that the xiaolongbao is sometimes classified as a dumpling outside of China. It is, however, distinct from both steamed and boiled jiaozi in texture and method of production, and is never regarded as a jiaozi (which is more usually translated as dumpling) inside China. As is traditional for buns of various sizes in the Jiangnan region, xiaolongbao are pinched at the top prior to steaming, so the skin has a circular cascade of ripples around the crown, whereas jiaozi are usually made from a round piece of dough folded in half, and pinched along the semicircle. Some English sources translate xiaolongbao as "soup dumpling". As well as causing confusion between the xiaolongbao and the tang bao, which means literally "soup bun", "soup dumpling" is more likely to be understood by a Chinese speaker to be jiaozi or possibly wontons served in soup. Buddha's delight, often transliterated as Luhn zhi, lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine. It is sometimes also called Luhn ci (simplified Chinese: ; traditional Chinese: ). The dish is traditionally enjoyed by Buddhist monks who are vegetarians, but it has also grown in popularity throughout the world as a common dish available as a vegetarian option in Chinese restaurants. The dish consists of various vegetables and other vegetarian ingredients (sometimes with the addition of seafood or eggs), which are cooked in soy sauce-based liquid with other seasonings until tender. The specific ingredients used vary greatly both inside and outside Asia. Zha jiang mian (, literally "fried sauce noodles", often transliterated as "Za Jiang Mein") is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with Zha jiang (), which is salty fermented soybean paste . In Beijing cuisine, yellow soybean paste with soy sauce(; pinyin: hung jing, literally yellow sauce) is used, while in Tianjin and other parts of China sweet bean sauce (; pinyin: tin min jing), hoisin sauce (; pinyin: hi xin jing), or dou ban jiang (; pinyin: du bn jing) may be used in place of the yellow soybean paste. In the cuisines of Beijing, Tianjin, and northeastern China, the soybean paste is stir fried and oil is not used. Some Chinese restaurants may refer to zha jiang mian as "brown meat sauce noodles," "noodles with fried bean and meat sauce," or the pinyin transliteration zha jiang mian.