Food Menu

Common meat dishes found throughout most of China that you might want to try, include ‘tang-su lee-ji’ (sweet and sour pork), ‘bao-chao yang-rou’ (lamb in pepper/onion), ‘ru -shang rou-sir’ (pork slices served in tasty fungus), ‘tu-dough-shao new-rou’ (potato and beef), ‘gong-bao jee-ding’ (chicken pieces in nuts) in the north.

But the king of all meat dishes is the famous Beijing roast duck which is accompanied with vegetables and pancake wraps (build your own duck wrap using the meat and vegetables and dunk into a dark soybean sauce): ‘Beijing kao ya’. For seafood dishes, try ‘yow-men da-shia’ (fried shrimps in which you should eat everything but the head) or the ‘hong-shao lee-you’ (fried carp in sauce).

Additional plates are ‘shi-hong shur-chao jee-dan’ (a lovely and simple mixed egg and tomato plate), ‘jia-chang doufu’ (tofu with vegetables) and another dish the Chinese are famous for, dumplings: ‘jiao-za’ (vegetable and meat filled dumplings) ‘hun-dun’ (meat only dumplings) and ‘bao-za’ (varying flavours but much bigger dumplings). The first two types are boiled whereas the ‘bao-za’ is steamed.

Check out our Food and Eating Habits pages for more info!