Breakfast

Baozi

Baozi (chinese: 包子), or bao, is a type of yeast-leavened filled bun in various chinese cuisines. there are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. they are a variation of mantou from northern china. two types are found in most parts of china and indonesia: dàbāo (大包, "big bun"), measuring about 10 centimetres (3.9 in) across, served individually, and usually purchased for take-away. the other type, xiǎobāo (小包, "small bun"), measure approximately 5 centimetres (2.0 in) wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. each order consists of a steamer containing between three and ten pieces. a small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. they are popular throughout china and have made their way into the cuisines of many other countries through the chinese diaspora.

Main

Braised noodles

Noodle soup with meat, vegetables

Main

Daokou braised chicken

Side, Snack, Appetizer

Guo kui

Large pan-fried bread, may be filled with savory ingredients

Main

Henan braised noodles

Noodles with mutton, beef or seafood

Breakfast

Hulatang

Hulatang, also known as hot pepper soup or spicy soup, is a kind of chinese traditional soup created in henan province but became popularized in the cuisine of shaanxi province. chinese immigrants have introduced it to the united states, where it is known as "spicy soup". it can be divided into two different versions in henan: xiaoyaozhen version (from a town near zhoukou city) and beiwudu version. as its name — literally the characters 'pepper' + 'capsicum/chilli' + 'soup' — implies, capsicum and black pepper are put into the broth made by beef soup.

Main

Hulatang

Hulatang, also known as hot pepper soup or spicy soup, is a kind of chinese traditional soup created in henan province but became popularized in the cuisine of shaanxi province. chinese immigrants have introduced it to the united states, where it is known as "spicy soup". it can be divided into two different versions in henan: xiaoyaozhen version (from a town near zhoukou city) and beiwudu version. as its name — literally the characters 'pepper' + 'capsicum/chilli' + 'soup' — implies, capsicum and black pepper are put into the broth made by beef soup.

Main

Luoyang water banquet

A feast comprising 8 cold and 16 warm dishes

Main

Tongzi ji

Young spring chicken

Main

Yellow River carp

Sweet and sour carp, baked with noodles, braised in soy sauce, served in chili sauce

Breakfast

Youtiao

Youtiao (simplified chinese: 油条; traditional chinese: 油條; pinyin: yóutiáo), known in southern china as yu char kway is a long golden-brown deep-fried strip of dough made from wheat flour, first eaten in china and (by a variety of other names) also popular in other east and southeast asian cuisines. conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar. youtiao may be known elsewhere as chinese cruller, chinese fried churro, chinese oil stick, chinese doughnut, chinese breadstick, and fried breadstick. in other asian countries, they may also be called bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy or pathongko, among others.

Side, Snack, Appetizer

Youtiao

Youtiao (simplified chinese: 油条; traditional chinese: 油條; pinyin: yóutiáo), known in southern china as yu char kway is a long golden-brown deep-fried strip of dough made from wheat flour, first eaten in china and (by a variety of other names) also popular in other east and southeast asian cuisines. conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar. youtiao may be known elsewhere as chinese cruller, chinese fried churro, chinese oil stick, chinese doughnut, chinese breadstick, and fried breadstick. in other asian countries, they may also be called bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy or pathongko, among others.