Hold on to your taste buds, because we're about to take you on a meaty adventure through the vibrant world of Chinese cuisine. Get ready to tantalize your senses with an array of rich flavors, textures, and aromas that are sure to make your mouth water.
Chinese Non-Vegetarian Food: A Brief Overview
Chinese cuisine is famous for its unique blend of sweet, salty, sour, and spicy flavors that are found in both vegetarian and non-vegetarian dishes. While the country has a rich history of vegetarianism, meat has always played a prominent role in the Chinese diet. From juicy pork ribs to succulent beef stir-fries, Chinese cuisine boasts an impressive range of non-vegetarian dishes that are enjoyed by people all over the world.
The Origin of Chinese Non-Vegetarian Food
Meat has been an important part of Chinese food for thousands of years. The first meat dishes that we know of were made during the Zhou dynasty (1046–256 BC). Over time, the Chinese have developed a unique culinary tradition that incorporates a wide variety of meats, including pork, duck, chicken, beef, and seafood. Each region of China has its own distinct meat-based dishes, with ingredients and cooking techniques that reflect the local environment and culture.
Chinese non-vegetarian dishes are known for their bold flavors, intricate preparation, and vibrant presentation. Whether you're a fan of spicy Sichuan-style dishes or prefer the milder flavors of Cantonese cuisine, there is something for everyone. From classic dishes like Kung Pao chicken and moo shu pork to lesser-known delicacies like hot and sour fish soup and spicy lamb skewers, Chinese non-vegetarian food is a feast for the senses. These dishes are often accompanied by rice or noodles and may include a variety of vegetables, spices, and sauces to enhance their flavors.
Kung Pao Chicken
Kung pao chicken is a spicy and flavorful Chinese dish that originates from Sichuan Province. Start by marinating cubed chicken in soy sauce, rice wine, and cornstarch for at least 30 minutes. In a wok or large pan, heat oil and sauté dried red chili peppers, Sichuan peppercorns, garlic, and ginger until fragrant. Add the marinated chicken and stir-fry until cooked through. Then, add roasted peanuts and scallions and cook for a few more minutes. Finally, drizzle with a sauce made of soy sauce, rice vinegar, hoisin sauce, and sugar. Serve hot with steamed rice and enjoy the delicious combination of sweet, salty, and spicy flavors.
- Taste: sweet, salty, and spicy
- Total Time: 45 minutes
- Prep Time: 30 minutes
- Calories per serving: 400
Mutton and Broccoli
Mutton and broccoli is a modern take on the Chinese-American classic—beef and broccoli. Start by marinating sliced mutton in soy sauce, cornstarch, and garlic for at least 30 minutes. Blanch broccoli florets in boiling water until they turn bright green, then shock them in ice water to stop the cooking process. In a wok or large pan, stir-fry the marinated mutton until browned and cooked through. Add the blanched broccoli and a sauce made of oyster sauce, soy sauce, sugar, and cornstarch. Cook for a few more minutes until the sauce thickens and coats the beef and broccoli. Serve hot with steamed rice for a simple and satisfying meal.
- Taste: savory and tender
- Total Time: 45 minutes
- Prep Time: 30 minutes
- Calories per serving: 350
Mapo Tofu
Mapo tofu is a spicy and flavorful Sichuan dish made with soft tofu and ground pork. In a wok or large pan, sauté ground pork with Sichuan peppercorns, chili bean paste, garlic, and ginger until browned and fragrant. Add cubed soft tofu and chicken broth and cook until the tofu is heated through. Finally, add a mixture of soy sauce, cornstarch, and water to thicken the sauce. Garnish with chopped scallions and serve hot with steamed rice for a satisfying and spicy meal.
- Taste: spicy and numbing
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Calories per serving: 280
Dongpo Pork
Dongpo pork is a famous Hangzhou dish made with pork belly and soy sauce. To prepare this dish, simmer pork belly in a mixture of soy sauce, rice wine, ginger, and scallions for several hours until it is tender and flavorful. Cut the pork into thick slices and serve with the cooking liquid poured over the top. This dish is rich and meaty and is best enjoyed with steamed buns or rice.
- Taste: rich and savory
- Total Time: 3-4 hours
- Prep Time: 10 minutes
- Calories per serving: 500
Hong Shao Rou
Hong shao rou is a traditional Shanghai-style dish made with braised pork belly and soy sauce. To prepare this dish, braise pork belly in a mixture of soy sauce, rock sugar, star anise, and ginger until tender and flavorful. The sauce should be thick and sticky, and the pork should be caramelized and glossy. Serve hot with steamed rice and enjoy the rich and aromatic flavors.
- Taste: rich and caramelized
- Total Time: 2-3 hours
- Prep Time: 10 minutes
- Calories per serving: 600
Gong Bao Chicken
Gong bao chicken is a popular Chinese dish that is both sweet and spicy. To prepare this dish, start by marinating diced chicken in soy sauce, Shaoxing wine, and cornstarch. In a wok or large pan, heat the oil and stir-fry the chicken until it is cooked through. Remove the chicken and set it aside. In the same pan, stir-fry dried chili peppers, Sichuan peppercorns, garlic, and ginger until fragrant. Add diced vegetables, such as bell peppers and green onions, and stir-fry until they are tender. Mix in the cooked chicken and add a sauce made with soy sauce, rice vinegar, sugar, and cornstarch. Toss everything together and serve hot with steamed rice.
- Taste: sweet and spicy
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Calories per serving: 300
Steamed Fish
Steamed fish is a simple and healthy Chinese dish that highlights the natural flavors of the fish. To prepare this dish, start by cleaning and scaling a whole fish, such as sea bass or red snapper. Stuff the cavity of the fish with sliced ginger and green onions. In a steaming basket or plate, place the fish on top of some napa cabbage leaves or banana leaves. Steam the fish for about 10–15 minutes, depending on the size of the fish, until it is cooked through. In a separate pan, heat oil and stir-fry sliced ginger and green onions until fragrant. Add soy sauce, sugar, and water to make a sauce, and pour it over the steamed fish. Garnish with more green onions and cilantro, and serve hot with steamed rice.
Taste: fresh and delicate
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Calories per serving: varies depending on the size of the fish
As we come to the end of this culinary journey, it's clear that Chinese cuisine offers an incredible range of flavors and textures when it comes to meat dishes. From the crispy and fragrant mapo tofu to the tender and spicy kung pao chicken, there's something for every carnivore's palate.
What makes Chinese meat dishes stand out is the way they incorporate a balance of flavors, often using bold spices and sauces that enhance the natural taste of the meat. Whether it's the rich soy sauce used in steamed fish or the fragrant star anise in hong shao rou, each dish is a testament to the skill and creativity of Chinese chefs.