Chinese Versions of Classic Dishes

The Chinese Take on Classic Dishes: For the uninitiated, Chinese food can seem exotic and even a little intimidating, with its unusual ingredients and flavors. But Chinese food actually shares many characteristics in common with other cuisines. Take Wonton Soup, for example: many cultures have their own special recipe for meat-filled dumplings in a nourishing chicken broth. And Stracciatella is really the Italian version of Chinese Egg Drop Soup. Here is the Chinese take on several classic dishes, from chili to tamales:

Chinese Chili - Mapo Tofu (Mapo Doufu, Ma Po Dou Fu): Both Mapo Tofu and Chili are spicy stew-like dishes that get their heat from hot chili peppers. Traditionally made with beef, chili probably originated in Texas. Mapo Tofu is a famous Szechuan dish, consisting of flecks of ground meat and tofu cubes and vegetables in a hot chile sauce. Along with the chiles, restaurants customarily add a layer of hot chile oil on top, giving the dish a lovely ruby-red color. Appropriately for a stew-like mixture, Mapo Tofu is traditionally served in a bowl.
Recipes:
Mapo Tofu
Spicy Beef and Bean Chili Recipe

Chinese Tamales - Zongzi Dumplings: A famous Mexican street food, tamales are recognizable by the outer wrapping made from corn husks. Inside, the basic tamale is made with a cornflour dough and a variety of sweet or savory fillings. Zongzi are the famous dumplings filled with “sticky rice” and wrapped in bamboo leaves that are traditionally food served at the Chinese Dragon Boat festival. Zongzi fillings can also be sweet or savory, from Chinese dates and sweet red bean paste to salted duck eggs and Chinese sausage.
Recipes:
Basic Zongzi Recipe
The Dragon Boat Festival
How to Make a Mexican Tamale

Egg Foo Yung - the Chinese Omelette: Breakfast at a western Chinese restaurant wouldn’t be the same without this trademark dish of stir-fried egg and vegetables, topped with gravy. Like most American-Chinese specialties, Egg Foo Yung has its origins in an authentic Chinese dish: Fu Yung Egg Slices is an elaborate Shanghai recipe made with beaten egg whites and minced ham, possibly named for the lotus flower. A northern Chinese version replaces the ham with minced chicken breast.
Recipes:
Stir-fried Egg Foo Yung
Recipes and Cooking Tips
Italian Frittata
Pyaaz-Tamaatar Ka Omelette (Indian onion-tomato omlette)
Japanese Rolled Omelet
Greek Potato Omelet

Chinese Ravioli - Potstickers : Both ravioli and potstickers are small dumplings with assorted fillings (although potstickers omit the cheese frequently found in ravioli). But while ravioli dumplings are boiled, potstickers are pan-fried on one side and steamed on the other. And while ravioli is often topped with a red sauce, potstickers are served with a soy dipping sauce or hot chili oil.
Joyce Chen originated the idea of calling potstickers “Peking Ravioli” to help the largely Italian clientele at her Chinese restaurant understand what they are like.
Recipes:
Classic Potstickers
Potstickers With Prawn and Cilantro
Italian Spinach Ravioli

Chinese Porridge - Congee: Who hasn’t enjoyed a warming bowl of porridge, made with oats that have boiled in water or milk, on cold winter days? The Asian version of porridge, congee or jook, is rice-based - not surprising given the importance of rice in the Chinese (and Asian) diet. And while the typical porridge topping is brown sugar or maple syrup, Congee is served with a number of sweet and savory foods, such as duck eggs, chicken, dried fish, Chinese sausage, and lettuce. The result is a nourishing dish that is easy to digest.
Recipes:
Congee Recipes
What Do the Chinese Eat for Breakfast?
Old Fashioned Porridge Recipe

Chinese Pancakes (Ping): Nearly every culture has its own version of a sweetened flour and water batter that is fried in an open skillet, and the Chinese are no exception. But while pancakes are traditionally considered a breakfast food, in China they are frequently enjoyed as a snack or served instead of rice or noodles with a meal. For example, thin, crepe-like Mandarin Pancakes are traditionally served with Mu Shu Pork and Peking Duck.
Recipes:
Classic Scallion Pancakes
Chinese-Inspired Scallion Pancakes With Coconut Milk
Red Bean Paste Pancakes
Blueberry Pancakes

Chinese Fondue - Hot Pot : Fondue has come a long way since Swiss farm families realized that dipping cubes of bread into cheese melted in wine was the perfect way to make hard cheese and stale bread last throughout the cold winter months. (Not to mention a great way to warm up quickly!). Today, fondue’s repertoire has expanded to include Asian one-pot dishes such as Hot Pot. The typical Hot Pot meal includes an assortment of uncooked meat, seafood and vegetables. Diners cook the food by dipping it into a large communal pot filled with a seasoned broth. There are a number of side dishes and spicy dips to complete the meal.

Recipes:
Mongolian Lamb Hot Pot
Fondue Chinoise - Chinese Beef Fondue
Twenty-five Tips for Cooking Hot Pot

Fondue Italian-Style - Fonduta