Kategori:Kinesisk mat

• Det kinesiske kjøkken

B

• Bai ye
• Bak kut teh
• Bakkwa
• Bambusskudd
• Baozi
• Biangbiangnudler
• Buddha hopper over muren

C

• Chenpi
• Chop suey
• Choujiu
• Congee
• Cu mian

D

• Damaizhou
• Dazha xie
• Den kinesiske melkeskandalen
• Dong’an-kylling

F

• Femkrydder
• Fiskesaus
• Froskelår

G

• Glassnudler
• Gresskarpe
• Guang junpu
• Guihua jiu
• Guilinrisnudler

H

• Hamimelon
• Hongshao rou
• Huangjiu
• Huaxia chubanshe
• Hundekjøtt

J

• Jiaozi (matrett)
• Jidou liangfen
• Jinhuaskinke

K

• Kaldmathøytiden
• Kaoliang
• Kinakål
• Kinesisk suppeskje
• Kleberis

L

• Lapsang souchong
• Lotusfrøpasta

M

• Ma chi
• Ma la tang
• Mangopudding
• Manhan Quanxi
• Mantou
• Maodan
• Mijiu
• Månekake

N

• Nanjing saltet and
• Napakål
• Nguri
• Niangao
• Nuomi

P

• Pansit
• Pouchong

Q

• Qingtuan

R

• Ris
• Rubing
• Rødkoking

S

• Sachima
• Shachasaus
• Shaoxingvin
• Sichuanpepper
• Sou (bakverk)
• Soyasaus
• Spisepinner
• Suanmeitang
• Suiyuan shidan
• Suiyuan shidan buzheng
• Sursøt saus
• Svaleredesuppe

T

• Tangyuan (matrett)
• Tehus
• Tofu
• Tusenårsegg

V

• Vårrull

W

• White Rabbit Creamy Candy
• Wok
• Wokking
• Wong Kei
• Wuhanand

X

• Xionghuangjiu

Y

• Yangchengkrabbe
• Ye wei
• Yinshan zhengyao
• Youdbap
• Yuanyang (drikk)
• Yum cha
• Yunnanost

Z

• Zhe’ergen
• Zhenjiangeddik
• Zhongguo shangye chubanshe
• Zongzi

Ø

• Østersomelett
• Østerssaus