What’s your favorite Chinese cuisine? The answer may alwaysbe personal, but what if you ask millions?
A list of the 10 most popular Chinese dishes was issued by aresearch body under the China Hotel Association.
The study was based on data generated by China’s major online ordering platforms and publicsurveys in 2015, according to Luo Huashan, deputy head of the research team.
Top of the list was fish with Sichuan pickles and the well-known kung pao chicken, or spicy dicedchicken with peanuts.
Stir-fried seasonal vegetables, a very plain dish but a must have for Cantonese, also made the topthree.
It is also noteworthy that five dishes in the top 10 have a clear origin in Sichuan or Hunan, bothknown for use of chilies.
The top 10 are all traditional dishes, indicating that Chinese are quite conservative in their tastes,Luo said.
Here is the complete list. Please note that translating Chinese menu is a delicate job, as manydishes were named after people or even legends rather than the ingredients. A Mandarinpronunciation is provided in the brackets behind each dish.
Fish with Sichuan pickles (suancai yu)
Spicy diced chicken with peanuts/Kung Pao Chicken (gongbao jiding)
Stir-fried vegetables (chao qingcai)
Shredded pork with garlic sauce (yuxiang rousi)
Steamed fish head with diced hot red peppers (duojiao yutou)
Fish filets in hot chili oil (shuizhu yu)
Tomato and egg soup (fanqie danhua tang)
Braised pork with brown sauce (hongshao rou)
Roast duck (kaoya)
Twice-cooked pork slices in hot sauce (huiguorou)