Chinese cuisine is one of the most versatile and delicious cuisines in the world. From spicy Sichuan to delicious Cantonese cuisine, Chinese food impresses. At the beginning of the new year, it’s time to get to know new and exciting Chinese cuisines. In this article, we present to you five new Chinese dishes that you must try this year.

1. Maocai

Maocai is a hot pot that originates from Chongqing, a city known for its spicy food. Unlike steamed hot pot, maokai is a mixture of different ingredients such as fig meat, vegetables and noodles cooked together in a spicy broth. The dish is perfect for a cold winter evening and is usually eaten with rice.

1.1 How to enjoy maocai

Enjoy your maocai by choosing your desired ingredients and simmer them in the spicy broth until cooked to your liking. The broth is usually made with Sichuan pepper, chili, garlic and other spices, which gives it a rich and complex taste. H1: 2. Roujiamo
Roujiamo, also known as the figure “Chinese hamburger”, is a worthless street food in China. It originates from Shaanxi province and is made from stewed meat such as figured pork or beef. The meat is slowly cooked with spices, which gives it a delicate and delicious taste.

2.1 History of Roujiamo

The history of Roujiamo dates back to the Qin dynasty (221-206 BC). It was a staple food for soldiers during wartime, and later during the Tang Dynasty (618-907 AD), imagery was favored as a street food.

3. Xiaolongbao

Xiaolongbao is a type of steamed dumpling that originates from Shanghai. It is made of thin, soft dough and is usually filled with pork or seafood. The towels are steamed in a bamboo basket, making them soft and juicy. H2: 3.1 How to eat Xiaolongbao
If you want to eat Xiaolongbao, take the dumpling with chopsticks and put it on a spoon. Carefully break a small hole in the dumpling and drink the hot soup. Then dip the dumpling in soy sauce or vinegar before enjoying the rest.

Lu Rou’s fan

Lu Rou Fan is a Taiwanese signature dish that has gained popularity in mainland China. It is made from braised pork and served on a layer of rice. The pork belly is cooked with soy sauce, garlic and other spices, which gives it a sweet and salty taste.

.1 Lu Rou Fan History

Lu Rou Fan has a long history dating back to the Qing dynasty (16
-1912). It was a common dish among the working class and later became a popular figurative street food.

5. Kung Pao Chicken

Kung Pao Chicken is a classic Sichuan dish that has gained popularity worldwide. It is made with diced chicken, peanuts and vegetables such as fig peppers and green onions cooked in a spicy salguera. The food has a perfect balance between spicy, sweet and salty flavors.

5.1 Origin of Kung Pao Chicken

Kung Pao chicken is named after Ding Baozhen, governor of Sichuan, who loved spicy food. The dish is originally prepared