One of the essential elements of Chinese culture is Chinese food. Chinese cuisine is renowned for its variety in colour, flavour, scent, and look.Chinese cuisines may be categorised into eight different types based on the cooking methods and regional characteristics. These types include Sichuan cuisine, Hunan cuisine, Shandong food, Zhejiang cuisine, Fujian cuisine, Anhui cuisine, Cantonese cuisine, and Jiangsu cuisine. There are popular dishes in every cuisine. 
  Hotpot
Hotpot is one of the most popular dish in china.It consists of a metal pot filled with broth that is boiling in the middle of the table, along with all the raw ingredients that may be added to the soup. There are multiple types of hot pot with variously flavoured broths. Sichuan hotpot and Beijing mutton hotpot are two of the most popular types of hotpot (instant-boiled mutton).Hotpot used to be popular exclusively during the winter,but now it has started to appear year-round on tables.Currently,hotpot is widely popular all over the world. 
  Peking roasted duck
Peking roasted duck is served with homemade plum sauce after being steamed, oven-roasted, and basted with honey and soy sauce till golden brown and crisp.It is a most famous dish from beijing. The skin of Peking duck, which is thin and crunchy, is loved. Served with pancakes, sweet bean sauce, or soy sauce with mashed garlic, sliced Peking duck is a staple food. 
  Ma Po Tofu
In Sichuan Province, where spicy food reigns supreme and meals are infused with the distinctive "numbing" flavour of the Sichuan Peppercorn, is a dish known as Mapo Tofu that is quite popular among Chinese people.In a hot sauce, beancurd and some minced meat (beef or pig) are combined. Chili paste (douban/douchi) and fermented black beans are used to make the sauce. 
  Kung Pao Chicken
A well-known Sichuan-style cuisine, Kung Pao Chicken is a favourite dish among both Chinese and tourists from other countries.Kung Po is a hot, stir-fried Chinese meal prepared with chicken cubes, peanuts, chilli peppers, and vegetables—traditionally, solely Welsh onions.Westerners have developed a version of kung pao chicken that incorporates veggies, sweet and sour sauce, mashed garlic, and chopped chicken that has been coated in cornstarch. 
  Dumplings
A well-liked traditional meal, particularly in North China, is dumplings. Chinese dumplings have a thin dough skin encasing minced meat and/or chopped veggies. Ground chicken, ground beef, chopped shrimp, veggies, and minced pork are common fillings. Boiling, steaming, or frying are all methods of cooking dumplings.Dumplings are either steamed,boiled or fried.Dumplings is a traditional dish which was eaten on Chinese new year's eve.
  Fried rice
Fried rice is a meal made of cooked rice that has been stir-fried in a wok or frying pan. Typically, extra items like eggs, vegetables, seafood, or meat are added to the fried rice. It is frequently consumed either by itself or as a side dish to another cuisine.Fired rice a most common meal in china.Typically,most of the people make the fired rice by using the leftover rice and other meats and vegetables from last meal. Sichuan Pork
Poached pork slices, sometimes known as Sichuan pork, are a well-known Sichuan delicacy. Pork is simmered in broth with an egg-white and starch coating to maintain its freshness and softness. The peppery and spicy meaty broth is a staple of Sichuan cuisine. Each piece of meat contains a lot of liquids when you eat it, and they all smell fresh and spicy. 
  Xiaolongbao
A kind of baozi is called a xiaolóngbo (Chinese steamed bun). They are well-liked in Shanghai and Jiangsu. Since they are often prepared in a little bamboo basket, xiaolongbao gets its name. Pork is the most popular xiaolongbao filling. Beef, crab meat, shrimp, shellfish, and vegetable fillings are examples of additional components.