Xiaolongbao (小籠包)

Xiaolongbao is a type of steamed bun from eastern China, especially Shanghai is really famous of this cuisine. It is usually steamed in small bamboo baskets, hence the name (xiaolong is literally small steaming basket). Xiaolongbao are often referred to as soup dumplings or simply dumplings in English, but are not regarded as "dumplings" in China.

Xiaolongbao usually contained crab meat and soup within flour skin which will be really hot when you take the first bite. Therefore, you will need some certain method to eat the Xiaolongbao. Firstly, you need to make a hole on the flour skin. Secondly, you will have to drink the soup. Finally you can eat the Xiaolongbao.

Mapo doufu (麻婆豆腐)

Mapo doufu is a popular Chinese dish from the Szechuan province and probably the most famous dish in western countries. This dish combined with doufu cook in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. 

This dish involves different characteristic which more than just spicy but  numbing, spicy hot, hot temperature, fresh, tender and soft, aromatic, and flaky. All these elements makes this dish became a delicious dish.

Beef chow fun (乾炒牛河)

Beef chow fun is a typical Cantonese dish, made from stir-frying beef, hefen (wide rice noodles) and bean sprouts and is commonly found in yum cha restaurants in Guangdong, Hong Kong, and even overseas, as well as in cha chaan tengs. This dish contain beef, Chinese hefen and some vegetables. Chow fun can be dry fried and wet fried which gives two different tastes. Dry-fried beef ho fun is made by first stir frying beef strips until they are half-cooked. Bean sprouts and onions are then fried in oil. The ho fun is added and stir fried very quickly, along with soy sauce and heated oil. Finally, the beef is added. It is really common in Hong Kong, China or even oversea like Malaysia.

Peking Duck(北京烤鸭)

The dish is prized for the thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names.

Egg Waffle(雞蛋仔)

The Hong Kong style Egg Waffle is a typical street hawker food in Hong Kong. They have come with a golden coloured honeycomb shape and gives out a rich aroma of cake and egg flavor. In fact, it is hollow. It gives an extraordinary experience when biting on it as it has a distinct texture of having a crispy shell with inner softness.

This street hawker food had been popular in Hong Kong for really long time and if you have chance to visit Hong Kong. This will be the food that you won't want to miss.