Spring Onion Flatbread蔥油餅 cōng yóubǐng (scallion/spring onion pancakes). This delicious, easy-to-make snack is sold on street corners all over the Middle Kingdom.
Stir-fried Water Spinach炒空心菜 (chǎo kōngxīncài) Water spinach is one of the great vegetable staples of Taiwan and southern China. This quick-growing leafy green when cooked right is a great combo of crunchy stems and tender leaves.
Eggs 茶葉蛋 (cháyè dàn) A cheap snack food, found all over China. In spite of the name, tea is not the dominant flavour.
Pork 東坡肉 (dōng pō ròu) Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good.
"De Quincy says quite correctly that tea “will always be the favourite beverage of the intellectual,” but the Chinese seem to go further and associate it with the highminded recluse." –Lin Yutang, The Importance of Living
Even the English, known for their plain cooking, use salt when boiling potatoes and carrots. Yet the Chinese cook rice in nothing but water. In stark contrast to the way most other foods are prepared in China, rice is a singularly pure, simple, even bland dish; the perfect foil for well seasoned meat and vegetable dishes.