Chinese Traditional Dishes

Palace, vegetarian, and medicinal dishes are categorized a special cuisine.
Palace cuisine originated from the imperial kitchens, where dishes for emperors and empresses were cooked. Palace dishes are made from carefully selected ingredients and cooked with great care. Different dishes are made for different seasons. Cutting methods are exquisite. Diners eat according to traditional procedures.
Vegetarian cuisine: Vegetarian cuisine became popular in the Song Dynasty (960-1279) and developed further in the Ming and Qing(1368-1911) dynasties. Three divisions of vegetarian cuisine—temple, palace, and folk- appeared during that time.

Made of green vegetables, fruits, edible fungi, and bean products, and cooked in vegetable oil, vegetarian dishes are tasty, nourishing, and highly digestible, and they help the body resist cancer. They are cooked in various ways, and some taste like meat. Famous dishes include "chicken", mushrooms and gluten, "meat" braised in soy sauce and spices, "ham" with mixed vegetables, hot and sour spices, "fish" with Chinese toon, "shrimp," and dried "meat" strips.
Muslim dishes became popular at the time when Islam spread to China, inheriting the cooking tradition of the nomadic peoples in ancient north-western and north-eastern China. The most representative dishes include instant-boiled mutton, fried rice with mutton, dumplings with filling of mutton, cakes braised with mutton, and beef-entrails soup.
Medicinal cuisine: Also called therapeutic food, medicinal cuisine is an important part of Chinese cooking. Master Chefs have developed many food therapies by combining cookery and traditional Chinese medicine. Famous medicinal dishes include lily and chicken soup, shrimp meat with pearl powder, tianfu carp, duck braised with soy sauce and orange peel, and steamed dumplings stuffed with minced meat and podia cocoas, a medicinal plant.