26 Tasty Chinese Appetizers for Any Gathering

Chinese appetizers tantalize taste buds with their remarkable blend of textures and flavors that dance across your palate.

Small plates in Chinese cuisine represent more than just food - they embody cultural traditions and culinary artistry.

Each bite-sized creation tells a story of regional ingredients and generations of cooking wisdom.

Delicate wrappers, crisp vegetables, and savory fillings showcase the intricate balance characteristic of Chinese culinary techniques.

Skillful chefs transform simple components into extraordinary appetizer experiences that spark curiosity and delight.

The range of Chinese appetizers demonstrates incredible creativity, reflecting diverse cooking styles from different provinces.

Some selections offer crunchy experiences, while others provide smooth, melt-in-your-mouth sensations that surprise and intrigue.

These 26 favorite Chinese appetizers will spark your culinary adventure and transport you through a landscape of incredible flavors:

Favorite Chinese Appetizers to Start Your Meal

First bites in a Chinese meal often set the mood for what follows. Appetizers burst with crunch, zest, and unexpected delights.

Guotie

Guotie dumplings unleash a crispy-soft sensation with Northern Chinese flair, featuring pan-fried pork and vegetable parcels that magically balance crunch and tenderness.

Chinese cooks create these iconic potstickers by expertly frying dumpling bottoms while simultaneously steaming their interiors through a clever liquid technique.

Minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil blend into a savory filling that promises explosive flavor.

Straight-shaped dumplings strategically stand upright during cooking, preventing awkward toppling.

Originating in Northern China, these dumplings earned their nickname from their tendency to slightly stick to the cooking pan.

Authentic preparation demands precise pan temperature and timing to achieve the perfect golden-brown exterior.

North American restaurants frequently call them potstickers, translating directly from their Mandarin name "guotie" meaning pot-stuck.

Jiaozi

Jiaozi dumplings burst with flavor through carefully wrapped parcels of meat or vegetables nestled in delicate dough, representing a cornerstone of Chinese culinary tradition.

Boiled, steamed, or pan-fried, these versatile pockets offer multiple cooking styles to suit any preference.

Crescent-shaped through the popular pinched-edge fold, jiaozi symbolize prosperity during Chinese New Year celebrations.

Soy sauce-based dipping sauces complement their savory fillings, enhancing each bite's complexity.

Originating in northern China, these dumplings spread throughout East Asia as a beloved staple.

Wheat flour dough creates a thin, soft wrapper that hugs carefully seasoned ingredients.

Families often gather to prepare jiaozi together, making the process a communal and festive experience.

Soup Buns (Tangbao)

Steamed Chinese soup dumplings burst with scalding broth trapped inside delicate dough pockets, creating a unique culinary experience that demands careful eating.

Originating from Shanghai, tangbao feature a thin wheat wrapper encasing gelatin-rich meat filling that melts into liquid during steaming.

Skilled cooks carefully wrap minced pork or crab meat with gelatin, twisting and sealing edges to prevent broth leakage.

Diners must puncture the dumpling gently to release hot soup without burning themselves.

Traditionally served in bamboo steamers, these dumplings require precise technique to consume safely.

Specialized restaurants often provide serving instructions to first-time eaters.

Eating tangbao becomes a playful, interactive dining adventure that challenges and delights participants.

Dan Dan Noodles

Sichuan's legendary dan dan noodles explode with fiery chili oil and complex spice profiles that dance across your palate.

Street vendors in Chengdu originally crafted this iconic dish as a portable meal served in small bamboo containers.

Sizzling Sichuan peppercorns create a numbing sensation that amplifies the sauce's intense heat.

Minced pork or beef provides a savory protein layer atop thin wheat noodles.

Preserved vegetables add sharp, tangy undertones to the spicy mixture.

Sesame or peanut paste introduces creamy richness to balance the burning sensation.

Global interpretations often soften the original recipe's extreme spiciness for western tastes.

Rice Noodle Roll (Cheung Fun)

Cantonese rice noodle rolls tantalize taste buds with silky smooth rice milk sheets delicately wrapped around savory fillings like beef, shrimp, or vegetables.

Street vendors and dim sum restaurants across Southern China and Hong Kong serve these delicate rolls as a beloved snack or brunch staple.

Chee cheong fun gets its playful name from its tight rolling technique, resembling pig intestines in shape.

Sweet soy sauce typically drizzles over the translucent rolls, enhancing their subtle flavors.

Southeast Asian adaptations include dry and wet presentations with accompanying black sauce.

Each bite delivers a soft, slippery texture that melts in your mouth.

Generations have treasured this simple yet sophisticated street food that bridges cultural culinary experiences.

Chinese Bbq Pork (Char Siu)

Char siu transforms succulent pork into a mouthwatering Cantonese delicacy with deep caramelized flavors and a glossy reddish-brown exterior that melts in your mouth.

Ancient Chinese cooks originally crafted this dish using wild boars and pigs roasted on long forks over open fires.

Roasting techniques caramelize sugars in the marinade, producing a glossy, crispy exterior that seals in juicy meat.

Etymologically, "char siu" translates to "fork-roasted" in Cantonese, reflecting its historical cooking method.

Modern versions typically use pork belly or shoulder for maximum tenderness.

Sweet And Sour Spare Ribs (Tang Cu Pai Gu)

Sweet and sour spare ribs blast Chinese culinary traditions with a mouthwatering blend of crispy meat and tangy sauce that seduces taste buds across regions.

Marinated pork gets deep-fried until golden brown, then generously coated in a vibrant sauce balancing sweetness and acidity.

Southern Chinese restaurants popularized this festive dish, which symbolizes prosperity during Chinese New Year celebrations.

Pork's cultural significance adds depth to the recipe's appeal, with the word "sour" phonetically resembling "grandchild" in Cantonese.

Restaurants perfect the technique of creating crisp exterior and tender meat through careful marination and precise frying techniques.

Spare ribs become a centerpiece that connects family gatherings and cultural celebrations.

Generations have embraced this iconic dish as a testament to China's rich culinary heritage.

Smacked Cucumber (Pai Huang Gua)

Smacked cucumber explodes with flavor through a unique preparation technique originating in Asian cuisine, where cucumbers are dramatically tenderized by striking them with a rolling pin to enhance seasoning absorption.

Tibetan picnickers popularized this refreshing snack that transforms simple ingredients into a zesty culinary experience.

Crushing the cucumber creates tiny cracks that allow garlic, sesame oil, black vinegar, and soy sauce to penetrate deeply, intensifying every bite.

Cooks carefully peel and break down the vegetable before chopping it into chunks.

Precise mixing ensures each piece gets coated with the robust marinade.

Salt and spice levels balance perfectly in this quick dish.

Sesame oil adds a nutty undertone that complements the cucumber's crisp texture.

Serving the smacked cucumber chilled makes it an ideal summer appetizer or side dish.

Salt-And-Pepper Squid (Jiao Yan You Yu)

Salt-and-pepper squid bursts with crispy, tender seafood perfection from Guangzhou's rich Cantonese culinary tradition.

Chefs masterfully cross-hatch squid bodies into bite-sized pieces and marinate them in aromatic Shaoxing wine.

Potato flour creates a light, golden coating that crisps beautifully when deep-fried in hot oil.

Sizzling garlic, scallions, and hot peppers join the party, adding vibrant flavor layers to the dish.

Sichuan pepper and salt provide a distinctive seasoning that elevates the squid's natural sweetness.

Each morsel offers a complex balance of crisp texture and bold spice.

Regional techniques transform simple ingredients into an extraordinary seafood experience.

Guangzhou's signature preparation makes this dish a memorable culinary adventure.

Wonton

Wontons burst with Chinese culinary heritage, featuring delicate wheat dough wrappers that lovingly embrace savory meat, seafood, or vegetable fillings.

Ancient Han dynasty traditions introduced these pocket-sized delicacies as sacred offerings during ancestor worship ceremonies.

Northern Chinese farmers pioneered their creation by grinding wheat into flour and kneading dough with water.

Skilled artisans perfected the technique, developing intricate folding methods that transform simple ingredients into bite-sized masterpieces.

Wheat cultivation enabled the emergence of bing, a broad category encompassing breads, flatbreads, noodles, and dumplings.

Generations of families passed down wonton-making techniques, preserving cultural connections through these small, flavorful parcels.

Momo

Momos are savory Tibetan dumplings packed with flavor and cultural significance, originating in Tibet and spreading across Nepal and India through merchant trade routes.

Traditionally stuffed with minced meat, modern variations now embrace vegetables and dairy fillings with creative excitement.

Water buffalo, beef, yak, lamb, and mutton provide rich protein options for eager eaters.

Steamed versions remain most popular, though crispy fried alternatives tempt adventurous diners.

Newar merchants initially transported these delicate parcels through Kathmandu Valley, sparking widespread regional enthusiasm.

Distinctive shapes like purses and half-moons enhance their visual appeal and eating experience.

Spicy sauces such as jhol and C-momos add extra zest to these compact culinary gems.

Tibetan diaspora communities continue spreading momo love throughout South Asian cuisine, ensuring this beloved dish maintains its delicious legacy.

Zhaliang

Zhaliang bursts with crispy crullers nestled in delicate rice sheets, a Cantonese breakfast staple that transforms simple ingredients into a sensory delight.

Street vendors and dim sum restaurants across Hong Kong showcase this iconic dish featuring deep-fried youtiao wrapped in translucent rice noodle rolls.

Skilled cooks carefully prepare the crisp cruller, ensuring a perfect contrast between crunchy exterior and silky soft wrapper.

Sesame seeds and scallions add fresh garnish to the plate, while a subtly sweet soy-based sauce complements the complex textures.

Traditionally served during morning meals, zhaliang represents a quick and satisfying breakfast option.

Generations of Cantonese families have enjoyed this street food favorite for decades.

Authentic zhaliang demands immediate serving to maintain its signature crispness and delicate balance of flavors.

Spring Rolls (Chun Juan)

Crispy spring rolls burst with flavor, rolling delicate dough around savory ingredients and deep-frying them to golden perfection.

Chinese culinary traditions trace these snacks back to the Eastern Jin dynasty, where they symbolized seasonal renewal and friendship.

Slim wrappers embrace classic fillings like shredded pork, shrimp, mushrooms, and cabbage, creating compact parcels of taste.

Imperial kitchens transformed simple spring dishes into sophisticated appetizers that quickly became beloved nationwide.

Historically, these rolls were gifts exchanged between friends and relatives during springtime celebrations.

Soft dough encases a medley of ingredients, then sizzles in hot oil until achieving a satisfying crunch.

Diverse dipping sauces complement the rolls' rich flavors and textures.

Phoenix-Tail Shrimp (Feng Wei Xia)

Phoenix tail shrimp emerges as a stunning Anhui cuisine delicacy featuring crispy-fried crustaceans with dramatically curved tails resembling mythical phoenix plumage.

Large freshwater shrimps get carefully prepared by leaving their tails intact while removing shells and veins.

Batter made from flour, water, and seasonings coats each shrimp before deep frying transforms them into golden-brown delights.

Sizzling hot oil creates a vibrant crimson tail that stands upright, mimicking the legendary bird's elegant feathers.

China celebrates this dish as a popular appetizer served with zesty lemon wedges.

Multiple dipping sauces complement the crispy exterior and tender meat.

Restaurants across Anhui province pride themselves on executing this sophisticated yet simple shrimp preparation with expert precision.

Fish Ball (Yu Wan)

Bouncy and savory, fish balls represent a quintessential street food sensation that dominates Southern Chinese cuisine with their irresistible texture and simple preparation.

Originating in Guangdong province's eastern regions, these spherical delicacies transform ground fish meat into compact, flavorful bites that capture street vendors' culinary magic.

Hong Kong popularized two distinct versions: smaller yellow balls made from shark meat and served on skewers, and larger white variants crafted from premium fish varieties.

Smooth and springy, these bite-sized morsels can be enjoyed as appetizers or main dishes across China, Hong Kong, and Macau.

Street markets buzz with their sizzling aroma, attracting hungry locals and curious travelers.

Seasoned with minimal spices, fish balls highlight the fresh seafood's natural flavors.

Honey-Soy Braised Chicken Wings (Mut Jup Mun Gai Yik)

Cantonese chicken wings burst with sweet and savory flavors, marinating tender meat in a rich blend of soy sauce, honey, and Shaoxing wine.

Ginger and garlic infuse the wings with aromatic depth, creating an irresistible Guangzhou street food classic.

Peanut oil helps caramelize the skin during quick stir-frying in a blazing hot wok.

Chefs carefully brown each wing to develop complex, golden-brown edges that seal in juiciness.

Intense heat transforms simple ingredients into a mouthwatering experience.

Careful seasoning balances saltiness with subtle sweetness.

Wing tips crisp beautifully during cooking.

Shaoxing wine adds sophisticated complexity to this beloved regional specialty.

Cool Steamed Eggplant With A Garlicky Dressing (Liang Ban Qie Zi)

Shanghai's liang ban qie zi stands out as a cool, refreshing eggplant salad that bursts with tangy and umami flavors.

Steamed eggplant strips absorb a zesty marinade of soy sauce, Chinkiang vinegar, and aromatic garlic.

Scallions and ginger add sharp, bright notes to the dish's complex profile.

Cold serving temperatures highlight the salad's crisp texture and vibrant seasonings.

Summer kitchens across China embrace this simple yet sophisticated preparation.

Chefs carefully slice eggplants into precise strips before steaming them to tender perfection.

Balanced seasonings create a harmonious blend of sweet, sour, and savory elements.

Egg Rolls (Dan Gun)

Crispy egg rolls burst with savory fillings of ground pork, shredded cabbage, and carrots tucked inside a golden-brown wrapper that crackles with each delicious bite.

Chinese immigrants introduced these irresistible appetizers to American restaurants during the 1930s, quickly becoming a staple in Chinese-American cuisine.

Southern China's Cantonese culinary traditions inspired the original recipe, featuring delicate egg-based dough wrapped around seasoned meat and vegetables.

Skilled cooks carefully slice ingredients into small, uniform pieces to ensure perfect texture and flavor distribution.

Hot oil transforms the thin wrapper into a crunchy exterior that contrasts beautifully with the tender, juicy interior.

Restaurants across the United States serve these handheld treats as popular appetizers or snack options.

Diners love dipping egg rolls in tangy sweet-and-sour sauce that complements the rich filling.

Street vendors and family kitchens continue to perfect this beloved culinary classic that bridges cultural food traditions.

Tofu Skin Roll (Yuba)

Yuba rolls burst with savory flavor as a classic dim sum delicacy that wraps delicate tofu skin around crisp ingredients.

Tender tofu skin transforms into a silky vessel for carefully selected fillings like shrimp, chicken, or vegetables.

Shiitake mushrooms, cabbage, carrots, bean sprouts, and leeks create a harmonious blend of textures and tastes.

Chinese cuisine celebrates these rolls for their delicate preparation and rich umami profile.

Braising in a flavorful broth enhances the roll's complexity and depth.

Skilled cooks carefully select each ingredient to balance saltiness and freshness.

Dim sum restaurants across China and Hong Kong feature these rolls as a popular appetizer.

Small, bite-sized portions make yuba rolls perfect for sharing during social gatherings.

Century Egg (Pi Dan)

Preserved in a mysterious salt, clay, and ash mixture, century eggs transform ordinary duck, quail, or chicken eggs into an extraordinary Chinese delicacy with a dramatically altered appearance and texture.

Dark, translucent jellied egg whites emerge after weeks of fermentation, surrounded by a creamy, greenish-gray yolk that resembles soft cheese.

Salt and alkaline compounds break down protein structures, creating a unique umami flavor profile that surprises first-time tasters.

Traditional preservation methods involve rolling raw eggs in the special mixture and storing them for several weeks to months.

Skilled artisans carefully monitor the fermentation process to ensure perfect consistency and taste.

Guangdong province serves as the historical birthplace of this intriguing preservation technique.

Restaurants typically serve century eggs as an appetizer or side dish, often paired with pickled ginger.

Yusheng

Yusheng explodes with symbolic flavors as a festive Chinese New Year raw fish salad bursting with fresh ingredients that diners toss together in a lively communal ritual.

Singaporean and Malaysian Chinese celebrate this dish through the playful lo hei ceremony, where each ingredient symbolizes prosperity and good fortune.

Sliced raw fish mingles with shredded vegetables like carrots and radish, creating a colorful mix.

Peanuts and sesame seeds provide delightful crunch and texture.

Plum sauce and sesame oil blend seamlessly to enhance the salad's depth.

Originating in southern China, yusheng gained massive popularity in Singapore during the 1960s.

Participants mix the salad while shouting auspicious wishes, making the dining experience a joyful social event.

Carefully arranged ingredients transform the meal into a meaningful cultural celebration.

Fried Stuffed Bean Curd (Gan Zha Xiang Ling)

Bean curd stuffed with succulent prawns and pork creates a mouthwatering dim sum delicacy that elevates traditional Chinese cuisine.

Crispy golden exteriors give way to tender, juicy interiors packed with rich protein-filled flavors.

Skilled chefs carefully slice bean curd into hollow parcels before filling them with a carefully seasoned mixture of minced seafood and meat.

Frying transforms the delicate ingredient into a crisp, golden-brown treat that crackles with each bite.

Originating in southern China, particularly in Guangdong province, this dish balances textures and tastes perfectly.

Restaurants across Asia serve these irresistible morsels as a popular dim sum selection.

Diners enjoy them as appetizers or part of a larger shared meal.

Steamed Spare Ribs (Pai Gwut)

Steamed pork ribs bathed in black bean sauce make pai gwut a mouthwatering Cantonese dim sum staple that explodes with savory umami flavor.

Chinese restaurants across Hong Kong and Guangdong province have perfected this delicate dish for generations.

Tender rib tips absorb a complex marinade featuring black beans, ginger, and garlic.

Chefs carefully steam the meat to preserve its juicy texture and rich taste.

Cornstarch helps create a silky coating that locks in moisture and seasonings.

Rice wine adds depth to the marinade's complexity.

Sesame oil provides a final aromatic touch to the dish.

Pepper and sugar balance the intense saltiness of the black bean sauce.

Shogo Khatsa

Shogo khatsa blazes through Tibetan cuisine as a fiery potato dish that transforms simple ingredients into a spicy culinary experience.

Mountain dwellers in Tibet craft this rustic side dish by partly boiling potatoes and choking them into rough chunks.

Mashed hot peppers and crushed garlic create a vibrant paste that sizzles when introduced to hot oil.

Salt adds sharp flavor complexity to the mixture, ensuring each bite delivers intense heat and rustic charm.

Tibetan households often serve shogo khatsa alongside meat dishes or rice.

Wilderness regions near the Himalayan mountains have perfected this simple yet powerful potato recipe over generations.

Drunken Chicken (Zui Ji)

Drunken chicken emerges as a luxurious Chinese delicacy marinated in fragrant Shaoxing rice wine from Zhejiang province.

Whole chickens transform through a meticulous process of gentle poaching and ice water chilling.

Tender meat absorbs the rich, complex flavors of premium wine during an extended overnight soak.

Chefs carefully cut the chicken into generous chunks after marination.

Shaoxing wine infuses each bite with a distinctive, slightly sweet alcoholic essence.

Zhejiang's signature recipe highlights the delicate balance between protein and aromatic liquid marinade.

Regional culinary traditions celebrate this sophisticated cold dish's nuanced preparation.

Generations have perfected this elegant method of creating a deeply flavorful chicken experience.

Hot And Sour Spinach (Suanla Bocai)

Suanla bocai electrifies Sichuan cuisine with its bold, tangy flavor profile that balances heat and acidity in every bite.

Zhenjiang vinegar and chili oil create a spicy-sour punch that transforms simple spinach into a culinary sensation.

Blanched spinach gets sliced into delicate strips and artfully arranged on the plate.

Chicken stock adds depth to the sauce, while soy sauce contributes a rich umami undertone.

Sugar softens the intense flavors, creating a harmonious taste experience.

Chinese home cooks have perfected this dish through generations of careful preparation.

Sichuan province's unique ingredient combinations shine through in this simple yet powerful vegetable preparation.

Spice lovers will find this dish an irresistible exploration of balanced, complex flavors.

What Sauces Are Usually Served with Chinese Appetizers?

Chinese appetizers often come with a variety of tasty sauces that bring out their best flavors. Some favorites include:

• Soy Sauce: The classic salty dip, perfect for dumplings, spring rolls, and steamed buns.
• Chili Oil or Paste: Adds a spicy kick that pairs well with cold dishes and fried snacks.
• Hoisin Sauce: Sweet and tangy, often enjoyed with crispy duck or fried wontons.
• Black Vinegar: A tangy, slightly sweet sauce that goes great with dumplings and fried treats.
• Plum Sauce: Sweet and fruity, it balances the savory flavors of fried or grilled appetizers.

How Can You Keep Chinese Appetizers Crispy Until Serving?

Keeping that perfect crunch is key when serving Chinese appetizers. Here’s how to make sure they stay crispy:

• Drain Off Extra Oil: After frying, let the appetizers rest on paper towels or a wire rack to get rid of excess oil.
• Don’t Cover While Hot: Covering traps steam, which makes things soggy - so let them cool a bit uncovered.
• Keep Warm Carefully: Use a warming tray or low oven heat to keep them warm without losing crunch.
• Serve Fresh: Crispy appetizers are best when eaten soon after cooking, so try to time it right.

How Are Chinese Appetizers Served During Lunar New Year?

During Lunar New Year, Chinese appetizers symbolize good luck, prosperity, and family unity. Platters are filled with a variety of dishes, like dumplings for wealth, spring rolls for gold, and fish balls for prosperity.

The food is beautifully arranged with red decorations to enhance the festive mood.

Sharing these appetizers family-style encourages bonding and celebration. This tradition highlights the importance of food in bringing people together and welcoming a prosperous new year.