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Sweet and sour pork is originated in Canton, Southern China province. It's deef fried bite sized pork stir fried in sweet and sour sauce, whilst some greens and pineapple are added. Probably, this dish is the most popular Chinese dish in the world. There are many variants of sweet and sour pork recipes all over the internet and cookbooks.

Wonton (wantan, wuntun, wanton) is a typical of Chinese dumplings which is commonly served in soup or deep fried and boiled as dim sum snack. Wonton is different from Jiozi (Gyoza, pot stickers, momo, guotio) since wonton wrapper is thinner and least chewier. Common fillings of wonton are pork, chicken, shrimps, scallion, leek and chives, onion and sometimes carrot.

Kung Pao is traditional Chinese dish from Sichuan, Central Western China province. It is named after Ding Baozhen, governor or Sichuan province. Originally, Kung Pao is chicken dish (Kung Pao Ji Ding /Kung Pao Chicken) but westernized Chinese food is used other ingredients such as beef, pork, tofu, seafood and vegetable to create new Kung Pao dishes.

Pot stickers are pan fried Chinese dumplings. Basically pot stickers are just traditional Chinese dumplings (Jiaozi) or Gyoza (Japanese) or Momo (Nepal) but in North America, popular cooking method for JIaozi is pan fry and because of the way they stick to the pan while cooking they get name of "pot stickers".