Most Ordered Dish: What People Are Really Ordering from Cantonese Takeaways

When it comes to most ordered dish, the single food item that appears most frequently on takeaway orders in UK Chinese restaurants. Also known as top takeaway choice, it’s not just about what’s tasty—it’s about speed, affordability, and that familiar comfort you get after a long day. If you’ve ever ordered from a Cantonese takeaway, you’ve probably picked it without thinking. But what is it really? And why does it beat out everything else on the menu?

The answer isn’t a mystery: it’s fried rice. Not the fancy stuff with truffle oil. The simple, greasy, egg-streaked, soy-sauced, veg-and-chicken-packed version that comes in a foil container and warms up perfectly in the microwave. It’s the default. The fallback. The dish people order when they’re tired, hungry, and don’t want to decide. It’s also the most common sidekick to chow mein, stir-fried noodles with crisp texture and savory sauce. Also known as Chinese noodles, it’s the second most popular pick, often ordered alongside fried rice for a combo meal. These two dishes dominate because they’re filling, cheap to make in bulk, and travel well. No soggy noodles. No falling-apart dumplings. Just reliable, carb-heavy satisfaction.

But here’s what you won’t see on most menus: the real reason these dishes win isn’t just taste. It’s consistency. A takeaway chef can make 50 portions of fried rice in an hour with the same flavor every time. Compare that to something like char siu pork or steamed fish—delicious, yes, but slower, trickier, and harder to scale. That’s why your local takeaway keeps fried rice on the menu even if it’s not the most exciting option. It’s the workhorse. The silent MVP. And it’s not just the UK. This pattern holds true across North America, Australia, and parts of Europe.

What’s interesting is what people order instead. When they do stray from fried rice, they pick chicken and broccoli, a simple stir-fry with tender chicken, crisp broccoli, and light sauce. Also known as Westernized Chinese dish, it’s the go-to for anyone trying to feel like they’re eating something a little healthier. Or they go for sweet and sour pork—the bright red, tangy, crunchy version that’s basically candy with meat. But even then, they often add a side of fried rice. It’s not a choice. It’s a habit.

And it’s not just about the food. It’s about the ritual. You call, you pick, you wait. You don’t think about ingredients or nutrition. You just want something warm, salty, and done. That’s why the most ordered dish isn’t the most complex. It’s the most dependable. The one you can trust when you’re out of energy, out of time, and out of ideas.

Below, you’ll find a collection of posts that dig into the real stories behind these dishes—the science of why fried rice stays fluffy, how chow mein gets its crunch, why chicken and broccoli became a staple, and what you’re really eating when you think you’re having "Chinese food." Some are about ingredients. Some are about cooking hacks. Others are about why we keep ordering the same thing, even when we say we want to try something new. They’re not fancy. But they’re real. And they’ll help you understand why your takeaway box always looks the same—even when you swear you ordered something different this time.