-Hainan Chicken Rice (technically invented in Singapore, I'm told)
-辣子(香辣)鸡丁 (the key for me is the "丁" because it generally implies the absence of bones)
-小龙包 (Shanghai soup dumplings)
-Pu Pu Platter (maybe a New England thing, but I still love it)
-Peking Duck (cliche it might be, but I still enjoy it to this day)
-Honey Walnut Prawns (I saw this a lot when I lived in Palo Alto, and can occasionally find variations in the PRD, but the US version is the best)
-Mushu Pork/Chicken (very hard to find in China, but it pops up in strange places, like on random trains... usually without the pancakes though)
-Street food in Beijing (more for the experience than the cuisine itself)
To the poster who mentioned PF Chang's, I must admit that I have no problem with them (clean, nice ambiance, you leave satisfied), but Kungpao Chicken is a dish that no American establishment -- that I've visited -- has come close to mastering.