Best Foods to Try in China: A Journey Through Chinese Cuisine
But where do you even begin? What are the absolute must-try dishes when traveling in this culinary wonderland?
From northern regions like Beijing, where hearty dishes reign supreme, to the subtropical south where lighter, sweeter flavors dominate, Chinese cuisine is a dizzying array of choices. Let’s dive in and explore the most iconic foods that you simply cannot miss.
Peking Duck (北京烤鸭) - Beijing
If you only have time for one meal in Beijing, make sure it’s Peking Duck. A national dish known for its crisp, lacquered skin and tender meat, this iconic dish is served with thin pancakes, sliced cucumbers, and a special hoisin sauce. It’s a symphony of textures—crunchy, chewy, soft, and silky—all rolled into one.
The preparation of Peking Duck is an art form that dates back to the imperial kitchens of the Ming Dynasty. The duck is roasted in such a way that the skin becomes incredibly crispy, while the meat retains its juicy tenderness. When in Beijing, visit one of the many famed Peking Duck restaurants like Quanjude or Da Dong for an authentic experience.
Xiaolongbao (小笼包) - Shanghai
You haven't truly experienced Shanghai until you've tried Xiaolongbao, the delicate soup dumplings that explode with flavor in your mouth. These thin-skinned, steamed buns are filled with pork or crab and a rich, savory broth. They require a bit of a technique to eat—bite into the top gently, sip out the hot soup, and then devour the rest.
Legend has it that Xiaolongbao originated in the Jiangnan region during the Qing Dynasty, and today it’s a culinary staple. Look for them in places like Nanxiang Mantou Dian or Din Tai Fung, a Michelin-starred chain that has made these dumplings a global phenomenon.
Hotpot (火锅) - Chongqing/Sichuan
A dish that encourages communal eating, Hotpot is one of the most social food experiences you’ll ever have in China. Originating from Sichuan and Chongqing, the dish features a pot of simmering broth (spicy or mild) placed in the center of the table. You’re given a variety of raw meats, vegetables, noodles, and tofu to cook in the broth at your leisure.
What makes Sichuan Hotpot stand out is the use of the famous mala (麻辣) flavor profile—a numbing heat from Sichuan peppercorns combined with the deep, intense heat of dried chilies. For the uninitiated, this can be an overwhelming sensory experience, but for spicy food lovers, it’s heaven in a pot. Try Hotpot at restaurants like Haidilao for an interactive and high-quality meal.
Dim Sum (点心) - Guangdong/Hong Kong
Dim Sum is more than just a meal—it’s a tradition, a social gathering, and an exploration of small, flavorful bites. Originating from the Cantonese region, Dim Sum includes a wide variety of steamed, fried, or baked dishes served in small portions. Think of it like Chinese tapas.
Popular dishes include Har Gow (shrimp dumplings), Siu Mai (pork and shrimp dumplings), and Char Siu Bao (BBQ pork buns). Dim Sum is usually accompanied by tea, and the experience is often referred to as Yum Cha. In Hong Kong, you’ll find some of the world’s best Dim Sum at places like Tim Ho Wan, the world’s cheapest Michelin-starred restaurant.
Jianbing (煎饼) - Street Food Across China
If you’re looking for the ultimate Chinese street food experience, Jianbing is it. Often dubbed “Chinese crepes,” these crispy, savory pancakes are filled with a combination of eggs, scallions, cilantro, crispy wonton skins, and various sauces. Jianbing is a go-to breakfast option for many Chinese locals, and once you try it, you’ll understand why.
Found all over the country, but particularly popular in northern China, Jianbing offers a quick, inexpensive meal that’s packed with flavor. It’s the perfect street snack to grab on the go while exploring China’s vibrant cities.
Mapo Tofu (麻婆豆腐) - Sichuan
One of Sichuan cuisine’s most famous exports, Mapo Tofu is a spicy, numbing dish that combines soft tofu with minced pork, garlic, ginger, and a fiery sauce made from fermented black beans and chili oil. But what sets it apart is the Sichuan peppercorns, which give the dish its signature tingling sensation.
First created by a Sichuanese woman in the 19th century, Mapo Tofu has since become a globally beloved dish. It’s best experienced in Sichuan itself, where you can taste the authentic, mouth-tingling version of this beloved classic.
Lanzhou Hand-Pulled Noodles (兰州拉面) - Gansu
No trip to China is complete without tasting Lanzhou Lamian, the hand-pulled noodle soup from the northwestern province of Gansu. This dish is all about the skill of the noodle-maker, who expertly stretches and pulls the dough into long, thin strands right in front of your eyes.
Served in a clear beef broth with slices of tender beef, radish, and scallions, Lanzhou Lamian is a hearty, comforting dish that’s both simple and satisfying. You’ll find these noodles in small shops and stalls throughout China, but for the most authentic experience, visit Lanzhou.
Beggar’s Chicken (叫化鸡) - Jiangsu
A dish with a fascinating backstory, Beggar’s Chicken is a delicacy from the Jiangsu province. According to legend, a poor beggar stole a chicken and, having no oven to cook it in, decided to wrap it in lotus leaves and bury it in the ground with hot coals. The result? A perfectly cooked, fragrant chicken that retained all of its juices.
Today, Beggar’s Chicken is baked in a hard clay shell, which is cracked open at the table to reveal the tender, flavorful chicken inside. It’s a dish steeped in tradition and well worth seeking out.
Zongzi (粽子) - Dragon Boat Festival Special
A dish with deep cultural significance, Zongzi are sticky rice dumplings wrapped in bamboo leaves, traditionally eaten during the Dragon Boat Festival. Filled with a variety of ingredients, from sweet red bean paste to savory pork belly, Zongzi is a dish that changes based on the region.
In southern China, you’ll find Zongzi with more savory fillings, while northern versions tend to be sweeter. These dumplings are often made and shared with family and friends as a way to celebrate the holiday.
Roujiamo (肉夹馍) - Shaanxi
Often referred to as the Chinese hamburger, Roujiamo is a street food staple from Shaanxi province. It consists of a crisp, flaky flatbread filled with braised meat, typically pork, though in some regions you’ll find variations made with beef or lamb.
The meat is slow-cooked in a broth of spices like cinnamon, star anise, and cardamom, resulting in a tender, flavorful filling. Roujiamo is a quick, satisfying snack that’s perfect for travelers on the go.
Gong Bao Chicken (宫保鸡丁) - Sichuan
Known internationally as Kung Pao Chicken, this Sichuan classic is a stir-fry of diced chicken, peanuts, and dried chilies, tossed in a tangy, slightly sweet sauce. The dish is named after Ding Baozhen, a Qing Dynasty official, and has become one of the most popular Chinese dishes around the world.
The real thing, however, is far spicier and more flavorful than what you’ll find outside of China. Sichuan chefs use a liberal amount of chili peppers and Sichuan peppercorns to give the dish its signature kick.
Dandan Noodles (担担面) - Sichuan
A humble street food dish that has become a staple in Sichuan cuisine, Dandan Noodles are wheat noodles topped with minced pork, pickled vegetables, and a spicy, numbing sauce made from chili oil and Sichuan peppercorns. Originally sold by street vendors carrying poles (or "dan") over their shoulders, the dish is now a favorite in restaurants across the country.
Conclusion
China is a food lover’s paradise, with each region offering its own unique specialties. Whether you’re indulging in the crispy skin of Peking Duck, slurping up a bowl of Lanzhou noodles, or trying your hand at eating the intricate Xiaolongbao, the culinary landscape in China is as vast and varied as the country itself. Don’t hesitate to dive in, explore the local flavors, and embrace the diversity that makes Chinese cuisine so extraordinary.
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