Chinese Food Guide
China’s cuisine is as vast and diverse as the country itself. From crispy roast duck to fiery hot pot, every region has its own signature flavor and cooking style.
Here’s a quick guide for travelers — what to try, what to approach with caution, and a few dining tips to make your meals more enjoyable.
Highly Recommended Dishes
Peking Duck (北京烤鸭 / Běijīng Kǎoyā)
Crispy skin, tender meat, and thin pancakes — Beijing’s most famous dish. Often served with sliced scallions, cucumber, and sweet bean sauce.
Where to try: Quanjude (全聚德) or Da Dong (大董) in Beijing.
Dim Sum (点心 / Diǎnxīn)
A southern-style meal of small plates: dumplings, buns, and pastries served with tea.
Where to try: Cantonese restaurants, especially in Guangzhou or Hong Kong–style tea houses.
Hot Pot (火锅 / Huǒguō)
A communal feast where you cook meat, seafood, and vegetables in a simmering pot of broth at your table.
Tip: Choose your spicy level — “微辣” (wēi là, mild) to “特辣” (tè là, very hot).
Famous styles: Sichuan spicy hot pot, Beijing lamb hot pot, Yunnan mushroom hot pot.
Kung Pao Chicken (宫保鸡丁 / Gōngbǎo Jīdīng)
A classic stir-fry of diced chicken, peanuts, and chili peppers.
Taste: Savory, slightly sweet, and mildly spicy. Great entry point to Sichuan flavors.
Xiaolongbao – Soup Dumplings (小笼包 / Xiǎolóngbāo)
Delicate dumplings filled with hot soup and pork or crab.
How to eat: Gently pick up with chopsticks, place on a spoon, poke a small hole to release the steam, then sip the soup before eating.
Where to try: Din Tai Fung (鼎泰丰) or local Shanghai dim sum spots.
To Be Cautious
Fried Insects (炸昆虫 / Zhà Kūnchóng)
Found in night markets or Yunnan cuisine. Crunchy texture, unique taste — definitely for adventurous eaters.
Stinky Tofu (臭豆腐 / Chòu Dòufu)
Fermented tofu with a strong odor. Smells intense but loved by locals for its rich flavor when fried.
Douzhi – Fermented Bean Juice (豆汁 / Dòuzhī)
A traditional Beijing drink made from fermented mung beans. Sour, earthy, and definitely an acquired taste.
Tip: Try it once — it’s a local experience, but not for everyone.
Tips for Dining in China
Use Picture Menus
Most restaurants have picture menus — perfect if you don’t speak Mandarin. Just point to what looks good!
Ask for Recommendations
Locals love sharing their favorite spots. Don’t hesitate to ask hotel staff, taxi drivers, or new friends for food suggestions.
Check Reviews
Use Dianping (大众点评 / Dàzhòng Diǎnpíng) to find popular restaurants and read local reviews.
Even if the text is in Chinese, photos and star ratings help a lot.
Be Prepared for Regional Differences
- North: Wheat-based foods (noodles, dumplings).
- South: Rice, seafood, lighter flavors.
- West (Sichuan, Chongqing): Spicy and bold.
- East (Shanghai, Jiangsu): Sweet and delicate.
Stay open-minded — Chinese cuisine is incredibly regionalized.
Quick Reference Table
| Category | Dish Name | Chinese Name | Pinyin | Notes |
|---|---|---|---|---|
| Signature Dish | Peking Duck | 北京烤鸭 | Běijīng Kǎoyā | Crispy roast duck, Beijing’s must-try |
| Signature Dish | Dim Sum | 点心 | Diǎnxīn | Cantonese small dishes with tea |
| Signature Dish | Hot Pot | 火锅 | Huǒguō | Cook-at-table soup pot |
| Classic Dish | Kung Pao Chicken | 宫保鸡丁 | Gōngbǎo Jīdīng | Sweet-spicy chicken with peanuts |
| Classic Snack | Xiaolongbao | 小笼包 | Xiǎolóngbāo | Soup-filled dumplings |
| Adventurous Snack | Fried Insects | 炸昆虫 | Zhà Kūnchóng | Found in night markets |
| Adventurous Snack | Stinky Tofu | 臭豆腐 | Chòu Dòufu | Fermented tofu, strong smell |
| Local Specialty Drink | Douzhi | 豆汁 | Dòuzhī | Sour fermented bean drink (Beijing) |
Final Thoughts
Food is one of the best ways to experience China’s culture. Try a mix of the famous and the unexpected — and remember, locals are usually delighted when foreigners enjoy their cuisine.
So grab your chopsticks, explore boldly, and 吃好喝好! (Chī hǎo hē hǎo!) — Eat well, drink well!